Introduction to the management skills of restaurant foreman

The foreman is an important position in catering enterprises. A responsible and positive foreman who doesn't respect his subordinates is not a good foreman, and his employees will naturally lose their enthusiasm and enterprising spirit, which is fatal to any catering enterprise. The following is the introduction of restaurant foreman's management skills, welcome to read.

The head waiter should avoid 19.

In the actual work of catering enterprises, the foreman's work style is an important factor affecting employees' work mood and service quality. The main mistakes made by the foreman are:

1. favoring subordinates:

No employee likes his foreman to be unfair to some employees.

2. Don't pay attention to:

If a foreman doesn't listen to employees' opinions on work at all, employees will be very disappointed and gradually lose interest in talking with the foreman about any work, thus dampening the enthusiasm of employees.

3. Report good news but not bad news:

It is not a good thing to report good news but not bad news. Bad news can prevent things from getting worse. When an employee reports bad news to the foreman, the foreman flies into a rage or blames the employee, which will make the employee stop reporting bad news in time.

4. Love irony:

Employees don't like the foreman talking to them in a sarcastic way. Laughing and satirizing an employee in front of other employees will make employees lose face and hurt their self-esteem.

5. Over-sensitivity:

The foreman is very sensitive to the employee's every move, which will make the employee feel that his correct work is suspected and has a cup of bow and snake shadow on the work.

6. indecision:

When something happens, he is not calm and can't make up his mind. At any time, subordinate employees get the answer "let me think about it", and such a foreman can't get the respect and conviction of employees.

7. Doctrine:

Employees are very disgusted with dogmatic foremen, are not good at listening to other people's opinions, and think that their personal opinions are the best.

8. Any:

Make a decision easily without serious thinking, and stick to it without listening to other people's advice after making a decision.

9. Improper time management:

If a foreman can't manage his time well, he has no right to control how employees manage their time.

10. Do not know how to use authority:

Foremen should use their power in a timely manner, with clear rewards and punishments, establish prestige and put an end to bad habits. Otherwise, even subordinates will think that the foreman is not as skilled as others and is a coward.

1 1. It's hard to find:

In order to avoid making decisions, some foremen often evade their jobs. A foreman who often has no trace is worse than no foreman.

12. Lack of trust:

Trust is mutual. Employees want to gain the trust of the foreman. When the foreman questions the ability of employees, employees will be disappointed. Trust should be maintained between employees and foreman, and this trust should be maintained every day.

13. Lack of organization:

The lack of an organized foreman will confuse employees. Many employees find it annoying to work with an unorganized foreman.

14. Lack of leadership skills:

Some foremen often ignore the feelings of employees and don't like to command employees in a polite tone. Employees expect the foreman to be polite and maintain his self-esteem.

15. Dictatorship:

Many foremen think that a successful manager needs to use tough measures. The foreman gave an order, but the employees could not carry it out when they had doubts. This will make the foreman lonely and helpless, and make employees have no sense of belonging to their work. Employees think it is very difficult and difficult to work with a dictatorial foreman.

16. Swearing:

According to the survey, employees pointed out that they would not have a good impression on a foreman with vulgar words. This is not only a moral problem, but also a personal accomplishment problem. This language does not help solve the problem.

17. fickle:

If an employee's foreman is moody, moody and unpredictable, the employee will feel nervous. At the most critical moment, the head waiter changed from one personality to another, which is the saddest working environment. We should keep a sober personality and have a little sense of humor. When a person is often tempered by setbacks, he will change his personality and become approachable.

18. Poor planning:

Employees don't like foremen who can't plan. If you don't make proper arrangements in advance, you will get twice the result with half the effort. Spending a few minutes planning every day will save a lot of time and won't feel uneasy about unexpected things.

19. Poor communication:

Communication is the first step to successfully complete the task. Imagine, when the foreman didn't give the task to the employee clearly, the employee knew nothing about the work that should be completed, and it was conceivable whether the work could be completed smoothly.

Food and beverage foreman working language 35 bogey

Many times, as the foreman of grass-roots managers, there are some management problems, such as excessive use of inappropriate statements, which have caused great psychological pressure on ordinary employees, such as:

To be clear, I am the head waiter, not you. I'm in charge.

Ask what? Do as I say!

Afraid of being tired, I won't be tired when I go home to sleep.

You can't do such a small thing. I think you'd better go home and hold the baby.

What a fool!

If you don't want to do it, you can go There are many people.

You people, there is nothing you can do. You humiliated me!

I said yes, no, no!

I told you, if you can't do it, you can't. Why? Not convinced!

Who told you to go is none of my business.

How can you give me trouble again! There is nothing to do.

You still take me seriously with this attitude?

I don't care, just do what I like.

As long as I am here, you can't get ahead.

You have the ability to sue me!

Listen to me or to you?

You wanted to see me. Who am I looking for?

If I can't cure you today, I won't be surnamed Zhang.

Who do you think you are? Don't be ignorant!

If you have any skills, I don't need you. So what?

I hired you. You must listen to me, or I will let you go.

If I hadn't spoken for you, you would never have done it.

I support you, but so-and-so disagrees.

Don't worry, I won't let you suffer.

So-and-so disagrees with your promotion this time. I have done a lot of work for you.

This problem is left over by the former foreman, and I don't know. I don't care.

I am like this. What can you do with me?

Sue me if you can. I'm afraid you will not succeed.

Don't work for me if you can.

Who told you to be so stupid that you couldn't do it? Who else can you blame?

What are you doing? I don't care. You find someone else. It's none of my business.

I just don't like you What?

Why do you always make mistakes? No brains? Buy some melatonin tonic.

How could you do that? Cann't even handle such a trivial matter?

What's your attitude? Don't talk to me like that, I don't want to do this!

Job requirements of the head waiter in the food and beverage department

(1) Be responsible for the manager of the restaurant department, play the role of assistant, and complete all tasks assigned by superiors on time, with good quality and quantity.

(2) Be responsible for the gfd and attendance discipline of restaurant employees.

(3) Be responsible for cleaning the area and tableware, and make a reasonable periodic health plan.

(4) Be responsible for the daily pre-meal meeting on this floor, reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

(5) Strengthen business supervision, adhere to front-line command, find and correct problems in the service process in time, continuously improve service quality, and properly handle guest disputes.

(6) warmly receive new and old customers, be modest and prudent, meet all reasonable requirements of customers in time, pay attention to collecting customer files and opinions and report to the department manager in time.

(7) Be responsible for forecasting and controlling regional turnover, operating expenses and labor, making regular inventory, reasonably controlling losses and strengthening property management.

(8) According to the predetermined banners, water labels, flowers, stereos and other materials, do a good job in banquet and VIP reception.

(9) Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse maintenance department and kitchen department, and complete coordination matters such as maintenance application, procurement and delivery.

(10) is responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improving the professional quality of employees, and authorizing the foreman to implement the service skills training plan according to the plan.

(1 1) Make work plan, work summary and work report, and report to the department manager regularly.

The duties of the head waiter in the food and beverage department

1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report to him.

2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of employees in the area, and lead employees to do a good job in cleaning and reception services in this area according to the service standards and quality requirements of restaurants.

3, on-site inspection, supervision of etiquette, appearance, attendance, discipline, health and other work quality and food preparation. Make records, make rewards and punishments decisions and report to the supervisor.

4. Be familiar with the service procedures and operation specifications of dining tables, private rooms and banquets, and assist the waiters to complete the work at any time during the meal and promptly correct and guide the problems found.

5. Be familiar with the details of hotel services and restaurant products, lead local employees to promote hotel products such as drinks and dishes, and help solve difficult problems.

6. Be responsible for the collection, distribution, loss and reimbursement of materials in the region, and regularly check and count all kinds of equipment, property and articles in the region to ensure that they are in good condition.

7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate the work of employees, set areas, personnel, posts and responsibilities, be hard-working and care about the employees' thoughts and living conditions, and set an example by taking the lead.

8. Implementation of briefing system:

(1) convey the work instructions and quality requirements of the superiors, summarize the deficiencies and disciplinary phenomena in service work, praise the advanced, correct the deficiencies, and notify the reward and punishment decision.

(2) Check the attendance discipline of gfd.

(3) Appointment notice, food training and work arrangement.

(4) Upload and issue orders to coordinate the cooperation and unity between the team and the employees of the department.

9. Accept and assist the supervisor's training work, and lead employees to continuously improve the comprehensive quality of business skills.

10, linen washing should be in place in time, and the quantity of sending, receiving and keeping should be consistent. Complete other tasks assigned by superiors.