1. Follow hostessopening & closing checklist thoroughly.
遵守服务人员开门和关门的注意事项。
2. Check in serversand other associates for uniform.
检查自己的服务，监督其他员工的着装情况。
3. Maintain guestflow charts to track number of guests to each station and in order to trackvolume per hour.
记录下各个区域的客人数量，以统计每小时，各个区域的客流量。
4. Ensure that thefront of the restaurant is always covered.
保证餐厅前一直有人在岗。
5. Ensure that thefront of the restaurant is spotless at all times.
保证餐厅前的干净。
6. Check on everytable to ensure that it is clean, spotless and fully setup and that allsilverware and glassware is spotless before any guests are seated at thetable. In addition, check to ensure thatall chairs are free of crumbs and that the carpet is spotless.
检查桌椅是否干净，布置是否整齐，银质餐具，玻璃杯是否沾有污点。另外检查椅子和地毯是否干净。
7. Check on guests toget feedback on the quality of their meals, service, etc. and share anyproblems that arise immediately—inform supervisor and manager immediately, buttry to take care of the problem at once.
了解客人对食物和服务质量的反馈。参与解决突发事件---立刻通知领导和经理，同时着手处理问题。
8. Schedule serversfor breaks, etc. in conjunction with the supervisor and depending on businessvolume.
原来安排为上班的工作人员，如需休假等，须和管理者商洽，而且要考虑到是否处于商业旺季。
9. Pitch in and helpin service whenever the need arises.
有必要时，须协助其它事项。
10. Have an excellentknowledge about the city, the signals, methods of transportation, etc. in orderto be able to converse with customers, give helpful suggestions, etc.
对城市，标志信号，交通换乘方式都有所了解，以便在与客人谈及时，给予有用的建议。
11. Have an excellentknowledge about wines and different items on the menu in order to be able tohelp guests, answer questions, and give other suggestions.
有丰富的酒类知识，对菜谱中的事物有所了解，以帮助客人在用餐或点餐时，回答他们相关的问题，并给予有用的建议。
12. Be thorough inknowledge of the Hotel, services offered, operating hours of all F&Boutlets, etc.
全面了解酒店，提供服务事项，和所有餐饮的营业时间等。
13. Communicate allnecessary information to incoming hostess and supervisor, and record allmessages in the hostess communication log.
与服务生和管理者互相交流必要了解的信息，或者把信息记录在员工联系册上。
14. Work with thecashier and relieve cashiers on break.
休息时段，帮助收银，减轻其负担。
