去餐廳面試不同的職位的注意事項(xiàng)
去餐廳面試技巧篇一：餐廳服務(wù)員面試問(wèn)題
一、餐廳服務(wù)員
1. Say something about the duties of the waiter / waitress
說(shuō)一下餐廳服務(wù)員的工作職責(zé)是什么.
2. What’s your daily job? 你的日常工作是什么?
3. Do you think a cordial smile is important when you are serving the guest? Why?你認(rèn)為當(dāng)你服務(wù)客人的時(shí)候親切的微笑是很重要的嗎?為什么?
4. How big is your restaurant? How many dining-seats
你們的餐廳有多大?有多少?gòu)堊雷?
5. Do you know how to set up table? 知道怎樣擺臺(tái)嗎?
6. What’s your shift? 你都有什么班次?
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么辦?
9. Why do you apply for waiter /waitress? What’s the waiter / waitress ?
你為什么申請(qǐng)服務(wù)員這個(gè)職位?什么是餐廳服務(wù)員?
10. How to take order? 怎樣進(jìn)行點(diǎn)單?
11. What’s good service? / What’s the teamwork for you?
什么是優(yōu)質(zhì)的服務(wù)? 什么是團(tuán)隊(duì)精神?
12. How do you make unique service ?
怎樣做到獨(dú)一無(wú)二的服務(wù)?
13. Do you know what is the customer service?
你知道什么是客戶(hù)服務(wù)
嗎?
14. What will you do when you finish the job?
工作之余做些什么?
15. What do you like in your job? And don’t like?
在你的工作中你喜歡做什么?不喜歡什么?
16. What is your character? 你的個(gè)性怎樣?
17. Do you know Chinese cuisine? 你知道中國(guó)的菜系嗎?
18. Can you name some dishes? / soups?
能說(shuō)出一些菜的名字嗎? 湯的名字?
19. What is your special dish today? 今天的特色菜是什么?
20. What kind of boss do you expect ? What do you think of your boss?
你希望有什么樣的上司?對(duì)你的老板怎樣看?
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 ? 你們的主管叫什么名字?
23. How many restaurants in your hotel?酒店里有多少餐廳?
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?
26.at is you weakness during work? 你在工作中的缺點(diǎn)是什么?
27. What are some foods that you know are healthy for your body?
你知道什么食物對(duì)身體有益嗎?
28. How to handle errors in the work, give example.
工作中出現(xiàn)錯(cuò)誤怎樣處理，舉例說(shuō)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(fā)生矛盾會(huì)影響工作嗎?
31.Please illustrate the procedure of western restaurant banquet.請(qǐng)畫(huà)出西餐宴會(huì)的流程圖。
去餐廳面試技巧篇二：餐飲業(yè)業(yè)務(wù)員面試技巧
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(xiāo)售員，結(jié)合營(yíng)銷(xiāo)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(biāo)進(jìn)行市場(chǎng)定位，目標(biāo)市場(chǎng)即是對(duì)酒店產(chǎn)品有需求、有支付能力的客戶(hù)群，也是酒店能力所及的客戶(hù)群體。酒店要有針對(duì)性的研究目標(biāo)市場(chǎng)，做出詳細(xì)的分析，確定后采取主動(dòng)深入營(yíng)銷(xiāo)戰(zhàn)略，爭(zhēng)取更為廣闊的目標(biāo)市場(chǎng)。我們?cè)阪i定目標(biāo)市場(chǎng)的同時(shí)，要竭盡全力維護(hù)客戶(hù)的忠誠(chéng)度，維護(hù)的這些客戶(hù)是最好的免費(fèi)的口碑宣傳，也是其它競(jìng)爭(zhēng)對(duì)手比較難爭(zhēng)取的客戶(hù)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(yǎng)客戶(hù)群、減少營(yíng)業(yè)成本。一個(gè)酒店只有具有特色、良好的服務(wù)、具有新穎的賣(mài)點(diǎn)、與之產(chǎn)品相匹配的價(jià)格體系，真正實(shí)現(xiàn)客我共贏，方能維系良好的客我關(guān)系，才能談及客戶(hù)的'忠誠(chéng)度。忠誠(chéng)的顧客其自愿花錢(qián)購(gòu)買(mǎi)酒店的產(chǎn)品與服務(wù)，其消費(fèi)支出遠(yuǎn)遠(yuǎn)超出隨意性客人，并且產(chǎn)生的口碑效應(yīng)是對(duì)酒店最好且免費(fèi)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(jié)日營(yíng)銷(xiāo)與大席營(yíng)銷(xiāo)。中國(guó)作為一個(gè)禮儀之邦，每年節(jié)日在60余個(gè)，大家普遍比較重視的也有20多個(gè)，基本每個(gè)月都有節(jié)日，對(duì)于酒店來(lái)講可根據(jù)本地市場(chǎng)環(huán)境，根據(jù)不同的節(jié)日做出相應(yīng)的營(yíng)銷(xiāo)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(yōu)質(zhì)服務(wù)。酒店要根據(jù)現(xiàn)狀制定服務(wù)及工作標(biāo)準(zhǔn)程序，規(guī)范技能操作。在對(duì)客服務(wù)過(guò)程中靈活的按其標(biāo)準(zhǔn)方能給客人提供優(yōu)質(zhì)服務(wù)。衡量?jī)?yōu)質(zhì)服務(wù)的唯一標(biāo)準(zhǔn)就是顧客滿(mǎn)意，我們也只有通過(guò)嚴(yán)抓培訓(xùn)、制定標(biāo)準(zhǔn)、靈活運(yùn)用才能實(shí)現(xiàn)客人最大滿(mǎn)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(zhí)行力度、督察力度。酒店管理者的通病大都集中在落實(shí)問(wèn)題上，如若沒(méi)有執(zhí)行到位總是有很多借口。但若換個(gè)角度去思考問(wèn)題、去解決問(wèn)題、協(xié)調(diào)尋求解決方案，那么問(wèn)題就迎刃而解。只有執(zhí)行力度上去了，工作質(zhì)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.
去餐廳面試技巧篇三：餐廳人員面試計(jì)劃方案
餐廳人員面試計(jì)劃方案
為確保我院餐廳7 月份順利運(yùn)行，現(xiàn)將報(bào)名人員進(jìn)行面試篩選，根據(jù)我院前期用餐人數(shù)來(lái)確定實(shí)際招用人數(shù)，具體人數(shù)如下：
一、定編定崗人數(shù)：
廚師長(zhǎng)2名（1、2樓各一名）、主廚7名、面點(diǎn)師6名、涼菜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(huì)計(jì)1名、人事1名、收銀員1名、包間服務(wù)員3名、送餐員5名、采購(gòu)2名、庫(kù)管2名。
二、各崗位要求具體如下：
1.廚師長(zhǎng)2名（具有15年工作經(jīng)驗(yàn)含7年烹飪工作經(jīng)驗(yàn)，責(zé)任心強(qiáng)，廚師等級(jí)證，精通各種菜系，有豐富的廚房管理經(jīng)驗(yàn)）
2.主廚7名（具有8年工作經(jīng)驗(yàn)，廚師登記證，精通各種菜系，能夠服從配合廚師長(zhǎng)管理）
3.面點(diǎn)師6名（具有5年工作經(jīng)驗(yàn)者，能夠熟練的制作各種主食系列外帶花樣）
4.涼菜3名（具有5年工作經(jīng)驗(yàn)者，能夠熟練制作出各種菜系的搭配涼菜及盤(pán)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(huì)計(jì)1名、人事1名、收銀員1名、包間服務(wù)員3名、送餐員5名、采購(gòu)2名、庫(kù)管2名。（以上人員具有相關(guān)專(zhuān)業(yè)以及相關(guān)工作經(jīng)驗(yàn)者優(yōu)先考慮，且以上人員必須滿(mǎn)足年齡在18至45周歲，身體健康、愛(ài)崗敬業(yè)、吃苦耐勞的精神）
三、面試時(shí)間
報(bào)名人員在5月31日前進(jìn)行分批面試
第一批：1.2樓廚師長(zhǎng)及各檔口主廚（廚師長(zhǎng)附廚房管理方案及菜品明細(xì)）（主廚附個(gè)人簡(jiǎn)歷及特色菜肴明細(xì)） 廚師長(zhǎng)面試摘選通過(guò)之后（留4名），在老醫(yī)院廚房進(jìn)行菜品嘗試，嘗試通過(guò)之后（留2名），輔助餐廳管理人員定編主廚，面點(diǎn)，涼菜等后廚人員。
第二批：會(huì)計(jì)、人事、庫(kù)管、采購(gòu)
第三批：前廳人員及后廚人員
�。ㄒ陨厦嬖嚾藛T在報(bào)名當(dāng)日應(yīng)攜帶本人身份證復(fù)印件3份、一寸免冠照5張、相關(guān)專(zhuān)業(yè)證書(shū)、健康證）
【去餐廳面試不同的職位的注意事項(xiàng)】相關(guān)文章：
去公司面試注意事項(xiàng)01-28
去星巴克面試注意事項(xiàng)07-29
網(wǎng)頁(yè)設(shè)計(jì)師職位面試注意事項(xiàng)10-03
去餐廳吃飯的作文07-26
不同的西餐場(chǎng)合有不同的注意事項(xiàng)03-20