Responsibilities of chain catering operation supervision post

Supervision is a person with specific authority to supervise and manage people or organizations that manufacture products and provide services. Supervisors must fulfill their obligations to the organization and be in a connecting position. The supervisor represents the superior organization. Common supervision includes education supervision sent by the education department to schools and production supervision sent by commercial organizations to production sites. The following is what I have compiled for you, which is the content of the job responsibilities of chain catering operation supervision. Welcome to read and refer to it! Want to know more, welcome to pay attention to the forum!

Responsibilities of chain restaurant operation supervisor

Supervise the operation, personnel and business results of restaurants under their jurisdiction. Train restaurant managers in their jurisdiction.

coordinate the personnel, materials and equipment in the area, ensure the QSC and improvement of all restaurants in the area, ensure the development of personnel, implement the company's policies to achieve the company's goals, and create the best QSC and the most reasonable profit.

1. Treat the management team like customers and give them suggestions to help them achieve their work goals.

2. Interview and recruitment to promote the management team members who meet the needs of the restaurant.

3. Train restaurant managers and complete their job evaluation.

4. Assist the restaurant manager to improve the operating system.

5. Complete the cash and security audit.

6. Help the restaurant manager to open a new store.

7. Help the restaurant manager to complete the annual personnel plan and achieve the personnel goal of the management team.

Daily work

1. Look at the floor and to-do list with the restaurant manager/duty manager.

2. convey the latest official documents.

3. Read the operation report, inventory book and food inspection report.

4. communication day.

5. Cash audit.

6. Safety inspection.

7. Assessment of restaurant managers.

8. discuss the personnel/employee files with the restaurant manager.

9. Check the equipment, PM calendar and energy survey. 11, tracking the situation of market promotion, the growth of AC/TC.

11, training quarterly inspection.

12. Employee recruitment plan.

13. Daily inspection of detail cleaning.

14. TAS survey.

15. Check the daily record of water and electricity charges.

16. reinvestment/budget analysis.

17, training needs analysis.

18. Turnover/p&; L analysis.

main scope of rights

1. Have the right to supervise, guide and inspect the daily operation of each restaurant

2. Have the right to make suggestions on the appointment of restaurant managers

3. Have the right to audit, supervise and guide the turnover costs of direct-operated restaurants in the whole market

4. Have the right to reward and punish the restaurant management team according to their performance

5. This position can be approved.