餐餐饮领领班

Receive assigned service and provide quality service to guests.

接受分配的服务工作，向客人提供优质服务。

Take good care of restaurant facilities and equipment, and maintain and clean them.

爱护餐厅设施设备，并对其实施保养、清洁。 

Do a good job of cleaning before and after the operation, keep the restaurant clean and tidy, ensure the tableware, components and other clean and intact. 

搞好营业前后的卫生工作，保持餐厅环境整洁，确保餐具，部件等清洁完好。

Ensure that all kinds of supplies and spices are clean and adequate.

保证各种用品、调料的清洁和充足。

Understand guest reservation and table arrangement for each meal, and provide considerate service to guests

了解每餐客人预订和桌位安排情况，为客人提供周到的服务。

Serve in strict accordance with the service procedures and service specifications specified by the restaurant. Serve guest details.

严格按餐厅规定的服务程序和服务规格进行服务，为客人细节服务。

Be familiar with the names of all items on the menu, unit prices, and knowledge of dishes, beverages and service operation skills.

熟悉菜单上所有品种的名称、单价、掌握菜品、饮料知识和服务操作技巧。

Receive every guest with enthusiasm.

热情接待每一位客人。

Receive guests' orders, order drinks and promote the restaurant's special dishes. Help guests to choose according to their taste.

接受客人点菜、点酒水、推销餐厅的特色菜品。根据客人的口味，帮助客人选择。

Pay attention to the quality of dishes and drinks at all times, and avoid providing substandard dishes and drinks to guests.

随时注意查看菜肴和酒水质量，杜绝把不合格的菜肴和酒水提供给客人。 

Pass guest requests to the kitchen.

将客人的要求传递给厨房。 

Maintains good relations with guests through courteous reception and astute and knowledgeable conversation.

通过礼貌接待及机敏而富于知识的交谈与客人保持良好的关系。

Can deal with all kinds of emergencies quickly and effectively.

能迅速有效地处理各类突发事件。

Responsible for replenishing all kinds of tableware in the restaurant in time for emergency use.

负责及时补充餐厅内的各种餐具，以备急用。

Take the initiative to solicit guests' opinions and suggestions on the dishes, the quality of the pot bottom and the quality of the service. Carry forward the spirit of mutual help and love, strengthen solidarity, communication and understanding among employees, and work together to do a good job in service and reception.

主动征询客人对菜品、锅底质量和服务质量的意见和建议,发扬互助互爱精神，员工之间加强团结，沟通谅解，共同做好服务接待工作。