? Welcome and serve any guest that walks into the outlet, adapting the serving style to the guest needs with intuitive but always culturally correct service.
歡迎和服務(wù)任何進(jìn)入餐廳的客人，根據(jù)客人需求為客提供個性化但是符合企業(yè)文化的正確服務(wù)。
? Organize the service of food and beverage as ordered to guests, both resident and non-resident, using good social skills and selling techniques.
使用良好的社交技能和銷售技巧，組織住客和非住客的點(diǎn)餐服務(wù)。
? Use the Art of Service and be responsible for the whole guest journey in and beyond the restaurant and bar experience.
使用服務(wù)藝術(shù)，并負(fù)責(zé)客人在餐廳和酒吧時和離店時的體驗。
? Follow service sequences to deliver the services as described in the outlet’s concept statement.
按照餐廳概念聲明所述的服務(wù)程序來提供服務(wù)。
? Be knowledgeable on the products, food, drinks and wines, special promotions (location, history, concept story, etc.) that are being served and share this with the guests to create enriching experiences. And the ability to recommend Food & Beverage combinations and up sell alternatives.
了解產(chǎn)品、食品、飲料、葡萄酒，以及特別促銷（地點(diǎn)、歷史、概念故事等），為客人服務(wù)并與客人分享，創(chuàng)造豐富的用餐體驗。能夠推薦餐酒搭配并做相應(yīng)追加銷售。
? Aware that service standards, guidance and feedback from your managers empower you to make decisions to resolve guest issues quickly and you should learn from these experiences and share with your colleagues to avoid re-occurrence.
從你的經(jīng)理們那里了解服務(wù)標(biāo)準(zhǔn)、指導(dǎo)和反饋能夠讓你做出快速解決客戶問題的決策，你應(yīng)該從這些經(jīng)驗中學(xué)習(xí)，并與同事分享以避免再次發(fā)生。
? Contribute to the financial success of all F&B Outlets by actively selling and recommending products and slow moving items while delivering attentive service.
通過提供周到的服務(wù)并積極銷售和推薦產(chǎn)品和滯銷品，為所有餐廳營業(yè)額的成功作出貢獻(xiàn)。
? Maintain a thorough knowledge of signature dishes on the menu and their preparation methods, beverage recipes and mixing procedures of traditional cocktails and non-alcoholic cocktails to provide the guests with an accurate recommendation.
通過了解菜單及其準(zhǔn)備方法、飲料配方以及傳統(tǒng)雞尾酒和非酒精雞尾酒的調(diào)配方法上，全面了解招牌菜，并為客人提供準(zhǔn)確的建議。
? Greet the guest, accompany the guest to the table, bar or other areas of the hotel as requested.
問候客人，并按客人的要求將客人送至餐桌，酒吧或酒店其他區(qū)域。
? Know how to courteously answer the phone both internal and external and use the general rules of phone etiquette.
了解如何禮貌地回答內(nèi)部和外部的電話，并使用電話禮節(jié)的通則。
? Recognize regular and loyal guests, spot the special occasions and make them memorable.
認(rèn)出?？秃椭艺\的客人，發(fā)現(xiàn)特殊場合，使他們有難忘的體驗。
? Interpret correctly/intuitively guest’s mood and adapt your service style to take accurate orders, provide information and give suggestions about menu items and daily specials.
正確的使用直覺觀察客人的心情，并使用相應(yīng)的服務(wù)風(fēng)格以準(zhǔn)確的點(diǎn)單、提供信息，并提供關(guān)于菜單和每日特色菜的建議。
? Be responsible for the correct storage of all drinks in the bar according to the correct temperature.
根據(jù)正確的溫度，對酒吧中所有飲料的正確儲存負(fù)責(zé)。
? Be fully informed of the accepted payment methods for the guest to choose from, and encourage guest to use the payment types that are efficient.
充分了解客人可接受的付款方式，并鼓勵客人使用高效的付款方式。
? Demonstrate good knowledge of F&B POS System.
展示對餐飲POS系統(tǒng)的良好了解。
? Have a good understanding of technology and the applications used (e.g. IPads) and utilize technology to improve guest services and enable communication.
對技術(shù)和所使用的應(yīng)用軟件（例如IPads）有很好的了解，并利用技術(shù)來改進(jìn)客戶服務(wù)并實現(xiàn)有效溝通。
? Handle guest’s complaints in a guest-oriented manner – involve Management only when necessary, but inform Management always.
以客為主的方式處理客人的投訴 - 僅在必要時讓管理層參與，但要讓管理層知曉。
? Be responsible for table settings according to hotel standards and the restaurant concept.
根據(jù)酒店標(biāo)準(zhǔn)和餐廳概念負(fù)責(zé)擺臺。
? Prepare and check that the bar is fully equipped; make sure the appropriate mise-en-place is prepared according the business levels.
準(zhǔn)備并檢查酒吧是否設(shè)備齊全；確保根據(jù)營業(yè)要求做好適當(dāng)?shù)臏?zhǔn)備工作。
? Check that all F&B equipment is clean, polished and organized.
檢查所有餐飲設(shè)備是否干凈、拋光和有序安排。
? Maintain all standards of food and beverage hygiene.
維持所有餐飲衛(wèi)生標(biāo)準(zhǔn)。
? Check that all waiter stations are fully equipped; make sure that appropriate mise-en-place for all operational needs at all times.
檢查所有服務(wù)臺物品是否齊全；確保隨時滿足所有操作需求。
? Prepare coffee station and coffee machine in the beginning of the day; keep it tidy during the day and clean after the shift.
每天一開始就要準(zhǔn)備好咖啡臺和咖啡機(jī)；每天保持整潔和下班后清潔。
? Participate in cleaning activities all over the outlet.
參加所有餐廳的清潔活動。
? Assist in the daily and monthly restaurant stock inventory.
協(xié)助每日和每月的餐廳庫存盤點(diǎn)。
? Check that the amount and quality of all items delivered from the stores are rechecked according to the requisition list.
檢查從庫房交付的所有物品的數(shù)量和質(zhì)量，并根據(jù)請購單重新檢查。
? Keep restaurant and surrounding areas clean and free of dirty tableware, empty bottles and etc. at all times - discard rubbish to garbage disposal area when necessary.
隨時將餐廳和周邊地區(qū)清潔干凈，沒有臟餐具、空瓶等 - 必要時將垃圾丟棄到垃圾處理區(qū)。
? Handle all OS&E and equipment carefully and responsibly to keep damage and breakage to a minimum.
謹(jǐn)慎負(fù)責(zé)地處理所有運(yùn)營設(shè)備設(shè)施，以最小化損壞和破損。
? Assist colleagues in other areas outside the direct area of responsibility and work as a team to provide the best guest service.
在直接責(zé)任范圍之外的區(qū)域的幫助其他同事，并作為一個團(tuán)隊，提供最好的客戶服務(wù)。
