1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report back to him.

2. Have the authority stipulated by the foreman, be responsible for the on-site management and supervision of the employees in their respective areas, and lead the employees to do a good job in the cleanliness and reception services in this area according to the restaurant service standards and quality requirements.

3. Quality of work such as on-site inspection, supervision etiquette, appearance, attendance and discipline, hygiene, and preparation for meals. Make records and make rewards and punishments decisions and report them to the supervisor.

4. Be familiar with the service procedures and operation specifications of tables, private rooms and banquets, assist the waiters to finish their work at any time during meals and correct and guide the problems found in time.

5. Be familiar with the details of hotel services and restaurant products, lead the staff in this area to do a good job in promoting hotel products such as drinks and dishes, and assist in solving difficult problems.

6. Be responsible for the collection, distribution, loss and reimbursement of materials and supplies in the relevant area, and regularly check and count all kinds of equipment, property and articles in this area to ensure that they are in good condition.

7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate employees' work, set areas, personnel, posts and responsibilities, be hardworking, care about employees' ideological and living conditions, and take the lead to set a good example.

8. Implement the pre-shift meeting system:

(1) Communicate the work instructions and quality requirements of superiors, summarize the deficiencies and violations in service work, praise the advanced, correct the deficiencies, and report the rewards and punishment decisions.

(2) check gfd's attendance discipline.

(3) Booking notification, dish training and work arrangement.

(4) upload and release, and coordinate the cooperation and unity between the team and employees of the department.

9. Accept and assist the supervisor's training work, and lead employees to continuously improve the comprehensive quality of business skills.

11, linen laundry should be in place in time, and the number of receiving, releasing and keeping should be consistent. Complete other tasks assigned by superiors.