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1. To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.負責日常的餐廳運行，注重服務程序和產品質量。2. To liaise with directly Housekeeping and Engineering regarding the upkeep, repairs and maintenance of all furniture, fixtures and operating equipment. 保持和客房部以及工程部對需要維修，修理和保養的設備和家具的聯系。3. To conduct training and skills development programs, to ensure well trained staff offering excellent service to the guest at all times.指導培訓和技能發展的項目，保證受到培訓的員工，都能提供良好的服務。4. To ensure that all restaurant mise en place is correctly prepared and ready for each service period在每個用餐時間，都可以保證所有餐廳準備待用。5. To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures if needed盡量將損壞的物品降低到最小，如需要改變的條例，和主要負責人直接討論。6. To ensure all staff attend English Training classes, and meet the required English language level for their positions.讓每位員工都注重英語培訓和自己職位相符的英語水平。7. To maintain all relevant records regarding departments personnel and that this information is passed to the Personnel Department.把部門里所有的員工的信息及時報告給人事科。8. To maintain a close customer contact to ensure satisfaction and recognition of regular guests.與老顧客保持經常地聯系，清楚知道他們的滿意度。9. To oversee all presentation of Food and Beverage products, ensure that they meet the standards as laid down by the policies of the Hotel.檢查有關于食物和飲料的表述，確保規定的正確實施。10. To comply with any reasonable request made by Food & Beverage management遵照上級合理的要求。11. To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are with all operational policies and hotel standard監督餐廳的服務，同時把服務標準，產品質量, 員工儀容儀表都符合酒店的規章制度政策12. To ensure that the Hostess staff perform all duties as are required, that the front reception area of the restaurant is neat and tidy. And that the reservation book is properly maintained.保證在全天的輪班中有女服務員， 大堂餐廳整潔干凈，所有的預定簿保存妥當13. To ensure that all captains are on station and performing all duties as required保證全天都有必需的領導值班。14. Ensure that all Buffet set ups are correct, fresh and appealing, and to ensure that all set ups are as per the standards outlined in the operating policy and as required by the Executive Chef.在規定和上級的要求下，保證所有的餐具柜都準備妥當，15. To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance has been carried out, reporting any new areas that need attention幫助經理檢查餐廳中損壞和需要維修的物件已經及時處理，報告需要關注的新的區域。16. To ensure that all menu's are clean, neat and tidy, free from marks and dirt, stains or water marks. Replacing any menu with a new one as required.保證所有的菜單是清潔，整齊，沒有標記，污染，瑕疵和水漬，替換需要修理的菜單。17. To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant Manager.保證每位員工報告值班記錄，同時將離開和病假 的員工請求報告。18. To assist the Restaurant Manager at all times, ensuring a high level of co-operation at all times.隨時幫助經理提高合作水平。19. Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.按照員工準則檢查員工的個人衛生20. Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.維持專業人士的形象，當遇到客人和員工的時候，隨時保持微笑。21. When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.須清楚知道菜單的所有內容和服務，以便于向客人解釋。22. Performs other duties as assigned to meet business needs幫助其他員工完成工作。23. Attend monthly department meeting參加月度部門會議。