1.  Monitor set-up and service, ensuring agreement to department standards.
检查摆台和服务，确保与部门标准相一致。
 2. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Mention any deficiencies to the Manager.
3. Ensure that the Hostess stand is clean, organized and stocked with designated supplies.
确保咨客台干净整洁的被摆放在指定的地点。
4.   Review the reservation book, pre-assign designated tables and follow up on all special requests according to the Manager’s requests.
查看预定本，根据经理的要求预先准备好预定桌和所需的特殊用品。
5. Ensure that daily specials are mentioned to the guests.
确保客人知道当天的每日精选。
6.  Check the pick-up station and side station, ensuring agreement to standards of cleanliness, supply of stock and organization.
检查取酒台和工作台，确保与清洁标准相一致，补充和整理库存。
7. Monitor and assist Hostess in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the guests.
指挥和协助咨客在客人到达的时候问候客人并将客人带到座位上，确保为客人提供做好的服务。
8. Be aware of heavy business times and organize procedures to handle extended service hours.
了解忙碌时间段并有组织的处理等候的客人。
9.   Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relation at all times.
预见客人的需求，无论多忙和无论多晚对所有的客人的要求都要迅速的作出回应，与客人建立一个良好的关系。
10.  Be familiar with all hotel service/ features and local attractions/ activities to respond accurately to any guest inquiry.
熟悉所有酒店服务/特征和本地的观光景点以便可准确的回答客人的询问。
11. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
根据部门标准掌握和处理客人的抱怨并确保客人满意。
12.  Monitor guest reactions and confer frequently with Manager and other service staff to ensure guest satisfaction.
了解客人的反馈和意见并及时与员工进行沟通，确保客人的满意。
13. Check the status of own (and captains if necessary) orders and ensure that they are delivered within designated timelines.
检查自己所在区域（包括领班）的所有酒水点单并确保它们都根据部门要求被派送到了指定的地点。
14.  Monitor and maintain cleanliness and working conditions of departmental equipment, supplies and work areas.
检查和维护部门设备，供应品和工作区的清洁卫生和使用条件。
15.  Assist restaurant staff with their job functions to ensure optimum service to guests.
协助餐厅员工完成他们的工作职责以确保为客人提供最适宜的服务。
16.  Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
在电话响三声内要接听，并要运用正确的电话礼仪。
17. Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.
根据部门标准受理，记录和确定餐厅的预定/取消预定。

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