1, the catering department supervisor is responsible for the implementation of the supervisor's work instructions, and return to their work. 2, enjoy the foreman of the provisions of the authority, responsible for on-site management and supervise the work of employees in the region, lead by example to lead the staff in accordance with the restaurant service standards and quality requirements, do a good job of cleaning and hygiene and reception services in the region. 3, on-site inspection, supervision, courtesy, appearance, attendance and discipline, health and other quality of work and meal preparation. Make records and make reward and punishment decision to report to the supervisor. 4, proficient in scattered tables, private rooms and banquet service procedures and operational standards, in the meal at any time to assist the waiter to complete the work and the timely detection of problems to be corrected and guidance. 5、Skilled in hotel services and restaurant products in detail, leading the district staff to do a good job in the promotion of hotel products, such as drinks and dishes, and to help deal with difficult issues. 6、Responsible for the phase area materials and supplies of the collocation, issuance and wear and tear, reporting work, regular inspection and inventory of the region in a variety of equipment, property, goods, to ensure that intact. 7, to assist the supervisor to open a good pre-shift meeting and business meeting, reasonable distribution of staff work, fixed area, fixed people, fixed post, fixed responsibility, hard-working, concerned about the staff's thinking and living conditions, do a good job leading role in setting a good example. 8, the implementation of the implementation of the pre-shift meeting system: (1) convey the superior work instructions and quality requirements, summarize the shortcomings of the service work and disciplinary phenomena, praise the advanced, correct deficiencies, and report the decision on rewards and punishments. (2) Checking the appearance, attendance and discipline. (3) Booking briefing, dish training and work arrangement. (4) Uploading and coordinating the cooperation and unity between departmental teams and employees. 9, accept and assist the director of the training work, leading the staff to continuously improve the overall quality of business skills. 10, the fabrics should be sent to wash in a timely manner in place, acceptance of the hair, put, keep the number to be consistent with the number. Completion of other work assigned by the supervisor.