n the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
经理不在时，组织交接班例会，确保员工知晓酒店的活动和运作要求
Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up
上班中尽量解决所有的投诉，并记录在值班日记上以便进一步跟踪调查
Supervise the maintenance of service equipment
监督服务设备的维护
Monitor standards of guest facilities and services
监督客人服务和设施的标准
Control stock and monitor security procedures
控制库存和监督安全程序
Assist with menu and wine list creation
协助创造菜单和酒水列表
To be responsible for the daily supervision of the bar, concentrating on service procedure and quality of product.
负责酒吧的日常管理，主要是服务程序和产品质量方面的管理。
To review with the Bar Manager all service procedures, and ensure that all staff are fully aware of the standards of service that are required. And that the standards that set are maintained to the highest level.
和酒吧经理一起检查服务程序，保证所有员工都能充分明白所要求的服务标准，制定的标准必须达到最高水平。
To oversee the service of Food and Beverage products, to ensure that they meet  the standards as set in the Beverage policy of the Hotel.
检查食品和酒水产品服务，保证它们符合酒店的酒水政策。
To assist the service staff with direct service to the guest during busy periods, ensuring that the standards are maintained, and that customer satisfaction is kept at a high level.
在营业高峰期，协助服务员为客人服务，并保证服务标准，客人满意程度高。
To ensure that good harmony exists amongst the staff at all times, and report problem situations to the Café/Bar  Manager.
保证所有员工随时都融洽相处，如果存在任何问题，要向酒吧经理汇报。
To ensure that all information that is required is filled out in the daily outlet log book.
保证所有有关的信息都记录在餐厅记录簿里。
To conduct in conjunction with the Bar Manager, monthly communication meetings with all staff in the outlet.
协助酒吧经理召开每月一次的员工交流会。
To avoid wherever possible guest complaints and problem areas, by attempting to solve problem situations as quickly and as efficiently as possible.
避免任何客人可能投诉和出现问题的地方，尽可能快速有效的解决问题。
To follow, undertake and action any reasonable request made by the Café/Bar Managers and the management of the Hotel.
遵守执行酒吧经理和酒店管理人员分配的合理任务。
Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
按照酒店和部门仪容仪表要求，经常检查个人卫生，注意仪表。
Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
随时保持专业的形象，和客人及员工打交道时，态度友好，面带微笑。
Ensure prompt and courteous service at all times, and ensure that all guest enquiries are deal with at all times.
提供快速礼貌的服务，保证所有客人的要求都得到满足。
Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the  waiters and waitress's to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
必须明白餐厅酒水销售的重要性，保证每个服务员都尽了最大努力扩大销售量，并保证所卖的酒水符合质量要求和酒店的标准。
To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all Moines due are collected from the guest.
保证所有卖出的产品都正确纪录在账单上，确保所有项目都正确核算，向客人收取该收的费用。
Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
在营业高峰时期，欢迎客人并为客人领座，保证客人快速入座，不要让客人在门口长时间等待。
Ensure that all staff is at their assigned stations, and that works assignments have been issued and understood.
确保所有的员工都在指定的岗位，指定的岗位清楚明确。
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.
当递给客人菜单或回答跟菜单有关的问题时，必须完全明白菜单上的项目和提供的服务，并能够相应的解释它们。