监督并管理本部的服务情况。
递给客人帐单，并按照程序结单。
参加每日的餐前例会及每月的交流会议，讨论有关服务及工作的准备情况。
确保下级做好服务前的准备工作
确保所有设备及家具处于正常的工作状态。
确保餐厅的干净、整洁。
根据饭店的规章制度来培训员工。

Monitors and supervises flow of service at the assigned station in the Restaurant.
Presents guests check and follow all billing procedures.
Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.
Ensure subordinates carry out pre-service duties.
Ensure all fixtures and operating equipment is in good working condition.
Ensure good general appearance and maintenance of restaurant working areas.
Trains the talents according to Hotel SOP.