1SOP-LLSH-F&B - 1 - QSR Senior Host CHN.docx

1.0 快餐服务餐厅领班简介
1.0 Quick Service Restaurant Foreman Profile

餐饮服务团队负责人需要监督前场和后场运营的众多相关事宜，例如履行开档和关档的工作职责、管理宾客服务、指导团队成员完成日常工作，以及用礼貌、尊重的态度与团队成员和经理互动。
Food and Beverage Service Team Leaders oversee many aspects of front- and back-of-house operations, such as opening and closing job duties, managing guest services, guiding team members through their day-to-day tasks, and interacting with team members and managers in a courteous and respectful manner.

下方详细列出了岗位的职责和工作要求：此清单可根据宾客的需要随时更改和修改。
The responsibilities and job requirements of the position are detailed below: this list can be changed and modified at any time according to the needs of the guests.

确保为宾客和团队成员提供清洁、安全、友好的环境。
Ensure a clean, safe, and friendly environment for guests and team members.

我们能够良好运营的关键在于团队合作。你需要与其他团队成员和经理通力合作，并在必要的时候提供帮助。
The key to our success is teamwork. You'll work collaboratively with other team members and managers and help when needed.

通过指导和鼓励团队成员、提供反馈与辅导以及征求宾客反馈，确保为宾客提供及时、友好、个性化的服务。
Ensure timely, friendly, and personalized service to guests by mentoring and encouraging team members, providing feedback and coaching, and soliciting guest feedback.

报告餐厅中存在的问题，协助维持餐厅标准。你可以自行处理宾客的问题。为团队成员提供支持，解决宾客的问题。
Report problems in the restaurant and assist in maintaining restaurant standards. It's up to you to handle your guests' concerns. Support team members and resolve guest issues.

你还需要负责维护厨房设备和服务线设备。如果设备无法正常运行，必须通知经理和/或相应的支持团队。
You'll also be responsible for maintaining kitchen equipment and service line equipment. If the device does not function properly, the manager and/or the appropriate support team must be notified.

应当保持区域的整洁。团队负责人应该持续监控和维持场所的清洁，并确保团队成员切实履行自身职责。以身作则，第一个捡起垃圾或清扫地面。
The area should be kept clean and tidy. The team leader should continuously monitor and maintain the cleanliness of the premises and ensure that team members are performing their responsibilities. Lead by example and be the first to pick up trash or sweep the floor.

持续监控食品质量、外观和供应速度。检查食品中是否存在污染迹象，包括变色、水分缺乏和恶臭。如有任何问题，通知你的直属主管或值班主厨。
Continuously monitor food quality, appearance, and speed of supply. Check food for signs of contamination, including discoloration, lack of moisture, and foul odors. If there are any problems, inform your immediate supervisor or head chef on duty.

按照“LLSHR现金处理规范”的规定正确处理现金。正确处理现金会使你的工作更加轻松愉快。
Handle cash correctly in accordance with the provisions of the LLSHR Cash Handling Code. Proper handling of cash will make your job easier and more enjoyable.

按照“LLSHR危害分析与关键控制点规范”的要求，实施合适的危害分析与关键控制点 (HACCP) 规程。
Implement appropriate Hazard Analysis and Critical Control Points (HACCP) procedures as required by the LLSHR Hazard Analysis and Critical Control Points (HACCP) Specification.

了解并执行负责任的饮酒规定管理工作，遵循“LLSHR酒精饮品售卖规范”。包括在供应酒精饮品前检查宾客的身份证。你可能会不时需要提供酒品供应服务，因此了解相关法律非常重要。如有任何疑问，请及时询问！
Understand and implement responsible drinking regulations and follow the LLSHR Code of Sale of Alcoholic Beverages. This includes checking the guest's ID before serving alcoholic beverages. From time to time, you may need to provide a liquor supply service, so it's important to be aware of the law. If you have any questions, please do not hesitate to ask!

了解所有产品的周转周期。使用适当的日期标注和库存管理方法，确保产品适当周转。采用适当的周转方法，如先进先出 (FIFO) 法。
Understand the turnaround times for all your products. Use appropriate date labeling and inventory management methods to ensure proper product turnover. Adopt an appropriate turnaround method, such as a first-in, first-out (FIFO) method.

遵循适当的健康和卫生规范，预防食源性疾病。遵循正确的洗手规程和适当的仪容仪表标准。
Follow proper health and hygiene practices to prevent foodborne illness. Follow proper handwashing protocols and proper grooming standards.

无论出于何种原因，在离开工作区域之前，应与团队确认。这包括补货、使用卫生间、休息/用餐。不要让餐厅无人看管。
Whatever the reason, you should check with your team before leaving your work area. This includes restocking, using the restroom, resting/eating. Do not leave the restaurant unattended.

1.1 宾客服务
1.1 Guest Services

对我们来说，你的工作非常重要。我们致力于为游客提供高标准的服务，也要求团队成员在完成、支持园区的运营工作时拿出高标准的表现。
Your work is very important to us. We are committed to providing a high standard of service to our guests, and we require our team members to demonstrate a high standard of performance in completing and supporting the operations of the park.

因此，我们希望所有餐饮服务团队成员了解并遵循《团队成员手册》、LLSHR餐饮服务OM 以及所在区域的场所SOP，确保达到规定的宾客服务标准，从而保证所有部门的一致性，并维持较高的服务水平。
Therefore, we expect all food service team members to understand and follow the Team Member Handbook, LLSHR Food Service OM and venue SOPs in their area to ensure that the required guest service standards are met to ensure consistency across all departments and maintain high service levels.

餐厅领班还需要确保自己的团队成员沿用上海乐高乐园度假区的宾客服务模式。如所管辖服务区域现场出现客诉，有义务进行及时并合理的处置以保证游客的整体体验，具体岗位处置权限参考“LLSHR服务补救操作规范”。
The restaurant maître d'ny also needed to ensure that his team members were following the LEGOLAND Shanghai Resort's guest service model. If there is a customer complaint on the spot in the service area under its jurisdiction, it is obliged to deal with it in a timely and reasonable manner to ensure the overall experience of tourists, and the specific post disposal authority refers to the "LLSHR Service Remediation Operation Specification".

1.2 仪容仪表
1.2 Grooming

所有团队成员都必须遵守“LLSHR服装指导标准”中的准则和要求。当团队成员违反着装准则时，场所管理人员将实施必要的渐进式纪律处分。
All team members are required to adhere to the guidelines and requirements in the LLSHR Clothing Guidelines. When a team member violates the dress code, the site management will implement the necessary progressive disciplinary action.

1.3 模范作用
1.3 Exemplary role

餐厅领班必须具备优秀员工的所有品质，并能够持续向团队呈现出色的宾客服务与表现。务必注意个人行为以及向宾客和团队成员所展示的形象。
A restaurant foreman must possess all the qualities of a good staff member and be able to consistently deliver outstanding guest service and performance to the team. It's important to be mindful of your personal behavior and the way you look at your guests and team members.

按时报告值班情况。
Report on duty on time.

以身作则，树立起上海乐高乐园度假区仪容和着装榜样。
Lead by example and set an example for the appearance and attire of LEGOLAND Shanghai Resort.

始终对团队成员和宾客表现出积极的态度，并露出愉快的表情和亲切的微笑，创造良好的氛围。
Always show a positive attitude towards team members and guests, and create a good atmosphere with a pleasant expression and a friendly smile.

1.3.1 沟通
1.3.1 Communication

餐厅领班应当确保管理团队及时了解所有情况，这一点至关重要。餐厅领班还应让团队成员了解期望以及实现共同目标的进程。
It is crucial that the restaurant foreman ensures that the management team is kept up to date with all the circumstances. The restaurant foreman should also educate team members about expectations and progress toward common goals.

通过以下方式进行专业的语言和非语言沟通：
Professional verbal and non-verbal communication through:

对专有或敏感信息保密。
Confidentiality of proprietary or sensitive information.

积极倾听他人并确认理解是否正确。
Actively listen to others and confirm that they understand correctly.

确保书面沟通规范、专业（检查思路、目的、风格、语法等）。
Ensure that written communication is standardized and professional (check ideas, purpose, style, grammar, etc.).

思考他人对你的语言和非语言沟通的看法，即你给别人留下了怎样的印象？
Think about what others think of your verbal and nonverbal communication, i.e., how do you make an impression on others?

经常开诚布公地交流，向组织各级团队成员征求反馈和建议。
Communicate openly and frequently to solicit feedback and suggestions from team members at all levels of the organization.

所在地区的团队成员开始值班时，尽量真诚、主动地与他们多加交流，了解他们的意见、个人满意度、当日问题、想法等。
When team members in your area start on duty, try to communicate with them sincerely and proactively, and understand their opinions, personal satisfaction, questions of the day, ideas, etc.

与所在地区的每位团队成员建立良好的关系，方便他们随时提问和提供建议。
Build a good relationship with every team member in your area so they can ask questions and offer advice at any time.

在所在场所内设置“交流区”，以便团队了解更新信息。确保材料看上去与业务相关、实时且专业。
Set up a "communication zone" within your premises so your team can stay up to date with updates. Make sure the material looks business-relevant, real-time, and professional.

积极与团队成员分享信息，然后庆祝成功并改进重点关注领域。
Actively share information with team members, then celebrate successes and improve areas of focus.

与团队成员、同事或上级管理人员互动时，自信地表达观点和意见，并以尊重、积极的态度倾听对方的回应。
Confidently express views and opinions when interacting with team members, colleagues, or senior management, and listen to each other's responses in a respectful and positive manner.

1.3.2 主人翁意识
1.3.2 Sense of ownership

良好的用餐体验和愉快的用餐体验之间，区别就在于服务人员对细节的关注。识别和管理细节的能力将决定你在值班时是否成功。如果无法发现细节，就不可能关注它们。
The difference between a good dining experience and a pleasant dining experience is the attention to detail of the service staff. The ability to identify and manage details will determine your success while on duty. If you can't find the details, it's impossible to pay attention to them.

值班开始时，花点时间在所在区域走动，评估运营的各个要素，并记录已经发生的改变或需要解决的问题。
At the beginning of your shift, take the time to walk around your area, assess the various elements of your operation, and document changes that have occurred or issues that need to be addressed.

经常检查运营或团队成员行动中的安全缺陷/风险，采取适当措施保证宾客与团队成员的安全。
Frequently review operations or team members' actions for security deficiencies/risks and take appropriate steps to ensure the safety of guests and team members.

每天设定目标。挑选少量对服务至关重要的元素，或是遗漏的事项，重点关注这些要素。值班时专心检查这些要素，将来就能够下意识地留心它们。
Set goals every day. Pick a small number of elements that are critical to the service, or what you missed, and focus on them. If you pay attention to these elements while on duty, you will be able to subconsciously pay attention to them in the future.

以下是一些要素的示例：
Here are some examples of elements:

地板已清扫干净
The floor has been swept clean

团队成员保持微笑
Team members keep smiling

餐桌能够迅速收拾好
The dining table can be cleaned up quickly

团队成员已穿着合适的制服
Team members are wearing appropriate uniforms

音乐音量合适及室内温度适宜
The music volume is appropriate and the room temperature is appropriate

已遵守合法售卖政策
The Legal Selling Policy has been complied with

已遵循正确的现金规程
Proper cash procedures have been followed

谨记，观察不是全部。发现成员采取正确的行动时，应当表扬负责的团队成员，确保将来也能正确行动。
Remember, observation isn't everything. When a member is found to have taken the right action, the responsible team member should be praised to ensure that the right action will be done in the future.

发现成员采取错误的行动时，应当指导团队成员遵循正确的规程。
When a member is found to have taken the wrong action, the team member should be instructed to follow the correct procedures.

1.4 自我发展
1.4 Self-development

你的个人发展对业务的长期成功至关重要。我们建议餐饮运营领班利用现场培训和发展机会，改善对上海乐高乐园度假区的了解、商业敏锐度以及领导行为。
Your personal development is essential to the long-term success of your business. We recommend that Food & Beverage Foremen take advantage of on-site training and development opportunities to improve their understanding, business acumen, and leadership behaviour at LEGOLAND Shanghai Resort.

设定合理、清晰、可衡量的目标。
Set reasonable, clear, and measurable goals.

为自己的决定负责，并从错误中吸取教训。
Take responsibility for your decisions and learn from your mistakes.

寻求反馈与支持，需要时请求帮助。
Ask for feedback and support, and ask for help if you need it.

学会将负面反馈和批评视为潜在的实用信息，不要感情用事。
Learn to treat negative feedback and criticism as potentially useful information and not to be emotional.

注意保持身体和精神健康，并寻找有效的减压方法。
Take care to keep your physical and mental health and look for effective ways to reduce stress.

庆祝自己的胜利！
Celebrate your victory!

2.0 开档规程
2.0 Filing Procedures

作为餐饮运营领班，开档的工作职责包括开放和检查管辖范围内的所有场所，监督管辖范围内所有运营岗位的开档规程，并完成以下任务：
As a Food & Beverage Operations Foreman, the job responsibilities of the opener include opening and inspecting all establishments in the jurisdiction, supervising the opening procedures for all operational positions in the jurisdiction, and completing the following tasks:

2.1 餐厅领班（领位岗）开档规程
2.1 Dining room foreman (foreman post) opening procedures

打卡上班。
Clock in and out.

检查迎宾台和等候区周边卫生，确保迎宾台台面整齐干净。
Check the hygiene around the welcome desk and waiting area to ensure that the front desk counter is neat and clean.

检查餐厅门外附近的卫生，确保门口无积水，确保展示牌干净，确保门口左右两侧的树丛没有大垃圾。
Check the hygiene near the outside of the restaurant to make sure there is no standing water at the door, make sure the display signs are clean, and make sure that there is no big garbage in the bushes on the left and right sides of the door.

检查充电宝的电量，确保电量充足。
Check the power level of the power bank to make sure it is sufficient.

检查纸质预定本，确保充足。
Check the paper pre-order book to make sure it has enough.

检查迎宾台的收银POS是否正常运转，是否可正常登入收银系统（如适用）。
Check that the POS at the Welcome Desk is working properly and that you can log in to the POS system (if applicable).

检查餐厅电话是否处于可接通状态，确保电话清洁。
Check that the restaurant phone is reachable and make sure the phone is clean.

检查预定系统中的服务分区。
Check the service partitions in the booking system.

检查当日所有预定信息，并在晨会上分享预定信息。
Check all bookings for the day and share them at the morning meeting.

检查迎宾台是否放置好热水壶。
Check that the kettle is properly placed at the welcome desk.

检查菜单，确保充足、干净整齐、状态完好地放置在迎宾台。
Check the menu to make sure it's adequate, clean, and in good condition at the welcome desk.

检查包间主位椅子，确保在一条直线上，确保包间所有窗帘高度一致（如适用）。
Check the chair in the main seat of the private room to make sure it is in a straight line and that all curtains in the private room are at the same height (if applicable).

检查可供游客使用的备用口罩的数量是否充足。
Check that there are enough spare masks available for visitors.

检查卡门器是否充足，确保可直接使用（如适用）。
Check that the Karmen is adequate and ready for use (if applicable).

检查礼宾柱和礼宾线，确保礼宾柱干净。
Check the conbutrium posts and concierge lines to make sure they are clean.

检查迎宾台的备用防滑牌，确保无污渍。
Check the spare anti-skid sign at the welcome desk to make sure there are no stains.

检查晨检记录，确保按要求填写。
Check the morning inspection record and make sure it is filled in as required.

检查室外婴儿车停放区井然有序，没有杂物（如适用）。
Check that the outdoor stroller parking area is in order and free of clutter (if applicable).

检查所有前窗和前门，确保无任何指纹。
Inspect all front windows and doors to make sure there are no fingerprints.

检查迎宾台备品数量是否充足（包括但不限于收银纸，长短雨伞套，雨天地垫，尘推，消毒湿巾纸，订书针，便签纸等）。
Check whether the number of amenities at the welcome desk is sufficient (including but not limited to cash register paper, long and short umbrella covers, rainy day mats, dust pushers, disinfectant wipes, staples, sticky notes, etc.).

将当日需重点关注的事项分享给领位伙伴。
Share the key points of the day with the lead partner.

确保你知晓当天领位岗的其他团队成员，提前考虑饭休安排。
Make sure you know the other team members who will be on the job that day, and think about meal breaks in advance.

按照经理或团队负责人的指示，在指定开档时间打开餐厅大门。
Follow the instructions of your manager or team leader to open the restaurant doors at the designated opening time.

2.2 餐厅领班（服务岗）开档规程
2.2 Dining room foreman (service post) opening procedures

前往指定场所，打卡上班。
Go to the designated place and clock in to work.

提前关注部门群消息，了解你的开档伙伴及开档任务。
Pay attention to the news of the department group in advance to understand your file opening partners and file opening tasks.

检查营业场所前后场，确保干净整洁。
Inspect the front and back of the business premises to ensure they are clean and tidy.

检查所有内部和外侧区域，确保完全干净和安全。
Inspect all interior and exterior areas to ensure they are completely clean and safe.

检查餐厅地面干净，确保没有碎屑或水渍。
Check that the restaurant floor is clean and make sure there are no debris or water stains.

检查所有餐桌，看桌腿是否摇晃或损坏。根据需要报修或挪走。
Inspect all dining tables to see if the legs are wobbly or damaged. Report for repair or remove as needed.

检查所有沙发座位和椅子，确保清洁及对齐餐椅。
Inspect all sofa seats and chairs to ensure they are clean and aligned.

检查当前班次的所有人员的晨检记录表，确保填写准确。
Check the morning inspection record form for all personnel on the current shift to ensure that it is filled out accurately.

与开档伙伴合作，布置餐厅桌面。
Work with your opening partners to set up the tabletops in your restaurant.

检查餐盘、餐具包、水杯、纸巾。
Check plates, cutlery bags, drinking glasses, paper towels.

检查所有餐桌上的盐瓶和胡椒瓶。
Check all salt shakers and pepper shakers on the table.

检查所有托盘，确保清洁、干燥、随时可用。
Inspect all pallets to make sure they are clean, dry, and ready to use.

检查所有儿童餐椅和儿童餐具，确保干净卫生。
Inspect all high chairs and utensils to ensure they are clean and hygienic.

熟知当日已预定的餐桌，并将注意事项提前告知服务伙伴。
Know the table you have booked on the day and inform your service partner of the precautions in advance.

准备好纸和笔，以备不时之需。
Have pen and paper ready in case you need them.

检查餐厅服务员区域，检查备货。
Check the waiter area in the restaurant and check the stocking.

检查服务伙伴当天配备的手持点单机和账单打印机，确保配套使用。
Check the service partner's handheld ordering machine and billing printer for the day to make sure they are in use.

检查账单打印机，确保打印纸充足，并且至少有两个备用纸卷。
Check your billing printer to make sure you have enough paper and at least two spare rolls.

检查账单打印机是否连接。
Check that the billing printer is connected.

确保服务伙伴把手持点单机和账单打印机放置在合适的区域。
Make sure the service partner places the handheld ordering machine and billing printer in the appropriate area.

为开始营业和接待宾客做好准备。
Get ready to open and welcome guests.

检查每日沽清菜品和饮品。
Check the daily menu and drinks.

确保你知晓你服务区域附近的其他团队成员，提前考虑饭休安排。
Make sure you're aware of other team members in the vicinity of your service area and think ahead about meal breaks.

检查所在边柜台的备品（包括但不限于备用餐具，分享盘，水杯，托盘，餐巾纸，柠檬水等）和摆放是否符合标准。
Check whether the amenities (including but not limited to tableware, sharing plates, cups, trays, napkins, lemonade, etc.) and placement at the counter are up to standard.

在自己负责的服务区内站岗，准备开始接待宾客。
Stand guard in your service area and get ready to start receiving guests.

2.3 餐厅领班（收银岗）开档规程
2.3 Dining room foreman (cashier post) opening procedures

前往餐厅指定场所打卡。
Check in at the designated place at the restaurant.

参加班前会议（如适用）。
Attend pre-class meetings, if applicable.

检查餐厅，确保整洁有序。
Check the restaurant to make sure it's neat and organized.

获取收银备用金。参考“LLSHR现金操作规范”
Get a cashier reserve. Refer to the "LLSHR Cash Handling Specification".

在值班经理的帮助下打开保险柜。
Open the safe with the help of the duty manager.

拿到收银备用金后，先检查收银备用金袋是否密封完好，有无破损或封签损坏，若有需立即告知值班经理。
After getting the cashier reserve gold, first check whether the cashier reserve gold bag is well sealed, whether there is any damage or damage to the seal, and if there is any need to inform the duty manager immediately.

破坏封签，打开收银备用金袋，取出袋内现金和收银备用金交接表，核实袋内备用金交接表右上角封签号是否和袋外的封签号一致。
Break the seal, open the cashier standby gold bag, take out the cash in the bag and the cashier standby handover table, and verify whether the seal number in the upper right corner of the standby gold handover table in the bag is consistent with the seal number outside the bag.

使用验钞机依次清点不同面额的纸币，将清点结果记录在收银备用金交接表上，并同时与团队负责人或经理核对收银备用金金额。
Use the counterfeit detector to count the banknotes of different denominations in turn, record the results on the cash register handover table, and check the cash register amount with the team leader or manager at the same time.

核对好之后，在存收银备用金交接表上签字。
After checking, sign the deposit and cashier reserve handover form.

将收银备用金按面值分类放置在收银抽屉中。
Place the cash register allowance in the cash register drawer by face value.

将空的收银备用金袋投入保险柜上面第一层抽屉内。
Dispose of the empty cash register spare gold bag into the first drawer above the safe.

在团队负责人或经理的陪同下，带上收银抽屉前往 POS 终端。
Accompanied by a team leader or manager, take the cash drawer to the POS terminal.

在 POS 终端登录你的ID账号，打开钱箱，将收银抽屉插入钱箱。
Log in to your ID account at the POS terminal, open the cash drawer, and insert the cash drawer into the cash drawer.

确保 POS 站库存充足，包括但不限于以下用品：
Ensure that the POS station is fully stocked, including but not limited to the following supplies:

POS A90打印机装有纸张，并且确保备用纸卷充足。
The POS A90 printer is loaded with paper and make sure there are enough spare rolls.

手持点单机配备的打印机装有纸张，并且确保备用纸卷充足。
The handheld pointer is equipped with a printer that is loaded with paper and ensures that there are enough spare rolls of paper.

放置备用金的POS终端机旁边应有一台验钞机和两支中性笔。
Next to the POS terminal where the reserve money is placed should be a money detector and two gel pens.

POS终端机附近应有至少一个订书器，和充足的备用订书针。
There should be at least one stapler near the POS terminal, and plenty of spare staplers.

POS终端机附近有充足的可供使用的账单夹，并确保账单夹干净无污渍。
There are plenty of bill binders to use near the POS terminal, and make sure the bill binders are clean and free of stains.

POS终端机附近放置一瓶消毒液（仅供团队成员使用），并检查消毒液的开封日期及使用标签。
Place a bottle of sanitizer near the POS terminal (for team members only) and check the opening date and label of the sanitizer.

确保你知晓当天服务区内的其他团队成员，提前考虑饭休安排。
Make sure you know the other team members in your area that day, and think ahead about meal breaks.

在自己负责的服务区内站岗，准备开始接待宾客。
Stand guard in your service area and get ready to start receiving guests.

2.4 餐厅领班（配餐岗）开档规程
2.4 Restaurant foreman (catering post) opening procedures

前往指定场所，打卡上班。
Go to the designated place and clock in to work.

检查工作区域前场柜台及后场配餐区域，确保干净整洁及消毒。
Inspect the front counter and the back catering area in the work area to ensure cleanliness and disinfection.

检查配餐区域地面，没有碎屑或水渍。
Inspect the floor of the serving area for no debris or water stains.

检查所有配餐所需预包装调味包在保质期内。
Check that all pre-packaged seasoning packets required for meal preparation are within the expiration date.

检查传菜口单子是否完成，确保无新单需跟进
Check whether the food delivery list has been completed to ensure that there are no new orders to follow up

准备自制或散装酱汁，并正确填写食品标签。
Prepare homemade or bulk sauces and fill out food labels correctly.

检查传菜口POS系统，确保正常运转。
Check the POS system at the food transfer port to ensure normal operation.

和厨房沟通当日沽清菜品，并在晨会时分享给其他伙伴。
Communicate with the kitchen about the day's dishes and share them with other partners during the morning meeting.

检查配餐菜口台面及后场区，确保清洁和消毒。
Inspect the countertop and back-of-house area to ensure cleanliness and disinfection.

参加班前会议（如适用）。
Attend pre-class meetings, if applicable.

在自己负责的服务区内站岗，准备开始接待宾客。
Stand guard in your service area and get ready to start receiving guests.

检查所有长托盘和圆托盘，确保清洁、干燥、随时可用。
Inspect all long and round pallets to make sure they are clean, dry, and ready to use.

检查所有垃圾桶，确保套上两层垃圾袋，确保充足和垃圾分类放置。
Check all bins and make sure you have two layers of garbage bags to ensure they are adequately and segregated.

检查后场区工作台的口布包、纸巾等，确保充足。
Check the mouth cloth bag and paper towel on the workbench in the back field area to ensure that it is sufficient.

检查用于擦拭餐具的不锈钢容器和柠檬是否准备完毕。
Check that the stainless steel container for wiping the dishes and the lemon are ready.

检查POS厨房打印机的双层打印纸，确保备量充足。
Check the double-layer paper on your POS kitchen printer to make sure you have enough stock.

检查分单木架、白板和磁吸，确保随时可供使用。
Check the wooden shelves, whiteboards, and magnets to make sure they are ready to use.

检查备用柠檬片是否已去籽，检查食品标签是否填写准确。
Check that the spare lemon slices have been deseeded and that the food label is filled out correctly.

检查一次性抹布（绿色/红色）、紫色条纹净布和清洁消毒剂，确保随时可供使用。
Check disposable rags (green/red), purple striped cloths, and cleaning disinfectants to make sure they are ready to use.

检查一次性手套，确保充足。
Check disposable gloves to make sure they are sufficient.

检查备用甁框、餐具框，确保充足。
Check the spare boxes and cutlery boxes to make sure they are sufficient.

检查防滑牌、扫把、簸箕和拖把，确保随时可用。
Check skid tags, brooms, dustpans, and mops to make sure they're ready to go.

和厨房沟通当日沽清菜品，并在晨会时分享给其他伙伴。
Communicate with the kitchen about the day's dishes and share them with other partners during the morning meeting.

确保你知晓当天后场区的其他团队成员，提前考虑饭休安排。
Make sure you know the rest of the team in the backyard area for the day and think about meal breaks in advance.

2.5 餐厅领班开档规程
2.5 Procedures for opening the stalls of the restaurant foreman

向团队成员分配任务，使其知晓任务目标。
Assign tasks to team members so they know the goal of the task.

确保你知晓当天同一工作内容的其他团队成员，提前考虑饭休安排。
Make sure you know what other team members are doing on the same day and think about meal breaks ahead of time.

再开餐前向团队伙伴分享当日岗位注意事项和要点，并在运营中时刻注意伙伴们的工作表现。
Before the reopening of the meal, share the precautions and key points of the day's position with the team members, and always pay attention to the work performance of the partners during the operation.

3.0 操作规程
3.0 Operating Procedures

日常运营中，餐饮服务餐饮运营领班需要监督餐厅的日常运营，确保为宾客提供高效、愉快的用餐体验，确保团队成员能够获得相应支持，并负责完成以下操作规程。
In day-to-day operations, the Food & Beverage Service Food & Beverage Operations Foreman oversees the day-to-day operations of the restaurant, ensures an efficient and enjoyable dining experience for guests, ensures that team members are supported accordingly, and is responsible for completing the following operating procedures.

3.1 一般日常操作规程
3.1 General daily operating procedures

持续指导和激励团队成员，为宾客提供及时、友好、个性化的服务。
Continuously coach and motivate team members to provide timely, friendly, and personalized service to guests.

确保以友好的微笑迎接所有宾客。
Make sure to greet all guests with a friendly smile.

确保团队成员了解上海乐高乐园度假区提供的所有服务，并与宾客分享这些信息。
Make sure team members are aware of all the services offered at LEGOLAND Shanghai Resort and share this information with guests.

每次值班时提供反馈和辅导。
Provide feedback and coaching every time you are on duty.

协助团队成员解决难以处理的宾客问题或要求。
Assist team members with difficult guest issues or requests.

持续监控所有食品的质量与生产情况。
Continuously monitor the quality and production of all food products.

了解菜单、配方和斟酒标准，确保遵守既定配方。
Understand menus, recipes, and pouring standards to ensure that established recipes are adhered to.

目视检查食品是否新鲜。
Visually inspect food for freshness.

确保温度准确。
Make sure the temperature is accurate.

到访餐桌，征求宾客和团队成员的反馈。
Visit the table to solicit feedback from guests and team members.

日常运营时，持续监控餐厅内外部是否整洁。
During daily operations, constantly monitor the cleanliness of the interior and exterior of the restaurant.

以身作则，第一个捡起垃圾或清扫地面。
Lead by example and be the first to pick up trash or sweep the floor.

确保所有团队成员都及时清洗双手并根据 HAACP 指南正确使用洗手日志。
Ensure that all team members wash their hands promptly and use the handwashing log properly according to HAACP guidelines.

3.2 培训
3.2 Training

作为餐饮运营领班，你需要参与新团队成员的在职培训。确保所有团队成员都尽可能为新员工提供鼓励和帮助。培训是对场所未来发展与团队成员个人成长进行的投资。餐厅领班应当确保：
As a Food & Beverage Operations Foreman, you'll be involved in the on-the-job training of new team members. Ensure that all team members are as encouraging and helpful as possible to new hires. Training is an investment in the future of the site and the personal growth of the team members. The restaurant maître d'n' should make sure that:

新团队成员知晓关于自身工作职责的最新信息。
New team members are updated on their job responsibilities.

受训人员和培训师都使用并完整填写在职培训 (OJT) 表。
Both trainees and trainers use and complete the On-the-Job Training (OJT) form.

餐饮运营领班或经理与新团队成员（无培训师在场）进行一对一谈话，讨论培训经历并回答成员的问题。
The F&B operations foreman or manager has a one-on-one conversation with a new team member (without a trainer present) to discuss the training experience and answer members' questions.

团队成员均接受适当的培训，并且操作规程出现变更时，团队成员能够立即收到通知。
Team members are properly trained and are immediately notified of changes to operating procedures.

注意：所有餐饮运营领班应当充分了解和注意所在场所的培训流程与规程。
Note: All food and beverage operations foremen should fully understand and pay attention to the training procedures and procedures of their premises.

3.3 库存和订单
3.3 Inventory and Orders

到达工作场所后，需要检查各项库存（包括但不限于餐巾纸、口布纸、一次性水杯、打印纸、一次性手套、一次性抹布等）。根据游客人数调整所需物品的库存，确保达到标准存货量。跟踪库存变化，清点现有库存，确定需要订购的物品。
After arriving at the workplace, you need to check the inventory (including but not limited to napkins, mouth cloth paper, disposable water bottles, printer paper, disposable gloves, disposable rags, etc.). Adjust the inventory of required items according to the number of visitors to ensure that the standard stock level is met. Track inventory changes, inventory on-hand inventory, and identify items that need to be ordered.

谨记，有些物品到货较慢，请确保备量不足一周使用时，及时申请订购。
Keep in mind that some items are slow to arrive, so make sure you can apply for an order in time if you have less than a week to use them.

3.3.1 库存使用日期规程
3.3.1 Inventory Use Date Procedure

确保员工知晓库存使用日期（确保只打开所需物品）。
Make sure employees know the inventory use date (make sure they only open what they need).

整理部门内所有储存产品的区域。
Organize all areas within the department where products are stored.

回顾每日预测，熟悉当天所需产品数量。
Review the daily forecast and familiarize yourself with the number of products needed for the day.

了解标准存货量（应为所有物品的 1 日销量）。
Know the standard inventory level (should be 1-day sales for all items).

检查前一天收货和按保质期整理的所有产品。
Inspect all products received the day before and sorted by expiration date.

检查装箱单，如有需要，重新订购任何欠交货物。
Check the packing list and reorder any outstanding goods if necessary.

密切留意易腐物品，确保在过期前使用。
Keep an eye out for perishable items and make sure they are used before they expire.

3.3.2 订货
3.3.2 Ordering

订购是单元内最重要的事之一。必须确保单元内产品充足，能够支撑当日运营。但是，商品订单不可过多，因为物品购买需要消耗单元预算资金。
Ordering is one of the most important things in the unit. It is important to ensure that there is enough product in the unit to support the day's operations. However, you should not over-order items, as item purchases consume unit budget funds.

你必须密切监控每日游客人数和标准存货量（菜单跟踪报告/产品组合），了解所在单元的需求。准备订单时，应当考虑收货时间和保质期，维持标准存货量。
You have to closely monitor the number of daily visitors and the standard inventory (menu tracking reports/product mix) to understand the demand for the unit you are in. When preparing an order, you should take into account the time of receipt and the shelf life to maintain a standard stock level.

紧急请购单
Urgent requisitions

紧急请购单 (ER) 是为某种产品提交的“订购当日”收货申请。紧急请购单可以由场所发给场所，或场所发给大仓。有时可能出现未从食品大仓收到物品的情况。
An urgent requisition (ER) is a "same-day" receipt request submitted for a product. Urgent requisitions can be issued by the premises to the establishment, or by the premises to the Okura. Occasionally, items may not be received from the food warehouse.

原因可能包括订单操作失误、盘点出错或大仓缺货。不管怎样，从大仓提交请购单之前，必须先由另一个区域提出申请。
Reasons may include order errors, inventory errors, or stock-outs. In any case, before submitting a requisition from Okura, the application must be made from another region.

3.3.3 转移
3.3.3 Transfers

有时，某个场所会需要其他场所的产品。为了方便了解库存情况，产品转移必须录入上海乐高乐园度假区库存系统。由提出申请的场所负责完成此项工作。
Sometimes, a product from one site needs from another. In order to facilitate the inventory situation, product transfers must be entered into the inventory system of LEGOLAND Shanghai Resort. This is done by the site where the application is made.

提出请求的场所收到产品后，发货场所必须在上海乐高乐园度假区库存系统中完成（取消）转移，以便适当收取费用。如果转移未取消，收货场所无须支付产品费用。
Once the requesting site has received the product, the shipping site must complete (cancel) the transfer in the LEGOLAND Shanghai Resort inventory system in order for the fee to be appropriately charged. If the transfer is not cancelled, the delivery site will not be charged for the product.

3.3.4 物料盘点
3.3.4 Material inventory

餐厅领班（必要时还有管理人员）除应定期进行现场物料整体盘点外，每次开档/收档值班时，应当对所在场所的相关物料库存进行例行抽查盘点。
In addition to the overall inventory of on-site materials on a regular basis, the foreman of the restaurant (and management personnel if necessary) should conduct a routine spot check and inventory of the relevant material inventory of the place every time the file is opened/closed on duty.

注意：必须每日检查转移情况。
Note: Transfers must be checked daily.

3.4 时间和出勤
3.4 Time and Attendance

排班和管理工时是餐饮管理团队的基本任务之一。安排工作时间时，需要同时满足场所和团队成员的需求。
Scheduling and managing working hours is one of the basic tasks of a food and beverage management team. When scheduling your working hours, you need to meet the needs of both the venue and your team members.

排班难度因场所大小、平均销量和团队成员总数而异。这些因素都会影响场所的人力预算和运营时间。
The difficulty of scheduling varies depending on the size of the site, average sales, and total number of team members. These factors can all affect the manpower budget and operating hours of the site.

餐饮部门的每个场所都有一定的人力预算，每周的人力预算可能会根据营业波动而有所不同。上海乐高乐园度假区的餐饮场所每天在午餐时间最为繁忙，特殊活动、节假日和周末期间，客流量也可能会增加。
Each venue in the F&B department has a certain manpower budget, and the weekly manpower budget may vary depending on business fluctuations. Dining options at LEGOLAND Shanghai Resort are busiest at lunchtime each day, and traffic may increase during special events, holidays and weekends.

团队成员个人事务、临时调用和班次变更也可能对排班产生影响，应当考虑在内。
Team member personal matters, ad-hoc transfers, and shift changes can also have an impact on scheduling and should be taken into account.

餐饮运营领班需要维护团队成员的时间安排，通过计时系统跟踪每日工时、打卡情况和出勤。
Food & Beverage Operations Foremen need to maintain team members' schedules, tracking daily hours, clock-in, and attendance through a timekeeping system.

注意：如需详细说明，请参阅上海乐高乐园度假区计时系统 SOP。
Note: For detailed instructions, please refer to the LEGOLAND Shanghai Resort Timing System SOP.

3.5 团队成员反馈
3.5 Team Member Feedback

3.5.1你的团队应当一直精益求精
3.5.1 Your team should always strive for excellence.

与团队成员沟通并提供反馈，这是他们了解自身工作表现和预期目标的主要方式。餐饮运营领班需要寻找机会，及时对成员进行称赞和奖励，认可出色的表现与行为。
Communicating and providing feedback to team members is the primary way for them to understand how they're doing and what to expect. Food & Beverage Foremen need to look for opportunities to praise and reward members in a timely manner for outstanding performance and behavior.

提供（积极且有启发性的）业绩反馈。
Provide (positive and inspiring) performance feedback.

提醒团队成员哪些行为是正确的、哪些是错误的。
Remind team members of what behavior is right and what is wrong.

讨论应当如何相互支持，努力提高业绩。
Discuss how we can support each other in our efforts to improve performance.

频繁、及时地提供反馈。
Provide frequent, timely feedback.

学习如何有效倾听，以及如何正确高效地提供辅导，从而帮助成员改善业绩。
Learn how to listen effectively and how to provide coaching correctly and efficiently to help members improve their performance.

不同类型的人可能适合不同的辅导技巧。花时间了解你的团队成员，寻找最有效的激励方法。
Different types of people may be suitable for different tutoring techniques. Take the time to get to know your team members and find the most effective ways to motivate.

3.5.2 反馈方式
3.5.2 Feedback Methods

值班领班经理需要确定为团队成员提供反馈的合适方法。
The shift foreman manager needs to identify the appropriate way to provide feedback to team members.

餐饮运营领班可以直接为团队成员提供反馈，即该反馈的目标受众是已经达到绩效标准的团队成员。
Food and beverage operations foremen can provide feedback directly to team members, i.e., that feedback is aimed at team members who have already met performance standards.

反馈让团队成员有机会提高业绩，不过问题并不严重。
Feedback gives team members the opportunity to improve their performance, but it's not a serious problem.

值班领班/经理和团队负责人可以共同为团队成员提供反馈，即该反馈需要团队负责人直接提供建议；并且可以成为一次提升技能的机会。
The shift foreman/manager and team leader can work together to provide feedback to team members, i.e. this feedback requires direct advice from the team leader; And it can be an opportunity to upskill.

值班领班经理可以直接将《团队领导观察报告》交给团队成员，即该反馈解决了需要进一步辅导或咨询的情况，避免进行渐进性惩处。
The Shift Foreman can directly hand over the Team Leader Observation Report to the team members, i.e. the feedback resolves situations that require further coaching or counseling, avoiding progressive punishment.

观察报告需要交给团队成员查看。
The observation report needs to be handed over to team members for review.

团队成员进行评论，完成报告中的“团队成员意见”。
Team members make comments and complete the "Team Member Comments" in the report.

团队成员和餐饮运营领班在报告上签字并注明日期。
Team members and the food and beverage operations foreman sign and date the report.

领班经理应在报告归档前签字，表明反馈环节已完成。
The foreman should sign the report before it is filed, indicating that the feedback session has been completed.

观察报告应当放入团队成员的档案中。
Observations should be placed in the team member's file.

3.6 其他职责
3.6 Other Duties

3.6.1 休息和午餐
3.6.1 Rest and lunch

监控休息表，确保适当安排和遵守午餐与休息时间。团队成员结束午餐或休息后，必须告知餐饮运营领班。根据考勤政策记录违规行为。
Monitor the rest schedule to ensure that lunch and break times are properly scheduled and adhered to. When team members finish lunch or rest, they must inform the Food & Beverage Operations Foreman. Violations are documented according to the attendance policy.

3.6.2 团队合作
3.6.2 Teamwork

为了建立团队精神，你需要知道团队成员的个性，了解如何激励和鼓励他们紧密协作。无论工作场所和成员级别如何，团队合作都至关重要。
In order to build team spirit, you need to know the personalities of your team members and understand how to motivate and encourage them to work together. Teamwork is essential regardless of the workplace and membership level.

3.6.3 团队绩效
3.6.3 Team Performance

你的团队应当一直保持最佳状态。与团队成员沟通并提供反馈，这是他们了解自身工作表现和预期目标的唯一方式。
Your team should always be at its best. Communicating and providing feedback to team members is the only way they can understand how they're doing and what to expect.

3.6.4 公正性
3.6.4 Impartiality

餐饮运营领班经常需要解决团队成员之间的小分歧。作为团队领导，重要之处在于倾听各方意见，不偏袒任何一方。
Food and beverage operations foremen often need to resolve small disagreements between team members. As a team leader, it's important to listen to all parties and not take sides.

讨论团队成员的问题时要做到保密和专业。以严肃、尊重、礼貌和平等的态度对待每一位团队成员，努力凝聚团队，帮助建立团队合作。
Be confidential and professional when discussing issues with team members. Treat every team member with seriousness, respect, courtesy, and equality, and strive to bring the team together and help build teamwork.

如果无法做到公正，应当从问题中抽身而出，交由高层人员处理。
If impartiality is not possible, the problem should be taken out of the way and dealt with at the top level.

3.6.5 值班会议
3.6.5 Duty meeting

团队成员在规定时间到达后，餐饮运营领班应召开值班会议。值班会议有助于团队负责人清楚地告知团队更新信息、任务和指示，方便负责人激励成员追求较高的绩效标准、培养士气和团队精神，并为过往事件提供反馈。
After the team members arrive at the specified time, the food and beverage operations foreman should hold a duty meeting. On-duty meetings help team leaders clearly inform the team of updates, tasks, and instructions, so they can motivate members to pursue high performance standards, build morale and team spirit, and provide feedback on past incidents.

按照通常做法，向某个人或一群人提供负面反馈时，应当与受影响的团队成员一对一沟通。
As a general practice, when providing negative feedback to a person or group of people, you should communicate one-on-one with the affected team members.

值班会议还让团队成员有机会提出关乎整个团队的问题。会议持续时间取决于场所的需求和必须传达的相关信息，但时间不可过长，以免影响场所的高效运行或当班团队成员的工作需求。
On-duty meetings also give team members the opportunity to ask questions that concern the team as a whole. The duration of the meeting depends on the needs of the venue and the relevant information that must be communicated, but it should not be too long to interfere with the efficient operation of the venue or the work needs of the team members on duty.

会议应由特定的餐饮运营领班主持，确保团队成员值班时主要受该负责人监督。会议开始之前，关档团队负责人应确保开档团队负责人的日常人员配备水平恰当并且未超出预算。如果在此过程中出现任何问题，应立即通知区域管理人员。
Meetings should be chaired by a specific food and beverage operations foreman, ensuring that team members are primarily supervised by that person in charge when they are on duty. Prior to the meeting, the Closing Team Leader should ensure that the Closing Team Leader is staffed at the right level on a day-to-day basis and within budget. If any problems arise during this process, the District Management should be notified immediately.

3.6.6 以身作则
3.6.6 Lead by example

首先应当评估自身的行为。团队成员会学习你的言谈举止，因此必须确保你的行动和言语不会相互矛盾。对你的工作充满热情。
The first step is to evaluate your own behavior. Team members learn how you talk and behave, so it's important to make sure your actions and words don't contradict each other. Be passionate about what you do.

即使面对困境，也要记住选择应对态度的人是你。在逆境中保持积极的态度比在顺境中更重要。让每个人都积极参与。
Even in the face of adversity, remember that you are the one who chooses the attitude to cope. It's more important to maintain a positive attitude in the face of adversity than in good times. Get everyone involved.

3.6.7 与团队成员沟通
3.6.7 Communicate with team members

告知团队成员现有和最新的公司政策和规程。通过值班会议、公告栏等交流信息。
Inform team members of existing and up-to-date company policies and procedures. Exchange information through on-duty meetings, bulletin boards, etc.

3.6.8 公告栏
3.6.8 Bulletin Board

定期更新公告栏十分重要，有助于团队成员了解公司的最新政策和动态。包括每月培训计划、每月寿星、团队成员时间安排和部门新闻等。
It's important to update the bulletin board regularly to keep team members up to date with the latest policies and developments in the company. This includes monthly training plans, monthly birthday stars, team member schedules, and department news.

3.6.9 制服检查
3.6.9 Uniform inspection

值班餐厅领班必须在团队成员换班之前（最好是在值班会议期间）完成所有团队成员的制服检查签核。
The on-duty cafeteria foreman must complete the uniform check sign-off for all team members prior to the shift change, preferably during the on-duty meeting.

4.0 日常现金处理规程参照“LLSHR现金管理手册执行”
4.0 The daily cash handling procedures shall be implemented in accordance with the "LLSHR Cash Management Manual".

上海乐高乐园度假区餐饮服务部门遵循严格的现金处理规程政策，确保有效管控公司现金资产，保障安全性。
The food and beverage service department of LEGOLAND Shanghai Resort follows strict cash handling procedures and policies to ensure effective control and safety of the company's cash assets.

餐饮服务部门的所有现金处理人员都有责任遵守上海乐高乐园度假区现金处理 SOP 中所述指南。
It is the responsibility of all cash handlers in the food service department to comply with the guidelines described in the LEGOLAND Shanghai Resort Cash Handling SOP.

4.1 保险箱规程
4.1 Safe deposit box procedures

经理资金为单元指定金额，必须 24 小时安全保管。管理保险箱的经理或餐饮运营领班对分配给该单元的所有资金负有最终责任。保险箱密码必须保密，并始终确保安全。
Manager funds are the amount specified for the unit and must be kept securely 24 hours a day. The manager who manages the safe deposit box or the food and beverage operations foreman is ultimately responsible for all funds allocated to the unit. The safe password must be kept confidential and kept secure at all times.

如果对保险箱资金处理不当或未妥善保管保险箱，将受到纪律处分。为了保证安全性，经理资金的密码应当定期更换，场所更换经理或餐饮运营领班时密码也必须更换。
Disciplinary action will be taken if the safe deposit box funds are mishandled or the safe deposit box is not properly kept. In order to ensure security, the password of the manager's funds should be changed regularly, and the password must also be changed when the venue changes the manager or the food and beverage operation foreman.

保险箱分配发生变化时，应当将经理资金控制日志视作安全核对记录，储存在保险箱中。必须每周将该表格提交给损失预防团队。
When there is a change in the allocation of the safe, the manager's fund control log shall be regarded as a security check record and stored in the safe. This form must be submitted to the loss prevention team on a weekly basis.

授权的安全内容包括：
Authorized security content includes:

营业场所零用金
Petty cash at the place of business

经理资金控制日志
Manager's Money Control Log

团队成员通讯录
Team member address book

注意：一般的区域用品不应存放在保险箱内（钢笔、便利贴等）。
Note: General area items should not be stored in safes (pens, sticky notes, etc.).

4.1.1 保险箱核对
4.1.1 Safe Deposit Box Check

每天早上、更换保险箱负责人时、关档时都必须核对经理资金。经理或餐饮运营领班需要核对保险箱资金，并确保总数与上一位负责人所统计的总数相同。核对保险箱资金时应遵循以下步骤：
Every morning, when the person in charge of the safe is changed, and when the file is closed, the manager's funds must be checked. The manager or food and beverage operations foreman will need to reconcile the safe deposit box funds and ensure that the total is the same as the total counted by the previous person in charge. The following steps should be followed when reconciling funds in a safe deposit box:

打开保险箱之前，确保所处场所安全。关上办公室的门，限制该区域人流，只允许要进办公室处理业务的人进入。
Make sure your premises are secure before opening the safe. Close the office door and limit the flow of people in the area to only those who want to enter the office to do business.

用密码打开保险箱。
Open the safe with the code.

清点保险箱里的全部物品。将捆在一起的钱散开，所有纸币和硬币都要清点。
Take an inventory of all the contents in the safe. Spread out the bundled money, and count all banknotes and coins.

统计完总数后，核对金额是否与经理资金控制日志中前一晚计算出的总额相符。
After counting the total, check whether the amount matches the total amount calculated the previous night in the manager's money control log.

如果存在差异应当尽快通过上级经理。
If there is a discrepancy, it should be passed through the superior manager as soon as possible.

将已核对的总额记录在经理备用金交接表和收银备用金交接表上。
Record the reconciled total amount on the Manager's Reserve Handover Form and the Cashier's Reserve Handover Table.

完成保险箱核对后，及时锁定保险箱。
After completing the safe check, lock the safe in time.

4.1.2 保险箱金额差异
4.1.2 Difference in the amount of the safe deposit box

如果保险箱内金额存在偏差，必须及时告知上级经理。
If there is a discrepancy in the amount in the safe, the superior manager must be informed in time.

注意：有关保险箱金额差异的更多信息，请参阅上海乐高乐园度假区现金处理 SOP 第 1.4.3 节。
Note: For more information on the difference in the amount of the safe deposit box, please refer to Section 1.4.3 of the LEGOLAND Shanghai Resort Cash Handling SOP.

4.1.3日常保险箱操作
4.1.3 Daily safe operation

营业时间内，保险箱一旦核对完毕，必须上锁。因此保险箱内物品仅有一位负责人。开档餐饮运营领班需要为收银台分配收银备用金金额时，应遵循以下步骤：
During business hours, the safe must be locked once it has been checked. As a result, there is only one person in charge of the contents of the safe. When the Catering Operations Foreman needs to allocate a cashier reserve amount to the cashier, the following steps should be followed:

清点并放置收银备用金金额
Count and place the cashier reserve amount

在后场安全位置（比如：办公室内）完成清点工作。
Complete the inventory in a secure location in the backyard (e.g., in the office).

在经理的帮助下打开保险箱。
Open the safe with the help of the manager.

收银备用金清点 1000元。
The cashier reserve is counted at 1000 yuan.

5角 = 10元
5 Jiao = 10 RMB

1 元 = 40元
$1 = $40

5 元 = 100元
$5 = $100

10 元 = 200元
$10 = $200

20元 = 400元
$20 = $400

50元 = 250元
$50 = $250

注意：数量和面额可能因业务需求或场所而异。
Note: Quantities and denominations may vary depending on business needs or venues.

核对好之后，在收银备用金交接表上签字，并确保经理也已签字。
Once checked, sign the cashier handover form and make sure the manager has signed it as well.

将所有纸币和硬币放入空的钱箱抽屉中。
Place all banknotes and coins in an empty cash drawer.

在经理的陪同下，从后场安全位置回到工作场所。
Accompanied by a manager, return to the workplace from a safe position in the backfield.

确保输入正确SSO号码，进入指定 POS 站，将钱款存入钱箱并关闭抽屉，锁住和保护资金。
Make sure you enter the correct SSO number, go to the designated POS station, deposit the money into the cash drawer and close the drawer, lock and protect the funds.

4.1.4 关档保险箱规程
4.1.4 Procedures for closing the safe

关档时，所有收银备用金应归还至保险箱，关档经理最后必须进行一次保险箱核对。根据要求，管理保险箱的餐饮运营领班可以提前清点资金，但是，除非获得餐饮服务副总裁或副总监的授权，否则所有最终核对必须由经理完成。
When the file is closed, all cash register funds should be returned to the safe, and the closing manager must perform a final safe check. Upon request, the Food & Beverage Operations Foreman who manages the safe deposit box may count funds in advance, however, all final checks must be done by the Manager unless authorized by the Vice President of Food Services or the Deputy Director of Food and Beverage Services.

核对完成后，关档餐饮运营领班及经理应当确保保险箱上锁。
After the verification is completed, the foreman and manager of the catering operations of the closed file shall ensure that the safe is locked.

4.1.5 经理资金管理
4.1.5 Manager's money management

有些情况下可能收银备用金需要向经理申请兑零，或者经理备用金需要向金库申请兑零。如果经理资金数额存在偏差，餐饮运营领班应当通知值班经理。以下原因可能导致资金超额/短缺：
In some cases, the cashier reserve may need to be redeemed from the manager, or the manager's reserve may need to be redeemed from the vault. If there is a deviation in the amount of the manager's funds, the catering operation foreman shall notify the duty manager. The following reasons may lead to overfunds/shortfalls:

从保险库取出的资金数额不对。
The amount of funds withdrawn from the vault is incorrect.

从金库得到换到的现金数额不对。
The amount of cash received from the vault is incorrect.

经理资金中有假币。
There is counterfeit money in the manager's funds.

未知原因造成的不一致。
Inconsistencies due to unknown causes.

如果经理资金超额或短缺，餐厅经理必须完成经理资金申请规程。餐饮运营领班不可填写资金申请表。
If a manager has an excess or shortage of funds, the restaurant manager must complete the Manager Funds Application procedure. Food & Beverage Operations Foremen are not allowed to fill out the Funding Application Formal.

4.1.6 变更申请
4.1.6 Change Request

有时，经理和/或餐饮运营领班可能需要将过多的大额纸币兑换成小额货币，确保收银备用金各面值金额的数量。需要时，必须按照以下规程提交变更申请：
Occasionally, the manager and/or food and beverage operations foreman may need to convert too many large notes into small amounts to ensure the amount of the cash register reserve at each denomination. If required, a change request must be submitted in accordance with the following procedure:

提交兑零申请。确保大额纸币数量充足，能够从保险库中兑换零钱。
Submit a zeroing application. Make sure that there are enough large banknotes to be able to exchange change from the vault.

兑换完成后，管理经理资金的经理或餐饮运营领班必须立即核对资金。
Once the redemption is complete, the manager or food and beverage operations foreman who manages the manager's funds must reconcile the funds immediately.

所有硬币应当散开，进行人工核对。
All coins should be spread out for manual checking.

已交付资金如存在偏差，应当立即向保险库报告，并记录在保险箱核对日志中。
Any deviation in the delivered funds shall be immediately reported to the vault and recorded in the safe deposit box check log.

4.2 现金支出规程
4.2 Cash Expenditure Procedures

收银员关闭 POS 收银时，经理或餐饮运营领班需要和收银员共同执行现金支出规程，确保正确核算所有交易资金，并收银备用金金额返还至保险箱内。
When the cashier closes the POS checkout, the manager or food and beverage foreman needs to work with the cashier to enforce the cash disbursement procedures to ensure that all transaction funds are accounted for correctly and that the cashier reserve amount is returned to the safe.

4.2.1 收银员现金支出
4.2.1 Cashier's cash disbursements

通知收银员餐厅已结束营业。
Notify the cashier that the restaurant is closed.

确保完成所有未结帐单的交易。
Make sure that all outstanding transactions are completed.

运行餐厅财务报表，并收集POS钱箱抽屉中的现金和其他已提交的款项，包括信用卡收据、账单、等。
Run restaurant financial statements and collect cash and other submitted payments in POS cash drawers, including credit card receipts, bills, etc.

确保成员正确关好现金抽屉，并与成员一起到指定的后场现金支出区，完成现金支出规程。
Ensure that the member properly closes the cash drawer and go to the designated back-of-house cash disbursement area with the member to complete the cash disbursement procedure.

团队成员核对后，清点并确认返还收银备用金金额，在收银备用金交接表格上签字。确保收银员已在收银备用金表格上签字。
After the team member checks, count and confirm the amount of the cashier reserve to be returned, and sign the cashier reserve handover form. Make sure the cashier has signed the cashier reserve form.

团队成员核对后，根据餐厅财务报表结算上的营业款现金总额，清点营业款并填写营业款登记表，核实并检查餐厅财务报表上的记录。将所有现金相关物品（营业款登记表/营业款现金/银行卡账单及退款账单等）放入营业款现金袋内，然后继续现金支出流程。
After checking, the team members check the business expenses according to the total amount of cash on the restaurant's financial statements, count the business expenses and fill in the business payment registration form, and verify and check the records on the restaurant's financial statements. Place all cash-related items (business money registration form/business money cash/bank card bills, refund bills, etc.) into the business money cash bag and continue the cash disbursement process.

（如适用）记录可能与收入核算和/或保险库相关的解释与说明（系统崩溃、假钞等）。
(if applicable) record explanations and explanations that may be relevant to revenue accounting and/or vaulting (system crashes, counterfeit notes, etc.).

完成后，遵循保险箱款项存入规程。
Once completed, follow the safe deposit box deposit procedures.

填写保险箱款项存入日志
Fill in the safe deposit box money deposit log

记录投递保险柜日志的目的在于确保营业款现金袋中的钱款受到妥善保管。所有管理人员都有责任确保该规程已正确完成。
The purpose of keeping a delivery vault journal is to ensure that the money in the cash bag is properly kept. It is the responsibility of all managers to ensure that the procedure has been completed correctly.

记录存入日期、时间和类型 [ 即现金袋 (R) /大额现金（C）或兑换现金袋(X) ] 以及正确的现金袋编号和封签号。
Record the date, time, and type of deposit [i.e. Cash Bag (R)/Large Cash (C) or Redemption Bag (X)] as well as the correct cash bag number and seal number.

存款人必须在投递保险柜日志的“投递”栏签名。
The depositor must sign the "Delivery" column of the Delivery Vault log.

必须核实袋子编号，并且必须在另一个人的见证下存入袋子。见证人需要在投递保险柜日志“复核”栏签字。
The bag number must be verified and the bag must be deposited in the presence of another person. The witness is required to sign the "Review" column of the Vault logbook.

存款时，经理或团队负责人必须确保款项不会卡在滑槽中。每次只能向滑槽中存入一份。
When making a deposit, the manager or team leader must ensure that the money is not stuck in the chute. Only one copy can be deposited into the chute at a time.

该日营业款现金存入后，餐饮运营领班或经理需要在日志的空白部分画一条线，并在线上写下“共一袋”。
After the cash deposit for the day's business is deposited, the food and beverage operation foreman or manager needs to draw a line in the blank part of the log and write "a total bag" on the line.

餐厅值班经理必须在投递保险柜日志“当值负责人”处签字。
The Restaurant Duty Manager must sign the "Person on Duty" in the Delivery Vault Log.

应当将投递保险柜日志夹在保险箱旁边的夹板上。
The delivery box log should be clipped to the splint next to the safe.

安保人员和保险库通信员将在收入袋存进保险箱的第二天早上将它们取回。他们会保证保险箱中实际存入的袋子符合投递保险柜日志上的记录。
Security personnel and vault communicators will retrieve the bags the morning after they are deposited in the safe. They will ensure that the bags actually stored in the safe match the records recorded in the delivery vault log.

两人将在投递保险柜日志上签名，保留白色副本，并取走投递保险柜日志。
The two will sign the Dropoff Vault log, keep the white copy, and pick up the Dropoff Vault log.

4.3 现场审计
4.3 On-site audit

餐饮运营领班（必要时还有管理人员）应定期进行现场审计。餐饮运营领班每次值班时应当对所在场所内放有收银备用金的收银抽屉完成两次审计。
The food and beverage operations foreman (and, if necessary, management) should conduct regular on-site audits. The foreman of catering operations shall complete two audits of the cashier drawer with cashier reserve in the premises each time he is on duty.

现场审计需要快速清点抽屉，并通过运行餐厅财务报表来检查偏差。如果存在偏差，应当立即联系经理。
An on-site audit requires a quick inventory of drawers and checking for discrepancies by running the restaurant's financial statements. If there is a deviation, the manager should be contacted immediately.

4.3.1 作废和退款
4.3.1 Forfeiture and Refunds

如果收银员和/或宾客发现交易收据上存在错误，并且收银员已经对交易进行结算或宾客已经付款，那么必须由经理或餐饮运营领班编辑交易。经理或餐饮运营领班将决定是否退款或将交易作废。
If the cashier and/or guest discovers an error on the transaction receipt, and the cashier has settled the transaction or the guest has paid, the transaction must be edited by the manager or food and beverage operations foreman. The manager or food and beverage operations foreman will decide whether to refund or void the transaction.

需要编辑交易时，收银员必须尽快通知经理或餐饮运营领班。餐饮运营领班或经理接到通知后，应及时核对并开始编辑。交易编辑应遵循以下步骤：
When a transaction needs to be edited, the cashier must notify the manager or food and beverage operations foreman as soon as possible. After receiving the notice, the food and beverage operation foreman or manager should check it in time and start editing. Trade editors should follow these steps:

获取待编辑的交易收据即账单编号。
Get the transaction receipt to be edited, i.e. the invoice number.

选择收银模式，在 POS 菜单屏幕上选择“经理功能”。
Select the cashier mode and select Manager Features on the POS menu screen.

选择所需操作——“重开已结账单”（现金结账除外）。
Select the desired action – "Reopen Closed Bill" (except for cash checkout).

输入经理SSO账号和账单编号，打开已结账单。
Enter the manager's SSO account and bill number to open the bill.

退款时需要选择退款原因。
When refunding a refund, you need to select a reason for the refund.

选择待编辑的单个物品，或者选中所有物品，点击删除。
Select the individual items you want to edit, or select all the items and click Delete.

提交交易时选择现金/扫码或信用卡支付。
Select cash/QR code or credit card payment when submitting the transaction.

在新票据上，说明修改交易的原因，并签上你的中文姓名。
On the new note, state the reason for modifying the transaction and sign your Chinese name.

该票据应与原始收据装订在一起，并由收银员保管，直至最终现金支出流程结束。
The ticket should be bound with the original receipt and kept by the cashier until the end of the final cash disbursement process.

5.0 关档规程
5.0 Closing Procedures

餐饮运营领班关档的工作职责包括关闭和检查管辖范围内的所有场所，监督管辖范围内所有运营岗位的关档规程，并完成以下任务：
The job responsibilities of the Food and Beverage Operations Foreman include closing and inspecting all establishments within the jurisdiction, supervising the closing procedures for all operational positions in the jurisdiction, and completing the following tasks:

5.1 餐厅领班（领位岗）关档规程
5.1 Restaurant foreman (foreman post) closing procedures

检查所有菜单，确保干净整齐。
Check all menus to make sure they're clean and tidy.

检查所有台面、前门和前窗，确保干净，无污渍。
Inspect all countertops, front doors, and front windows to make sure they are clean and free of stains.

检查接待大堂，确保没有杂物。
Check the reception lobby to make sure there is no clutter.

检查迎宾台卫生及文件，确保电话，POS屏幕，POS打印机，充电宝，IPAD及领位台台面已完成消毒。
CHECK THE HYGIENE AND DOCUMENTATION OF THE WELCOME DESK TO ENSURE THAT THE PHONE, POS SCREEN, POS PRINTER, POWER BANK, IPAD AND RECEPTION DESK HAVE BEEN DISINFECTED.

检查所有大堂垃圾桶，确保套上垃圾袋。
Check all lobby trash cans and make sure they cover the garbage bags.

检查充电宝，确保充电（迎宾台充电），并准确盘点数量。
Check the power bank to make sure it is charged (at the welcome desk) and count the quantity accurately.

检查所有对讲机，确保充电（大包收银台下方柜子充电），并确保数量准确。
Check all intercoms, make sure they are charged (in the cabinet under the checkout counter in the big pack), and make sure the quantity is accurate.

检查所有客用Pad，确保充电（迎宾台），并准确盘点数量。
Check all guest pads, make sure they are charged (welcome desk), and count the quantities accurately.

检查迎宾台的备用防滑牌，确保无污渍。
Check the spare anti-skid sign at the welcome desk to make sure there are no stains.

检查当日的晨检记录是否完整，签字并确保经理签字。
Check that the day's morning inspection record is complete, sign and make sure the manager signs.

检查当日的消毒记录表是否填写完整，并确保经理签字。
Check that the disinfection record form for the day is completed and signed by the manager.

检查当天的收入及报表整理，确保迎宾员分享在部门群中。
Check the day's income and report organization to ensure that the greeter is shared in the department group.

检查热水壶并确保重新归位。
Check the kettle and make sure it is back in place.

关注每日卫生重点，检查重点区域。
Pay attention to the daily hygiene priorities and inspect key areas.

检查菜单板，并悬挂和营业时间相关的标志，确保收回（如适用）。
Check the menu board and hang signs related to the hours of operation to ensure retraction (if applicable).

检查客用卫生间内还有没有宾客，确保锁好餐厅正门。
Check if there are any guests in the guest restroom and make sure the main entrance is locked.

确保迎宾员按照“LLSHR失物招领处理标准”的规定将遗失物品交给失物招领处，填写失物招领登记表。并及时分享至大群中。
Make sure the greeter delivers the lost item to the Lost & Found Office in accordance with the LLSHR Lost & Found Handling Standards and completes the Lost & Found Registration Form. And share it with the large group in a timely manner.

确保迎宾员已找酒水间领取当天需要送洗的布草并准确登记送洗数量。把当日的布草送至指定布草送洗收集区，并拍照分享至部门群中。
Make sure the greeter has found the bar to pick up the linen that needs to be washed on the day and accurately register the number of washes. Send the linen of the day to the designated linen washing and collection area, and take photos and share them with the department group.

协助其他岗位的餐饮运营领班完成工作任务。
Assist the food and beverage operation foreman in other positions to complete work tasks.

5.2 餐厅领班（服务岗）关档规程
5.2 Procedures for closing the stall of the restaurant foreman (service post).

餐饮运营领班（服务岗）需确保服务员清理和关闭区域。关档时：
The Food & Beverage Operations Foreman (Service Guard) is required to ensure that the waiter clears and closes the area. When the file is closed:

安排服务伙伴尽可能继续为宾客服务。
Arrange for a service partner to continue to serve guests as much as possible.

满足各种要求，或者引导宾客至能够满足他们要求的场所。
Accommodate a variety of requests, or guide guests to a venue that meets their requirements.

检查你所负责区域的所有餐桌椅和地面。
Check all dining tables, chairs, and floors in your area.

确保服务伙伴使用吸尘器和扫把清理地面。
Make sure the service partner uses a vacuum cleaner and broom to clear the floor.

确保服务伙伴完成分配的其他清洁工作。
Ensure that the service partner completes other cleaning duties as assigned.

检查边柜台台面及内侧，确保清洁。
Inspect the countertop and inside of the counter to ensure cleanliness.

检查边柜台（包括但不限于餐具包、分享盘、水杯等）。
Check the side counters (including but not limited to cutlery packs, sharing plates, drinking glasses, etc.).

检查所有口布包、吸管、手套等，确保干净、储备充足并妥善存放。
Inspect all mouth cloth bags, straws, gloves, etc., to make sure they are clean, well stocked, and properly stored.

检查所有儿童餐椅和儿童餐具，确保干净卫生。
Inspect all high chairs and utensils to ensure they are clean and hygienic.

检查电视机、手控灯和风扇，确保关闭（如适用）。
Check your TV, hand lights, and fans to make sure they're turned off (if applicable).

检查垃圾桶内外侧，确保垃圾袋已更换。
Inspect the inside and outside of the bin to make sure the bin has been replaced.

检查窗台和踢脚线，确保干净。
Check the window sills and baseboards to make sure they are clean.

确保你当日所负责的服务伙伴归还当天所使用的手持点单机和账单打印机至POS边台。
Make sure that your service partner returns the handheld ordering machine and billing printer used for the day to the POS counter.

检查账单，并确保你当日所负责的服务伙伴将所有已结账单交至收银负责人处。
Review the bills and make sure that the service partner you are responsible for that day has handed over all the bills to the cashier.

检查所有盐瓶和胡椒罐，确保清洁（如适用）。
Inspect all salt shakers and pepper shakers to ensure they are clean, if applicable.

协助其他岗位的餐饮运营领班完成工作任务。
Assist the food and beverage operation foreman in other positions to complete work tasks.

5.3 餐饮运营领班（收银岗）关档规程
5.3 Catering operation foreman (cashier post) closing procedures

餐厅营业结束后，检查所有未结账单，并按照以下步骤操作：
When your restaurant closes, check all outstanding bills and follow these steps:

确保所有未结账单完成结账。
Make sure that all open invoices are completed at checkout.

检查POS 站附近区域，确保清洁干净，已备齐第二天运营所需的所有物品。
Check the area near the POS station to make sure it's clean and has everything you need for the next day's operation.

根据需要协助一线服务员（如有必要/如适用）。
Assist front-line attendants as needed (if necessary/if applicable).

打印当日的营业报表——收入中心财务报表。
Print the current day's business statement – Revenue Center Financial Statement.

收集当日运营期间的所有账单（包括银行卡、扫码、现金、折扣以及退款账单等，确保银行卡账单、折扣账单、退款账单单独分类放置）
Collect all invoices (including bank cards, QR code scans, cash, discounts, and refund bills, etc.) during the operation period of the day, and ensure that bank card bills, discount bills, and refund bills are placed separately

收集放有备用金及营业款钱箱中的现金。
Collect cash in cash drawers with reserves and business funds.

从钱箱里取出抽屉，关上钱箱。
Take out the drawer from the cash drawer and close the cash drawer.

在经理或团队负责人的陪同下前往指定的后场现金支出区。
Be accompanied by a manager or team leader to the designated back-of-house cash-out area.

在值班经理的帮助下，打开保险柜，取出收银备用金袋、营业款现金袋以及封签。
With the help of the manager on duty, open the safe and take out the cashier's spare gold bag, the cash bag for business funds, and the seal.

与你的经理或团队负责人清点并核对当日的现金营业款后，填写营业款登记表。
Fill out the sales payment registration form after counting and reconciling the cash receipts for the day with your manager or team leader.

5.4 餐厅领班（配餐岗）关档规程
5.4 Closing procedures for restaurant foremen (catering posts).

检查工作区域前场柜台及后场配餐区域，并确保干净整洁。
Check the front counter and back catering area in the work area and make sure it is clean and tidy.

检查配餐区域地面，没有碎屑或水渍。
Inspect the floor of the serving area for no debris or water stains.

检查所有配餐所需调味包在保质期内并收回存放。
Check that all seasoning packets needed for food preparation are within the expiration date and take them back for storage.

检查传菜口台面卫生，确保清洁。
Check the hygiene of the countertop at the food service to ensure that it is clean.

检查所有托盘，确保清洁消毒并晾干或擦干。
Inspect all trays, make sure they are clean, disinfected, and dry or wiped dry.

确保托盘放置在指定位置存放。
Make sure the tray is placed in the designated place for storage.

确保收起分单木架、白板和磁吸（如适用）。
Make sure to put away the wooden frame, whiteboard, and magnet (if applicable).

检查POS双层打印纸，确保备量充足。
Check the POS double-layer printer paper to make sure you have enough stock.

检查口布包、纸巾等，确保备量补充。
Check the mouth cloth bag, paper towels, etc., to ensure that the stock is replenished.

检查后场区所有垃圾桶，并确保套上两层垃圾袋。
Inspect all trash cans in the backyard area and make sure you have two layers of garbage bags.

确保擦拭餐具的不锈钢容器过机清洗并消毒后放回指定位置。
Make sure that the stainless steel container that wipes the dishes has been washed and disinfected before being returned to the designated position.

检查苏打间，确保所有物品按规定放置。
Check the soda room to make sure everything is in place.

检查所有清洁消毒剂，确保放回化学品存放架内。
Check all cleaning disinfectants and make sure they are back in the chemical storage rack.

检查所有消毒剂喷瓶，确保喷瓶外侧无污渍。
Inspect all disinfectant spray bottles to make sure there are no stains on the outside of the spray bottles.

检查一次性抹布（绿色/红色）、紫色条纹净布，确保备量补充。
Check disposable rags (green/red) and purple striped net cloths to make sure they are replenished.

检查一次性手套，确保备量充足。
Check disposable gloves to make sure they have enough to spare.

检查垃圾桶，确保清洗和消毒并放回指定位置。
Check the trash can, make sure it is cleaned and disinfected and put back in the designated location.

检查防滑牌、扫把、簸箕和拖把，确保完全干净。
Check skid tags, brooms, dustpans, and mops to make sure they are completely clean.

检查备用甁框、餐具框，确保放置在指定位置。
Check the spare racks and cutlery frames to ensure they are placed in the designated locations.

协助其他岗位的餐饮运营领班完成工作任务。
Assist the food and beverage operation foreman in other positions to complete work tasks.

5.5 餐厅领班关档规程
5.5 Restaurant foreman closing procedures

向团队成员分配任务，使其知晓任务目标。
Assign tasks to team members so they know the goal of the task.

确保你知晓当天同一工作内容的其他团队成员，提前考虑下班安排。
Make sure you're aware of other team members who are working on the same job that day, and think ahead about your off-duty schedule.

确保运营中时刻关注大家的表现，每天根据不同伙伴的表现，和团队成员进行现场谈话。
Ensure that you always pay attention to everyone's performance in your operation, and have on-site conversations with team members every day according to the performance of different partners.

各岗位餐饮运营领班应当协同配合，确保共同完成工作任务。
The catering operation foremen of each post shall cooperate to ensure that the work tasks are completed together.

6.0 特殊情况
6.0 Special Circumstances

6.1 沟通
6.1 Communication

保持冷静有助于团队成员获取帮助。做法包括准确地将情况告知他人可以选择当面沟通，或者使用对讲机或电话。对讲机使用请参照“LLSHR对讲机使用手册”
Staying calm helps team members get help. This includes accurately informing others of the situation, choosing to communicate in person, or using a walkie-talkie or phone. Please refer to the "LLSHR Walkie-Talkie User Manual" for the use of walkie-talkies

6.2 POS系统故障
6.2 POS System Failure

注意：有关现金处理和销售点 (POS) 系统故障的具体规程，请参阅上海乐高乐园度假区现金处理 SOP。
Note: For specific procedures for cash handling and point-of-sale (POS) system failures, see LEGOLAND Shanghai Resort Cash Handling SOPs.

6.3 恶劣天气
6.3 Inclement Weather

天气恶劣时，团队成员经常需要你进行领导和指示。与主管和管理团队保持联系，获取关于园区状况的最新信息。
When the weather is inclement, team members often need you for leadership and direction. Stay in touch with supervisors and management teams to get up-to-date information on the state of the park.

注意：有关特殊情况的更多信息，请参阅《团队成员手册》第 14.0 节和餐饮服务 GOP。
Note: For more information on special circumstances, please refer to Section 14.0 of the Team Member Handbook and the Food Service GOP.

6.4警告标识
6.4 Warning Signs

当发现有液体洒落时，需提醒团队成员警戒此区域，并第一时间在洒落液体区域放置防滑牌并留在防滑处时刻提醒往来的客人，确保区域游客及员工人身安全。
When liquid is found to be spilled, team members should be reminded to be vigilant in this area, and place anti-skid signs in the spilled liquid area as soon as possible and stay in the non-skid place to remind guests to ensure the personal safety of tourists and employees in the area.

团队成员取来清洁工具对此处进行清洁，确保受影响区域被清理干净, 且地面是干的、无滑倒风险。
Team members brought in cleaning tools to clean the area to ensure that the affected area was cleaned and that the floor was dry and not at risk of slipping.

防滑牌在地面完成清理且地面恢复原状后，可撤离放回原位，以避免给后面的游客造成风险。
After the ground has been cleared and the ground has been restored to its original state, the skid tag can be evacuated and put back in place to avoid causing risks to the tourists behind it.

确保工具存放根据餐厅情况存放在便于使用的位置，确保需要时可以快速取出。
Make sure your tools are stored in a convenient location according to your restaurant, so you can take them out quickly when needed.

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参考文件 References	版本 version