l? Inthe absence of a Manager, conduct shift briefings to ensure hotel activitiesand operational requirements are known
在經(jīng)理缺席時主持交接班說明會，確保員工了解酒店的活動和運(yùn)營的要求
l? Confidentlyknowing the food and beverage menu contents and be able to explain them indetail to guests.
熟悉掌握菜單及飲料單上的內(nèi)容，并可以詳細(xì)的給客人做出解釋。
l? Understanddietary requirements and offer appropriate suggestions.
了解健康食品的要求，并可以給出適當(dāng)?shù)慕ㄗh。
l? Beable to make suggestions on the menu that might suit guests of differentnationalities.
可以根據(jù)客人不同的國籍推薦菜單上的食品。
l? Byknowing menu items of all other outlets to recommend guests to other outlets.
了解其他餐廳的菜肴，以便向客人推薦。
l? Confidentlyknowing opening hours of all restaurants & Hotel outlets.
熟悉所有餐廳及飯店其他部門的營業(yè)時間。
l? Beingable to recommend other restaurants & city attractions to Hotel guests.
可以向客人推薦其他具有吸引力的餐廳或場所。
l? Toactively check staff product knowledge on each shift.
在工作中隨時檢查員工的產(chǎn)品知識。
l? Undertakesteps/process to ensure that all areas of the restaurant are set are set to thestandards required for breakfast, lunch and dinner.? This also includes checking the cashier deskset-up & communicating with the Chefs about any details for the shiftincluding how many reservations for the day.
遵守服務(wù)程序，保證餐廳的各個區(qū)域都符合早餐，午餐及晚餐的服務(wù)標(biāo)準(zhǔn)。其中包括收銀臺的準(zhǔn)備工作，及和廚師交流餐廳預(yù)定的詳細(xì)情況。
l? Checkreservations for the day, ensuring that the restaurant & staff have tablesready and large bookings have been confirmed by phone.
檢查餐廳當(dāng)天預(yù)定，保證員工能夠按照預(yù)定準(zhǔn)備及正確擺臺，做好相應(yīng)的準(zhǔn)備，并能致電確認(rèn)預(yù)定。
l? Byassisting bar attendants & kitchen staff where required and carry out anyreasonable duties requested by the Manager.
在必要的時候協(xié)助酒吧及廚房的同事，并完成經(jīng)理交與的任務(wù)。
l? Tobe actively involved in the duties of a food and beverage attendant and cashierwhile on duty, as well as supervising the service of all guests in therestaurant.
積極完成餐廳侍者及收銀的工作，并主管所有客人的服務(wù)工作。
l? Greetguests with a smile, offer assistance with coats, bags etc., and introduceyourself.
微笑服務(wù)，協(xié)助顧客就座、掛外套、背包等，并作自我介紹。
l? Ensureall guests are offered a drink within the first two minutes of being seated andquickly followed up with a food menu.
保證客人就座后的兩分鐘內(nèi)提供飲料，隨后提供食品菜單。
l? Ensureall service procedures are carried out to the standards required.
確保所有服務(wù)都符合標(biāo)準(zhǔn)。
l? Ensureall drinks are replenished, never letting cup or glass to become empty.
保證詢問客人的飲料是否續(xù)杯，保證不發(fā)生空杯的情況。
l? Takepersonal responsibility for the service experience of all guests in therestaurant by visiting and introducing yourself to all guests & activelychecking on their satisfaction.
各盡其職，向客人做自我介紹，注意收集客人滿意度的反饋。
l? Followup any guest questions or queries immediately and if you don’t know the answer,check with your Manager.
滿足客人的各項要求，如不能立即回答客人的問題請與經(jīng)理聯(lián)系。
l? ?must have detailed knowledge of DepartmentalStandards.
需熟悉掌握部門的各項標(biāo)準(zhǔn)。
l? Beable to explain the Standards to the team.
可以為團(tuán)隊成員解釋介紹服務(wù)標(biāo)準(zhǔn)。
l? Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Manager.
以積極的態(tài)度為客人服務(wù)，協(xié)助各種合理要求，并對餐廳其他員工進(jìn)行客人需求的培訓(xùn)。
l? BePro-Active towards guests, assisting them with any reasonable requests, andtraining all staff to see these things before the guests ask.
以積極主動的態(tài)度為客人服務(wù)，協(xié)助各種合理要求，并對餐廳其他員工進(jìn)行客人需求的培訓(xùn)。
l? Makesure all areas are cleaned and maintained in accordance with operatingprocedures.
確保所有區(qū)域與開始用餐時一樣整潔。
l? Positivelyend the guests experience by checking satisfaction.
在客人用餐接近尾聲的時候，詢問客人對用餐是否滿意。
l? Allguests check must be presented promptly on request with a feedback form &brochure.
在客人結(jié)帳時，賬單要與客人滿意程度調(diào)查及其他宣傳單一起放在賬單夾中。
l? Encourageall guests to fill out feedback forms when they leave.
鼓勵客人在用餐結(jié)束之后填寫調(diào)查表。
l? Assistwith guest coats and bags.
幫客人取回外套及書包。
l? Thankall guests and wish them a pleasant day.
感謝客人的光臨，并祝愉快。
l? Tosupervise the restaurant roster on a daily basis and ensure it is in line withthe changing business levels. Make any changes in order to achieve the F&BTeam’s service standards and budget goals.
在生意變化的基礎(chǔ)上調(diào)整員工排班，做任何變化要確保餐飲部服務(wù)質(zhì)量及財務(wù)預(yù)算。
l? Controlthe allocated labour for each shift to ensure that customer expectations aremet whilst achieving the desired labour cost.
管理每個班次所安排的人力資源，在一定人力資源的基礎(chǔ)上滿足客人的期望。
l? Assistthe restaurant managers with training all staff for ‘induction training’ and‘on the job training’.
協(xié)助餐廳經(jīng)理進(jìn)行就職培訓(xùn)，及在職培訓(xùn)。
l? Offerstaff constructive feedback about their performance after every shift in an aimto develop their skills and confidence.
為提高員工的工作技能及自信心，在每個班次的工作之后總結(jié)他們的工作表現(xiàn)。
l? Provideleadership and direction for all staff while on duty by offering professionalskills and leading by example.
通過體現(xiàn)自身的專業(yè)素質(zhì)，為餐廳的其他員工樹立良好榜樣。
l? Beaware of the restaurant & overall F&B targets for food, beverage,payroll & general expense costs.
了解整個餐飲部的食品、飲料，工資成本及其他雜項目成本的預(yù)算。
l? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained.
與工程部及客房部通力合作，以確保對客服務(wù)設(shè)施的完好整潔。
l? Ensuringthe shift is reviewed and hand-over and briefings are carried out.
確保每個班次的回顧，交接班及例會的召開。
l? Beingaware of potential highs and lows in the business.
了解生意潛在的增長或減低的態(tài)勢。
l? Identifyingand communicating potential sales leads to Manager.
能夠一時到潛在的銷售并向經(jīng)理匯報。
l? Creatingan environment where “everyone sells”.
創(chuàng)造出一種每個人都在推銷的工作環(huán)境。
l? Communicatingrelevant financial information to the team.
與團(tuán)隊成員溝通有關(guān)的財務(wù)狀況。
l? Ensuringthat safe and healthy working practices are observed throughout service.
在服務(wù)過程中確保嚴(yán)格遵守衛(wèi)生及安全守則。
l? Reportingany accidents/incidents to the Supervisor/Manager.
上一級主管或經(jīng)理匯報發(fā)生的任何事故。
l? Food& Beverage mission is established and instilled in all team members.
餐飲部的工作使命在所有員工當(dāng)中被建立并貫徹。
