The job responsibilities of the restaurant supervisor mainly include the following aspects:

1. Responsible for the service management of the restaurant, standardize the standards of waiters, and provide high-standard and high-quality services for guests;

2. Arrange employee shifts, approve attendance sheets, and allocate employees according to customer conditions;

3. Responsible for arranging and implementing one by one according to the requirements of the banquet notice and order, and implementing it smoothly and effectively;

4. check the arrangement and completion of equipment, furniture and tableware daily; Check service supplies and cleanliness; Check staff accommodation, appearance, courtesy and discipline;

5. Assist in presiding over the daily pre-meal meeting and arrange the service for the day. Learn about the dishes served that day from the kitchen, and arrange the key selling dishes. Encourage morale;

6. brief employees on special precautions and special dishes, and analyze guest complaints and praises;

7. Assist the usher in welcoming guests and receiving important guests. Properly handle guest complaints and do a good job in customer relations;

8. Be responsible for guest account control;

9. Supervise and remind employees to abide by the rules and regulations of the hotel;

11. Assist the restaurant manager in training his subordinates;

11, supervise each inventory and goods storage, and assist in goods management;

12, fill in the daily work log, reflecting the restaurant's business situation, service situation, guest complaints or suggestions, etc.

Qualifications:

1. Knowledge of restaurant service, ordering drinks and management;

2. Have a high school or technical secondary school education, and be over 22 years old;

3. I have worked as a management cadre or an intermediate waiter in this department for more than two years.

Extended information:

Work tasks

1. Supervise the activities of employees and subordinates to comply with the hotel regulations.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the storage and maintenance of cooking equipment.

9. Coordinate the assignment of cooks to ensure the economical use and timely preparation of food.

11. Make records on health and food subsidies as required by the government.

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