谁能给一份关于在日常餐厅工作的2分钟英文稿

1, must have a deep understanding of their business concept of the restaurant and catering director from the Department know the requirements of the hotel to him.
2, prepared by the restaurant's operation manual, development of work procedures, service standards and functions at all levels.
3, a clear understanding of the restaurant's operating budget and the actual operating income, operating income when the know the actual cost is lower than the budget higher than the budget, must act promptly to find out the cause and trying to complete.
4, strictly control all the costs (such as air-conditioning, lighting, signed a letter of service supplies, stationery recipients, etc.).
5, must plan their work ahead of schedule and is responsible for the entire restaurant personnel arrangements (such as classes, attendance, personnel changes, etc.).
6, to identify and notify the Director of Food & Beverage, when he is not who is in charge of the restaurant