What are the responsibilities of a restaurant supervisor

Standard: Assist the restaurant manager in the day-to-day operations to ensure maximum customer satisfaction and obtain the restaurant's revenue program:

Coordinating the work of restaurant waiters can be carried out in an effective, orderly and textured manner.

Learn about the operation of a restaurant.

Ensure that food and beverages are served to guests in a high-quality, beautiful appearance Know and supervise the opening and closing procedures and key points of the sales system.

Ensure that the dining table, buffet table, chairs, flooring and public facilities are clean and functional, and that the equipment is in normal operation Assign staff positions and inform the show of the special requirements of important guests and regulars Pay attention to the serving and pouring service of employees.

Master the linen replacement procedure and ensure that the linen received is in good condition Ensure that the equipment and items stored in the back office are neat and orderly.

Handle guest complaints and queries in accordance with hotel standards and show understanding Actively collect guest feedback to find ways to improve guest satisfaction Regular pre-service meetings with staff, including:

1. Important guests in the store.

2. Team activities.

3. Promotional Activities.

4. Guest feedback.

5. Product knowledge.

Maximize sales through suggestive promotions.

Make a plan for personal development and a review of previous work.

With the approval of the restaurant manager, assist in on-the-job training for new employees to ensure that they can master the necessary work skills to work smoothly and effectively.

Attend required meetings.

Implement opportunities for team building.

Ensure that all staff are dressed in accordance with the required standards.

Preparation of work plans and annual leave plans according to performance budgets and industry regulations Assist managers in the selection of new hires to the department.

Ensure that the work area complies with health and safety regulations.

Comply with the hotel's standard procedures to actively improve the working environment and treat guests and employees to the same standards.

1. Responsible for the daily management of the restaurant, and maintain close contact with the kitchen to ensure the service quality of the restaurant, and be directly responsible to the restaurant manager.

2. Attend the weekly business meeting, report the work of the restaurant, and convey the spirit of the meeting to the staff.

3. Inspect the work.

4. Preside over the daily pre-dinner meeting and arrange the service work of the day.

5. Understand the situation of the day's dishes from the kitchen, and arrange the key dishes to be promoted.

6. Sign for food and materials.

7. Properly handle guest complaints and inquiries.

8. Do a good job in employee attendance and evaluation.

9. Do a good job in the property management of the restaurant.

10. Responsible for the training of employees.

2. Assist the manager of the catering department to prepare various service specifications and working procedures of the catering department, participate in the formulation of the work plan and operating budget of each restaurant, and supervise and inspect the staff to implement it conscientiously;

3. Assist in formulating and supervising the implementation of various training plans of the catering department, regularly evaluate the performance of subordinates, and put forward suggestions for rewards and punishments.

4. Assist the restaurant manager and the director of the catering department to complete the work.

The job responsibilities of a restaurant supervisor are mainly as follows:

1. Responsible for the service management of the restaurant, standardize the standards of waiters, and provide guests with high standards of quality service;

2. Arrange staff shifts, approve attendance sheets, and deploy employees according to customer conditions;

3. Responsible for the implementation of the banquet notice and the requirements of the order one by one, and implement it smoothly and effectively;

4. Check the arrangement and completion of equipment, furniture and tableware every day; inspection of service supplies and cleanliness; Inspect employee accommodation, appearance, politeness, discipline;

5. Assist in presiding over the daily pre-dinner meeting and arrange the service work of the day. Learn about the day's dishes from the kitchen and set up key dishes to sell. Morale boosting;

6. Brief the staff with special precautions and special dishes, and analyze guest complaints and praises;

7. Assist the greeter to greet and send off guests and receive important guests. Properly handle guest complaints and do a good job in customer relations;

8. Responsible for customer account control;

9. Supervise and remind employees to abide by the rules and regulations of the hotel;

10. Assist the restaurant manager in the training of his subordinates;

11. Supervise each inventory and custody of items, and assist in the management of items;

12. Fill in the daily work log to reflect the restaurant's business situation, service situation, guest complaints or suggestions, etc.

Qualifications: 1. Understand restaurant service, food and wine knowledge and management knowledge;

2. Have a high school or technical secondary school degree or above, over 22 years old;

3. Served as a management cadre or intermediate waiter in the department for more than two years.

The responsibility of the food and beverage supervisor is to understand the operation of the restaurant, and be familiar with the arrangement and use of equipment, furniture and tableware; Timely replenishment and signing of various ingredients and various supplies necessary for the floor; Assist superiors to effectively manage and maintain the materials of the restaurant; Keep the restaurant clean and hygienic, and the facilities and equipment are tidy and tidy to ensure the normal operation of the restaurant; Assist in the training of waiters to the superiors, so that each waiter on duty can master the necessary work skills to provide services smoothly and effectively.

The content comes from the user: Gu Feng Ma Thin.

Food & Beverage Supervisor Job Responsibilities.

Chapter 1: Responsibilities of the floor supervisor of the Chinese restaurant Arrange the daily morning, noon and evening shift personnel, and do a good job of attendance records of foremen and greeting and delivery personnel. Check the appearance and appearance of the waiter before the shift every day.

Understand the number of diners and requirements at that time, reasonably arrange the work of the restaurant service staff, and urge the waiters to do a good job of cleaning and sanitation and preparation for meals and wine utensils. Pay attention to the dynamics and service of the dining staff in the restaurant at any time, conduct instructions on the spot, and carefully check whether the pre-meal preparation and table setting meet the standards when there are VIP guests or cool important meetings, and personally serve on the stage to ensure a high level of service. Strengthen communication with guests, understand guests' opinions on meals, strengthen cooperation with public relations salesmen, understand the emotions of guests' files, properly handle guests' complaints, and report to the manager of the Chinese restaurant in a timely manner.

Regularly inspect the facilities and inventory the tableware, establish a system for the use and storage of tableware, and report to the restaurant manager in a timely manner if there is any consultation problem. Pay attention to the performance of the waiters, correct their mistakes and deviations in the service at any time, and make a good record of the work performance as the basis for selecting the best staff of the month. Responsible for organizing foremen and waiters to participate in various training and competition activities, and continuously improve the service level of themselves and their subordinates.

Actively complete other tasks assigned by the manager Part 2: Restaurant supervisor job responsibilities model 1, conscientiously implement the intention of the manager of the catering department, and actively implement the work tasks and daily operation of each period. 2. Have the spirit of making more contributions to the hotel, continuously improve governance, and strive for excellence in business.

3. Formulate the service standards and working procedures of the restaurant. 4. Conduct regular business training for subordinate staff, continuously improve the professional quality and service skills of the staff, and master the thoughts of the staff.

1. Learn to effectively empower and cultivate your own management team.

When the restaurant manager assigns work tasks to the subordinate managers, if they are not given the corresponding authority, it will be difficult for them to realize the best ideas, and they will have resistance, and their execution will be greatly reduced;

2. Mobilize employees, and implement the work of open source and cost reduction in the restaurant.

For example: procurement and use of office supplies, processing and waste control of employee meals, control of electrical appliances and lighting, use of low-value consumables, use of electricity for equipment, control of processing gas and water, use and control of vehicles, regular maintenance and use of various equipment, maintenance and use of thermal insulation and cooling equipment, procurement and control of raw materials.

3. Promote activities in a timely manner.

While some store managers may not have much decision-making power, they also act as the initiator of the campaign. Mobilize customers' purchase pleasure, so that more customers can get benefits, and deepen the good experience of in-store consumption. The frequency of timely promotional activities should be grasped at about 10 times a year, and it is advisable to spend 15-20 days each time.

4. Handle customer complaints.

Nowadays, customers' awareness of rights protection is getting stronger and stronger, and once the customer's complaint is not handled well, it will be discounted and wiped out, or the customer will complain to the news media or relevant departments, which will bring the adverse impact of fame and fortune to the restaurant. You can refer to: one-step listening, two-step transmission, three-step questioning, and four-step transfer to understand the core of the problem, listen patiently, and deal with it properly.

The job responsibilities of a restaurant supervisor are mainly as follows:

1. Responsible for the daily management of the restaurant, and maintain close contact with the kitchen to ensure the service quality of the restaurant, and be directly responsible to the restaurant manager.

2. Attend the weekly business meeting, report the work of the restaurant, and convey the spirit of the meeting to the staff.

3. Inspect the work.

1) Inspect the work, check the equipment, furniture, tableware and its integrity every day.

2) Inspect service supplies, cleaning and hygiene, and check inventory materials;

3) Check the grooming of employees.

4. Preside over the daily pre-dinner meeting and arrange the service work of the day.

5. Understand the situation of the day's dishes from the kitchen, and arrange the key dishes to be promoted.

6. Sign for food and materials.

7. Properly handle guest complaints and inquiries.

8. Do a good job in employee attendance and evaluation.

9. Do a good job in the property management of the restaurant.

10. Responsible for the training of employees.

The responsibility of the restaurant supervisor is to manage the restaurant, be responsible for receiving guests to consume, be responsible for managing the code of conduct of waiters, solve conflicts with guests, and so on.

Hello, I'm a supervisor for the first time, and I don't know if I can do it well.

Assist the manager to continuously improve, improve work standards and service procedures, and supervise the implementation.

Responsible for restaurant staff, scheduling and personnel attendance, assessment, and deployment during business hours.

Responsible for the management of the restaurant in accordance with Western service procedures and quality requirements, and maintain close coordination with Western kitchens.

Grasp the market information of the guests, good operation data collection and work accumulation, and timely feedback to the changing needs of the Western kitchen and leadership, customer intelligence and understanding.

The state of supply, knowledge of the Western kitchen menu of meals, the organization and layout of the waiters in the restaurant, actively carry out a variety of dishes and drinks for sale.

Responsible for the cost control and management of property, equipment and materials in the restaurant, good material requisition, warehousing and consumption accounts.