1. Implement comprehensive management of the restaurant, ensure to provide high-quality catering service for guests, and achieve the monthly business target.

2. actively implement the tasks and business indicators assigned by the food and beverage department.

3. Supervise, manage and implement the training for waiters, so as to ensure that restaurant waiters have good professional knowledge, service skills and good working attitude.

4. strengthen on-site supervision during business hours, adhere to the front-line command, and find and correct problems in service in time.

5. communicate with guests, properly handle guest complaints, ask for their opinions and suggestions, and continuously improve service quality.

6. Cooperate with the kitchen to complete the weekly or daily "chef's recommendation" project.

7. strengthen the property management of restaurants, control the use of goods, and draw up an update plan according to business needs.

8. Pay special attention to the sanitation of dining room environment, tableware and utensils, and be responsible for the maintenance of dining room equipment and facilities.

9. Arrange the shifts of waiters reasonably.

11. preside over the working meeting and pre-meal training meeting of the restaurant, convey the instructions of the superior and arrange the work.