Briefs personnel on preparations, service and content of menu items. Coordinates with kitchen on daily or monthly specials and promotions.
指导员工工作的准备工作，服务及菜单各项的内容。与厨房协调好当天或每月的特色菜及促销菜。
Ensure all necessary arrangement and preparation are made for normal and special events; coordinates activities with Housekeeping, Engineering and other departments.
做好特色菜及促销菜的必要工作安排，与客房部、工程部及其他部门协调好各项活动。
Monitors and directs service flow in the restaurant.
监督并指导餐厅的服务。
Welcomes and seats guests and presents menu with suggestions to specials.
引领客人入座，送上菜单并推荐餐厅的特色菜。
Performs all duties as assigned by management.
及时完成酒店管理层所布置的所有工作。
Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks, discusses the same with Restaurant Manager.
做好销售额、客人的投诉、解决办法及相关的人员、设备情况的记录，并与餐厅经理讨论此事。
Controls requisitions of all supplies to maintain par stock for smooth operation.
保持足够的存货以确保本部正常运营。
Establishes side duties schedule and follow up with each employee to ensure duties are carried out.
制定工作计划，以确保所有员工完成本职工作。
Checks regularly all operating equipment to ensure sufficiency and reports inventory, breakages or missing items.
要经常检查设备的运转情况，并向上级汇报库存，破损或物品遗失情况。
Checks rooms for need of repair of furniture and fixtures; coordinates with Engineering.
检查房间，如发现设备或家具需要维修，与工程部协调。
Attends all F&B meetings scheduled in the absence of the Restaurant Manager.
在餐厅经理不在时，参加餐饮部的计划会议。
Conducts/Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.
负责并参加每日的晨会，通过每月的交流会来讨论、总结服务及准备工作的问题。
Executes the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.
发挥职能，尽量节流增源以达到预期的销售目标。
Attends to guest complaints, requests or inquiries regarding food and services
关注客人对饭菜及服务的投诉、要求和需求。并立即采取补救措施。