awarded餐饮业专业英语

2021年1月20日发(作者：outbreak)

餐饮业专业英语

Manager
餐厅经理

Job Description
工作描述

PLACE OF WORK: RESTAURANT
工作地点

餐厅

JOB OVERVIEW: Responsible for the management of all aspects of the restaurant functions,
工作概述：
in accordance with restaurant standards. Directs implements and maintains a service
and management philosophy which serves as a guide to respective staff.

有责任按照餐厅标准向管理层报告餐厅所有事宜，指导实施并保持管


理层的经营理念。

REPORTS TO: Management
报告对象：

管理层

KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Stewarding/Kitchen Staff
主要工作关系：
/Catering/Storeroom.

内部：

餐厅、酒吧、保洁、厨房、外卖库房等各部门员工。

External: Restaurant guests, other staff of the building and suppliers.

外部：

餐厅客人，大厦其他工作人员及供应商。

STANDARD
SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills
工作标准说明：
and/or
abilities
to
perform
this
job
successfully,
the
incumbent
will
possess
the
abilities or aptitudes to perform each duty proficiently.

对此职位所有要求仅 代表基础的知识，技巧，和
/
或能力，要成功完成此项工作，需要发挥自己的能力或
才 干，才能熟练胜任每个工作。


Qualifications: Essential: 1) High school graduate, some college.

从业资格
:
必备的
:
高中毕业。

2) Minimum 18 years of age.

年满
18
岁。

3) 2 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a Hotel
of similar standing.

两年餐厅经理助理或主管工作经验，最好是在酒店。

4) Food handling certificate.

食品人员从业资格证明（健康证）。

5)
Knowledge
of
various
food
service
styles
(i.e.
French
service,
Russian
service,
butler
style
service).

具备各种餐饮服务知识。如法餐、意餐、管家服务等。

6) Ability to satisfactorily communicate in English with guests, management and co-workers
to their understanding.

能够流利的用英语和客人、管理层和同事交流。

7) Ability to provide legible communication.



能够提供清晰的交流。

8) Ability to compute basic mathematical calculations.

能够进行基本的计算。

9) Familiarity with food and beverage cost controls.

熟悉食品和饮料的成本控制。

Desirable: 1) College degree.

理想的：

大学毕业。

2) Previous experience in cashiering/order taking and food service.

曾受过财务、食品点单及服务等的培训。

3) Certification of previous training in liquor, wine and food service.

曾受过烈酒、葡萄酒和食品服务等的培训。

4) Any previous culinary training.

曾受过任何餐饮方面的培训。

5) Computer training.

曾受过电脑培训。


Skills: Essential: 1) Ability to enforce restaurant standards, policies and

工作技能：

必备的：
procedures with restaurant staff.

与员工实施餐厅的标准、规章制度和流程。

2) Ability to prioritise and organise work assignments; delegate work.

能够有组织有顺序的完成分配的工作。

3) Ability to direct performance of restaurant staff and follow up with corrections where
needed.

能够指导餐厅员工正确的完成工作。

4) Ability to motivate restaurant staff and maintain a cohesive team.

能够激励餐厅员工并团结大家，使团队具有凝聚力。

5) Ability to ascertain restaurant training needs and provide such training.

能够发现餐厅员工需要何种培训并提供此类培训。

6) Ability to be a clear thinker, analyse and resolve problems exercising good judgement.

思路清晰，具备良好的判断能力，分析问题解决问题。

7) Ability to focus attention on details

关注细节。

8) Ability to suggestively sell menu items, beverages and wines.

有建议的向客人推荐餐厅菜单上的菜品，酒水

9) Ability to exert physical effort in transporting equipment and wares.

能够将食品，酒水安全的运送给客人

10) Ability to ensure security and confidentiality of guest and company information.

能够确保公司和客人的安全以及机密。

11) Ability to work without direct supervision.

在无人监督的情况下能够独立完成工作职责。


Desirable: 1) Previous guest relations training.

理想的：
1
）曾受过客户关系培训。




ESSENTIAL JOB FUNCTIONS
基本工作职责：

1) Maintain complete knowledge of:

保持以下各项的全面知识：

a) All liquor brands, beers and non-alcoholic selections available in the restaurant.

餐厅所有烈酒、啤酒及无酒精饮料的品牌。

b) The particular characteristics and description of all of the wines on the wine list.

所有葡萄酒的品牌、产地、特征等。

c) Designated glassware and garnishes for drinks.

各种饮料所用的杯子和装饰物。

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes,
presentation and prices.

菜单所有项目的烹调方式
/
时长、原材料、 酱汁、分量大小、装饰物、外观、价格。

e) Daily menu specials.

每日特色。

f) Dining
room
layout,
table/seat/station
numbers, proper table set-ups, room
capacity, hours
of operation, price range and dress code.

餐厅摆设、桌子
/
椅子
/
服务台的数量、正确的餐桌摆台、餐位数量、营业时间、价位以及着装要求。

g) Correct maintenance and use of equipment.

各种设备的使用和保养。

h) All restaurant policies/service procedures.

餐厅所有规章制度和服务流程。

2)
Check
storage
areas
for
proper
supplies,
organisation
and
cleanliness. Instruct
designated
personnel to rectify any cleanliness/organisation deficiencies.

检查库存的正常供应、存放和清洁度。指定人员及时改正任何不足之处。

3)
Establish
par
levels
for
supplies
and
equipment.
Complete
requisitions
to
replenish
shortages
or additional items needed for the anticipated business.

制定所需物品及设备的存货量。（及时领货补充短缺或领取额外的物品为预定做准备）

4) Requisition linen required for business.

申请领取营业所需布草。

5)
Meet
with
the
Chef
to
review
daily
specials;
update
board
throughout
shift. Ensure
that
staffs
are aware of such.

每天与厨师沟通，查询每日特色，并在班前更新在交流板上保证所有员工知道。

6)
Review
sales
for
previous
day;
resolve
discrepancies
with
Accounting. Track
revenue
against
budget.

检查前一天销售情况，并与财务人员解决任何出入。与预算对照销售。

7) Prepare weekly work schedules in accordance with staffing guidelines and labour forecasts.
Adjust schedules throughout the shift to meet the business demands.

每星期根据员工政策制定时间表，并根据营业状况对时间表做出调整。

8) Ensure that staff report to work as scheduled. Document any late or absent employees.

保证员工按照时间表工作，记录任何迟到或旷工员工。

9) Co- ordinate breaks for staff.



协调员工的休息时间。

10) Assign work and side duties to staff in accordance with restaurant procedures. Communicate
additions or changes to the assignments as they arise throughout the shift. Identify situations
which compromise the restaurant standards and delegate these tasks.

按照餐厅流程为员工分配任务，在例会时与大家沟通任何改动或其他工作，识别对餐厅不利 的情况并分
配这些任务。

11)
Monitor
the
preparation
of
station
assignments,
ensuring
compliance
to
restaurant
standards.

检查服务台的物品准备情况，确保其遵守餐厅标准。

12) Conduct pre-
shift meeting with staff and review all information pertinent to the day’s
business.

每天负责开班前例会，回顾任何与营业有关的信息。

13) Inspect grooming and attire of staff; rectify any deficiencies.

检查员工的制服和仪容仪表，及时纠正不足之处。

14) Inspect, plan and ensure that all materials and equipment are in complete readiness for
service; rectify any deficiencies

检查所有物品及设备保证其完好，随时可以使用。及时纠正不足之处。

15) Constantly monitor staff performance in all phases of service and job functions, ensuring
that all procedures are carried out to restaurant standards; rectify any deficiencies with
respective personnel.

经常监督员工在所有时期的工作表现，确保所有流程都依据餐厅标准完成。

16)
Inspect
table
set-ups;
check
for
cleanliness,
neatness
and
agreement
to
restaurant
standards;
rectify any deficiencies.

检查餐桌的摆设、清洁度、平整是否符合餐厅标准，及时纠正不足之处。

17) Inspect all aspects of the restaurant environment ensuring compliance with standards of
cleanliness and order.

检查餐厅环境所有方面确保餐厅清洁并遵守餐厅规定。

18)
Ensure
that
the
host/hostess
stand
is
clean,
organised
and
stocked
with
designated
supplies.

保证领位台整洁有序，所需物品准备充足。

19) Review the reservation book, pre-assign designated tables and follow up on all special
requests.

开餐前检查预定本，如有任何特殊需求及时解决。



20) Ensure that specified amount of menus and drink lists are available and in good condition
for each meal period. Ensure that daily specials are inserted into each menu.

保证开餐前有足够的菜单、酒水单，并保持菜单、酒水单的清洁。保证每日特色的菜单在里面。

21)
Check
the
pick-up
station
and
side
stations,
ensuring
agreement
to
standards
of
cleanliness,
supply of stock and organisation.

检查传菜台是否整洁，所需物品是否充足。

22) Monitor and assist host/hostess in greeting and escorting guests to their tables according
to restaurant procedures. Ensure that tables are seated to best service the guests.

按照餐厅服务流程监督并协助领位员问候客人并引领客人入座。

23) Anticipate heavy business times and organise procedures.