1. under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work. 2. Arrange, lead, supervise and inspect the employees to do all the preparations before business, timely and truthfully report the situation of the department to the manager, and report the performance of each employee to the department manager/director. 3. Strengthen the awareness of on-site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality. 4. Strengthen public relations awareness, make friends, establish a good image of this department, and have certain customers. 5. Be familiar with the business, carry forward the hard-working and conscientious spirit in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department. 6. Check the work dress and personal appearance of the attendant on duty. 7. Do a good job of attendance and rest for each employee, strictly control the work, and do not be selfish. 8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleaning. 9. Pay attention to the dining staff dynamics and service situation at any time, and conduct command at the scene. In case of VIP guests or important meetings, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service. 11. Strengthen the communication with the guests, understand the guests' opinions on the food, understand the guests' emotions, properly handle the guests' complaints, and report them to the department manager/director in time. 11. Check the electric switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving. 12. Regularly check the facilities and check the tableware, formulate the use and storage system, and report to the department manager/director in time if there is any problem. 13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils. 14. Hold a meeting before and after work to implement the daily work plan.