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·???????尊從上級的督導，完成交付的各項工作任務。在點心主廚的領導下協(xié)助負責點心間生產(chǎn)的組織管理。 ·???????協(xié)助點心主廚負責點心間的生產(chǎn)品種的安排，檢查員工的儀表儀容，督促員工遵守各項規(guī)章制度。 ·???????協(xié)助點心主廚督導并帶領員工，按照規(guī)格標準生產(chǎn)，并及時提供產(chǎn)品。 ·???????協(xié)助點心主廚負責點心間機械設備的維護、保養(yǎng)與添置。 ·???????協(xié)助點心主廚負責點心間產(chǎn)品的成本控制。 ·???????協(xié)助點心主廚負責督導員工隨時保證設備、工用具的衛(wèi)生清潔及搞好包干區(qū)的衛(wèi)生清潔。 ·???????協(xié)助點心主廚做好勞動調配，每日不定時到各生產(chǎn)部門巡查工作，密切聯(lián)系各部門廚師，發(fā)現(xiàn)問題及時上報果斷解決，不斷改進出品質量、衛(wèi)生； ·???????確保出品的速度。 ·???????Provides direction to theKitchen helpers, including DemiChef de Partie, CommisChef, Cooks, Kitchen Attendants and Stewards給廚房助手提供指導，包括廚房副廚師，廚工，廚什和管事員 ·???????Communicates to your superior anydifficulties, guest or internal customer comment and other relevantinformation? 有關客人意見和其它相關困難時，與你的當值主管進行溝通。 ·???????Establishes and maintainseffective employee working relationships建立和維持有生氣的同事工作關系 ·???????Attends and participates indaily briefings and other meetings as scheduled按照預定出席和參與日常簡報和其它會議 ·????????Attends and participates in training sessionsas scheduled按照預定出席和參與培訓課程 ·???????Prepares in advance food,beverage, material and equipment needed for the service提前準備服務用的食物，飲品，原料和設備 ·???????Cleans and re-sets his/herworking area清潔和重新安排你的工作區(qū)域 ·???????Implements the hotel anddepartment regulations, policies and procedures including but not limited to: 執(zhí)行酒店和部門規(guī)則，政策和程序： o??House Rules and Regulation公司規(guī)則和規(guī)章 o??Health and Safety健康和安全 o??Grooming儀容 o??Quality質量 o??Hygiene and Cleanliness衛(wèi)生和清潔 ·???????Performs related duties and special projects asassigned完成相關職責和分派的特別任務 Financial Responsibilities / 財務職責 ·???????Works with superior in the preparation andmanagement of the department’s budget and is aware of financial targets 協(xié)助上司準備并管理部門預算，并了解財務目標 ·???????Recycles where-ever possible and enforces costsaving measures to staff 在任何可能的情況下進行資源循環(huán)利用，增強員工的成本控制意識 Occupational Health and Safety Responsibilities / 職業(yè)健康及安全職責 ·???????Demonstrate Awareness of OH&S policies andprocedures and ensure all procedures are conducted safely and within OH&Sguidelines and ensure your direct reports do the same 了解職業(yè)健康及安全政策及流程，并在其指導下確保安全貫徹實施，確保直屬下屬的執(zhí)行 ·???????Be aware of duty of care and adhere tooccupational, health and safety legislation, policies and procedures 理解關懷職責，使其符合職業(yè)健康及安全法規(guī)、政策及流程 ·???????Be familiar with property safety, first aid andfire and emergency procedures and operate equipment safely and sensibly ?????? 熟悉財物安全、急救、火災及緊急程序，并確保能夠安全的使用相關設備 ·???????Initiate action to correct a hazardous situationand notify supervisors of potential dangers ?????? 更正危險情境，并任命潛在危險狀況下的負責人 ·???????Log security incidents and accidents in accordancewith hotel requirements ?????? 根據(jù)酒店要求，記錄安全事故 ·???????To ensure hotel's fire,health, and safety procedures are implemented 確保酒店火災、健康及安全流程得到實施

·???????Take part in the planning and costing of menus. ·???????參與設計菜單和成本控制。 ·???????Develop and write standard recipes. ·???????發(fā)展并完成標準菜單。 ·???????Develop new dishes and products. ·???????發(fā)展新菜肴及產(chǎn)品。 ·???????Ensure that outstanding culinary technical skills are maintained. ·???????保證出色的菜肴烹調技術。 ·???????Maintain Staff Restaurant is kept to the required level of hygiene asrequired by the local health and sanitation law. ·???????保證員工餐廳達到當?shù)匦l(wèi)生局標準。 ·???????Supervise cleaning of the kitchen, service area, storeroom and equipment. ·???????保證員工餐廳達到當?shù)匦l(wèi)生局標準。 ·???????Take part in the preparation and planning and department/unit/outlet goalsand objectives. ·???????參與準備及計劃部門目標。 ·???????Establish standards of food quality and preparation and ensure they arestrictly adhered to. ·???????建立食品質量和展示標準，并保證嚴格執(zhí)行。 ·???????Assist with the development of new products and services. ·???????協(xié)助發(fā)展新產(chǎn)品及服務。 ·???????Ensure the service area of Staff Restaurant is clean, tidy and comfortable. ·???????保證員工餐廳服務區(qū)域干凈、整齊、舒適。 ·???????Monitor the implementation of quality management systems. ·???????監(jiān)督質量管理體系的實施。 ·???????Assist in the preparation and management of the unit/outlet budgets. ·???????協(xié)助準備及管理部門預算。 ·???????Assist with the preparation of performance report for the unit/outlet. ·???????協(xié)助準備部門工作表現(xiàn)報告。 ·???????Assist with analysis of trend data. ·???????協(xié)助分析數(shù)據(jù)趨勢。 ·???????Develop and monitor the implementation of purchasing procedures. ·???????發(fā)展及管理實施采購程序。 ·???????Prepare budgets for purchases. ·???????準備采購預算。 ·???????Establish economical order quantities. ·???????建立經(jīng)濟的訂購數(shù)量。 ·???????Develop stock control procedures. ·???????管理庫存管理程序。 ·???????Prepare and interpret stock reports. ·???????準備及解釋庫存報告。 ·???????Purchase stock/inventory according to purchasing procedures andspecifications. ·???????依照采購程序及明細采購及庫存。 ·???????Handle and store stock according to stock control procedures. ·???????根據(jù)庫存管理程序管理及儲存物品。 ·???????Coordinate work operations within Staff Restaurant. ·???????協(xié)調員工餐廳內部運作程序。 ·???????Check the quality of food prepared by team member to the required standardand make necessary adjustments. ·???????檢查員工準備的食品質量按需求標準和做出必要的調整。 ·???????Develop performance standards for operations in the department/unit/outlet. ·???????建立部門內部動作工作表現(xiàn)標準。 ·???????Assess work operations and prepare plans to implement change when required. ·???????根據(jù)需要評定運作程序并制訂計劃。 ·???????Coordinate between other department/units. ·???????協(xié)調與其他部門關系。 ·???????Monitor productivity of the unit. ·???????管理部門勞動生產(chǎn)率。 ·???????Reviews all time sheets to ensure that team member working times and mealbreaks are accurate. ·???????檢查所有的時間表以確保所有員工的工作時間和用餐時間準確。 ·???????At all times understand, practice and promote the teamwork approach toachieve missions, goals, and overall departmental standards. ·???????時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。 ·???????To ensure that all team members have a complete understanding of and adhereto the Hotel’s Staff Rules and Regulations. ·???????確保員工充分的理解并遵守員工手冊內容。 ·???????The management reserves the right to change / extend this job descriptionif necessary at any point of time during her / his employment. ·???????如有必要，該部門有權更改或補充該職位描述。 ·???????Carries out any other reasonable duties and responsibilities as assigned. ·???????完成任何其他合理的職責和被指派的職責。

·???????Prepares, cooks, serves andstores the following dishes: ·???????進行以下飯菜的制作、烹飪、上餐和存儲工作： o???Appetizers, Savories, Saladsand Sandwiches o???開胃菜、小菜、沙拉和三明治 o???Sauces o???調味汁 o???hot and cold o???熱的和冷的 o???Eggs, Vegetables, Fruit, Riceand Farinaceous Dishes o???蛋、蔬菜、水果、米飯和谷粉制品 o???Poultry and Game dishes o???禽類和野味 ·???????Meat dishes ·???????葷菜 o???meat marinades o???腌肉 o???carve meats o???割肉 ·???????Fish and shell fish ·???????水產(chǎn)品 o???sauces for fish and shell fish o???水產(chǎn)品用醬 o???garnishing? techniques and methods of service for fish o???對魚進行裝飾的技巧和方法 ·???????Pastry, cakes and yeast goods ·???????面點、蛋糕和發(fā)酵食品 o???petits fours o???法式小點心 o???desserts o???甜點 ·???????Hot and cold deserts ·???????冷、熱甜點 o???Decorate, portion and present o???裝飾、切片和裝盤 ·???????Plates and Terrines ·???????肝醬和肉醬 ·???????Chinese Regional Dishes ·???????中國地方菜 ·???????Asian Desserts ·???????亞洲甜點 o???Produces a range of liquid andsolid deserts o???制作各種液體和固定甜點 o???Produces and presents a rangeof steamed sweet rice based desserts o???制作各種蒸甜米飯和甜點并裝盤 o???Produces baked desserts o???制作烤制甜點 ·???????Dim Sum ·???????點心 o???Produces sweet and savoury dimsum o???制作甜咸點心 o???Produces deep fried dim sum o???制作油炸點心 o???Produces baked dumpling o???制作烤制的餃子 o???Produces a range of bakeddesserts o???制作各種烘烤甜點 ·???????Buffet Food ·???????自助餐 o???Prepares and presents food forbuffets o???制作和擺放自助餐 o???Prepares and presents dessertsfor buffets o???制作和擺放自助餐甜品 o???Stores buffet items o???儲存自助餐食品 ·???????Communicates politely anddisplay courtesy to guests and internal customers ·???????與客人和內部客戶禮貌、友好的交流 。 ·???????Provides direction to theKitchen helpers, including Cooks, Kitchen Attendants and Stewards ·???????指導廚房幫手，包括廚師、廚房服務員和管事的工作。 ·???????Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information? ·???????與上級交流疑難問題，客人或內部客戶的意見以及其它相關信息 。 ·???????Establishes and maintainseffective employee working relationships ·???????與員工建立并保持良好的工作關系 。 ·???????Attends and participates indaily briefings and other meetings as scheduled ·???????按計劃參加并參與每日例會及其它會議。 ·???????Attends and participates intraining sessions as scheduled ·???????按計劃參加培訓活動 。 ·???????Prepares in advance food,beverage, material and equipment needed for the service ·???????事先準備服務所需的食品、飲料、材料和設備。 ·???????Cleans and re-sets his/herworking area ·???????清潔并整理工作區(qū)域。 ·???????Implements the hotel anddepartment regulations, policies and procedures including but not limited to: ·???????實施酒店和部門的規(guī)定、政策和工作程序，包括但不限于： ? o???House Rules and Regulation o???酒店的規(guī)則和規(guī)定 o???Health and Safety o???健康和安全 o???Grooming o???儀表儀容 o???Quality o???質量 o???Hygiene and Cleanliness o???衛(wèi)生和清潔 ·???????Performs related duties andspecial projects as assigned 執(zhí)行被分派的相關任務和特殊項目

【崗位職責】 1、負責酒店餐廳及宴會廚房的日常菜品制作，確保出品質量符合酒店標準； 2、根據(jù)菜單要求，高效完成食材準備、烹飪及擺盤工作； 3、協(xié)助研發(fā)新菜品，定期更新菜單，提升顧客用餐體驗； 4、嚴格遵守食品安全與衛(wèi)生標準，保持廚房環(huán)境整潔有序； 5、合理控制食材成本，減少浪費，協(xié)助管理廚房庫存； 6、配合團隊完成大型宴會或活動的餐飲服務需求； 7、定期維護和保養(yǎng)廚房設備，確保其正常運轉。 【崗位要求】 1、熱愛烹飪行業(yè)，對菜品制作有熱情和創(chuàng)意； 2、具備基礎的刀工、火候掌握及調味技能，能獨立完成常見菜式； 3、了解食品安全及衛(wèi)生規(guī)范，持有健康證優(yōu)先； 4、具備團隊協(xié)作精神，能適應快節(jié)奏工作環(huán)境； 5、學習能力強，愿意接受新菜品和烹飪技術的培訓； 6、能適應輪班制工作，包括周末及節(jié)假日； 7、有酒店或餐飲行業(yè)工作經(jīng)驗者優(yōu)先，無經(jīng)驗者可提供培訓。

工作職責 ·? Effectively manage the restaurant by ensuring the following: · 有效管理餐廳的日常工作，確保日下工作正常進行： · Oversee the Implementation of standards as detailed in the departmental standards and procedures manual ·監(jiān)督部門工作標準和程序手冊中列出的各項規(guī)范的貫徹執(zhí)行。 ·Adhere to opening and closing procedures ·遵守開始營業(yè)和結束營業(yè)的程序。 ·Adhere to bill paying procedures ·遵守規(guī)定的結賬程序。 ·Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up selling certain products; etc. ·?有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產(chǎn)品等。 ·?Personally meet and farewell a minimum of 80% of your customers ·親自迎送80%以上的客人。 ·?Encourage and motivate staff to provide optimum service during all shifts ·激勵在崗員工為客人提供卓越的服務。 ·Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile ·與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應當前客人的情況。 ·Develop and implement Promotions Calendar for F&B products in restaurant ·在餐廳制定和執(zhí)行餐飲產(chǎn)品促銷活動日歷。 ·Manage special event concepts ·特別活動的概念管理工作。 ·Anticipate market changes and review operations when necessary ·善于預測市場的變化情況，并在必要時審評運營工作。 ·Conduct competitor analysis ·對競爭對手進行分析。 ·Create positive publicity opportunities ·創(chuàng)造良好的公眾宣傳機會。 ·Manage customer database and utilize effectively ·管理顧客數(shù)據(jù)庫并有效的加以使用。 ·Up-sell property facilities ·推銷酒店的設施。 ·Actively pursue cost saving measures ·積極的實行節(jié)約成本的方法。 ·?Recycle wherever possible ·盡可能再利用能源。 ·?Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific ·在競標過程中與銷售經(jīng)理密切合作爭取新的客戶；特別是餐飲部門的客戶。 ·Manage wage and beverage cost ·管理工資和飲料成本。 ·Forecasting ·進行預測工作。 ·Stock control ·有效的控制存貨。 ·Analyse food and beveragestatistics through point of sale system ·通過銷售點銷售系統(tǒng)分析餐飲統(tǒng)計數(shù)據(jù)。 ·?Works with Superior on manpower planning and management needs ·和上級領導一起進行人力規(guī)劃和管理需求。 ·Works with Superior in the preparation and management of the Department’s budget ·和上級領導一起編制和管理部門預算。 ·?Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met.Verifies temperatures, judges’ appearance and taste of products, and check spreparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency. ·注意監(jiān)測所有設施和整個廚房區(qū)域，并采取適當?shù)男袆右源_保食品質量和服務水平得到滿足。保證產(chǎn)品的溫度，出品和口感，制備方法和檢查，以確定品質。 ·?Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas. 有責任確保餐廳所有的政策和程序都符合當?shù)卣酥羾业囊?guī)定。負責確保餐廳的清潔和所有工作和服務區(qū)域的衛(wèi)生。 ·To maintain a high customer service focus by approaching your job with the customers always in mind. 在整個工作過程中，始終保持高度的客戶服務意識 ·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，并且主動解決問題，能夠始終清晰的與客人或同事進行交流。 ·To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. 具有積極合作的精神， 以極其熱心的態(tài)度對待所有的工作，并且樂于借助一切機會學習新技能以便于改進自己的工作表現(xiàn)。 ·?To be flexible, responding quickly and positively to changing requirements including the performance. 具有極強的應變能力, 反映迅速并以積極的態(tài)度面對要求的改變，包括任何工作要求的改變。 ·To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. 具有極強的團隊精神， 通過合作及對同事工作的支持達到團隊的目標。 ·To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 ·To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。

1. 顧客服務 - 熱情接待顧客，引導入座，遞送菜單并介紹菜品特色。 2. 餐前準備與清潔維護 - 整理餐桌、擺放餐具、補充調料及紙巾等用品。 - 保持餐廳環(huán)境整潔，包括地面、桌椅、餐具的清潔衛(wèi)生。 - 協(xié)助后廚進行簡單的備餐工作（如擺盤、分裝小食）。 3. 菜品與酒水知識 - 熟悉菜單內容、食材構成及口味特點，能向顧客推薦菜品。 - 掌握酒水、飲料的種類及飲用方式，協(xié)助顧客選擇搭配。 4. 收銀與結算 - 核對賬單金額，處理現(xiàn)金或電子支付，確保賬目無誤。 - 協(xié)助顧客打包剩余菜品，禮貌送客。 5. 團隊協(xié)作與應急處理 - 配合廚房、傳菜員等其他崗位，確保服務流程順暢。 - 妥善處理顧客投訴或突發(fā)情況（如菜品問題），及時反饋上級。 --- 二、任職要求 1. 基本條件 - 年齡18-45歲，身體健康（需持有健康證）。 - 學歷不限，初中及以上文化程度優(yōu)先。 2. 技能與經(jīng)驗 - 有餐飲服務經(jīng)驗者優(yōu)先，無經(jīng)驗可培訓上崗。 - 具備基礎計算能力，能熟練使用點單系統(tǒng)或收銀設備。 3. 個人素質 - 服務意識強：耐心、熱情、主動，能適應高強度工作。 - 溝通能力：語言表達清晰，能與團隊和顧客有效溝通。 - 應變能力：能靈活處理顧客需求或矛盾。 4. 其他要求 - 能適應周末及節(jié)假日工作。 - 注重儀表，保持個人衛(wèi)生，無紋身（部分高端餐廳要求）。

【崗位職責】 1、負責酒店餐飲前廳部的接待和管理工作，熟知餐飲前廳服務設施的功能，處于完好狀態(tài)。 2、熟知熟記萬豪旗下福朋喜來登酒店關于餐飲服務方面的品牌要求； 3、做好餐飲前廳服務員的培訓+檢核的工作，確保人才隊伍的服務質量達標。 4、督導下屬部門主管，委派工作任務，明確崗位責任，隨時調整工作部署。 5、保持良好的客際關系，能獨立有效地處理賓客投訴。 6、協(xié)助酒店與更高一級領導處理突發(fā)事件。 【崗位要求】 1、大專及以上學歷，有同崗位工作經(jīng)驗2年以上。 2、熟悉酒店前廳的經(jīng)營管理工作，具有較強的工作責任感和敬業(yè)精神。 3、督導餐飲前廳員工服務質量標準、操作流程標準并對餐飲前廳部各項工作實施全面監(jiān)管。 4、有效貫徹、落實并完成部門制訂的每月工作計劃。 5、有較強的協(xié)調管理能力，具有一定的銷售能力。 6、全面掌握餐飲前臺收銀方面的財務基礎知識，能處理日常服務環(huán)節(jié)中所涉及到的財務方面的問題。

【崗位職責】 ·???????Effectively manage the restaurantoperation by implementing the following: ·???????有效的管理餐廳的日常工作，確保如下工作的執(zhí)行： o??? Oversee the Implementation of standards as detailed in thedepartmental standards and procedures manual o??? 監(jiān)督部門工作程序手冊中列出的各項規(guī)范的貫徹執(zhí)行。 o??? Enforce shift hand over procedures o??? 執(zhí)行交接班程序。 o??? Enforce correct bill paying procedures o??? 遵守正確的結賬程序。 o??? Conduct effective shift briefings ensuring all staff are aware ofVIPs, special occasions, daily specials; emphasis on up-selling certainproducts; etc o??? 有效的進行交接班說明會，確保所有員工了解重要客人，特殊活動，每日特價，重點是推銷某些產(chǎn)品等。 o??? Encourage and motivate staff to provide optimum service during allshifts o??? 激勵在崗員工為客人提供卓越的服務。 ·???????Share recommendations and guestcomments to Chef and Food and Beverage Manager to reflect current customerprofile ·???????與廚師和餐飲經(jīng)理交流意見和客人的建議從而反應當前客人的情況。 ·???????Manage special amenities andspecial events ·???????特殊設施和活動的管理工作。 ·???????Anticipate market changes andreview operations when necessary ·???????有效的預測市場的變化，并在必要時審評運營工作。 ·???????Conduct competitor analysis ·???????對競爭對手進行分析。 ·???????Manage customer database andutilize effectively ·???????管理顧客數(shù)據(jù)庫并有效的加以使用。 ·???????Up-sell property facilities ·???????推銷酒店的設施。 ·???????Actively pursue cost savingmeasures ·???????積極的實行節(jié)約成本的措施。 ·???????Recycle wherever possible ·???????盡可能再利用能源。 ·???????Manage wage and beverage cost ·???????管理工資和飲料成本。 ·???????Forecasting ·???????進行預測工作。 ·???????Stock control ·???????有效的控制存貨。 ·???????Analyze statistics and changeyour operations to reflect customer preferences ·???????分析統(tǒng)計數(shù)據(jù)，按照客人的喜好改變運營方法。 ·???????Mix your own shift hours toensure you know what is happening in your department at all times (i.e. nights,days, week-ends and during the week, break, lunch and evening shifts) ·???????混合自己的輪班時間確保隨時了解部門內發(fā)生的事情(如夜班，白班，周末和周一至周五班，間休，午餐時間和晚班)。 ·???????Conduct monthly staff meetingto ensure all management projects, policies, new product, staff movement …etc.are notified and documented.? During thistime, encourage comments and ideas from staff for the interest of room servicedepartment ·???????召開月度員工會議確保通知所有管理項目，規(guī)章，新產(chǎn)品，員工變動并記錄在案。 ·???????Enforce cleanliness of RoomService area and kitchen equipment and maintenance ·???????執(zhí)行客房送餐服務區(qū)域和廚房的清潔標準，并予以保持。 ·???????Make conversation to guestsduring their order and find out their likes and dislikes as well as buildingrapport ·???????在客人點餐時與客人交談，發(fā)現(xiàn)客人的喜好，同時建立友善的關系。 ·???????Maintain good relations withother members of Food and Beverage including Kitchen, Stewarding and ServiceOperations ·???????與餐飲部其它部分保持良好的工作關系，包括廚房，管事部和服務部門。 ·???????Actively participate indepartmental training and give support and feedback ·???????積極的參加部門培訓并給予支持和反饋。 ·???????Ensure sufficient operationalequipment and linen ·???????確保備有充足的運營設備和布巾。 ·???????Handle guest’s complaintsprofessionally ·???????專業(yè)的處理客人的投訴。 ·???????Handle guest’s complaintsprofessionally ·???????Report and document everysingle glitch in food and beverage immediately, to superiors, Executive Chefand other related Managers ·???????及時向上級領導，行政總廚和相關經(jīng)理匯報餐飲工作中發(fā)生的每次事故并予以記錄。 ·???????Works with Superior on manpower planning and managementneeds ·???????和上級領導一起進行人力規(guī)劃和管理需求。 ·???????Works with Superior in the preparation and management ofthe Department’s budget ·???????和上級領導一起編制和管理部門預算。 ·???????To maintain a high customer service focus by approaching your job withthe customers always in mind. 在整個工作過程中，始終保持高度的客戶服務意識。 ·???????To be flexible, responding quickly and positively to changingrequirements including the performance. 具有極強的應變能力, 反映迅速并以積極的態(tài)度面對要求的改變，包括任何工作要求的改變。 ·???????To maintain high team focus by showing co-operation and support tocolleagues in the pursuit of team goals. 具有極強的團隊精神， 通過合作及對同事工作的支持達到團隊的目標。?????? ·???????To contribute ideas and suggestions to enhance operational/environmentalprocedures in the Hotel. 能夠提出對酒店的運作及環(huán)境有益的意見或建議。 ·???????To actively promote the service and facilities of the Ramada Hotels toguests and suppliers of the hotel. 能夠積極的向客人及供應商推薦酒店的服務及設施。 ·???????To perform all duties and responsibilities in a manner that ensures yoursafety and that of others in your workplace. 在工作過程中能夠做好本職工作，保證自己及其他人的安全。 ·???????To supervise the Catering roster on a daily basis and ensure it is inline with the changing business levels. Make any changes in order to achievethe F&B Team service standards and budget goals. 在生意變化的基礎上調整員工排班，同時人員的配置也需確保服務質量及財務預算。 ·???????Control the allocated labour for each shift to ensure that customerexpectations are met 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上滿足客人的期望。 ·???????Assist the restaurant managers with training all staff for ‘inductiontraining’ and ‘on the job training’. 協(xié)助餐廳經(jīng)理進行就職培訓，及在職培訓。 ·???????Offer staff constructive feedback about their performance after everyshift in an aim to develop their skills and confidence. 為了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他們的工作表現(xiàn)。 ·???????Provide leadership and direction for all staff while on duty by offeringprofessional skills and leading by example. 通過體現(xiàn)自身的專業(yè)素質，為餐廳的其他員工樹立良好榜樣。 ·???????Be aware 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算。