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Take order and serve the guest according to the sequence. 根據(jù)順序，為客人點(diǎn)單并服務(wù)。 Up-sell product. 銷售產(chǎn)品。 Maintain guest supplies and control the cost. 維持營運(yùn)的供應(yīng)品和控制損壞量。 Ensure beverage stock in the bar is correct. 在下班時(shí)，確保飲料的存貨是正確的。 Ensure buffet set up and service according to the standard. 確保自助餐的布置是按照標(biāo)準(zhǔn)的并在服務(wù)中掌控自助餐。 Ensure smoothly service according to the task arranged. 根據(jù)部門分配的任務(wù)，確保流暢的服務(wù)。 Handle enquiries and require in food and beverage. 必需能處理任何有關(guān)食物和飲料的詢問和要求。 Assists in conducting monthly inventory checks on all operating equipment and supplies. 協(xié)助每月對(duì)所有設(shè)備和存貨進(jìn)行檢查。 Provide guidance before serving. 在服務(wù)之前，必需做指導(dǎo)。 Knowledgeable in food and beverage, Able to up-sell and recommend food and beverage. 對(duì)菜單中的食物和飲料要非常了解，并能向客人推薦食物和飲料的組合，就像促銷中的選擇一樣。 Able to train the new coming staffs and trainees. 有能力培訓(xùn)新員工和實(shí)習(xí)生。 Maintain communication with stewarding, house keeping and engineering, Ensure restaurant clean and well maintained. 與餐務(wù)部，客房部和維修部門進(jìn)行良好的溝通，確保餐廳的干凈、保修。 Provide food and beverage according to the menu. 根據(jù)設(shè)計(jì)的菜單，提供飲料。 Exchange the position flexible. 對(duì)餐飲部或酒店其他部門的崗位進(jìn)行靈活的調(diào)換。 Provide efficient and high quality service all the time. 始終提供高質(zhì)量、快速的服務(wù)。 Set up and tune over the table in the meal period. 根據(jù)不同的用餐時(shí)間，進(jìn)行不同的擺臺(tái)并在用餐高峰時(shí)，從新擺臺(tái)。 Change the linen according to the schedule. 根據(jù)布草房建立的安排表，把臟的布草送到洗衣房并把干凈的拿回部門。 Set up tables according to the Department Operation Manual. 準(zhǔn)備擺臺(tái)并按照部門營運(yùn)手冊(cè)來執(zhí)行工作職責(zé)。 Collect the needs in food and beverage. 收集所有食物和飲料的需求。 Fold napkin when not busy. 在不忙的時(shí)候，疊餐巾。 Strict in restaurant opening hours. 嚴(yán)格遵守餐廳的營業(yè)時(shí)間。 Maintain bar area tidy and clean. 始終確保服務(wù)臺(tái)、吧臺(tái)和周圍環(huán)境的干凈和有條理。 Strict in control guest supplies, Release breakage and waste. 控制營運(yùn)的供應(yīng)品，減少損害和浪費(fèi)。 Handle guest require in a professional and efficiency manner. 用禮貌和有效的方式，解決客人的要求。 Fully understand and strict? in Department Operations Manual. 完全理解并執(zhí)行部門的營運(yùn)手冊(cè)。 All the work process according to the work plan and training task list. 所有工作都要按照工作計(jì)劃和部門培訓(xùn)工序表。 Fully understand F&B Top 20. 完全理解并應(yīng)用餐飲部Top 20’s的理念。 Fully understand and support Hyatt F&B vision and mission. 完全理解并堅(jiān)持凱悅餐飲部遠(yuǎn)見和任務(wù)。