Supervise the team's waiters to complete various catering services with high quality and efficiency.

1. Check the gfd and attendance of employees in this shift, assign work tasks, carry out reasonable division of labor, and supervise the work of waiters.

2. Before the meal, lead and guide the waiter to complete all the preparations before the meal.

(1) Set the table and check whether the table is standard, that is, clean, beautiful and standard, and the overall atmosphere of the private room is good.

(2) Supervise and complete the cleaning of the dining room, and ensure that the silverware, porcelain and glassware are clean and intact, and the utensils such as tables, chairs and turntables are clean and intact.

(3) supplement the tableware and utensils at the service desk.

(4) Set the banquet table according to the reservation requirements.

3. Understand the chef's recommendation and the supply of the kitchen that day, and work closely with the food preparation department and the kitchen.

4. Pay attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' inquiries.

5. Ensure that the waiter serves the guests according to the service procedures and standards, and supervise the staff to provide high-quality and efficient services for the guests.

6. Be strict with yourself, set an example, and take the lead in serving guests when the business is busy.

7. Control the usage of the guests in this service area, solve the problems raised by the guests in time, properly handle the complaints of the guests and put them on record. If you exceed your authority and ability, you need to report to your superiors in time.

8. Know the guest's name and special requirements, establish a good relationship with the guests, and strive for repeat customers.

9. After the business hours of the restaurant, do a good job of sorting out, comprehensively check whether the table of the restaurant is standardized, whether the hygiene is up to standard, whether there are potential safety hazards, and fill in the log book carefully.

10. Responsible for dining in the restaurant, replenishing supplies and filling out the material requisition.

1 1. Strictly implement the health responsibility system and safety responsibility system, and put an end to all accidents.

12. Strengthen communication with subordinate employees to understand their ideological trends.

13. lead employees to do a good job in training, evaluate employees' performance, and propose rewards and punishments to the supervisor.

14. study hard the knowledge of catering service and management, and constantly improve personal professional level and working ability.

15. Complete other tasks assigned by the manager.

You can refer to it ~