What are the responsibilities of the hotel floor manager?

Responsibilities of the floor manager

1. Responsibilities and powers

1. Responsible to managers and supervisors. Responsible for employee attendance and performance appraisal. Employees have the right to praise or criticize, reward or punish based on their performance.

2. Have the authority to arrange the work of subordinates according to daily work conditions and reception tasks.

3． Have the right to handle problems that occur at work and customer complaints. If they cannot be handled, they must report to the supervisor or manager in a timely manner.

2. Business requirements

1. Be able to skillfully master the service procedures for banquets, cocktail parties, and a la carte meals.

2. Able to assist supervisors and managers with the design, layout and safety of various forms of banquets, tea parties, exhibitions, etc.

3． Be familiar with and master the restaurant's dishes, order varieties and prices; be familiar with and master the varieties, origin, strength, characteristics and sales prices of liquor and beverages.

4． Strong organizational skills, able to lead subordinates to provide reception services to satisfy guests.

5． Work hard to learn catering business, management knowledge, service knowledge and Mandarin, and continuously improve business level and work ability.

3. Work content

1. Pay attention to registering the attendance of subordinates, checking whether the appearance of employees meets the requirements, and supervising those who do not meet the requirements to make corrections.

2. Meal preparation.

· Understand the ordering situation of each guest on the day, and understand the living habits and requirements of the guests.

· Assign work to subordinates based on the day’s work tasks and requirements.

· Gather all subordinates before the meal to explain the ordering situation, guest requirements and special precautions in the city

· Check whether the staff's pre-meal preparations are complete; condiments, Whether the ingredients are ready and ready; whether the layout of the restaurant is neat and uniform; whether the preparation room, tables and chairs, work cabinets, bar counters, sideboards, doors, windows, lights, etc. are smooth and bright; whether the dining table layout is neat and beautiful; Make it as soon as possible.

3． Work after the market opens.

· While the guests are dining, the minister should stand at a certain position and observe carefully, and flexibly direct the waiters at the table to serve the guests.

· For important banquets and guests, the minister must personally receive and serve them.

· Conflicts between guests or between guests and waiters must be mediated and properly handled, but conflicts and quarrels between guests are not allowed to be involved. If it cannot be handled, report it to the manager promptly.

· After the guests have finished their meal, they need to supervise the waiters at the table or personally compile the menus and drink orders for the guests to settle the bill to prevent missing orders.

· During the opening of the market, pay attention to the performance appraisal of subordinates. Those who have good or poor service, high or low efficiency, etc. must be registered and commented before or after the meal.

4． After-hours work.

· Collecting tableware: After receiving the meal, urge the service staff at the dining table to quickly clear away the tableware and send them to the dishwashing room for cleaning and disinfection in the food preparation room.

· Setting the table: After putting away the tableware and removing the dirty tablecloth, replace it with a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to its intact condition.

·Clean the restaurant: After doing the above work, do a good job in restaurant hygiene and keep the restaurant clean and beautiful.

· After subordinates have completed the above work, they must conduct a comprehensive inspection. Only after passing the inspection are the employees allowed to leave work.

· Keep a work log of the work situation on duty, that is, guest feedback, problems that occurred during the meal, important banquets and guest dining situations, guest complaints, etc., and report the work to the manager.