As a foreman in the hotel catering industry, how to manage employees?

The head waiter is the smallest department manager in the hotel. He should not only lead subordinates, but also face customers, asking the foreman to spend more time providing guidance for employees in order to achieve daily work goals. The foreman should supervise the work of his subordinates to ensure that the business requirements of the hotel are met. He also needs to play a leading role in his own team and directly participate in the service of the restaurant when necessary. He is the manager with the biggest workload and the hardest work in the hotel business process. So the foreman is required to be: 1, the person who leads the employees of this class to work. 2. The foreman not only leads and directs the work of subordinates, but also personally undertakes important service work. 3, can't have a personal concept of time, can only work with the hotel business as the center. 4. The foreman's supervision on the quality and quantity of subordinates' work determines the front office management and service efficiency. The foreman is a crazy person who falls in love with difficulties. The foreman is a healthy and energetic person, and never affects his work because of his poor health. 7. The head waiter is the person who goes to work the earliest and gets off work the latest in the hotel. Second, the management function of the foreman: As the front desk foreman, the most important job is to direct and coordinate A. As the person in charge of the daily operation and management of the restaurant team, the foreman must be responsible for the team's performance. B the foreman must manage all kinds of tableware, articles, facilities, environment and information in the area under his jurisdiction. C. The foreman must be able to solve problems, especially emergencies and obstacles that affect the quality of hotel services. D. The foreman must lead, guide and evaluate his subordinates, and the most important thing is to give full play to their abilities and enthusiasm. E. The foreman must make an accurate judgment on all kinds of things, including the mentality of employees and the needs of customers. The higher the accuracy, the better. As the manager of the smallest unit, the foreman must effectively exercise the following management functions in order to complete the above work: 1. Planning: The foreman needs to plan his daily activities, such as personnel arrangement, hotel meeting, training, large or special reception and so on. By defining the goal to be achieved and choosing the way to achieve it, these are the plans of the foreman. To participate in and complete the planning activities, you need to do the following: (1) Arrange special time for planning. (2) Collect all necessary data and comprehensive information. (3) Let employees assist in making plans or consult employees' opinions and suggestions. (4) Rational use of personnel, equipment, time and other resources. (5) Implement and review your own plan. (6) Finish your plan on time. 2. Organization: The hotel service organization should fully mobilize and make use of its subordinate employees and other resources, including the division of work responsibilities, and then assign them to employees, which includes training employees in service skills. Reasonable allocation of manpower and material resources in daily work, specifically the organizational function of the foreman should pay attention to the following points: (1) In team organization, the foreman has the power to force his subordinates to carry out tasks, orders and decisions, but this right comes from the authorization of the superior manager. (2) The internal communication channels of the team must be unblocked, and the foreman should also communicate with the superior management. (3) As an experienced manager, he can not only deal with formal employees, but also with informal employees. (4) When assigning tasks, personal data such as employees' skills, behaviors and experiences should be considered. (5) Let employees know the influence of their actions on hotels, departments and teams. (6) Effectively coordinate various resources. 3. Command: The function of the organization focuses on the division of labor and cooperation. The command function refers to that the manager, on behalf of the planner's will, gives instructions to subordinates with the help of the power given by the hotel organization, so that they obey the manager's function. The success or failure of command depends on the rationality of the plan and two factors (1). (2) the personal qualities of managers-if managers understand the plan bit by bit according to their own subjective thoughts or personal feelings, it may lead to arbitrariness. The foreman's command function is mostly aimed at a specific business (such as the venue layout of banquet reception), so we should pay attention to the following aspects: (1) Set an example. (2) Pay attention to employees' problems and concerns. (3) Give orders according to the characteristics of the task, which is reasonable and reasonable for employees to understand. (4) The fault of employees should be disciplined and punished resolutely, and it can be exempted. (5) In order to get the cooperation of employees, the most important thing is that the foreman should be fair and honest to his subordinates. (6) Thank and motivate outstanding employees, but the incentive work must pay attention to the effect, and the incentive method should pay attention to competitiveness, diversity and flexibility. (7) The foreman is required to have keen and correct analytical power and judgment, be able to keep up with emergencies, be calm in life, and show a positive attitude of calm and calm command. 4. Control: Although there are correct plans and reasonable organization and command in the process of hotel operation, there may still be deviations in the process of plan implementation. The main function of the control function is to correct those negative deviations and ensure the means to implement the plan. In order to achieve the purpose of task control, we should pay attention to the following contents: (1) Only by formulating the standards of work content can the control be implemented. (2) The standard of each work content shall determine the allowable deviation range. (3) Help employees improve when their work performance is not good. (4) It is easier to avoid problems and mistakes than to correct them. (5) It is an important control method to understand that operating under various indicators of the department. (6) Dealing with the most serious problems and obstacles first will help to achieve the planned goals. Now control is the key to supervision and timely rectification. As a foreman, you must spend more time at the scene to master the rhythm and dynamics of the scene. If problems are found, measures should be taken quickly. Third, the management principles of the foreman: As a foreman, you should always take all the principles with you, and pay special attention not to use comparable methods to deal with the problems you encounter. 1, management principle: seek the unity of the overall objectives of the hotel and the personal objectives of the employees. 2. Management by objective principle: By correctly evaluating the implementation of objectives, everyone's active participation and enthusiasm can be improved. You have already evaluated the answer! [URL = JavaScript:void(0)； ] Good: 9[/url] You have already evaluated it! [URL = JavaScript:void(0)； ] General: 5[/url] You have already rated it! [URL = JavaScript:void(0)； ] Bad: 0[/url] You have already evaluated it! [URL = JavaScript:void(0)； ] Original: 4[/url] You have already evaluated it! [URL = JavaScript:void(0)； ] Non-original: 0[/url] The scenery here is good 2009-12-120:16 Satisfied answer: the head waiter of the 25% floor of the catering department. Responsibility: 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. Carry out the pre-shift meeting system: (1) convey the work instructions and quality requirements of superiors, summarize the deficiencies and violations 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. Head waiter's job responsibilities restaurant management system