1. Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
检查仓库地区的存货量，摆放陈列和卫生情况，派专人去保持卫生清洁和整理货品陈列。
2. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
建立易耗品，酒精饮料的平均存放量，完成对库房的补货或对增加物品的采购。
3. Requisition linens / skirting required for business and assign staff to transport such to the restaurant.
能够进行布草的存取，并分配员工运送到餐厅。
4. Check stock of wines / champagnes and inform the staff to order shortages noted. Ensure wines are received, properly stored, and kept secured.
检查葡萄酒/香槟酒的库存并及时提醒员工补充存货.确保葡萄酒的收货，正确和安全的被存放。
5. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
查看前一天的销售和酒水的成本, 解决账目上的差异问题，对比实际销售额与预算。
6. Prepare weekly schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
根据员工的具体情况制定每周员工排班表，如有特殊情况则进行更改。
7. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department’s standards and delegate these tasks.
根据部门的运作程序为员工分配任务和职责，如在员工当班期间出现加班或是换班情况需及时与当事人进行沟通。
8. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
检查岗位分配的准备情况，确保与部门标准相一致。
9. Conduct briefing with staff and review all information pertinent to the day’s business.
组织员工短会并在会上重温当天所有的相关信息。
10. Inspect grooming and attire of staff; rectify any deficiencies.
检查员工的仪容仪表并予与更正。
