How does the foreman lead a hotel team?

1. Under the leadership of the hotel manager, be responsible for the organization of restaurant services and complete the reception tasks according to the requirements and specifications.

Second, after receiving the notice of holding a banquet, we should actively assist the chef to draw up the banquet menu, and rationally allocate service personnel, arrange daily supply in time, and do a good job in the design and service management of large-scale banquets according to the nature, specifications and eating habits of guests and hosts.

Three, in-depth work practice, found that the problem is corrected in time, to participate in some aspects of service work, especially the important banquet to personally serve as the reception.

Fourth, take the initiative to contact the kitchen, coordinate the connection between hotel service and kitchen, mediate various contradictions and disputes in dining, listen carefully to customers' opinions, and continuously improve service.

Five, strengthen the ideological education of waiters, and seriously organize the political and professional study of waiters. Before going to work every day, call the waiters in the restaurant for a short meeting, summarize the work situation, arrange the tasks for the day, and constantly improve the political quality and business skills of the waiters.

-Chat with your own employees to find out what they think of the job and what the manager thinks. Correct the mistakes in time and tell them that you will pass them on. Communication must be harmonious, dare to face their reactions, especially their dissatisfaction, and don't refute them immediately.