Do a good job of a restaurant supervisor:

First of all, pay attention to the need for your management skills, some only need your contacts. Proficiency 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. Reasonable distribution of staff work, fixed area, fixed person, fixed post, fixed responsibility, hard-working, concerned about the staff thinking and living conditions, do a good job leading role in setting a good example.

The relationship with the staff to deal with, for the staff to do wrong, you must be punished, and even severely punished so that other employees, your superiors can understand you to work on the implementation of the requirements of the superiors of your assured that your staff also know that this will be wrong, do not dare to commit the same problem.

In normal times, the staff under the staff as brothers, more care often exchange, find *** with the same hobbies and interests, more activities together

Restaurant Supervisor Responsibilities:

. Conscientiously implement the superior plan to ensure that the restaurant should operate normally, and actively complete all stages of the work task.

. Improve the staff training work, grasp the staff's ideological trends, the implementation of discipline to be fair and strict, to maintain fairness and consistency.

Warm hospitality, guest first, to ensure quality service, strengthen the site supervision, adhere to the command in the front line, timely detection and correction of service problems.

. Control the operation of the restaurant, strengthen the management of the restaurant's property, master and control the use of various items.

Checks and maintains the maintenance of restaurant equipment, and implements the tasks of fire safety.

Responsible for the restaurant's personnel arrangements and performance evaluation, according to the system of rewards and punishments to implement the rewards and punishments, and improve staff motivation.

Do a good job of monthly daily business reports and work summaries, timely understanding of the restaurant's situation, and timely reporting of problems to higher management.

Extended information:

A good grass-roots manager, first of all, should be proficient in the theoretical knowledge of the shift or department and business operation skills. In the management of the most taboo is not how strict the rules and regulations, but in the implementation of the rules and regulations of the process of fairness and justice. In the work should have a "big belly can tolerate, the sea can accommodate all rivers" attitude, can listen to different voices, whether it is the same opinion or opinion support. Have their own ideas and judgment, not a cloud, the work of the courage to take responsibility for the superiors, subordinates, guests and even society as a whole with a high degree of responsibility. Good at observing words and colors, on the guest side, from the guest's dress, speech and behavior on the analysis of the guest's psychology and ideas, in order to better serve the guests.