酒水单上每种葡萄酒/香槟的具体特点和描述。
（c）Designated glassware and garnishes for drinks.
饮料指定的杯子和装饰。
（d）All menu items, preparation method/time, ingredients, sauces, portionsizes,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。
（e）Daily menu specials and items out of stock.
每天的特价推介菜和沽清物品。
（f）Dining room layout, table/seat/station numbers, propertable set-ups, room capacity, hours of operation, price rangeand dress cod.
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
（g）MICROS and manual system procedures.
系统操作程序
（h） Daily regular / V.I.P.’s reservations.
每日住房率，入住/离店，贵宾
（i）In-house event/group activities, locations and times.
记录在店客人的日常行程表，如地点和时间等。
（j）Correct maintenance and use of equipment.
正确的保养和运用各类设备。
（k）All department policies / service procedures.
所有分部门的政策/服务程序
（2） Check storage areas for proper supplies,organization, and cleanliness. Instruct designated personnel to rectify anycleanliness/organization deficiencies.
检查仓库地区的存货量，摆放陈列和卫生情况。派专人去保持卫生清洁和整理货品陈列。
（3）Establish par levels for supplies and equipment.Complete requisitions to replenish shortages or additional items needed for theanticipated business.
建立易耗品，酒精饮料的平均存放量。完成对库房的补货或对增加物品的采购。
4Requisition linens / skirting required for businessand assign staff to transport such to the restaurant.能够进行布草的存取，并分配员工运送到餐厅。
（5）Check stock of wines / champagnes and inform theBeverage Manager to order shortages noted. Ensure wines are received, properlystored, and kept secured.
检查葡萄酒/香槟酒的库存并及时提醒酒水经理补充存货。确保葡萄酒正常收货并正确和安全的被存放。
（6）Review sales of previous day; resolvediscrepancies with Finance. Track revenue againstbudget and forecast.
查看前一天的销售和酒水的成本，解决账目上的差异问题。对比实际销售额与预算。
（7）Meet with the Chef to review daily specials and outof stock items; update board throughout shift. Ensure that staffs are aware ofsuch.
与厨师长每天一起查看每日精选和沽清物品，每隔一个班次要更新一次。确保所有的员工都知道。
（8）Periodically check with the Restaurant reservationemployees/hostesses to review updates on reservation levels and arrivals.
定期和餐厅预定员/咨客一同检查预定系统的更新状况。
（9）Prepare weekly short schedules in accordance withstaffing guidelines and labour forecasts. Adjust schedules throughout the weekto meet the business demands.
