【正文】 : 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點前和下午 5點前打印當(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 reservation status of following in three days for GM,Rm, DFB,ADOFB,SP Manager, BQT Manager, E Chinese Chef , E Western Chef, Caf233。 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 : 10 STANDARD OPERATION PROCEDURE 福州 xxxx大酒店 標(biāo)準(zhǔn)工作程序 DEPARTMENT: Famp。 Help guests to seated. 幫助客人入座。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 05 號碼 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。 If any VIPs involved in the table, Slaes person to introduce GM/RM to the host and major guests at the time to serve the fourth course. To propose a toast to VIPs for facesaving purpose if necessary. 如在座的有 VIP客人，由銷售人員在上第四道菜時將 GM/ RM, 介紹給主人或主賓。 In the course of dinning, Sales person to assit Kitchen to control the speed of serving courses and ensure quality of service. 宴會進行中，銷售人員需協(xié)助廚房控制出菜速度并督促服務(wù)質(zhì)量。 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 : 12 STANDARD OPERATION PROCEDURE 福州 xxxx大酒店 標(biāo)準(zhǔn)工作程序 DEPARTMENT: Famp。 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。 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 : 13 STANDARD OPERATION PROCEDURE 福州 xxxx大酒店 標(biāo)準(zhǔn)工作程序 DEPARTMENT: Famp。 Follow up 工作職責(zé) : 每日的會議及跟進 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 Daily meeting amp。并根據(jù)當(dāng)日客人對食品及服務(wù)的意見制定跟進計劃。 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。 ADOFB, SP manager, Reservation Manager and Kitchen Manager will meeting of take over to analyse sales dish of business’s revenue will analyse of improve on the per month. 每月一次，餐飲副總監(jiān)，夏宮經(jīng)理，中餐廚師長和預(yù)訂部經(jīng)理對本月的銷售菜肴和營業(yè)收入進行討論、分析并改進。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 08 號碼 TASK : Service Standard for Tiers A Guests 工作職責(zé) : A 級客人的服務(wù)標(biāo)準(zhǔn) 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 Classify Tiers A guests A級客人的界定 Service Standard 服務(wù)標(biāo)準(zhǔn) Provincial Governments 省市委政府接待活動 Inform Executive Chinese Chef go through menu, menu checked by ADOFB,DFB, RM 通知中餐行政總廚仔細(xì)檢查菜單，該菜單必須由餐飲副總監(jiān)、餐飲總監(jiān)和駐店經(jīng)理審核。 Inform GM,RM,DFB waiting guest in Lobby. 通知總經(jīng)理、駐店經(jīng)理和餐飲部總監(jiān)在大堂等候客人的到來。 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。 Red wine served before guest sit down, especially for government official. Reservation sales will answer for booker if open the red wine before. 紅葡萄酒必須在客人坐下之前就準(zhǔn)備好，尤 其是遇到政府官員。 Pour Fruit juice in glass, ask guest and put on table directly, same as Mr. RK’s Service standard. 將果汁倒入玻璃杯中，用托盤盛放，直接詢問客人，和服務(wù)郭先生的標(biāo)準(zhǔn)相同。B Sales 部門 ： 餐飲銷售 JOB TITLE: Sales Executive 職稱 ： 銷售代表 TASK NO : 08 號碼 TASK : Service Standard for Tiers A Guests 工作職責(zé) : A 級客人的服務(wù)標(biāo)準(zhǔn) 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 Sales