The first thing to pay attention to is your management ability, and some just need your contacts. Be familiar with the service process and operation specifications of dining table, private room and banquet, assist the waiter to finish the work at any time during the meal and correct and guide the problems found in time. Distribute employees' work reasonably, set areas, people, posts and responsibilities, work hard, care about employees' ideological and living conditions, and set an example.

In dealing with the relationship with employees, you must punish or even severely punish employees' mistakes, so that other employees and your superiors can understand your requirements for work execution. Your employees know that this is wrong and dare not make the same problem.

Usually treat employees as brothers, care more and communicate more, find hobbies and do more activities with them.

Responsibilities of the restaurant supervisor:

Seriously implement the plan of the superior, ensure the normal operation of the restaurant, and actively complete the tasks at all stages.

Do a good job in employee training, grasp the ideological trends of employees, enforce discipline fairly and strictly, and maintain fairness and consistency.

Enthusiastic hospitality, guests first, to ensure quality service, strengthen on-site supervision, adhere to the front-line command, timely find and correct problems in service.

Control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.

Check and maintain the maintenance of restaurant equipment and implement fire safety tasks.

Responsible for the personnel arrangement and performance appraisal of the restaurant, implement rewards and punishments according to the reward and punishment system, and improve the enthusiasm of employees.

Do a good job in monthly and daily business reports and work summaries, keep abreast of the situation of the restaurant, and report any problems to the superior leaders in time.

Extended data:

A good grass-roots manager must first master the theoretical knowledge and operational skills of his team or department. The most taboo in management is not how strict the rules and regulations are, but whether the process of implementing the rules and regulations is fair and just. At work, we should have the attitude of "one big belly can accommodate all rivers" and be able to listen to different voices, whether they hold the same opinion or cooperate with each other. Have their own thinking and judgment ability, don't follow others' advice, be brave and responsible at work, and have a high sense of responsibility for superiors, subordinates, guests and even the whole society. He is good at observing words and deeds, and can analyze the psychology and thoughts of guests from their clothes, words and deeds, so as to better serve them.