Standard & Procedure

标准和程序

Task：Venue Maintenance Date Updated:2013/10/10

REF 编号: FB-SOP-D&D-057
任务: 餐厅的维护 更新日期：2013/10/10

Department: Food and Beverage Initiated by: Director – Food & Beverage Signature: Stephane Tremblay
部门：餐饮部 拟稿：餐饮部总监 签名：

Section: Decanter&DrawingRoom Approved by: General Manager Signature: Richard Deutl

分组：闲逸廊品酒阁 批准：总经理 签名：

Standard 标准:
It is the standard of St. Regis Hotel & Resort that all restaurants will be kept well maintained and clean at all times, a cleaning
schedule must be followed at all times.
所有的餐厅都必须保持干净并维护良好, 清洁工作须按清洁安排计划严格执行, 这是瑞吉酒店及度假村集团的运作标准
和程序.

Procedure 程序：

(1) Procedure 程序
 Restaurant cleaning schedule must be provided by venue manager
部门经理要制定出餐厅清洁工作的计划和安排
 Assigned associate according to the cleaning task on daily basis
指派员工根据每日清洁工作的安排做清洁
 Cleaning of the restaurants and bar is usually done by the Housekeeping, however it is the responsibility of venue
associates to assist Housekeeping to keep the venue clean at all times.
部门的清洁通常是由房务部员工完成的, 但是部门的员工都有责任去协助房务部员工保持餐厅的干净清洁
 Service trolleys cannot be overloaded. The wheels of the service trolley must be serviced and cleaned regularly.
服务用车不能负载过量. 服务用车的车轮必须定时的清洁和保养
 Any maintenance must be reported to the Engineering Department and followed through via the maintenance
request system.
所有的维修都要按维修申报制度申报给工程维修部门
 Always be on the lookout for any preventative measures that can be put in place prior to the occurrence of any
serious breakdowns.
经常检查和发现一些潜在的问题, 这样可以在任何严重问题出现前就能采取一些可预防的措施
 All equipment and furniture must be checked before business.
营业前必须对所有的设备和家私进行检查
 Everyone is housekeeper
每位员工都是管家

(2) Responsibility 责任
 Venue manager, housekeeping and all staffs.
这是部门经理, 房务部员工和全体员工的责任

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