What are the responsibilities of the restaurant manager?

1. Responsible for holding a pre-dinner meeting every day, checking each employee and gfd, and assigning tasks;

2. Arrange shifts of foremen, supervise the daily work of foremen, and implement necessary training;

3. Control the operation of the restaurant to ensure the quality of customer service;

4. Be responsible for the cleanliness of the dining room, keep the environment clean, and pay special attention to the cleaning and disinfection of tableware and utensils;

5. Maintain a good cooperative relationship with the chef, and study and formulate special menus according to seasonal differences and guest conditions;

6. Strengthen the management of restaurant property and master and control the use of goods;

7. Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Department Manager;

8. Hold regular restaurant staff meetings to review the recent service;

9. Fill in the daily report of the restaurant supervisor in each shift, and report the restaurant operation and all special circumstances to the director or deputy director of catering;

11, complete other matters assigned by the boss.

written examination questions for the recruitment of foreman in hotel catering department:

1. Fill in the blanks (1 points for each space, ***25 points)

1. The three lightness of catering service personnel in their daily work are (speaking lightly), (walking lightly) and (operating lightly).

2. When serving wine, you should stand on the (right) side of the guest and pour it; When serving food, you should stand on the (right) side of the guest; When serving dishes, you should stand on the guest's (left) side, starting from the guest and proceeding in the (clockwise) direction.

2. True or false questions (2 points for each question, ***11 points)

1. When serving wine, the distance between the bottle mouth and the cup mouth is 1CM, and the beer is nine points full.

2. Pay attention to being light and steady when serving, and remind the guests.

3. Questions and answers (8 points for each question, ***48 points)

1. Job responsibilities of the restaurant foreman.

2. Give five famous traditional dishes in Hangzhou, and write down the main ingredients and prices; And tell the story of Dongpo meat.