Job characteristics of the food and beverage department

1. Obey the supervision of the restaurant manager, supervise the work of the foreman, guide the daily work of the restaurant, prepare the restaurant shift schedule, assign organizational tasks, and test, evaluate and train the employees under its jurisdiction.

2. patrol and inspect the business area of the restaurant every meal, supervise the staff to make good preparations before meals, make the restaurant clean, lay the table, check whether the items needed by the restaurant are complete and standardized, and ensure the normal development of the restaurant service.

3. Hold a pre-shift meeting before each meal, check the employees' gfd and personal hygiene, and supervise the employees to provide quality services according to the meal service procedures and quality standards, and handle special situations.

4. Arrange the guests to make meal reservation, seat reservation and banquet reservation. Attend in person to serve VIP building and VIP guests and handle guest complaints.

5. coordinate the relationship with the kitchen, understand the lack of food that day, constantly solve problems, and improve service efficiency and quality. Actively cooperate with other departments.

6. Be responsible for the daily management of dining room articles, drinks, tableware and linen, and make regular inventory.