INDEXFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES制定并管理餐飲部的預(yù)算，開展促銷活動。增加銷售額,控制成本及提高利潤。INVOLVESCHEFINPLANNINGOFMENUS,DECIDINGINPRICINGWHICHISMARKETSENSITIVE協(xié)助廚師長制定菜單和定價。DEVELOPSWINEANDBEVERAGELISTSWITHBEVERAGEMANAGER與酒水部經(jīng)理制定酒水單。PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITIONPREPARESMONTHLYFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快讓所有的新員工熟悉飯店，并進(jìn)一步對員工進(jìn)行培訓(xùn)。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEHENCEINSPIRESOTHERSTOGOALACHIEVEMENTANDSHOWSINTERESTINSTAFFCAREERDEVELOPMENT觀察并記錄員工的工作表現(xiàn)，關(guān)心員工的發(fā)展，激發(fā)員工去達(dá)到工作目標(biāo)。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATESANDRESPONSIBLEFORRECRUITMENTOFSTAFF主持面試并負(fù)責(zé)挑選員工。RELATION工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，即給客人、客戶及部門經(jīng)理以熱情和專業(yè)化的服務(wù)。JOBDESCRIPTIONJOBTITLEASSTFOODPERFORMSANYOTHERDUTIESTHATMAYBEASSIGNED在餐飲部經(jīng)理不在的情況下，代理她/他的工作，并完成上級布置的其它工作。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)CONFERSWITHTHEFSTIMULATESSALESANDPROFIT,CONTROLSOPERATINGEXPENSES協(xié)助餐飲部經(jīng)理制定預(yù)算，計劃并開展促銷活動；增加銷售額，提高利潤并控制成本等方面的工作PROVIDESMANAGEMENTWITHINFORMATIONREGARDINGCLIENTSATISFACTIONANDACTIVITIESOFCOMPETITION向管理層提供有關(guān)客人的滿意情況及各種活動的情況。PARTICIPATESINMENUPLANNINGANDPRICINGWITHFAUTHORIZESBEVERAGEREQUISITIONS協(xié)助酒水經(jīng)理制定酒水單。COORDINATEGROUPMEALARRANGEMENTSANDINFORMALLCONCERNED協(xié)助安排團(tuán)隊就餐，并通知相關(guān)事宜。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)OVERSEESSTOCKLEVELSINSTORESFOROPERATIONANDMONTHENDINVENTORIES負(fù)責(zé)檢查部門庫存及月末的庫存量。OVERSEESDEPARTMENTINSPECTIONANDALLFOLLOWUPSWITHCONCERNEDDEPARTMENT關(guān)注部門的各項事宜并與有關(guān)部門跟進(jìn)執(zhí)行。LIAISONSWITHPURCHASINGMANAGERPERTAININGTOALLPURCHASEREQUESTSANDORDERS和采購部經(jīng)理聯(lián)系有關(guān)的采購申請單及定單。LIAISONSWITHPUBLICRELATIONSPERTAININGTOALLJOBSREQUISITIONPROMOTIONALMATTERS與公關(guān)部聯(lián)系有關(guān)工作要求，促銷事宜。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,COSTCONTROLANDPROFITABILITY向管理層提出建議以提高工作較率，并達(dá)到節(jié)流增源的較果。ATTENDSTOGUESTCOMPLAINTS,REQUESTSORINQUIRIESREGARDINGFOODANDSERVICESANDIMMEDIATELYTAKESALLREQUIREDCORRECTIVEMEASURES關(guān)注客人對飯菜及服務(wù)的投拆、要求和需求。并立即采取有效措施。MEETSANDNEGOTIATESDEALINGSWITHSUPPLIERSTHENSUBMITPROPOSALTOFFOLLOWSUPANDENFORCESORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快讓所有的新員工熟悉飯店，并對員工進(jìn)行培訓(xùn)。OBSERVESANDRECORDSEMPLOYEEPERFORMANCEABLETOMAKESRECOMMENDATIONFORSTAFFPROMOTIONS觀察并記錄員工的工作表現(xiàn)，激發(fā)員工達(dá)到工作目標(biāo)，關(guān)心員工的發(fā)展。CONDUCTSINTERVIEWSWITHPOTENTIALCANDIDATES參加面試。RELATION工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以熱情和專業(yè)化的服務(wù)。JOBDESCRIPTIONJOBTITLEFOODMAINTAINSCLEANLINESSOFTHEFORGANIZESANDFILESDOCUMENTSINASYSTEMATICMANNERIEACCORDINGTODEPARTMENTS正確記錄、整理、存檔所有的備忘錄及信件。TAKESANDTRANSCRIBESMINUTESOFDEPARTMENTALMEETINGS做晨會記錄。DRAFTSROUTINEANDSIMPLECORRESPONDENCEANDMEMORANDUMFORAPPROVALOFSUPERIOR按照上級的要求起草普通、簡單的信件及備忘錄。ANSWERSANDPLACESTELEPHONECALLSFORSUPERIORSARRANGESAPPOINTMENTSFORSUPERIORANDREMINDSHIMOFIT接聽電話并為上級安排約會，需要時及時提醒上級。OPENSREADSANDSORTSINCOMINGMAILFORTHEDEPARTMENTDISPATCHESANDRECORDSOUTGOINGMAIL打開、閱讀、整理部門的郵件，分發(fā)信件并做好記錄。MAINTAINSADEQUATESTOCKOFOFFICESUPPLIESCONTROLSALLSTATIONARYSUPPLIESFORTHEDEPARTMENT保持并控制好本部的辦公用品。LIAISONSWITHPURCHASINGSECRETARYPERTAININGCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使所有的新員工熟悉飯店，并對員工進(jìn)行培訓(xùn)。ESTABLISHESEFFECTIVEEMPLOYEERELATIONS,MAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLEBANQUETWAITER/WAITRESS職務(wù)宴會服務(wù)員DIVISIONFBANQUETTRACESLIPSAREMAINTAINEDINTHETRACEBOXACCORDINGTOTHEDATEOFNEXTTRACE所有預(yù)定需設(shè)立追蹤日，把所有的追蹤便條保存在追蹤盒內(nèi)。FOLLOWUPONTENTATIVEFUNCTIONSUNTILACONFIRMEDDATEISACQUIRED在未確認(rèn)此宴會前，要跟蹤該預(yù)定。TYPESANDFAXESPROPOSALLETTERSANDBANQUETCONTRACTSWITHIN24HOURSOFINQUIRYPREPARESMEMORANDUMANDOTHERCORRESPONDENCEFORTHEDEPARTMENT在宴會廳預(yù)定后的24小時內(nèi)，要打印并傳真該會議的建議信及宴會合同。準(zhǔn)備本部門的備忘錄及其它文件。MAINTAINSMASTERFILESFORALLRELATEDCORRESPONDENCE保存所有相關(guān)文件的主賬號。INITIATESBANQUETREVENUELOSSREPORTONAWEEKLYBASISBASEDONTHECANCELLATIONLETTER根據(jù)取消信起草每星期的宴會損失報告單。PREPARESEVENTORDERSFORINHOUSEFUNCTIONS在飯店內(nèi)舉行的宴會，需準(zhǔn)備宴會定單。PREPARESDAILYEVENTLISTBY4PMEVERYDAY,WEEKLYFORECASTONEVERYTHURSDAYANDBIMONTHLYFORECASTON15THAND30THOFEVERYMONTH每天下午4點要準(zhǔn)備好每日的宴會單，每星期、及每兩個月的星期四，每個月的15號及30號要準(zhǔn)備好宴會預(yù)測。ENSURESALLCORRESPONDENCEAREPROPERLYFILEDANDARRANGEDINACCORDANCETOTHEIRSEGMENTSFORTRACINGANDFOLLOWUPOFSALESMANAGER確保所有文件正確的存入檔案，并根據(jù)各部門來安排文件，以便追蹤及落實。SEESTOPROPERHANDLING,USAGEANDMAINTENANCEOFOFFICEEQUIPMENTANDSUPPLIES清楚辦公設(shè)備及用品的使用及保養(yǎng)。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)OPERATESVARIOUSCOMPUTERSOFTWAREPROGRAMSSUCHASLOTUS,WINDOWEXCEL,ANDWINWORDTOINCREASEOFFICEEFFICIENCY為提高辦公效率，要會使用各種計算機(jī)軟件，如LOTUS,WINDOWSEXCEL,WINWORDCOMMERCIALRESPONSIBILITIES商業(yè)職責(zé)ATTENDSTOINQUIRIESANDRESERVATIONSMADEBYTELEPHONEORINPERSONFORFUNCTIONS,ASWELLASRESERVATIONSFOROTHERFESTABLISHESEFFECTIVEEMPLOYEERELATIONSWITHINANDWITHOTHERDEPARTMENTSIEENGINEERING,ACCOUNTS,HOUSEKEEPING,PUBLICRELATIONSANDSALES在舉行宴會及各種活動時，和本部所有員工建立良好的人事關(guān)系，并與其它部門（工程部、財務(wù)部、客房部、銷售部及公關(guān)部）建立良好的工作關(guān)系。EXTERNALLIAISONS內(nèi)部聯(lián)系A(chǔ)TTENDSWEEKLYEVENTORDERFORECASTBRIEFING參加每周宴會預(yù)測會議。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLECANTEENSUPERVISOR職務(wù)員工餐主管DIVISIONFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSGROUPMEALARRANGEMENTSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負(fù)責(zé)員工的工作安排及工資成本，以確保足夠的人員完成工作，最大限度的利用現(xiàn)有的勞動力。根據(jù)預(yù)測、宴會預(yù)定、團(tuán)體餐安排及重要客人的人數(shù)來安排工作。如遇到緊急情況，要做好相應(yīng)地改動，并與其它經(jīng)理協(xié)調(diào)好工作。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售，客人投訴、解決辦法及相關(guān)人員、設(shè)備的記錄。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨以確保本部的正常運營。MAKEFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOIMPROVEMENTOFGENERALOPERATION,FCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTASNECESSARY每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設(shè)備。如果需要，填寫維修申請單。PARTICIPATESINTHEPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，并對員工進(jìn)行培訓(xùn)飯店的規(guī)章制度。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES參加面試。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象。JOBDESCRIPTIONJOBTITLEASSTRESTAURANTMANAGERCOFFEEHOUSE職務(wù)餐廳副經(jīng)理西餐廳DEPARTMENTFCOORDINATESACTIVITIESWITHHOUSEKEEPING,ENGINEERINGANDOTHERDEPARTMENTS做好特色菜及促銷菜的必要工作安排，與客房部、工程部及其它部門協(xié)調(diào)好各項活動。MONITORSANDDIRECTSSERVICEFLOWINTHERESTAURANT監(jiān)督并指導(dǎo)餐廳的服務(wù)。WELCOMESANDSEATSGUESTANDPRESENTMENUWITHSUGGESTIONSTOSPECIALS迎領(lǐng)客人入座，送上菜單并推薦餐廳的特色菜。PERFORMSDUTIESCOMMONTOALLSUPERVISORSANDOTHERDUTIESASMAYBEASSIGNED完成上級布置的其它工作任務(wù)。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKS,DISCUSSESTHESAMEWITHRESTAURANTMANAGER做好銷售額、客人的投訴、解決辦法及相關(guān)的人員、設(shè)備情況的記錄，并與餐廳經(jīng)理討論此事。CONTROLSREQUISITIONSOFALLSUPPLIESTOMAINTAINPARSTOCKFORSMOOTHOPERATION保持足夠的存貨以確保本部正常運營。ESTABLISHESSIDEDUTIESSCHEDULEANDFOLLOWUPWITHEACHEMPLOYEETOENSUREDUTIESARECARRIEDOUT制定工作計劃，以確保所有員工完成本職工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)CHECKSREGULARLYALLOPERATINGEQUIPMENTTOENSURESUFFICIENCYANDREPORTSINVENTORY,BREAKAGEORMISSINGITEMS要經(jīng)常檢查設(shè)備的運轉(zhuǎn)情況，并向上級匯報庫存，破損或物品遺失情況。CHECKSROOMSFORNEEDOFREPAIROFFURNITUREANDFIXTURESCOORDINATESWITHENGINEERING檢查房間，如發(fā)現(xiàn)設(shè)備或家俱需要維修，與工程部協(xié)調(diào)。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使所有新員工熟悉飯店，就飯店的規(guī)章制度對員工進(jìn)行培訓(xùn)。ENSUREGROOMINGANDGENERALAPPEARANCEOFSTAFFCONFORMSTOHOTELSTANDARDS確保員工保持良好的儀容儀表。MAINTAINSATTENDANCERECORDSANDPREPARESNECESSARYPAYROLLFORMS記錄員工考勤，并以此來做工資表。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶部門經(jīng)理及員工以專業(yè)化、熱情服務(wù)的印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLERESTAURANTSUPERVISORCOFFEEHOUSE職務(wù)餐廳主管西餐廳DEPARTMENTFDISTRIBUTESTHEGUESTSEVENLYTOEACHSTATIONTOAVOIDOVERLOADINGATONEPARTICULARSTATION要控制客流量；為避免出現(xiàn)局部擁擠的情況，要按順序把客人領(lǐng)到餐桌前。RESPONSIBILITIESANDMEANS責(zé)任和方法PROVIDESINFORMATIONCONCERNINGTHECONCEPTANDPROMOTIONALACTIVITIESOFTHERESTAURANTANDHOTELTOGUESTS向客戶提供有關(guān)餐廳及飯店的信息。PERFORMSDUTIESCOMMONTOALLCAPTAINSANDWAITRESSANDOTHERDUTIESASMAYBEASSIGNED負(fù)責(zé)領(lǐng)班及服務(wù)員的日常工作，并完成分配的其它任務(wù)。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)ATTENDSTOTELEPHONECALLSANDTAKESTABLERESERVATIONSFOREACHMEALPERIOD接聽電話，并記錄用餐預(yù)定。MAINTAINSRESERVATIONBOOKANDALLINFORMATIONPERTAININGTOROOMOCCUPANCYANDDAILYEVENTS保存預(yù)定薄，記錄有關(guān)開房率及每天宴會的情況。INCHARGEOFFLOWERREQUISITIONSFORTHERESTAURANT,MAINTAINSTHEFRESHNESSOFFLORALARRANGEMENTSONTHEDININGTABLESANDBUFFETCOUNTERS負(fù)責(zé)餐廳鮮花的申請，并要保持所有餐桌和自助餐臺上花朵的新鮮。INCHARGEOFMAILANDNEWSPAPER,PICKUPFORTHERESTAURANT負(fù)責(zé)寄發(fā)和收領(lǐng)餐廳所有的信件及報紙。PERFORMSLIGHTSECRETARIALDUTIESIETYPINGANDFILINGOFDOCUMENTS,UPDATESMEMOSATTHESTAFFNOTICEBOARD負(fù)責(zé)簡單的文秘工作，如文件的打印和存檔，更換員工通知欄上的備忘錄。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)GREETSGUESTSWHOAREENTERINGORLEAVINGTHERESTAURANTINTHEMOSTCOURTEOUSMANNER對飯店的來客要賓賓有禮。USHERSGUESTSTOSUITABLETABLESINFORMSGUESTSOFSMOKINGANDNONSMOKINGSECTION把客人領(lǐng)到合適的座位，并告訴客人無煙區(qū)及吸煙區(qū)的位置。PULLSCHAIRANDSEATGUESTSSTARTINGWITHLADIESFIRST按照女士優(yōu)先的原則來拉位、入座。ASKSGUESTSWHETHERTHEYWOULDLIKETOHAVEAPERITIFORDRINKS詢問客人是否要開胃酒或飲料。PRESENTSMENUCARDSOPENTOGUESTSANDRECOMMENDSBUFFETDAILYSPECIALSATTENDSTOGUESTSINQUIRYANDREQUESTS遞給客人菜單并向客人推薦自助餐、當(dāng)天的特色菜。關(guān)注客人的需求及要求。MAINTAINSCLEANLINESSOFTHEHOSTESSSTAND保持領(lǐng)位臺的干凈。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的儀容儀表。TAKECHARGEOFCLEANLINESSOFALLMENUS,BUFFETTAGS,ANDSIGNAGE確保所有菜單、自助餐牌及標(biāo)牌的清潔。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)MAINTAINSGUESTSHISTORY記錄就餐客人的情況。ADDRESSESREGULARGUESTSBYNAME要稱呼?？偷男彰?。HUMANRESPONSIBILITIES人事職責(zé)ATTENDSALLTRAININGSESSIONSASSCHEDULED按照計劃參加所有的培訓(xùn)課程。RELATIONS工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以專業(yè)化及熱情服務(wù)的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLERESTAURANTWAITER/WAITRESSCOFFEEHOUSE職務(wù)餐廳服務(wù)員西餐廳DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負(fù)責(zé)制定員工工作計劃，工資成本。根據(jù)開房率及重要客人的數(shù)量來計劃工作的分配。根據(jù)意外變動，調(diào)整好工作計劃，并與其它部門協(xié)調(diào)。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE記錄并保存銷售額、客人的投拆、解決辦法及所涉及的人員、設(shè)備的情況，以備查尋。MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETOROOMSERVICEGENERALOPERATIONANDFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根據(jù)飯店的規(guī)章制度來培訓(xùn)員工，并盡快使新員工熟悉飯店。ATTENDSALLFOBTAINSREQUESTEDITEMSFROMSTOREROOM填寫物品申請單，經(jīng)主管批準(zhǔn)后，從倉庫領(lǐng)取物品。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)RECEIVESCAPTAINORDERSFROMTHEORDERTAKERSETSTRAYORTROLLEYANDALLNECESSARYEQUIPMENT/CONDIMENTSINACCORDANCETOTHEREQUIREMENTOFTHEORDERS接到記單員的點菜單后，根據(jù)點菜單的要求來準(zhǔn)備推車、托盤及其它設(shè)備和調(diào)料。PICKSUPTHEORDERFROMKITCHENANDPLACESONTRAYSORTROLLEYASPERSTANDARDSTIPULATEDINTHEOPERATINGMANUALSUPERVISORTODOUBLECHECKORDERS根據(jù)工作手冊的標(biāo)準(zhǔn)，把從廚房領(lǐng)取的食品放入托盤或推車中；送餐前主管需再次核對。ACCOMPLISHESCLEARINGPROCEDURESPICKUPTRAYSORTROLLEYSFROMROOMSASINSTRUCTEDSORTSDIRTYDISHESFROMTHETROLLEYTOTHEDISHWASHINGAREACLEANALLTRAYS按照程序來完成清潔工作根據(jù)客人要求從客房取回托盤或推車，在清洗間內(nèi)整理用過的盤碟及清洗所有托盤。CLEANSANDPOLISHESROOMSERVICEGLASSWARE,CHINAWAREANDFLATWARE清洗并擦亮送餐部的器皿。MAINTAINSMISEENPLACELEVELATWORKINGSTATIONANDPANTRYFORSMOOTHOPERATION要保持工作場地足夠的物品及存貨，以確保正常運營。REPLENISHESSUPPLYOFLINENANDOTHEROPERATINGEQUIPMENT補(bǔ)充所需的布件及其它設(shè)備。HANDLESPREPARATIONANDDISTRIBUTIONOFAMENITIESANDFRUITBASKET負(fù)責(zé)準(zhǔn)備、分發(fā)一次性用品及水果藍(lán)。OCCASIONALLYANSWERSTELEPHONEORGOESUPTOGUESTROOMTOTAKEORDERPERSONALLY偶爾要接聽電話或親自到客人房間記錄點菜。MAYBEASSIGNEDTOPERFORMDUTIESOFCOFFEEHOUSE,RESTAURANTORBANQUETWHENNEEDED如需要，協(xié)助西餐廳、中餐廳或宴會廳的工作。ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION確保所有家俱及設(shè)備處于良好的工作狀態(tài)。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持良好的儀容儀表。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)SUGGESTSFOODANDBEVERAGESTOBEWELLVERSEDWITHMENU,METHODOFPREPARATIONANDACCOMPANIMENTS要熟練掌握菜單、菜譜的制作方法及其它知識。HUMANRESPONSIBILITIES人事職責(zé)ATTENDSALLTRAININGSESSIONSASSCHEDULED根據(jù)安排參加所有的培訓(xùn)課程。RELATIONS工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以專業(yè)化及熱情服務(wù)的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任MAYBEASSIGNEDTOPREPAREDFRUITSBASKETSFORVIPANDLONGSTAYINGGUESTS如需要，協(xié)助貴賓房水果藍(lán)的準(zhǔn)備工作。MAYBEASSIGNEDTOACTASBUTLERFORVIPS如需要，協(xié)助貴賓房的服務(wù)工作。JOBDESCRIPTIONJOBTITLERESTAURANTMANAGERCHINESERESTRAURANT職務(wù)餐廳經(jīng)理中餐廳DEPARTMENTFPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負(fù)責(zé)員工的工作安排及工資成本，以確保足夠的人員，盡可能利用現(xiàn)有的勞動力。根據(jù)預(yù)測宴會預(yù)定及重要客人的人數(shù)來安排工作。如遇到緊急情況，要即時改動計劃，并與其它經(jīng)理協(xié)調(diào)。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售額、客人投訴、解決辦法及相關(guān)人員、設(shè)備的記錄。MAINTAINSESTABLISHEDPARSTOCKSFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨以確保正常運營。ESTABLISHESCONTROLPROCEDURESFORRECONCILIATIONOFCASHIERINGBEFOREANDAFTERSERVICE在服務(wù)前后，要收銀的工作程序與收銀員協(xié)調(diào)好工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)COMPLETESWEEKLYRESTAURANTINSPECTIONCHECKSOVERALLRESTAURANTAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTSASNECESSARY每周要檢查一次餐廳，包括餐廳的外觀、燈飾、家具及其它設(shè)備情況，如果需要，就填寫維修申請單。PARTICIPATESINPLANNINGOFMENUSCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，就飯店的規(guī)章制度對員工進(jìn)行培訓(xùn)。CONDUCTSINTERVIEWWITHPROSPECTIVEEMPLOYEES參加面試。ESTABLISHESEFFECTIVEEMPLOYEERELATIONSMAINTAINTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以專業(yè)化及熱情服務(wù)的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任MAYBEASSIGNEDTOPERFORMDUTIESOFBANQUETOROTHERFOODPLANSWORKASSIGNMENTSBASEDONROOMOCCUPANCYFORECAST,EVENTORDERSANDVIPLISTADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負(fù)責(zé)員工的工作安排及工資成本，以確保足夠的人員。盡可能利用現(xiàn)有的勞動力。根據(jù)預(yù)測、宴會預(yù)定及重要客人的人數(shù)來安排工作。如遇到緊急情況，要即時改動計劃，并與其它經(jīng)理協(xié)調(diào)。MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINAPPROPRIATELOGBOOKSFORREFERENCE做好銷售額，客人投訴、解決辦法及相關(guān)人員、設(shè)備的記錄。MAINTAINSESTABLISHEDPARSTOCKFOROPERATINGSUPPLIESTOENSURESMOOTHOPERATION要保持足夠的存貨，以確保正常運營。PERFORMSDUTIESCOMMONTOALLSUPERVISORANDOTHERDUTIESASMAYBEASSIGNED做好本職工作及上級布置的其它工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)ENSUREALLFIXTURESANDOPERATINGEQUIPMENTISINGOODWORKINGCONDITION確保所有的家俱和設(shè)備處于正常的工作狀態(tài)。RESPONSIBLEFORGENERALAPPEARANCEANDMAINTENANCEOFRESTAURANTWORKINGAREAS負(fù)責(zé)保持餐廳的干凈、整潔。ATTENDSALLFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF根據(jù)飯店的規(guī)章制度來培訓(xùn)員工，并盡快使員工熟悉飯店。RESPONSIBLEFORHOLDINGDAILYBRIEFINGSANDMONTHLYCOMMUNICATIONMEETINGSTODISCUSSVARIOUSASPECTSOFFOODSERVICEANDPREPARATIONWITHEMPLOYEES負(fù)責(zé)每天的晨會及每月的交流會議，討論服務(wù)及準(zhǔn)備工作等方面的問題。RELATIONS工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以專業(yè)化及熱情服務(wù)的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLERESTAURANTSUPERVISOR職務(wù)餐廳主管DEPARTMENTFCONDUCTSORIENTATIONOFALLNEWEMPLOYEESANDONGOINGTRAININGOFALLSTAFF盡快使新員工熟悉飯店，并對員工進(jìn)行培訓(xùn)有關(guān)飯店規(guī)章制度。ENSUREGROOMINGANDGENERALAPPEARANCEOFSTAFFCONFORMSTOHOTELSTANDARDS確保員工保持良好的儀容儀表。MAKESFREQUENTSUGGESTIONSTOMANAGEMENTINREFERENCETORESTAURANTGENERALOPERATIONANDFMAINTAINSTHEFRESHNESSOFFLORALARRANGEMENTSONTHEDININGTABLESANDBUFFETCOUNTERS負(fù)責(zé)餐廳鮮花的申請，要保持所有餐桌和自助餐臺鮮花的新鮮。INCHARGEOFMAILANDNEWSPAPER,PICKUPFORTHERESTAURANT負(fù)責(zé)寄發(fā)和收領(lǐng)餐廳所有的信件及報紙。PERFORMSLIGHTSECRETARIALDUTIESIETYPINGANDFILINGOFDOCUMENTSUPDATESMEMOSATTHESTAFFNOTICEBOARD負(fù)責(zé)一些簡單的文秘工作，如文件的打印和存檔，更換員工通知欄上的備忘錄。PERFORMSDUTIESCOMMONTOALLCAPTAINSANDWAITRESSESANDOTHERDUTIESASMAYBEASSIGNED負(fù)責(zé)領(lǐng)班及服務(wù)員的日常工作，并完成分配的其它工作。TECHNICALRESPONSIBILITIES技術(shù)職責(zé)GREETSGUESTSWHOAREENTERINGORLEAVINGTHERESTAURANTINTHEMOSTCOURTEOUSMANNER對飯店的來客要賓賓有禮。USHERSGUESTSTOSUITABLETABLESINFORMSGUESTSOFSMOKINGANDNONSMOKINGSECTION把客人領(lǐng)到合適的座位，并告訴客人無煙區(qū)及吸煙區(qū)的位置。PULLSCHAIRANDSEATGUESTSSTARTINGWITHLADIESFIRST按照女士優(yōu)先的原則來拉位、入座。ASKSGUESTSWHETHERTHEYWOULDLIKETOHAVEAPERITIFORDRINKS詢問客人是否需要開胃酒或飲料。PRESENTSMENUCARDSOPENTOGUESTSANDRECOMMENDSBUFFETDAILYSPECIALSATTENDSTOGUESTSINQUIRYANDREQUESTS遞給客人菜單并向客人推薦自助餐、當(dāng)天的特色菜，并關(guān)注客人的需求及要求。KEEPSCONTROLTHEFLOWOFBUSINESSINTHERESTAURANTDISTRIBUTESTHEGUESTSEVENLYTOEACHSTATIONTOAVOIDOVERLOADINGATONEPARTICULARSTATION要控制客流量，要很有順序的把客人領(lǐng)到餐桌上，以避免客人擁擠在一個地方。MAINTAINSCLEANLINESSOFTHEHOSTESSSTAND保持領(lǐng)位臺的干凈。MAINTAINSEXCELLENTGROOMINGSTANDARDSATALLTIMES保持極佳的儀容儀表。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)MAINTAINSGUESTSHISTORY記錄就餐客人的情況。ADDRESSESREGULARGUESTSBYNAME稱呼?？偷拿?。HUMANRESPONSIBILITIES人事職責(zé)ATTENDSALLTRAININGSESSIONSASSCHEDULED根據(jù)安排參加培訓(xùn)課程。RELATIONS工作關(guān)系ESTABLISHESEFFECTIVEEMPLOYEERELATIONSANDMAINTAINSTHEHIGHESTLEVELOFPROFESSIONALISM,ETHICANDATTITUDETOWARDSALLHOTELGUESTS,CLIENTS,HEADSOFDEPARTMENTANDEMPLOYEES建立良好的人事關(guān)系，在工作中樹立良好的工作形象，給飯店的客人、客戶、部門經(jīng)理和員工以專業(yè)化及熱情服務(wù)的美好印象。REPLACEMENTANDTEMPORARYMISSION替代和臨時責(zé)任JOBDESCRIPTIONJOBTITLERESTAURANTWAITER/WAITRESS職務(wù)餐廳服務(wù)員DIVISIONFSETSSTANDARDRECIPESFORALLBEVERAGES負(fù)責(zé)所有酒水的成本及標(biāo)準(zhǔn)配方。IMPLEMENTSANDENFORCESSAFETYREGULATIONSANDSANITATIONSTANDARDSSECURESALLSTORAGEAREASFORBEVERAGES加強(qiáng)安全、內(nèi)部規(guī)章制度及衛(wèi)生標(biāo)準(zhǔn)；保持酒水倉庫的安全。PERFORMSDUTIESCOMMONTOALLCAPTAINSORWAITERSANDOTHERDUTIESASMAYBEASSIGNED完成本職工作及上級布置的其它任務(wù)。ADMINISTRATIVERESPONSIBILITIES行政職責(zé)RESPONSIBLEFORSTAFFSCHEDULINGANDPAYROLLCOSTTOENSUREADEQUATECOVERAGEACCORDINGTOESTABLISHEDPRACTICESANDMAXIMIZESONLABORPOTENTIALADJUSTSCHEDULESTOMEETEMERGENCIES,COORDINATESWITHOTHERMANAGERSREGARDINGEMERGENCYSTAFFING負(fù)責(zé)員工的工作安排及工資成本，以確保有足夠的人員。要盡可能利用現(xiàn)有的勞動力。如遇到緊急情況，要改動計劃，并與其它經(jīng)理進(jìn)行協(xié)調(diào)。PARTICIPANTSINALLFCHECKSOVERALLBARAPPEARANCE,THEREPAIROFITSFIXTURES,FITTINGSANDOPERATINGEQUIPMENT,INITIATESMAINTENANCEREQUESTSASNECESSARY每周要檢查一次酒吧，從外觀到燈飾、家俱及其它設(shè)備情況，如果需要則填寫維修申請單。PRESENTSATTHEMONTHLYBEVERAGEPHYSICALINVENTORYANDMONITORSTHEACTIVITIES視察每月酒水庫存并監(jiān)督各種活動。COMMERCIALRESPONSIBILITIES商業(yè)職責(zé)MAINTAINSPROPERRECORDSOFSALES,GUESTCOMPLAINTS,SOLUTIONSANDALLCONCERNSPERTAININGTOPERSONNELOREQUIPMENTINA