Direct report: foreman

【 Duties 】 Under the direct leadership of the Deputy Manager of the Food and Beverage Department, comprehensively manage the restaurant, ensure to provide quality service for the guests, and achieve the monthly business objectives.

1. Responsible for holding daily pre-meal meetings, checking each employee and gfd, and assigning tasks.

2. Arrange the shift of each foreman, supervise the daily work of the foreman and implement the necessary training.

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

4. Be responsible for the cleanliness of the restaurant, 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 items.

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

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

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

10. Complete other tasks assigned by the boss.