1. oversee responsible practices both in the quality and standard of hospitality and food and beverage services, hygienic.2. the care of preparation on and off the food court. Each day.3. define the chart table Chair to suit the service employees with a convenient pathway.4. to meet the satisfaction of patients and track to fix problems. From the complaints of patients.5. make a gesture and words appropriate to resolve the situation arising from service recipients, such as a drunk, noisy, and a quarrel with other service users, etc.6. check your employees ' work schedules to provide sufficient personnel.7. observe and record the performance of the employee responsible.8. the use of the equipment as efficiently.9. Summary of operations Reporting to the supervisor, such as performance, problems, and fixes, product sales and stock report of Beverage container and the number of reports and equipment used and damaged, etc.10. coordination with other agencies11. promote training and ready to advise subordinates To provide operational efficiency and are in the regulations as required.12. split task to staff effectively.13. supervision and overview of service, efficiency and customer satisfaction to the maximum.2. follow the instructions of your supervisor
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