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酒店面试问答及工作技巧
篇一：酒店简要面试问题+服务技巧
1.what's your name?may i know your full name?may i know ur first name?
你的姓名，你的全名,你姓什么?
2.tell me your birthday,what's your date of birth? when were u born?
告诉我你的生日，你的出生日期是什么? 你什么时候出生的?
3.where are you from? where is your native place,where is your hometown? 你是哪儿人,哪是你的祖籍,你的家乡是哪里?
4.how tall r u, how much is your weight?
你有多高,多重?
5.say something about your family, what does your father do? how many people are there in your family? Are you married ? Are you single ?
说说你的家庭情况,你父亲是做什么的?你家有几口人? 你结婚了吗？你是单身吗？
6．Where did you graduate from? When did you graduated from your school? what was your major?
你从那个学校毕业的? 你什么时候毕业的，你的专业是什么?
7.what's your job? do you have a job now? where do you work?
你做什么工作,你有工作吗? 你在哪儿工作?
8.what time do you go to work? what is your duty shift? how many hours do you work? 你每天什么时候去上班,每天工作时间是怎样的?你每天工作几小时?
9.how do you find the job? do you like it? why?
你对工作的看法是什么样的，你喜欢这份工作吗，为什么?
10.why do you want to work abroad?
你为什么想到国外工作啊? 你对阿联酋的了解有多少?
全称是UNITED ARAB EMIRATES. Abu Dhabi (阿布扎比) is the capital,but Dubai(迪拜) is the most famous city. It is a very open and beautiful city.
12.What kind of job are you doing? What 's your duty/responsibility?你目前做什么工作， 每天都干些什么?
13.Have you met any problem or difficulties with your work? 在工作中遇到过什么困难吗?
14.what is your personality? 你是什么样的性格?
15.what is you weakness during work? 你在工作中的缺点是什么
16.what do you think the service job? 你对于服务性行业的看法是什么
17.what is the most important to be in servie line? 你认为从事服务业最重要的要做到什么
18.do you know about your salary and treatment if you join us/if you come here? 你知道如果你到我们公司来工作,是什么样的薪水和待遇吗
19.What's your hobby? 你的爱好是什么?
20.Do you like team work? 你喜欢和大家一起工作吗?
21.Can you get on well with other nationalites? 你能不能与他国籍的员工友好相处?
服务员面试技巧：
1. what is your job? what do you do at your work ?
Answer: ( I am a waitress in Chinese restaurant)
2. Please explain what is your everyday work ?
Answer : ( I am a waitress. I start working around 10 o’clock. First, I clean the table and chairs , then I set up the table with clean table cloth , set up the table plate , spoon and fork and knife. when the guest come , I welcome the guest with smile by
“good moring , good afternoon , or good evening” “ welcom to our restaurant” . After the guest to be seated, I’ll give them the menu, then take the order from the guest, then pass the order to kitchen. When the dishes are ready, I’ll bring to the guest, and serve them. When the guest finished meal, I’ll give the guest bill. At last welcome the guest come again to our hotel or restaurant .
3. How do you serve the customer ?
give the menu, take order, clean table, give the bill, welcome again ）.
4. How do you set up the fork , spoon and knife ?
( the fork , spoon on the right side , knife on the left side of the guest ).
Basic rule of services
1. Serve all the food from left side of the guest ( if Platter to plate , if from hot pan to the guest plate ).
2. Serve all the food from right ( if Pre-Plated food, it meaning ready food in the plate , this is the normal service ).
3. Serve all the beverages from right side
4. Serve the ladies first
5. clean dishes from right side
6. do not scrape plates in front of the guests.
7. carry waiters cloth at all times
8. carry food , crockery , cutlery , glasses , etc on a tray .
9. hold glass at the base, silverware by the handle and plates by the rims
10. never present the bill before the guests ask for it.客人没有要帐单时不要主动给他们
11. Never keep your hands folded or in your pocket
12. never take ( eat ) food or drinks within the sight of guests .
Please ask the waitress to practise how to set up the plate , spoon , fork , knife on the table and how to carry the plate , how to clean the table plate , to practise the following , this is important ***
1. Handle clean plates by the bottom (carry ) or edge by one hand . Not with two hands
2. Carry clean glasses on a tray . Do not put your fingers inside the glasses .
3. Touch only the handle of clean silverware ( spoon , fork , knife )
4. Handle clean glasses by the bottom. Never touch the rim of a glass
5. Always handle ice with a scoop . Never with your bare hands .
6. clean the plate, one hand with cloth hold the edge of the plate , another hand with cloth to clean
7. Carry the many plate at one time . body to be straight and plate to be straight to away from your body , never lean the plates on your body .
The words or sentence to be known as a waitress
Spoon , fork , knife , napkin , plate , bowel , table cloth , wipe cloth , waiter cloth , glass , cup, pot , toothpick , tray , fish , butter, cheese , bread, basket,
Rice , sweet plate , side plate , golden , silver, chair cover,
Blue, white , red, Uniform , tomato , cucumber, cabbage , green luttce , sugar , brown sugar , straw, French fried , menu , fresh juices, orange juice , apple juice, mix cocktail juice , tomato juice , pineapple juice , mineral water , soft drink , beef , fish, shrimp, lobster, lamb, seafood , fruit , apple, banner, orange, kiwi, grape ,
watermelon , sweet melon , kitchen , restaurant , coffe shop, buffet , banquet hall , partition , floating boat, change room , office ,
Hurry up , take order , set up the menu , bring the bill , fill water , clean the table . pick up the spoon from the floor , wait a minute , what do you want to order, sir ?, could I help you , sir ? can I take your order now , sir ? would like something else ? can I recommend some dish for you ?welcome to our restaurant again . Thank you . see you again .
酒店考试之前可向人选灌输一些国外酒店员工的价值观，当被问到你有什么需要说的、以及自我介绍或者你认为作为员工，什么是重要的？等问题时，可以向聘方说的：
-INTERITY诚信：只要承诺过客人，就一定要为客人做到：ONCE I HAVE PROMISED TO DO SOMETHING FOR FOR THE GUEST， I WILL DO MY BEST TO DO IT FOR HIM
- TURST信任：顾客和服务员之间、员工之间相互信任
- RESPECT：尊重每个人
- ONE TEAM：团队合作精神，WORK AS ONE TEAM, WORK WITH TEAMWORK SPIRIT
- SERVICE：I WILL PROVIDE BEST SERVICE，BECAUSE YOUR HOTEL IS ONE OF THE BEST。
- WORKING ATTITUDE：工作态度，HARD WORKING， RESPECT EVERYONE，
- CULTURE DIFFERENCE：文化差异，I WILL CONSIDER THE CULTURE DIFFERENCE WHEN I SERVE GUEST FROM DIFFERENT COUNTRY
篇二：酒店各级人员面试问题：
1. 简述你先前的工作经验。
2. 依你现有的职务来说，所担负的工作职责是什么？
3. 预算的现实考虑是什么？
4. 什么是平均营收与每日营收？
5. 当费用和支出超过预算时，你会用什么方法去控制？
6. 在你的单位内，有关工作设备以及安全库存量要从什么现实面去考虑？
7. 你如何将你单位中的工作设备与备品列成一份清单？
8. 在每日简报中，你会与你的人员讨论那些事情？
9. 处理会员投诉的步骤是什么？
10. 填写工作日志的要点是什么？
11. 什么因素是你准备每周名单和工作时间表时所要考虑的？
12. 你要如何做到以身作则？
13. 你目前的工作场所使用什么样的联络工具？
14. 当你拟定训练计划时要考虑些什么？
15. 在你目前的工作场所使用的训练活动与数据是什么？
16. 你会用什么样的方法或活动来激发你的员工？
17. 当你要改变菜单时要考虑的因素是什么？
18. 在你的单位中，什么类型的升迁方式是你所考虑的？
19. 你会考虑到谁是你单位的竞争对手吗？
20. 你有考虑到谁会是你单位的目标市场吗？
21. 你未来三至五年的愿景是什么？