去餐廳面試不同的職位的注意事項

一、餐廳服務員

1. Say something about the duties of the waiter / waitress

說一下餐廳服務員的工作職責是什麼.

2. What’s your daily job? 你的日常工作是什麼?

3. Do you think a cordial smile is important when you are serving the guest? Why?你認為當你服務客人的時候親切的微笑是很重要的嗎?為什麼?

4. How big is your restaurant? How many dining-seats

你們的餐廳有多大?有多少張桌子?

5. Do you know how to set up table? 知道怎樣擺臺嗎?

6. What’s your shift? 你都有什麼班次?

7. How do you make sure you make guests happy in the restaurant with F & B service?

你如何確保你的客人在餐廳高興的用餐?

8. If the guest angry what should you do?

如果顧客生氣了你該怎麼辦?

9. Why do you apply for waiter /waitress? What’s the waiter / waitress ?

你為什麼申請服務員這個職位?什麼是餐廳服務員?

10. How to take order? 怎樣進行點單?

11. What’s good service? / What’s the teamwork for you?

什麼是優質的服務? 什麼是團隊精神?

12. How do you make unique service ?

怎樣做到獨一無二的服務?

13. Do you know what is the customer service?

你知道什麼是客戶服務

嗎?

14. What will you do when you finish the job?

工作之餘做些什麼?

15. What do you like in your job? And don’t like?

在你的工作中你喜歡做什麼?不喜歡什麼?

16. What is your character? 你的個性怎樣?

17. Do you know Chinese cuisine? 你知道中國的菜系嗎?

18. Can you name some dishes? / soups?

能說出一些菜的名字嗎? 湯的名字?

19. What is your special dish today? 今天的特色菜是什麼?

20. What kind of boss do you expect ? What do you think of your boss?

你希望有什麼樣的上司?對你的老闆怎樣看?

21. How many floors in your hotel? Your restaurant in which floor ? 你們的酒店有幾層樓?餐廳在幾樓?

22. What’s your supervisor name ? 你們的主管叫什麼名字?

23. How many restaurants in your hotel?酒店裡有多少餐廳?

24. What is the name of your restaurant ?餐廳的名字?

25. Can you describe your hotel ? 能描述一下你們的酒店嗎?

is you weakness during work? 你在工作中的缺點是什麼?

27. What are some foods that you know are healthy for your body?

你知道什麼食物對身體有益嗎?

28. How to handle errors in the work, give example.

工作中出現錯誤怎樣處理，舉例說明。

29. How many staff working in restaurant?

餐廳有多少員工?

30. If you and your roommates have a conflict will affect the work?如果你與你的室友發生矛盾會影響工作嗎?

se illustrate the procedure of western restaurant banquet.請畫出西餐宴會的流程圖。

One, under the first market awareness: you can from the customer orientation, competitor analysis, advertising the three aspects of market analysis.

一、如果你是銷售員，結合營銷管理提出以下建議：

Two, if you are in sales, according to put forward the following suggestions of marketing management:

1、首先要鎖定目標進行市場定位，目標市場即是對酒店產品有需求、有支付能力的客戶群，也是酒店能力所及的客戶群體。酒店要有針對性的研究目標市場，做出詳細的分析，確定後採取主動深入營銷戰略，爭取更為廣闊的目標市場。我們在鎖定目標市場的同時，要竭盡全力維護客戶的忠誠度，維護的這些客戶是最好的免費的口碑宣傳，也是其它競爭對手比較難爭取的客戶群。

1, first of all to lock the target market positioning, target market is the demand for hotel products, have the capacity to pay of customers, but also the hotel capacity and customer groups. The hotel to the research of target market, make detailed analysis, determined to take the initiative to in-depth marketing strategy, strive for a more broad target market. Our target market at the same time, strain every nerve to maintain customer loyalty, the maintenance of these customers is the best free word-of-mouth publicity, but also other competitors more difficult for customers.

2、培養客戶群、減少營業成本。一個酒店只有具有特色、良好的服務、具有新穎的`賣點、與之產品相匹配的價格體系，真正實現客我共贏，方能維繫良好的客我關係，才能談及客戶的忠誠度。忠誠的顧客其自願花錢購買酒店的產品與服務，其消費支出遠遠超出隨意性客人，並且產生的口碑效應是對酒店最好且免費的宣傳。

2, cultivate customer base, reduce operating costs. A hotel only has the characteristic, good service, has a new selling point, and the product price to match system, realize the guest and I win, in order to maintain good customer relationship to talk about me, customer loyalty. The loyal customer voluntary money buy hotel products and services, the consumer spending far beyond random guests,/ reputation effect and is the best hotel and free publicity.

3、節日營銷與大席營銷。中國作為一個禮儀之邦，每年節日在60餘個，大家普遍比較重視的也有20多個，基本每個月都有節日，對於酒店來講可根據本地市場環境，根據不同的節日做出相應的營銷策劃與推廣。

3, a holiday marketing and marketing. China as an annual festival in a state of ceremonies, more than 60, generally pay more attention to also have more than 20, a day each month for the hotel in terms of basic,/ according to the local market environment, make corresponding marketing planning and promotion according to different festivals.

4、優質服務。酒店要根據現狀制定服務及工作標準程式，規範技能操作。在對客服務過程中靈活的按其標準方能給客人提供優質服務。衡量優質服務的唯一標準就是顧客滿意，我們也只有通過嚴抓培訓、制定標準、靈活運用才能實現客人最大滿意率。

4, high quality service. According to the status of hotel service and operation standards formulated procedures, standardized operation skills. In the customer service process flexible according to their standards in order to provide quality service to guests. The only standard to measure the quality of service is the customer satisfaction,/ we only through the strict training, setting standards, flexibility in the use of in order to achieve maximum guest satisfaction rate.

5、執行力度、督察力度。酒店管理者的通病大都集中在落實問題上，如若沒有執行到位總是有很多借口。但若換個角度去思考問題、去解決問題、協調尋求解決方案，那麼問題就迎刃而解。只有執行力度上去了，工作質量才能隨之提高。

5, enforcement, supervision and inspection. Common hotel managers are concentrated in the problem, if no execution always have a lot of excuses. But if we change an angle to think, to solve the problem,/ the coordination to seek the solution, then the problem will be smoothly done or easily solved. Only the enforcement is up, the quality of work in order to increase.

餐廳人員面試計劃方案

為確保我院餐廳7 月份順利執行，現將報名人員進行面試篩選，根據我院前期用餐人數來確定實際招用人數，具體人數如下：

一、定編定崗人數：

廚師長2名（1、2樓各一名）、主廚7名、麵點師6名、冷盤3名、打荷4名、配菜8名、洗碗工10名、洗菜工10名、傳菜員3名、售飯員10名、保潔員6名、會計1名、人事1名、收銀員1名、包間服務員3名、送餐員5名、採購2名、庫管2名。

二、各崗位要求具體如下：

1.廚師長2名（具有15年工作經驗含7年烹飪工作經驗，責任心強，廚師等級證，精通各種菜系，有豐富的廚房管理經驗）

2.主廚7名（具有8年工作經驗，廚師登記證，精通各種菜系，能夠服從配合廚師長管理）

3.麵點師6名（具有5年工作經驗者，能夠熟練的製作各種主食系列外帶花樣）

4.冷盤3名（具有5年工作經驗者，能夠熟練製作出各種菜系的搭配冷盤及盤飾圍邊）

5打荷4名、配菜8名、洗碗工10名、洗菜工10名、

傳菜員3名、售飯員10名、保潔員6名、會計1名、人事1名、收銀員1名、包間服務員3名、送餐員5名、採購2名、庫管2名。（以上人員具有相關專業以及相關工作經驗者優先考慮，且以上人員必須滿足年齡在18至45週歲，身體健康、愛崗敬業、吃苦耐勞的精神）

三、面試時間

報名人員在5月31日前進行分批面試

第一批：1.2樓廚師長及各檔口主廚（廚師長附廚房管理方案及菜品明細）（主廚附個人簡歷及特色菜餚明細） 廚師長面試摘選通過之後（留4名），在老醫院廚房進行菜品嚐試，嘗試通過之後（留2名），輔助餐廳管理人員定編主廚，麵點，冷盤等後廚人員。

第二批：會計、人事、庫管、採購

第三批：前廳人員及後廚人員

（以上面試人員在報名當日應攜帶本人身份證影印件3份、一寸免冠照5張、相關專業證書、健康證）