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What does the foreman need to do?

What does the foreman need to do? One's job

Be responsible for the customer service in this work area, the sanitary condition in this area and the general problem handling of this shift;

To train, inspect, supervise and assess the service and health discipline of the employees under their jurisdiction;

Organize subordinates to complete the tasks assigned by their immediate superiors.

Standard:

1. The regional service standard and hygiene standard of the foreman are the same as those of the waiter.

2, the foreman must truthfully fill in the waiter, bath worker, * * technician assessment form.

3, foreman must fill in the daily work log, log content is as follows:

(1) The service situation in the area under the jurisdiction of each employee,

(2) Hygienic conditions in the area under the jurisdiction of each employee.

(3) List that the service and health assessment of each employee on that day will violate the service, health and discipline standards.

(4) List the number and frequency of quasi-items; Signed by the relevant employees, and educate the relevant employees to ensure that they will not repeat it next time.

4. Every Monday, every employee in the previous week will summarize and fill in the comprehensive appraisal form and submit it to the supervisor.

5. The foreman must fill in the shift change record every day, and the contents of the record are as follows: (1) The foreman of this shift must assist the foreman of the next shift to organize the employees of this shift to carry out the health inspection of various services and health areas. And find the problem and solve it on the spot.

(2) the variety and quantity of items received from the warehouse on duty. Types and quantities of articles used in this shift. Types and quantities of goods sold in this shift. The remaining varieties and quantities of various items in this shift. Records of regional facilities and unfinished maintenance and handover of each post in this team.

(3) The next shift should check the items above the previous shift and check the signatures. (4) employee appraisal form format: serial number, name, health assessment, service assessment, discipline assessment, major issues and remarks.

6, master the team work area and health standards 1.

7, reasonable arrangement of staff rotation shift system, division of work areas.

8. Supervise and inspect the work quality, work standards and service attitude of subordinates.

9. Daily assessment of employee attendance, discipline, work efficiency and sense of responsibility.

10, effectively control the use of sanitary products and sanitary ware, and ensure the safety of use and operation.

1 1. Cooperate to solve problems at work and handle emergencies at work.

12, check the staff order and the implementation of various rules and regulations.

13. Provide work guidance and on-site training for employees.

14, formulate and organize the completion of regular cleaning plan.

15, complete the instructions or reports issued by superiors in time when problems are found. 16, the on-site decision made by the superior shall be recorded in time and signed by the superior himself.

17, and the above information shall be recorded in the work log respectively.

18. Record the contents of the prompt meeting and summary meeting on time as work guidance.

Assist the manager, manage the staff and maintain the normal operation of the restaurant.

First of all, the image of the outer tree. The so-called image is a person's mental outlook. The main job of the hotel is to provide quality service for the guests. A good mental outlook will make guests and their employees feel enjoying the spring breeze, infect them, make them feel at home, and give them a sense of belonging.

Then you need to assist the manager in formulating service standards and workflow, and ensure the implementation of these service processes and standards. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

Be responsible for the supervision, inspection and communication of the whole restaurant during business hours. Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff. Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time. Check the checkout process and guide employees to check out the guests correctly.

Supervise the waiter to use the front office facilities, equipment and supplies correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware and replenish the missing items in time. Supervise employees to abide by hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment. Complete other tasks assigned by the manager.

Finally, because the foreman has the right to assign the work of employees. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction. The essence of the foreman is the team leader, so the foreman must love the service work, be practical and serious, and have a strong sense of professionalism and responsibility. Familiar with restaurant management and service knowledge, with skilled service skills.

What does the foreman need to do? 1. Title: Restaurant Head Waiter

Second, direct supervisor: restaurant manager

Third, the management object: all the staff of the restaurant

4. Job Description: Assist the manager in the daily operation and management of the front office, ensure a comfortable dining environment, high-quality food and good service to attract tourists, and obtain the best economic and social benefits by providing standardized and high-quality services for guests, while ensuring the continuous improvement of service quality.

Duties and authorities of intransitive verbs:

Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.

Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff.

Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time.

Check the checkout process and guide employees to check out the guests correctly.

Supervise employees to abide by hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

Complete other tasks assigned by the manager.

Seven. Qualifications:

Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

Familiar with restaurant management and service knowledge, with skilled service skills.

Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with guests.

Familiar with the service process of banquets, receptions and buffets, and able to assist the manager in designing and arranging various banquets, receptions, buffets, tea parties and exhibitions.

Familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.

Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and surprising services for guests.

College degree in tourism or equivalent, with more than three years working experience in catering service (more than two years in western food service).

Good health, energetic, dignified appearance and generous temperament.

Eight, work content:

Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified ones to correct.

Preparation before meals:

(1), to know the guest's order on that day, and to know the guest's living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

Work during meals:

(1), in the process of eating, the head waiter should stand in a certain position, observe carefully and direct the front desk waiter to serve the guests.

(2) For important banquets and guests, the foreman should personally receive and serve them.

(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.

(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.

(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.

Work after shutdown:

(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.

(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.

X.strength

Have the right to assign employees' work.

Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.

The foreman is essentially the team leader, and other foreman responsibilities are the same as above.

What does the head waiter of a Chinese restaurant do every day?

1, responsible for the customer service in this work area, the sanitation situation in this area, and the general problem handling of this shift;

2. Train, inspect, supervise and evaluate the service and health status of the employees under their jurisdiction;

3. The subordinates of the organization complete the tasks assigned by their immediate superiors.

Standard:

1. The regional service standard and hygiene standard of the foreman are the same as those of the waiter.

2, the foreman must truthfully fill in the waiter, bath worker, * * technician assessment form.

3, foreman must fill in the daily work log, log content is as follows:

(1) Service situation in the area under the jurisdiction of each employee;

(2) Hygienic status of the area under the jurisdiction of each employee;

(3) List the service health assessment of each employee on that day, and list the times and times of violating service, health and discipline standards; Signed by the relevant employees, and educate the relevant employees to ensure that they will not repeat it next time.

4. Every Monday, every employee in the previous week will summarize and fill in the comprehensive appraisal form and submit it to the supervisor.

5, the foreman must fill in the daily shift record, the record content is as follows:

(1) The foreman of this shift assists the foreman of the next shift to organize the employees of this shift to carry out the sanitary inspection in each service area and health area. And find the problem and solve it on the spot.

(3) The next shift should check the items above the previous shift and check the signatures.

(4) employee appraisal form format: serial number, name, health assessment, service assessment, discipline assessment, major issues and remarks.