How can I be a foreman in a hotel?

First, we should know what the head waiter does: 1. Job title: restaurant head waiter

2. Direct supervisor: restaurant manager

3. Management object: all the staff in the restaurant

4. Job summary: Assist the manager in the daily operation and management of the front hall, ensure a comfortable dining environment, high-quality food and good service to attract tourists, and provide standardized and high-quality services to the guests.

VI. Responsibilities and authorities:

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 hand-off, arrange employee shifts and rest days, and be responsible for the attendance of employees.

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 for the assessment and evaluation of the subordinate staff.

properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

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

supervise the waiters to use the facilities, equipment and supplies in the front hall 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 the staff to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

complete other tasks assigned by the manager.

VII. Qualifications:

I love service work, work steadily and conscientiously, and have a strong sense of professionalism and responsibility.

familiar with the knowledge of restaurant management and service, with skilled service skills.

I have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

be familiar with the service procedures of banquets, receptions and buffets, and be able to assist the manager in the design and arrangement of various banquets, receptions, cold dinners, tea parties, exhibitions and so on.

be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

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

graduated from a tourism college or equivalent, and has worked in catering service for more than three years (western food service for more than two years).

healthy, energetic, dignified and generous.

VIII. Work content:

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

Pre-meal preparation:

(1) Understand the ordering situation of the guests on that day and their living habits and requirements.

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

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

Work during the meal:

(1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk attendant to serve the guests.

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

(3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for settlement, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, and reward or criticize them after the meal.

Work after closing:

(1) Tableware collection: After closing, urge the desk attendant to quickly clean up the tableware on the table according to the closing procedures and standards, and send it to the food preparation room for cleaning and disinfection.

(2) table setting: put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: After doing the above work, do a good job in the hygiene of the dining room 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) Keep records of the day's work and guests' feedback, problems during the meal, important banquets and guests' meals, guest complaints, etc. and report the day's work to the manager.

X. Power

It has the power to allocate the work of its employees.

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

The foreman is the team leader in essence, and other foreman responsibilities are similar as above. Other things to know: 1. The meaning of "management"

Management: coordinating the allocation and utilization of all resources through the process of planning, organizing, leading and controlling work to achieve organizational goals.

The basic summary of planning, organization and leadership is as follows:

Planning: the management of determining management objectives and specifying ways and means to achieve the objectives

Organization: the management of rational division of labor, coordinated and rational allocation and use of resources, and correct handling of people's relationships

Leadership: the process in which one person exerts influence on others is called leadership. Leaders: that is, people who exert influence are called leaders (in order to achieve goals, they instruct others to influence others' behaviors)

The role of leaders is to induce or persuade all subordinates to make their best efforts to consciously contribute to the realization of organizational goals. Leadership is a function of management and an important aspect of management work. The ability to lead effectively is only one of the necessary conditions for an effective manager.

2. As a grass-roots manager, I have a clear understanding of my work scope

1. First, I cooperate with the manager to manage my area

2. I have a good cooperative relationship with other department heads, kitchens, logistics, etc.

3. I understand why I should do it, what I should do, how to do it, what I will do, and how to correct it if it does not meet the requirements

. Specific implementation of each work

2. Responsible for leading the whole class to do a good job in reception service, cleaning and sanitation, introduction and promotion of various dishes and sprinkling water according to the restaurant service regulations and quality requirements

3. Grasp the number of reserved tables, requirements and standards for the banquet in the restaurant that day, and be aware of them.

4. Participate in and urge the staff to prepare for meals manually.

5. Keep close contact with the kitchen, and reflect the guest's opinions and requirements in time.

6. Handle guest complaints and criticisms and report to the manager in time. < /P< p>

Be responsible for collecting, distributing and keeping shift materials

8. Make an overall inspection of the restaurant before the meal, check the preparations of tables, chairs and tableware according to the standards, and explain the menu to the waiter.

9. When guests enter a restaurant, they should take the initiative to greet the guests and sit in rows.

1. Be responsible for the handover, make a good record of handover, and conscientiously do a good job in the attendance assessment of the personnel under the jurisdiction of this area.

11. Seriously complete the temporary tasks assigned by the manager.

12. Be responsible for the seating of important guests and the documentary appreciation of seeing them off.

13. Be responsible for the conservation, storage and maintenance of water, electricity and mobile materials in this area.

fourth, how to hold the pre-class meeting

1. The queues are arranged neatly.

2. Count the number of people and check the number of people who should arrive in this area.

3. Check the gfd of employees.

4. convey the instructions and notices from the boss.

5. Precautions for dinner.

6. Explain special dishes and knowledge, as well as clean dishes and new dishes.

7. check the knowledge of commenting on meals orally. < /P< p>

lead employees to do some recreational activities

9. assign meals according to the division of labor and rationalize.