Job responsibilities of the floor manager

Responsibilities of Floor Manager (Selected 10 Articles)

In today's society, job responsibilities are becoming more and more important to people, and formulating job responsibilities can effectively prevent the phenomenon of job wrangling caused by job overlap. So how to formulate job responsibilities to play its greatest role? The following are the responsibilities of the floor manager I have carefully arranged for your reference, hoping to help friends in need.

Responsibilities of Floor Manager 1 Job Description:

1, manage and supervise the daily work of the whole guest room floor;

2, check the floor public health * * * area, and keep it in good condition;

3, do a good job in the area of fire prevention, theft and other security work, to ensure the safety and quiet of the floor;

4. Assist the manager to deal with guest complaints, visit guests regularly and record lost or damaged items;

5. Control the keys of rooms and other doors and replace them on time;

6, responsible for the daily floor staff work arrangement and deployment;

7. Responsible for guiding the foreman's work, and implementing and checking the completion of the work;

8. Check the gfd and courteous service of employees under their jurisdiction, handle guest complaints and give feedback to employees' work;

9. Assist the housekeeping manager to plan and arrange the training of employees' business operation skills and procedures and hotel rules and regulations.

Qualifications:

1, male or female, under 30 years old, college degree or above, with basic English conversation;

At least 2.3 years working experience in related positions in star hotels;

3. Strong communication, coordination and organizational skills;

4. Master the general theoretical knowledge of hotel management and be familiar with the use of various cleaning equipment and detergents.

Responsibilities of the Floor Manager Part II Work Overview:

Familiar with the workflow of the food and beverage department, fully understand the internal workflow related to catering services such as welcoming guests, taking seats, ordering food, desktop service, pouring wine and serving food.

Scope of responsibilities:

1. Under the leadership of the manager of the catering department, be responsible for the catering service and management of the whole restaurant to ensure the service quality of the catering department;

2. Check the daily service process and quality, supervise the staff to strictly implement the service regulations, do a good job in pre-meal, in-meal service and after-meal work, and keep close contact and coordination with the kitchen;

3, responsible for the restaurant staff deployment, scheduling and staff attendance, assessment, to ensure the quality and efficiency of catering services;

4, grasp the market information, understand the customer situation and customer requirements, do a good job in the collection and accumulation of business information, and timely feedback to the chef and relevant leaders;

5. Preside over the daily pre-meal meeting, check the staff's gfd, attend the quarterly hotel meeting, report the work, and convey the meeting spirit to the staff;

6, understand the day's supply menu, understand the reservation and the guest situation, and tell the foreman, organize the restaurant waiter to do a good job of selling dishes and drinks, and personally organize the arrangement and serving when necessary;

7, responsible for the management and inspection of restaurant property, equipment and materials, accomplish know fairly well, and report consumption and loss in time every month;

8, properly handle the guests' opinions and complaints about the service and construction of the restaurant, and seriously improve the work;

9. Keep the dining room facilities clean and tidy, report the maintenance situation and put forward suggestions for replacement and increase;

10, responsible for the arrangement of catering reservations, the checkout and collection, and the delivery of bills;

1 1. Understand and master employees' ideological status, do ideological work well and report to superiors in time.

Responsibilities of the floor manager 3 1. Be fully responsible for the operation and management of the floor and report directly to the general manager;

2. Responsible for making long-term and short-term annual and monthly plans of the building, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager;

3. Formulate service standard procedures and operating rules, check the service attitude and service rules of staff in subordinate posts, ensure food quality, urge departments to do a good job in sanitation and cleaning, and carry out regular fire safety education;

4. Cooperate with the kitchen department according to the market situation and season, make a good food replacement plan, control the standard specifications and requirements of food and drinks, correctly control the gross profit margin and cost, do a good job in floor cost control, reduce operating costs, and ensure the completion of business indicators and profit indicators;

5, cooperate with the personnel department to do a good job in human resources, responsible for organizing regular training for employees in the hospital, as well as the assessment of employees in each position;

6. Pay attention to on-site management, regularly inspect and supervise the whole hospital, cooperate with the quality management department to ensure the normal activities, and constantly improve the management level and service quality;

7, presided over the daily and regular floor meeting, often review the business situation, timely adjust and improve the business measures, formulate corresponding sales plans, expand sales and increase operating income; Attend the management meeting of the company;

8, pays special attention to the maintenance of equipment and facilities, to ensure that all kinds of facilities are in good condition, and get the correct use, to prevent accidents;

9. Pay special attention to the construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, attach importance to the quality education of employees, supervise the employees in each position to strictly perform their job responsibilities, and do a good job in establishing and perfecting various assessment systems.

10, coordinate the relationship between this department and other departments, and do all the work assigned by the general manager or vice president.

The responsibilities of the floor manager Part IV 1. Be fully responsible for the daily affairs of the floor, including new employee assessment, interview, business training, employee renewal, holiday arrangement, etc. Supervise the implementation of rules and regulations and post responsibilities and all other related matters.

Two, responsible for handling business promotion, management division of labor, consulting customer satisfaction, customer development, cost control and other related work.

Three, responsible for the supervision of subordinates gfd, manners and attitudes, and constantly improve the overall quality.

Fourth, comprehensively supervise employees to provide efficient and courteous services.

Five, check the rationality and flexibility of the subordinate post arrangement, and according to the business situation at any time to mobilize.

Six, set an example, supervise whether the personal behavior of subordinates meets the standards set by the restaurant.

Seven, control the loss rate of tableware, and always supervise and educate subordinates to operate as required.

Eight, carefully arrange the health post responsibility system of subordinate employees, and establish a health management system.

Nine, follow up whether the daily inventory registration of subordinates is rigorous and check at any time, and supervise the month-end inventory work on site.

X. check the sanitary condition of the guest room bathroom at any time. Pay attention to whether the working procedures and sanitary conditions of the food delivery department and the logistics department meet the requirements and correct them at any time.

Eleven, presided over the department manager's plan, budget and goal setting. Control the use of daily necessities in restaurants.

Twelve, presided over the department meeting, review the problems, put forward suggestions for improvement, and implement the responsibilities.

1 1. Communicate closely with all departments to ensure the normal operation of the restaurant.

Twelve, master the skills of handling guest complaints, and properly solve guest complaints.

Thirteen. Perform other duties as required.

Responsibilities of Floor Manager 5 1. Strictly abide by the company's relevant rules and regulations, unite and cooperate.

2. Cooperate with the general manager of the company to do a good job in operation and management, constantly improve the company's rules and regulations and supervise their implementation.

3. Work closely with the middle managers such as the competent minister and foreman, listen carefully to the opinions of the grassroots, find the problems in the work in time and improve them immediately.

4. At the end of each month, make a summary of the current month and the work plan for the next month on a regular basis, analyze and study, and formulate corresponding measures accordingly to make all preparations.

The manager on duty will come to the company on duty regularly within the specified time. Responsible for handling related work.

6. On the same day, the manager on duty should take out the cashier's reserve fund from the finance department and send it to the cashier together with the cashier's seal kept before business that night.

7. The manager on duty should arrange the management personnel on duty to supervise the work completion of the cleaners during the day to ensure the cleanliness and hygiene of the business premises.

8. Preside over the regular meeting of managers before business every day and summarize the work of the previous day; Supervise and manage personnel to arrange the work preparation for the day.

9. Reasonable arrangement and understanding of the guest's reservation, combined with the consumption of the day for reasonable hospitality.

10. When returning goods, the manager on duty must be responsible for verifying and re-signing, and indicate the reasons on the wine list.

1 1. Visit the meeting place frequently during business hours, observe the working attitude and enthusiasm of all employees, care about subordinates and understand the ideological trends of employees.

12. Sum up experiences and lessons at any time in practical work, and constantly improve their management level and quality.

13. Read the working notes of managers carefully, make records and read them carefully.

14. Supervise the inspection and maintenance of fire control facilities by security guards, put an end to all fire hazards and ensure the safety of company personnel and property.

15. Responsible for the planning of various activities of the company.

16. report to the company's senior management in time every month and arrange the assessment of management personnel.

17. Be responsible for checking the employee attendance sheet of the current month.

Responsibilities of the floor manager 6 1. Responsible for checking the arrangement and sanitation of the necessary items such as tables, chairs and tableware in the working area of this group, and directly responsible to the main manager of the restaurant.

2. Prepare meals with the waiter.

3. Provide technical guidance to this group of waiters.

4. Check gfd of each waiter in this group before taking up his post.

5, responsible for providing quality services for VIP.

Responsibilities of the floor manager 7 1. Implement the on-site management system, maintain good communication with front-line guests, report all work directly to the vice president of operations, and lead all employees of the operation department to do a good job in guest reception;

2. Be responsible for the management and daily operation of the operation department, formulate the management rules and regulations of the department according to the overall management policy of the company, define the management objectives, ensure that the service of the operation department reaches the first-class level, and make the department work smoothly;

3. Be responsible for formulating the working procedures, service standards and training of personnel in each position of this department; Responsible for managing and training the professional knowledge, self-quality, work efficiency and service quality of department employees;

4. Guide and supervise the gfd, working procedures, service processes and quality of employees in this department, whether they are considerate, enthusiastic and polite to customers, and whether they care for the company's facilities and equipment;

5. Be responsible for formulating departmental cost control standards, leading departmental employees to complete various tasks assigned by the company, and encouraging employees to maintain a good work attitude and a high degree of work enthusiasm;

6. Actively cultivate outstanding employees, regularly conduct business training, business skill assessment and job evaluation for departmental employees, and actively reserve all kinds of talents for the company;

7. Organize regular meetings of the Operation Department, formulate and implement departmental plans, inspect and evaluate departmental services, and handle guest complaints;

8. Strictly manage and inspect the facilities, materials, supplies and appliances of this department, and keep the intact rate; And formulate relevant forms to regularly check the facilities, safety and hygiene of the department;

9. Assign work indicators and tasks to subordinates and guide their work; Coordinate and correct the problems between this department and other departments;

10. Actively cooperate with other departments, maintain good communication, coordination and contact, and do a good job in daily reception and information management.

Responsibilities of the floor manager 8 1. Regular meeting before class, understand the attendance of employees, check the gfd of employees, arrange the tasks of the day according to the work arranged by the supervisor and arrange the waiter to watch the post.

2. Check the display of tables, stools, chairs and countertops in the management area, whether the required items and appliances are sufficient, and whether there is any problem with electrical equipment and lighting.

3, urge employees to do a good job of health and comprehensive inspection, pay attention to the cleanliness of the health corner, found unqualified, assign subordinates to do a good job.

4. Count the number of tableware and utensils, arrange cleaning and hygiene, check the delivery and receipt of fruit juice, sauce and other items, and make supplementary work.

5. Ask the production department about the varieties supplied that day, and find out the varieties sold that day and the products that need to be promoted.

6, within the prescribed time, according to the actual work situation to arrange employees to eat snack.

7. When the guest checks out, help the guest check out. Pay attention to polite language when collecting money. It is forbidden to take tips without permission.

8. Calm the working mood of waiters (waiters within the system and responsibilities), handle the problems between waiters and at work, and report to the general manager (general manager of the system and responsibilities) in a timely manner if the situation is serious.

9, check the waiter's work and service procedures, at any time to urge employees' service attitude, work effectiveness, gfd, work discipline, service standards, etc. , found that the problem is solved and corrected in time, and report to the superior.

10, gradually do a good job of closing the market (never affecting the guests), and count tips, menus, tableware, utensils, etc. And urge to do a good job in health.

1 1. Make a good record of the day's work, summarize the work tonight after the class starts, and comment and correct the related problems and events that have occurred.

12. Conduct safety inspection after closing, pay attention to fire hazards, turn off all lights, and lock furniture cabinets, doors and windows.

Responsibilities of the floor manager 9 1. Generally, it is required to have a high school education or above and have received training in service management and hotel management;

2. Understand the knowledge of public relations etiquette, psychology and management;

3. Familiar with the management workflow and management norms of hotels and restaurants, and have strong organization, management and organization and coordination capabilities;

4. Have noble professional ethics and personality charm, and have a high sense of responsibility;

5. Have considerable knowledge and level of catering management and good comprehensive quality;

6. Have a good team spirit, pioneering and innovative spirit, strong communication and coordination skills, and dare to take responsibility;

7. Good temperament, kindness, generosity, modesty, cheerfulness and sociability;

8. Have some relevant management experience.

The responsibilities of the floor manager. Carry out the work instructions of the general manager, complete the daily work of the floor under the leadership of the general manager, and be responsible for and report the work.

2. It is necessary to ensure that on-the-job personnel take up their posts on time, provide warm and thoughtful services, and make the waiters strictly perform their duties of providing quality services.

3. Understand and answer all kinds of questions raised by subordinates at any time, and be responsible for tracking and solving them.

4. Responsible for ordering food for the team and determining the table standard.

5. Attend the company's supervisor meeting and the daily training of B-level.

6. Before the market opens, inspect the decoration, music and lighting of the restaurant, set the table and the arrival of the waiter.

7. Insist on the management, inspection and supervision of the service site, and do all the work in strict accordance with the service process and quality requirements of the restaurant.

8. Contact with the guests more to find out their satisfaction with the dishes and services.

9, responsible for handling the mistakes in the service and guest complaints, coordinate the relationship between the guests and service personnel, to ensure that the guests are in a good mood.

10, responsible for coordinating the relationship with other departments of the company and coordinating the subordinate supervisors and service posts.

1 1, responsible for establishing the service procedures, service efficiency and service effect assessment and inspection standards of restaurants.

12, you must personally participate in some large or important reception work.

13. Verify and complete various related business reports on time.

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