2. Food and Beverage Manager

3. Number of people:

4. Be familiar with the professional knowledge of the department, hold an advanced diploma and hold a manager's license.

5, a day's work schedule outline:

Inspection: morning to afternoon to evening.

1. Check:

(1) We will be on duty in two shifts, lunch and dinner, and check and be fully responsible for the management of the restaurant.

2 according to the restaurant check list item by item:

A. check the environmental sanitation of the restaurant.

B. canteen facilities and equipment should be kept intact.

C. The dining table shall be placed in accordance with the regulations: the tableware shall be neat, evenly placed, clean and seamless, and the mat towel shall be free of holes and stains.

D. Tables and chairs should be placed neatly: chairs should be clean and dust-free, cushions should be stain-free, and tables and chairs should be aligned vertically and horizontally or arranged in a pattern.

E. The workbench shall be placed in an orderly manner: the dining cabinets shall meet the requirements, the trays shall be stacked neatly, and the tableware shall be placed in a standardized manner.

Whether the preparations for the banquet, especially the reservation for the banquet, have been completed.

G. Tableware should be fully prepared, intact and clean.

H. all kinds of seasonings are fully prepared.

I. Ice water and drinks should be fully prepared and meet the specified temperature standards.

J. All kinds of service utensils and linen are ready.

K. Carpets are clean and tidy: there are no sundries and paper scraps.

Comfortable environment: lighting and air conditioning equipment are in good condition.

M The air conditioner should be turned on half an hour in advance (usually at 1 1 am, 5 pm).

2. In the morning:

(1) every morning 10.30, attend the regular meeting of the food and beverage department, summarize and report the work of the restaurant, and accept the work instructions from the superiors.

⑵ Understand the daily banquet and business situation.

3. At noon:

(1) 1 1.00 hold a pre-meal meeting for all waiters, summarize the work of the previous day and morning, put forward requirements, convey the work instructions of superiors, check the gfd of waiters, and then conduct brief training on emergency knowledge and skills.

⑵ Check the preparation of lunch and supervise the work of the foreman.

(3) After lunch, supervise the waiter to provide polite, fast and efficient service for the guests.

(4) During the meal, patrol the restaurant, keep good communication with the guests, and be ready to deal with all kinds of emergencies at any time.

5] After lunch, make a lunch summary report, and examine and approve all kinds of picking lists and maintenance documents.

[6] Use 14.30~ 15.30 regularly every day to train service knowledge and skills in a planned way, and check the training effect.

4. At night:

Work at night is the same as above. After dinner, do a good job report of the day and examine and approve various documents.