1. Lead employees to make careful preparations before meals to ensure quality standards;

2. After the formal dinner, supervise the waiter to do the service work seriously and take part in the service work in person;

3. Track and check the countertops in time, and correct the unqualified places;

4. Understand the serving speed and situation of the dining table in time, and urge the dishes in time;

5. Organize the waiter to clear the table in time after the meal, tidy up the tables and chairs in the restaurant, and keep the restaurant clean and in a good environment;

6. Supervise the waiters to seriously implement the rules and regulations of the hotel and the department;

7. Do well the coordination between this team and other teams;

8. Do a good job in attendance and training of team members.