1. Supervise and assist waiters at designated positions to provide customers with fast, effective, courteous and thoughtful services.

2. Responsible for customer ordering and catering services in designated positions, and must master certain sales skills.

3. Understand menus, drinks, seafood prices, daily dishes, soups and seasonal food recommendations, and communicate them to employees.

4. Ensure that service posts have enough tableware and are clean and tidy before opening.

5. Ensure that the table settings meet standards and that all utensils are clean and in good condition.

6. Master the appropriate time and go to the food delivery department or kitchen to order food.

7. Pay attention to customer dissatisfaction and requirements, and report truthfully to the supervisor or restaurant manager. When encountering special events or guest complaints, you should report it to your superiors in a timely manner if you cannot resolve it yourself, and avoid making unauthorized claims.

8. Strengthen employee discipline, follow up on service attitude, and understand employees’ thoughts, styles, and work emotions.

9. Ensure that the bill is correct and settle the bill for the customer.

10. Effectively carry out daily and monthly inventory work.

11. Ensure that the appearance and uniforms of myself and the waiters meet the standards.

12. Supervise the specific operations of the waiters at any time, correct problems in a timely manner, and ensure that all services comply with the standards and requirements set by the restaurant.