I m a new restaurant and I m a food and beverage supervisor, how do you get started at the beginning

Take a little more effort to understand the operation process of your company, and learn more about the dishes there... Spend a lot of time to get to know and understand some guests, and the most important thing is to ask your superiors more if you don't understand, don't be afraid

The first thing that needs to be done is:

Get familiar with the people around you.

Familiar with the new environment, this is easy to say, in fact, it is difficult to do, after all, it is just an interview, it is inevitable that it will feel strange, I hope you can use a smile.

Facing each customer, such as the customer to the food.

and catering presented.

Opinions and suggestions, you should listen carefully.

Report to the head chef and grasp the utensils

The cleanliness and sanitation of the utensils, maintain the environmental hygiene of the restaurant, do a good job of the restaurant completely and fire prevention, and a clean and tidy.

Dining environment. It's the most important thing.

Pay attention to the trend of guests at any time, and supervise the staff to take the initiative and be enthusiastic

Polite hospitality and ask for waiters.

Be familiar with the characteristics of the dishes, be good at selling dishes and drinks, ensure the hygiene of the area, make all preparations, arrange the restaurant and tables according to the specifications and standards, and prepare before the meal.

Make sure you use utensils

Glassware and other cleaning、

Hygienic, bright, no notch, tablecloths, napkins clean, crisp,

No breakage, no stains.

According to the service procedures, guests are greeted to sit down, assist guests in ordering, and introduce special features to guests.

Or seasonal dishes, neat and tidy, do not leave the post without authorization, according to the guests of different objects, reasonably arrange their favorite seats, and assist the front desk waiter.

Prepare your meal

After-dinner service. and finishing work after the meal, assisting the front desk waiter, communicating the information of the front and back desk, and assisting the chef to control the quality, such as plating

how hot or cold the dish is, etc.

Execution of efforts.

The intention of the manager of the food and beverage department is actively implemented.

Work tasks for various periods.

and day-to-day operational work. With the spirit of making more contributions, we will continuously improve management and strive for excellence in business.

You are the best!

My boyfriend happens to be a kitchen supervisor as well.

I remember him telling me: you go inside, in the beginning, talk less nonsense and do more things.

Don't put on a show, slowly get familiar with your colleagues, be low-key, be close to the people, and have a good relationship with your subordinates.

Emotional intelligence should be high, after all, you are already at the supervisor level. Not a gangster.

Only those who win the hearts of the people can live in your company for a long time and be happy.

Put all the female employees to sleep first.

Then put the proprietress to sleep.