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Suggests food and beverages ~ to be well versed with the menu, method of preparation and accompaniments. 要熟知菜單、食品配方及其它方面的知識(shí)，以便向客人推薦各種食品及飲料。 Cleans and polishes Glassware,Chinaware, hollowware and flatware. 清潔并擦亮所有器皿。 Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation. 保持工作場(chǎng)地及餐具室內(nèi)物品的齊全、干凈、整潔。 Replenishes supply of linen and other Operating equipment. 添加所需的布品及操作設(shè)備。 Obtains requested items from the storeroom. 從倉(cāng)庫(kù)內(nèi)領(lǐng)取物品。 Keeps general appearance and maintenance of Restaurant working areas. 保持餐廳工作場(chǎng)地的干凈、完好、整潔。 Follows correct sequence of service outlined in the Standard Operating Manual. 根據(jù)標(biāo)準(zhǔn)的手冊(cè)來(lái)完成服務(wù)工作。 Sets up tables in accordance with Restaurant policy. 根據(jù)餐廳的規(guī)定來(lái)擺放餐桌。 Cleans and removes dishes from the table after service is completed. 結(jié)束服務(wù)后，要清理所有的飯菜，并清潔桌面。 Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area. 把餐廳內(nèi)用過(guò)的飯菜送往廚房?jī)?nèi)管事工的工作場(chǎng)地。 Cleans all spillage during mealtime and at closing. 用餐期間及結(jié)束用餐時(shí)清理所有的臟物。 Maintains excellent grooming standard at all times. 始終保持良好的儀容儀表。 Attends all training sessions as scheduled. 按照安排參加所有的培訓(xùn)課程。 Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees. 建立良好的人事關(guān)系，在工作中樹(shù)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。