According to Tan Xiaofang, a famous management expert, the responsibility of a restaurant supervisor is: 1. Obey the supervision of the restaurant manager, supervise the work of the foreman, guide the daily work of the restaurant, prepare the restaurant schedule, assign organizational tasks, and test, evaluate and train the employees under their jurisdiction. 2. Patrol and inspect the business area of the restaurant every meal, supervise the staff to make preparations before meals, clean the restaurant, set the dining table, check whether the items needed in the restaurant are complete and standardized, and ensure the normal development of the restaurant service.

3. Hold a pre-shift meeting before each meal to check the staff's gfd and personal hygiene, and supervise the staff to provide quality services according to the service process and quality standards of meals and handle special situations.

4. Arrange guests' ordering, seating and banquet. Personally serve the VIP building and VIP, and handle guest complaints.

5. Coordinate the relationship with the kitchen, understand the lack of food that day, constantly solve problems, and improve service efficiency and quality. Actively cooperate with other departments.

6. Be responsible for the daily management of restaurant items, drinks, tableware and linen, and make regular inventory.

7. When employees encounter difficulties in their work and life or their work mood is wrong, they should take the initiative to talk to them and help them find a solution.

8. Treat the work selflessly, supervise and check the safety and normal business of the restaurant, and keep a daily supervisor's work log.