1.???????? To maintain a high customer service focus by approaching your job with the customers always in mind.
在整個(gè)工作過(guò)程中，始終保持高度的客戶服務(wù)意識(shí)。????
2.???????? To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
保持積極的工作態(tài)度，做好本職工作，并且主動(dòng)解決問(wèn)題，能夠始終清晰的與客人或同事進(jìn)行交流。
3.???????? To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.
能夠提出對(duì)酒店的運(yùn)作及環(huán)境有益的意見(jiàn)或建議。
4.???????? To actively promote the service and facilities of the Hilton Hotels to guests and suppliers of the hotel.
能夠積極的向客人及供應(yīng)商推薦酒店的服務(wù)及設(shè)施。
5.???????? To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
在工作過(guò)程中能夠做好本職工作，保證自己及其他人的安全。
9.?????? Creating an environment where everyone in the department is focus on “creating that special experience” to deliver exceptional customer service.
建立一種每個(gè)員工都關(guān)注如何能為客人創(chuàng)造“一次特殊經(jīng)歷”，提供非凡客戶服務(wù)的工作環(huán)境。
10.???? Actively seeking verbal feedback from customers and team member at each service period.
在服務(wù)期間積極收集客人及服務(wù)人員的反饋。
11.???? Agreeing and implementing actions to make improvements to customer service.
就如何改進(jìn)對(duì)客服務(wù)采取相應(yīng)的措施。
6.???????? Positively dealing with and learning from customer complaints and comments with follow up and feedback to the Food and Beverage Manager.
以積極的態(tài)度處理客人的投訴及建議，并把必要的信息反饋給餐飲部經(jīng)理。
12.???? Making sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during meal periods each day.
在服務(wù)時(shí)間內(nèi)以積極的態(tài)度，高效、準(zhǔn)確的定位及滿足客人要求及需要。
13.???? Be available to assist on duty in the Restaurant & Bars during any busy days or special events.
當(dāng)餐廳或酒吧繁忙的時(shí)候提供必要的幫助。
14.???? Be Pro-Active towards guests, assisting them with any reasonable requests, and training all team member to see these things before the guests ask.
積極主動(dòng)的為客人服務(wù)，滿足客人任何合理要求，并且培訓(xùn)員工能夠預(yù)見(jiàn)客人的需求。
15.?? To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.
確保在對(duì)客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊(cè)中的所有標(biāo)準(zhǔn)都能夠在整個(gè)部門(mén)持續(xù)有效的貫徹。
16.?? Having detailed knowledge of all departmental Standards.
熟悉部門(mén)服務(wù)標(biāo)準(zhǔn)。
17.?? Being able to explain the standards to the team members and managers.
可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)。
18.?? Be able to assess team member performance against standards.
能夠按照服務(wù)標(biāo)準(zhǔn)評(píng)估其他員工的工作表現(xiàn)。
19.?? Ensure that training on Departmental Standards is regularly conducted in the outlets.
確保日常部門(mén)的培訓(xùn)能夠按照服務(wù)標(biāo)準(zhǔn)進(jìn)行。
20.?? Monitoring Standards through regular Standards Review checks.
通過(guò)反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。
21.?? Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service.
針對(duì)工作中的不足制定計(jì)劃，以避免影響對(duì)客服務(wù)質(zhì)量。
22.?? Implementing and following though improvements identified.
針對(duì)于工作中的不足采取必要的行動(dòng)。
23.?? To plan, priorities organize and control the day-to-day operation.
計(jì)劃，確定優(yōu)先次序，組織及控制每日餐廳的運(yùn)營(yíng)。
24.?? Preparing rosters and job schedules for team member to meet business needs (taking into consideration internal activities and occupancy and external events, promotions etc).
制定每位員工的排班表及工作安排。（考慮內(nèi)部活動(dòng)，客人入住率， 特殊活動(dòng)及產(chǎn)品促銷等）
25.?? Communicating effectively with Front Office and Groups & Tours to maximise in house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
有效的與前臺(tái)及團(tuán)隊(duì)領(lǐng)隊(duì)協(xié)調(diào)，盡可能的增加餐廳生意，與領(lǐng)隊(duì)保持直接聯(lián)系。
26.?? To describe, assign and delegate duties and authority for the operation of the Restaurant at all times.
分配， 指派，組織授權(quán)餐廳日常的經(jīng)營(yíng)工作。
27.?? Understanding what’s going on in other departments and implications for your owndepartment.
了解酒店其他部門(mén)的經(jīng)營(yíng)活動(dòng)及其與自己部門(mén)的影響。
28.?? Planning ahead and ensuring adequate resources are available.
預(yù)先準(zhǔn)備并確保各種經(jīng)營(yíng)設(shè)施設(shè)備的充足。
29.?? Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.
有效管理部門(mén)運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營(yíng)采取必要的措施。
30.?? To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
與客房部及工程部通力合作，保證部門(mén)設(shè)施的完好及清潔。
31.?? Ensuring the shift is reviewed and handovers and briefings are carried out.
確認(rèn)每個(gè)班次之間做好總結(jié)，并與下個(gè)班次進(jìn)行工作交接。
32.?? Maintaining in-depth technical knowledge and skills required for the job.
確保崗位所需知識(shí)的更新。
33.?? Maintain event and function histories to assist with returning events.
保留餐廳活動(dòng)記錄。
34.?? To establish good communication with the Kitchen team.
與廚房的員工建立良好的溝通渠道。
35.?? To participate in future menu changes with the F&B Manager and the Executive Chef taking into consideration new F&B trends, market demands and sales achievements.
協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢(shì)，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。
36.???? Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的職責(zé)和被指派的職責(zé)。
