Greet and seat guests in the restaurant using all the techniques and steps outlined in the Service Standards Manual of the Hotel.
根据酒店的基本服务手册上概述的各种技巧和步骤来迎接客人，与客人打招呼和领位。
Ensure that each guest is greeted with warm, friendly enthusiasm and seated at their table in the fastest possible time.
确保热情、友好的迎接每位客人，在尽可能最短的时间内把客人领到座位上。
Set the tone of aggressive hospitality that will continue all through the restaurant during the entire meal period.
在餐厅的整个用餐期间维持建立一个好客的氛围环境。
Supervise and control seating in the restaurant and ensure that guests are seated in stations so that no Server is overloaded with guests at any given time, and in order to seat guests in a manner that is fair to all the Servers. Seat guests in a manner that every guest will receive the fastest and most courteous service at all times. Maintain guest flow charts to track number of guests to each station and in order to track volume per hour Ensure that the front of the restaurant is always covered.
按主管要求，监督和控制餐厅的领位，确保合理安排各区域的客人。合理公平的领位风格将会使每位客人每时每刻享受到最快的，最有礼貌的服务。维持客人的流动表从而算出各区域的客人数量，进一步得知每个小时的流动量。确保尽可能多地把客人放在餐厅的前面区域用餐。

Perform related duties and special projects as assigned. Maintain full flexibility in his attitude to work even if it requires tasks to be done outside of the job description.
完成上级主管或领导交办的其他工作和任务、特殊项目。对不在“职责描述”范围之内的工作，如有要求，应予以完成。
面区域用餐。