How to write the idea of foreman management?

Question 1: How to write the foreman's work and plan? The first thing to be clear is the work content and responsibilities, and the work plan should be drawn up according to the work content and responsibilities.

1. Set the target value, and the target value should be realistic to ensure that it can be achieved. The benchmark value is 100%, the planned value is 98%, and the actual value is 97%, so if the actual value is lower than 96% several times in a row, the planned value needs to be adjusted.

2. Set the details, divide the project into several stages after having the target value, and you can clearly see whether you can reach the set target value from the details.

3. Set the start and end time, so that the whole thing can be controlled by the start and end time, which makes things more timely.

4. Set the person in charge and the follow-up.

5. Process monitoring: monitoring the details of setting to ensure that the objectives are consistent with the actual situation.

6. Description of problem points: describe the problem points in the process;

7. Solutions, in which effective solutions will be analyzed.

8. Expected effect. After analyzing and evaluating the actual problems, set the expected effect.

9. Actual effect: Compare the actual effect with the expected effect.

10. Improvement scheme; According to the comparison results, the later control and improvement are carried out.

Question 2: If I am a waiter foreman, how should I write down the requirements of the foreman position, including not only the business operation skills of each specific position, but also various corresponding abilities. (1) has corresponding operation skills and certain theoretical basis, analytical ability 1, and operation skills, both of which should be "the ability to meet basic requirements and customer satisfaction standards, and efficient". 2. Have a certain management foundation (1) How to manage an efficient and excellent team requires a certain theoretical foundation, and more importantly, "know what it is". (2) It needs certain theoretical knowledge to innovate while ensuring the service quality of basic work; (3) To keep up with the times, new knowledge, new technology, new concepts and new theories should also have a certain theoretical basis; (4) In order to meet the increasing demand of customers, we also need some theoretical knowledge. 3. The foreman should spare some time to work with the employees, especially in the case of emergency service and new employees are unfamiliar with the work, which is very necessary; Sometimes the foreman needs to do some work by himself, such as receiving guests with a certain level, which is very important and there is no suitable staff; Regular participation in service work can make the foreman more fully grasp the actual work, which is also a smart performance. (2) planning and control ability 1. Planning the foreman plan is to plan the daily activities according to the tasks, instructions and requirements issued by the supervisor, combined with the specific internal and external conditions and various problems of the team business. Including setting activity objectives, selecting ways to achieve the objectives, specific measures, work steps, time arrangement, division of labor and overall planning, problem prevention and treatment methods, implementation, inspection and summary. (See the planning part of P27) 1) Make a plan (1) Take time to make a plan (2) Collect all necessary information (3) Let employees assist in making a plan (4) Make a flexible plan (5) Make rational use of resources such as employees, Equipment and time (6) Evaluate your own plan (2) Implement the plan (65438) Accept (2) Carry out as planned (3) Supervise (1) Check the implementation of the plan (2) Adjust or modify the plan (4) Summarize and improve (2) Control ability (1) Implement control according to work standards. Management by objectives (2) There should be some deviations in determining work standards (3) Help members with poor performance to improve (4) Try different working methods to achieve goals (5) Pay attention to preventing problems and mistakes, and improve remedial measures for insufficient services and mistakes (6) Operate within the budgets of departments and teams (7) Pay attention to priorities when problems arise, so as to facilitate the realization of goals (3) Master the art of guiding subordinate activities. Basically, we should do it: don't underestimate the easy things, and don't contradict the difficult things; General things are not slack, and important things are not sloppy; Everyday things are not random, and urgent things are not delayed. Subordinates are willing, willing to work, dare to think, have courage, be good at it, and be able to cooperate with themselves to complete specific tasks and achieve planned goals. (4) Treat people fairly and justly 1, and allocate work reasonably. This is not only related to fairness and justice, but also has an impact on employees' work mood and sense of cooperation. It is also related to work efficiency and affects service quality. 2. Deal with this problem fairly. 3. Competition, rewards and punishments within the team should be fair and just, and everyone should be equal before the rules and regulations. (5) Good communication and coordination skills 1, good language expression skills, fluent language, clear articulation and a sense of humor. These are the foundations of communication and coordination skills. 2. Have certain organization and coordination ability, be able to coordinate the relationship between various departments, and scientifically and reasonably schedule, deploy and arrange the specific work of this position. 3, understanding, persuasion and induction ability to understand various situations, understand, induce, persuade and resolve various contradictions, so that some problems can be solved smoothly, properly, compromise and satisfactorily. 4. Resilience. In the process of hotel management and service, some unexpected events may occur at any time. For the complexity of customer service, the hotel foreman should be particularly good at figuring out the customer's psychology and needs, coping with customers' various problems in a random way, and using all means to meet customers' reasonable needs and achieve customer satisfaction. (six) flexible thinking, with a certain ability of analysis and judgment, can correctly implement the leadership intention; Under normal circumstances, ... >>

Question 3: How to write the foreman's work plan? 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team. 2. Set an example, have a strong sense of responsibility and dare to manage. 3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant. 4, reasonable command and arrangement of manpower, manage the shift of class personnel. 5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor. 6. Handle service problems and guest complaints, and report to the restaurant supervisor. 7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. 8, do a good job in the custody of items on duty and restaurant hygiene. 9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite. 10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks. 1 1. Complete the task temporarily assigned by the restaurant supervisor. 12, responsible for keeping a work diary and completing the handover procedures. Foreman foreman, the leader goes to work. As a grass-roots manager, he has no prestige compared with 1 management. Everyone is one level older than you and is strict in management. No matter what the employee says, "the xx leader asked me to do it," the superior will say what you did. Generally speaking, if you put yourself in the right position, you will treat yourself as a waiter and take the lead in the assigned tasks, and you will suffer more. After a long time, your employees will have no gossip about your work status and ability, so that when you explain your work, there will be a standard,' I did it, so you have to do it. In this way, you will establish your own pragmatic and rigorous management style in your work. 2。 You must punish or even severely punish employees' mistakes. In this way, other employees and your superiors can understand your requirements for job execution. Your superiors trust you, and your employees know that this is wrong, and they dare not make the same problem; However, you should pay attention that no one wants to be punished. If your employees don't talk, they will have opinions in their hearts. Generally speaking, they can handle it this way. After work, they will go to dinner with the punished employees or the whole class. Very straightforward to say, "I'm sorry, I sent you to work, and now I invite you to dinner. We are still friends, but I hope we are friends, which can help me finish my work better at work. After work, we will still play delicious food and work. " 3。 Treat employees as brothers, care more and communicate more, find hobbies and do more activities with them, but be meticulous about your work. When employees have affirmed your work, been punished and persuaded, and can live together, the work will naturally be done well. The cohesion of the small team will come out, and the work results will naturally come out. I'm sure your superiors will see your ability to show. Management experience management experience, learn more and do it naturally, don't be discouraged, believe in your own ability, "I am the best!" " "Only by working with such confidence can we succeed. It doesn't matter if you are wrong. Men do things without regret or fear. Don't try to escape! Be responsible for the customer service in this work area, the sanitation situation in this area and the handling of general problems in 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 service standard and hygiene standard of the foreman's area are the same as those of the waiter. 2. The foreman must truthfully fill in the assessment form for waiters, bathers and technicians. 3. The foreman must fill in the work log every day, with the following contents: (1) the service situation in the area under the jurisdiction of each employee, (2) the hygiene situation in the area under the jurisdiction of each employee, (3) the service hygiene assessment of each employee on that day, and list the times and times of violation of service, hygiene 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 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. This course ... >>

Question 4: How to write a main line (main work), several key points (work nodes), then work requirements (), and finally summary and prospect.

Question 5: How to write the foreman's work plan for a week-stupid. Finish this week's work summary first. This week's work summary is written according to last week's work plan. The contents of the plan include staff management, the quantity and quality of meals, and the business completion rate of your restaurant. Not directly write the total income, next week's income plan and so on

Question 6: How to write the foreman's weekly work plan is to write what you have done in a week, what achievements you have made, what problems you have and what improvement measures you have. You should know all the routines.

Question 7: How to write the work plan of the head waiter in the food and beverage department?

Finish this week's work summary first. This week's work summary is written according to last week's work plan, including personnel management, the quantity and quality of meals, and the business completion rate of your restaurant. If not, you can directly write the total income, next week's income plan and so on.

Question 8: foreman's work plan 1. Assist the department manager to do the daily work of housekeeping department.

2, do a good job of attendance and sign in.

3, reasonable arrangement of floor personnel on duty, shift work.

4, cooperate with the manager to do a good job of reception and arrangement, problems found in the work should be handled in time, and problems should be reported to the leaders in time.

5. Do a good job in floor safety, fire prevention and hygiene.

6, set an example, supervise and inspect the floor service personnel to do a good job of service.

7. Do a good job in ideological work while doing a good job in service, so as to achieve unity, friendship, mutual assistance and progress.

8, earnestly perform their duties, and earnestly complete other work assigned by the superior.

Question 9: How to write the first 30 minutes of the foreman's weekly plan? As a qualified supermarket foreman, we should first make a set of perfect daily plans and goals, review and summarize our work experience every day, and infect every employee around us with the professional knowledge we have learned! The following is a detailed daily work plan:

1) Go to work with the fullest work enthusiasm and self-confidence every day, greet every customer and business you meet in a day with a smile, and handle everything with a positive and efficient attitude!

2) lead the staff and promoters to carefully check the price tag of the goods at the first time every morning, change the price tag in time, ensure the value for money, make it convenient for customers to buy and avoid customer complaints.

3) Arrange the daily tasks of employees and promoters, handle everything according to the principle of priority, hand over tasks before coming off work, and discuss and communicate the current difficulties.

4) Check and analyze the business report and the detailed list of yesterday's sales every day, conduct a series of price adjustment and profit-making activities for a seasonal commodity and sensitive commodities, better attract a new group of potential customers, track the ordering and arrival of each dm commodity, and report the situation to the manager in time when problems are found. On the day when dm takes effect, arrange personnel and time to display the best display effect and the best products in front of each customer, and clear up the number of dm products that have passed the stall in time to freeze the inventory of unsalable goods.

5) Lead employees and promoters to check the hygiene work of stores and warehouses every day, reasonably arrange sanitary areas, and arrange employees to take turns to check and follow up.

6) One day a week, train employees and promoters in operation and service knowledge in batches, share the latest information in the store, develop a series of unsatisfactory problems in daily life, and carry out some necessary psychological counseling work to stimulate everyone's enthusiasm and self-confidence.

In a word, in a word! What you do is the details. If you want to sell well, you have to think more. If you want to arrange it easily and reasonably!

Question 10: The new head waiter doesn't know what is good and meddlesome management. How to write down the plan for next month? The new head waiter can ask the former head waiter or your manager first. Generally, the restaurant foreman's previous restaurant foreman will become the manager or assistant manager at the next higher level. You can ask him (her) for advice and then refer to it in detail.