1. Assist the general manager to manage and supervise the daily work of the courtyard and kitchen, and ensure high-quality work standards at all points.

2. Prepare the daily management system of the courtyard and the working procedures and standards of the supervisory layer, examine and approve the working procedures and standards of the operational layer, participate in the formulation of the work plan and operating budget of the courtyard and kitchen, and urge and inspect the employees to seriously implement them.

3. Be responsible for making the courtyard work plan, and prepare the planning, operation and promotion plan of theme activities in time.

4. Analyze the operating cost with the general manager and chef, and take effective measures to strengthen cost control.

5. Be responsible for the coordination between the courtyard and the kitchen and the communication and cooperation with other relevant departments, especially the relationship between the front desk service and the kitchen supply, so as to improve work efficiency and reduce unnecessary mistakes.

6. Be responsible for collecting the opinions and suggestions of the guests extensively, handling the complaints of the guests reasonably, and organizing the adjustment and implementation of the management system and working procedures.

7. Be responsible for safety management within the jurisdiction, provide guests with a safe dining environment and food hygiene, provide employees with a safe working environment, and supervise subordinates to maintain and manage facilities and equipment within the jurisdiction.

Responsibilities of Restaurant Manager 2

1. The main positions in the store are supervised by the store manager, who is mainly responsible for the sanitary display and personnel management of the store.

2. The store manager should unite team members as much as possible, play an exemplary role, and strictly supervise sales, purchase, delivery and tally.

3. The manager supervises the cleaning work of the health responsibility area.

The manager should take the lead in completing all the tasks of the company and play a key role in every activity.

5. The manager should have the ability to solve emergency problems, report to the manager in time, understand the employee's mood, and cooperate with the manager to do a good job of coordination.

6. The manager constantly adjusts and arranges personnel to work in the required positions (the waiter shall not refuse the work arranged by the manager, and will be punished according to the rules and regulations if there is any violation).

7. The manager knows something about the sales of goods in the store and makes corresponding statistical records.

8. The store manager actively conducts market research, reports customer feedback and suggestions to the store manager in time, and cooperates with the store manager to adjust commodity prices.

9. The manager should strictly supervise the attendance and succession process of waiters.

10. The store manager should supervise the time when the service personnel buy rice and arrange the personnel reasonably.

1 1. The store manager should actively lead the service personnel to adjust the product structure, display the goods reasonably and pay attention to the product image.

12, the store manager can make corresponding work arrangements (on duty, off-duty time and meal time) according to the geographical environment and staffing of the store, and carefully check the financial shifts to avoid loopholes, strictly record and find out the reasons why the salesmen are late and leave early. The store manager presides over the daily meeting process.

1. Shout out the slogan "Love the sky, love the shop as home".

2. Shout "Exceeding customer expectations is our service tenet".

3. State the contents of the meeting

After the meeting, the manager clapped his hands to signal the end, and the clerk clapped his hands twice to indicate that the representative received it. Quality requirements of managers

1, the store manager should have the basic qualities of a waiter and the coordination and meticulousness of a manager.

2, the manager should have a good personal image, appearance, generous speech, strong leadership.

3. The manager unites team members to coordinate contradictions in time in the business process and correctly handle all kinds of accidents.

4. When the manager is away, he can exercise his functions and powers on his behalf.

5. The store manager should follow the working attitude of "love the store as home" and "regard the customer as God". Have certain management ability, can independently manage the front office work.

6, the manager must have more than half a year's work experience, should be proactive, strict with themselves. Manager's requirements for environment, presentation and hygiene.

1. In front of the store: clean it at any time to ensure that there is no obvious dirt and objects that cause obstacles to pedestrians.

2. Steps: Make sure to walk easily and reach the standard of no stain and no slip. When the outdoor temperature is below zero degrees Celsius, it is not allowed to wash with water, but it must be dried before opening the store.

3. Doors: Clean every day and open at the same time. Check the handle and all possible problems and report. If there is a mat at the door, remind the customer to open it in time.

4. Windows: Clean regularly to ensure that the windows are bright and clean. In case of accidental pollution, it should be handled in time.

5. Window sill: Clean it once a day, focusing on cleaning the water stains left by the window and the corners of the window sill, walls and decorative materials.

6. Walls: Walls should keep their original colors at any time, and the cleaning focus is on the wall decoration itself and its surroundings, as well as corners and corners. If pollution is found, it should be cleaned up at that time. When the decorations are taken down, the traces of hanging or pasting should be cleaned up at that time.

7. Floor: the most important and easily overlooked place. The main problems are sundries, footprints and water stains on the floor. Don't use a wet mop when cleaning the floor.

8. Shelves: Shelves should always be kept clean. Personal belongings should not be put on the shelf. There are no vacancies on the shelves and counters. It is necessary to replenish the goods in time and release the goods reasonably. Children's food and toys should be put on the ground floor so that children can see them.

9. Indoor stairs: keep them clean, check whether handrails and decorations (including decorative steel bars on the steps) are loose at any time, and report the situation in time.

10. In-store plants: maintain according to habits, prune regularly (once a week), and remove dead leaves. The flowerpot should be cleaned once a day. Do not contact the mop with the flowerpot when mopping the floor, and remove the flowerpot when cleaning the flowerpot and the ground.

1 1. Warehouse: The students on duty must thoroughly clean the dressing room every day to ensure that the floor is clean, the microwave oven is clean and stain-free, the cleaning utensils are placed neatly, the trash can is cleaned at any time, and the inside and outside of the pool are cleaned. There is no garbage in the heating cover, and the door glass is kept clean. (1), what are the duties and contents of the marketing department (2), the duties and contents of the workshop director (10) (3), the duties and contents of the workshop director (4), the duties and requirements of sales (5) and the duties and contents of sales management (6). Job responsibilities and work contents of sales staff (10) (7), administrative front desk (10) (8), exemplary post responsibilities of discipline inspection and supervision (4) (9), post responsibilities and work responsibilities of township discipline inspection and supervision (3) (10), and post responsibilities of public institutions are as follows.