餐厅服务员

BASIC FUNCTION基本职责
Responsible for providing courteous and efficient service of food and beverage
在餐饮部提供有效有礼貌的服务。
DUTIES AND RESPONSIBILITIES职责和任务
1.Report to work punctually in accordance with duty roster, dressed in appropriate uniform and with impeccable grooming, which complies with the Hotel’s policy and procedures.
根据部门排班表按时到岗，根据酒店的制度和规定穿着合体整洁的制服。
2.Understand fully all emergency evacuation procedures.
完全了解所有紧急疏散程序。
3.Attend outlet briefings and training sessions.
按时积极参加餐厅例会和培训。
4.At all times, ensure complete guest satisfaction as top priority.
确保任何时间把使客人满意放在首位。
5.Maintain a consistent standard of conduct that is courteous and loyal to both guests and fellow Associates throughout the Hotel.
坚持始终如一的服务标准，对客人，酒店同事有礼貌和忠诚。
6.Maintain a high standard of hygiene and cleanliness with regard to safety at all times.
在任何时间要确保高标准的卫生和整洁。
7.Be aware of environmental issues/goals and minimize wastage and breakages. Maintain a cost conscious attitude at all times.
要具有环保和把浪费和破损降到最低的意识。在任何时间都要节约成本的意识的态度。
8.Assist in preparation of outlet for service periods, i.e. be familiar with opening procedure.
为服务做好准备工作，例如：熟悉营业前的准备程序。
9.Adhere to the standards and sequence of service within the outlet.
严格实施酒店的标准和服务的流程。
10.During service, maintain cleanliness and appearance of immediate work area, including tables, stations, bar area, back-of-house preparation areas etc. Maintain standard of cleanliness of all items of operating equipment within these areas.
在服务过程中，保持整洁并展现一个快速的工作区域，包括桌子，服务台，酒吧，准备区域，例如：保持一个整洁的标准包括所有在这个区域运作的所有设备。
11.Adhere to timing standards for greeting guests, taking orders and delivering food and drinks.
了解有关问候客人，点单，按照标准时间服务食品和酒水。
12.Provide (or remove excess) cutlery and other equipment as appropriate, prior to delivery of food/drink order.
在食品或饮料送到前增加或撤换相应餐具和其他物品。
13.Assist in clearing, resetting and cleaning of outlet after service periods, i.e. be familiar with closing procedures.
在服务后帮助清理，重新摆台和清理工作区域，例如:熟悉营业结束后的程序.
14.Check guest’s satisfaction and advise supervisor of any guest complaints or problems no matter how small.
检查客人的满意程度，无论客人投诉或提出的问题大与小都要向主管汇报。
15.Provide professionally prepared beverages with consideration to timing, knowledge of ingredients, method and equipment.
根据酒水的配方，做法和所用的器皿在规定的时间准备好。
16.Be familiar with food and beverage item par stocks, requisitioning procedures and transfers.
熟悉每一种食物和饮料的库存，订货程序及内部调拨。
17.Rotate perishable stock of food and beverage items on a ‘first-in first-out’ basis ensuring they are stored securely in the correct location.
采用先进先出的原则储放食品和饮料，并将其完善储藏在正确的地方。
18.Advise supervisor of any damage, spillage or breakage.
提醒主管任何的损失，过期，损坏的物品。
19.Assist in periodic stock takes of beverage, tobacco, equipment and/or linen as required.Be familiar with linen item par stocks and replenishment procedures.
留意周期性的物品相饮料，烟草，器械，桌布。熟悉布草的补充程序。
20.Answer telephone(s) according to Hotel standard and handle inquiries when appropriate.
按酒店的标准接电话并回答询问。
21.Ensure all payments are handled correctly and that all transactions are properly recorded according to Hotel policy and procedures.
确保所有的结账和交易都是按照饭店的制度和程序。
22.Due to operation issue, staff has to able to perform any other duties or transfer to other outlet of the hotel if necessary.
考虑到酒店实际运作问题，每位员工都要具备被分配到其他岗位和部门的能力和意识。
Job Specification 工作要求
1. College degree or equivalent.
大专学历或同等学历。
2. He is earnest and steadfast in his work, has a correct working attitude, and can bear hardships and stand hard work.
对工作认真踏实，工作态度端正，能吃苦耐劳。
3. Master the necessary food and beverage knowledge, and have certain restaurant service skills.
掌握必需的食品、酒水知识，有一定的餐厅服务技能。
4. Good health and good appearance.
身体健康，仪表端正。