Hierarchy] Direct superior: Food and Beverage Manager Direct subordinate: Foreman [Job responsibilities] in the Food and Beverage Department under the direct leadership of the Deputy Manager, the overall management of the restaurant to ensure that the guests to provide quality service, to complete the month's business indicators. 1. Responsible for the daily pre-meal meeting, check each employee and grooming, set up the task. 2. Arrange for the foreman's shifts, supervise the foreman's daily work, and the implementation of the necessary training. 3. Control the operation of the restaurant to ensure that the quality of service to guests. 4. Responsible for the restaurant's cleanliness and hygiene, to maintain a hygienic environment, and grasp the tableware, utensils, cleaning and disinfection. 5. Maintain a good relationship with the head chef according to the seasonal differences in the situation of the guests to study the development of special menus. 6. Strengthening of the restaurant's property management, mastery and control of the use of goods. 7. Participate in the Food and Beverage Department of the convening of the various meetings held by the Department. To complete the catering manager of the other tasks assigned. 8. Regularly convene meetings of restaurant staff to review the recent service situation. 9. Fill in the restaurant supervisor's daily form every shift, the restaurant operation and all special circumstances reported to the director of food and beverage or deputy director. 10. Completion of the other matters assigned by the supervisor.