餐厅主管/领班F&B Sup./Captain

All Liquor brands, beers and non-alcoholic selections available in outlet.
餐厅可提供的所有的酒精饮料，啤酒和非酒精饮料的商标名。
The particular characteristics and description of every wine/champagne on the list.
酒水单上每种葡萄酒/香槟的具体特点和描述。
Designated glassware and garnishes for drinks.
饮料指定的杯子和装饰。
All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, Presentation and Prices.
菜单的所有内容，烹调方式，成份，酱汁，分量，装饰，摆放和价格。
Strong skills on making coffee selections available on the menu. Offer L&Gs training related.
熟练掌握制作菜单上的所有咖啡,并且给予相关培训。
Daily menu specials .
每天的特价推介菜。
Check outlet layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress
code.
检查餐厅的整体摆设，桌子/座位/工作台数，合理的桌面摆台，房间的可容纳量，运营时间，价格范围和着装
要求。
infrasys and manual system procedures .
系统操作程序。
Daily house count, arrivals/ departures, VIPs .
每日住房率，入住/离店，贵宾。
Schedule in house group activities, locations and times.
记录在店客人的日常行程表，如地点和时间等。
Correct maintenance and use of equipment.
正确的保养和运用各类设备。
All department policies/ service procedures.
所有分部门的政策/服务程序。
Line-up when manager or assistant manager not work or busy.
当经理或者副经理在忙的时候组织部门会议。