1. Inspection: \x0d\(1) The manager is on two shifts, and should be on duty for lunch and dinner, inspecting and taking full responsibility for all management of the restaurant. \x0d\\(2) Inspect the restaurant according to the restaurant inspection list item by item: \x0d\a. Inspect the environmental hygiene work of the restaurant. \x0d\b. Various facilities and equipment of the restaurant should be kept in good condition. \x0d\c. The table setting should be in accordance with the regulations: tableware is neat, uniformly arranged, clean, free of chips, and mat towels are free of holes and stains. \x0d\d. Tables and chairs should be neatly arranged: chairs are clean and dust free, cushions are free from stains, tables and chairs are aligned vertically and horizontally or arranged in a pattern. \x0d\e. Workstations are well organized: dining cabinets are arranged in accordance with requirements, trays are neatly stacked, and cutlery is laid out in a standardized manner. \x0d\f. Preparations for banquets, especially reservation banquets, are completed. \x0d\g. Tableware preparation should be sufficient, intact and clean. \x0d\h. Various seasonings are well prepared. \x0d\i. Ice water and beverages are adequately prepared and meet the required temperature standards. \x0d\j. All kinds of service utensils and clothings are well prepared. \x0d\k. Carpets are neat and hygienic: so that they are free from any debris and confetti. \x0d\l. The environment is comfortable: the lighting and air-conditioning equipment are intact and normal. \x0d\m. Air-conditioning should be turned on half an hour earlier (normally at 11.00 a.m. and 5.00 p.m.). \x0d\2. a.m.: \x0d\1) Attend the regular meeting of the Food and Beverage Department at 10.30 a.m. daily to summarize and report on the work of the restaurant and to receive work instructions from supervisors. \x0d\(2) To be informed of the daily banquet and business status. \x0d\3. Noon: \x0d\(1) 11.00 a.m. Pre-meal meeting for all servers to summarize the previous day's and morning's work, make requests, convey work instructions from supervisors, check the servers' appearance, and then briefly train them in the knowledge and skills required for emergencies. \x0d\\(2) To check the preparation of lunch and supervise the work of the foreman. \x0d\\(3) Supervise the waiters to provide courteous, quick and efficient service to the guests once lunch starts. \x0d\\(4) At the beginning of the meal time, should pay attention to patrol in the restaurant, maintain good communication with the guests, and always be ready to deal with all kinds of emergencies. \x0d\\(5) At the end of lunch, complete the work report for lunch and approve various pick-up sheets and maintenance documents. \x0d\6 (6) Regularly utilize 14.30~15.30 every day to train the waiters in service knowledge and service skills in a planned manner and check the results of the training. \x0d\4. Evening: \x0d\4. Evening work is the same as above, after dinner, you should make a report of the day's work and approve various bills