Supervisor:

1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report back to him.

2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of the employees in the area, and lead the employees to do a good job in cleaning and receiving services in this area according to the restaurant service standards and quality requirements.

3. Quality of work such as on-site inspection, supervision etiquette, appearance, attendance and discipline, hygiene, and preparation for meals. Make records and make rewards and punishments decisions and report them to the supervisor.

Head Waiter:

1. Proficient in the service procedures and operation specifications of tables, private rooms and banquets, assist waiters to finish their work at any time during meals and correct and guide problems found in time.

2. Be familiar with the details of hotel services and restaurant products, lead the staff in this area to do a good job in promoting hotel products such as drinks and dishes, and assist in solving difficult problems.

Extended information:

Matters needing attention in hot pot restaurant:

1. Tidy up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the work task seriously and quickly.

2. before going to work, know the number and time of dining, know whether there are other special requirements for the guests, and do a good job in personalized service.

3. Before the formal dinner, carefully clean the tables, chairs and dining room according to the foreman's arrangement, lay the table in the dining room, and prepare all kinds of supplies to ensure normal business use.

4. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit.

5. When the guests arrive, arrange the guests to sit in time, add or remove seats according to the number of people, and take the initiative to pull the chair (putting clothes first) to introduce the characteristics and business nature of our store.

6. When serving the dining room, please always say thank you at the beginning, always use polite language and smile, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, ask for drinks from the guests and sign up for the price.

7. When serving meals, communicate with the guests more, and answer any questions. If you don't know, you should answer the guests politely. If necessary, you should ask clearly before answering, and avoid arrogance, rashness and annoyance.

Baidu Encyclopedia-supervisor

Baidu Encyclopedia-foreman