Workflow of restaurant front desk supervisor

1. Under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work. 2. Arrange, lead, supervise and inspect employees to make all preparations before business, report the situation of the department to the manager in a timely and truthful manner, and report the performance of each employee to the department manager/director. 3. Strengthen the awareness of on-site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality. 4. Strengthen public relations awareness, make friends, establish a good image of the department, and have certain customers. 5. Be familiar with the business, carry forward the hard-working and conscientious spirit in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department. 6. Check the work clothes and personal instruments of the personnel on duty. 7. Do a good job of attendance and rest for each employee, strictly control the work, and not be selfish. 8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleaning. 9. Pay close attention to the dining personnel's dynamics and service at any time, 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 take the stage to serve in person to ensure the high level of service. 10. Strengthen communication with guests, understand their opinions on food, understand their emotions, properly handle their complaints and report to the department manager/director in time. 1 1. Check the electrical switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving. 12. Check the facilities and check the tableware regularly, formulate the use and storage system, and report the problems to the department manager/director in time. 13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils. 14. Hold pre-shift and post-shift meetings to implement the daily work plan.