• 五险一金
• 带薪年假
• 技能培训
• 岗位晋升
• 管理规范
• 人性化管理
• 员工活动
• 丰富员餐

1.	To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
负责日常的餐厅运行，注重服务程序和产品质量。
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对需要维修，修理和保养的设备和家具的联系。
3.	To conduct training and skills development programs, to ensure well trained staff offering excellent service to the guest at all times.
指导培训和技能发展的项目，保证受到培训的员工，都能提供良好的服务。
4.	To ensure that all restaurant mise en place is correctly prepared and ready for each service period
在每个用餐时间，都可以保证所有餐厅准备待用。
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
尽量将损坏的物品降低到最小，如需要改变的条例，和主要负责人直接讨论。
6.	To ensure all staff attend English Training classes, and meet the required English language level for their positions.
让每位员工都注重英语培训和自己职位相符的英语水平。
7.	To maintain all relevant records regarding departments personnel and that this information is passed to the Personnel Department.
把部门里所有的员工的信息及时报告给人事科。
8.	To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
与老顾客保持经常地联系，清楚知道他们的满意度。
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.
检查有关于食物和饮料的表述，确保规定的正确实施。
10.	To comply with any reasonable request made by Food & Beverage management
遵照上级合理的要求。
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
监督餐厅的服务，同时把服务标准，产品质量, 员工仪容仪表都符合酒店的规章制度 
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.
保证在全天的轮班中有女服务员， 大堂餐厅整洁干净，所有的预定簿保存妥当。
13.	To ensure that all captains are on station and performing all duties as required
保证全天都有必需的领导值班。
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.
在规定和上级的要求下，保证所有的餐具柜都准备妥当，
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
帮助经理检查餐厅中损坏和需要维修的物件已经及时处理，报告需要关注的新的区域。
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.
保证所有的菜单是清洁，整齐，没有标记，污染，瑕疵和水渍，替换需要修理的菜单。
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.
保证每位员工报告值班记录，同时将离开和病假 的员工请求报告。
18.	To assist the Restaurant Manager at all times, ensuring a high level of co-operation at all times.
随时帮助经理提高合作水平。
19.	Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
按照员工准则检查员工的个人卫生
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.
维持专业人士的形象，当遇到客人和员工的时候，随时保持微笑。
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.
须清楚知道菜单的所有内容和服务，以便于向客人解释。
22.	Performs other duties as assigned to meet business needs
帮助其他员工完成工作。
      23．Attend monthly department meeting
             参加月度部门会议

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