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崗位職責/職位描述

1. Start and end the day's operations according to the checklist required by the Food and Beverage Manager.按照餐飲經理的要求檢查表來開始和結束一天的營運。
2. Engage positively with guests to seek feedback.與客人進行積極的互動，來尋求反饋。
3. Train, maintain, and implement all service standards in the restaurant.在餐廳中，培訓、維持和執行所有的服務標準。
4. Handle daily employee coordination matters (e.g., schedule adjustments).處理日常員工的協作關系（例如時間調整）。
5. Establish a safe and hygienic working environment for all employees and guests.為所有的員工和客人，建立一個安全及衛生的工作環境。
6. Provide maximum assistance for restaurant operations (e.g., work schedules, floor arrangements, reservations)為餐廳營運提供盡可能的幫助（例如工作時間表，樓層安排，預定）。
7. Ensure that during restaurant operations, assistance is provided to waitstaff or hosts at their respective stations to satisfy guests.確保在餐廳營運時，協助服務員或領位，在各自的崗位上使客人滿意.
8. Ensure the quality of food and beverages served.確保服務的食品和飲料有質量保證。
9. Uphold staff uniform standards.保持員工制服的標準。
10. Manage an effective engineering maintenance and upkeep program through work orders and inspections.通過使用工作指令和檢查，確保餐廳設施設備工程維護及保養程序運行良好。
11. Understand and teach the principles of empowerment to ensure guest satisfaction.理解和教導授權原則，以確保客人的滿意度。