1. Responsible for planning the work of the department

2. Pre-opening of the market

(1) Taking attendance from the foremen and assigning them their work.

(2) Find out the status of guest reservations from the banquet department.

(3) Have a good pre-shift meeting and make a good handover with the previous or next shift. The shift's ordering situation, food supply situation, reception requirements and precautions, etc..

(4) If there are important banquets, large banquets, receptions. Tea party, etc. to advance the banquet layout, check the table set up position, the hall beautification; front desk, backstage staff to explain the characteristics of the dishes, food distribution methods, remove the order of dishes and other precautions; check whether the tableware is ready and fully prepared.

(5) Check whether the restaurant layout is neat and tidy, clean and beautiful.

(6) Check the reception task of each restaurant, deploy the work of the foreman and service personnel to ensure the quality of restaurant services.

(7) before the opening of the market to direct employees, foremen stand in the top position ready to meet the guests.

3. After the opening of the work

(1) the opening of the market should pay attention to politely welcome guests, and welcome staff together to lead guests to approach the table, pull the chair please sit, care for the guests.

(2) banquet reception: important banquets, large banquets, cocktail parties, tea parties, etc., to understand and pay attention to the guest of honor speech, pay attention to the stop and start time, pay attention to the waiter movement, command the main course and the side of the dinner plate. Multi-table banquets to see the main stage, to achieve unity of action, unity of movement,

(3) casual reception: casual guests of various status of the guests have, on food. Service requirements are high, but easy to be ignored, the manager must be carefully observed at the scene, supervise the waiter to try to meet the requirements of the guests.

(4) The manager is responsible for coordinating with the production department to increase or decrease the dishes, points, the speed of the dishes, dishes, points of quality and other related issues.

(5) The manager should be eager to answer questions raised and requested by guests and staff.

(6) on the contradictions and disputes between guests to persuade, to avoid affecting the other guests to eat, but not intermediary; on the staff and the guests of the contradictions between the staff and the guests should be quickly stopped, on the contradictions between coworkers do not deal with the face of the guests, and quickly transferred to the backstage to solve the problem.

4 meeting reception

(1) after receiving the meeting order to find out and grasp the number of people meeting, meeting facilities, determine the room, meeting requirements and so on.

(2) before the meeting to organize staff according to the requirements of the meeting organizers to design and set up the venue. Prepare the items to be used.

(3) before the start of the meeting and in progress, according to the requirements of the banquet carefully for the guest service, such as the guests that do not have to serve, but also outside the venue to leave someone on duty, in case the guests need to do other things on behalf of the guests.

5 after the close of work

(1) after the close of attention to supervise the foreman and service personnel to clean up, inventory of tableware, tablecloths and napkins, on the loss of and damage to valuable tableware to find out the reasons for discretionary treatment.

(2) Clean up the dining room and meal preparation room, improve hygiene, and restore the dining room and meal preparation room in good condition.

(3) Pay attention to clearing. After work, no staff are allowed to stay in the dining room without special work needs.

(4) Pay attention to check the dining cabinet, doors and windows. Wine room and all other need to lock each other whether it has been locked.