Job responsibilities of the restaurant manager

As the leader of the whole restaurant, the manager will play a decisive role in the operation of the store. Let's take a look at his main job responsibilities:

1. Obey the unified leadership of the company, be responsible for the overall work of the store, and implement all the rules and regulations and administrative orders of the company.

2. timely and accurately report various problems encountered in operation to the company. Pioneering and enterprising, combined with reality, dare and be good at putting forward various rationalization suggestions.

3. Be responsible for formulating service specifications, procedures and marketing strategies, and organizing their implementation after being reported to the Operation Department for approval. Strive for perfection in business and constantly improve management level.

4. Review the business statements of the day, conduct business analysis, make corresponding business decisions, and ensure the safety of business funds.

5, often organize seasoning division, lobby supervisor, foreman, etc., according to the opinions of dining guests, improve and improve the service and food quality.

6. Supervise the daily operation of our store, make attendance records on time, prepare employee attendance sheets at the end of the month, and check the attendance, appearance, appearance and personal hygiene of employees.

7. Be warm and courteous, communicate with guests frequently, ask for feedback, properly handle complaints from guests, and constantly improve service quality.

8. strengthen on-site management, stick to the first line of business hours, fully grasp the business situation in the store, and find and solve various problems in business in time.

9. Strengthen property management, master and control the use of goods, reduce expenses and loss of goods, strictly control costs and put an end to waste.

11, pay special attention to the service quality, food quality, food hygiene, environmental hygiene, public security, fire safety and other major links, and put the responsibility on people to prevent all kinds of safety accidents.

11. Check the running status of equipment, the usage of tableware and utensils at any time, maintain and replace them in time, earnestly implement the in-store expenditure reporting system, and ask for instructions before implementing those beyond the scope of authority.

12. Strengthen the on-the-job training of employees, and organize employees to learn service skills and marketing knowledge from the old with the new on a regular basis.

13. Do a good job in attendance (including the manager's own attendance record), assessment and evaluation of all employees, adhere to the principles of fairness, justice and openness, and report the assessment to the personnel department of the company. The manager who leaves for more than 31 minutes during the working hours must report to the next higher level for approval, and clearly inform his subordinates before leaving.

14. Organize and train employees' business skills on a regular basis, and constantly learn various rules and regulations to enhance the cohesiveness and competitiveness of our store.

15. Organize regular management meetings in the store.