▲ Responsibilities of restaurant supervisor 1. Be responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant, and be directly responsible to the restaurant manager. 2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to employees. 3. Check the work. (1) Check the daily arrangement and good condition of equipment, furniture and tableware. (2) check the service supplies and cleanliness, and check the inventory materials; (3) Check employee gfd. 4. Preside over the daily pre-dinner meeting and arrange the service for the day. 5, from the kitchen to understand the situation of the day's food, layout focus on selling dishes. 6. Sign for food and materials. 7, properly handle the guest complaints and questions. 8. Do a good job in employee attendance and evaluation. 9. Do a good job in restaurant property management. 11, responsible for the training of employees.

▲ Duties of the floor monitor of the restaurant 1. Responsible for checking the arrangement and sanitation of tables, chairs, tableware and other necessities in the working area of this group, and directly responsible to the restaurant supervisor 2. Make preparations before meals with the waiters. 3, to provide technical guidance to this group of waiters. 4, check the appearance of each waiter in this group before mount guard. 5, responsible for providing quality services for VIP. ▲ Responsibilities of the squad leader of the restaurant. 1. Assist the kitchen to prepare the sauce before the meal. 2, coordinate the work of the floor and kitchen, timely transfer relevant information. 3. Reasonably allocate manpower. 4. Check gfd, the employee of this group. 5. Make all work records related to this class. ▲ Responsibilities of Banquet Supervisor 1. Responsible for leading the staff of Banquet Department and earnestly completing all banquet reception tasks. 2, care about the work, study and life of employees, and master the ideological trends of employees. 3. Handle guest complaints in time, and pay special attention to the service attitude and quality of the banquet department. 4, pay special attention to the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils. 5. Be responsible for the business training of waiters. 6. Pay special attention to food hygiene, and strictly manage food hygiene, tableware hygiene, food hygiene, operational hygiene and personal hygiene. 7, do a good job in coordination with other departments. 8. Be familiar with the restaurant layout, countertop design, dishes, rivers and service specifications of various banquets. 9, reasonable arrangement of manpower and tableware, ensure the banquet on time. 11, skillfully prepare the banquet menu.