F&B Service Expert餐饮服务专家

1. Welcomeand acknowledge each guest with a smile, eye contact, and a friendly verbalgreeting, using the guest's name when possible.
用微笑、眼神交流和友好的口头问候来欢迎和感谢每一位客人，尽可能使用客人的名字。
2. Anticipateguests' service needs, including asking questions of guests to betterunderstand their needs and watching/listening to guest preferences and actingon them whenever possible.
预测客人的服务需求，包括向客人提问以更好地了解他们的需求，观察/倾听客人的需求偏好，并尽可能采取行动。
3. Activelylisten and respond positively to guest questions, concerns, and requests usingbrand or property specific process (Sheraton) to resolve issues, delight, andbuild trust.
积极倾听并积极回应客人的问题、担忧和要求，使用特定于品牌或酒店的流程（喜来登）来解决问题并建立信任。
4. Addressguests' service needs in a professional, positive, and timely manner.
以专业、积极、及时的态度满足客人的服务需求。
5. Interact& engage with guests in conversation regarding their stay, propertyservices, and area attractions/offerings.
通过和客人沟通住宿、服务的体验来和客人进行情感投入。
6. Assistother colleagues to ensure proper coverage and prompt guest service.
协助其他同事保证覆盖所有的对客服务需求。
7. Thankguests with genuine appreciation and provide a fond farewell.
以真诚的感激之情感谢客人，并致以亲切的告别。
8. Familiarwith FB Mini App, STO and related MI F&B initiatives
熟悉餐饮Mini小程序，STO及万豪国际相关的餐饮活动。
9. SocialMedia sense support build property/outlet reputation.
具备社交媒体意识，帮助酒店/餐厅建立良好信誉。
10. Familiarwith loyalty program and monitor F&B enrolment process.
熟悉宾客忠诚计划并实时监测餐饮登记注册流程。
11. allMaintain cleanliness of work and guest areas by clearing, collecting andreturning food and beverage items to proper area, practicing clean-as-you-go procedures.
通过清理、收集食物和饮料并将其放回到适当的区域，保持工作和客人区域的干净整洁，做到随手清理原则。
12. Communicateadditional meal requirements, allergies, dietary needs, and special requestswith the respective kitchens, and ensure guests’ orders are delivered.
与后厨沟通确认客人的额外用餐要求（如过敏源、饮食需求和其它特殊要求），并确保客人的订单成功送达。
13. Settables according to type of event and service standards, including types oflinens, glassware, plate/chinaware, and silver/flatware,ensuring all supplies meet quality standards.
根据活动类型和服务标准布置餐桌，包括亚麻布、玻璃器皿、盘子/瓷器和银/餐具的类型，确保所有用品符合质量标准。
14. Pick-uptrays and clean tables as needed to ensure a clean dining area.
因需回收托盘并清洁餐桌，确保用餐区的干净整洁。
15. Followappropriate procedures for serving alcohol, follow local Training &Guidance process, and all states & local laws for serving alcoholresponsibly (e.g., last call times)
遵循适当的侍酒程序，遵循当地的培训和指导流程，以及所有州和地方法律，以负责任的方式提供饮酒服务。
16. Retrieveand deliver food and beverage orders in a timely manner.
及时取回并交付食品和饮料订单。
17. Performother reasonable duties as requested.
根据要求履行其他合理职责。
18. Requisitionnecessary supplies, specifically bottle-for-bottle liquor restock, transportingsupplies from storeroom to bar set-up area as required.
征用所有必要的用品，特别是瓶装酒的补货，根据需要将用品从储藏室运送到酒吧设置区。
19. Greetsand receives guests, checking of reservation and table management system as tothe assigned table and seats guest as per Sequence of service while explainingspecial restaurant features
接待客人，根据服务顺序检查预订和餐桌管理系统，并为客人安排座位，同时解释餐厅的特色。
20. Introducing menusand making recommendations depending on meal period and briefinginstructions
根据用餐时段和操作指南介绍菜单并向顾客提供推荐与建议。
21. Taking ordersby following outlet specific Sequence of Service and applying upsellingtechniques
按照餐厅的指定服务顺序接受订单，并应用促销技巧提升客单价；按照标准程序在餐厅的POS系统中处理订单。
22. Processingorders in the outlets’ POS system, following the standard procedure
按照标准程序在餐厅的POS系统中处理订单。
23. Have soundknowledge of outlets food and beverage menus and daily specials and can clearlyexplain these to the outlet's patrons.
对餐厅的食品和饮料菜单以及每日特色菜肴有一定的了解，并能向顾客做出清晰的解释与介绍。
24. Preparesbeverages as per section assignment and adheres to service standards by mealperiod and type of service
根据章节分配准备饮料，并遵守用餐时间和服务类型的服务标准。
25. Oversee, guideand work closely with trainees and casuals working in the same outlet
监督、指导并与餐厅实习生和临时工保持密切合作。