responsibilities of the restaurant lobby manager

1. supervise the completion of the daily operation of the restaurant, make the attendance sheet of employees, and check whether the attendance status of employees, personal hygiene, appearance and appearance meet the requirements, uniforms and shoes are neat.

2. Be responsible for formulating the restaurant promotion plan, standardizing and implementing the service procedures.

3. Attend the general manager's regular meeting and various meetings held by the general manager, and listen to the tasks assigned by the organization.

4. Pay attention to the training of employees, organize regular study of service skills and techniques, train employees in hotel awareness and sales promotion awareness, conduct regular assessment and make training records.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site management, stick to the front line during business hours, and find and correct problems in service in time.

6. Check the service quality of the restaurant, and ensure the quality of the service provided by the restaurant.

7. Strengthen the management of restaurant property, master and control the use of goods, reduce expenses and loss of goods, and put an end to waste.

8. Be responsible for the cleaning and sanitation of the restaurant, keep the environment clean, beautify the restaurant and make regular cleaning arrangements.

9. Maintain good cooperative relations with all levels of departments, communicate with the logistics director for a long time, and develop special dishes according to seasonal differences, guests' tastes and local conditions.

11, do a good job in guest relations, take the initiative to communicate with guests, accept guest opinions with an open mind, handle guest complaints, and immediately take practical solutions and report to the general manager when necessary.

11. Record the business situation of the day, check the work on duty every day, and summarize the weekly and monthly work.

12. Be familiar with the display location of the restaurant facilities and equipment, and pay attention to the safety awareness of employees, so as to be safe and accident-free.

13. Preside over the pre-meal meeting, convey the instructions from the superior, make the final inspection of the pre-meal preparation, and make a summary after the meal. Responsibilities of restaurant lobby manager

1. Organize the pre-job training for waiters by the restaurant foreman, participate in employee interviews and negotiate employment with the executive manager.

2. Be responsible for the training, assessment and coordination of the bar, welcome guests and foreman

3. Supervise the foreman and waiters to work in strict accordance with the service procedures; Understand the employees' ideological status and stimulate their work enthusiasm;

4. Implement the rules and regulations, etiquette and service details of the restaurant

5. Check the kitchen, bathroom, lobby floor, stove, table, chair, chopsticks and glass windows of the whole store every day. Check whether employees' personal hygiene work clothes are clean and tidy, their hair is combed neatly, and their nails are too long.

6. supervise the daily food supply, quality and processing, and put forward opinions for kitchen work;

7. Have a pre-class meeting every day to solve the problems encountered in practical work;

8. Collect the feedback from customers and waiters, and report it to the executive manager, who will handle it uniformly;

9. summarize the daily situation, make business analysis every 11 days and make a comprehensive summary every month;

11. Arrange the personnel on duty and make the duty rotation table;

11. coordinate the relationship between the lobby and the kitchen;

12. Work with the chef to supervise the dining time and quality of employees, and report the problems to the executive manager in time;

13. Understand the business situation of peers around 3km, such as customers, tastes, dishes and service quality, and provide data for the store manager to make decisions;

14. Establish customer files and assist the store manager in external liaison;

15. Be responsible for the maintenance management of air conditioners and air curtain machines in the front office.

16. lead the staff to make a monthly tableware inventory, usually at the end of the month, after dinner, make a good record and hand it over to the store manager. Responsibilities of the restaurant lobby manager

1. Under the leadership of the center director and business manager, the canteen lobby manager is in charge of the restaurant.

second, actively implement the decisions made at the meeting of the center office, strive to complete all the tasks and tasks assigned by the center, and report to the director of the center actively.

third, according to the working conditions of the canteen, care about the employees, arrange the labor force reasonably, and pay attention to giving full play to the technical expertise of the monitor and other employees.

fourth, arouse the enthusiasm of employees, and do a good job in the cost accounting, handing in tasks, water and electricity saving, food price, food quality, variety, food hygiene, environmental hygiene, personal hygiene, service attitude, safe operation and security of this restaurant, so as to achieve good social and economic benefits.

5. Educate employees to strictly implement the food hygiene law and the food hygiene system, and earnestly do a good job in personal hygiene, food hygiene, cooker hygiene and environmental hygiene. All foods should be free of sand, insects, sundries, peculiar smell and mildew, so as to prevent them? Is the disease from the mouth? And food poisoning.

VI. Seriously implement the rules and regulations on canteen management formulated by the Center, set an example and manage boldly. Those who don't obey the distribution, don't make efforts in attendance, are lazy, have poor service attitude and still don't correct after education can stop their work and hand it over to the center for handling.

VII. Distribute the bonus inside the restaurant reasonably, stop the unhealthy trend inside the staff in time and put forward the handling suggestions.

VIII. Approve employees to take a sick leave or a personal leave every month, as well as adjust their leave and arrange duty on holidays.

IX. Organize all the staff in this restaurant to actively carry out? Polite? And listen to the opinions and suggestions of teachers, students and staff on food work; Organize the political study and business study of the canteen staff, and constantly improve the political thought and business technical level of the canteen staff.

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