What are the responsibilities of a restaurant supervisor

Upload and distribute to do a good job in grassroots management, arrange and coordinate waiters to do a good job in service work, and supervise and inspect the service work.

Responsibilities of the supervisor of the western restaurant.

Management Hierarchy].

Direct Supervisor: Manager of Western Restaurant.

Direct subordinates: café, lobby bar, steakhouse foreman.

Job Responsibilities] 1. Assist the manager to continuously improve and improve work standards and service procedures, and supervise the implementation.

2. Responsible for the deployment of staff in the western restaurant, shift arrangement and employee attendance and assessment, to ensure that there are posts, people and services at each service point within the specified business hours.

3. Responsible for the management of the western restaurant in accordance with the western food service procedures and quality requirements, and maintain close contact with the western kitchen and coordinate the work.

4. Master market information, understand the changes in customer conditions and customer needs, do a good job in the collection and accumulation of business data, and timely feedback to the western kitchen and relevant leaders.

5. Understand the supply of Western kitchen and the food menu, organize and arrange the waiters of the western restaurant to actively promote various dishes and drinks.

6. Responsible for the cost control and management of property, equipment and materials and supplies in the western restaurant, and do a good job in the receiving, storage and consumption accounts of materials and supplies.

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

8. Responsible for handling guests' opinions, suggestions and complaints about the service work of the western restaurant, and conscientiously improving the work.

9. Understand the customs and taboos of various countries.

10. Adhere to the service tenet of complete satisfaction of guests, and strengthen the on-site management, inspection and supervision of Western food service.

The staff of the restaurant strictly follow the service regulations, prepare before the meal, serve the meal between meals and end the meal.

Bundle work and do a good job in the job business training of employees.

11. Hold a pre-class meeting, assign tasks, and summarize experience.

Each has its own merits, and the rules are set by people.

It can be roughly understood as: the dishes on the table have color and flavor, the restaurant is environmentally hygienic, the logistics staff is managed, the customers are served well, and the work of the superior is assisted.

Let's describe it in a couplet:

Smile at visitors from all directions.

Greetings to the guests from all over the world.

Side-by-side: The boss makes money.