The job responsibilities of the restaurant supervisor are mainly in the following areas:
1, responsible for the service management of the restaurant, standardize the standards of waiters, and provide guests with a high standard of quality service;
2, arranging staff shifts, approving the time sheet, and deploying staff according to the guest situation;
3, responsible for the implementation of the banquet notification form and orders according to the requirements of the one-by-one layout, and the Smooth and effective implementation;
4, daily inspection of equipment, furniture, tableware setup and its completion; inspection of service supplies and cleanliness; inspection of staff accommodation, instrumentation, courtesy, discipline;
5, assist in hosting the daily pre-dinner meeting, arranging for the day's service work. From the kitchen to understand the day out of the dish situation, the arrangement of key marketing dishes. Encourage morale;
6, to the staff Jane special notes and special dishes, analyze guest complaints and praise;
7, to assist the welcome staff to welcome guests, reception of important guests. Properly handle guest complaints, good relations with guests;
8, responsible for guest account control;
9, supervise and remind staff to comply with the rules and regulations of the hotel;
10, to assist the restaurant manager of the subordinates of the training work;
11, supervise each inventory and storage of goods to assist in the management of goods;
12, fill out a daily work Log, reflecting the restaurant's business situation, service situation, guest complaints or suggestions.
Conditions:
1, know the restaurant service, food and wine knowledge and management knowledge;
2, with high school or junior college education, 22 years old or older;
3, has served as the department's management cadres or intermediate waiter for more than two years.
Expanded Information:
1. Supervise the activities of employees and subordinates to ensure that they comply with the rules and regulations governing the hotel.
2. Evaluates food prepared by tasting and smelling to ensure satisfaction and consistent flavor.
3. Investigate and resolve complaints about food quality, service, and accommodations.
4.Plan food and beverage delivery times and check the quantity and quality of products delivered.
5.Oversee food preparation methods, portion sizes, side dishes and food presentation to ensure customer acceptance.
6.Oversee budget and payroll records, evaluating financials to ensure expenditures are within budget and approved.
7.Plan employee work hours and task assignments.
8.Ensure compliance with health and penalty regulations related to food service and oversee the maintenance of hosting and cooking equipment.
9, Coordinates culinary staff assignments to ensure economical use of food and timely preparation.
10, Make government required records regarding health and food assistance.
Baidu Encyclopedia - Food and Beverage Manager