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1. Follow all
policies and procedures.
服從酒店的一切政策和程序。
2. Comply with
the “clean as you go” policy.
遵守“隨時保持清潔”的政策。
3. Report on
working on scheduled days at the scheduled time.
完成預定時間預定日期的工作報告。
4. Report on
working on scheduled days at the scheduled time.
按照所有的儀容儀表標準穿著制服報道。
5. Work as a
TEAM. 作為一個團隊工作。
6. Follow all
safety policies to ensure a safe working area.
服從一切安全政策從而保證一個安全的工作環境。
7. Check out
with your supervisor before leaving your station or the floor for any reason.
因任何原因需離開崗位或樓層，要在與主管確認并說明原因之后方可離開。
8. To register
guests’ payments at assigned food and beverage outlet.
準確記錄客人用餐的食品和飲品。
9. Handle cash
float and control of cash takings. 處理現金程序和控制現金收入。
10. Enter
restaurant chits upon receipt of captain order from the system.
及時根據菜單將內容輸入電腦。
11. Post through
order system. 輸入點單系統。
12. Prepare bill
for settlement upon guest departure. 在客人離開前準備好賬單。
13. Ensure all
checks signed by room guests are charged to their respective folio promptly.
保證所有住店客人的賬單都有簽名并確認相應的房號。
14. Handle
entertainment check. 正確處理款待申請的賬單。
15. Handle
officer check. 正確處理高級員工的賬單。
16. Prepare
restaurant sales analyses for B&F costing.提供餐廳銷售的相關成本。
17. Handle tips
receipt record.處理小費收取的記錄。
18. Prepare
Cashier Report and reconciliation. 準備收銀員報表。
19. Prepare
remittance envelope and put it in drop safe.
將營業款裝入收銀員報告信封，并投入繳款箱。
20. Pass all
guest checks, credit cards vouchers, captain orders and report to Income
Auditor.
把所有賬單、信用卡聯、點菜單和報表一起交給收入審計員。
21. Keep the
cash float in safe deposit provided.
將備用金放入規定的保險箱。
22. To cover the
responsibilities of other B&F cashiers during their leave or unexpected
absence. 要隨時準備在其他收銀員不在或突發事件時做頂替。
23. Operations營運：
1)
Follow the Hostess opening and closing
checklist thoroughly.
完全遵從領位的開餐和收餐檢查表。
2)
Maintain guest flow charts to track number of
guests to each station and in order to track volume per hour.保證按照流程圖和客人追蹤數字來分配每個區域的客人人數以追蹤每小時客人容量。
3)
Ensure that the front of the lobby lounge is
always spotless.
確保大堂吧的前面總是無臟污的。
4)
Check on every table to ensure that it is
clean, spotless, and fully set up and that all silverware and glassware is
spotless before any guests are seated at the table. In addition, check to ensure that all chairs
are free of crumbs and that the carpet is spotless.
檢查每張桌子確保它們是干凈的、無臟污的而且完全擺好臺，并且在客人入座之前所有的銀器和玻璃杯是無臟污的。除此之外，檢查確保所有的椅子上沒有面包屑，地毯是無臟污的。
24. Human Resources人力資源：
1)
Check on guests to get feedback on the quality
of their meals, service, etc. Immediately share any problems that arise
immediately—inform the Supervisor and Manager immediately but try to take care
of the problem at once.
檢查客人對用餐質量、服務等的反饋。立刻分享出現的任何問題，馬上告知主管和經理，但是先試著馬上處理問題。
2)
Pitch in and help in service whenever the need
arises.
每當哪里需要幫助時，馬上加入并且幫忙。
3)
Have an excellent knowledge about the city,
directions, methods of transportation, etc. to be able to converse with
customers, give helpful suggestions, etc.
為了能夠和客人交流并且給予有幫助的提議等，要對城市、方向、運輸方法等有很好的了解。
4)
Have an excellent knowledge of wines and
different items on the menu to be able to help guests, answer questions and
give other suggestions.
為了能夠和客人交流并且給予有幫助的提議等，要熟知菜單、酒水以及其他產品知識。
5)
Be thorough in knowledge of the hotel, services
offered, operating hours of all food and beverage outlets, etc.
對酒店所提供的服務，所有餐飲部各餐廳的營業時間等服務知識要非常了解。
6)
Communicate all necessary information to the
incoming Hostess and Supervisor and record all messages in the hostess
communication log.
與領位和主管保持必要信息的溝通，把信息記錄在領位信息冊上。
7)
Work with the cashier and relieve cashiers on
break if required.
和收銀員配合工作，在必要時可與收銀員換班。
8)
Work-related injuries that occur in the course
of work should be reported immediately to the manager
& Human Resources Department& Loss Prevention Department.
產生工傷的第一時間需上報給值班經理、人力資源部及防損部。
9)
Guarantee my due diligence in work. If I fail
to finish the work on time due to personal negativity, intentional delay, and
other factors, and reduce work efficiency, the overtime work generated shall be
regarded as invalid.
保證本人在工作中盡職盡責，如因個人消極、故意拖延等因素而不能按時完成工作、降低工作效率，所產生的加班應視為無效。