1. Be fully responsible for administrative management, coordination of all departments and organization and arrangement of all work.

2, according to the relevant provisions of the relevant departments of the state and the competent department at a higher level, according to the actual situation of the restaurant, formulate various safety systems and various preventive measures for the restaurant, and supervise the implementation.

3. Strictly implement the management system and set a good example for all the staff in our shop. Supervise subordinates to strictly implement the rules and regulations of hot pot restaurant, and improve and perfect the corresponding working rules.

4. Do a good job in ideological education of employees, motivate subordinates, create a harmonious working environment and atmosphere, and enhance employees' sense of belonging and responsibility.

5. Strictly control the staffing, temporary employment and labor costs, supervise and inspect attendance and manpower deployment, and make the hot pot restaurant work at full capacity and high efficiency.

6. Assess and carry out on-the-job training for employees in a planned way, and constantly improve their business ability and comprehensive quality.

7. accept and properly handle customer complaints and be responsible for receiving important guests. Actively solicit customers' opinions and suggestions and report them to the general manager's office.

8. Deal with all emergencies in the hot pot restaurant, and do a good job in the management of fire prevention, theft prevention, food poisoning prevention and natural disasters, so as to ensure the smooth operation of the restaurant and reliable quality of software and hardware.

9. examine and approve our financial budget and final accounts; Strictly control the cost and purchase price, grasp all links and improve economic benefits.

11. examine and sign some documents that need to be examined, such as the reimbursement form, purchase form and purchase form of our store.

11. Be responsible for drawing up marketing activity plans for major festivals, reporting them to the general manager's office for review, and organizing specific implementation.

12. Care about employees' life, and actively communicate with employees regularly and irregularly.

Extended information:

For the manager of hot pot restaurant, the main points that should be paid attention to in the management of hot pot restaurant are:

First, strive for innovation. Only restaurants that strive to innovate will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any restaurant must show its own characteristics in order to create added value and continuously increase customers.

second, pursue growth. If you don't pursue growth or challenge higher goals, you can't taste the joy and fulfillment of success. If you just want to make a living, you will naturally be sloppy and eliminated.

third, ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with high-quality service. Long-term provision of quality services and better varieties to diners can continue to develop.

fourth, take the diners as the starting point. We should take the eyes of the diners as the starting point, understand the needs of the diners, and then meet them. Knowing the business object is the first step to open a shop.