All Liquor brands, beers and non-alcoholic selections available in outlet. ?
餐廳可提供的所有的酒精飲料,啤酒和非酒精飲料的商標(biāo)名。
The particular characteristics and description of every wine/champagne on the?list.
酒水單上每種葡萄酒/香檳的具體特點(diǎn)和描述。
Designated glassware and garnishes for drinks.
飲料指定的杯子和裝飾。
All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and Prices.
菜單的所有內(nèi)容,烹調(diào)方式,成份,醬汁,分量,裝飾,擺放和價(jià)格。
Strong?skills on making coffee?selections?available on the menu. Offer L&Gs training related.
熟練掌握制作菜單上的所有咖啡,并且給予相關(guān)培訓(xùn)。
Daily menu specials .
每天的特價(jià)推介菜。
Check?outlet layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress
code.
檢查餐廳的整體擺設(shè),桌子/座位/工作臺數(shù),合理的桌面擺臺,房間的可容納量,運(yùn)營時(shí)間,價(jià)格范圍和著裝
要求。
infrasys?and manual system procedures .
?系統(tǒng)操作程序。
Daily house count, arrivals/ departures, VIPs .
?每日住房率,入住/離店,貴賓。
Schedule in house group activities, locations and times.
記錄在店客人的日常行程表,如地點(diǎn)和時(shí)間等。
Correct maintenance and use of equipment.
正確的保養(yǎng)和運(yùn)用各類設(shè)備。?
All department policies/ service procedures.
所有分部門的政策/服務(wù)程序。
Line-up when manager or assistant manager not work or busy.
當(dāng)經(jīng)理或者副經(jīng)理在忙的時(shí)候組織部門會議。