(1) be directly responsible to the manager of the catering department, earnestly implement the work instructions issued by the department, strictly abide by the rules and regulations of the enterprise and the department, and supervise the implementation. \x1d (2) be responsible for the work arrangement and deployment of personnel within the jurisdiction, ensure the effective implementation of the service work of each shift and post, handle the special requirements and service problems that need to be solved urgently in daily service work, and ensure the service quality. And report to the manager in time afterwards. \x1d (3) Check daily whether the gfd, attendance, service and reception of employees in each position meet the requirements of the specification, work attitude, work coordination, customer relationship, etc., comprehensively check and partially check the sanitary conditions and equipment of the catering department to ensure a clean, comfortable, safe and quiet dining environment for bath guests. Make a work log before leaving work and submit it to the department manager for review. The department manager shall report to the General Manager's Office. \x1d (4) Check the implementation of on-site management and supervision of the foreman on duty within the jurisdiction every day, adhere to ambulatory management, check and assess the foreman of the department at any time, find problems, correct them in time, and report the relevant situation to the manager. \x1d (5) Make a shift schedule, rationally allocate, check and supervise the service of waiters, and provide reception services in strict accordance with work specifications. Ensure the quality and efficiency of bath reception service. \x1d (6) According to the overall training objectives and tasks of the company and the training plan formulated by this department, personally train employees to improve their work responsibility and professional level. \x1d (7) Seriously do a good job in V? P Receive the on-site supervision of the task, check and implement all the work, and ensure the successful completion of the task. \x1d (8) Carry out the work assigned by the manager of the food and beverage department or other leaders, and when the manager is absent, be entrusted by the manager to handle all kinds of emergency events and report to the manager afterwards. \x1d (9) Be responsible for the safety inspection of the equipment and fire-fighting facilities in this department, notify the engineering department for maintenance in time when problems are found, and actively publicize the knowledge of safety production to employees. Criticize and correct the serious violators in time and report to the department manager. \x1d (11) Be responsible for mastering and analyzing the guest situation and the guest's demand, collecting and accumulating the information of the bath guest, and feeding it back to the competent leader in time. \x1d (11) Be responsible for organizing the employees of this department to learn culture and business, do a good job in training their business skills, and strive to improve their comprehensive quality. Pay attention to the ideological education of employees. Care about employees' life, work and difficulties, be employees' intimate friends, enhance team cohesion, arouse employees' enthusiasm for loving enterprises and posts, and work together to complete work tasks. \x1d (XII) Regularly check the inventory of materials used by the department, whether the approved quantity is correct, whether the accounts are clear, and whether the collection procedures are complete. \x1d (XIII) Handle the items left by guests. Supervise the foreman and relevant employees to register, keep, return and regularly deliver the left-over items to the public security department according to relevant regulations. \x1d (XIV) Attend the weekly ministerial management meeting on time, report the work and convey the meeting spirit to employees; Organize team meetings every week, study and arrange work for a week.