1.????????Listens and respondsspontaneously to questions asked by the guests, team members and suppliers.Tries to find a solution.
傾聽和回應(yīng)由客人，團(tuán)隊(duì)成員和供應(yīng)商詢問的問題，試圖找到解決辦法。
2.????????Finds an immediatesolution to precise and simple problems.
找到能夠準(zhǔn)確解決問題的方法。
3.????????Knows how to improviseon an emergency situation.
了解怎樣處理緊急情況。
4.????????Learns lessons fromdifficult experiences to be proactive in ones area of competence.
吸取以往的經(jīng)驗(yàn)教訓(xùn)來增強(qiáng)對(duì)事務(wù)的預(yù)見性能力。
5.????????Peacemaker. Doeseverything to anticipate and respond to guests needs. Arbitrates divergentinterests and guaranty a friendly environment.
和平使者。預(yù)期并回復(fù)客人的需求。在確保友好環(huán)境的前提下合理的處理各項(xiàng)分歧。
6.????????Respects the procedures.Is punctual, has a good appearance, accomplishes tasks with precision.
遵守程序。準(zhǔn)時(shí)的，良好的形象，精確的完成任務(wù)。
7.????????Is trustworthy. Monitorsthe quality of owns work, and takes responsibility for it. Does what says willdo.
可信賴的。監(jiān)督自己的工作并勇于承擔(dān)責(zé)任，說到做到。
8.????????Ensures that rules andprocedures are respected. Advises the appropriate person of any situation whichcould result in a lack of quality/security.
確保各項(xiàng)規(guī)章制度良好的遵守并執(zhí)行。為將會(huì)導(dǎo)致破壞服務(wù)質(zhì)量或安全問題的行為提出忠告。
9.????????Is open to others. Asksfor advise of others. Is conscious of his role in creating a team image.
尋求他人的忠告。清楚自己的角色是在創(chuàng)建一個(gè)集體形象。
10.???? Is a teamplayer. Demonstrates flexibility in adapting to team constraints.
團(tuán)隊(duì)的領(lǐng)導(dǎo)人。 靈活的適應(yīng)團(tuán)隊(duì)的制約因素。
11.???? Respectsothers and their cultures. Encourages consensus building.
尊重他人以及其文化特點(diǎn)。 鼓勵(lì)建立共識(shí)。
12.???? Is open toideas of others, receptive to those ideas and able to adapt established way ofworking.
聽取并尊重他人的建議來適應(yīng)已確定的工作方法。
13.???? Enthusiasticallyproposes and implements creative solutions in area of responsibility in orderto stay ahead of the game.
踴躍提出并實(shí)施創(chuàng)造性的解決辦法。
14.???? Understandingrelevant OH&S legislation & the implications on the operation of thedepartment.
了解 OH&S 的各項(xiàng)規(guī)定，并熟悉其與日常經(jīng)營中的關(guān)系。
15.???? Communicatingto the team their responsibilities within OH&S.
通過與員工交流使其了解 OH&S規(guī)定的責(zé)任及義務(wù)。
16.???? Ensuringthat safe and healthy working practices are implemented at all times.
確保所有安全及衛(wèi)生程序的執(zhí)行。
17.???? Understandsand knows how to anticipate the needs of the guests. Puts his self in positionto get feedbacks from guests.
理解和懂得如何預(yù)計(jì)客人的需要。 站在客人的立場上考慮問題。
18.???? Agreeingand 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。
19.???? Positivelydealing with and learning from customer complaints and comments with follow upand 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。
20.???? Making sureall customer requests and queries are responded to promptly and effectivelywhile assisting on the floor during operation hours 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。
21.???? To be ableto uncover the major causes of satisfaction and dissatisfaction, and ensuringthat the information is communicated to actors further up the hierarchy.
能夠發(fā)現(xiàn)導(dǎo)致客人滿意或不滿意的緣由，并及時(shí)與管理層溝通確保進(jìn)一步的跟蹤服務(wù)。
22.???? To ensureall standards for Service Delivery as identified in the Guest SatisfactionManual and the Standard Operating and Procedures Manual are consistentlydelivered throughout the department.
確保在對(duì)客服務(wù)指南，標(biāo)準(zhǔn)服務(wù)手冊中的所有標(biāo)準(zhǔn)都能夠在整個(gè)部門持續(xù)的貫徹。
23.???? Havingdetailed knowledge of Departmental Standards.
熟悉部門服務(wù)標(biāo)準(zhǔn)。
24.???? Being ableto explain the Standards to the team.
可以清楚的向其他員工解釋服務(wù)標(biāo)準(zhǔn)
25.???? Assessingteam 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)。
26.???? MonitoringStandards through regular Standards Review checks.
通過反復(fù)檢查，督導(dǎo)服務(wù)標(biāo)準(zhǔn)的實(shí)施工作。
27.???? Developingaction plans to address shortfalls in Standards and identifying shortfallsbefore 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。
28.???? Implementingand following though improvements identified.
針對(duì)于工作中的不足采取必要的行動(dòng)。
29.????To plan, prioritiesorganize 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。
30.???? Communicatingeffectively with Front Office and Groups & Tours to maximise in house andgroup business for the Atrium, ensuring direct liaison with Group Leaders uponarrival.
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。
31.???? Todescribe, assign and delegate duties and authority for the operation of theRestaurant at all times.
分配， 指派，組織授權(quán)餐廳日常的經(jīng)營工作。
32.???? Understandingwhat’s going on in other departments and implications for your own department.
了解酒店其他部門的經(jīng)營活動(dòng)及其與自己部門的影響。
33.???? Planningahead and ensuring adequate resources are available
預(yù)先準(zhǔn)備并確保各種經(jīng)營設(shè)施設(shè)備的充足。
34.???? Managingthe departmental operation and taking action where necessary to ensure smoothrunning and participating in service duties during service periods, wherenecessary.
有效管理部門運(yùn)作，為保證服務(wù)及餐廳的正常運(yùn)營采取必要的措施。
35.???? Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained.
與客房部及工程部通力合作，保證部門設(shè)施的完好及清潔。
36.???? Maintainingin-depth technical knowledge and skills required for the job
確保崗位所需知識(shí)的更新。
37.???? Toparticipate in future menu changes with the F&B Manager and the ExecutiveChef taking into consideration new F&B trends, market demands and salesachievements.
協(xié)助餐飲部經(jīng)理及行政總廚根據(jù)餐飲發(fā)展趨勢，適當(dāng)需求及銷售情況進(jìn)行餐廳菜單的修改。
38.???? To attend& participate in regular F&B, operational & roster meetings.
參加餐飲部例會(huì)。
39.???? AssistF&B Manager with the preparation of the Events Brochure and outletpromotions.
協(xié)助餐飲部經(jīng)理，準(zhǔn)備促銷活動(dòng)宣傳冊。
40.???? Identifying,communicating and action potential sales leads.
共同鑒定和溝通與潛在的銷售線索。
41.???? Creating anenvironment where “everyone sells”.
建立一個(gè)每個(gè)人都進(jìn)行促銷的工作環(huán)境。
42.???? Setobjectives for self and the team those are higher than in the past. Improveaction taken in order to create more sales.
為自己和團(tuán)隊(duì)設(shè)定高一層次的目標(biāo)來增加銷售額。
43.???? Using keymonitors and financial targets to evaluate the department’s performance andmake future plans.
在餐廳運(yùn)營表現(xiàn)及財(cái)務(wù)目標(biāo)的基礎(chǔ)上,對(duì)餐廳的工作表現(xiàn)進(jìn)行評(píng)估，制定未來發(fā)展計(jì)劃。
44.???? To completeregular financial and operating reports, as required or requested by the Food& Beverage Manager.
完成餐飲部經(jīng)理要求的財(cái)務(wù)報(bào)表及各種日常財(cái)務(wù)報(bào)表。
45.???? Forecastingpotential revenues and costs.
能夠作出收入及成本預(yù)算。
46.???? Followingcompany control procedures.
遵守酒店的各項(xiàng)財(cái)務(wù)制度。
47.???? Controllingcosts without compromising standards.
堅(jiān)決執(zhí)行各種成本制度。
48.???? Analyzingand explaining any financial variance against plan.
為團(tuán)隊(duì)成員解釋分析財(cái)務(wù)計(jì)劃中的異常情況。
49.???? Set up andmaintain the Leave plans for the Department.
制定部門休假計(jì)劃。
50.???? Understandingthe aims of the hotel and the department’s role in achieving it.
理解酒店的目標(biāo)，清楚部門在完成目標(biāo)過程中所扮演的角色。
51.???? Communicatingto the team the key information concerning the strategy of the company.
與團(tuán)隊(duì)溝通關(guān)于酒店的主要發(fā)展策略。
52.???? Keeping theteam up-to-date about departmental, hotel and company activities throughregular communication meetings & memos. This includes special events andpromotions in the restaurant.
隨時(shí)更新團(tuán)隊(duì)成員與酒店其他部門的交流，了解酒店其他部門的活動(dòng)，包括特殊活動(dòng)，餐廳促銷等等。
53.???? Understandingthe quantity and quality of people needed to operate the department.
了解部門正常運(yùn)轉(zhuǎn)所需要的人員及人員素質(zhì)。
54.???? Carryingout selection interviews and making effective recruitment decisions.
負(fù)責(zé)面試并進(jìn)行高效的招聘工作。
55.???? Ensuringthe new recruits have all relevant information before commencing employment.
保證應(yīng)聘人員在入職前得到一切相關(guān)信息。
56.???? EnsuringStandards Training and assessments are carried out.
確定標(biāo)準(zhǔn)培訓(xùn)及評(píng)估的實(shí)施。
57.???? Regularlyreviewing individual & team performance against objectives & providingfeedback.
根據(jù)部門目標(biāo)及反饋，經(jīng)常性的對(duì)員工及團(tuán)隊(duì)的表現(xiàn)加以評(píng)估。
58.???? Developingand implementing department training plans to meet business needs.
為了滿足商業(yè)需要，制定并實(shí)施部門培訓(xùn)計(jì)劃。
59.???? Reviewingand evaluating all training activities.
回顧并評(píng)估所有培訓(xùn)活動(dòng)。
60.???? Assigningprojects and missions to facilitate the development of him self and his team.
合理的指派工作以此來發(fā)展自己和團(tuán)隊(duì)。
61.????Adhere to the hotel’s security and emergencypolicies and procedures.
堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。
62.???? To ensure that all team members have acomplete understanding of and adhere to the Hotel’s Team member Rules and Regulations.
確保員工充分的理解并遵守員工手冊內(nèi)容。
