Hotel restaurant supervisor work plan

In 2019, in order to improve the service of the restaurant and increase the turnover, the following planning outline was formulated:

1. Under the leadership of departmental leaders, check the implementation of the department's rules and regulations and the completion of various tasks.

2. Arrange, lead, supervise and inspect the employees to prepare for the pre-business, timely and truthfully report the situation to the department leaders, and report to the department leaders on the performance of each employee.

3. Strengthen on-site management awareness and handle emergencies in a timely manner. Master the mentality of the guests and lead the staff to continuously improve the quality of service.

4. Familiar with the business, carry forward the spirit of hard work and hard work in the work, play an exemplary role, assist the department leaders, and enhance the cohesiveness of the employees of the department.

5. Check the work attire and personal instrumentation of the attendant on duty.

6. Reasonably arrange the work of restaurant service personnel, and urge the waiters to do good service and clean work.

7. Regularly inspect the facilities and check the tableware, formulate the use and storage system, and report to the department leaders in time.

8. Responsible for the cleaning and sanitation work of the restaurant, maintaining environmental sanitation, responsible for the beautification of the restaurant, and the cleaning and disinfection of tableware and utensils.

9. Convene a pre-class meeting and implement a daily work plan.

10. Pay attention to the performance of the waiters, correct their mistakes and deviations in the service at any time, and make a record of their work performance as the basis for selecting outstanding employees in each season.

11. Actively complete other tasks assigned by superiors.