Key Responsibilities
主要职责
• In 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
换班中尽量解决所有的抱怨，并记录在值班日记上以便进一步跟踪调查
• Supervise cash handling and banking procedures
监督现金操作和银行程序
• Prepare daily banking and cash flow reports
准备每日的银行和现金流动报告
• Establish and instruct staff in cash security procedures
建立和指导员工执行现金安全程序
• Deal with irregular payments
处理无规律的付款
• 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 restaurant, concentrating on service procedure and quality of product.
负责餐厅的日常管理，主要是服务程序和产品质量方面的管理
• 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.
设计一个破损的计划，将经营用具的损失减少到最小；和管事部负责人保持联系；对经营方针和程序提出改进措施。
• To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
和客人保持密切接触，保证能得到客人的满意和称赞。
• To assist Manager in the planning, implementation and running of promotional events.
协助经理计划、组织和实施促销活动。
• To comply with any reasonable request made by the Manager or Food and Beverage Director.
完成经理和餐饮总监的合理要求。
• To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet. and the requirements of the Hotel.
监督餐厅的服务工作，保证服务标准、产品质量和员工的仪容仪表符合餐厅经营方针和酒点要求。
• To check and review all operating par stocks of condiments, guest and restaurant supplies and operating equipment used within the restaurant. To ensure that there is sufficient stock for each day's trade, requisitioning where required any equipment or supplies that are necessary.
检查所有的调味品、餐厅供应品以及经营用具，保证有日常经营所需的足够的存货，领取需要的用具和供应品。