1.为客人提供优越的餐饮体验和服务 2.准备充足的餐具和消耗品,确保顺利运行 3.工作环境的清洁和充分遵守职业安全流程 4.管理员工对SOP要求和服务标准的执行情况 5.陪同和带领客人到指定的餐桌, 向客人展示餐厅菜单并推荐菜肴和酒水 6.确保餐饮服务的准确性和效率, 提供高效率的餐飲服务 7.指导新员工保持既定的服务标准,实现持续改进,并帮助同事与企业文化保持一致 8.收集相关餐饮服务意见,并将其传递给烹饪团队,以便后续跟进和未来的菜单规划 9.协同外场同事与顾客建立融洽的关系,对危机事件能做出足够敏锐和正确的反应 10.协助餐厅经理管理餐具器皿、布草等客用物料,定期盘点,控制损耗 无间设计创始人吴滨,携手来自纽约米其林二星餐厅Atera厨师团队的Eddie Huang,为沪上食客带来仅16席的Fusion料理餐厅——HAISHANG。Eddie Huang曾在Eleven Madison Park,Restaurant Daniel,Noma等米其林餐厅担任厨师。在纽约米其林二星餐厅Atera的经历,让Eddie逐渐理解应时而食、就地取材的料理哲学。 Ben Wu, the Founder of W. Design, joined hands with Eddi Huwang from the chef team of Atera, a Michelin two-star restaurant in New York, to introduce HAISHANG, a 16-seat fusion cuisine restaurant, to Shanghai diners. Eddie Huang honed his culinary skills at renowned establishments, such as Eleven Madison Park, Restaurant Daniel, and the Michelin-starred restaurant Noma before joining Atera, where he gradually mastered the philosophy of cooking with seasonal local ingredients.