1、 負責餐廳廳面、領位的全面工作。
Be fully responsible for the overall work of the restaurant's dining area and host/hostess services.
2、 與各出品部門溝通菜式的出品，廚師推介，宴會酒席的宣傳推廣，收集客人對出品的意見并及時向行政總廚。
Communicate with various kitchen departments regarding dish preparation and chef's recommendations; promote banquets and feasts; collect customers' opinions on the dishes and promptly report to the executive chef.
3、 定期對領班級以上人員進行菜式推銷技巧培訓。
Regularly conduct training on skills in promoting dishes for staff above the foreman level.
4、 定期檢查衛(wèi)生法規(guī)的執(zhí)行情況。
Regularly inspect the implementation of hygiene regulations.
5、 當月推出菜式銷售情況，宴會、會議情況，分析總結。
Analyze and summarize the sales performance of dishes launched in the current month, as well as the status of banquets and meetings.
6、 協助餐飲部經理做好每月推廣計劃。
Assist the food and beverage manager in formulating monthly promotion plans.
7、 跟進酒席宴會、會議的客戶登記及售后服務。
Follow up on customer registration and after-sales service for banquets, feasts and meetings.
8、 全面負責宴會的整理、計劃和實施步驟，處理好各種問題和突發(fā)情況。
Take full charge of the organization, planning and implementation steps of banquets, and properly handle various problems and emergencies.
9、 根據餐廳的實際情況，提出完善各崗位責任制和服務程序的意見。
Put forward suggestions for improving the post responsibility system and service procedures based on the actual situation of the restaurant.
