What are the qualifications of the foreman?

If I am a head waiter, what should I have?

The requirements of the foreman position include 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. (6) Flexible in mind, with certain analytical judgment ability, and able to correctly carry out the intention of leaders. Generally speaking, the foreman should work according to the arrangement of his superiors, because many jobs are scientific and correct, and many jobs are routine and routine. 2. Under special circumstances, we should combine the actual situation of our team and the changes in the requirements for receiving guests, flexibly grasp and appropriately adjust the specific operating procedures and norms on the premise of adhering to the quality of service, and work creatively to continuously enrich our team's personalized service characteristics and self-management level. (7) Dare to take responsibility and don't hide your mistakes. Only those who dare to admit and correct their mistakes, don't shirk their responsibilities and don't emphasize objective reasons can learn lessons, accumulate experience, improve their work and win the appreciation and support of employees. (8) Pioneering and innovative ability As a hotel foreman, you should dare to think, do, think, have the ability, experiment and innovate. (9) Ability to express language and writing correctly fill in various business reports, work summaries, training and business plans of this position. (10) Management ability: Understand the hotel's business strategy, grasp the market information, carry out cost accounting and cost control, and complete various business objectives issued by the hotel. Third, the basic quality requirements of the hotel foreman position 1, moral and ethical quality The hotel foreman should have good hotel professional ethics and reputation, do not pry into the privacy of the guests, keep secrets for the guests, do not extort money, and be loyal to the hotel. 2. A sound personality and good psychological quality are stable, decisive, patient, positive, optimistic, enterprising, generous, positive, confident and brave, which are manifested in good learning ability, good emotional control ability, harmonious interpersonal relationship, sound personality and good social adaptability. 3, serious and responsible work, rigorous style, pragmatic, unselfish, adventurous, responsible, responsible for customers, colleagues, subordinates, superiors and themselves. 4. Strong sense of responsibility and dedication. Flexible response and foresight, good at observing and capturing information. Friendly, willing to communicate, good at communication, enthusiastic about others, strong team spirit.

What are the requirements for the environmental protection foreman of real estate?

Hello, I think if you are the environmental protection foreman of real estate, the premise is to understand the environmental protection system of your real estate company and be familiar with some relevant regulations.

Iii. Requirements and conditions of Chinese food foreman

Job description of front office foreman

Job title: Foreoffice foreman

Direct supervisor: Head of Front Office Department.

Direct report: waiter

Job responsibilities: lead and supervise the work within the scope of duties.

Job responsibilities:

1, check and supervise the daily work of waiters, and lead them to do a good job before, during and after meals.

2. Staff should be trained in a planned way.

3. Manage customer information and materials, arrange return visits, and improve customers' re-consumption ability.

4. Summarize relevant business knowledge, plan and implement various incentive assessment activities.

5. Do a good job in analyzing various sales data (coupons, coupons, passenger flow, gift sales, wine sales, etc.). ) to provide a basis for promotional activities.

6. Cooperate with various large-scale activities and publicity and implementation services held by restaurants.

7. Grasp the staffing situation of the department, understand the reasons for employees' resignation, and control the turnover rate of employees.

8. Summarize and plan the work of the department every month, and organize relevant meetings regularly.

9. Make an attendance sheet for employees every month.

10. Handle the opening and closing of customers in time, meet customer needs and provide supplementary services.

1 1, do a good job in ideological communication with employees, understand their work and life, and give effective help in time.

Scope of power:

1. has the right to supervise, inspect and make decisions within the scope of its functions and powers.

2, the guest has the right to direct processing, beyond the authority should ask for instructions.

3. Have the right to suggest the appointment of employees in this area.

Power limit:

1. Employees need to consult their superiors for resignation and cross-departmental transfer arrangements.

2. Do not use the company's authority to conduct private business activities.

3, all kinds of preferential activities must be carried out in accordance with company regulations, special circumstances need to ask for instructions.

Quality requirements:

High school education or above; Age 22-30 years old; Engaged in catering work for more than 2 years; Familiar with management knowledge and workflow; Strong organization, management and coordination skills, strong affinity for language organization; Have the ability to train business skills in related majors; Understand the local folk culture.

Ⅳ What should a supervisor have?

A director of an enterprise shall meet the following conditions:

1, strong management ability. Including enterprise management, personnel management, production and sales management, as the head of an enterprise, we should also learn humanized management to care, motivate, educate, coach and train subordinates. Only in this way can we be competent and establish prestige among the managed.

2. Have high business ability. A supervisor will not be recognized by his subordinates without high professional ability and level.

3. Effective coordination ability. Only through coordinated management and communication between superiors and subordinates at the same level can we be flexible and keep pace.

4. Be honest and upright. Take Tao as the heart and pay attention to morality.

5. Modesty. Modest and prudent, neither arrogant nor impetuous. Self-knowledge.

6. Be strict with yourself. Ask others to do it, and do it yourself first.

7. Fair and selfless. Excellent corporate executives must be fair, fair to others and selfless to themselves.

8. Be helpful. Don't be arrogant, give love to your subordinates.

9, magnanimous. Have a tolerant heart, don't criticize, attack or retaliate against the opinions and suggestions put forward by subordinates, and understand and accept them with a correct attitude.

10, honest and trustworthy. The so-called "decent people, decent people" is believed to be trustworthy.

4. What are the requirements for applying for foreman?

1. If it is open recruitment and re-employment, there should be corresponding application conditions, such as gender, age, work experience, experience, academic knowledge and other requirements.

2. If the recruiter doesn't ask for it, you should be prepared, because relevant tests may be conducted during the application process, such as written test+oral test (interview).

3. Production foreman: generally, it belongs to the grass-roots managers of first-line production units.

You need to be familiar with the production process and other technical knowledge, personal charm or basic management skills, and also have certain requirements for personal thinking. You should know how to communicate and coordinate, so that the examiner can see from your words whether you are good at communication or not in the general interview process. Of course, if you go further, the interview will ask you how to deal with some unexpected situations and how to deal with the relationship between work and people.

The necessary professional skills and knowledge, basic business management and good communication skills can help you succeed.

ⅵ What do you need to be a qualified head waiter?

Job summary:

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

* During business hours, be responsible for the supervision, inspection and communication of the whole restaurant.

* Be responsible for implementing the business training plan of the front office staff, and be responsible for the examination and evaluation of 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.

ⅶ How to be an excellent supervisor, and what conditions do you need?

Excellent enterprise executives should meet the following conditions:

1. Strong management ability. Including enterprise management, personnel management, production marketing and sales management, as the head of an enterprise, we should also learn humanized management and care, and encourage, educate, coach and train subordinates. Only in this way can we be competent and establish prestige among the managed.

2. Have high business ability. A supervisor will not be recognized by his subordinates without high professional ability and level.

3. Effective coordination ability. Only through coordinated management and communication between superiors and subordinates at the same level can we be flexible and keep pace.

4. Integrity and honesty. Take Tao as the heart and pay attention to morality.

5. Modesty. Modest and prudent, neither arrogant nor impetuous. Self-knowledge.

6. Be strict with yourself. Ask others to do it, and do it yourself first.

7. Justice. Excellent corporate executives must be fair, fair to others and selfless to themselves.

8. Be helpful. Don't be arrogant, give your love to your subordinates.

9. Be generous. Have a tolerant heart, don't criticize, attack or retaliate against the opinions and suggestions put forward by subordinates, and understand and accept them with a correct attitude.

10. Honesty and trustworthiness. The so-called "decent people, decent people" is believed to be trustworthy.

ⅷ What knowledge does a foreman need?

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. inside

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. The duties of the restaurant foreman

Recommended reading

The duties of the restaurant foreman

Hotel management system

ⅸ What is a foreman and what does he need to do?

Is a grass-roots manager.

1, need to know the company profile.

2. Know the people you need to manage and specialize in their work.

3, do a good job of supervision

What are the requirements of the head waiter in a hotel?

Professional and standardized hotel market needs a professional marketing team, and a group of professional sales managers are needed in the professional hotel marketing team. How to select and train a group of sales managers with good quality, strong ability and vigor is the magic weapon for the hotel industry to win the market.

First, the standards of excellent hotel directors

1, loyal and reliable, willing to contribute, everything puts the interests of the hotel first, is loyal to the post, and does not abuse power for personal gain.

2. Dare to manage, be good at management, do your best and do your duty.

3. Fairness, justice, equality, broad-mindedness, tolerance, kindness to others and meritocracy. There must be a fair measure.

4. Positive, enthusiastic and energetic. Infect your subordinates with your enthusiasm and care about their work and life.

5. Good business skills. Train business people, help sales people make bills and answer customers' difficult questions.

6, has a unique personality charm.

Second, how to carry out daily sales management

1. Hotel image management: The quality of hotel image directly affects customers' buying mood. The management of hotel image can be managed from the following two aspects.

A. Static: The environment and articles on the hotel site should be kept neat, clean and orderly, giving people a comfortable feeling.

B. Dynamic: Hotel sales staff should be warm and polite, respect customers and make them feel at home.

2. Hotel personnel management: through the understanding of sales staff, cultivate and tap their potential ability, establish and enhance team spirit.

A, understand the different personalities of subordinates, pay attention to give full play to their advantages, and adjust the working state of subordinates to the best.

B, adhere to principles, dare to manage, establish good interpersonal relationships, enhance team morale, resolve conflicts, and deal with black sheep.

C, implement the hotel's attendance and assessment system, never let things drift, and urge subordinates to abide by the hotel's rules and regulations.

D, in view of the problems existing in personnel, conduct targeted personnel quality training, rectify the sales team, and establish a healthy atmosphere.

3. Hotel sales management: The quality of sales management is directly related to the sales results. The sales manager should formulate a feasible management system according to the situation and characteristics of the hotel to ensure the smooth sales.

I. On-site reception:

Receive new customers (telephone customers, visit customers).

The reception of old customers (acquaintances and friends).

The principle of customer ownership.

Strict management, adherence to principles, and mobilization of team enthusiasm.

Handle customer ownership disputes.

B, customer management and tracking:

Answer customers' questions.

Collect customer information and do a good job in customer analysis and tracking.

Establish a customer case.

C. sales process:

Sales control: the determination of sales control personnel. Time and purpose of sales control. The number and amount of units that can be sold and controlled. Release processing of sales control unit. Handling of replacement unit. Start the treatment. Handling of sales control errors.

Transaction: apply for preferential discount and appoint the person in charge. The signing procedure of the closing customer and the review and management of the contract. Collection of customer deposit and management of documents for on-site transaction. Supervise the sales staff to follow up the transaction, the customer pays the down payment and signs the hotel business contract.

D. training:

Pre-sales training: organize market research, analysis of this project, analysis of comparable projects around, sales skill training, simulated sales process and performance evaluation.

Training in sales: training for the problems in the sales process, clarifying the purpose of each stage of sales, and solving the problems in the sales process in time.

Targeted training: targeted training for special problems in the sales process.

E. summary:

As an excellent sales manager, you should be good at summing up your work.

Make a sales plan and define the sales tasks in the next stage.

Summarize the sales situation, and carefully summarize and analyze the sales work in the previous stage from the aspects of sales, personnel, customers, cooperation with developers, surrounding markets and cost control.

4. Hotel information management: The feedback of the sales site information plays an important role in the planning team's formulation and adjustment of the hotel's sales strategy. It is the unshirkable task of the sales manager to collect information and provide first-hand information for the hotel. Information sources can be obtained from the following aspects.

A. Customers: Understand customers' various reactions to the hotel, such as opinions or suggestions on apartment type, area, facilities, price and payment method. , or edit in the form of a question and answer.

B. Sales staff: Understand the opinions and suggestions of hotel service staff, and conduct hotel analysis and feedback on the information surveyed by surrounding hotels through sales representatives.

5. Coordinated management: the sales department cannot exist independently without other related departments, and coordinating all aspects is also an important task for the sales manager.

A. communication with key customers.

B. communication with planners.

C. communicate with hotel leaders.

D. communication with the financial department.

E. communication with subordinates.

F. Communication with potential customers