F&B Waiter 餐饮服务员

Job description

The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world’s most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.

Desired profile

Qualifications :

Job Summary

·  Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, flowers, lamp, clean cutlery and glassware.

检查你的工作区域，把最先要打开的都打开，清洁桌子椅子，准备好盐，胡椒，糖，花瓶，餐具和杯子。

·  Do all necessary opening and closing side work according to the side work schedule.

做好所有必要的开档和关档的工作记录表。

·  Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.

准备好所有必要的工具：托盘，笔，纸巾，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.

熟悉菜单上的各项菜，他们的装饰，内容和调制品。准备正确的简明扼要的回答客人提出关于菜单上的问题。

·  Operate the Point of Sale terminal correctly and follow all Marriott check-closing procedures.

正确运行销售终端的要点并且遵守所有万豪收档程序。

·  Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.

当接受客人点单时试着用积极的亲切的销售技巧来提议客人。

·  Develop a good knowledge of beverages, liquors, and wine service.

发展酒品，酒类和服务酒的知识。

·  Condition and cleanliness of facilities and equipment.

家具和机器的状况与清洁。

·  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., water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.

根据服务程序的标准跑菜和上菜。在整个用餐过程中适当摆放餐桌。上甜品时，所有调味品，脏盘子和餐具必须换干净的，除了糖和适当的餐具还饮料杯不能为空。特别注意服务的要点，比如，上茶，上完主菜后再检查，保持适当的仪态，不要闲谈。

·  Bus, clean and reset the table according to standard procedures.

根据服务流程的标准情洁并重新摆台。