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BASIC FUNCTION基本職責(zé) Responsible for providing courteous and efficient service of food and beverage 在餐飲部提供有效有禮貌的服務(wù) DUTIES AND RESPONSIBILITIES職責(zé)和任務(wù) 1. Reports to Captain for instructions about the menu. 向領(lǐng)班匯報(bào)有關(guān)菜單的指令。 2. Sets table according to established procedures. 根據(jù)所制定出的規(guī)則鋪臺(tái)。 3. Receives guest and assists in seating guest by pulling chair. 為客人領(lǐng)路并主動(dòng)拉開椅子讓客人入座。 4. Presents menu to guest, suggesting food and beverage and answers questions regarding the menu. Fills glasses with ice water while guests decide order. 為客人呈上菜單，推薦食品和酒水并根據(jù)菜單回答客人所提出的問題。 當(dāng)客人決定點(diǎn)菜時(shí)為客人的杯中注入冰水。 5. Writes order on check and places order with kitchen or bar. Procures items from each station or from central servicing counter. 寫好單子至相關(guān)部門點(diǎn)單。根據(jù)規(guī)則從服務(wù)臺(tái)或工作臺(tái)領(lǐng)取。 6. Serves order to guest with proper sequence and timing. Replenishes water and butter if needed and cleans ashtray or requests busboy to perform this duty. 以精確的工作步驟和時(shí)間為客人上菜。如需要，為客人添加水和黃油，并換上干凈的煙灰缸。或叫跑菜員完成以上任務(wù)。 1. Requests Outstation Cashier to close check, presents same to guest and accepts payment. 要求收銀員打賬單，呈給客人，看是否滿意。 2. Observes, anticipates and accommodates guest needs or requests. 觀察客人的要求和所需，并主動(dòng)參與幫助。 3. Removes soiled dishes or request busboy to do so, and deposits same in bus pan. 換掉用臟的盤子并叫跑菜員做。 4. Maintains side stand by wiping flatware and folding napkins, refills condiment containers and jam containers. 折口布，加調(diào)料和果醬。 5. Performs other duties as required by his supervisor or head of department 執(zhí)行上級(jí)及部門負(fù)責(zé)人要求的其他工作。 JOB SPECIFICATION工作要求 1. College level 大專水平 2.Height: Female, at least 165cm； Male, at least 178cm 女性165cm以上，男性178cm以上 3. Verbal facility 口頭表達(dá)能力強(qiáng) 4. Personable and neat 儀表端莊，干凈整潔