Not a restaurant foreman, what should I pay attention to when applying for a foreman?

When applying for a foreman in a restaurant, you should pay attention to the following points:

1, self-confidence: there is a foreman's atmosphere, don't be timid. But it can't give people the feeling of arrogance.

2. Answer: Give a relaxed and experienced answer.

2. English: English is commonly used in restaurants, preferably.

3, recipes: it is best to understand their recipes, familiar with ordering, ingredients, inventory.

Attached, when applying for a restaurant foreman, pay attention to related topics that the interviewer may discuss:

(1) The work of a brand-new post should start from four aspects: 1, understand the job requirements of this post, 2, analyze the characteristics and defects of this post, 3, analyze the working ability of collaborators and subordinates, 4, re-formulate the work plan and guidelines according to the understanding of the above contents, and implement your own management outline.

(2) The position implies responsibility and task from the literal meaning of the name. Generally speaking, it is the duty you should earnestly perform in your post, the task you should strive to complete, and the responsibility you should bear.

(3) There are two main principles to be followed in handling guest complaints: the first is to meet the requirements of the guests to the greatest extent, and the second is to minimize the loss of the hotel.

(4), can't change the environment, can't change yourself. Treat people with sincerity, win the love and support of subordinates, improve work ability, exert personality charm and win the conviction of subordinates.

(5) There is only one purpose for setting work standards, that is, to let employees know what they should achieve in their work.

(6) Control the three points (1) and distribute the tasks equally, so as to be fair and reasonable; (2) Make a reasonable bonus distribution plan, so as to enjoy the benefits; (3) Caring for and considerate of subordinates, always taking the lead in undertaking the most difficult tasks.

(7) Communication is the most effective means of management, and communication is the golden key to heaven. Managers who are good at communication will resolve conflicts invisibly and let people around them closely unite around you. Communication can make your subordinates gain trust and forge ahead, and communication can make your team gain combat effectiveness and cohesion.

(8) First of all, you should have the ability to judge and make decisions beyond your subordinates, and you should convince your subordinates in every decision. Second, a bowl of water must be balanced, not favoring one side over the other. Third, you should be able to point out the problems and better solutions of subordinates in the implementation process.

(9) The difference between a foreman and an employee is that the foreman is the supervisor, the employee is the executor, the foreman is the controller, and the employee is controlled.

(10) The foreman's concern for employees should not only be reflected in life, but also help employees grow up and care about their needs, such as spiritual needs and career goals. The foreman should help employees to set feasible life goals and help employees grow up quickly, which is the most valuable.

Extended data:

Restaurant foreman refers to the grass-roots management personnel of the restaurant, who, under the leadership of the catering department manager, is responsible for leading the hostess, waiters and waitresses, waiters and waitresses of Chinese and western restaurants to complete their daily work.

Its main tasks are: to strengthen the daily management of the team, including attending the regular meeting of the department, understanding the daily reception and reservation, holding the regular meeting of the team and organizing the implementation and reasonable scheduling as required to ensure the effective connection of all links; Coordinate and communicate the kitchen work of Chinese and western restaurants to ensure normal operation, and fill in the feedback form, work log, business report and shift book in time. Do a good job in restaurant sales service statistics and the establishment of customer history files.

Organize employee reception, mainly including leading employees to complete daily restaurant cleaning, setting tables before meals, receiving guests and selling meals and drinks; Supervise the work of waiters.

Correct problems in time when they are found; Fully grasp the guest's dining situation, handle guest complaints in time, and provide key services for special guests and important guests in person. Strengthen the management of team members, mainly including assisting Chinese and Western restaurant managers in attendance, performance appraisal, rewards and punishments. Grasp the staff's ideological status, work performance and business level in time, and carry out relevant business training in a targeted manner.

Baidu Encyclopedia: Restaurant Head Waiter