What is the responsibility of the restaurant lobby manager?

Responsibilities of the lobby manager:

1. Supervise the daily operation of the restaurant, make the employee attendance sheet, and check whether the employee attendance, personal hygiene and gfd meet the requirements, and whether the uniforms and shoes are neat.

2. Be responsible for making restaurant marketing plans, standardizing and implementing service procedures.

3. Attend the general manager's regular meeting and various meetings held by the general manager, and listen to the tasks assigned by the organization.

4. Pay attention to the training of employees, organize regular study of service skills and skills, train employees on hotel awareness and promotion awareness, conduct regular assessment and make training records.

5. Treat guests warmly, be modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site management, stick to the front line during business hours, and find and correct problems in service in time.

6. Check the service quality of the restaurant to ensure the service quality provided by the restaurant.

7. Strengthen the management of restaurant property, master and control the use of items, reduce expenses and loss of items, and put an end to waste.

8. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and arrange cleaning work regularly.

9. Maintain good cooperative relations with departments at all levels, communicate with logistics director for a long time, and develop special dishes according to seasonal differences and guest tastes.

10, do a good job in guest relations, actively communicate with guests, accept guest opinions with an open mind, handle guest complaints, take practical solutions immediately when necessary and report to the general manager.

1 1. Record the business situation of the day, check the work on duty every day, and summarize the weekly and monthly work.

12, be familiar with the location of restaurant facilities and equipment (water and electricity main valve), pay attention to the safety awareness of employees, and ensure safety without accidents.

13. Preside over the pre-meal meeting, convey the instructions from the superior, make a final inspection of the pre-meal preparation and summarize after the meal.