侍酒师

JOB SUMMARY
·
To
greet and serve guest in accordance with Hotel Standards of food and beverage quality, presentation and
sanitation, and in gracious and professional manner. Display aggressive
hospitality through positive personality with both guest and co-workers. Take
pride in all facets of service, to include quality, appearance, cleanliness,
for self and the dining room.
按照酒店关于食物和饮品的质量标准、陈设标准和卫生标准，主动并专业的为客人提供服务。通过对同事或客人的积极的态度来展示殷勤的待客服务原则。认真对待服务中的所有细节，包括个人和餐厅的品质，外观以及清洁
CANDIDATE PROFILE
Education and Experience
·
Full-time college or above or equivalent.
全日制大学专科以上或同等学历。
·
At least 1 years working
experience in the same position
1年以上同等职位工作经验
CORE WORK ACTIVITIES
·
Ability
to ensure hotel’s standards, policies, and procedures according to the Ritz
Carlton standards
确保每个餐厅的员工都认真按照丽思卡尔顿酒店的标准,政策和程序工作。
·
Ability
to prioritize and organize work assignments; delegate work
能够很好的安排工作，懂得区分事情的优先次序。.
·
Ability
to direct performance of restaurant staff and follow up with corrections where
needed.
能够指挥餐厅员工在正确的方向下工作
·
Ability
to motivate restaurant staff and maintain a cohesive team
能够鼓舞餐厅员工的积极性并能创造一个凝聚力强的工作环境。
·
Ability
to provide restaurant related training.
能够提供餐厅的相关的培训。
·
Ability
to be a clear thinker, analyzes and resolve problems exercising good judgment.
能够作为思维清晰的思考者分析和解决问题，锻炼出色的判断能力。
·
Ability
to focus attention on details
能够关注细节。
·
Ability
to understand guests’ service needs.
能够明白客人的需要
·
Ability
to suggestively sell menu items, beverages and wines.
能够积极的对食物和葡萄酒进行推销。
·
Ability
to input and access information into MICROS system.
能够提取和输入资料到电脑系统中。
·
Ability
to exert physical effort in transporting equipment and wares.
能够尽力保管保养好各类设备和器皿。
·
Ability
to ensure security and confidentially of customers and company information.
能够在工作中保持充沛的体力。
·
Ability
to ensure security and confidentiality of guests, colleagues and hotel
information.
能够确保对客人，同事和酒店的机密性信息保密。
·
Ability
to work without direct supervision.
能够在直接上司不在的时候独立的思考，工作和行动。
·
Maintain
complete knowledge of:
必须掌握以下信息
a.
All Liquor brands, beers and non-alcoholic selections available
in The Churchill
餐厅吧可提供的所有的酒精饮料，啤酒和非酒精饮料的商标名。
b.
The particular characteristics and description of every
wine/champagne by the glass and major wine on the wine list.
酒水单上每种葡萄酒/香槟的具体特点和描述。
c.
Designated glassware and garnishes for drinks
饮料指定的杯子和装饰。
d.
All menu items, preparation method/time, ingredients, sauces, portion
size, garnishes, presentation, prices and daily menu specials
菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放，价格以及每天的特价推介菜
e.
Strong skills on making coffee selections available on the
menu.
熟练掌握制作菜单上的所有咖啡。
f.
The Churchill outlet layout, table/ seat/ station numbers,
proper table set-ups, room capacity, hours of operation, price range and dress
code
餐厅的整体摆设，桌子/座位/工作台数，合理的桌面摆台，房间的可容纳量，运营时间，价格范围和着装要求
g.
Micros and manual system procedures
系统操作程序
h.
Daily house count, arrivals/ departures, VIPs
每日住房率，入住/离店，贵宾
i.
Schedule in house group activities, locations and times
记录在店客人的日常行程表，如地点和时间等。
j.
Correct maintenance and use of equipment
正确的保养和运用各类设备。
k.
All department policies/ service procedures.
所有分部门的政策/服务程序。
·
Maintain
complete knowledge and strictly abide to local liquor laws, particularly those
prohibiting service to minors intoxicated persons and drunk driving.完全了解本地的酒水管理制度并严格遵守，特别是严禁对未成年人贩卖酒精饮品。
·
Ensure replenishment of par levels for supplies and equipment. Complete
requisitions to replenish shortages or additional items needed for the
anticipated business.建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。
·
Requisition
linens required for business and assign staff to transport such to the
restaurant.
能够进行布草的存取，并分配员工运送到餐厅。
·
Ensure
the preparation of station assignments, ensuring compliance to departmental
standards.
检查工作的准备情况，确保和部门的标准相一致。
·
Attend
line-ups with staff and review all information pertinent to the day’s business.
出席员工短会并在会上重温当天所有的相关信息。
·
Inspect,
plan and ensure that all materials, equipment and service and service cart are
incomplete readiness for service; rectify deficiencies with respective
personal.
检查，计划和确保所有的设备，器皿和服务车都可用。如有任何问题需及时命相关人等进行修护。
·
Constantly
monitor servers and runner performance in all phases of service and job
functions, ensuring that all procedures are carried out to departmental
standards; Mention any deficiencies to the Management.
持续检查员工各方面的行为和职责，确保所有的程序运作与部门标准相一致；如有不足之处需及时通知管理层。
·
Inspect
table set-ups; check for cleanliness, neatness and agreement to departmental
standards; Mention deficiencies to the Management.
检查摆台和服务，确保其干净整洁程度与部门标准相一致。如有任何差错需及时通知管理层。
·
Inspect
all aspects of the restaurant environment ensuring compliance with standards of
cleanliness and order. Mention any deficiencies to the Manager检查餐厅的每个角落确保与部门标准相一致
·
Review
the reservation book, pre-assign designated tables and follow up on all special
requests according to the
Manager’s requests.
查看预定本，根据经理的要求预先准备好预定桌和所需的特殊用品。
·
Ensure
that daily specials are mentioned to the guests
确保客人知道当天的每日精选。
·
Check
the pick-up station and side station, ensuring agreement to standards of
cleanliness, supply of stock and organization.
检查取酒台和工作台，确保与清洁标准相一致，补充和整理库存。
·
Assist
Host (ess) in greeting and escorting guests to their tables according to
departmental procedures. Ensure that tables are set to best service the guests.
协助咨客在客人到达的时候问候客人并将客人带到座位上。确保为客人提供做好的服务。
·
Be
aware of heavy business times and organize procedures to handle extended
service hours.
了解忙碌时间段并有组织的处理等候的客人。
·
Anticipate
guest’s needs, respond promptly and acknowledge all guests, however busy and
whatever time of day. Promote positive guest relation at all times.
预见客人的需求，无论多忙和无论多晚对所有的客人的要求都要迅速的作出回应。与客人建立一个良好的关系。
·
Be
familiar with all hotel service/ features and local attractions/ activities to
respond accurately to any guest inquiry.
熟悉所有酒店服务/特征和本地的观光景点以便可准确的回答客人的询问。
·
Report
guest complaints to the Management
by following the instant pacification procedures and ensuring guest
satisfaction.
迅速解决客人的投诉，然后通知管理层，确保客人满意。
·
Monitor
and handle guest complaints by following the instant pacification procedures
and ensuring guest satisfaction.
根据部门标准掌握和处理客人的抱怨并确保客人满意。
·
Check
the status of own (and captains if necessary) orders and ensure that they are
delivered within designated time-lines.
检查自己所在区域（包括领班）的所有酒水点单并确保它们都根据部门要求被派送到了指定的地点。
·
Monitor
and ensure that all tables are cleared and reset according to department
procedures.
确保所有的桌子都按部门标准整齐摆放。
·
Monitor
and maintain cleanliness and working conditions of departmental equipment, supplies
and work areas.
检维护部门设备，供应品和工作区的清洁卫生和使用条件。
·
Assist
restaurant staff with their job functions to ensure optimum service to guests.
协助餐厅员工完成他们的工作职责以确保为客人提供最适宜的服务。
·
Answer
outlet phone within 3 rings, using correct salutations and telephone etiquette.
在电话响三声内要接听，并要运用正确的电话礼仪。
·
Take,
record and confirm restaurant reservations/cancellations in accordance with
departmental standards
根据部门标准受理，记录和确定餐厅的预定/取消预定。
·
Access
all functions of the MICROS system in accordance to specifications. Restock
journal tape and change ribbons as needed (when necessary).
根据特殊情况能钩进行所有相关的MICROS系统的操作，补齐宣传册和更换打印纸（在收银员不在的情况下）
·
Submit
void checks in accordance with Finance dept. procedures.
根据财务部标准将取消账单递交给上级。
·
Ensure
all closing duties for stuff are completed before staff signs out.
确保在员工签退前完成了所有的工作。
·
Conduct
a weekly formal training program on the required job function with criterion
expected and department orientation with new hires. Conduct ongoing training
with existing staff.
根据员工的岗位职责为新员工作一个每周培训项目和部门培训。并对在岗员工进行持续性的培训。
·
Provide
feedback to staff on their performance to the Management
将员工的行为做出反馈反映给管理层。
·
Foster
and promote a cooperative working climate, maximizing productivity and employee
morale.
建立一个竞争的工作气氛，做大程度的提高员工的士气和工作效率。
·
Respond
to all call by manager promptly.
积极完成经理布置得所有任务。
·
Complete
work orders for maintenance repairs and submit to Management.
完成相关的工程维修单并向管理层汇报
·
Review
status of assignments and any follow-up actions with on-coming Management.
检查任务准备情况。并用下一班管理人员进行交班。
·
Successful
completion of the training/certification process.
顺利完成相关的培训/认证工作。