RINCIPAL RESPONSIBILITIES 主要職責
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Follow all Langham policies and procedures.
遵守所有朗廷酒店的規(guī)章制度和程序。
Comply with the “clean as you go” policy.
完成“所到之處無臟物”的原則。
Report to work on scheduled days at the scheduled time.
按照工作時間表按時上班。
Report to work in uniform following all appearance standards.
上班時遵守儀容儀表和制服制度。
Work as a team.
工作中保持團隊精神。
Follow all safety policies to ensure a safe work area.
遵守所有安全制度，塑造一個安全的工作環(huán)境。
Honour all reasonable work-related requests mad by a manager or supervisor, which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel.
尊重所有的來自經理和主管的合理工作相關請求，即使超出你的工作范圍，也要為整個酒店服務，使客人滿意。
Check out with your supervisor before leaving your station or the floor for any reason.
因為任何理由需要離開你的工作崗位之前先匯報你的主管。
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Specific Duties 具體工作任務
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Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
檢查你的工作區(qū)域，清潔桌子椅子，準備好鹽，胡椒，糖，煙灰缸，花瓶，餐具和杯子。
Do all necessary opening and closing side ?work according to the side work schedule.
做好所有必要的開檔和關檔的工作記錄表。
Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.
準備好所有必要的工具：托盤，筆，紙巾，酒刀。等等。
Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
熟悉菜單上的各項菜以及它們的配菜，內容和調制品。準確地回答客人提出關于菜單上的任何問題。
Operate the Point of Sale terminal correctly and follow all Langham check-closing procedures.
正確運行銷售終端的要點并且遵守所有朗廷的開，收檔程序。
Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.
當接受客人點單時，用積極的親切的銷售技巧向客人推薦特色菜和飲料。
Develop a good knowledge of beverages, liquors, and wine service.
增進飲料，酒品類的知識，熟悉葡萄酒的服務流程。
Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, ?but limiting conversation.
根據服務程序的標準跑菜和上菜。在整個用餐過程中適當擺放餐桌。上甜品時，所有調味品，臟盤子和餐具必須換干凈的，除了糖和適當的餐具還飲料杯不能為空。特別注意服務的要點，比如，放回煙缸，上茶，上完主菜后再檢查，保持適當的儀態(tài)，不要閑談。
Bus, clean and reset the table according to standard procedures.
根據服務流程的標準清潔并重新擺臺。
Chewing gum or smoking is not allowed while on duty.
上班時間不能吃口香糖和抽煙。
Attend all meetings or training seminars as required.
參加所有必要的會議和培訓討論。
All details regulatory framework refer to colleague Handbook.
所有規(guī)章制度請參照員工手冊。
Be aware of accident prevention and help ?enforce safe working conditions. Zero accidents are our goal.
了解事故預防并加強工作安全，目標是零事故
Perform any duties assigned by the Management deemed necessary.
執(zhí)行任何管理層委托的工作。
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REQUIREMENTS 職位要求
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Education 教育學歷
Minimum Vocational School
至少畢業(yè)于專業(yè)學校。
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Experience 經驗
Minimum 1 year restaurant operations experience.
至少有一年餐廳工作經驗。
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Job Skill / Knowledge 工作技能 / 知識
Demonstrated strong hospitality and communication skills.
有較好的服務精神和溝通技巧。
Demonstrated strong work ethic.
有較強的工作敬業(yè)精神。
Demonstrated great hospitality skills and sensitivity to guest needs.
良好的服務待客技巧預知客人的需求。
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Computer Knowledge 電腦知識
Knowledge of MS office software
能夠使用日常的辦公室軟件
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Language Proficiency 語言能力
Demonstrated ?good communication skills in English and ? ? ?Mandarin.
具備良好的英語和普通話表達能力。
