1.

Supervise and assist the waiter to provide customers with quick, effective and courteous service at the designated post.

2.

Be responsible for ordering food and catering services for guests in designated positions, and must master certain sales promotion skills.

3.

Understand the prices of menus, drinks and seafood, recommend daily dishes, soup and seasonal food, and convey them to employees.

4.

Ensure that the service post has sufficient tableware reserves and is clean and tidy before opening.

5.

Make sure that the dining table is set up according to the standard, and all utensils are in clean and good condition.

6.

Grasp the appropriate time and go to the food delivery department or the kitchen to urge the food.

7.

Pay attention to the customers' dissatisfaction and demands, and truthfully report to the supervisor or restaurant manager. When you encounter special events or guest complaints, you should report them to your boss in time if you can't solve them yourself, and don't make any claims.

8.

Strengthen employee discipline, follow up service attitude, and understand employees' ideological style and work mood.

9.

Make sure the bill is correct and settle the account for the customer.

11.

Carry out the daily and monthly inventory.

11.

Make sure that the instrument and uniform of myself and the waiter meet the standards.

12.

Supervise the waiter's specific operation at any time, and correct the problems in time to ensure that all services meet the standards and requirements set by the restaurant.