郵輪餐廳服務(wù)生中英文職位描述

1、word 文檔僅供參考可修改的 word 文檔。請(qǐng)根據(jù)自己的實(shí)際情況進(jìn)行修改使用。郵輪餐廳服務(wù)生中英文職位描述職位：自助餐廳的服務(wù)生部門：餐飲部職位總述：根據(jù)環(huán)境衛(wèi)生標(biāo)準(zhǔn),主要負(fù)責(zé)露天甲板,浴場(chǎng)自助以及披薩店的清潔。在太陽(yáng)公主號(hào)(thesunprincess)，黎明公主號(hào)(thedownprincess)，海洋公主號(hào)(theseaprincess)上也 負(fù)責(zé)員工和長(zhǎng)官食堂的清潔衛(wèi)生。能夠提供快速有效的服務(wù)。工作職責(zé)：1 .熟悉正確的操作, 清掃和消毒程序。保持餐廳, 自助區(qū)域 , 披薩店,員工房間衛(wèi)生。在太陽(yáng)公主號(hào)(thesunprincess)，黎明公主號(hào)(thedownprincess)，

2、海洋公主號(hào)(theseaprincess 上也 負(fù)責(zé)員工和長(zhǎng)官食堂的清潔衛(wèi)生。2 .正確操作垃圾分類系統(tǒng),將垃圾從工作地點(diǎn)運(yùn)輸?shù)教幚韰^(qū)域。3 .了解工作時(shí)間表,熟悉公司的規(guī)章政策制度。4 .有能力在任何餐飲區(qū)域工作的能力。5 .熟悉菜單,酒品服務(wù)。熟知各項(xiàng)酒水及其價(jià)錢。6 .協(xié)助管理露天甲板,自助餐區(qū)域以及披薩店員。在太陽(yáng)公主號(hào)( thesunprincess) ,黎明公主號(hào)(thedownprincess),海洋公主號(hào)(theseaprinces上也負(fù)責(zé)員工和長(zhǎng)官食堂的清潔衛(wèi) 生。和酒吧物品擺設(shè)的整潔。7 .保持所有工作區(qū)域干凈整潔,遵守美國(guó)公共衛(wèi)生署安全衛(wèi)生條例。8 .通過(guò)衛(wèi)生維護(hù)手冊(cè)向上

3、級(jí)報(bào)告所有的衛(wèi)生問(wèn)題。9 .遵守船上各項(xiàng)規(guī)范標(biāo)準(zhǔn)。10 .完成所有上級(jí)管理人員分配的任務(wù)。要求：服務(wù)員工作直接受到上級(jí)的安排和管理,但工作時(shí)需要具備一定的靈活性。需要同顧客和工作人員大量的交流。必須會(huì)使用食品準(zhǔn)備區(qū)的設(shè)備,并且小心謹(jǐn)慎的操作以保證生命的安全。 具有良好的英語(yǔ)交流能力。具有相關(guān)的賓館工作知識(shí)。 了解環(huán)境保護(hù)準(zhǔn)則。 具有餐飲 部門工作的常識(shí)和經(jīng)驗(yàn)。會(huì)操作p.o.s收銀系統(tǒng)具有很好的社交溝通能力，能在壓力下工作個(gè)人儀表干凈整潔。jobdescriptiontitle:assistantbuffetsteward/stewardessdepartment:food&bevera

4、gepositionreportsto:assistantmaitred’hotelheadwaiterfood&beveragesupervisor(ofassignedarea)headwaiterinternalservice(onsun,dawn,sea,andocean)rank:ratingdaterevised:october28,2002positionsummaryaccountableforthecleanlinessoftheopendeck,lidobuffet,andpizzeria,inaccordancewithsanitationsta nd

5、ards.onthesun,dawn,sea,andocean,alsoaccountableforthecleanlinessoftheofficer’sandcr ewmessrooms.providespromptandefficientservicetotheassignedarea.dutiesandresponsibilities1.familiarwithcorrectproceduresintheoperation,cleaningandsanitizingofthediningroom,buffet,pizze riaand,onsun,dawn,sea,ando

6、cean,officer’sandcrewmess.2.arrangethecorrectgarbageseparationsystemandremovalfromplaceofworktodisposalarea.3.familiarwithworkscheduleandcompanyguidelines,policies,andprocedures.4.capableofworkinginanyfood/beveragearea.5.familiarwithmenuitems,wineservice,andbeveragerecipesandprices.6.assistint

7、hesetupofdeck,buffet,pizzeriaand,onthesun,dawn,seaandocean,officer’sandcre wmessroomandbarfurniture.7.maintainandkeepallworkareascleanandfollowu.s.publichealth(usph)rules.8.reporttothesupervisorandfollow-uponallmaintenanceproblemsthroughthemaintenancerepairbook.9.upholdandmaintainbyexample,ata

8、lltimes,allaspectsofthec.r.u.i.s.e.program.10.performanyandallsuchdutiesasmaybeassignedbysupervisor(s)and/orotherseniormanagement. specificjobrequirementssupervisionthenumberofpeoplethispositionsupervises,ifany,eitherdirectlyorthroughsubordinates:nonementalapplicationthenatureofthedecision-makingabi

9、litythepositionrequiresversustheextenttowhichtheworkisgovern edbytheestablishedpoliciesandprocedures:workiswell-definedbutallowsforsomeflexibilityresponsibilitiestheextenttowhichanerrorinjudgmentonthejobwouldresultinlossoftime,expenseorpublic/employeeg oodwill:workreceivescloseanddirectguidanceandsu

10、pervisioncontact/internalandpublicthelevelofcontactwithothersoutsideandwithintheorganization:significantcontactwithpassengersandcrewimpactthemeasurableimpactthispositionhasonthecompany/vessel:positionhasmarginalimpactonthedepartmentequipmentequipmentoperationtheequipmentthispositionusesthatrequiress

11、omeknowledgeandskillforusage:mustknowhowtooperateallequipmentinallfoodpreparationareasanddiligentlytakeprudentandreason ablecareofallequipmentintheareaofresponsibilityinordertomaximizelifeexpectancybackgroundeducationmusthaveacompletecommandoftheenglishlanguage,asrequiredbycompanypolicy preferredhotelschoolmustattendusphsanitationcoursesandunderstandenvironmentalrulesexperiencepreviousfood&beverageexperiencequalificationsknowledgeofp.o.ssystemba