1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team. 2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified and ready, check and register the work and discipline of the waiters on that day, and report to the supervisor in time.

6. Deal with the problems in service and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

8. Do a good job in keeping the goods of the team and the hygiene of the restaurant

9. Pay attention to the guests' movements at any time, and supervise the employees to treat guests actively, enthusiastically and politely.

11, ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete the temporary tasks assigned by the restaurant supervisor. C

12. Be responsible for keeping a work diary and completing the handover procedures.