The duties of the restaurant manager include: supervising the daily operation of the restaurant, compiling the attendance list of employees, and checking the attendance status, appearance and personal hygiene of employees; Responsible for formulating the service standards, procedures and marketing strategies of restaurant managers and organizing their implementation, striving for perfection in business and constantly improving management level.
Responsibilities of the restaurant manager
1. Supervise the daily operation of the restaurant, prepare the attendance list of employees, and check the attendance status, appearance and personal hygiene of employees.
2. Be responsible for formulating the service specifications, procedures and sales promotion strategies of restaurant managers and organizing their implementation, striving for perfection in business and constantly improving the management level.
3. Warm hospitality, modest attitude, properly handle guest complaints, and constantly improve service quality.
4. strengthen on-site management, stick to the first line of business hours, and find and solve problems in service in time.
5. lead the total quality management team of the restaurant to strictly check the service quality of the restaurant, and ensure the quality of the service provided by the restaurant.
6. Strengthen the management of restaurant property, master and control the use of articles, and reduce expenses and loss of articles.
7. Be responsible for the beautification and cleaning of the dining room, and pay special attention to the cleaning and disinfection of tableware and utensils.
8. check the equipment in the restaurant in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.
9. consult with the chef and make a special menu according to seasonal differences and guests' situation.
11. communicate with the guests actively, take correct measures to handle the complaints of the guests, and report to the manager of the food and beverage department when necessary.
11. hold restaurant staff meetings regularly to review the recent service situation and publish the activity records of the quality management team.
12. Pay attention to the training of employees, regularly organize employees to learn service skills, train employees in hotel awareness and sales awareness, regularly check and make training records, and assess employees.
13. Attend various meetings held by the Food and Beverage Department and complete other tasks assigned by the manager of the Food and Beverage Department.