Job description of the floor manager:

1. Work out the morning, middle and evening shifts every day, and keep attendance records of the foreman and the usher.

2. Check the appearance and appearance of the waiter before work every day.

3. Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in cleaning and preparing meals and wine.

4. Pay attention to the dining staff's dynamics and service at any time, and give instructions on the spot. In case of VIP guests or important meetings, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.

5. Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand their emotions, properly handle their complaints and report them to the Chinese restaurant manager in time.

6. Check the facilities and check the tableware regularly, formulate the use and storage system, and report any problems to the restaurant manager in time.

7. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and make records of their work performance as the basis for selecting the best employee of the month.

8. Be responsible for organizing foremen and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.

The requirements for the floor manager are

1, aged 22-28, college degree or above, and those with experience in large-scale chain catering management and sea fishing are preferred.

2. Be familiar with the operation and management of the restaurant, and have a sense of teamwork and professionalism.

3. Have strong organization, management and coordination abilities and have a sense of service.

4. Have a high ability to deal with restaurant emergencies and communicate with customers.

5. I have a strong interest in the catering industry and can adapt to shift work and high-speed and fast work rhythm.

6. Excellent comprehensive quality. After short-term training, I can be qualified for the position of restaurant manager.

7. Be practical and able to work under great pressure.