Restaurant supervisor
job description
Work place: restaurant
Workplace restaurant
Job description: accept food and beverage orders; Retrieve and provide alcoholic/non-alcoholic beverages.
Job description: order drinks and food from guests; Guide service personnel and business personnel.
According to the specifications of the restaurant, provide table service politely and efficiently at the designated location. Collect money. Assist in maintaining restaurant area and equipment.
Accept food and beverage orders according to the regulations of the restaurant, serve politely and efficiently, and guide waiters and waiters to serve according to the restaurant system. Check out the bill for the guests, and assist in maintaining the restaurant area and various equipment.
Report to: Restaurant Manager
Reporting target: restaurant manager
Key relationships: internal: restaurant staff, bar staff, kitchen/steward, cashier.
Main working relationships: restaurant employees, bar employees, kitchen employees, waiters, financial personnel.
External: restaurant guests, suppliers and other employees.
External: restaurant guests, suppliers and other employees.
standard
Specification: Demand represents knowledge and skills.
Description of work standard: and/or capability. In order to successfully complete this work, inclusiveness will have the ability or qualification to skillfully perform each responsibility.
All requirements of this position only represent basic knowledge, skills and/or abilities. To successfully complete this job, you need to exert your ability or talent to master every job.
Qualifications: Required: 1) Minimum 18 years old.
Those who have the necessary qualifications must be 18 years old.
2) 1 year restaurant team leader experience.
One year working experience as a restaurant supervisor or foreman.
3) Food handling certificate.
Food personnel qualification certificate (health certificate).
4) Be able to communicate satisfactorily with guests, managers and colleagues in English to gain their understanding.
Can communicate with guests, management and colleagues in English.
5) Ability to communicate clearly.
Clear communication skills.
6) Be able to perform basic mathematical calculations.
Basic computing power.
Desirable: 1) graduated from high school, a junior college.
Ideal: graduated from high school.
2) Previous experience as a restaurant team leader.
Working experience of restaurant foreman or supervisor
3) Italian service knowledge.
Italian restaurant service knowledge
4) Proof of previous training in spirits, wine and food.
Service.
Trained in spirits, wine, food and other services.
5) Any previous cooking training.
Have received any training related to catering.
6) Computer training.
Received computer training.
Skills: Required: 1) Ability to understand customer service needs.
Job Skills: Necessary: Understand the needs of guests.
2) Be able to prioritize and organize service tasks at all tables in designated stations.
Be able to serve guests in an orderly manner.
3) Ability to maintain concentration and clear thinking when serving 30 guests in a given time.
Be able to serve 30 guests at any meal time at the same time, concentrate, clear-headed and clear-headed.
4) Ability to pay attention to details
Pay attention to details.
5) The ability to suggest selling menu items, drinks and wine.
Recommend the dishes and drinks on the restaurant menu to the guests.
6) Be able to instruct waiters and bus attendants on the time and performance of providing quality services to guests at designated stations.
Instruct waiters and dish delivery staff to provide quality service for guests.
7) Ability to maintain good coordination while serving orders quickly.
Maintain good coordination and cooperation with colleagues while providing efficient services.
8) Be able to exert physical strength when transporting food and drinks.
Can safely provide food and drink for guests.
9) Ability to perform work functions with minimal supervision.
Able to independently complete job responsibilities without supervision.
10) can work closely with colleagues as part of a team.
Be able to work as part of a team and unite with colleagues in good faith.
Customer relationship training before 1) is desirable.
Ideal: 1) Trained in customer relations.
Basic job functions:
Basic job responsibilities:
1) Fully understand the dining table/seat/station number, room capacity, business hours, correct table layout and dress code.
Familiar with the number of tables/chairs/service desks in restaurants, the number of seats, business hours, correct table layout and dress code.
2) Maintain a comprehensive understanding of all beverage choices, correct glassware and decorations in the restaurant.
Familiar with the drinks in the restaurant and the corresponding cups and decorations.
3) Keep an understanding of the characteristics and descriptions of homemade wine.
Familiar with wine introduction.
4) Keep a complete understanding of all menu items, price, preparation method/time, main ingredients and quality standards of taste, appearance, texture, serving temperature, quantity, decoration and presentation method.
Familiar with the price, preparation method, required time, main raw materials and quality standards, taste, appearance, texture, serving temperature, serving amount, decoration and serving method of each dish on the menu.
5) Maintain complete knowledge of proper maintenance and use of equipment. Use the equipment only as expected.
Familiar with the use and maintenance of restaurant equipment, only use the equipment when necessary.
6) Maintain complete knowledge and abide by all restaurant policies/service procedures.
Familiar with and abide by the rules and regulations/service process of the restaurant.
7) Complete the assigned opening sideline work:
Complete pre-meal preparations, including:
A) Use the checklist to check the quality and quantity of all restaurant stocks and supplies.
Check the quantity and quality of restaurant inventory.
B) fold the napkin.
Folding napkin
C) Requisition all necessary supplies and transport them from the storage room to the dining room.
Get the items needed for the restaurant from the warehouse.
D) Prepare all condiments and drinks (excluding alcohol) according to service standards.
Prepare condiments (ketchup, Chili sauce, sugar water, fruit juice, etc.). ) and drinks required for meals according to service standards.
E) Ensure that sufficient silverware, glassware and porcelain are provided for the service.
Make sure you have enough tableware, cups and China when you start eating.
F) Set up a side station with specified supplies and stocks.
Prepare the items needed by the service desk according to the standard.
G) Use a pen to set and check the status of cheque presenters.
Check whether the bill folder is in good condition and whether there is a pen in the folder.
H) Set the dining table according to the service standard.
Set the table according to the service standard of the restaurant.
8) Organize the assigned workstations to ensure that the guests are ready before arrival.
Check the reception desk and get ready before the guests arrive.
9) Check the reserved forms and their names; Follow up the special arrangement of pre-allocated tables according to the standards.
Check the reserved table and guest name, and follow up the special arrangement.
10) Review the daily specials and stay alert during the whole shift.
Check the daily characteristics and tell all the staff on duty.
1 1) Greet guests and suggest drinks; Accept beverage orders, use upselling technology and record orders according to service standards.
Greet guests and make suggestions to them according to service standards.
12) daily special price of relay, with a brief explanation; Answer all questions about menu selection accurately and provide suggestions.
Express daily features to guests in short language, answer any questions about the menu and provide suggestions.
13) according to the service standard, use the upselling skills and record the order to order food for the guests.
According to the service standard, use promotion skills to order food for guests and make records.
14) suggest ordering wine to compliment the guests' meals.
Recommend wine to the guests according to the food they ordered.
15) according to the restaurant standards, guide and work closely with the service personnel and waiters in the designated locations to determine the service hours, extra dishes and tableware and the service/removal items on each table.
Instruct waiters and food delivery personnel to provide/clean up extra tableware or items.
16) retrieve all alcoholic drinks from the bar and serve the guests according to the restaurant standard.
Provide drinks to guests from the bar according to the service standard.
17) Open and serve the wine bottle according to the restaurant standard.
Open wine and serve food for guests according to service standards.
18) Provide all the food for the guests according to the restaurant standard.
Provide every dish to the guests according to the service standard.
19) Monitor and predict the needs of guests, respond in time and thank all guests, no matter how busy they are or what time of day they are.
Pay attention to and predict the needs of guests, respond quickly and let them feel it, even when they are busy.
2 1) Assist waiters and waitresses to ensure the best service for guests and follow restaurant procedures.
Help waiters and food delivery staff to finish their work and ensure the best service for guests.
22) Always maintain a positive customer relationship.
Always maintain a good relationship with guests.
23) Handle guest complaints to ensure guest satisfaction.
Accept guest complaints and ensure guest satisfaction.
24) Ensure that every dish is cleaned according to restaurant standards; Monitor and keep clean.
For each specified table.
Ensure that every dish meets restaurant standards, supervise and keep every table clean.
25) Show the dessert menu, and describe the items, choices and suggestions to each table.
One dessert menu for each guest and a brief introduction.
26) Order espresso, cappuccino, coffee and tea according to the procedure. Ensure that orders are delivered to the right guests.
Order coffee or tea for the guests according to the service process, and ensure the correct service for the guests.
27) Add up all the expenses, show the guest's check according to the restaurant procedure, and handle the payment through the cashier.
Check whether the bill is correct, show the bill to the guests and settle the bill through the cashier.
28) Comply with payment, cash handling and credit policies/procedures.
Comply with the system/process of closing accounts and handling cash.
29) Thank the guests for their patronage.
Thank you for your concern.
30) Ensure that the table is cleaned and rearranged immediately after the guests leave according to restaurant standards; Provide assistance as needed to ensure the best service level.
Ensure that guests clean and rearrange tables immediately after leaving the store, and help waiters provide the best service.
3 1) Monitor and maintain the cleanliness, hygiene and organization of designated stations and service areas.
Pay attention to and maintain the health and goods organization in the designated area.
32) Finish the finishing work of distribution:
Complete the duties of closing meals:
A) Classify all goods according to restaurant standards.
Handle all items according to restaurant standards.
B) Store all reusable items properly.
Store items that can be used continuously correctly.
C) Clean all equipment according to the procedure.
Clean all equipment.
D) restock for the next service.
Get everything you need for the next shift.
E) Remove all dirty linen.
Send all the dirty clothes to the laundry room.
F) Organize and store all condiments.
Tidy up and prepare all condiments.
G) reset the table for the next meal.
Rearrange the table for the next meal time.
33) Complete all assigned closing reports and leave after reporting to the manager.
Finish all related meal reports and get the manager's permission before work.
note:
note:
The review of this description excludes the marginal functions of the position attached to the performance of basic job responsibilities. All duties and requirements are basic job functions.
This job description does not include the basic incidental functions necessary for this position. All responsibilities and requirements are required functions.
This job description does not indicate or imply that these are the only duties to be performed by employees in this position. Employees will be required to perform any other job-related duties assigned by management.
Not all the duties listed in this job description are related to this position, and the management has the right to require employees to engage in other related jobs.