Sheraton Suzhou Hotel & Towers
New Employee Training Profile / Certification
Department

: Food & Beverage
Employee:
Outlet: Banquet
Position: Shift Leaders
Manager:
Date
November 2, 1999
Levels of Competency
Task #
Task
1
2
3
4
Certified By:
FB/ SUP 001
分配任务
FB/ SUP 002
给予有效的说明
FB/ SUP 003
保证一贯的质量
FB/ SUP 004
沟通
FB/ SUP 005
检查主桌
FB/ SUP 006
与厨房沟通就餐人数
FB/ SUP 007
从客人那里获得反馈
FB/ SUP 008
在活动中处理客人特殊需要
FB/ SUP 009
填写入厨单
FB/ SUP 010
分配结束任务
FB/ SUP 011
安排设置准备工作
FB/ SUP 012
申请供给
FB/ SUP 013
宴会厅酒水存货标准
FB/ SUP 014
基本视听器材的设置

FB / MGR 006
阅读预报表
FB/ MGR 007
培训员工
FB / MGR 008
班前会
FB/ MGR 010
阅读宴会厅活动派工单
1 ( has received training 2 ( has reached basic competency
3 ( basic competency & SGSS 4 ( basic competency & SGSS & efficiency
SHERATON SUZHOU HOTEL & TOWERS
STANDARDS AND PROCEDURES
Department:
Food & Beverage Supervisors
Job Category #
FB/SUP 001
Dept Head:
GM Approval:
Task:
Assigning Duties
Effective Date:
November 2, 1999
Standard:
All staff will be assigned to their workstation to ensure they are productive from the start to the finish of their day.
所有的职员将会被分配到他们的工作岗位确保他们从工作日开始到结束他们有
Procedure
程序
Schedule all staff to work days so that they are:
1. 安排所有员工的工作时间表以便 他们是:
Set break times for meals and coffee
安排就餐休息时间
Ensuring that the times in between breaks are adequately filled with work
Assignments
确保休息之间的合理的工作任务
Kept a consistent review with staff to ensure that they are completing set work
Assignments within the sufficient amount of time
保持一贯的对员工回顾以确保他们有足够的时间完成任务

Be flexible enough to swap work assignment between staff and be prepared to set
Assignments that are not necessarily in their section, but which benefit the overall
Operation.
一定要足够灵活机动地调动员工之间的工作任务，对他们之间的不确定的工作任务要有准备，但要有利于操作
SHERATON SUZHOU HOTEL & TOWERS
STANDARDS AND PROCEDURES
Department:
Food & Beverage Supervisors
Job Category #
FB/SUP 002
Dept Head:
GM Approval:
Task:
Giving Effective Instructions
Effective Date:
November 2, 1999
Standard:
Staff will be given effective and clear instructions so that there is never any doubt
As to which goals are to be achieved during their work assignment.
给予员工有效的清楚的说明以致他们在实现工作任务的目标时决不能有疑问
Procedure
Assign a clear list of daily and weekly and other assignments.
制定一张每日、每周、和其他任务的清单
Ensure that the staff member is spoken to personally so that they are clear as to what
Your expectations are during their shift
确保每个员工被告知以致他们都清楚在班上你的期望
Ask for a staff member to repeat back any items which you feel they have not fully
Comprehended.
告诉员工返工任何你觉得他们没有完全完成的工作任务
Check on their progress occasionally, especially towards the beginning of their
Assignment to ensure that things are being done correctly.
偶尔检查一下他们的进展，特别对于刚开始时，以确保任务正确地完成
SHERATON SUZHOU HOTEL & TOWERS
STANDARDS AND PROCEDURES
Department:
Food & Beverage Supervisors
Job Category #
FB/SUP 003
Dept Head:
GM Approval:
Task:
Ensure consistent quality
Effective Date:
November 2, 1999
Standard:
All guests will receive consistent, high quality Food &. Beverage and service whilst in the hotel’s outlets.
在酒店任何餐饮场所所有客人都将得到一贯的高质量的餐饮服务
Procedure
Ensure staff are properly trained in the Standards & Procedures before undertaking
Tasks in the outlet.
确保员工在上岗前接受适当的工作标准和程序的培训
Ensure that all staff understand the correct method of preparation and appearance of
Food & Beverage items.
确保员工明白如何准备食品和饮料及出品的正确方法
Review constantly the staff performance of their duties, coaching and training them
Where necessary to improve their standards and identifying where additional training is
To be undertaken.
经常性地回顾员工的工作表现，指导和培训他们哪些标准需要提高、识别他们需要哪些附加的培训
Review feedback from guest and team members when gauging the staff’s performance.
在衡量员工的工作表现时回顾一下客人和其他成员的反馈
Concentrate most of your efforts on the finished product, rather than on how you
have arrived at that product.
倾注你们所有的努力在产品上，而不满于现状