餐厅主理 F&B Host

• Welcome and serve any guest that walks into the outlet, adapting the serving style to the guest needs with intuitive but always culturally correct service.
欢迎和服务任何进入餐厅的客人，根据客人需求为客提供个性化但是符合企业文化的正确服务。
• Organize the service of food and beverage as ordered to guests, both resident and non-resident, using good social skills and selling techniques.
使用良好的社交技能和销售技巧，组织住客和非住客的点餐服务。
• Use the Art of Service and be responsible for the whole guest journey in and beyond the restaurant and bar experience.
使用服务艺术，并负责客人在餐厅和酒吧时和离店时的体验。
• Follow service sequences to deliver the services as described in the outlet’s concept statement.
按照餐厅概念声明所述的服务程序来提供服务。
• Be knowledgeable on the products, food, drinks and wines, special promotions (location, history, concept story, etc.) that are being served and share this with the guests to create enriching experiences. And the ability to recommend Food & Beverage combinations and up sell alternatives.
了解产品、食品、饮料、葡萄酒，以及特别促销（地点、历史、概念故事等），为客人服务并与客人分享，创造丰富的用餐体验。能够推荐餐酒搭配并做相应追加销售。
• Aware that service standards, guidance and feedback from your managers empower you to make decisions to resolve guest issues quickly and you should learn from these experiences and share with your colleagues to avoid re-occurrence.
从你的经理们那里了解服务标准、指导和反馈能够让你做出快速解决客户问题的决策，你应该从这些经验中学习，并与同事分享以避免再次发生。
• Contribute to the financial success of all F&B Outlets by actively selling and recommending products and slow moving items while delivering attentive service.
通过提供周到的服务并积极销售和推荐产品和滞销品，为所有餐厅营业额的成功作出贡献。
• Maintain a thorough knowledge of signature dishes on the menu and their preparation methods, beverage recipes and mixing procedures of traditional cocktails and non-alcoholic cocktails to provide the guests with an accurate recommendation.
通过了解菜单及其准备方法、饮料配方以及传统鸡尾酒和非酒精鸡尾酒的调配方法上，全面了解招牌菜，并为客人提供准确的建议。
• Greet the guest, accompany the guest to the table, bar or other areas of the hotel as requested.
问候客人，并按客人的要求将客人送至餐桌，酒吧或酒店其他区域。
• Know how to courteously answer the phone both internal and external and use the general rules of phone etiquette.
了解如何礼貌地回答内部和外部的电话，并使用电话礼节的通则。
• Recognize regular and loyal guests, spot the special occasions and make them memorable.
认出常客和忠诚的客人，发现特殊场合，使他们有难忘的体验。
• Interpret correctly/intuitively guest’s mood and adapt your service style to take accurate orders, provide information and give suggestions about menu items and daily specials.
正确的使用直觉观察客人的心情，并使用相应的服务风格以准确的点单、提供信息，并提供关于菜单和每日特色菜的建议。
• Be responsible for the correct storage of all drinks in the bar according to the correct temperature.
根据正确的温度，对酒吧中所有饮料的正确储存负责。
• Be fully informed of the accepted payment methods for the guest to choose from, and encourage guest to use the payment types that are efficient.
充分了解客人可接受的付款方式，并鼓励客人使用高效的付款方式。
• Demonstrate good knowledge of F&B POS System.
展示对餐饮POS系统的良好了解。
• Have a good understanding of technology and the applications used (e.g. IPads) and utilize technology to improve guest services and enable communication.
对技术和所使用的应用软件（例如IPads）有很好的了解，并利用技术来改进客户服务并实现有效沟通。
• Handle guest’s complaints in a guest-oriented manner – involve Management only when necessary, but inform Management always.
以客为主的方式处理客人的投诉 - 仅在必要时让管理层参与，但要让管理层知晓。
• Be responsible for table settings according to hotel standards and the restaurant concept.
根据酒店标准和餐厅概念负责摆台。
• Prepare and check that the bar is fully equipped; make sure the appropriate mise-en-place is prepared according the business levels.
准备并检查酒吧是否设备齐全；确保根据营业要求做好适当的准备工作。
• Check that all F&B equipment is clean, polished and organized.
检查所有餐饮设备是否干净、抛光和有序安排。
• Maintain all standards of food and beverage hygiene.
维持所有餐饮卫生标准。
• Check that all waiter stations are fully equipped; make sure that appropriate mise-en-place for all operational needs at all times.
检查所有服务台物品是否齐全；确保随时满足所有操作需求。
• Prepare coffee station and coffee machine in the beginning of the day; keep it tidy during the day and clean after the shift.
每天一开始就要准备好咖啡台和咖啡机；每天保持整洁和下班后清洁。
• Participate in cleaning activities all over the outlet.
参加所有餐厅的清洁活动。
• Assist in the daily and monthly restaurant stock inventory.
协助每日和每月的餐厅库存盘点。
• Check that the amount and quality of all items delivered from the stores are rechecked according to the requisition list.
检查从库房交付的所有物品的数量和质量，并根据请购单重新检查。
• Keep restaurant and surrounding areas clean and free of dirty tableware, empty bottles and etc. at all times - discard rubbish to garbage disposal area when necessary.
随时将餐厅和周边地区清洁干净，没有脏餐具、空瓶等 - 必要时将垃圾丢弃到垃圾处理区。
• Handle all OS&E and equipment carefully and responsibly to keep damage and breakage to a minimum.
谨慎负责地处理所有运营设备设施，以最小化损坏和破损。
• Assist colleagues in other areas outside the direct area of responsibility and work as a team to provide the best guest service.
在直接责任范围之外的区域的帮助其他同事，并作为一个团队，提供最好的客户服务。