1.Ensure propercoordination with kitchen on daily or monthly specials and promotions:possesses sound knowledge of food & beverage, up selling and availabilityof menu items.
与厨房协调好每天及每月的推荐菜及酒水，熟练掌握本部的菜肴及洒水，高档菜及菜单上的内容。
2.Performs all dutiesas assigned by management.
及时完成酒店管理层所布置的所有工作。
3.Responsible forstaff scheduling and payroll cost to ensure adequate coverage according toestablished practices and maximize on labor potential; Plans work assignmentsbased on room occupancy forecast, Event orders and VIP list. Adjust schedules to meet emergencies,coordinates with other managers regarding emergency staffing.
负责员工的工作安排及工资成本，以确保足够的人员完成工作，最大限度的利用现有的劳动力。根据预测、宴会预定及重要客人的人数来安排工作。如遇到紧急情况，要做好相应地改动，并与其它经理协调好工作。
4.Maintains properrecords of Sales, guest complaints, solutions and all concerns pertaining topersonnel or equipment in appropriate logbooks for reference.
做好销售，客人投诉、解决办法及相关人员、设备的记录。
5.Maintainsestablished par stock for operating supplies to ensure smooth operation.
要保持足够的存货以确保本部的正常运营。
6.Make frequentsuggestions to Management in reference to improvement of general operation,F&B promotions, cost control and profitability.
给领导提出建议，以提高工作效率，促进销售，并达到增源节支的目的。
7.Establishes controlprocedures for reconciliation of Cashiering before and after service.
建立收银调节控制程序，在服务前后，要按此程序来工作。
8.Completes weeklyrestaurant inspection; checks overall restaurant appearance, the repair of itsfixtures, fittings and operating equipment, initiates maintenance request asnecessary.
每周要检查一次餐厅，包括餐厅的外观、灯饰、家具及其它设备。如果需要，填写维修申请单。
9.Participates in theplanning of menus & beverage lists.
参与菜单、酒水单的制定及定价。
10.Responsible forholding daily briefings and monthly communication meetings to discuss variousaspects of food service and preparation with employees.
负责每天的晨会及每月的交流会，在会议中讨论服务及准备工作等方面的问题。
11.Implements andenforces safety regulations and house rules.
加强安全及内部的规章制度。
12.Attends to guestcomplaints, requests or inquiries regarding food and services and immediatelytakes all required corrective measures.
关注客人对饭菜及服务的投诉、要求和需求，并立即采取有效措施。
13.Be familiar withchanges and trends in the competition and the market place.
熟悉市场及竞争的趋向及变化。
14.Promotes the Pullmanbrand philosophy through his or her exemplary attitude, behavior and excellentcommunication skills.
通过他/她所表现的态度,行为和优秀的沟通力来推广铂尔曼品牌的理念。
15.Takes note ofremarks made by guests and finds solutions for any problems that may arise.Ensures a rapid response from the different departments concerned.
牢记客人有可能提出的任何问题并给予解决方案. 确保各个相关部门反映迅速。
16.Makes sure that allthe information available in the restaurant is well presented and up-to-date.
确保所有在餐厅的信息传达是最新的。
17.Observes and recordsemployee performance, hence able to make recommendations regarding employeepromotions.
观察并记录员工的工作表现，关心员工的发展，并激发员工去达到目标。
18.Trains personnelaccording to established procedures; conducts orientation of all new employeesand ongoing training of all staff.
尽快使新员工熟悉酒店，并对员工进行培训酒店的规章制度。
19.Conducts interviewwith prospective employees.
参加面试。
20.Assures theinterface between all hotel departments and service-providers if necessary.
必要时,确保各个部门和提供服务部门保持沟通。
21.Establisheseffective employee relations and maintains the highest level ofprofessionalism, ethic and attitude towards all hotel guests, clients, heads ofdepartment and employees.
建立良好的人事关系，在工作中树立良好的工作形象。
