Workflow of Hotel Catering Supervisor

▲ The responsibilities of the restaurant supervisor 1. Responsible for the daily management of the restaurant, keep close contact with the kitchen, ensure the service quality of the restaurant, and be directly responsible to the restaurant manager. 2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to employees. 3. Check the work. (1) Inspection Work Check the arrangement and good condition of equipment, furniture and tableware daily. (2) check the service supplies and cleanliness, and check the inventory materials; (3) Check employees' gfd. 4. Preside over the daily pre-meal meeting and arrange the service for the day. 5. Learn about the food on the day from the kitchen and arrange the dishes that are mainly sold. 6. Sign for food and materials. 7, properly handle the guest's complaints and questions. 8. Do a good job in employee attendance and assessment. 9. Do a good job in restaurant property management. 10, responsible for staff training.

▲ The duty of the restaurant floor monitor is 1. Be responsible for checking the arrangement and sanitation of necessary items such as tables, chairs and tableware in the working area of this group, and report directly to the restaurant supervisor. 2. Prepare before cooking with the waiter. 3. Provide technical guidance to this group of waiters. 4. Check gfd of each waiter in this group before taking up his post. 5, responsible for providing quality services for VIP. ▲ Duties of restaurant foreman 1. Assist the kitchen to prepare pre-meal sauce. 2, coordinate the work of the floor and kitchen, timely delivery of relevant information. 3. Rational allocation of manpower. 4. Check gfd, the employee of this group. 5. Make all work records related to this class. ▲ Responsibilities of the banquet director 1. Be responsible for leading the banquet staff and earnestly completing all banquet reception tasks. 2, care about the work, study and life of employees, and master the ideological trends of employees. 3. Handle guest complaints in time, and pay special attention to the service attitude and quality of the banquet department. 4, pay special attention to the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils. 5. Be responsible for the business training of waiters. 6. Pay special attention to food hygiene and strictly manage food hygiene, tableware hygiene, food hygiene, operational hygiene and personal hygiene. 7, do a good job of coordination with other departments. 8. Be familiar with the restaurant layout, table design, dishes, rivers and service specifications of various banquets. 9, reasonable arrangement of manpower and tableware, ensure the banquet on time. 10, skillfully prepare banquet menu.