· To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance has been carried out, reporting any new areas that need attention. And ensuring follows up within a time frame of 14 days.
· 协助餐厅经理检查餐厅，保证所有的修补和维护都已经进行，汇报需要维修的地方，并保证在14天之内跟踪完成。
· To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as is required.
· 保证所有菜单都干净、整洁、美观，没有痕迹、污渍和水印。更换所有应该更换的菜单。
· To assist during the service periods with actual service to the guest during periods of high business.
· 在营业高峰时间，协助为客人服务。
· To assist the restaurant manager at all times, ensuring a high level of co-operation at all times.
· 协助餐厅经理，保证餐厅随时都能很好的合作。
· 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。
· 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。
· Supervise the maintenance of service equipment
· 监督服务设备的维护
· Control stock and monitor security procedures
· 控制库存和监督安全程序
· Supervise functions
· 监督营运情况
· UTD and Roster
· 假期和排班表
· Weekly entry of associate overtime and allowances
· 每星期的员工加班的津贴补助
· Updating of annual leave, PHs, MCs and other forms of leave.
· 更新员工的年假, 公共假期和其他假期
· Outlet weekly roster to be completed 3 days in advance.
· 部门每周的排班表需提前3天完成
· Keeping track of outlet’s operating cutleries and crockery to ensure par level for smooth operation.
· 确保餐厅运作的餐具和瓷器使用正常
· Requisition of items, which need to be replenished due to breakages or replacement.
· 申请餐具物品为及时补充破损数量和填补空缺
· Responsible for raising stewarding/dry store requisition form.
· 负责增加管事和仓库储存申请表
· Monthly stock take of both the stewarding equipment and dry store par, with reference to checklists issued by the stewarding department and cost control respectively.
· 月度储存管事用品及仓库储存物品清单都要分别发给提及到的管事部的成本部
· Responsible for the maintenance of all operating equipment and properties in the outlet.
· 负责餐厅所有运作资产物品的维护
· To raise engineering work order and co-ordinate damaged items for repair.
· 负责工程维修的下单和被损坏相同物品的维修
· Liaise with engineering department for repair status and for collection of repaired items.
· 负责与工程部联系, 跟办维修情况和收集维修项目
· Checking of void checks against daily void check report to ensure that all void checks are accounted for.
· 根据每日作废的支票项目报表检查作废的支票项目, 确保所有单据都有说明原因
