1. Confidentlyknowing the food and beverage menu contents and be able to explain them indetail to guests.
熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。
2. Understanddietary requirements and offer appropriate suggestions.
了解健康食品的要求，并可以给出适当的建议。
3. Bycompleting Job skill checklist in product knowledge.
能够达到工作技能检查表的知识的要求。
4. Beable to make suggestions on the menu that might suit guests of differentnationalities.
可以根据客人不同的国籍推荐菜单上的食品。
5．Byknowing menu items of all other outlets to recommend guests to other outlets.
了解其他餐厅的菜肴，以便向客人推荐。
6. Confidentlyknowing opening hours of all restaurants & Hotel outlets.
熟悉所有餐厅及饭店其他部门的营业时间。
7. Beingable to recommend other restaurants & city attractions to Hotel guests.
可以向客人推荐其他具有吸引力的餐厅或场所。
8. Toactively check staff product knowledge on each shift.
在工作中随时检查员工的产品知识。
9. Undertakesteps/process to ensure that all areas of the restaurant are set are set to thestandards required for lunch and dinner. This also includes checking the cashier desk set-up & communicatingwith the Chefs about any details for the shift including how many reservationsfor the day.
遵守服务程序，保证餐厅的各个区域都符合午餐及晚餐的服务标准。其中包括收银台的准备工作，及和厨师交流餐厅预定的详细情况。
10. Check reservations for the day,ensuring that the restaurant & staff have tables ready and large bookingshave been confirmed by phone.
检查餐厅当天预定，保证员工能够按照预定准备及正确摆台，做好相应的准备，并能致电确认预定。
11. By assisting bar attendants &kitchen staff where required and carry out any reasonable duties requested bythe Manager.
在必要的时候协助酒吧及厨房的同事，并完成经理交与的任务。
12. By ensuring all staff are briefedfor the details of the shift ahead.
确保所有员工提前了解换班详细安排。
13. By completing Daily checklist on preparing the restaurantfor service.
完成每日工作检查表以准备餐厅服务。
14. To be actively involved in theduties of a food and beverage attendant and cashier while on duty, as well assupervising the service of all guests in the restaurant.
积极完成餐厅侍者及收银的工作，并主管所有客人的服务工作。
15. Greet guests with a smile, offerassistance with coats, bags etc., and introduce yourself.
微笑服务，协助顾客就座、挂外套、背包等，并作自我介绍。
16. Ensure all guests are escorted to atable.
保证客人都被引导入座。
17. Ensure all guests are offered adrink within the first two minutes of being seated and quickly followed up witha food menu.
保证客人就座后的两分钟内提供饮料，随后提供食品菜单。
18. Ensure all service procedures arecarried out to the standards required.
确保所有服务都符合标准。
19. Ensure all drinks are replenished,never letting cup or glass to become empty.
保证询问客人的饮料是否续杯，保证不发生空杯的情况。
20. Take personal responsibility for theservice experience of all guests in the restaurant by visiting and introducingyourself to all guests & actively checking on their satisfaction.
各尽其职，向客人做自我介绍，注意收集客人满意度的反馈。
21. Follow up any guest questions orqueries immediately and if you don’t know the answer, check with your Manager.
满足客人的各项要求，如不能立即回答客人的问题请与经理联系。
22. A supervisor must have detailedknowledge of Departmental Standards.
作为主管需熟悉掌握部门的各项标准。
23. Be able to explain the Standards tothe team.
可以为团队成员解释介绍服务标准。
24. Positively dealing with and learningfrom customer complaints and comments with follow up and feedback to theManager.
以积极的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。
25. Be Pro-Active towards guests,assisting them with any reasonable requests, and training all staff to seethese things before the guests ask.
以积极主动的态度为客人服务，协助各种合理要求，并对餐厅其他员工进行客人需求的培训。
26. Make sure all areas are cleaned andmaintained in accordance with operating procedures.
确保所有区域与开始用餐时一样整洁。
27. Positively end the guests experienceby checking satisfaction.
在客人用餐接近尾声的时候，询问客人对用餐是否满意。
28. All guests check must be presentedpromptly on request with a feedback form & brochure.
在客人结帐时，账单要与客人满意程度调查及其他宣传单一起放在账单夹中。
29. Encourage all guests to fill outfeedback forms when they leave.
鼓励客人在用餐结束之后填写调查表。
30. Assist with guest coats and bags.
帮客人取回外套及书包。
31. Thank all guests and wish them apleasant day.
感谢客人的光临，并祝愉快。
32. To supervise the restaurant rosteron a daily basis and ensure it is in line with the changing business levels.Make any changes in order to achieve the F&B Teams service standards andbudget goals.
在生意变化的基础上调整员工排班，做任何变化要确保餐饮部服务质量及财务预算。
33. Control the allocated labour foreach shift to ensure that customer expectations are met whilst achieving thedesired labour cost.
管理每个班次所安排的人力资源，在一定人力资源的基础上满足客人的期望。
34. Assist the restaurant managers withtraining all staff for ‘induction training’ and ‘on the job training’.
协助餐厅经理进行就职培训，及在职培训。
35. Offer staff constructive feedbackabout their performance after every shift in an aim to develop their skills andconfidence.
为提高员工的工作技能及自信心，在每个班次的工作之后总结他们的工作表现。
36. Provide leadership and direction forall staff while on duty by offering professional skills and leading by example.
通过体现自身的专业素质，为餐厅的其他员工树立良好榜样。
37. Be aware of the restaurant &overall F&B targets for food, beverage, payroll & general expensecosts.
了解整个餐饮部的食品、饮料，工资成本及其他杂项目成本的预算。
38. To co-ordinate with Engineering andHousekeeping Departments to ensure maintenance and cleanliness. Ensurefollow-up procedures are maintained.
与工程部及客房部通力合作，以确保对科服务设施的完好整洁。
39. Ensuring the shift is reviewed andhand-over and briefings are carried out.
确保每个班次的回顾，交接班及例会的召开。
40. Being aware of potential highs andlows in the business.
了解生意潜在的增长或减低的态势。
41. Identifying and communicatingpotential sales leads to Manager.
能够意识到潜在的销售并向经理汇报。
42. Creating an environment where“everyone sells”.
创造出一种每个人都在销售的工作环境。
43. Communicating relevant financialinformation to the team.
与团队成员沟通有关的财务状况。
44. Understanding relevant HACCP &the implications on the operation of the department.
理解相关HACCP以及对部门运作的影响。
45. Ensuring that safe and healthyworking practices are observed throughout service.
在服务过程中确保严格遵守卫生及安全守则。
46. Reporting any accidents/incidents tothe Supervisor/Manager.
上一级主管或经理汇报发生的任何事故。
47. Food & Beverage mission isestablished and instilled in all team members.
餐饮部的工作使命在所有员工当中被建立并贯彻。
48. Maintains the highest standard ofpersonal professional image, conduct, knowledge and skills related to the jobresponsibility.
保持与工作职责相关的最高标准的个人专业形象、行为、知识和技能。
49. Maintains professional businessconfidentiality.
保护商业机密。
50. Performs any other duty as assigned bythe Department manager.
执行任何工作任务都像执行部门经理下达的任务一样。
51. The management reserves the right tochange / extend this job description if necessary at any point of time duringher / his employment.
如有必要，该部门有权更改或补充该职位描述。
52. Carriesout any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
