The menu shows what kind of food is provided, which is the basis of the food and beverage department.

The menu determines what equipment is needed.

▲ The job content of the restaurant manager

1. Responsible for the work planning of this department.

2. Pre-market work

(1) Check the attendance of the foreman and assign their work.

(2) Ask the banquet department about the guest's order.

(3) Have a good briefing and do a good job of succession with the previous or next shift. Explain the ordering, food supply, reception requirements and precautions of this class.

(4) If there are important banquets, large banquets and cocktail parties. Tea parties should be arranged in advance, and the layout of the dining table and the beautification of the hall should be checked; Explain the characteristics of dishes, the method of dividing dishes, the order of changing dishes and other matters needing attention to the front desk and background staff; Check whether the tableware is ready and whether it is fully prepared.

(5) Check whether the layout of each restaurant is unified, neat and beautiful.

(6) Check the reception task of ordering food in each restaurant, assign the work of the foreman and service personnel, and ensure the service quality of the restaurant.

(7) Before the market opens, command the staff and foreman to stand at the top floor to prepare for the guests.

3. Work after market opening

(1) When opening the market, pay attention to greet the guests politely, show the guests to their seats with the usher, pull up the chair, ask the guests to sit down and take care of them.

(2) Banquet reception: used for important banquets, large banquets, cocktail parties, tea parties, etc. To understand and pay attention to the speech of the host and guest, pay attention to the time of stopping and taking food, pay attention to the actions of the waiter, direct the main course and change the side dishes. More banquets depend on the main stage, so as to achieve unified action and unified action.

(3) Reception of light meals: guests with various identities are interested in food. Service requirements are high, but they are easily overlooked. The manager must observe carefully at the scene and supervise the waiter to meet the requirements of the guests as much as possible.

(4) The manager is responsible for coordinating with the production department about the increase or decrease of dishes and points, the speed of food delivery, the quality of dishes and points and other related matters.

(5) Enthusiastically answer questions raised by guests and employees.

(6) Persuade the contradictions and disputes between guests to avoid affecting other guests' meals, but don't introduce people; Be quick about the contradiction between employees and guests.