1. Well Know all liquor brands, beers and non-alcoholic selections available in restaurant. 熟悉掌握中餐厅可提供的所有的酒精饮料，啤酒，和非酒精饮料的商标名。 2. Well Know the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. 熟悉掌握酒水单上每种葡萄酒/香槟的具体特点和描述。 3. Well Know all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. 熟悉掌握菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。 4. Well Know dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. 熟悉掌握中餐厅的整体摆设，桌子/座位/工作台数，合理的桌面摆台，房间的可容纳量，运营时间，价格范围和着装要求。 5. 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。派指定的人去保持清洁卫生和整理货品陈列。 6. 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。 7. 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。 8. Check stock of wines / champagnes and order shortages noted. Ensure wines are received, properly stored, and kept secured. 检查葡萄酒和香槟酒的库存并及时提醒酒水经理补充存货,确保葡萄酒正常收货并正确和安全的被存放。 9. Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget. 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。 10. Meet with the chef to review daily specials and sold out items; update board throughout shift. Ensure that staff are aware of such. 与厨师长每天一起查看每日精选和沽清物品，每隔一个班次要更新一次。确保所有的员工都知道。 11. Periodically check with the front desk to review updates on house count and arrivals. 定期和餐厅预定员/咨客一同检查预定系统的更新状况。 12. Prepare weekly short 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,如特殊情况则进行更改。