What are the job responsibilities of the Western Food Supervisor?

What are the main responsibilities and work of a restaurant supervisor; Let's take a look at the introduction of lead defeat:

Responsibilities of the Western Restaurant Supervisor:

1. For some low-value consumables and porcelain, we should always pay attention to this part of the cost and try to minimize this part of the cost.

2. For various problems in the whole operation process, it is necessary to deal with them in a timely manner, especially to deal with the opinions and suggestions between customers, and take the initiative to communicate with customers to solve them.

3. For the health cost and food quality in the food process, it is necessary to strive to improve the utilization rate and maximize profits.

4. According to the business situation of the whole restaurant, reasonably assign tasks to the company's employees, and reasonably allocate the entire operation work, including cost recipe customization, job training, budget, inventory management and other overall work.

5. Be responsible for the food safety and service quality of the restaurant, understand the usual number of diners, and do a good job in the hotel's hygiene and tableware management.

6. A good restaurant must have a good team, especially the cultivation of excellent employees, including the transformation and promotion of employees.

7. Comprehensively manage the store and do a good job of coordination, and properly handle the relationship between superiors and subordinates.

The restaurant supervisor needs to assist the project manager to continuously improve the work standards and service procedures, and supervise the implementation; Regularly inspect, count, and keep the equipment, tableware, linen and other items in the restaurant, and be responsible for signing reports on equipment maintenance and item collection, etc.

The specific job responsibilities of the supervisor of the restaurant and Li Department

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

2. Hold a regular meeting before the class to be responsible for the assignment of the work tasks of the waiter of the team, and check the service of the team to customers.

3. Responsible for feeding back the information of the guests on food and service to the manager and the head chef.

4. Pay attention to important guests, be responsible for dealing with problems and guest complaints in the restaurant, and report to the restaurant manager in a timely manner.

5. Regularly inspect, count and keep the equipment, tableware, linen and other items in the restaurant, and be responsible for signing the report form for equipment maintenance and article collection.

6. Supervise and urge employees to do a good job in restaurant safety and cleanliness, and check the integrity of the dining table, cleanliness and hygiene, restaurant supplies and facilities and equipment before the meal.

7. Assist the manager to do a good job in the training of waiters and the assessment of employees.

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

9. Adhere to the service tenet of completely satisfying guests, strengthen on-site service management, inspect and supervise the on-the-job business training of restaurant staff.