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崗位職責/職位描述

1. To execute all mise-en-place duties and responsibilities as directed, on time, according to the predetermined standards.
按照部門要求及既定標準，按時完成各項開吧前的準備工作。
2. To engage in beverage preparation and service delivery as per the predetermined standards and sequence.
嚴格按照酒店標準與服務流程，負責各類酒水的制作、準備及對客服務工作。
3. To have thorough knowledge of the drinks list and wine list and to be able to respond to guest inquiries.
全面熟悉酒水單及葡萄酒單，具備專業的酒水知識，能夠準確、專業地回應客人的問詢。
4. To ensure that guests expectations are met or exceeded by providing an efficient, friendly and attentive service.
始終提供高效、友好且細致的服務，確保滿足并力爭超越客人的期望。
5. To liaise with stewarding and housekeeping in operational matters to ensure the operation runs smoothly.
在營運過程中，主動與管事部及客房部保持良好溝通與協作，確保大堂吧日常運作順暢。
6. To maximize revenue in the outlet by implementing up selling procedures.
積極執行酒水促銷計劃，主動進行二次推銷或建議性銷售，以提升廳面營業收入。
7. To maintain beverage par stocks and place orders accordingly.
合理管理吧臺酒水庫存，根據銷售情況及時申領補充，確保標準庫存量。
8. To help maintain the outlet in top physical condition by reporting any engineering or housekeeping defects to supervisors.
密切關注廳面設施設備的運行狀況，發現工程或衛生問題及時向上級報告，協助保持廳面的運營狀態。
9. To help maintain standards of cleanliness by carrying out front and back of house cleaning duties as directed.
按照分配的區域和標準，完成前后場區域的清潔任務，確保符合酒店衛生標準。
10. To handle customer complaints if possible, or report them to manager.
主動處理客人投訴，盡力在職責范圍內解決問題；如遇特殊情況，需及時上報經理。
11. To strictly adhere to all hotel policies, operating procedures, and regulations set forth in the Staff Handbook.
嚴格遵守酒店各項政策、操作流程及員工手冊中的規定。