The hotel catering department is responsible for the workflow.

1. Implement comprehensive management of the restaurant, ensure to provide high-quality catering services for guests, and achieve the monthly business objectives.

2. Actively implement the tasks and business indicators assigned by the Food and Beverage Department.

3. Supervise, manage and implement the training for waiters, and ensure that restaurant waiters have good professional knowledge, service skills and good working attitude.

4. Strengthen on-site supervision during business hours, adhere to front-line command, and find and correct problems in service in time.

5. Communicate with guests, properly handle guest complaints, solicit opinions and suggestions from guests, and continuously improve service quality.

6. Cooperate with the kitchen to complete the weekly or daily "chef recommendation" project.

7. Strengthen the management of restaurant property, control the use of goods, and draw up an update plan according to business needs.

8. Pay special attention to the sanitation of dining room environment, tableware and utensils, and be responsible for the maintenance of dining room equipment and facilities.

9. Reasonably arrange the shifts of waiters.

10. Preside over the working meeting and pre-meal training meeting of the restaurant, convey the instructions of superiors and arrange the work.