【正文】 餐飲副總監(jiān) 仔細(xì)檢查菜單。 15 16 DEPARTMENT: Famp。 SP Manager and ADOFB check table set up. 夏宮經(jīng)理和餐飲副總監(jiān)檢查桌面的擺放。 follow up 每日的會(huì)議及跟進(jìn) ADOFB, SP mananager, E Chinese Chef and Reservation Manager will conduct meeting at 9:30pm every day. To make implementation plan base on guests’ ments. 每晚 9： 30，餐飲副總監(jiān)，夏宮經(jīng)理，中餐廚師長(zhǎng)和預(yù)訂部經(jīng)理進(jìn)行每日溝通會(huì)。 To get the bill prepared before closing of banquet, in order to save up the settling time. 宴會(huì)接近結(jié)束時(shí)，提前準(zhǔn)備好帳單，以便節(jié)省客人結(jié)帳時(shí)間。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 04 號(hào)碼 TASK : Gre etings upon guest arrival 工作職責(zé) : 客人到店時(shí)的迎候 EQUIPMENT REQUIRED: 所需設(shè)備 : WHAT TO DO 工作程序 HOW TO DO 操作明細(xì) WHY 工作目的 Guest Greeting 迎接客人 Warmly wele guests with hostess staff and lead guests to function room. 熱情地同迎賓員引領(lǐng)客人至 包間。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 02 號(hào)碼 TASK : Preparation before banquet starts 工作職責(zé) : 餐前準(zhǔn)備 EQUIPMENT REQUIRED: 所需設(shè)備 : WHAT TO DO 工作程序 HOW TO DO 操作明細(xì) WHY 工作目的 Escort booker to the restaurant entrance or hotel Lobby to wait for his guests. 陪同訂餐者在餐廳門口酒店大堂等候其客人。 PREPARED BY: Jackson Zeng 起草人 : APPROVED BY: Mr Eddie Chua 批準(zhǔn)人 : POSITION: ADOFB 職位 : SIGNATURE/DATE 簽字 /日期 : POSITION: GM 職位 : SIGNATURE/DATE 簽字 /日期 : 5 XXXX HOTEL, FUZHOU STANDARD OPERATION PROCEDURE 福州 xxxx大酒店 標(biāo)準(zhǔn)工作程序 DEPARTMENT: Famp。 DEPARTMENT: Famp。B Sales 餐飲銷售 2 Famp。選擇散點(diǎn)的客人，可先建議準(zhǔn)備些頭盤菜或高價(jià)位的菜，以免客人等候上菜時(shí)間較長(zhǎng)。 Reconfirm details and ensure everything is ready, if there’s any changes, inform sections concerned immediately. 再次確認(rèn)細(xì)節(jié)，確保各事項(xiàng)準(zhǔn)備 。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 03 號(hào)碼 TASK : Reservation Status Distribution 工作職責(zé) : 客情通知 EQUIPMENT REQUIRED: 所需設(shè)備 : WHAT TO DO 工作程序 HOW TO DO 操作明細(xì) WHY 工作目的 Distribute daily reservation status to relative department 將當(dāng)日客情通知相關(guān)部門 Distribute 3 day reservation forecast to relative department 將 3日客情預(yù)測(cè)通知相關(guān)部門 Print out the reservation status pass to GM,RM, DOFB,ADOFB,E Chinese Chef and SP manager before 11:00 in the morning and 17:00 in the afternoon. 上午 11點(diǎn)前和下午 5點(diǎn)前打印當(dāng)日客情單送至總經(jīng)理，副總，餐飲總監(jiān)，餐飲副總監(jiān)，中餐行政總廚和夏宮經(jīng)理。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 05 號(hào)碼 TASK : 客人用餐中的服務(wù) 工作職責(zé) : Operation during the banquet EQUIPMENT REQUIRED: 所需設(shè)備 : WHAT TO DO 工作程序 HOW TO DO 操作明細(xì) WHY 工作目的 Operation during the banquet 客人用餐中的服務(wù) Pay attention to the speed of serving to ensure the first main course to be served within 5 minutes, any rush or delay must municate with service leader /Service Manager and Executive Chinese Chef. 留意上菜速度，保證第一道主 菜在 5分鐘內(nèi)上桌，一旦速度過快或過慢應(yīng)與服務(wù)主管 /經(jīng)理和廚房做好溝通。 Inform DOFB and ADOFB farewell guest, invite GM/RM to farewell VIP guests if necessary. 如需要，通知餐飲總監(jiān)及餐飲副總監(jiān)送別客人，要求 GM/RM送別 VVIP客人。 SP manager go through all business card with service leader and reservation manager. 夏宮經(jīng)理要和預(yù)訂部經(jīng)理，主管們一起把今天收 集的名片回顧一遍。 Cold dish must be served 30 minutes before guest e, no matter guest confirmed menu or not. Reservation sales will control detail time. 不論客人是否已經(jīng)確認(rèn)菜單，冷菜都必須在客人來之前 30分鐘擺放好。 ADOFB or SP Manager and E Chinese Chef check guest satisfaction. 由中餐營運(yùn)經(jīng)理或是夏宮經(jīng)理及中餐行政總廚檢查客人的滿意度。 Cold dish must be served 30 minutes before guest e, no matter guest confirmed menu or not. 不論客人是否已經(jīng)確認(rèn)菜單，冷菜都必須在客人來之前的 30分鐘擺放好。 Telemarketing on regular basis(Reservation manager, SP Manager) 定期的電話銷售（預(yù)訂部經(jīng)理，夏宮經(jīng)理） PREPARED BY: Jackson Zeng 起草人 : APPROVED BY: Mr Eddie Chua 批準(zhǔn)人 : POSITION: ADOFB 職位 : SIGNATURE/DATE 簽字 /日期 : POSITION: GM 職位 : SIGNATURE/DATE 簽字 /日期 : 19 STANDARD OPERATION PROCEDURE 福州 xxxx大酒店 標(biāo)準(zhǔn)工作程序 DEPARTMENT: Famp。 Complementary beverage or food is given base on their expense. Or buy gift to guest when do the sales call. (5%of their expens) (DOFB, ADOFB) 根據(jù)客人的餐費(fèi)標(biāo)準(zhǔn)贈(zèng)送相應(yīng)的酒水或食物。 Assistant SP manager and service Leader farewell guest. 中餐助理經(jīng)理和服務(wù)主管向客人告別。 5． Put the fragment in a container which is specified for breakage. Forbid to put them in garbage. 將清掃的碎片倒在 固定的破損收集箱