Workflow of Shangdao Coffee Attendant

one, Head of field staffing and scheduling: 1 foreman who is directly responsible for the field, 2 foremen who are responsible for the daily work arrangement of a shift, 2-3 internship foremen who assist the foremen, and 13 waiters who provide comprehensive customer service

Time schedule of field work: morning shift (a) 8: -16: 3, middle shift (b) 12: -2: 3, middle shift (c) 11. Night shift (D) 16: 3-1: Second, the supervisor's responsibilities 1. Take the customer as the center, aim at enhancing customer satisfaction, and cooperate with the manager's work. 2, according to the business situation of the department staff scheduling.

3. Understand the requirements of laws and regulations related to outfield operation and convey its importance. 4. Be responsible for the overall planning of outfield work, standardize service processes and standards and make continuous improvement.

5. coordinate and promote the work of each shift and area in the outfield, and strengthen the communication and exchange among personnel. 6. Participate in outfield services, pay attention to special and important guests, handle customer complaints and do a good job of filing.

7. Participate in the recruitment of outfield personnel and be responsible for the training and assessment of outfield personnel. 8. Have the experience and ability to control abnormal accidents in outfield. 9, responsible for the management of girls' dormitory.

1. Cooperate with other three departments organically and strive to strengthen their own management skills. 11, a good attitude, decent behavior. Iii. Work flow arrangement of the supervisor. Daily work flow 1. 12: -2: 3 noon

2. Check whether the corresponding handover items have been implemented. 3, a comprehensive inspection of the outfield hygiene (ground, desktop ..... including the bathroom), temperature, music volume.

4. Check the work of the shift foreman in the morning and evening. Such as (staffing, stocking, preparation ...) 5. The implementation of the information is mainly authenticity. 6. In the guest service, assist the head waiter to make a reasonable allocation of personnel according to the passenger flow during the peak period.

7. handle customer complaints in a timely manner, and the timely handling rate of customer complaints should be 1%. 8, supervise the work of succession. 9, lead by example, always pay attention to should be smiling. 1. Communicate with the manager and report to the manager at any time.