2. According to the check-in staff's meal fee standard, prepare the restaurant cost, expenses and profit and loss plan. Draw up monthly recipes (once a week), report them to the Logistics Support Department, and implement them after approval.
3. Guide, supervise and evaluate the procurement, acceptance, kitchen processing and restaurant service quality of kitchen food raw materials, and be responsible for evaluating the performance of employees and proposing rewards and punishments to employees.
4. Be responsible for arranging holiday life improvement, making sick leave meals, birthday meals and family reunion dinners.
5. Distribute food to floor attendants according to the number of people dining on the floor.
6. Responsible for the storage, picking and month-end inventory of daily necessities such as restaurants, kitchen facilities, cookers and tableware.
7. Consolidate and develop good relations with residents, and often solicit opinions and suggestions from residents. Continuously improve service and provide quality catering service.
8, complete other work assigned by the leadership.