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。
