Direct superior: floor supervisor

Direct subordinate: food delivery staff

I, is responsible for doing all the preparatory work before the start of the meal; organization of the pre-meal meeting.

Second, to assist the work of the floor and the kitchen, timely delivery of relevant information.

Three, according to the business situation reasonable deployment of manpower.

Four, do a good job of daily hygiene work plan, and take the lead in supervising the implementation.

V. Determine and arrange the special passing tasks of the meal before the start of the meal, and important guests or banquets,

Note.

Sixth, the process of passing dishes strictly the quality of the dishes, substandard dishes returned to the kitchen, according to the dishes row single, reasonable deployment of the speed of serving.

Seven, the subordinate staff service can skills for practical guidance.

Eight, properly save the menu, in order to prepare for financial verification.

nine, to assist the kitchen to do a good job before the meal with the material preparation.

Ten, after the close of the market, retrieve a variety of utensils, and the next shift to do a good job of handover.

Xi, responsible for the restaurant fabric receipt and storage.

Twelve, to complete other work arranged by the higher leadership.

The main thing is to get along with your colleagues!

To the staff to be more concerned about the supervisor to be more respect!

Go for it!