酒店侍酒師崗位職責(zé)

Roomtohaveagreatstart成的開Sommelier侍酒師HotelLevel:店級(jí)JobBand:位級(jí)

IV–V—8

Department:門ReportsTo:屬級(jí)

Food&BeverageServices飲務(wù)門Supervisor,Restaurant飲管餐經(jīng)OVERVIEW職位概述

ManagethecompletewineprogramneedsoftheFoodandDivision.Assistinmanagingoneormorefull-servicefoodandbeverageoutlet(s)onadailybasis.管理餐部門整的葡萄計(jì)劃。助管理家或多全服務(wù)飲營(yíng)業(yè)所的每運(yùn)營(yíng)。Adheretolocalregulationsconcerninghealth,safety,orothercompliancerequirements,aswellasbrandstandardsandlocalpoliciesandprocedures.遵守當(dāng)?shù)男l(wèi)生安全法，或其適用的定，以品牌規(guī)和當(dāng)?shù)匾?guī)章制。AtInterContinentalHotels&Resortswewantourgueststofeelspecial,cosmopolitanandInKnowwhichmeansweyouto:

Becharmingbybeingapproachable,havingconfidenceandshowingrespect.Stayinthemomentbyunderstandingandanticipatingguests’needs,attentivetakingownershipofgettingdone.Makeitmemorablebybeingknowledgeable,sharingstoriesandshowingyourstyletocreatemomentsthatmakepeoplefeelspecial.在洲酒及假

，我們望賓客覺風(fēng)格特、時(shí)現(xiàn)代和入洞悉這意味們需要：

親切、滿自信體現(xiàn)尊來(lái)展現(xiàn)有力你。理解和測(cè)賓客需要、到細(xì)心到、具人翁精、把事辦好，持注下見多識(shí)、分享歷、展你的風(fēng)來(lái)創(chuàng)造人感覺別的時(shí)，做到令人難。DUTIESANDRESPONSIBILITIES作職責(zé)

Greetallguestsandtakebeverageandfoodordersapromptandprofessionalmanner.快速和業(yè)的迎所有客，為客點(diǎn)餐。Servecocktailsand/ormenutobarguests;up-sellwhentakingorders.為酒吧人提供尾酒和單上的目；點(diǎn)時(shí)向客推銷。

Performpre-post-shiftside-work.Stockservicestation.Foldandstackcocktailnapkinsandpreparebowlsofbarsnacks.工作前的準(zhǔn)備收尾工。清點(diǎn)務(wù)站。疊雞尾餐巾和備酒吧食。Recordorderonguestcheckandringonpre-checkregisteroraccordingtohotelprocedures.Completecustomerpaymenttransactionsaccordingcashandchargeprocedures.在客人單上進(jìn)記錄，錄帳號(hào)按酒店序進(jìn)行作。按金收款序完成客的付。Clearandcleantablesinapromptandefficientmanner.Cleanand/orwipedownstools,tables,chairs,walls,windows,mirrors,andfloorsasnecessary.Emptytrashandashtrays.高效快的清理清潔餐。需要清理和擦廢物桌椅，壁，窗，鏡子地面。倒垃圾AssistBartenderinpreparationoffruitsandgarnishes;mayassistBartenderinsetupandreplenishmentofappetizersor“happyhourbuffet,ifapplicable.協(xié)助吧侍應(yīng)生備水果裝飾品必要的，協(xié)助臺(tái)侍應(yīng)擺放和充開胃或“快時(shí)光的自助臺(tái)。Monitorguestbehaviorandamountalcoholconsumptiontodeterminewhenalcoholservicetoguestshouldcease;notifymanagementincidentsinvolvingexcessivealcoholconsumptionorimpairedconditionofcustomers;checkidentificationwheneverageofaguestrequestinganalcoholicbeverageserviceisquestionable.監(jiān)督客的行為酒精飲消耗量而決定么時(shí)候控制客的酒精；將因精過(guò)量引發(fā)的故或客人的傷程度報(bào)給管層；在飲用酒飲品的人的年有質(zhì)疑檢查客的身份。AlertManagementofanyserviceand/orsafetyissues.Makeappropriateservicerecoverygesturesaccordingtoestablishedguidelinesinordertoensuretotalguestsatisfaction.警告管層有關(guān)務(wù)或安的事宜按照設(shè)的指導(dǎo)要進(jìn)行當(dāng)?shù)难a(bǔ)服務(wù)以保客人滿意度Performotherdutiesasassigned完成分給的其工作。ACCOUNTABILITY責(zé)任范圍Numberofemployeessupervised管理的員DirectN.A.直接

無(wú)IndirectN.A.間接

無(wú)AnnualOperatingProfit/PayrollBudget–年度經(jīng)營(yíng)潤(rùn)和薪金算

N.A.無(wú)Metrics–Pageof4第2頁(yè)，4頁(yè)

主要績(jī)效標(biāo)

Completionofassignedtasks完成分給工作情況DecisionMakingResponsibilities(DecisionRights)–決策職責(zé)決策

N.A.無(wú)QUALIFICATIONSANDREQUIREMENTS任職要求RequiredSkills–技能要求

Demonstratedabilitytointeractwithcustomers,employeesandthirdpartiesthatreflectshighlyonthehotel,thebrandandtheCompany.完全代酒店，牌和公與顧客員工和三方交的能力Alcoholawarenesscertificationand/orfoodservicepermitorvalidhealth/foodhandlercardasrequiredbylocalgovernmentagency.持有當(dāng)政府規(guī)的含酒飲品知課程證或食品務(wù)許可或有效健康或品上崗。AbletoreadandwriteEnglish能夠讀英語(yǔ)。Qualifications–學(xué)歷HighSchoolorVocationalCertificateinHotelManagement,Food&Beverage,orrelatedfield.高中或店管理餐飲或關(guān)領(lǐng)域職業(yè)證。Experience–經(jīng)歷

1yearsrelatedexperienceoranequivalentcombinationofeducationexperience.Knowledgeofliquorbrands,beer,wine,champagne,non-alcoholicbeverages,designatedglassware,preparationmethodsandpreferred1年相關(guān)作經(jīng)歷或與此當(dāng)?shù)慕毯拖嚓P(guān)作經(jīng)驗(yàn)合的背。具有類品牌啤酒，檳，非精飲料，用玻璃皿，準(zhǔn)方法和飾品知者優(yōu)先慮。Thestatementsinthisjobdescriptionareintendedtodescribetheessentialnatureandlevelofwo