The duties of the head waiter in the food and beverage department

1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report to him.

2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of employees in their respective regions, and lead employees to do a good job in cleaning and reception services in this region according to the service standards and quality requirements of restaurants.

3, on-site inspection, supervision of etiquette, appearance, attendance, discipline, health and other work quality and food preparation. Make records, make rewards and punishments decisions and report to the supervisor.

4. Be familiar with the service procedures and operation specifications of dining tables, private rooms and banquets, and assist the waiters to complete the work at any time during the meal and promptly correct and guide the problems found.

5. Be familiar with the details of hotel services and restaurant products, lead local employees to promote hotel products such as drinks and dishes, and help solve difficult problems.

6. Be responsible for the collection, distribution, loss and reimbursement of materials in the region, and regularly check and count all kinds of equipment, property and articles in the region to ensure that they are in good condition.

7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate the work of employees, set areas, personnel, posts and responsibilities, be hard-working and care about the employees' thoughts and living conditions, and set an example by taking the lead.

8. Implementation of briefing system:

(1) convey the work instructions and quality requirements of the superiors, summarize the deficiencies and disciplinary phenomena in service work, praise the advanced, correct the deficiencies, and notify the reward and punishment decision.

(2) Check the attendance discipline of gfd.

(3) Appointment notice, food training and work arrangement.

(4) Upload and issue orders to coordinate the cooperation and unity between the team and the employees of the department.

9. Accept and assist the supervisor's training work, and lead employees to continuously improve the comprehensive quality of business skills.

10, linen washing should be in place in time, and the quantity of sending, receiving and keeping should be consistent. Complete other tasks assigned by superiors.