RINCIPAL RESPONSIBILITIES 主要職責 ? Follow all Langham policies and procedures. 遵守所有朗廷酒店的規章制度和程序。 Comply with the “clean as you go” policy. 完成“所到之處無臟物”的原則。 Report to work on scheduled days at the scheduled time. 按照工作時間表按時上班。 Report to work in uniform following all appearance standards. 上班時遵守儀容儀表和制服制度。 Work as a team. 工作中保持團隊精神。 Follow all safety policies to ensure a safe work area. 遵守所有安全制度，塑造一個安全的工作環境。 Honour all reasonable work-related requests mad by a manager or supervisor, which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel. 尊重所有的來自經理和主管的合理工作相關請求，即使超出你的工作范圍，也要為整個酒店服務，使客人滿意。 Check out with your supervisor before leaving your station or the floor for any reason. 因為任何理由需要離開你的工作崗位之前先匯報你的主管。 ? ? Specific Duties 具體工作任務 ? Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware. 檢查你的工作區域，清潔桌子椅子，準備好鹽，胡椒，糖，煙灰缸，花瓶，餐具和杯子。 Do all necessary opening and closing side ?work according to the side work schedule. 做好所有必要的開檔和關檔的工作記錄表。 Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc. 準備好所有必要的工具：托盤，筆，紙巾，酒刀。等等。 Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records. 熟悉菜單上的各項菜以及它們的配菜，內容和調制品。準確地回答客人提出關于菜單上的任何問題。 Operate the Point of Sale terminal correctly and follow all Langham check-closing procedures. 正確運行銷售終端的要點并且遵守所有朗廷的開，收檔程序。 Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order. 當接受客人點單時，用積極的親切的銷售技巧向客人推薦特色菜和飲料。 Develop a good knowledge of beverages, liquors, and wine service. 增進飲料，酒品類的知識，熟悉葡萄酒的服務流程。 Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, ?but limiting conversation. 根據服務程序的標準跑菜和上菜。在整個用餐過程中適當擺放餐桌。上甜品時，所有調味品，臟盤子和餐具必須換干凈的，除了糖和適當的餐具還飲料杯不能為空。特別注意服務的要點，比如，放回煙缸，上茶，上完主菜后再檢查，保持適當的儀態，不要閑談。 Bus, clean and reset the table according to standard procedures. 根據服務流程的標準清潔并重新擺臺。 Chewing gum or smoking is not allowed while on duty. 上班時間不能吃口香糖和抽煙。 Attend all meetings or training seminars as required. 參加所有必要的會議和培訓討論。 All details regulatory framework refer to colleague Handbook. 所有規章制度請參照員工手冊。 Be aware of accident prevention and help ?enforce safe working conditions. Zero accidents are our goal. 了解事故預防并加強工作安全，目標是零事故 Perform any duties assigned by the Management deemed necessary. 執行任何管理層委托的工作。 ? ? REQUIREMENTS 職位要求 ? Education 教育學歷 Minimum Vocational School 至少畢業于專業學校。 ? Experience 經驗 Minimum 1 year restaurant operations experience. 至少有一年餐廳工作經驗。 ? Job Skill / Knowledge 工作技能 / 知識 Demonstrated strong hospitality and communication skills. 有較好的服務精神和溝通技巧。 Demonstrated strong work ethic. 有較強的工作敬業精神。 Demonstrated great hospitality skills and sensitivity to guest needs. 良好的服務待客技巧預知客人的需求。 ? Computer Knowledge 電腦知識 Knowledge of MS office software 能夠使用日常的辦公室軟件 ? Language Proficiency 語言能力 Demonstrated ?good communication skills in English and ? ? ?Mandarin. 具備良好的英語和普通話表達能力。

SCOPE 范圍 The supervisor’s main function is to promote and ensure guest satisfaction, achieved through self-ability to develop and maintain a strong team environment, placing emphasis on colleague satisfaction and delivery of prompt, courteous service. The supervisor is accountable for sales and profit in self-area. 主管的主要職能是提升和確保客戶滿意度，通過自身能力來建立和維護一個強大的團隊，重視提升同事的滿意度，提供積極，禮貌的服務。同時，主管須負責自己管理區域內的銷售和利潤。 ? PRINCIPAL RESPONSIBILITIES 主要職責 ? Operations營運 ·Be responsible for daily operation of the restaurant to ensure smooth operation of the restaurant. 負責餐廳日常的營運，保證餐廳營運順暢。 ·Open and close daily operation according to the superior’s arrangement. 遵照上級的安排表來開始和結束一天的營運。 ·Initiate aggressive guest interaction through seeking and soliciting feedback from guests. 與客人進行積極的互動和交流，征求客人的反饋以提高服務質量。 ·Train, maintain and enforce all Langham service standards. 培訓、維持和執行所有朗廷酒店的服務標準。 ·Enforce the Langham standardized drink recipe and presentation guidelines to ensure consistent quality beverage to guests in accordance with the Langham Bar Guide. 執行朗廷酒店規范的飲料配方，以確保給客人提供的飲料具有一貫的品質。 ·Ensure that food and beverages are provided with quality assurance. 確保所提供的食品和飲料有質量保證。 ·Properly execute revenue and check control procedures on shift. 嚴格執行收入和賬單的操作程序。 ·Handle daily colleague relationships (e.g., shift adjustment). 處理日常同事的協作關系（例如，班次調整）。 ·Maintain a safe & sanitary work environment for all colleagues & guests. 為所有的同事和客人，建立一個安全及衛生的工作環境。 ·Provide as much help as possible for restaurant operation (e.g., schedules, floor arrangement, reservations). 為餐廳營運提供盡可能的幫助（例如，工作時間表，樓層安排，預定）。 ·Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise. 找到解決問題的方法，如電話服務，臨時預定，或其他每天可能發生的問題。 ·Be on the floor during the shift and assist servers or hostess to ensure guests are satisfied. 在餐廳營運時，確保在各自的崗位上，協助服務員或迎賓，使客人滿意。 ·Ensure all work is done on a daily basis. 確保完成每天的工作。 ·Maintain proper colleague uniform standards. 保持同事制服的標準。 ·Establish an effective engineering maintenance and maintenance procedure through work assignment and surprise inspection. 通過工作分配和突擊檢查，建立起一個有效的工程維護及保養程序。 ·Understand and guide the principle of authorization to ensure guest satisfaction. 理解和指導授權原則，以確保客人的滿意度。 ·Actively support the Quality Improvement Process. 要積極支持質量改進程序。 ·Assist in working toward positive financial results. 協助工作得到積極的財政結果。 ·Assist in maintaining a highly motivated and well-trained team. 協助培訓一個高度的熱情和訓練有素的團隊。 ·Exercise station rotation to ensure stations are distributed fairly. 運用崗位的輪換制，來確保工作安排的合理性。 ·Set a good example for colleagues and motivate colleagues to work enthusiastically. 以身作則，為同事樹立良好的榜樣，激勵同事的工作熱情。