With the increasingly fierce competition in the catering market, the catering business space of star-rated hotels is getting narrower and narrower. I have compiled the daily work flow chart of the catering supervisor for you, I hope you like it! The daily work flow chart of the catering supervisor

1. Check the closing of breakfast at 9: 11 a.m. and understand the operation of breakfast, and put forward suggestions on adjusting breakfast varieties in time. Check and arrange the hygiene of the hall, box, front door and related parts, check the dynamic status of facilities and equipment, and report for repair in time if necessary.

2. at 9: 31 a.m., check and supervise the attendance of waiters at work, arrange roll call, understand the attendance of waiters, and put forward punishment opinions for employees who are late for absence.

3. Hold a pre-shift meeting at 9: 41 am to check whether the employee gfd meets the requirements. According to the customer situation of the day, reasonably and fairly allocate the work of waiters, and focus on solving and informing the problems existing in the work of the previous day, the work priorities of the day and matters that should be paid attention to.

4. Supervise and arrange the staff of each department to do the pre-meal preparation work, focus on the preparation of hygiene and tableware, and arrange the delivery of low-value consumables. Put forward criticism or improvement suggestions for employees with poor pre-meal preparation and do a good job of implementation.

5. At 11: 11 a.m., master the guest situation of the day, understand the guest situation in each box and lobby, the guest requirements, coordinate the opening of the menu at the bar, report the guest opinions and guest situation to the manager in time, and feed them back to the backyard. Adjust the waiter's work on duty in time, do a good job of welcoming guests, and organize and arrange the evaluation of the waiter's work quality.

6. From 11: 31 in the morning, urge the foreman and the waiter to do a good job of post-setting, and check whether it is standard to correct the employee's gfd, post-setting posture and polite language. Supervise the dish delivery staff to deliver the dishes in time to prevent the problem of sending the dishes by mistake.

7. urge the head waiter and the service staff to do a good job of in-meal service, check and correct whether the service staff are standardized in guiding, serving, pouring wine, standing, walking, introducing the price of dishes, and delivering tea, drinks and towels to guests, focusing on solving the problems that the service staff refuse to urge customers and ask for wine prizes from guests. Always pay attention to the quality of dishes and services, and strengthen contact with all parts.

8. strengthen communication with guests, understand their emotions, properly handle their complaints, and report to the restaurant manager in time. in case of vip guests holding important meetings, they should conduct on-site command and take the stage to serve in person.

9. By the end of the Chinese food market, command the head waiter and the waiter to finish the closing of the boxes for guests, pay attention to the quality of table setting and environmental sanitation, check and accept the boxes one by one, and urge the waiter to turn off the lights and electricity when guests leave. Coordinate the bar to sign the bill and settle the bill according to the prescribed procedures. See the guests off.

at 11 and 16: 31, supervise the foreman and waiter to punch in and attend. Hold a regular meeting before class, arrange dinner tasks according to the customer's situation, pay attention to the life and ideological trends of employees, coordinate the relationship between employees, and improve their work initiative and service awareness.

at 11: 17: 11, urge the waiter to prepare dinner and handle the delivery of linen and other items.

at 12: 17: 31, urge the waiter to do a good job of setting up a post, understand the customer's situation, give feedback to Houtang in time and report to the manager.

13, check and urge the waiter whether the service process in the meal is standardized, strengthen communication with the guests, properly solve the complaints of the guests in time, and establish good relations with the guests.

14, do a good job in closing the evening market, verify the number of tableware in each box, do a good job in the closing acceptance inspection, especially clean up the health of the hall, and arrange the early duty personnel and employees to take a leave of absence the next day.

15. instruct the bar and the greeter to settle accounts and send the guests away.

16. Train employees' service skills, constantly improve the service skills of waiters and improve the service quality. Daily workflow of catering supervisor

(1) The catering marketing manager is under the leadership of the general manager of the restaurant. Carry out various sales return visits.

(2) deeply understand the consumption trends of the company's regional characteristics and grasp the dining information immediately. Feedback to the department head.

(3) Responsible for completing the marketing targets issued by the company, actively making customer return visits, tapping new customers, and expanding corporate brands

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, and fill in the corresponding reservation information according to the regulations of the department. Do a good job of communication and coordination with all departments on the floor

(5) Assist departments to formulate overall market development strategies and specific implementation plans

(6) Abide by various rules and regulations formulated by the company, and some requirements in the system, such as special reasons due to the post, are reported to the general manager for special approval

(7) Provide corresponding information every week and feed back customer information to the reservation desk

(8) Visit customers who sign orders for the company every month. For example, units or individuals who sign bills should collect business funds, and the collection period should be implemented according to the provisions of the agreement. Special circumstances should be submitted to the general manager for approval. If there is no special approval, the corresponding amount will be deducted from the performance bonus. (9) Cooperate with the floor manager to follow up the complaints of guests and handle the good relationship between guests and me. (11) Strictly abide by the company's property system and information confidentiality system. Don't disclose the information of this restaurant

Work flow:

1. In the morning, remind the recent bill signing staff and pay a return visit to new and old customers

2. If there is a reserved box, follow up and hand over the feedback to the head of the department

3, 17: 31, and get to know the guest's reservation on that day. When I book a box, I should ask for the guest's personalized service, hand over the floor and assist in ordering before meals.

4. assist the floor during the meal, handle all kinds of guest opinions and complaints, and follow up the daily individual guests according to the requirements of the department.

5. Assist the floor to pay the bill after meals, and collect and summarize the customer information regularly.

Daily workflow of the restaurant manager

Before business:

1, make sure the temperature of the air conditioner in the restaurant is moderate;

2. Check the lights and bulbs in the dining room;

3. Check whether all decorations in the dining room are in order;

4, check the guest toilet;

5. Confirm the reservation with the kitchen to find out the inventory situation;

6, determine the service attendance;

7, check whether the menu is complete and clean;

8, check whether all kinds of application items at each preparation desk are complete

9, check the hygiene and safety of the restaurant;

11, check the clothing appearance of service personnel;

11, announce the reservation;

12, review work faults and guest complaints, and put forward improvement and preventive measures; 13, assign the area of responsibility of each foreman and matters needing attention;

14, announce the special dishes and drinks of the day, which is helpful for the waiter to promote sales.

15, announce the promotional activities that other restaurants or departments are holding or will hold. In business:

1, provide information about food and drinks to guests and take necessary actions; 2. Ensure the efficient and attentive service provided by all staff;

3, always pay attention to any dynamic in the restaurant (service and guest satisfaction); 4. If guests have any complaints, they must deal with them personally.

5, handle difficult guests carefully;

6. Keep close contact with the kitchen to ensure the quality and speed of dishes; 7. Keep abreast of the seating situation;

8. When the guests or service personnel have an accident, they should take necessary actions immediately; 9. Supervision service.

after business:

1, check the dangerous places that can cause fire;

2. Check whether the electrical appliances in the restaurant have been turned off or put in a safe and proper position; 3, whether all the lights are turned off;

4, check whether the doors of all cabinets are locked;

5, fill in the business log (turnover, guest complaints, special circumstances);

6, check the reservation for the next day and find out if there are any special precautions;