酒店餐饮介绍-英文

Page 24
Western Restaurant chef
•Responsible for assisting the main reason to do the products work • •Daily item of food received and opened the kitchen stove work load distribution •Chef in charge of juice daily to check the frozen tears of soup required for seasoning is good enough, and sealed storage in the refrigerator .
（1）、 Shift, sign, carefully read the shift content （2）、According to the requirements of the guests, to make preparations （3）、Coordinate the work of various departments of the restaurant （4）、Upon request, carefully fill out the reservation
•Do the work of employee attendance line break, strictly
Page 23
Chinese restaurant chef
•Assisting the Organization of Executive Chef Chinese restaurant kitchen management •Responsible for specifications and production standards of Chinese food dishes, participation in research and development of new dishes and food promotions.
• • • • • • • • supervisor communication coordinate Plan and implement control train encourage assess
Chinese Restaurant Captain
• In the restaurant manager, responsible for the team's service management, led the waiter service according to the requirement of the specifications to guests provide warm and thoughtful efficient food service • According to business conditions to this shift the waiter distribution of work task
Page 4
Restaurant manager
Chinese restaurant foreman
western restaurant foreman
Multifunctional restaurant the captain
The usher
waiter
reservations
restaurant manager
（1）、Grooming, will be allowed to undergo （2）、Offers catering services in accordance （3）、 To keep the restaurant clean and tidy （4）、Introduce the characteristics of the hotel to help guests ordering
Steward Supervisor
Room service supervisor
Page 2
food and bererage manager
Coordinate internal each unit work, the work can be coordinated smoothly; Develop business policy and management of the f&b plan
Page 22
Western kitchen foreman
•Check the implementation of sector implementation of the system and the completion of the work; •Strengthen public relations awareness and establish a good image of the hotel
（1）、Face with a smile of welcome customer （2）、Introduced to the customer all kinds of restaurant's cuisine （3）、Responsible for the good work within their own region
Page 21
Chinese Kitchen foreman
• During business hours, responsible for the supervision, inspection of the entire restaurant and customer communication. • Proper handling of customer service in all kinds of problems and complaints from guests, to solicit customers views and timely feedback to the manager.
Group Members：Daman Cheryl Daisy Yilia Dream
food and bererage manager
assistant manager
restaurant manager banquet manager head chef Bar Manager
Party manager
Western restaurant banquet the captain
Chinese restaurant banquet the captain
The usher
waiter
reservations
Page 13
Party manager
Be responsible for sales, the party reservation and reception service, develop and implement the management goal, the cost control. To establish and perfect the banquet department work procedures and standard, make safety, health, behavior standard each rules and regulations, and supervise the implementation. communicating with other departments, closely
Page 16
Attendant
Do "six know three know" Keep all the furnishings of the restaurant clean
Polite to customer
Page 17
usher
Polite reception
Familiar with hotel product information and answer
Multifunctional restaurant foreman
1.Check the waiter instrument deportment 2.Supervise the attendant 3.Clear restaurant manager allocate work 4.Met a variety of dining needs of guests
Page 15
Western restaurant banquet the captain
supervisor
Hale Waihona Puke Baidu
recommendation
monitoring The protection and maintenance of tableware Leadership subordinates
Responsible for the service employees supervise subordinates
Page 3
Assistant Manager
assist in the daily work management training safety and fire prevention work
Page 19
Head Chef
Chinese Kitchen foreman
Western kitchen foreman
Chinese restaurant
Western Restaurant
cooks
chef
Page 20
Head Chef
•Responsible for the Western kitchen in the organization of production Cooked food for important guests and the ban quet •Supervision, inspection, coordinating the work of various departments •According to the operational capacity and technical characteristics of the chef , decided to post personnel arrangements and mobility.
Page 14
Chinese restaurant banquet the captain
Accurate, high quality, and high efficiency
Do party "six know three understand," do it fairly well
Assessment, review
Is responsible for guests deposit clothings
Page 18
Reservation Clerk
Familiar with related book knowledge, completes the reservation Fill in booking sheet Is responsible earnestly, carefully
Western Restaurant Captain
According to work every day and have the right to receive tasks arranged subordinate work Understand the number of number of have dinner with the stay request, to our waiter layout work task. Patrol and check the restaurant dynamic, coordination command the waiter orderly work properly handle the restaurant in the various issues.