Reprint the following information for reference

Catering supervisors need to seek truth from facts in their work, adhere to principles before right and wrong, communicate with employees, open their hearts and face mistakes bravely. Specifically, the catering supervisor's job requirements are as follows:

1. Check the arrival of personnel and the reservation of meals on the same day.

2. Hold the morning meeting of the department: (1) Check the employee gfd; (2) report the performance of the previous day's work and the shortcomings in the service; (3) Arrange and implement all the work, and arrange the important reception and staff meal service on the day; (4) Check whether all the work before meals is carried out according to the standard.

3. Supervise the staff meals to be held on time.

4. Reasonably allocate service personnel to complete customer service with high efficiency.

5. Deal with the problems in the meal, and report the problems that can't be handled to the manager of the department for solution in time.

6. Assist the chef to supervise the quality of the staff meals every day.

7. control the use of articles, strictly control low-value consumables and put an end to waste.

8. Make employee training plans and familiarize yourself with employee work processes.

9. Make a detailed record of the attendance and on-the-job situation of employees in this restaurant, and make a good assessment of each employee in the current month.

11, after-dinner supervision service personnel to do a good job of cleaning up.

11. Supervise the timely submission of various financial statements.

12. Maintain the equipment and facilities regularly, and convey the meeting spirit of the company department to employees in time.

13, urge the waiter to clean the restaurant in time, clean and disinfect the tableware, and make records.

14. lead the waiters to learn the theoretical knowledge, business skills and various rules and regulations of the company.