1.Actively seeking verbalfeedback from customers and team member at each service period. 在服务期间积极收集客人及服务人员的反馈。 2.To have a positiveimpact, taking personal responsibility and initiative to resolve issues, alwaysclearly communicating with both customers and colleagues. 保持积极的工作态度，做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。 3.To contribute ideas andsuggestions to enhance operational/environmental procedures in the Hotel. 能够提出对酒店的运作及环境有益的意见或建议。 4.To monitor all costs and recommend measures to control them. 监督成本并提出可衡量的控制成本的建议。 5.To closely monitor productivity levels, through productivity schedules, in each outlet and to take immediate corrective action if necessary. 密切留意员工的能力，如果有必要作出及时的调整。 6.To monitor, control and minimize overtime for the department. 监督并确保最少数量的加班。 7.To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual. 确保坚持运营标准以达到营运指南的设立的水准。 8.Creating an environment where everyone in thedepartment is focus on “creating that special experience” to deliverexceptional customer service. 建立一种每个员工都关注如何能为客人创造“一次特殊经历”，提供非凡客户服务的工作环境。 9.Positively dealing with and learning fromcustomer complaints. 以积极的态度处理客人的投诉及建议。 10.Be Pro-Active towardsguests, assisting them with any reasonable requests, and training all teammember to see these things before the guests ask. 积极主动的为客人服务，满足客人任何合理要求，并且培训员工能够预见客人的需求。 11.Developing action plans to address shortfalls in Standards andidentifying shortfalls before they affect customer service. 针对工作中的不足制定计划，以避免影响对客服务质量。 12.Preparing rosters and job schedules for team member to meet businessneeds (taking into consideration internal activities and occupancy and externalevents, promotions etc). 制定每位员工的排班表及工作安排。（考虑内部活动，客人入住率， 特殊活动及产品促销等） 13.To describe, assign and delegate duties and authority for the operationof the Restaurant at all times. 分配、指派、组织授权餐厅日常的经营工作。 14.Managing the departmental operation and taking action where necessary toensure smooth running and participating in service duties during serviceperiods, where necessary. 有效管理部门运作，为保证服务及餐厅的正常运营采取必要的措施。 15.To participate in future menu changes with the Director of F&B takinginto consideration new F&B trends, market demands and sales achievements. 协助行政总厨根据餐饮发展趋势，适当需求及销售情况进行餐厅菜单的修改。 16.Carries out anyother reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。