Daily workflow diary of the restaurant manager

Daily work:

1. Communicate with the chef after punching in and coordinate to solve the existing problems.

2. Organize and record the training, solving and completing the task objectives today and check the completion of yesterday's work at 11: 11 in advance.

3. check the guest's opinion book, vouchers and group purchase reservation, and issue vouchers for the day.

patrol and inspect the preparation work before meals in the front hall and kitchen:

1. patrol and inspect the preparation work before meals in the front hall and kitchen, and check the sanitation of kitchen environment, personal hygiene, equipment and facilities, tableware, semi-finished products and raw materials, and correct the problems existing in the kitchen products.

2. Check the storage and acceptance of raw materials regularly.

Attend the sunshine meeting:

1. Spot check the appearance of employees.

2. Comment on the pre-meal preparation, point out the existing problems and implement the rectification.

3. Train the sales promotion and dishes of the day and solve the problems at work.

4. Use skills to stimulate employees' work enthusiasm.

check the pre-meal preparation in the restaurant. Including:

1, environmental hygiene, equipment and facilities hygiene, personal hygiene, tableware hygiene.

2. Check whether all kinds of articles (tableware, utensils, drinks, linen, menus, alcohol, etc.) are ready.

3, check whether the table is standard, complete and beautiful, and correct me in time when problems are found.

4, patrol, check the front office, kitchen work preparation, stocking and hygiene.

stick to your post and do a good job of command and supervision during meals:

1. First, stand in the store door to welcome guests when starting meals.

2. Insist on commanding on the floor, and command at various stalls during peak hours, coordinate with each other, and solve problems when found.

3. Patrol to check whether the waiters provide high-quality, fast and accurate services to the guests according to the service standards.

4. Patrol to check whether the dish delivery port is smooth.

5, patrol to check the quality of the kitchen products and whether it is fast.

6, patrol to check the operation of the equipment in the meal.

7. establish a good customer relationship, actively seek customers' suggestions and opinions, and solve customers' difficult problems and complaints.

8. Maintain old customers and develop new customers.

9. Supervise the implementation of safety operation regulations at any time to prevent all kinds of safety accidents.

11, check the use of all kinds of low-value consumables, and reduce the cost reasonably.

11. Check the delivery of all kinds of complimentary drinks.

closing and dining:

1. Check the closing hygiene of the front hall and kitchen and the storage hygiene of semi-finished products and raw materials in the kitchen.

2. Check the cooking of employees' meals to ensure that employees have a good meal.

3. Arrange lunch and duty for employees.

4. Check the bar drinks handover record and the work handover of off-duty employees.

Closing patrol:

1. Handle related matters inside and outside the store.

2. Spot check the training work of various departments or organize employees to have a discussion.

3. Draw inventory management status and check whether the physical objects are consistent with the accounts.

4. Rest can be arranged appropriately after the above work is completed.

5. Understand the income of the day and supervise the cashier's payment.

6. Spot check the kitchen account and actual savings and cost accounting.

7, patrol the dining guests, if there is any abnormality, assist the guests to handle it properly.

8. Patrol to check whether the water, electricity, gas and equipment switches are turned off, and be on duty or off duty according to the shift schedule.