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Anonymous users2024-01-24(1) Responsible for the manager of the restaurant department, play the role of assistant, and complete the tasks assigned by the superior on time, quality and quantity.
2) Responsible for the grooming and attendance discipline of restaurant staff.
3) Responsible for the cleaning and sanitation of the area and the cleaning of tableware, and reasonably formulate a periodic sanitation plan.
4) Responsible for the daily pre-dinner meeting on this floor, and reasonably transfer personnel and assign work according to the business situation, so as to make the best use of people and make the best use of their talents.
5) Strengthen the supervision in the business, adhere to the front-line command, timely find and correct the problems in the service process, continuously improve the quality of service, and properly handle guest disputes.
6) Warmly receive new and old customers, have a modest attitude, meet all reasonable requirements of guests in a timely manner, and pay attention to collecting customer files and opinions and report to the department manager in a timely manner.
7) Responsible for the forecasting and control of regional turnover, operating expenses and labor, regular inventory, reasonable control of losses, and strengthening property management.
8) According to the schedule, follow up the banners, water signs, flowers, sound and other materials to do a good job of banquets and VIP reception.
9) Responsible for the horizontal contact between the restaurant and the engineering department, warehouse protection and kitchen department, and complete the coordination of repair, purchase and delivery.
10) Responsible for the formulation and implementation of the business training plan for the staff on this floor, continuously improve the professional quality of the staff, and authorize the foreman to implement the service skills training program according to the plan.
11) Do a good job of work plan, work summary and work report, and report to the department manager regularly.
The stove is needed because they can't find the appropriate cook. >>>More
It is necessary to understand what strengths employees have and what kind of work they love. In this way, it is reasonable to know which work they are doing, so as to improve the efficiency and quality of work. >>>More
Every day in front of a bunch of foodies, and I can't participate in it, the boss I am really miserable, begging for a raise.
Buy a counter similar to a restaurant lead in purchase mode, then order the counter, and there will be options.
It's useless to cramm temporarily, self-strengthening is the point.