1. Understand the local catering situation, and timely analyze and adjust the demand degree of Hunan cuisine and local consumption habits.

2. Understand the quantity of hotel dishes, product quality and kitchen gross profit margin, and make timely analysis and adjustment.

3. Diagnose the existing financial situation of the hotel, and make analysis and adjustment in time.

4. Diagnose the usage and potential safety hazards of all hotel facilities and equipment, and make timely adjustments.

5. The heads of all departments in the hotel can complete their work every day and observe the hotel system for diagnosis and timely adjustment.

6. Diagnose the work flow, health status and completion of each department of the hotel, and make timely adjustments.

7. Hold a meeting of hotel managers, point out the problems found in the supervision at the meeting, and notify the person in charge of the hotel in writing to make diagnosis and make timely adjustments within a time limit.