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§ Quality: Ensure complete guest satisfaction as top priority at all times. Be responsible for the preparation of outlet. Ascertain guest satisfaction by approaching and inquiring with them during the operation. Enforce grooming policy to ensure that ambassadors report to work punctually in accordance with the roster.

質(zhì)量: 保證讓客人滿意, 負(fù)責(zé)餐廳營(yíng)業(yè)前的準(zhǔn)備工作, 接觸客人詢問(wèn)客人的滿意度, 堅(jiān)持著裝制度保證員工的勤務(wù)按時(shí)報(bào)告。

§ Heath and Safety: Understand fully all emergency evacuation procedures. Ensure a high standard of hygiene and cleanliness with regard to safety is maintained at all times. Ensure that all food operating equipment and linen is stored securely in the correct location.

健康和安全: 完全了解所有緊急程序, 堅(jiān)持高標(biāo)準(zhǔn)的衛(wèi)生和整潔, 保證所有的物品存放在安全和正確的地方。

§ Communication, Training and Development: Assist the Outlet manager with induction, training, coaching, counseling and development of associates. Be familiar with all current menus and beverage lists. Also to conduct daily training topic. Be completely conversant with all items and services available within the entire Hotel.

交談，訓(xùn)練和發(fā)展: 提醒經(jīng)理合作的歸納，訓(xùn)練，勸導(dǎo)和發(fā)展，進(jìn)行高檔位推銷，處理每天的訓(xùn)練，精通物品和服務(wù)能力在餐飲部。

§ Financial: Maintain a cost conscious attitude. Monitor changes to the volume of business and react accordingly. Monitor restaurant reservations and booking ensuring they are recorded and processed according to established outlet procedures.

財(cái)務(wù): 保持價(jià)錢意識(shí)的態(tài)度, 控制生意的影響和起伏,控制餐廳的預(yù)約確保是按適當(dāng)?shù)牟襟E進(jìn)。