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. Check stock of wines / champagnes and inform the staff to order shortages noted. Ensure wines are received, properly stored, and keep secured.检查葡萄酒/香槟酒的库存并及时通知员工补充存货，确保葡萄酒正常收货并正确和安全的被存放。 4. 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。 5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that staffs 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。 6. Periodically check with the Restaurant reservation employees/hostesses to review updates on reservation levels 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。 7. Prepare weekly short schedules in accordance with staffing guidelines and labour 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。 8. Ensure that Staff report to work as scheduled. Document any late or absent employees. 确保员工是按照排班表在工作，记录下员工的迟到或是缺席。 9. Coordinate breaks for staff. 合理调节员工的休息时间。 10. 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。 11. 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。 12. Conduct line-ups 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。 13. Inspect grooming and attire of staff; rectify any deficiencies. 检查员工的仪容仪表并予与更正。 14. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.检查，计划和确保所有的设备，器皿和服务车都可用，如有任何问题需及时通知相关人员进行修护。 15. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 持续检查员工各方面的行为和职责，确保所有的程序运作与部门标准相一致；如有不足之处需及时改正。 16. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. 检查桌面摆台和清洁卫生以及整洁度是否和部门标准相一致。 17. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. 检查餐厅的每个角落确保与部门标准相一致。