-In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时主持交接班说明会，确保员工了解酒店的活动和运营的要求。
-IEffectively manage the restaurant by ensuring the following:
-有效管理餐厅的日常工作，确保日下工作正常进行：
-Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
监督部门工作标准和程序手册中列出的各项规范的贯彻执行。
-Adhere to opening and closing procedures
遵守开始营业和结束营业的程序。
-Adhere to bill paying procedures
遵守规定的结账程序。
-Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions, daily specials
emphasis on upselling certain products
etc
有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。
-Personally meet and farewell a minimum of 80% of your customers
亲自迎送80%以上的客人。
-Encourage and motivate staff to provide optimum service during all shifts
激励在岗员工为客人提供卓越的服务。
-Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
-与厨师和餐饮经理交流意见和客人的建议从而反应当前客人的情况。
-Develop and implement Promotions Calendar for F&B products in restaurant
-在餐厅制定和执行餐饮产品促销活动日历。
-Manage special event concepts
-特别活动的概念管理工作。
-Anticipate market changes and review operations when necessary
-善于预测市场的变化情况，并在必要时审评运营工作。
-Conduct competitor analysis
-对竞争对手进行分析。
-Create positive publicity opportunities
-创造良好的公众宣传机会。
-Manage customer database and utilize effectively
-管理顾客数据库并有效的加以使用。
-Up-sell property facilities
-推销酒店的设施。
-Actively pursue cost saving measures
-积极的实行节约成本的方法。
-Recycle wherever possible
-尽可能再利用能源。
-Liaise with Sales Manager during tender process to obtain new accounts
Food and Beverage specific
-在竞标过程中与销售经理密切合作争取新的客户
特别是餐饮部门的客户。
-Manage wage and beverage cost
-管理工资和饮料成本。
-Forecasting
-进行预测工作。
-Stock control
-有效的控制存货。
-Analyze food and beverage statistics through point of sale system
-通过销售点销售系统分析餐饮统计数据。
-Works with Superior on manpower planning and management needs
-和上级领导一起进行人力规划和管理需求。
-Works with Superior in the preparation and management of the Department’s budget
-和上级领导一起编制和管理部门预算。
