How to be a foreman in the front office of catering

Foreman is the basic management of hotel work, one of the important management links in the operation of hotel departments, and the best and fastest way to the senior management industry of star-rated hotels. The following is what I have compiled about how to be a foreman in the front office of catering. I hope you like it!

First, the hotel front desk foreman on-site management

(1) According to the service level, professional knowledge, skill level, image temperament, adaptability and physical condition of each waiter (especially for some waiters every month? Those days? You should know all the discomforts and arrange different service posts and shifts reasonably. Advocate health service, oppose working despite illness, and ensure high-quality service (especially room service).

(2) In the course of business operation, according to the specific conditions and requirements of customers, timely adjust the service personnel and service content, flexibly master the service items, and reasonably put forward the ideas and suggestions that customers are satisfied with. Such as large-scale meetings, wedding banquets, etc. Especially for some loose banquets, we should understand its procedures, its particularity, its speed, its atmosphere and its satisfaction.

(3) Have the right to give oral praise or criticism to the work performance of the staff under their jurisdiction and put it on record. For other forms of praise or criticism, dismissal, etc. , only suggest rights to superiors, and explain the reasons realistically. But remember, whoever dismisses employees casually is a sign of managerial incompetence.

Second, the hotel lobby foreman on-site training

(1) The foreman's own comprehensive service level will directly affect the service level of subordinate waiters. Therefore, in their daily work, the elegant temperament, smiling service and harmonious management of the foreman are the best training. They can learn a lot from you and they can see their future from you.

(2) Routine inspection is the beginning of training. Starting from bit by bit, from the placement of items to the implication of flower arrangement, from personal image to environmental sanitation. Train them to learn self-examination and let everyone know what they are doing every day. Cultivate them to think everything from the perspective of the foreman and enhance their sense of responsibility and service.

(3) Pre-shift meeting is the best training time. Just talk about a service knowledge, skills, language norms, excellent examples, etc. Check it every day during operation, and it is still fresh in my memory. There should be various forms, not just I talk and you listen, but also interaction, so that the effect is good and more service leaders are trained.

(4) Don't turn the pre-shift meeting into a series of mistakes. Yesterday's mistakes are still criticized today, everyone is accompanied by a mistake, and the spirit of the day is criticized in the morning. What happened yesterday should be solved yesterday! You can't turn it into your own rights exhibition, then your daily pre-shift meeting will only become a formality, and more and more employees will resign.

(5) Don't rush to work for the new waiter. The waiter in the restaurant must memorize the menu first, and be familiar with which page and line each dish and drink is on. Then go to the gourmet room to familiarize yourself with the dishes and learn about the collocation (small ingredients), shape, color, taste and so on. The main ingredients and auxiliary materials of dishes; The room attendant should be familiar with the room, clothes, cleaning supplies and tools. Contact with the old waiter again and conduct skills training will get twice the result with half the effort.

The hotel lobby foreman solves the main complaints of customers on the spot.

(1) As a foreman, you should also have the ability to solve customer complaints in operation. Solving customers' main complaints is a general complaint that has no impact. When solving complaints, we should distinguish the responsibilities. Avoid your own problems and quagmires, and customers' problems are merciless. Remember that no matter what problems arise, as long as customers complain, they are all caused by our poor work, so customers are always right!

(2) We must resolutely carry out the duties of the foreman set by our respective hotels and departments. We must really learn thoroughly, use our feet, use our skills and make good use of them. Only in this way can you distinguish your rights and responsibilities, work better and have a chance of promotion.