Question

急需酒店工作人员岗位职责！

姐姐刚开的酒店，急需各个工作岗位的岗位职责,包括前台接待、总机、客房人员、保安等各项工作的职责！请看到的认真回答，会追加分数的！谢谢！

Answer 1

　　WAITER / WAITRESS
　　服务员
　　Job Description
　　工作描述
　　PLACE OF WORK: Restaurant
　　工作地点 餐厅
　　JOB OVERVIEW: Welcome friendly the customers, Take food and beverage orders, retrieve and serve alcoholic, non-alcoholic beverages and food orders to guest tables according to restaurant specifications, courteously and efficiently. Collect payments. Also assists in the maintenance of the restaurant area and equipment.
　　工作概述 按照餐厅规定受理食品饮料的点单，并有礼貌高效率的为客人服务食品和饮料，为客人结账，并协助维护餐厅区域和各种设备。
　　REPORTS TO: Restaurant Manager and/or supervisor.
　　报告对象： 餐厅经理和/或主管
　　KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Kitchen/Stewarding Staff, Cashiers,
　　主要工作关系 内部：餐厅员工，酒吧员工，厨房员工，管事部员工，财务人员。
　　External: Restaurant guest and other staff of the building.
　　外部：餐厅客人和大厦其他工作人员。
　　STANDARD
　　SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills
　　工作标准说明： and/or ability. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
　　对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需要发挥自己的能力或才干，才能熟练胜任每个工作。
　　Qualifications: Essential: 1) Minimum 16 years of age.
　　所需资格 必备的： 年满16岁。
　　2) Food handling certificate
　　食品人员从业资格证明（健康证）
　　3) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding
　　可以用英语同客人，管理层，以及同事交流。
　　4). Ability to provide legible communication.
　　清晰的沟通能力
　　5) Ability to compute basic mathematical calculations.
　　基本的计算能力

　　Desirable: 1).High school graduate, some college,
　　理想的： 高中毕业。
　　2).Certification of previous training in liquor, wine and food service.
　　曾受过烈酒，葡萄酒，食品等的服务培训。

　　3).Any previous culinary training.
　　曾受过任何与餐饮有关的培训。
　　4).Computer training
　　曾受过电脑培训。

　　Skills: Essential: 1) Ability to understand guests’ service needs.
　　工作技能： 必备的： 了解客人的需求
　　2) Ability to be well organised, maintain concentration and think clearly when providing service to 30 guests within any given period of time.
　　在任何开餐时间段能够同时为30位客人提供服务，并能保持全神贯注，思路清晰，组织有序。
　　3) Ability to focus attention on main details (i.e. guest’s needs, table’s set-up, cleaning, order taking, hospitality customers, food service)
　　关注细节(比如：顾客的需求、餐桌的摆设、清洁、受理点单、服务顾客、食品的服务)
　　4) Ability to suggestively sell restaurant menu items, beverages
　　向客人推荐餐厅菜单上的菜品，酒水。
　　5) Ability to maintain good co-ordination while serving orders quickly.
　　在服务过程中和同事保持良好的协调合作。
　　6) Ability to exert physical effort in transporting food and beverage to guests.
　　能够将食品，酒水安全的运送给客人。
　　7) Ability to perform job functions with minimal supervision.
　　在无人监督的情况下能够完成工作职能。
　　8) Ability to work cohesively with co-workers as part of a team.
　　能够作为团队的一部分与同事精诚团结。
　　Desirable: 1) Prior guest relations training.
　　理想的： 1）曾受过客户关系培训。
　　ESSENTIAL JOB FUNCTIONS:
　　基本工作职责：
　　1) Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
　　熟知餐厅的桌子/椅子/服务台的数量，餐位，运营时间，正确的餐桌摆台，着装要求。
　　2) Maintain complete knowledge of all beverage selections, correct glassware and garnishes in the restaurant.
　　熟知餐厅的酒水及相应的杯子和装饰物。
　　3) Maintain knowledge of the particular characteristics and description of house wine.
　　熟知店酒的介绍。

　　4) Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards, taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
　　熟知菜单上每一项的价格，制作方式，所需时间，主要原材料和质量标准，口味，外观，质地，服务时的温度，份量大小以及服务方式。
　　5) Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as
　　熟知餐厅设备的使用及保养，只在需要时才使用设备。
　　6) Maintain complete knowledge and comply with all restaurant’s policies/ service procedures
　　熟知并遵守餐厅的规章制度/服务流程。
　　7) Complete opening side duties as assigned:
　　完成开餐前的准备工作，包括：
　　a) Check quality and amount of all restaurant stock and supplies using checklist.
　　检查餐厅库存的数量和质量。
　　b) Fold napkins.
　　折餐巾
　　c) Requisition all necessary supplies and transport from storeroom to restaurant.
　　从库房领取餐厅必需物品。
　　d) Set tables according to service standards.
　　按照服务标准摆台。
　　e) Set up all condiments (ketchup, Tabasco, syrups, juices) and beverages according to service standards.
　　按照服务标准准备好开餐所需调味品（蕃茄酱，辣椒酱，糖水，果汁等）和饮料。
　　f) Ensure a sufficient supply of all glassware and chinaware for service.
　　保证开餐时有足够的杯子和瓷器。
　　g) Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
　　检查所分配的区域的卫生，状况。有任何不足之处及时解决。
　　h) Set up side station with supplies and equipment.
　　准备好服务台所需用品及设备。
　　8) Take guests’ food and beverage orders, utilising suggestive selling techniques.
　　受理客人点单，并运用促销方法。
　　9) Record order of guest following restaurant’s service procedures.
　　按照服务流程记录客人的点单。
　　10) Input order into system and ensure transmission of food orders is verified by kitchen.
　　将客人的点单输入系统，并得到厨房证实。
　　11) Legibly document orders when system is down and distribute food orders to kitchen.
　　当系统不能使用时，提供清晰的手写单并送到厨房。
　　12) Retrieve all alcoholic beverage items from bar and serve to guest in accordance with standards.
　　按照服务标准把酒水从酒吧服务给客人，
　　15) Open and serve wine bottles in accordance with standards.
　　按照服务标准服务整瓶葡萄酒。
　　16) Make all varieties of coffee in accordance with standards.
　　按照服务标准制作各种咖啡。
　　17) Serve all food courses and non-alcoholic beverage items to the guest in accordance with
　　standards.
　　按照服务标准服务食品和饮料。
　　18) Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
　　预知客人需求，迅速做出回应并让客人感觉到，即使是在忙时。
　　19) Maintain positive guest relations at all times.
　　在任何时间都保持和客人良好的关系。
　　20) Handle guest complaints and ensuring guest satisfaction.
　　受理客人投诉保证客人满意。
　　21) Monitor and maintain cleanliness, sanitation and organisation of assigned station and service areas.
　　关注并保持所分配区域的卫生和物品组织情况。
　　22) Remove soiled wares from tables as assigned and transport to dishwashing area.
　　清理脏的餐具并送到洗碗区域。
　　23) Present guest checks and process payments through the Cashier.
　　为客人呈上账单并通过收银员结账。
　　24) Adhere to payment, cash handling and credit policies/procedures.
　　遵守结账，处理现金制度/流程。
　　25) Clean and reset tables immediately after guest depart.
　　客人离店过后马上清理并重新摆好餐桌。
　　26) Collect and report tips at the end of the assigned shift.
　　当班结束时报告小费情况。
　　27) Complete closing side duties:
　　完成关餐的职责：
　　a) Properly store all reusable goods.
　　正确的存放可以继续使用的物品。
　　b) Clean all equipment as assigned in the side duties.
　　清洁所有的设备
　　c) Restock items for next service.
　　为下个班次准备好所需物品。
　　d) Remove all dirty linen.
　　将所有脏的布草送洗。
　　e) Reset tables for next meal period.
　　重新摆好所有桌子为下个班次做好准备。
　　28) Always welcome the customers when they enter and when they exit the restaurant. when the customer enter, “welcome”, when the customer exit, “have a nice day”(in Chinese)
　　客人进入餐厅和离开餐厅时都要和客人打招呼。客人进入餐厅时说：欢迎光临。客人离开时说：谢谢光临，再见！
　　NOTE:
　　注意：
　　A review of this description has excluded the marginal functions of the position that are
　　incidental to the performance of fundamental job duties. All duties and requirements are
　　essential job functions.
　　此工作描述未包含此职位所必需的基础的附带职能，所有职责和要求均为必需具备的职能。
　　This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by the management.
　　此工作描述中所列并非全部该职位职责，管理层有权要求员工从事其他相关工作。

Answer 2

我还未成年,你要伐