* summarize and count the morning and evening shift personnel every day, and be the foreman to meet the attendance.
Check the waiter's gfd before going to work every day.
Every day before the shift, check the appearance of the waiter and correct the etiquette and discipline.
● Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to clean and prepare meals and wine utensils.
* Understand the number and requirements of diners at that time, possibly arrange the work of restaurant service personnel, and supervise the service personnel to complete the cleaning and hygiene and the preparation of meals and drinking utensils.
● Always pay attention to the dining staff dynamics and service situation in the restaurant, and conduct on-site command. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and go to the stage to serve in person to ensure the high standard of service.
* Be alert to the dining staff's movement and service situation in the restaurant, and conduct command at the scene. In case of important guests or important meetings, carefully check whether the pre-meal, preparation work and table setting meet the standards, and attend the service in person to ensure the high standard of service.
● Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guest files, properly handle guest complaints and report to the Chinese restaurant manager in time.
* Strengthen communication with guests, understand their opinions on dining, strengthen cooperation with public relations sales staff, understand their emotions, properly handle their complaints and report them to the restaurant manager in time.
● Regularly check the facilities and count the tableware, formulate the use and storage system, and report to the restaurant manager in time if there are any problems.
* Check the facilities and tableware in stock regularly, formulate the use and storage system, and report to the restaurant manager in time if there is any problem.
Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting the best employee of the month.
* Pay attention to the performance of service personnel, correct their mistakes and deviations in service at any time, and keep records of work performance as the basis for evaluating the best employees every month.
● Organize foreman and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.
* Be responsible for organizing the foreman and waiters to participate in various trainings and activities, and constantly improve the service level of themselves and their subordinates.
● Actively complete other tasks assigned by the manager. "
* Actively complete other tasks assigned by the manager. "