Complete all your obligations to provide friendly, fast, reliable and professional services so as to create a good environment for customers' satisfaction.

Make sure to provide fast, diligent and professional services and corresponding sales promotion to all customers, take advantage of any possible opportunity to increase the profit of the restaurant, and personally ask each/table guest whether the food and service they enjoy satisfy them. Eliminate any negative comments personally and discuss them in detail with the senior floor manager.

monitor the current sales methods established according to the budget on a daily basis, and predict and adjust the deficiencies in additional sales.

according to the minimum allocation of personnel, reduce the cost of excess

organize and manage your operation. Empower your subordinates appropriately.

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you must be very familiar with the menu, daily specials, preparation methods and raw materials used in each dish. And check with the chef every day the dishes that need to be promoted every day, which dishes are not on the menu, and know all the dishes that are not on the menu but can be prepared in the kitchen. Similarly, you must know which dishes on the menu can't be served or have been sold out, and make necessary adjustments and changes. The dishes that are sold out and can't be served must be clearly written on the service bulletin board in the kitchen/service area.

You must know the wine list carefully and be very familiar with the vintage and characteristics of each red wine. You need to check with the manager of the wine department about the drinks/beverages that need special promotion, expired and sold-out red wine.

if you are asked by the senior floor manager to carry out the pre-shift meeting, all relevant information should be conveyed to the employees.

Your position requires you to pay special attention to your and your subordinates' gfd at all times to ensure that you remain proud and confident when wearing uniforms. You must make sure that they keep the same mental state as you in uniform.

establish a very friendly and good relationship with other departments and organizations of the hotel and carry out good cooperation

You must be familiar with all the standards/procedures formulated and the job requirements of you and your subordinates, so that you can give a clear and accurate evaluation of the performance of your subordinates. You must learn the hotel staff handbook by heart and ask your subordinates to carry it out to keep your work passion.

You must be quite familiar with security standards and procedures

You need to meet with the senior floor manager every day to update any unexpected events that occur every day, but you don't need to record them in the duty diary, just looking for ways to prevent such incidents from happening again. It is suggested to organize subordinates to participate in additional and special training, and the content of this special course is suggested to be "How to solve problems".

you must check the duty diary of the restaurant every day and sign pertinent opinions, especially about the behavior that violates the standards. And you should also note that there are special guests and their special requirements.

clearly, concisely and objectively put forward opinions or suggestions for improving the restaurant in your charge to the senior floor manager, and ensure that the improvement plan is effectively implemented

You must arrange a weekly meeting with each foreman for not less than 11 minutes to discuss matters such as employees and his or her personal problems, so that the whole business process can have a good feeling. Such a meeting should be held in secret.

you will be asked by the senior floor manager to attend the weekly meeting of Chinese food department.

Any special requirements of you or your subordinates must be approved by the senior floor manager.

If you request to change your working hours, rest time and annual leave time for any reason, such requirements should be reported to the senior floor manager and get his approval/approval.

If you are in poor health or have other reasons that prevent you from coming to work, you must inform the senior floor manager or his authorized representative as soon as possible, and be responsible for the overall floor service work. Arrange, inspect, supervise, coordinate and evaluate the work of subordinates in a planned way. Ensure the completion of various business indicators of the hotel. All work is standardized, procedural, standardized and institutionalized.

2. According to the specific conditions of this floor, review the post establishment, job responsibilities and related systems, work standards and assessment methods.

3. preside over the regular work meeting of this floor, listen to the report, supervise the work construction, improve the work quality and efficiency, adjust and coordinate the work of various departments in time, and find and solve the problems existing in the work in time.

4, according to the market situation and seasonal changes, understand the guest's needs and feed back the information to the chef (Panyu chef) in time, and cooperate with the kitchen to draw up the dish recovery plan. Control the standard specifications and requirements of goods to meet the market supply.

5. Be responsible for demanding and supervising the implementation of various rules and regulations in each post, being responsible for the sanitation of the floor area, leading the restaurant environment and sanitation, and being responsible for the fire safety and quality management of the department.

6. Pay attention to on-site management, arrange large-scale group banquets and receive VIP guests, and properly handle guest complaints.

7. Be responsible for urging all departments to keep the equipment clean and in good condition and use it correctly, control the cost of tableware consumables, formulate compensation system for tableware management, and save the cost.

8. Be responsible for the assessment, appointment, promotion, reward and punishment of waiters (Panyu waiters) in this department, review the assessment, appointment, promotion, reward and punishment of employees, and decide on the internal transfer, recruitment and dismissal of employees on this floor.

9. Establish a good relationship with the public, strengthen communication, collect opinions from guests and other departments extensively, sum up experience, correct mistakes and constantly improve the work.

11, review the daily business report, master the guest reservation, resource preparation and kitchen preparation work of the day, understand the important guest situation of the day, as well as the relevant situation and special requirements of the guests, and carefully organize and arrange all the current preparations.

11. Be responsible for the professional energy-saving training and daily quality management of employees in this department, so as to improve the comprehensive quality.

12, do a good job in ideological and political work, pay special attention to the construction of spiritual civilization on this floor, publicize corporate culture, care about employees' lives, enhance corporate cohesion, clearly reward and punish, stimulate employees' enthusiasm for work and carry out their work better.

13. coordinate the relationship between this department and other departments, and do other work assigned by the general manager and deputy general manager.