岗位描述

  • Job Descriptions –Service  岗位描述—服务部
  • Restaurant manager    餐厅经理
  • Supervisor, Maitre d’  主管
  • Waiter, chef de range  服务员
  • Runner   传菜员
  • Cashier   收银员
  • Hostess   迎宾
  • Bar supervisor   吧台主管
  • Barman   吧员

JOB DESCRIPTIONS –SERVICE  岗位描述—服务部

All positions play an active role in the smooth running of the company and are part of the team. This team assist in ensuring the highest standards of products, quality and customer satisfaction, while maximising the Department 所属部门s profit margins in accordance with Hacker-Pschorr standards and policies, and follow all Hacker-Pschorr systems and correct procedures at all times.

各个岗位都是公司团队的重要部分,对公司运营良好起着重要地作用。团队成员应始终严格遵循公司规章制度、工作流程等,以保证我们餐厅提供高质量的产品、服务,让顾客心满意足。

Everybody will arrive for work at the correct time, and according to the dress code.

员工应遵守上班时间和着装规范。

To comply with current personal and food hygiene regulations and be aware of Health and Safety hazards, Fire and Bomb procedures.

员工应严格遵守个人卫生和食品卫生规定,牢记安全健康、防火防爆规范。

The below descriptions are regarded as being highlights of the numerous responsibilities to be carried by the job holder and in no instance should be regarded as being exhaustive. Other duties and responsibilities would be added at times on a permanent or temporary basis as required by circumstances.

以下岗位描述是岗位责任人必须执行的各种的职责,任何情况下都须恪守。根据具体情形,可增加其他的长期或短期工作职责。

 

Restaurant manager – 餐厅经理

  • Reports To   向上报告: – F&B Manager   向餐厅经理报告
  • Department   所属部门: – F&B   餐饮部
  • Responsibilities all Restaurant Team Members – 管理餐厅所有员工

Requirements   要求:  – Minimum of 5-yr. in high volume operation. Have completed an international recognised apprenticeship, gastronomy school or certifiable training program. Must have strong experience, (international preferred) proven organisational, and excellent supervisory skills in restaurants that employ over a minimum of 30 staff.

要求:在大型餐厅工作五年以上,拥有国际认可的学徒经历、烹饪证书或其他培训证书。必须具备丰富的经验、必须具备丰富的管理经验、公认的餐厅管理能力,管理至少30个员工的团队。

Principals   规范

The Restaurant manager will provide support to the team. This will be done by providing accurate and up to date information which will enable the team to operate effectively.

餐厅经理要全力支持团队工作。及时反馈精确最新的餐厅动向,能够帮助团队有效运作。

He/she will bring about and maintain effective regular communications with relevant personnel at all levels, both in house and externally.

餐厅经理要主动和他人交流、无论是和餐厅员工,还是和顾客,并且保持良好的有效沟通。

He/she wills co-ordinate the Restaurant operational activities.

餐厅经理应协调餐厅日常经营。

The holder of the position must ensure that all resources are utilised to maximise the performance of the Restaurant.

餐厅经理要最大地调动各部门的积极性,使之发挥最大作用。

Basics    基本规范

The Restaurant manager must be flexible and at all times be ready to respond to the needs of the area whilst prioritising and organising operative responsibilities within the role. He/she supervises Staff, and must delegate and set targets for the team to ensure that the Department所属部门 is running smoothly, effectively and productively. Shares responsibility for staff control, customer service and standards and the implementation of up selling. In association with the Line manager to ensure that the standards set by the Company are adhered to. He/she is a member of the Management Team and participates in the decision making process of the Department 所属部门.

餐厅经理应及时应对餐厅各区域的突发情况,同时,应履行好本职位的优先考虑和有效管理的职责。餐厅经理应监督和管理主管和员工、为管理团队设定目标,以确保公司运作良好、高效。在公司高管的支持下,履行好员工管理、顾客服务、设定服务标准、搭配销售等职责,确保能始终遵循公司的目标和标准。

He/she has the shared responsibility of all operational aspects of the restaurants’ activities including but not limited to:

餐厅经理全面负责餐厅的各种事宜,包括但不仅限以下事宜:

  • Grooming  仪表规范
  • Cleanliness  整洁有序
  • “On stage”-appearance  舞台效果/背景
  • Staffing  员工管理
  • Customer satisfaction  顾客是否满意
  • Mystery shopper reports  确保餐厅运营良好,保证神秘顾客的反馈是积极的
  • Customer complaints and commendations  处理顾客抱怨和赞扬

Recruitment and Training   招聘和培训

It is necessary for he/she to liaise with recruitment, training and hr on a regular basis regarding staff issues. He/she will interview all prospective staff members for his/her area. This will take place after recruitment has pre selected suitable candidates.

餐厅经理定期积极地参与到和员工相关的工作,如员工招聘、培训和管理等。人事部先确定合适的面试者,再由餐厅经理亲自面试所管辖的员工。

The restaurant manager must assist in identify the training and development needs of staff in order that both department所属部门 and company targets and standards are met. He/she must co-ordinate training sessions and liaise with the training department所属部门 and/or the trainer according to the operational standards for all members of staff within the company.

餐厅经理须协助确定员工培训和职业发展等事宜,以达到和完成部门乃至公司的标准和目标。餐厅经理要根据公司员工的操作标准,和培训部门或者培训人员沟通,协调培训课程。

He/she is required to work to the standards and those expected by the customers. He/she must ensure that company systems are implemented and adhered to, to ensure that staff is kept informed of any changes within these, and organize any necessary re-training.

餐厅经理须严格遵循工作规范,使顾客满意。确保公司员工严格遵循和执行公司的制度,如有变化,应及时告知员工,或者必要时,对员工再次培训。

Standard Operating Procedures  标准操作规范

To maintain and update. Ensuring that everybody within the restaurant is aware of them and to monitor that all employees are maintaining these standards.

遵循标准操作规范,并及时更新。确保全体员工牢记于心,监督全体员工严格遵循此规范。

Customer Complaints  顾客抱怨

Customer service must be of an exceptional standard and he/she must work with and train his/her team to ensure that these standards are maintained and that queries and verbal complaints are handled promptly and effectively.
我们要提供最细致入微的服务。餐厅经理要培训员工提供最好的服务。及时有效地处理客人的咨询和抱怨。

Communication Schedule  沟通安排

Communication is a vital part of the job. A strict discipline within the communication schedule is required to ensure the efficient running of the department所属部门.

沟通在工作中起着举足轻重的作用。沟通中应严格遵循一定原则,确保部门的高效运行。

Cleanliness and Maintenance  清洁和维护

He/she has a shared responsibility for the restaurants good housekeeping and cleanliness. He/she has to be an active controller for the environment and, in liaison with cleaning staff ensure that the consistently high standards set are maintained in accordance with the company’s image.

餐厅经理和他人公共负责餐厅整洁和有序。餐厅经理要完全负责餐厅的卫生和清洁,并合理分配清洁员的工作,确保维持餐厅的良好整洁的环境,维护公司的良好形象。

Till system  点单系统

Full understanding of the till system to ensure a smooth operational running and assist supervisors, staff and customers.

餐厅经理熟练使用点单系统,确保餐厅日常经营顺畅,并且提供给员工帮助,并提供给顾客便捷的服务。

Rota  轮值表

He/she has to take care of the weekly rota for staff, holiday planning, days in lieu, overtime and absence.

餐厅经理要考虑员工的情况,制定合理的每周轮值表、假期表、代班、加班和请假等。

Appraisal  考核

He/she must appraise the relevant Staff. Follow up with a further appraisal within 6 months.

餐厅经理必须考核评价员工,每六个月以期限进行阶梯考核。

 

Supervisor, Maitre d’ 主管

  • Reports To  向上报告: – Restaurant Manager, Assistant Manager  向餐厅经理和餐厅副经理报告
  • Departmen  t所属部门: – Restaurants 餐厅部
  • Responsibilities all Restaurant Team Members – 管理餐厅所有员工

Requirements  要求: – Minimum of 2 years experience in hotels or high volume operation. Have completed an international recognised apprenticeship, gastronomy school or certifiable training program. Must have experience, proven organisational, and supervisory skills in restaurants that employ over a minimum of 10 waiting staff.

在大型餐厅工作两年以上,拥有国际认可的学徒经历、烹饪证书或其他培训证书。必须具备丰富的管理经验、认可的餐厅管理能力,管理至少10个员工的团队。

They have a number of tasks to perform throughout the day. Should arrive punctually on rota days to work, will only be allowed to leave when the restaurant has closed and cash up is completed.

餐厅营业期间,主管需身兼多职。因此,应准时上班,只有餐厅打烊,现金结算后主管才可下班。

On arrival the supervisor should check to see what daily rota is. Apart from these tasks they will start by straightening the restaurant. Making sure all chairs and tables are in the correct places and that all tables are clean and presentable.

主管到达餐厅后即检查轮值表,确定当日上班员工。除此之外,督促员工打扫卫生,把餐桌摆放整齐,确保所有的餐桌都是干净的。

At the opening time all supervisor have to be on duty in the restaurant, ready to begin the service. During the service they will be in control their designated stations. Their tasks would be to overlook the waiters and gives help in any way needed. This will include taking orders, pouring water and wine, clearing and serving any dishes and coffee, and finally paying off any bills, if needed, they will even assist the waiters in re-laying the table, for the next guests.

开业时间,所有主管都要在餐厅做好开始工作的准备。主管要各自负责所在区域的工作,监督服务员的工作,必要时提供帮助。包括点单、倒水、倒酒、上菜和咖啡,最后清理餐盘和咖啡杯。必要时,主管也要帮助服务员重新摆台,迎接下一位客人。

The supervisor will need to make sure that he/she has the tables set and ready for any reservations. They will then oversee the service. On the completion of the service they will then need to refer back to rota/SOP and complete the closing down procedure.

主管要确定所有的餐桌已收拾整洁、餐具摆好,随时等待客人的预订。主管也要密切关注服务员的工作。当客人离开时,主管要参照标准操作流程完满完成打烊工作。

The supervisor assists the manager in training and overseeing staff’s performance, ensuring the smooth running of restaurant in absence of the manager. They are responsible for the day to day operation as set up in the morning, service, clean up and close down at night, and the functions of the outlet. Further on for the daily breaks and cleaning rotas, wastage control and staff attendance and grooming, discipline, customer care and guest service.

主管协助餐厅经理培训和监督员工,确保即使餐厅经理不在餐厅,餐厅依然良好运作。主管负责餐厅的日常工作,从早上开门、服务顾客、打扫卫生到晚上打烊餐厅的所有工作。其次包括午间休息、清洁轮值表、损耗控制、员工出勤、仪表规范、规章制度、顾客服务等。

All supervisor have to be present for all briefings, daily and weekly meetings.

主管要参加所有的日常小会、每日每周例会。

Will be responsible in absence of the manager for stock takes and stock control.

餐厅经理不在时,主管要负责补给仓库、管理仓储。

Is in co-operation with the manager liable for cash handling procedures and for handling customer complaints. Additional to their obligation they are adhering to all health, safety and hygiene guidelines within the Department所属部门.

协助餐厅经理管理现金和处理顾客投诉。除此之外,主管要严格遵循部门的食品健康、安全、卫生规范。

Along with the manager they have to take care of the daily and weekly paperwork, the requisitions and to uphold all laws. The supervisor assists the manager in ensuring budgets are met and restaurant profits are maximised.

主管协助餐厅经理处理每日每周的文件,采购申请、遵循所有的规章。主管要协助餐厅经理完成预算,实现餐厅最大的利润。

Maintains a good rapport with relevant Department  所属部门s.

主管要和其他部门维持良好的关系。

He/she has to take care of the weekly rota for Staff, holiday planning, days in lieu, overtime and absence.

主管要考虑员工的情况,制定合理的每周轮值表、假期表、代班、加班和请假等。

 

Waiter, Chef de Range  服务员

  • Reports To  向上报告: – Restaurant Manager, Assistant Manager and Supervisor  向餐厅经理、餐厅代班经理、主管报告
  • Department所属部门: – Restaurant  餐厅部
  • Responsibilities all Sections of a Restaurant  负责餐厅某区域

Requirements  要求: – The waiters must possess at least 6 months to one year experience, preferably in a fast moving environment, but not from a self-service aspect. They must have a very competent level of English. They should have a very individual and outgoing personality and be able to put up with high levels of pressure. Some knowledge about food, wines and beers would be helpful.

服务员要有至少半年和一年的相关工作经验,最好是在繁忙地工作环境里,而不是自助餐厅。同时他们能用英语进行日常交流。服务员要有开朗外向,抗压能力好。最好能够了解西餐、酒类饮料等。

They should always check the weekly restaurant staff rota to see what their rota time to work is. They should aim to arrive 5 minutes before the start time. On arrival they should check the daily work plan to see which station they have been scheduled to work on and to see which supervisor they have been assigned. They will then need to prepare the station for the service. Along with the runner they will need to: Polish enough glasses to cover the day’s service, clean all the silver ware, which includes large and small forks and knives, cruets, sugar bowls, wine stands and buckets. Prepare enough mise en place for the whole shift to set up the restaurant. Therefore they will use sufficient polished glasses and cutlery, take care of the stock of china, condiments and beverages. Supplementary they will restock the restaurant if necessary during the service. Following the daily cleaning rota and job allocated on the day and adhere to the correct standard of personal appearance and hygiene.

服务员要时间查看每日轮值表,确定自己的上班时间。 每次上班早到五分钟。到达餐厅后立即查看每日工作计划,确定自己的工作内容和督促他们工作的主管。然后到负责区域准备工作。服务员和传菜员一起负责一下工作:准备每天需要的杯子,擦洗干净,擦拭所有的银器,包括不同大小的刀叉、调味瓶、糖罐、放葡萄酒小桌、酒桶。 准备餐厅营业时间每个班次所需的物品。确保餐厅有足够的擦拭干净的杯子和餐具、处理好瓷器餐具、调料品和饮料。必要时,要及时补充这些物品。服务员要按照清洁轮值表和每日工作分配开展工作,保持良好的个人形象和卫生。

At the opening time the waiter should be present on the station. The waiteris totally responsibility to control his station. They will be responsible for taking all the orders with possible help from the supervisor. They will oversee that the correct mise en place is placed in front of the guest, that the food is delivered from the kitchen as quickly as is needed and is served to the correct guest (without having to auction the food around the table).

餐厅营业时间,服务员应在自己的服务负责区域,全面负责区域的工作。服务员负责所在服务区域的点单工作,可能的话主管也会提供帮助。他们要查看客人面前摆放合适的餐具,快速准确地为客人上菜(服务员要熟记得每位客人所点的菜)。

The waiter has to greet the customers and to ensure a prompt and efficient service for all customers, promote the menu, recommend the daily special, the correct use of the till and cash handling. He/she has to communicate to the chefs all customer requests, to handle customer’s queries, giving information and deal with minor complaints. All complaints have to be reported to the supervisor and/or manager.

服务员要和客人热情地打招呼,并确保快速地为客人服务,递上菜单、向客人推荐每日特色菜、熟练地点单和处理现金结账。服务员要告知厨房客人的特别需求,解答客人的询问,反馈和处理客人的投诉。服务员要及时把客人的投诉反馈给主管或者餐厅经理。

They will be responsible for the order taking and along with the runner they will serve all food and drinks. The waiter and runner as a team will then need to clear the table. Then the dessert order should be taken and served. They will then make sure a coffee order and after dinner drinks order is taken and served.

服务员负责点单,在传菜员的帮助下,为客人上菜和饮料。客人享用过头盘和主菜后,服务员和传菜员协作一共清理餐桌。然后为客人上甜点。服务员要确保客人点过和喝完饮料后,最后上咖啡。

The waiter alone will be responsible for presenting the bill to the guest. They are also responsible for making sure that the correct payment is received. After wishing the guest good bye they will need to set up the table for the next guest.

服务员把账单呈给客人,在客人准确付钱后欢送客人离开。友好地和客人说:欢迎下次光临,谢谢,再见。然后重新摆台迎接下一位客人。

Serve the dishes following the numeration. The name of every dish needs to be announced when served. Check the ashtray. Refill drinks or ask for another one. Remove empty glasses. . . . (refer to the SOP)

按点单顺序依次上菜,上菜时要告知客人每道菜是什么,看客人是否需要烟灰缸,帮客人添酒,询问客人是否再来一杯。拿走空的酒杯(具体可参照标准操作流程)

Give the dessert menu to the guest. Take the dessert order and the coffee order at the same time and find out if they want it with the dessert or afterwards.

把甜点菜单递给客人。给客人点甜点的单子时同时问客人是否要咖啡,并询问咖啡和甜点一起上还是甜点之后再上咖啡。

After the last guest has departed, they will be responsible for setting the tables ready for the following day’s business. The side station will be cleaned with no food or water or dirt left over night. They will also leave enough mise en place ready in the station to start the next day.

在餐厅最后一波客人离开后,服务员把餐厅所有的台摆好,为第二天的营业做好准备。服务点的食物和饮料要清理干净,不能留下任何的残留。同时要摆好次日所需的餐具和其他物品。

Put ashtrays on the tables in the smoking area. Prepare cups, saucers, side plates, and milk jugs on the stations. Check ketchup, mustard, mayonnaise, vinegar, oil and Parmesan on the station. Prepare the trolley where applicable.

吸烟区放好烟灰缸,服务点摆放好杯子、调料碟、小盘子、牛奶壶。检查服务点是否有足够的番茄酱、芥末酱、蛋黄酱、醋、油、和帕玛森奶酪。必要时也要准备小推车。

 

Runner  传菜员

Reports To  向上报告: – Restaurant Manager, Assistant Manager, Supervisor and Waiters   向餐厅经理、餐厅副经理、主管和服务员报告

Department  所属部门: – Restaurant  餐厅部

Responsibilities all Sections of a Restaurant  负责餐厅某一区域

Requirements  要求: – The runner should have previous experience in a restaurant, but not from a self-service aspect. They must have a good understanding of the English language. They should have a very individual and outgoing personality and be able to deal with high levels of pressure. Some knowledge about food, wines and beers would be helpful.

传菜员要有在餐厅工作的经验,但不是自助餐厅。能够熟练掌握英语。个性开朗外向,抗压能力好。最好能够了解西餐、酒类饮料等。

The scope and general purpose of a runner is to prepare the restaurant, including all necessary mise en place for service and assist and support waiting staff during service in a professional, efficient and courteous manner.

传菜员一般的工作职责是为餐厅运行做好准备工作,包括服务客人前的准备工作,和协助和支持服务员以专业、高效、礼貌地服务客人。

Main Duties主要职责:

To clean agreed designated areas, in accordance with the SOP, morning/evening routines and hygiene requirements.

按照标准操作规范和卫生要求,每天早晨和晚上例行打扫餐厅的某一区域,

To clean and refill cruet and condiment set,sauces and chutneys to ensure consistent supply.

清洁并且补充调料瓶、调料品套具、酱汁和调料酱,确保够次日使用

To ensure that flowers and table decorations are fresh and comply with agreed standards.

确保餐桌上的鲜花和装饰是新鲜,和整体氛围协调。

To set tables to the given standards, ensuring that all items used are clean, undamaged and in a good state of repair.

按照给定的标准摆台、确保餐桌上的所有物品干净、完好无损。

To ensure sideboards on stations are adequately stocked with replacement cutlery, linen or other established needs, food or equipment.

确保在服务点的餐具柜里放置好足够的餐具、桌布和其他的必要物品。

To serve food and beverages in accordance to the company’s standards, from the kitchen or bar to the relevant station and hand over to the waiter to be served.

传菜员根据餐厅的服务操作规范,从厨房或吧台把食物和饮料送到特定区域或递给服务员,

To be totally familiar with the composition of all menu items.

传菜员要熟记菜单内容

To carry food and beverages above all in a professional, courteous manner.

以专业、礼貌的方式把食物和饮料送到特定区域或递给服务员,

To clear tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.

看到客人吃完食物或喝完饮料,以得当的方式和间隙清理餐具和杯子,要让客人从容地享受美食,不能过快地清理餐桌让客人觉得有压力、匆匆忙忙地用餐。

Be aware of and practise good customer relations, assisting the guest in any way which does not negatively affect other customers.

深刻意识到并且和顾客建立良好的关系, 积极主动地去帮助客人,给顾客提供如沐春风、细致入微的服务。

To acknowledge guest complaints and inform your supervisor or manager instantaneously.

耐心对待顾客的抱怨,并及时报告给主管或餐厅经理。

To be continually aware of, and maintain, the highest standards of personal hygiene and dress code.

牢记于心、并不断坚持提高个人卫生和穿着规范。

To attend meetings and training courses as required.

根据工作需要,参加会议和培训课程。

 

Hostess  迎宾

  • Reports To  向上报告: – Restaurant Manager, Assistant Manager and Supervisor  向餐厅经理、餐厅副经理、主管报告
  • Department  所属部门: Restaurant  餐厅部
  • Responsibilities: Meeting and Greeting, Place Customers  迎接客人、指引客人到餐桌

Requirements 要求: – The hostess must possess at least 6 months to one year experience, preferably in a fast moving environment. They must have a very competent level of English. They should have an individual and outgoing personality, and be able to handle high levels of pressure.

服务员要有至少半年和一年的相关工作经验,最好是在繁忙的工作环境里。同时他们能用英语进行日常交流。服务员要有开朗外向,抗压能力好。最好能够了解西餐、酒类饮料等。

Before service准备工作:

Check the menus, if necessary clean them sort out lunch or dinner inserts, change the displays. Clean the high chairs. Take care of decoration, flowers and signage. Check the cleanliness of the tables and chairs before service.
检查菜单、必要时分午餐和晚餐两类摆放,更换台卡、打扫干净高脚椅。关注餐厅的装饰品、鲜花和指示牌。迎接客人之前检查桌椅,擦拭干净.

During service服务客人时:

  • Be familiar with all items on the menu (food and beverage), the history of Hacker-Pschorr.
  • 熟悉菜单上的内容(食物和饮料),赫佰世的名牌历史
  • Stand at the door in a correct posture. Greet the guests following standards.
  • 迎宾以得当的仪态站在门口,按规范迎接下一位客人。
  • Be constantly aware of the guest presence and react accordingly to their needs.
  • 时刻关注是否有客人到来、迅速地处理他们的要求

Provide the guests with a friendly, attentive and helpful service  热忱、友好、细心地帮助客人

Welcoming the customers, check their preferences, sit them down, assist with the shopping bags, coats and chairs, give them the menus, suggest the special of the day and wish them to enjoy their meal.

迎接客人、询问客人愿意坐在那里、指引他们到餐桌前坐下、帮助客人把购物袋、外套挂到衣帽架、帮助客人拉椅子、给他们菜单、向客人推荐每天的特色菜、并和客人说:祝你们用餐愉快

and

  • Inform your manager of any guest comment immediately and keep a pro-active attitude.
  • 客人的评价要及时反馈给经理、并以积极地态度应对
  • Be confident and efficient with the computer use, the billing, discounts and promotions.
  • 熟练、高效地使用电脑、结账、打折、促销
  • Assist in the delivery of bills and payments if asked.
  • 客人要结帐时,把账单递给客人、并帮助客人结账
  • Answer the phone and take reservations.
  • 接电话并接受预订
  • If possible, support the waiters during service in order to improve the delivery of standards.
  • 必要时,帮助服务员,提高传菜速度
  • Take part in the general duties of the restaurant.
  • 参与到餐厅的日常工作

 

Cashier  收银员

  • Reports To  向上报告: – Restaurant Manager, Assistant Manager, and Supervisor  向餐厅经理、餐厅副经理、主管报告
  • Department  所属部门: – Restaurant  餐厅部
  • Responsibilities  职责: – Handling Cash and Credit Cards Bills   熟练处理现金、掌握现金和信用卡结账

Requirements: – The cashier must possess at least 6 months to one year experience, preferably in a fast moving environment. They must have a very competent level of English. They should have a very individual and outgoing personality and be able to manage high levels of pressure.

收银员至少有半年或一年的相关工作经验、最好是在繁忙的工作环境里。能够熟练掌握英语。个性开朗外向,抗压能力好,

Closing the customers bills according to standards and is responsible for the float and daily takings.

按照操作规范,结算客人的账单同时负责每天的结算。

 

Bar supervisor  吧台主管

  • Reports To  向上报告: – Restaurant Manager, Assistant Manager  向餐厅经理、副经理报告
  • Department  所属部门: – Restaurant, Bar  餐厅部、吧台
  • Responsibilities: Dispense Bar, Beer Maintenance, Beverages Purchase  做好吧台饮料、啤酒维护、购买饮料

Requirements 要求: – The bar supervisor must possess at least 2 years experience, preferably in a fast moving environment. They must have a very competent level of English. They should have a individual and outgoing personality, and be able to handle high levels of pressure. Good knowledge especial about beer and also general knowledge about beverages are essential.

吧台主管要有两年以上的相关工作经验,最好是在繁忙的工作环境里。同时他们能用英语进行日常交流。服务员要有开朗外向,抗压能力好。对于啤酒如数家珍、对于其他饮料的了解也是极其必要的。

The bar supervisor arrives30 minutes prior to opening with the bar keys which he has collected from the security? With the aid of the barman, they will need to set up the entire bar for the service (see SOP for set up procedure).

吧台主管每天营业前半小时到餐厅、把吧台们打开。并和其他吧员一起做好吧台的准备工作(参见标准操作流程准备步骤)

Create the par stock level and adopt if necessary.

记录下吧台的存储,必要时及时补充

Bring the stock requisition, taken on the previous evening, for the following day to the office. It is his/her responsibility to make sure the order arrives in the office.

填写当日领货单、第二天处理领取货物。吧台主管确保所有收到订购物品。

Before the start of the service the bar supervisor needs to ensure that the bar is fully stocked with all wines, spirits, mixers, water, beers, equipment and glasses. If the bar is out of a particular item they will need to inform the whole team what is missing (daily briefing).

吧台营业前,吧台主管确保吧台准备了足够的葡萄酒、烈酒、混合酒类、水、啤酒、用具和酒杯。如果某一饮料卖完时,要及时告知吧台其他人员。(每日例会)

He/she has to communicate with the brew master and plan the beer sales and refilling of the tanks.

吧台主管和酿酒师沟通并计划每日啤酒销售量,及时补充啤酒罐

At opening time the bar supervisor has to be present at the bar ready for the service. During the service the bar supervisor has to overlook all activities within the bar. They also have to pour and serve drinks for waiters and guests, recommend and explain beverages.

餐厅开门,吧台主管要在吧台区域,做好准备。 营业时间,吧台主管要密切关注吧台的工作。同时也要倒饮料并递给服务员和客人,同时向客人推荐和接受。

Before closing they will need to make a stock requisition for the next day. At the end of the shift the bar supervisor will oversee the cleaning of the bar, the beer draught, the coffee machine and all surfaces and equipment used in the bar. Refer to SOP regarding closing procedure.

打烊前,吧台要列出第二天的领货单。晚班快结束时,吧台主管要检查吧台的卫生,如打啤酒设备、咖啡机 、吧台区域其他的台面和设备。参照标准操作流程打烊步骤。

The last duty will be to check if the bar is clean and all doors are locked.

最后查看吧台是否干净整洁、吧台的门是否都已锁好。

He/she has to take care of the weekly rota for Staff, holiday planning, days in lieu, overtime and absence.

吧台主管要考虑员工的情况,制定合理的每周轮值表、假期表、代班、加班和请假等

 

Barman 吧员

  • Reports To 向上报告: – Restaurant Manager, Assistant Manager and all Supervisors  向餐厅经理、副经理、主观、吧台主管报告
  • Department 所属部门: – Restaurant, Bar  餐厅部、吧台
  • Responsibilities: – Dispense Bar, Ordering Drinks, Assist Waiters  做好吧台饮料、点客人的酒水单、递饮料给服务员

Requirements 任职要求: – The barman must possess at least 6 months to one year experience, preferably in a fast moving environment. They must have a good level of English. They should have a individual and outgoing personality, and be able to put up with high levels of pressure. Some knowledge about wines and beers would be helpful.

吧台主管要至少有半年到一年的相关工作经验,最好是在繁忙的工作环境里。同时能熟练使用英语。吧员要有开朗外向,抗压能力好。对于啤酒如数家珍、对于其他饮料的了解也是极其必要的。

Collect the beverage order for the day and deliver it to the bar

营业期间,点好客人的酒水单,并交给吧台。

Mise en place for the day: set up beer draught, stock up beverages, check fridge temperature, open bottles, prepare glasses, slice lemons, stock up coffee utensils, prepare coffee machine etc.

每日工作内容:维护啤酒设备、检查冰箱的温度、打开瓶子、准备好杯子和少许的柠檬、咖啡用具、调试好咖啡机等

Must be ready at opening time to serve all beverages. Run the daily bar business by pouring beer and drinks, mix cocktails, and all posted drinks you received via remote printer from the till.

准备好营业时所需的所有饮料。每天的工作包括倒啤酒和其他饮料、调鸡尾酒和准备打印机打印出来的酒水单上的所有饮料。

Clean the bar at the end of the day, write the orders for the next day close and lock up the bar and put the keys back to the security.?

每天结束时清理吧台,写下第二天所需的物品、关闭锁上吧台的所有锁,并把钥匙归还给安保部。

To ensure the smooth running of the Bar, ensuring adequate stock while adhering to all relevant licensing laws.

确保吧台的工作顺畅、符合相关法律,有足够的储备。

To ensure that the Bar is adequately stocked with beverages and subsidiary material necessary for the smooth operation by keep up to the agreed par-stock levels.

根据每日吧台的最低库存量(保证吧台的顺畅运行),确保吧台库存足够的酒水和其他相关的物品(如:冰块、柠檬)

To maintain a clean and safe working environment at all times.

一直保持工作环境的整洁和安全。

To liase with the bar supervisor and constantly review availability of all stock and to advise colleagues and superiors accordingly.

和吧台主管密切沟通,及时检查吧台的库存并分别告知和建议其他吧员和吧台主管。

To use appropriate measurement in accordance with company standards for the dispensing of alcoholic and non-alcoholic beverages and the preparation of cocktails while adhering to all licensing laws.

按照公司给定的标准和相关的经营许可条件,给客人倒一定量的酒精饮料和非酒精饮料、鸡尾酒。

To ensure the efficient rotation of stock – FIFO -first in first out.

及时循环补充库存—先卖完的先补充

To ensure the safety and cleanliness of all bar equipment.

保证吧台设备的安全和整洁

Any other reasonable task that may be assigned by a supervisor.

主管分配的其他的工作