I, job duties \x0d\ to assist the manager of the front office department to hold a daily staff meeting. \x0d\ on the hall / private room area health organization organization and supervision \x0d\ on the personnel of the region to coordinate with \x0d\ on the region of the service complementary \x0d\ on the region of the preparation of food and items placed and service management and guidance, and inspection \x0d\ with other areas or groups to communicate and coordinate \x0d\ with the food delivery department and the kitchen to communicate and Coordinate\\\x0d\ to inspect the preparation cabinets, facilities and equipment as well as personnel grooming and service procedures\x0d\ to maintain customers and resolve customer complaints\x0d\ to deal with subordinate complaints and complete them within two days\x0d\ to complete the subordinate's fault sheet and reward sheet, and to deal with them according to the procedures within the authority. \x0d\\ Completion of other tasks assigned by the manager of the front office department \x0d\ Second, the work process \x0d\ 1, day shift staff 9:55 am to understand the day shift order, 10:00 work, 10:00-10:10 roll call, participate in the pre-shift meeting, the distribution of work areas \x0d\ 10:10-11:30, arrange to coordinate the staff to carry out the pre-dinner preparation work, do a good job of regional health x0d\11:30-11:40 Pre-meal inspection, check whether the staff is sufficient, whether the staff appearance is qualified in place, whether the service equipment with all, whether the spirit is full, whether the table setting situation is standardized and standardized, whether the tableware of the food preparation cabinet is neat and tidy, whether the number is sufficient, whether the tableware and tabletop as well as the ground is clean and tidy, whether the facilities and equipment can be properly operated and used\ \x0d\ 11:40 station to welcome the guests, pay attention to the movement of personnel at any time, make timely adjustments to the personnel and their own complementary position, so as not to be absent, to assist and guide the waiter to carry out the work of service, and to check the service situation and timely adjustments. \x0d\ 14:00-14:10 handover from work \x0d\ 14:10-16:30 duty foreman to arrange for staff to pick up the table to continue service and organize the after-dinner work, the after-dinner service work and cleaning and finishing work to check. \x0d\16:30 roll call, participate in the pre-shift meeting, the distribution of work areas \x0d\16:40-17:20, arrange to coordinate the staff to carry out pre-dinner preparations, do a good job of regional hygiene, set up the table, food preparation cabinets to prepare the meal \x0d\17:20-17:30 pre-dinner inspection, check whether the staff is sufficient, whether the staff grooming is qualified to the point, whether the service utensils are brought with all the spirit of state of mind is Full, set the table situation is standardized and standardized, meal preparation cabinet tableware is neat, whether the number is sufficient, tableware and desktop and the ground is clean and tidy, facilities and equipment can be normal operation and use. \x0d\17:35 station welcome, station welcome, pay attention to personnel movements at any time, make timely adjustments to the personnel and their own complementary position, so as not to be absent, to assist and guide the waiter to carry out the work of the service, and the service situation to check and timely adjustments. \x0d\21:00-21:25 dinner, after dinner, the foreman on duty to arrange for employees to pick up the table to continue service and organize the after-dinner work, the after-dinner service work and cleaning to close the work of the inspection, after all the meal is closed to arrange for employees to carry out the night shift work, to wait for all the day after the cleaning work and the preparations for the next day to be done for the night shift checking, checking after the end of the day's work.