What are the main work procedures of a foreman in a Western restaurant?

Be a good assistant to the supervisor and lead the team members to complete various tasks assigned by superiors according to quality and quantity.

1. Before starting the meal, check the restaurant table setting, cleanliness, restaurant utensils, equipment and facilities.

2. Supervise the work of waiters during the meal, take the lead, and provide on-site training.

3. Coordinate and communicate the work of the restaurant, food delivery department and kitchen.

4. Pay attention to special guests and important guests in equal proportions, introduce menu contents, recommend special dishes, and answer guests' questions.

5. Pay attention to the dining situation of guests, handle special situations in a timely manner, and improve guest satisfaction rate: handle guest complaints in a timely manner and resolve them appropriately.

6. Responsible for replenishing dining room utensils.

7. Implement the daily hygiene work plan and keep the restaurant clean and tidy and the personal hygiene of the waiters.

8. After closing every day, be responsible for a comprehensive inspection of the restaurant and fill in a business report.

9. Responsible for evaluating subordinates and organizing training for this position in a planned manner.