As an acting foreman, what kind of skills should you have?

The foreman is the most basic management cornerstone of the hotel. It is related to the normal operation of daily work and the stability of hotel management. In hotel management, the foreman should play seven functions in his daily work: transmission, guidance, execution, example, inspection, training and communication.

One: transmission

The foreman is the most basic manager of the hotel, and also the person who has the most direct contact with employees in the relevant rules and regulations of the hotel. Supervisors and foremen need to report to the manager the employees' work attitude, daily performance, daily work efficiency, daily business situation, daily necessities consumption and special work situation. And accurately convey the arrangement and guidance of the hotel and the manager's related work to every employee to ensure the circulation and efficiency of information from top to bottom, the correct and orderly work of the department and the efficient completion of the department's work with good quality and quantity.

This transfer function is not only a single direct information transfer, but also requires information analysis according to different situations. After comprehensive judgment, immediately judge and execute the information that can be processed within the scope of their functions. Information processing beyond the scope of their own functions shall be reported to the manager after analysis and judgment, and shall be implemented immediately after the manager makes a ruling and guidance.

Another function of the head waiter is to convey information to the guests and a healthy, scientific, environmentally friendly, economical and warm consumption atmosphere to the customers who have been spending in the hotel, without damaging the image of the hotel in terms of image, words and actions.

Second: guidance

The foreman should correctly guide the employees' daily work, what they can do and how to do it under the leadership of the manager. To what extent, what you can't do, the consequences of doing something you shouldn't do and the ways to save it. Innuendo or positive expression will lead employees' work attitude and daily behavior to a better and more efficient state.

Three: implementation

The foreman is the basis of hotel management, and his functions are more important. Strictly ensure the normal implementation of rules and regulations of hotels and departments, standardize employees' working attitudes and behaviors, ensure the standardization of employees' services, ensure that employees' working ability is maximized and their work passion is well maintained, coordinate the division of labor and cooperation among employees, and achieve orderly management, principled work and well-founded rewards and punishments.

Four: for example

As a grass-roots manager, we should also set an example in our work. The most direct benchmark for employees is the foreman. One thing, what the foreman does, often becomes the standard for employees. When employees encounter the same situation in the future, they will imitate and learn from the foreman's handling methods. Therefore, foremen should maintain their excellent work image and set a correct benchmark for employees to learn and imitate. And a good example image is also very beneficial to the daily management of employees.

Five: check

The function of inspection is that the foreman affirms the quality of employees' work, supervises the operating procedures of employees' daily work, makes a complete and comprehensive summary, and corrects and praises employees' shortcomings and advantages in a targeted manner. Let employees' working ability be reflected in the most essential way, and find their own shortcomings and advantages in the process of continuous improvement, so that the advantages can be maintained and the shortcomings can be corrected. At the same time, it also gradually improves its own management deficiencies and maintenance, and optimizes the correct management methods. Check that one is for employees and the other is for yourself, so that both sides can coordinate.

Six: Training

Regular and irregular training for employees is the most basic measure to ensure the continuous improvement of employees' working ability. The six skills of hotel service, gfd manners and etiquette, rules and regulations, hotel culture, surrounding information of new hotels, and even the interests and specialties of employees' life and work can be trained. At the same time, we need to constantly improve our own abilities and improve our management and working methods. In the process of constantly learning new things and improving yourself, we can better ensure the Excellence and continuous Excellence of a team.

Seven: communication

The foreman needs to do the most basic communication in every detail, and employees, foreman, other departments and superiors should have good communication to avoid poor information and uncoordinated division of labor and cooperation. Benign communication between employees is conducive to improving division of labor and cooperation, communication between foremen is conducive to normal and orderly work, communication with other departments is conducive to teamwork and unity and cooperation, and communication with leaders and superiors is conducive to reducing mistakes and mistakes in work.

The seven functions of the foreman need to be synchronized and coordinated to produce the best benign effect.

Job responsibilities of the foreman

1. Under the leadership of the Food and Beverage Manager, be responsible for and report to him.

2. According to the service standards and quality requirements, lead the western restaurant waiters to do a good job in service, keep close contact with the kitchen and coordinate all the work.

3. Hold a pre-shift meeting to lead all staff to do a good job in reception service, cleaning, introduction and promotion of dishes and drinks to ensure accuracy, high quality and high efficiency.

4. Understand the daily booking situation and lead the staff to provide accurate and thoughtful service.

5. According to the needs of the restaurant business, organize regular training of employees' business knowledge, business skills and service quality.

6. Check the business premises every day (before and after meals) to ensure that all equipment, facilities and dining environment are kept in good condition.

7. Grasp the employee's attendance and work performance, and report to the manager of the food and beverage department regularly, so that the manager can evaluate the employee's performance.

8. Review the bills of restaurants and bars and the daily report of drinks purchase, sale and storage every day, organize relevant personnel to make an inventory of drinks and materials at the end of each month or the beginning of each month, and report the inventory to the manager.

9. Deal with emergencies, solve all kinds of guest complaints, and report to F&B manager in time.

10. Attend the regular meeting of the Food and Beverage Department, report the operation and management, and accept the task assignment.

1 1. Organize subordinate employees to attend this part of the meeting, complete the work of uploading and distributing to employees, and make summary and deployment arrangements.

12. lead and urge the waiter to do a good job in safety and cleaning in this part to ensure that it meets the standards stipulated by the hotel.

13. Be responsible for the management of materials and drinks in western restaurants, make regular inventory, conduct irregular spot checks on various parts, and report the inventory and spot checks to the manager of the catering department at any time.