Do the front desk supervisor and the foreman mean the same thing?

No, the supervisor is the boss of the foreman.

The main responsibilities of the supervisor are: 1. Conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Formulate the service standard and workflow of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the chef to improve the work.

6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean.

8. Do a good job in supporting the restaurant and fire prevention.

9, completes the work log, completes the shift work, completes the work plan and work summary.

Job responsibilities of the foreman:

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.

I hope I can help you!