1. Assist the manager to continuously improve and perfect the work standards and service procedures, and supervise their implementation. ?

2. Be responsible for the staff deployment, shift arrangement, attendance and assessment of western restaurants, and ensure that all service points have posts, people and services within the specified business hours. ?

3. Be responsible for the management of western restaurants according to their service regulations and quality requirements, and keep close contact and coordinate their work. ?

4. Grasp the market information, understand the changes of customers' situation and needs, collect and accumulate business data, and feed back the data to Western Chef and relevant leaders in time.

5. Understand the supply and menu of western restaurants, and organize the waiters in western restaurants to actively promote various dishes and drinks.

6. Be responsible for the cost control of western restaurants and the management of property, equipment, materials and supplies, and make accounts for the collection, storage and consumption of materials and supplies.

7. Keep the equipment and facilities of the western restaurant clean, intact and effective, and timely guarantee and put forward suggestions for updating and purchasing.

8, responsible for handling the guests' opinions, suggestions and complaints about the service of western restaurants, and seriously improve the work.

9. Understand the customs and taboos of various countries.

10, adhere to the service tenet of completely satisfying guests, strengthen the on-site management of western food service, inspect and supervise the staff of western restaurants in strict accordance with the service regulations, do a good job in pre-meal preparation, inter-meal service and post-meal finishing, and do a good job in job training for employees. cultivate

1 1. Hold a pre-shift meeting, assign tasks and sum up experience.

Article 2:

1, check the dining room table layout, cleanliness, dining room tableware supply and equipment and facilities before meals. ?

2, supervise the work of the waiter during the meal, play a leading role, do a good job in on-site training. ?

3. Coordinate and communicate the work of restaurants, food delivery departments and kitchens. ?

4. Pay equal attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' questions.

5. Observe the dining situation of guests, handle special situations in time, and improve the guest satisfaction rate: handle guest complaints in time and solve them properly.

6, responsible for the canteen tableware supplement. ?

7, the implementation of daily health work plan, keep the restaurant clean and the waiter's personal hygiene. ?

8. After stopping business every day, be responsible for comprehensively inspecting the restaurant and filling out the business report. ?

9. Roll call at 9: 30 every morning on time, make attendance records and don't cheat. Once found out, it will be punished according to the employee handbook. ?

10, arrange the waiter to locate and fix posts, and supervise and inspect the table setting and cleaning of the waiter. Before 10:30, the ground must be clean, free of paper scraps, cigarette butts, oil stains and stagnant water, and tableware should be kept clean, free of stagnant water and fingerprints. The number of tableware, table cards, recipes, ashtrays and vases on each table must be complete, ensuring 65438. ?

165438+

12. Count the quantity of tableware and articles once a week (Sunday), and submit the list and loss report in duplicate to the floor manager before Monday without delay. ?

13. Supervise and check that waiters are not allowed to use our tableware at any time and set an example. ?

14. Before each week, the shift schedule for next week must be arranged, and the shift schedule and shift schedule for next week will be announced at the regular meeting on 16:20 in the evening. ?

15, pay attention to energy-saving work, and turn on the lights on the floor at 10:50 and 16:30 every day. If there are no guests for dinner, turn off the lights on the floor at 13:30 at the latest, and turn on the air conditioner for dinner at 16: 30. Before closing at night, be sure to check the doors and windows of the private room to see if the curtains are good. ?

16, properly arrange personnel deployment, do a good job of opening and closing the market, reasonably arrange overtime for personnel and make records. If the waiter is dissatisfied because the foreman's record is unknown, all responsibilities shall be borne by the foreman.