Job responsibilities and work contents of the restaurant supervisor:

1. Understand the customer situation, and arrange the staff shifts and rest days according to the customer situation.

2. Participate in formulating Chinese banquet service standards and working procedures, and organize and ensure the implementation of these procedures and standards.

3. Be responsible for coordinating with relevant departments and handling various emergencies.

4. Maintain a good cooperative relationship with the chef, and timely convey the suggestions and opinions of the guests to the chef for reference when he studies and formulates the menu.

5. Be responsible for the supervision and inspection of the whole restaurant during the meal, seeing off the important guests, paying special attention to the complaints of the guests during the service, and reporting the complaints of the guests to the superiors in time.

6. Be responsible for regularly evaluating and rewarding employees' work performance, making employee training plans and implementing them.

7. Attend meetings held by the Food and Beverage Department and preside over internal meetings of Chinese restaurants.

8. Supervise employees to abide by the rules and regulations of the hotel.

9. The undersigned staff shall maintain a consistent hygienic standard of the restaurant.

11. Sign the requisition form, equipment maintenance form and loss report form of various supplies in the restaurant to ensure the normal operation of the restaurant.

11, establish a material management system, organize and manage all kinds of items in the restaurant.

12. Supervise the staff to use the equipment and supplies of the restaurant correctly, do a good job of cleaning and maintenance, and control the loss of tableware.

13. Supervise the catering department to manage other tasks of the deputy manager.