Who works in the hotel's catering department and what do they usually do?

1. Supervise the waiter's specific operation to ensure that the service meets the hotel star standard.

2. Check item by item according to the foreman's checklist, and report to the supervisor in time when problems are found.

3. Lead the waiter of this class to make preparations before meals, focusing on checking whether the supplies and articles are complete, clean and undamaged.

4. Check whether the tables and chairs are standardized, and whether the menus and wine utensils are hygienic.

5. Pay attention to the guests after dinner. Meet all kinds of dining needs of guests at any time. Important guests and waiters should serve food in person when they are short of hands.

6. Supervise the waiter to recommend special dishes and drinks to the guests, and take the initiative to introduce the menu.