Workflow of Restaurant Front Office Manager

How to be a good lobby manager of the food and beverage department, and what are the specific contents and requirements of the work. The following is the workflow of the restaurant front office manager I arranged for you for your reference. Welcome to read!

Workflow of Restaurant Front Office Manager

1. Supervise the daily operation of the restaurant, make the employee attendance sheet, and check whether the employee attendance, personal hygiene and gfd meet the requirements, and whether the uniforms and shoes are neat.

2. Be responsible for making restaurant marketing plans, standardizing and implementing service procedures.

3. Attend the general manager's regular meeting and various meetings held by the general manager, and listen to the tasks assigned by the organization.

4. Pay attention to the training of employees, organize regular study of service skills and skills, train employees on hotel awareness and promotion awareness, conduct regular assessment and make training records.

5. Treat guests warmly, be modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site management, stick to the front line during business hours, and find and correct problems in service in time.

6. Check the service quality of the restaurant to ensure the service quality provided by the restaurant.

7. Strengthen the management of restaurant property, master and control the use of items, reduce expenses and loss of items, and put an end to waste.

8. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and arrange cleaning work regularly.

9. Maintain good cooperative relations with departments at all levels, communicate with logistics director for a long time, and develop special dishes according to seasonal differences and guest tastes.

10, do a good job in guest relations, actively communicate with guests, accept guest opinions with an open mind, handle guest complaints, take practical solutions immediately when necessary and report to the general manager.

1 1. Record the business situation of the day, check the work on duty every day, and summarize the weekly and monthly work.

12, familiar with the location of restaurant facilities and equipment, pay attention to the safety awareness of employees, and be safe without accidents.

13. Preside over the pre-meal meeting, convey the instructions from the superior, make a final inspection of the pre-meal preparation and summarize after the meal.

Responsibility 2: The duties of the restaurant lobby manager.

1. Organize the restaurant foreman to conduct pre-job training for waiters, participate in employee interviews, and negotiate employment with the administrative manager.

2. Be responsible for the training, assessment and coordination of bars, receptionists and foreman.

3. Supervise the foreman and waiter to work in strict accordance with the service procedures; Understand the employees' ideological status and stimulate their enthusiasm for work;

4. Implement restaurant rules and regulations, restaurant etiquette, service details, etc.

5. Check the kitchen, bathroom, lobby floor, stove, table, chair, chopsticks, glass windows, etc. The whole store every day. Check whether employees' personal hygiene work clothes are clean and tidy, whether their hair is neatly combed and whether their nails are too long.

6. Supervise the daily food supply, quality and processing, and put forward opinions on kitchen work;

7. Hold a pre-class meeting every day to solve the problems encountered in practical work;

8. Collect the feedback from customers and waiters, and report to the administrative manager, who will handle it uniformly;

9. Daily summary, business analysis every 10 day and comprehensive summary every month;

10. Arrange the personnel on duty and make the duty rotation table;

1 1. Coordinate the relationship between the lobby and the kitchen;

12. Work with the chef to supervise the dining time and quality of employees and report the problems to the administrative manager in time;

13. Understand the business conditions of peers within 3 kilometers, such as customers, tastes, dishes and service quality. , and provide data for the manager's decision;

14. Establish customer files and assist the store manager in external contact;

15. Be responsible for air conditioning management and air curtain machine maintenance of front office equipment.

16. lead the staff to do a tableware inventory once a month, usually at the end of the month, after dinner, make records and give them to the manager.

Responsibility 3: The duties of the restaurant lobby manager.

A, the restaurant lobby manager under the leadership of the center director and business manager, fully responsible for the work of the restaurant.

Second, actively implement the decision of the center office meeting, strive to complete the work and tasks assigned by the center, and actively report to the director of the center.

Third, according to the working situation of the canteen, care about the employees, arrange the labor force reasonably, and attach importance to the technical expertise of the employees such as the monitor.

Fourth, arouse the enthusiasm of employees, do a good job in cost accounting, handing in tasks, water and electricity conservation, food price, food quality, variety, food hygiene, environmental hygiene, personal hygiene, service attitude, safe operation and public order, and strive to achieve good social and economic benefits.

Five, education workers strictly implement the food hygiene law and food hygiene system, and earnestly do a good job in personal hygiene, food hygiene, cooking utensils hygiene, environmental hygiene. All foods should be free of sand, insects, sundries, odor and mildew, so as to prevent them? Is the disease from the mouth? And food poisoning.

Six, seriously implement the rules and regulations on canteen management formulated by the center, set an example and manage boldly. Those who don't obey the distribution, don't work hard on attendance, are lazy and have poor service attitude, and still don't correct after education, can stop their work and hand it over to the center for handling.

Seven, reasonable distribution of bonuses in this restaurant, timely stop the unhealthy trend of employees and put forward suggestions.

Eight, monthly examination and approval of employees sick leave or personal leave, as well as employees leave and arrange holiday duty.

Nine, organize all the staff of this restaurant to actively carry out? Polite? And listen to the opinions and suggestions of teachers and students on food work; Organize the political study and professional study of canteen staff, and constantly improve the political thought and professional technical level of canteen staff.

Duty 4: The duties of the restaurant lobby manager.

1. Seriously implement the company's intentions and actively implement the tasks in each period;

2. Always maintain and improve the quality service level of the restaurant. Supervise and manage the daily work of the restaurant.

3. Assist the Human Resources Department to formulate and implement the personnel recruitment and training plan, and be responsible for the work distribution and labor arrangement of the restaurant.

4, formulate the operation procedures and service specifications of all kinds of personnel in this department, and organize their implementation.

5. Check the cleanliness of the restaurant and the personal hygiene of the staff regularly to ensure the food safety of the guests.

6. Directly participate in on-site command work, assist employees in service and put forward suggestions for improvement.

7. Maintain good relations with customers, assist in business promotion, consult and reflect customers' opinions and requirements, so as to improve service quality.

8, personally ask the arrangement and reception of important guests. Responsible for the scene design, layout, organization and service of large-scale catering and important banquets.

9. Assist in catering services and production activities in restaurants and kitchens.

10, assist the chef to plan and improve the menu, and help the kitchen to improve the quality of dishes.

1 1, properly handle guest complaints and be responsible for the customs clearance of the restaurant.

12, responsible for the management of dining room equipment and utensils, and checking the maintenance and repair status of equipment and utensils.

13, hearing relevant administrative documents, and signing the application plan.

14. Review the work log of the department and supervise the work of the restaurant supervisor and foreman.

Duty 5: The duties of the restaurant lobby manager.

(1) is responsible for the daily operation of the catering front desk, staff training and inspection and assessment of various working procedures.

(2) according to the actual situation of the food and beverage department, put forward suggestions to improve the responsibilities and service procedures of each position.

③ Regularly check the implementation of food hygiene regulations, tableware disinfection, employee health certificates and expired drinks.

(4) Responsible for employee assessment and salary evaluation.

⑤ Handle guest complaints, and go deep into the restaurant to solicit guests' opinions on catering and service.

6. Cooperate with the kitchen to formulate new dishes and promote them, and organize personnel to implement them.

⑦ Do a good job in cooperation and coordination of all points.

Responsibilities of Assistant Manager in Hotel Lobby

1 Assist the front office manager to manage the related matters in the lobby and coordinate the work of all departments in charge of the lobby.

Organize important activities and meetings on behalf of the general manager reception team and VIPs.

Accept guest complaints, cooperate with relevant departments to solve them, and take measures as far as possible to tyrannize guest complaints and gradually reduce them.

Responsible for maintaining the environment and order of the lobby, ensuring that the lobby is clean, tidy, beautiful and quiet, and always maintaining good discipline and order in the lobby to serve customers.

Visit regular customers and VIP guests in a planned way every day.

6. Communicate and solve, solicit opinions, grasp the service dynamics, and ensure the service quality.

7. Maintain and greet the interests of hotel guests on behalf of the hotel. When the interests of the guests are damaged, the department will contact the relevant units outside the hotel to solve the problem.

8. Deal with all kinds of emergencies, such as power failure, fire, property loss, guest damage, evasion, injury or death.

9. Provide regular work reports to the front office manager and the hotel.

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