How to write the monthly work plan of the hotel restaurant foreman?

1. Implement the restaurant plan this month.

2. How to improve service and customer complaints?

3. Follow up the work of the team and employees, etc.

——————————————————————

Sample work plan of catering foreman-

-

Restaurant foreman's job responsibilities:

1. Under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work.

2. Arrange, lead, supervise and inspect employees to make all preparations before business, report the situation of the department to the manager in a timely and truthful manner, and report the performance of each employee to the department manager/director.

3. Strengthen the awareness of on-site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality.

4. Strengthen public relations awareness, make friends, establish a good image of the department, and have certain customers.

5. Be familiar with the business, carry forward the hard-working and conscientious spirit in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department.

6. Check the work clothes and personal instruments of the personnel on duty.

7. Do a good job of attendance and rest for each employee, strictly control the work, and not be selfish.

8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleaning.

9. Pay close attention to the dining personnel's dynamics and service at any time, and conduct on-site command. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.

10. Strengthen communication with guests, understand their opinions on food, understand their emotions, properly handle their complaints and report to the department manager/director in time.

1 1. Check the electrical switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving.

12. Check the facilities and tableware regularly, formulate the use and storage system, and report the problems to the department manager/director in time.

13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.

14. Hold pre-shift and post-shift meetings to implement the daily work plan.

15. Pay attention to the performance of waiters, correct the mistakes and deviations in their services at any time, and make records of their work achievements as the basis for selecting outstanding employees every quarter.

16. Actively complete other tasks assigned by the superior manager. The system completes the work objectives efficiently, and it is better guaranteed in terms of time, personnel, materials, equipment and funds (costs). 2. Steps to make a work plan: 1. Determine the work objectives-project, content and time limit. 2. Decomposition of work objectives-division of labor.

Third, stimulate the enthusiasm of employees and try out the employee reward mechanism.

This year, when evaluating the quality of employees' work, our department will try a new reward mechanism. On the basis of good basic assessment items such as work discipline, work attitude, obedience consciousness and service standards, the "work efficiency award", "health quality award" and "unity and obedience award" are established. Use these individual awards to replace the previous comprehensive evaluation methods, and use appreciation to stimulate employees' enthusiasm for work. For reference only, I don't know if it will help you!