About The Role

Follow all Marriott policies and procedures. 按照万豪集团政策及程序工作。 2. Comply with the "clean as you go" policy. 贯彻随时清洁政策。 3. Report to work on time and in proper uniform. 正确着装，准时报到。 4. Report to work complying with all appearance standards. 良好的仪容仪表报到。 5. Be aware of work schedule. 掌握排班表。 6. Follow associate meal schedule. 掌握员工用餐时间表。 7. Work as a TEAM and be a example for Waiter, Waitresses and Trainees. 团队工作，为员工，实习生做榜样。 8. Follow safety procedures and policies to ensure a safe working environment. 按照安全生产政策工作，确保工作环境的安全性。 9. Honora all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure guest satisfaction. 愿意承担额外分配的工作。 10. Check out with immediate supervisor before leaving the work area. 离开工作区域前向主管汇报。 11. Help to supervise Waiter, Waitresses and Trainees on the floor. 管理服务员及实习生。 12. Make sure Basic of the day is known by all Service associate. 确保传达给所有员工当日的工作职责。 13. Support Outlet Manager and Supervisor of keeping correct paperwork such as pre shift meeting form, Taste panel, 15 minutes sheet etc. 协部门经理及主管保存部门相关资料，例如，开会记录，例会培训记录等。 SPECIAL JOB DUTIES工作任务： 1. Check station assigned, prior to opening, for cleanliness of tables and chairs, proper setup of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware. 工作开始前检查区域分配，座椅是否干净，盐/胡椒瓶的摆放，糖缸，烟灰缸，花瓶，烛台及餐具是否干净。 2. Have necessary equipment to work with: tray, pen, bus towel, corkscrew, etc. 准备好工作工具：托盘，笔，抹布，酒刀等。 3. Do all necessary opening and closing side work, as per side work schedule. 根据工作表做好部门开始和结束的运营工作。 4. Be aware of daily specials, soups, drinks and "86" items. 了解每日特色，例汤，特饮以及沽清物品。 5. Be knowledgeable of all menu items, their garnish, contents and preparation methods. Be prepared to answer any guest questions about the menu in a direct, concise way. Know the use records. 掌握食品知识，比如点缀品，成分，制作方法。准备好回答客人所提出的关于菜单上的问题。 6. Be able to handle station assigned to you. Remain on your station, unless serving a guest. 完成分配区域的工作，除非服务客人否则用餐期间不离开自己的指定服务区域。 7. Be able to operate the point of sale equipment. No voids without supervisor's written approval. 掌握电脑系统的使用，无主管级别以上员工签字不能私自删除输入项目。 8. Follow procedures and policies for self-cashiering, to include responsibility for explaining over/short discrepancies, where applicable. 根据政策及程序处理收银工作，并对超出及短缺的收入做解释。 9. Follow procedures to take guest's order; write legibly on check, order and pick up food as applicable. 根据程序为客人点单，输入点单物品，领取点单物品。 10. Know proper beverage, liquor and wine service. 了解饮品，葡萄酒及力娇酒的服务。 11. Be sure that tables are properly bussed throughout the shift. By dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. 确保用餐后桌子的清洁，及时清理脏盘子及不锈钢餐具，除糖缸，必须的不锈钢餐具及杯子以外。 12. When the guest leaves the restaurant, bus all tables with attention to the following areas. 当客人离开餐厅时，收拾所有餐桌，并注意以下几点： a. Table top dry and non-sticky. (If tablecloth, a clean cloth replaced on table). 桌布干燥无污渍（用干净桌布替换脏桌布）。 b. Sanitation of floor area, cushions and table top. Wipe areas thoroughly. Pick up litter. 地板，靠垫，桌子的清洁，擦拭区域拾起地上的赃物。 c. Table accompaniments reset according to dining room procedure. 根据操作程序补充摆台物品。 d. Maintain two clean side towels at all times. One should be damp for cleaning table tops and a dry side towel for wiping chairs. 保证有两块干净的擦布，一块擦拭桌子，另外一块干擦布擦拭椅子。 13. Proper bussing procedures 收拾餐桌的正确程序: a. Full tray must not exceed height of 10 oz. glass. 托盘上不能承托超过10公分高度的杯子。 b. Glassware will not be stacked in glassware. 玻璃器皿不能叠加摆放。 c. All silverware will be placed on tray, not on dishes or on one side dish. 所有的不锈钢餐具应该方在托盘中而不是盘子或者边台上。 d. All condiments are returned to their proper place in side stands. 所有的摆台用品需整齐的摆放在边台上备用。 e. Tray must be well balanced. 使用托盘时应保持平稳。 f. Always stop when someone crosses your path. Be alert to everyone in your path. 走路时遇到前方来人应停止礼让，随时注意。 14. Special attention should be made to finer points of service, i.e., water glasses filled, checking back just after serving entree, keeping proper posture and being personable, but limiting conversation. 时刻关注客人需要，例如:添水，服务后注意身后情况，保持正确的仪态。 15. Requests for days off must be made in writing, no less than three (3) days prior to posting day of new schedule. This carries no guarantee. 在新排班表贴出前三天申请请假。 16. Chewing gum is not permitted while on duty. 在工作当中不能吃口香糖。 17. Perform other duties, as management requests to service our guests. 完成管理层交代的额外任务。 18. Attend all meetings. 参加所有的会议。 19. Follow waiter/waitress training manual. 参加培训。

This is an external listing. JobSpring does not represent or verify the employer. Report this listing

西餐厅领班

About The Role