1. formulate and organize the implementation of all business operation plans of the food and beverage department.

2. supervise and implement various standardized management systems of the department.

3. assess the moral performance of managers and supervisors of direct subordinate departments and implement incentives and training.

4. hold regular meetings, cost control meetings and budget meetings of the department.

5. check the operation, information feedback and all safety of the subordinate departments.

6. formulate and improve new plans and measures for various operations and management.

8. Treat guests warmly and humbly, properly handle complaints from guests, constantly improve service quality, strengthen on-site supervision, and insist on commanding at the front line during business hours to find and correct problems arising from service in time. Establish a good relationship with the guests, and convey the guests' opinions on food to the head chef to improve the work.

9. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate.

11. Pay special attention to the cleanliness of tableware and utensils, and maintain the environmental sanitation of the restaurant.

11. Do a good job in restaurant safety and fire prevention.