The floor manager should refer to the restaurant manager of catering. I can give you some suggestions:

1, personnel training and other learning

2, the establishment and management of customer files

3. Establishment and improvement of relevant systems.

4. Spare-time life and nursing of employees

5. Handling and implementation of leadership suggestions

6, the construction of innovative dishes

7, small warehouse management

8. Floor cost control

9. Marketing and promotion of hotels

10, own learning and improvement