As a restaurant manager, your job is destined to be inspection and management, so what are the inspection contents of restaurant management? I have arranged some for you below, hoping to help you!

Yingbin department

Inspection contents of market opening work

Are the signboard lights and related light boxes turned on?

Whether the relevant water signs at the door are placed according to the regulations.

Whether the relevant menus are ready, and always check whether the menus are in good condition.

Check whether the newspapers on the newspaper rack are updated and placed correctly.

Is the ground clean at the door?

Whether the floor mat is kept clean and straight.

Check whether the employee's gfd is good.

Contents of enterprise work inspection

Whether to keep smiling and keep light makeup.

Do you have any company-related recipes?

Whether to take the initiative to welcome guests entering the predetermined area.

Do you bow slightly when greeting and making eye contact?

Do you spare no effort to help your guests?

When picking up guests, do you walk about 1.5 meters ahead of the right side of the guests?

After bringing it in place, do you help the guests and waiters sit down and let them get the menu right away?

Whether to ask the guests whether they have gone through the relevant boarding procedures as required.

Did you turn around too fast and didn't do it to avoid accidents?

Whether you are not casual when sending guests.

Did you see the guests off politely?

Whether to pay attention to the attendance rate of guests in various regions in time during the whole business process and arrange guests flexibly.

Inspection content of finishing work

Has this area been thoroughly cleaned?

Did you get the floor mat clean to the lobby?

Did you hand over the relevant menu to the bar?

Is the door set safely as required?

Is the relevant power supply turned off correctly?

Sichuan dish cloth

Inspection contents of market opening work

Whether the floor and wall of the vegetable distribution department are clean and free of stains.

Is the dining car kept clean and put in the designated place?

It's tableware (trays, rags, etc. ) Keep it clean and intact?

Is the single shot ready?

It is related appliances (alcohol stove, spoon, etc.). ) Are you ready in the food delivery department?

Are all the utensils in the fast food restaurant ready?

Is the sales list submitted to the foreman in time?

Are there enough side dishes and seasonings?

Check whether the employee's gfd is good.

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