Responsibilities of the lobby manager:

1. Supervise the daily operation of the restaurant, draw up the attendance sheet of employees, and check whether the attendance status of employees, personal hygiene, appearance and appearance meet the requirements, uniforms and shoes are neat.

2. Be responsible for formulating the restaurant promotion plan, standardizing and implementing the service procedures.

3. Attend the general manager's regular meeting and various meetings held by the general manager, and listen to the tasks assigned by the organization.

4. Pay attention to the training of employees, organize regular study of service skills and techniques, train employees in hotel awareness and sales promotion awareness, conduct regular assessment and make training records.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site management, stick to the front line during business hours, and find and correct problems in service in time.

6. Check the service quality of the restaurant, and ensure the quality of the service provided by the restaurant.

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

8. Be responsible for the cleaning and sanitation of the restaurant, keep the environment clean, beautify the restaurant and make regular cleaning arrangements.

9. Maintain good cooperative relations with all levels of departments, communicate with the logistics director for a long time, and develop special dishes according to seasonal differences, guests' tastes and local conditions.

11, do a good job in guest relations, take the initiative to communicate with guests, accept guest opinions with an open mind, handle guest complaints, and immediately take practical solutions and report to the general manager when necessary.

11. Record the business situation of the day, check the work on duty every day, and summarize the weekly and monthly work.

12. Be familiar with the display position (water, electricity and main valve) of dining room facilities and equipment, and pay attention to the safety awareness of employees to ensure safety and no accidents.

13. Preside over the pre-meal meeting, convey the instructions from superiors, make the final inspection of pre-meal preparation and make a summary after the meal.