1. Give full play to the leading role of front-line managers, be strict with themselves, and ensure the quality and quantity of the tasks assigned by superiors. Enthusiastic help to subordinates, patient counseling, on-site training, and lead subordinate employees to receive services in strict accordance with operating norms.

2. Be familiar with the contents of the menu and wine labels and the varieties served every day (including special promotion and selling).

3. Grasp the dining situation of the guests, provide supplementary service, try to remember the names and special requirements or habits of the guests, and establish good relations with the guests.

4. Correct irregular services in time, handle guest complaints on site, report problems that cannot be solved to superiors in time, and accumulate experience continuously.

5. Pay special attention to employees' discipline and service attitude, and understand employees' ideological trends and business technical level.

6. Implement the health work plan of each city and keep the restaurant clean and tidy.

7. Before starting the meal, check the pre-meal preparations in your area (including environmental sanitation, table setting, tableware preparation, lighting, air conditioning, water heater, towel box, etc.), and check whether the meals in the cupboard are available after closing.

8. Before the closing of each city, the minister on duty should check the windows, doors, light switches, air conditioning switches, stereos, etc., and do a good job in safety and power saving.