What are the duties of the hotel foreman?

1. Check the self-gfd when taking up the post, attend the pre-shift meeting on time, check the gfd and attendance of the vegetable delivery staff, and arrange the work items for the day.

2. Check the work log to see if there is any unfinished work and the notice from the superior, and implement it.

3. Abide by the rules and regulations of the restaurant and obey the tasks of the leaders.

4. After receiving the menu, the menu should be put together and equipped with corresponding wooden clips. If you find any special remarks on the menu, you should communicate with the kitchen in time and explain them to the delivery staff.

5, according to the different nature of the dishes to control, adjust, production speed, the estimated dishes should promptly notify the front desk ordering personnel, temporarily cancel the dishes should promptly notify the kitchen to stop the production of dishes. Service menu and communicate with the floor.

6, check whether the dishes meet the quality. 5. Do not take the temperature is not enough, the weight is not enough, the raw materials do not match, the utensils are damaged, and the sales volume is not good. If there is a problem with the quality of the dishes, ask the chef in time and solve the problem immediately.

7. Contact the front desk to find out whether the serving speed meets the requirements of the guests.

8, regularly organize the training of employees in this department, and follow up and supervise. Lead by example and lead the staff of the department to do the corresponding work.

9. Be responsible for the management, rational use and cleaning of various items under its jurisdiction, and complete daily catering work according to standards and specifications.

10, attend the communication meeting on time, feed back the production situation, correct the problems found in time, and make a good job registration.

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