l Inthe absence of a Manager, conduct shift briefings to ensure hotel activitiesand operational requirements are known
在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求
l Confidentlyknowing the food and beverage menu contents and be able to explain them indetail to guests.
熟悉掌握菜单及饮料单上的内容，并可以详细的给客人做出解释。
l 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。
l 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。
l 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。
l 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。
l 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。
l Toactively check staff product knowledge on each shift.
在工作中随时检查员工的产品知识。
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.
遵守服务程序，保证餐厅的各个区域都符合早餐，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。
l Checkreservations for the day, ensuring that the restaurant & staff have tablesready and large bookings have 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。
l Byassisting bar attendants & kitchen staff where required and carry out anyreasonable duties requested by the 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。
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.
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。
l Greetguests with a smile, offer assistance with coats, bags etc., and introduceyourself.
微笑服务，协助顾客就座、挂外套、背包等，并作自我介绍。
l Ensureall guests are offered a drink within the first two minutes of being seated andquickly followed up with a 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。
l Ensureall service procedures are carried out to the standards required.
确保所有服务都符合标准。
l Ensureall 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。
l Takepersonal responsibility for the service experience of all guests in therestaurant by visiting and introducing yourself to all guests & activelychecking on their satisfaction.
各尽其职，向客人做自我介绍，注意收集客人满意度的反馈。
l Followup any guest questions or queries 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。
l must have detailed knowledge of DepartmentalStandards.
需熟悉掌握部门的各项标准。
l Beable to explain the Standards to the team.
可以为团队成员解释介绍服务标准。
l Positivelydealing with and learning from customer complaints and comments with follow upand feedback to the Manager.
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。
l BePro-Active towards guests, assisting them with any reasonable requests, andtraining all staff to see these 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。
l Makesure all areas are cleaned and maintained in accordance with operatingprocedures.
确保所有区域与开始用餐时一样整洁。
l Positivelyend the guests experience by 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。
l Allguests check must be presented promptly 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。
l Encourageall guests to fill out feedback forms when they leave.
鼓励客人在用餐结束之后填写调查表。
l Assistwith guest coats and bags.
帮客人取回外套及书包。
l Thankall guests and wish them a pleasant day.
感谢客人的光临，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。
l Controlthe allocated labour for each shift to ensure that customer expectations aremet whilst achieving the desired 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。
l Assistthe restaurant managers with training 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。
l Offerstaff constructive feedback about their performance after every shift in an aimto develop their skills and confidence.
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。
l Provideleadership and direction for all staff while on duty by offering professionalskills 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。
l Beaware of the restaurant & overall F&B targets for food, beverage,payroll & general expense costs.
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。
l Toco-ordinate with Engineering and Housekeeping Departments to ensure maintenanceand cleanliness. Ensure follow-up procedures are maintained.
与工程部及客房部通力合作，以确保对客服务设施的完好整洁。
l Ensuringthe shift is reviewed and hand-over and briefings are carried out.
确保每个班次的回顾，交接班及例会的召开。
l Beingaware of potential highs and lows in the business.
了解生意潜在的增长或减低的态势。
l Identifyingand communicating potential sales leads to Manager.
能够一时到潜在的销售并向经理汇报。
l Creatingan environment where “everyone sells”.
创造出一种每个人都在推销的工作环境。
l Communicatingrelevant financial information to the team.
与团队成员沟通有关的财务状况。
l Ensuringthat safe and healthy working practices are observed throughout service.
在服务过程中确保严格遵守卫生及安全守则。
l Reportingany accidents/incidents to the Supervisor/Manager.
上一级主管或经理汇报发生的任何事故。
l Food& Beverage mission is established 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。
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