Effectively manage the restaurant by ensuring thefollowing:
有效管理餐厅的日常工作，确保日下工作正常进行：
Oversee the Implementation of standards as detailedin the departmental standards and procedures manual
监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
Adhere to opening and closing procedures
遵守开始营业和结束营业的程序。
Adhere to bill paying procedures
遵守规定的结账程序。
Conduct effective shift briefings ensuring allstaff are aware of VIPs, special occasions, daily specials; emphasis onupselling certain products; etc
有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。
Personally meet and farewell a minimum of 80% ofyour customers
亲自迎送
80%
以上的客人。
Encourage and motivate staff to provide optimumservice during all shifts
激励在岗员工为客人提供卓越的服务。
supervise cash handling and storage procedures.
监督现金的处理和存放程序。
prepare daily deposit and cash flow reports.
编制每日存款和流动资金报告。
establish and instruct staff in cash securitysystem.
制定并指导员工执行现金安全制度。
and staff to establish and maintain good workingrelationships.
与员工建立并保持良好的工作关系。
presided over the shift in the absence of managerthat will, to ensure that employees understand hotel activities and operationalrequirements.
在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
can provide the required job training foremployees.
能为员工提供工作所需要的培训。
Maintenance, supervision and service equipment,facilities and service standards for supervision and guest.
监督服务设备的维护保养，监督客用设施和服务的标准。
supervision functions, supervise the service in therestaurant.
监督各项职能，监督餐厅的服务。
and superior on manpower planning and managementneeds, and superior leadership preparation and management of the Department'sbudget.
和上级领导一起进行人力规划和管理需求，和上级领导一起编制和管理部门预算。
In his duty as far as possible to resolve allcomplaints, and in the working log records of all complaints for further followup work.
在自己当班期间尽可能解决所有的投诉，并在工作日志中记录所有投诉以便进一步跟进的工作。
implementation of
maximum andminimum inventory of all food, beverage, material and equipment.
执行所有食品、酒水、物资和设备的最大及最小库存量。
