职位描述
1. To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
负责日常的餐厅运行，注重服务程序和产品质量
2. To conduct training and skills development programs, to ensure well trained staff offering excellent service to the guest at all times.
指导培训和技能发展的项目，保证受到培训的员工，都能提供良好的服务
3. To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures if needed
尽量将损坏的物品降低到最小，如需要改变的条例，和主要负责人直接讨论
4. To ensure all staff attend English Training classes, and meet the required English language level for their positions.
让每位员工都注重英语培训和自己职位相符的英语水平
5. To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
与老顾客保持经常地联系，清楚知道他们的满意度
6. To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are with all operational policies and hotel standard
监督餐厅的服务，同时把服务标准，产品质量, 员工仪容仪表都符合酒店的规章制度 政策
7. To ensure that all menu's are clean, neat and tidy, free from marks and dirt, stains or water marks. Replacing any menu with a new one as required.
保证所有的菜单是清洁，整齐，没有标记，污染，瑕疵和水渍，替换需要修理的菜单
8. Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
按照员工准则检查员工的个人卫生
9. When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
须清楚知道菜单的所有内容和服务，以便于向客人解释
10.  Attend monthly department meeting
参加月度部门会议

任职资格：
1. Basic knowledge of  restaurant and hotel  operation
基本的西餐厅与酒店运行的知识
2.Good communication skill in Mandarin and English verbal, listening and writing
良好的普通话和英语的交流能力（说，听，写）