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§ Ensure the delivery of brand promise andprovide exceptional guest service at all times. 確保遵循品牌承諾并始終提供優(yōu)異的對客服務(wù)。 § Provide excellent service to internalcustomers in other departments as appropriate. 在適當(dāng)?shù)臅r(shí)候?yàn)槠渌块T的內(nèi)部客人提供優(yōu)質(zhì)服務(wù)。 § Handle all guest and internal customercomplaints and inquiries in a courteous and efficient manner, following throughto make sure problems are resolved satisfactorily. 禮貌而高效地處理所有客人和內(nèi)部客人的投訴和詢問，確保問題得到圓滿解決。 § Maintain positive guest and colleagueinteractions with good working relationships. 與客人和同事保持基于良好工作關(guān)系的互動(dòng)接觸。 § Establish a rapport with guests maintaininggood customer relationships. 與客人建立并保持良好的客戶關(guān)系。 § Embrace all the Forbes and WHM standards of Niccolo HotelsGlobal expectations. 遵循所有福布斯標(biāo)準(zhǔn)和九龍倉酒店管理集團(tuán)對尼依格羅品牌的期待。 § Work closely with other Outlet Managers in asupportive and flexible manner, focusing on the overall success of the hoteland the satisfaction of hotel guests. 以支持和靈活的態(tài)度與其他員工緊密合作，著眼于整個(gè)酒店的成功和酒店客人的滿意度。 § Ensure that RB&Ecolleagues work in a supportive and flexiblemanner with other departments, in a spirit of “We work through Teams”. 以支持和靈活的態(tài)度和“團(tuán)隊(duì)協(xié)作”的精神與其他部門合作。 § Present menu to guest, answer guest inquiriesand offer food, beverage and service suggestion. 向客人呈送菜單，回答客人問詢并為客人提供關(guān)于食品、飲料及服務(wù)的建議。 § Make order according to the procedures set andserve guests food and drink. 根據(jù)所定的程序接受點(diǎn)菜并為客人服務(wù)食品及飲料。 § Fully conversant with all aspects of theInfrasys System. 完全了解電腦系統(tǒng)的各方面。 § Ensure all food and beverage items, equipmentand other facilities are maintained according to department operation manual. 根據(jù)部門營運(yùn)指南要求確保部門內(nèi)所有餐飲物品、設(shè)備和其他設(shè)施得到妥善保管和維護(hù) 。 § Record the guest order and provide productsand services, without undue delay. 記錄客人點(diǎn)菜并及時(shí)提供產(chǎn)品和服務(wù)，不得無故延誤。 § Familiar with restaurant menu and wine list. 熟悉并對餐廳菜單和酒單有相當(dāng)?shù)牧私狻?§ Upsell the drinks to increase revenue. 促銷飲品以提高營業(yè)收入。 § Report all difficulties and problems tocaptain, supervisor or assistant manager, having them follow through to makesure problems are resolved satisfactorily. 向餐廳領(lǐng)班、主管/副理報(bào)告所有困難及問題，以便解決和跟進(jìn)。 § Ensure par stock level of all items and guestsupplies according to hotel requirement. 保持所有酒水和客人供應(yīng)品的標(biāo)準(zhǔn)庫存量。 § Ensure well prepare before the meal accordingto requirement and operation need. 確保根據(jù)要求和運(yùn)作需要做好餐前準(zhǔn)備工作。 § Ensure that the outlet is kept clean andorganized, both at the front as well as the back of house. 清潔并重新擺設(shè)餐臺和餐桌。 § Prepare and serve the cocktail based on therequest. 根據(jù)要求準(zhǔn)備及服務(wù)雞尾酒。 § In the special promotion or activity, assistthe setup and decoration at restaurant. 在特別推廣或活動(dòng)期間，根據(jù)活動(dòng)主題協(xié)助餐廳的擺臺和裝飾。 § Ensure that all drinks are kept in a suitabletemperature. 確保所有飲品在適合溫度下的妥善儲存。 § Ensure that all cups are clean and light. 確保所有杯具的光亮、潔凈。 § Assist in the bar and keep accurate inventoryrecords. 協(xié)助對酒吧的盤點(diǎn)并保持準(zhǔn)確的盤存記錄。 § Replenish beverage for the bar. 提出補(bǔ)充酒吧飲品的申請。 § Exercise cashier function according torequirement. 按照要求執(zhí)行收銀員職能。 § Verify cash received ensuring only genuinemoney been collected. 核對收取的現(xiàn)金，確保所收現(xiàn)金都是真鈔。 § Verify all credit cards presented by guest before tovalidity of the card. 核對所有客人呈交信用卡，確保所有信用卡都在有效期內(nèi)。 § Strictly adhere to all policies and proceduresissued by the Finance with regard to cashiering and cash handling. 嚴(yán)格遵守財(cái)務(wù)部發(fā)出的關(guān)于收銀及現(xiàn)金處理的政策和程序。 § Support, demonstrate and reinforce the Niccolo Hotels Values and Culture Characteristics. 支持、證明并加強(qiáng)尼依格羅酒店價(jià)值觀和文化的特點(diǎn)。 § Understand and strictly adhere to Rules andRegulations established in the Colleague Handbook and the hotel's policiesconcerning fire, hygiene, health and safety. 理解并嚴(yán)格遵守員工手冊中的規(guī)章制度以及涉及到消防、衛(wèi)生、健康和安全的酒店政策。 § Ensure high standards of personal presentationand grooming. 確保高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表。 § Respond to changes in the Food and Beveragefunction as dictated by the industry, company and hotel. 根據(jù)行業(yè)、公司和酒店對于餐飲部職能要求的變化做出反應(yīng)。 § Exercise responsible behavior at all times andpositively representing the hotel and WHM. 在任何時(shí)間表現(xiàn)負(fù)責(zé)的行為，并以積極的形象代表酒店管理團(tuán)隊(duì)和九龍倉酒店管理集團(tuán)。 § Attend training sessions and meetings as andwhen required. 需要時(shí)參加培訓(xùn)課程和會(huì)議。 § Carry out any other reasonable duties andresponsibilities as assigned. 執(zhí)行分派的任何合理任務(wù)和額外職責(zé)。 酒店餐廳包含： 1.宴會(huì)和中餐廳 2.西餐廳 3.酒吧 4.悅廊 任職資格： 1.酒店管理相關(guān)專業(yè)優(yōu)先 2.坦誠正直并致力持續(xù)學(xué)習(xí) 3.自信和團(tuán)隊(duì)精神