Be an assistant to the supervisor, and lead the staff of this class to complete all tasks assigned by superiors in quality and quantity.

1. check the table setting, cleanliness, utensils supply and equipment of the restaurant before the meal.

2. supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.

3. coordinate and communicate the work of the restaurant, the food delivery department and the kitchen.

4. Pay attention to special guests and important guests in equal proportion, introduce menu contents, recommend special dishes and answer guests' questions.

5. Pay attention to the guests' dining situation, handle special situations in time, and improve the guest satisfaction rate: handle guest complaints in time and solve them properly.

6. responsible for the supplement of dining room utensils.

7. Implement the daily hygiene work plan, and keep the restaurant tidy and the personal hygiene of the waiters.

8. after the business is closed every day, be responsible for the overall inspection of the restaurant and fill in the business report.

9. Be responsible for evaluating subordinates and organizing training work in this post in a planned way.

[hierarchical relationship]

direct superior: supervisor

direct subordinate: waiter.