1、expediting

expediting發(fā)音

英：　　美：

expediting中文意思翻譯

常用釋義：推進(jìn)

n.推進(jìn)；催貨

v.加快；促進(jìn)（expedite的ing形式）

expediting雙語使用場景

1、Expediting economic and social development to build China into a modernized country is a historic mission undertaken by the Chinese people.───加快經(jīng)濟(jì)社會(huì)發(fā)展，建設(shè)現(xiàn)代化國家，是中國人民正在為之奮斗的歷史性任務(wù)。

2、The sleeves shall be subject to inspection and expediting by a Company representative during all stages of manufacture and delivery.───整個(gè)生產(chǎn)和交貨的階段將由有關(guān)公司代表對(duì)套筒進(jìn)行檢驗(yàn)和發(fā)送。

3、Use of waivers for expediting resources through customs.───為了加快資源運(yùn)送的關(guān)稅豁免權(quán)的使用。

4、If you have a backlog of changes stuck in front of a bottleneck in your system, no amount of expediting is going to help you deliver it all.───如果有一系列的backlog修改堆在系統(tǒng)瓶頸前，那么即使加速工作也不能幫你解決。

5、The U. S. State Department website says all U. S. embassies and consulates are expediting visa processing for foreign students.───美國國務(wù)院網(wǎng)站說，所有美國駐外使領(lǐng)館都在加速辦理外國學(xué)生簽證。

6、In addition to expediting delivery, the reverse-proxy caching scheme provides many other benefits, including.───除了迅速交付之外，反向代理緩存模式還提供了許多其他優(yōu)點(diǎn)，包括。

7、We have moved into a Rapid Healing Space of Frequency and are being given the technologies necessary for expediting this Healing .───我們已步入一個(gè)高速療愈的頻率區(qū)（RapidHealingSpaceofFrequency）并正在被給予所必需的科技以促進(jìn)療愈。

8、I'm writing to ask your help in expediting payment of a long-overdue claim.───茲來信請(qǐng)你們協(xié)助盡快處理一筆早已到期的付款。

9、In fact, expediting will probably make things worse.───事實(shí)上，加速工作只會(huì)使事情更糟。

expediting相似詞語短語

1、exploiting───n.利用；開拓；v.利用；開發(fā)（exploit的ing形式）

2、expeditive───催交

3、expecting───vt.期待（expect的現(xiàn)在分詞）；企盼

4、expositing───v.詳解，詳述；闡述，解釋，說明；解釋（文學(xué)作品等）的意思（同expound）

5、expeditions───n.探險(xiǎn)（expedition的復(fù)數(shù)）；遠(yuǎn)征

6、expatiating───vi.詳述；細(xì)說；漫游

7、expedition───n.遠(yuǎn)征；探險(xiǎn)隊(duì)；迅速

8、expeditating───探險(xiǎn)隊(duì)

9、text-editing───[計(jì)]文本編輯

2、餐飲業(yè)前臺(tái)經(jīng)理的工作內(nèi)容有哪些

Manager

餐廳經(jīng)理

Job Description

工作描述

PLACE OF WORK: RESTAURANT

工作地點(diǎn) 餐廳

JOB OVERVIEW: Responsible for the management of all aspects of the restaurant functions,

工作概述： in accordance with restaurant standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.

有責(zé)任按照餐廳標(biāo)準(zhǔn)向管理層報(bào)告餐廳所有事宜，指導(dǎo)實(shí)施并保持管

理層的經(jīng)營理念。

REPORTS TO: Management

報(bào)告對(duì)象： 管理層

KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Stewarding/Kitchen Staff

主要工作關(guān)系： /Catering/Storeroom.

內(nèi)部： 餐廳、酒吧、保潔、廚房、外賣庫房等各部門員工。

External: Restaurant guests, other staff of the building and suppliers.

外部： 餐廳客人，大廈其他工作人員及供應(yīng)商。

STANDARD

SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills

工作標(biāo)準(zhǔn)說明： and/or abilities to perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

對(duì)此職位所有要求僅代表基礎(chǔ)的知識(shí)，技巧，和/或能力，要成功完成此項(xiàng)工作，需要發(fā)揮自己的能力或才干，才能熟練勝任每個(gè)工作。

Qualifications: Essential: 1) High school graduate, some college.

從業(yè)資格: 必備的: 高中畢業(yè)。

2) Minimum 18 years of age.

年滿18歲。

3) 2 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a Hotel of similar standing.

兩年餐廳經(jīng)理助理或主管工作經(jīng)驗(yàn)，最好是在酒店。

4) Food handling certificate.

食品人員從業(yè)資格證明（健康證）。

5) Knowledge of various food service styles (i.e. French service, Russian service, butler style service).

具備各種餐飲服務(wù)知識(shí)。如法餐、意餐、管家服務(wù)等。

6) Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

能夠流利的用英語和客人、管理層和同事交流。

7) Ability to provide legible communication.

能夠提供清晰的交流。

8) Ability to compute basic mathematical calculations.

能夠進(jìn)行基本的計(jì)算。

9) Familiarity with food and beverage cost controls.

熟悉食品和飲料的成本控制。

Desirable: 1) College degree.

理想的： 大學(xué)畢業(yè)。

2) Previous experience in cashiering/order taking and food service.

曾受過財(cái)務(wù)、食品點(diǎn)單及服務(wù)等的培訓(xùn)。

3) Certification of previous training in liquor, wine and food service.

曾受過烈酒、葡萄酒和食品服務(wù)等的培訓(xùn)。

4) Any previous culinary training.

曾受過任何餐飲方面的培訓(xùn)。

5) Computer training.

曾受過電腦培訓(xùn)。

Skills: Essential: 1) Ability to enforce restaurant standards, policies and

工作技能： 必備的： procedures with restaurant staff.

與員工實(shí)施餐廳的標(biāo)準(zhǔn)、規(guī)章制度和流程。

2) Ability to prioritise and organise work assignments; delegate work.

能夠有組織有順序的完成分配的工作。

3) Ability to direct performance of restaurant staff and follow up with corrections where needed.

能夠指導(dǎo)餐廳員工正確的完成工作。

4) Ability to motivate restaurant staff and maintain a cohesive team.

能夠激勵(lì)餐廳員工并團(tuán)結(jié)大家，使團(tuán)隊(duì)具有凝聚力。

5) Ability to ascertain restaurant training needs and provide such training.

能夠發(fā)現(xiàn)餐廳員工需要何種培訓(xùn)并提供此類培訓(xùn)。

6) Ability to be a clear thinker, analyse and resolve problems exercising good judgement.

思路清晰，具備良好的判斷能力，分析問題解決問題。

7) Ability to focus attention on details

關(guān)注細(xì)節(jié)。

8) Ability to suggestively sell menu items, beverages and wines.

有建議的向客人推薦餐廳菜單上的菜品，酒水

9) Ability to exert physical effort in transporting equipment and wares.

能夠?qū)⑹称?，酒水安全的運(yùn)送給客人

10) Ability to ensure security and confidentiality of guest and company information.

能夠確保公司和客人的安全以及機(jī)密。

11) Ability to work without direct supervision.

在無人監(jiān)督的情況下能夠獨(dú)立完成工作職責(zé)。

Desirable: 1) Previous guest relations training.

理想的： 1）曾受過客戶關(guān)系培訓(xùn)。

ESSENTIAL JOB FUNCTIONS

基本工作職責(zé)：

1) Maintain complete knowledge of:

保持以下各項(xiàng)的全面知識(shí)：

a) All liquor brands, beers and non-alcoholic selections available in the restaurant.

餐廳所有烈酒、啤酒及無酒精飲料的品牌。

b) The particular characteristics and description of all of the wines on the wine list.

所有葡萄酒的品牌、產(chǎn)地、特征等。

c) Designated glassware and garnishes for drinks.

各種飲料所用的杯子和裝飾物。

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

菜單所有項(xiàng)目的烹調(diào)方式/時(shí)長、原材料、醬汁、分量大小、裝飾物、外觀、價(jià)格。

e) Daily menu specials.

每日特色。

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

餐廳擺設(shè)、桌子/椅子/服務(wù)臺(tái)的數(shù)量、正確的餐桌擺臺(tái)、餐位數(shù)量、營業(yè)時(shí)間、價(jià)位以及著裝要求。

g) Correct maintenance and use of equipment.

各種設(shè)備的使用和保養(yǎng)。

h) All restaurant policies/service procedures.

餐廳所有規(guī)章制度和服務(wù)流程。

2) Check storage areas for proper supplies, organisation and cleanliness. Instruct designated personnel to rectify any cleanliness/organisation deficiencies.

檢查庫存的正常供應(yīng)、存放和清潔度。指定人員及時(shí)改正任何不足之處。

3) Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

制定所需物品及設(shè)備的存貨量。（及時(shí)領(lǐng)貨補(bǔ)充短缺或領(lǐng)取額外的物品為預(yù)定做準(zhǔn)備）

4) Requisition linen required for business.

申請(qǐng)領(lǐng)取營業(yè)所需布草。

5) Meet with the Chef to review daily specials; update board throughout shift. Ensure that staffs are aware of such.

每天與廚師溝通，查詢每日特色，并在班前更新在交流板上保證所有員工知道。

6) Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

檢查前一天銷售情況，并與財(cái)務(wù)人員解決任何出入。與預(yù)算對(duì)照銷售。

7) Prepare weekly work schedules in accordance with staffing guidelines and labour forecasts. Adjust schedules throughout the shift to meet the business demands.

每星期根據(jù)員工政策制定時(shí)間表，并根據(jù)營業(yè)狀況對(duì)時(shí)間表做出調(diào)整。

8) Ensure that staff report to work as scheduled. Document any late or absent employees.

保證員工按照時(shí)間表工作，記錄任何遲到或曠工員工。

9) Co-ordinate breaks for staff.

協(xié)調(diào)員工的休息時(shí)間。

10) Assign work and side duties to staff in accordance with restaurant procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the restaurant standards and delegate these tasks.

按照餐廳流程為員工分配任務(wù)，在例會(huì)時(shí)與大家溝通任何改動(dòng)或其他工作，識(shí)別對(duì)餐廳不利的情況并分配這些任務(wù)。

11) Monitor the preparation of station assignments, ensuring compliance to restaurant standards.

檢查服務(wù)臺(tái)的物品準(zhǔn)備情況，確保其遵守餐廳標(biāo)準(zhǔn)。

12) Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.

每天負(fù)責(zé)開班前例會(huì)，回顧任何與營業(yè)有關(guān)的信息。

13) Inspect grooming and attire of staff; rectify any deficiencies.

檢查員工的制服和儀容儀表，及時(shí)糾正不足之處。

14) Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify any deficiencies

檢查所有物品及設(shè)備保證其完好，隨時(shí)可以使用。及時(shí)糾正不足之處。

15) Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to restaurant standards; rectify any deficiencies with respective personnel.

經(jīng)常監(jiān)督員工在所有時(shí)期的工作表現(xiàn)，確保所有流程都依據(jù)餐廳標(biāo)準(zhǔn)完成。

16) Inspect table set-ups; check for cleanliness, neatness and agreement to restaurant standards; rectify any deficiencies.

檢查餐桌的擺設(shè)、清潔度、平整是否符合餐廳標(biāo)準(zhǔn)，及時(shí)糾正不足之處。

17) Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order.

檢查餐廳環(huán)境所有方面確保餐廳清潔并遵守餐廳規(guī)定。

18) Ensure that the host/hostess stand is clean, organised and stocked with designated supplies.

保證領(lǐng)位臺(tái)整潔有序，所需物品準(zhǔn)備充足。

19) Review the reservation book, pre-assign designated tables and follow up on all special requests.

開餐前檢查預(yù)定本，如有任何特殊需求及時(shí)解決。

20) Ensure that specified amount of menus and drink lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

保證開餐前有足夠的菜單、酒水單，并保持菜單、酒水單的清潔。保證每日特色的菜單在里面。

21) Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organisation.

檢查傳菜臺(tái)是否整潔，所需物品是否充足。

22) Monitor and assist host/hostess in greeting and escorting guests to their tables according to restaurant procedures. Ensure that tables are seated to best service the guests.

按照餐廳服務(wù)流程監(jiān)督并協(xié)助領(lǐng)位員問候客人并引領(lǐng)客人入座。

23) Anticipate heavy business times and organise procedures.

能夠預(yù)見餐廳生意的高峰期并安排行動(dòng)。

24) Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.

即使在忙時(shí)也能夠預(yù)知客人需求并禮貌的示意客人，任何時(shí)刻都保持積極的客戶關(guān)系。

25) Monitor and handle guest complaints and ensuring guest satisfaction.

受理客人投訴，保證客人滿意。

26) Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

觀察客人反映并與服務(wù)員經(jīng)常溝通，保證客人滿意。

27) Check the status of all orders and ensure that they are delivered within designated timelines.

檢查所有點(diǎn)單的情況，保證所有菜品及時(shí)送給客人。

28) Monitor and ensure that all tables are cleared and reset according to restaurant procedures.

按照餐廳流程檢查所有桌子是否整潔，是否重新擺好。

29) Monitor and maintain cleanliness and working condition of restaurant equipment, supplies and work areas.

監(jiān)督并保持餐廳設(shè)備，儲(chǔ)備和工作區(qū)域的整潔。

30) Assist restaurant staff with their job functions to ensure optimum service to guests.

幫助餐廳員工完成其工作職責(zé)保證提供最好的服務(wù)。

31) Answer restaurant phone within 3 rings, using correct salutations and telephone etiquette.

遵照正確的電話禮儀在電話鈴響3聲之內(nèi)接起電話。

32) Handle void checks in accordance with accounting procedures.

按照財(cái)務(wù)章程處理取消賬單。

33) Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting procedures.

幫助服務(wù)員快速處理結(jié)賬問題，確保每一步驟都遵守財(cái)務(wù)制度。

34) Run system closing reports and ensure that all servers’ checks are closed before they sign out.

每天做出系統(tǒng)報(bào)告，保證所有賬單均已關(guān)閉。

35) Ensure all closing duties for staff are completed before staff sign out.

確保所有員工下班前其工作均已完成。

36) Conduct a month formal training programme on the required job functions with criterion expected and restaurant orientation with new hires. Conduct ongoing training with existing staff.

做出每月的培訓(xùn)計(jì)劃，為新入職的員工作入職培訓(xùn)，為現(xiàn)有員工作長期培訓(xùn)。

37) Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to restaurant standards.

為每個(gè)員工提供其表現(xiàn)回饋，按照餐廳規(guī)章處理違紀(jì)問題并對(duì)違紀(jì)員工做出警告。

38）Foster and promote a co-operative working climate, maximising productivity and employee morale.

培養(yǎng)促進(jìn)工作的合作氛圍，鼓舞員工士氣，將生產(chǎn)效率最大化。

39) Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

完成維修工作單并送到工程部，如情況緊急，直接與工程部聯(lián)系。

40) Complete all paperwork and closing duties in accordance with restaurant standards.

按照餐廳標(biāo)準(zhǔn)完成所有文件工作和關(guān)餐職責(zé)。

41) Review status of assignments and any follow up action with on-coming Supervisor.

檢查所有工作的完成情況以及跟進(jìn)行動(dòng)。

SECONDARY FUNCTIONS:

次要職責(zé)

1) Complete and direct scheduled inventories.

完成并指導(dǎo)盤點(diǎn)工作。

2) Prepare weekly forecast of revenues, covers and labour costs.

每星期準(zhǔn)備流水、客人數(shù)量和勞動(dòng)成本的預(yù)測。

3) Conduct monthly restaurant meetings.

完成餐廳的每月例會(huì)。

4) Interview restaurant applicants.

為求職者面試。

5) Relieve host/hostess.

接替領(lǐng)位員的工作。

6) Order restaurant flowers from approved supplier.

從得到餐廳許可的供應(yīng)商那里訂購鮮花。

NOTE:

注意：

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

此工作描述未包含此職位所必需的基礎(chǔ)的附帶職能，所有職責(zé)和要求均為必需具備的職能。

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by the management.

此工作描述中所列并非全部該職位職責(zé)，管理層有權(quán)要求員工從事其他相關(guān)工作。