Room Service Set Up action plan

INDEXF&B Director 餐饮部总监F & B Manager 餐饮部经理Asst. F & B Manager 餐饮部经理助理F&B Coordinator 餐饮部协调员Secretary 秘书F&B Clerk 餐饮部文员Catering Manager 宴会厅经理Banquet Supervisor 宴会厅主管Banquet Captain 宴会厅领班Banquet waiters/waitress 宴会厅男女服务员Banquet Coordinator 宴会厅协调员Canteen Supervisor 员工餐主管Canteen Attendant 员工餐服务员Restaurant Manager – Coffee House 咖啡厅经理Asst. Rest. Manager – Coffee House 咖啡厅经理助理Rest. Supervisor – Coffee House 咖啡厅主管Rest. Captain – Coffee House 咖啡厅领班Rest. Hostess – Coffee Shop 咖啡厅领位Rest. Waiter/ waitress – Coffee House 咖啡厅男女服务员Rest. Bus boy – Coffee House 咖啡厅勤杂工Room Service Manager 咖啡厅送餐服务经理Room Service Supervisor 咖啡厅送餐服务主管Room Service Captain咖啡厅送餐服务领班Room Service Ordertaker 送餐服务接单员Room Service Waiter 送餐服务员Restaurant Manager Chinese Restaurant 中餐厅经理Asst. Restaurant Mgr. – Chinese Restaurant 中餐厅经理助理Restaurant Supervisor – Chinese Restaurant 餐厅主管Restaurant Captain – Chinese Restaurant 餐厅领班Restaurant Hostess – Chinese Restaurant餐厅女领班Restaurant Waiter / waitress – Chinese Restaurant餐厅男女服务员Restaurant Busboy – Chinese Restautant餐厅勤杂工Beverage Manager/Asst. Beverage Manager 酒水部经理及助理Beverage Supervisor 酒水部主管Bar Captain 酒水部领班Cocktail Waitress鸡尾酒服务员Bartender调酒员Fun Pub Manager夜总会经理Fun Pub Supervisor 夜总会主管Fun Pub Captain夜总会领班Disc Jockey唱片骑士Specialty Restaurant Manager 地中海餐厅经理Asisst. Specialty Restaurant Manager 地中海餐厅经理助理Specialty Restaurant Supervisors 地中海餐厅主管Specialty Restaurant Captain 地中海餐厅领班Specialty Restaurant Hostess 地中海餐厅领位Specialty Waiter/waitress 地中海餐厅服务员Delicatessen Assistant Manager 食品店经理助理Delicatessen Captain 食品店领班Delicatessen Waiter/tress 食品店服务员Revolving Restaurant Manager 旋转餐厅经理Assist Revolving Restaurant Manager 旋转餐厅经理助理Revolving Restaurant Supervisor 旋转餐厅主管Revolving Restaurant Captain旋转餐厅领班Revolving Restaurant Hostess旋转餐厅领位Revolving Restaurant Waiter/waitress 旋转餐厅服务员JOB DESCRIPTIONJOB TITLE : FOOD & BEVERAGE DIRECTOR职务餐饮部总监DEPARTMENT : F&B ADMINISTRATION部门餐饮管理JOB CODE : FB 1代码REPORT TO : GENERAL MANAGER上级主管总经理GENERAL MISSION 职责概述Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in office administration and operation of the department.负责监督、计划、控制及协调有关办公室行政管理及本部门各餐饮的工作。

Opera系统的构成Opera系统主控界面由:“Reservations”、”Front Desk”、“Cashiering”、“Rooms Management”、“AR”、“Commissions”、“Miscellaneous”、“Setup”、“End of Day”、与“Help”十个下拉菜单组成。

一、“Reservations”菜单“Reservations”菜单由以下选项构成1.“New Reservation”:做新预定。

2.“Update Reservation”更新与修改预定。

3.“wait List”等待分房客人报表。

(有约定未分分房的客人信息)4.“Blocks”团队预定5.“Profiles”客人档案(可以建立与修改客人档案)6.“Room Plan”客房状态(查瞧某一时间段房间的状态)7.“Floor Plan”楼层状态(查瞧某一层房间的状态8.“Confirmation”确认信(可以查询已经确认的预定)9.“Calendar”日历(日历上会显示每天的可用房数)二、“Front Desk”前台菜单“Front Desk ”菜单由以下选项构成1.“Arrivals”到达:为客人办理入住。

2.“In-House Guests”住店客人:用于住店客人的相关信息查寻。

3.“Accounts”客人档案信息查寻4.“Room Blocking”锁房:(可将预定时已经与客人确认过的房间与有特殊用途的房间锁定,锁定后的房间将成为不可卖房)5.“Messages”查瞧Messages(查瞧系统中所留的Messages)6.“Traces”查瞧Traces (查瞧系统登当天到第二天所留的Traces)？三、“Cashuering ”收银菜单“Front Desk ”菜单菜单由以下选项构成1.“Billing”入帐结帐:前台员工给住店客人入帐,办理退房时使用。

2.“Fast Postinh”快速入账,可以快速在任意一间在住客人的房账中入账。

Opera系统的构成Opera系统主控界面由：“Reservations”、”Front Desk”、“Cashiering”、“Rooms Management”、“AR”、“Commissions”、“Miscellaneous”、“Setup”、“End of Day”、和“Help”十个下拉菜单组成。

一、“Reservations”菜单“Reservations”菜单由以下选项构成1.“New Reservation”：做新预定。

2.“Update Reservation”更新和修改预定。

3.“wait List”等待分房客人报表。

（有约定未分分房的客人信息）4.“Blocks”团队预定5.“Profiles”客人档案（可以建立和修改客人档案）6.“Room Plan”客房状态（查看某一时间段房间的状态）7.“Floor Plan”楼层状态（查看某一层房间的状态8.“Confirmation”确认信(可以查询已经确认的预定)9.“Calendar”日历（日历上会显示每天的可用房数）二、“Front Desk”前台菜单“Front Desk ”菜单由以下选项构成1.“Arrivals”到达：为客人办理入住。

2.“In-House Guests”住店客人：用于住店客人的相关信息查寻。

3.“Accounts”客人档案信息查寻4.“Room Blocking”锁房：（可将预定时已经和客人确认过的房间和有特殊用途的房间锁定，锁定后的房间将成为不可卖房）5.“Messages”查看Messages（查看系统中所留的Messages）6.“Traces”查看Traces （查看系统登当天到第二天所留的Traces）三、“Cashuering ”收银菜单“Front Desk ”菜单菜单由以下选项构成1.“Billing”入帐结帐：前台员工给住店客人入帐，办理退房时使用。

2.“Fast Postinh”快速入账，可以快速在任意一间在住客人的房账中入账。

客房服务员跑服务流程详解英文回答：As a room service attendant, the primary responsibility is to provide excellent service to hotel guests. Theservice flow typically includes the following steps:1. Receiving the order: The room service attendant receives the order either through a phone call or in-person request. It is essential to listen carefully and accurately note down the guest's preferences and special requests.2. Preparing the order: Once the order is received, the attendant proceeds to the kitchen or bar area to preparethe requested items. This may involve assembling food items, garnishing dishes, and preparing beverages as per theguest's specifications.3. Setting up the tray: After the order is prepared,the attendant arranges the items neatly on a tray.Attention to detail is crucial here, ensuring that the tray is clean and properly organized.4. Delivering the order: The attendant carries the tray to the guest's room, ensuring a steady and balanced grip.It is essential to be polite, friendly, and professional while interacting with guests during the delivery.5. Presenting the order: Upon reaching the guest's room, the attendant knocks on the door and waits for the guest to answer. When the guest opens the door, the attendant greets them with a warm smile and presents the tray with the ordered items.6. Assisting with setup: If requested, the attendant may assist the guest in setting up the tray on a table or any other preferred location. This may involve arranging plates, utensils, condiments, and other accompanying items.7. Explaining the order: The attendant briefly explains the contents of the tray, highlighting any special features or recommendations. It is essential to be knowledgeableabout the menu items to answer any questions the guest may have.8. Collecting payment: If applicable, the attendant collects payment from the guest. This may involve handling cash, credit cards, or any other payment method accepted by the hotel. It is crucial to handle financial transactions accurately and securely.9. Thanking the guest: After the order is delivered and payment is collected, the attendant expresses gratitude to the guest for choosing the hotel's room service. A sincere thank you and a pleasant farewell leave a positive impression on the guest.10. Cleaning up: Once the attendant leaves the guest's room, it is necessary to clean and organize the tray and any leftover items. This may involve disposing of waste, washing dishes, and restocking inventory for future orders.中文回答：作为客房服务员，主要责任是为酒店客人提供优质的服务。