Hotel foreman job responsibilities

Comprehensive list of hotel foreman job responsibilities

In the real society, job responsibilities are used more and more widely in life. Job responsibilities refer to the work content that needs to be completed in a position and The scope of responsibilities that should be assumed is the unity of duties and responsibilities, and consists of two parts: scope of authorization and corresponding responsibilities. How are general job responsibilities determined? Below are the hotel foreman job responsibilities that I have collected for you. You are welcome to share them.

Job Responsibilities of Hotel Foreman Part 1

1. Implement department work plans and assist superior leaders in making work arrangements and work adjustments for subordinate employees.

2. Responsible for the daily work arrangements, supervision and implementation of work matters for team members.

3. Collect guests’ opinions and suggestions, make effective improvements and remedies, and improve guest satisfaction.

4. Organize employees and implement employee business skills and service requirements. Responsibilities of the hotel foreman 2

1. Check the information of guests arriving at the hotel to ensure it is complete and correct, and transmit it to the public security agency;

2. Responsible for implementing the company's front desk service standards and improving On-site service level;

3. Assist the front desk supervisor with daily personnel attendance, scheduling, training, and employee communication matters;

4. Assist the front desk supervisor to handle customer complaints and improve guest satisfaction Degree and loyalty; Responsibilities of the hotel foreman 3

The foreman has the right to allocate the work of his employees, and can make recommendations on rewards and punishments, promotions or job changes to employees within his jurisdiction; at the same time, the foreman also needs to Lead by example, do a good job in service, and set an example of high-quality service for employees. Below, we will share their main job responsibilities and work content for the position of foremen in hotels and restaurants. We hope it will be helpful to clarify the job responsibilities and carry out the work of restaurant foremen. < /p>

1. Read the handover book before work every day and pay attention to the reminder from the public *** regional supervisor on that day.

2. Reasonably command and arrange manpower, and manage the work shifts of the personnel in this shift.

3. Check the attendance status of the staff and whether the preparation work is up to standard, assess and register the waiters’ work and discipline on the day, and report it to the supervisor in a timely manner;

4 2. Check the cleaning and maintenance effects of the area under your jurisdiction.

5. Check the working conditions of employees at any time, check cleaning supplies and appliances, etc., make timely adjustments, and report any abnormal situations in a timely manner.

6. Guide and evaluate the work quality of subordinates.

7. Responsible for the business training of employees and improve their cleaning and maintenance skills.

8. Complete other tasks assigned by superiors.

9. Assist managers in formulating service standards and work procedures, and ensure the implementation of these service procedures and standards.

10. Responsible for arranging and deploying the work of employees in the department according to customer conditions, preparing shift handovers, arranging employee shifts and rest days, and responsible for employee attendance.

11. During the business period, be responsible for the supervision, inspection and customer communication of the entire restaurant.

12. Responsible for implementing the business training plan for front office employees, and responsible for the assessment and evaluation of subordinate employees.

13. Properly handle various problems and customer complaints that occur in customer service, proactively solicit customer opinions, and promptly feedback relevant information to the manager.

14. Check the checkout process and guide employees to check out guests correctly.

15. Supervise the waiters to correctly use the facilities, equipment and supplies in the front hall, do a good job in cleaning and sanitation maintenance, submit equipment maintenance orders in a timely manner, control the loss of tableware, and replenish missing items in a timely manner.

16. Supervise employees to comply with various hotel rules and regulations and safety regulations to ensure that the dining environment is clean, beautiful and comfortable.

17. Every Monday, each employee from the previous week will summarize the above-mentioned issues and submit a comprehensive assessment form to the director;

18. The shift handover record must be filled in every day;

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19. Handle problems and guest complaints that occur during service and report to the restaurant director;

20. Supervise and inspect the work quality, work standards, service attitude, etc. of subordinates.

21. Cooperate with the restaurant manager to conduct business training for subordinate employees, and continuously improve employees’ professional knowledge and service skills;

22. Do a good job in the use and management of the team’s items;

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23. Check employee order and the implementation of various rules and regulations;

24. Provide work guidance and on-site training to employees;

25. Formulate and organize completion Regular cleaning plan;

26. Complete the instructions issued by superiors in a timely manner or report when problems are discovered;

27. On-site decisions made by superiors should be recorded in a timely manner and reported to superiors My signature takes effect;

28. The above items should be recorded in the work log respectively;

29. Keep an eye on the guests’ movements at all times, and supervise employees to be proactive, enthusiastic and polite in treating guests;

30. Require waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks;

31. Complete matters temporarily assigned by the restaurant director.

2. Job content of the foreman

1. Preparation work before meals

(1) Understand the ordering situation of each guest on the day, understand the guests’ living habits and Require.

(2) Assign subordinates’ work according to the day’s work tasks and requirements.

(3) Gather all subordinates before the meal to explain the ordering status of the day, guest requirements and special precautions.

(4) Check whether the staff’s pre-meal preparations are complete; whether the condiments and ingredients are ready; whether the restaurant layout is neat and uniform, whether the door and window lights are bright and clean, and whether the dining table layout is neat and beautiful; correct Those that meet the requirements must be completed as soon as possible.

2. Work during the meal

(1) While the guests are dining, the foreman must stand at a certain position, observe carefully, and direct the waiter to serve the guests.

(2) For important banquets and guests, the foreman must personally receive and serve them.

(3) Conflicts between guests or between guests and receptionists should be mediated and properly handled. However, you are not allowed to intervene in conflicts and quarrels between guests. If you cannot handle it yourself, you must promptly resolve it. Report to manager for processing.

(4) After guests have finished their meal, they need to urge the receptionist to summarize the bill and hand it over to the guest for checkout to prevent missing orders.

(5) During the meal opening process, pay attention to the assessment of subordinates. Good or poor service, high or low efficiency should be recorded, and rewards or criticisms should be given after the meal.

3. Work after closing

(1) Collecting tableware: After collecting the meal, urge the clerk on duty to quickly clear away the tableware according to the closing work procedures and standards and gather them in the meal preparation room Send the dishwashing room to be cleaned and disinfected.

(2) Setting the table: Put away the tableware, put on a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to its intact condition.

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

(4) After the subordinates have completed the above work, they must conduct a comprehensive inspection and notify employees to leave work after passing the inspection.

(5) Keep a record of the day's work status and guest feedback, problems that occurred during the meal, important banquets and guest dining situations, guest complaints, etc. and report the day's work to the manager. Responsibilities of the hotel foreman 4

1. Execute various tasks of the restaurant manager, upload and issue them, coordinate work and schedule staff;

2. Do a good job in daily work, Daily inspections, asset inventory maintenance, cooperation and communication between various departments;

3. Take the lead and fill positions in a timely manner, train and guide subordinate employees to work according to standards;

4. Process Guest suggestions and opinions build good customer relationships.

Responsibilities of Hotel Foremen 5

1. Responsible for the assignment of work tasks and the guidance and supervision of floor attendants;

2. Check the hygiene and status of rooms available for sale in the jurisdiction , solve the problem and ensure the normal rental of the room.

3. Understand the consumption of lost and damaged items on the floor.

4. Fill in various guest room reports and other tasks assigned by leaders. Job Responsibilities of Hotel Foreman Chapter 6

1. Assist the room manager to do the daily work of the department, check daily whether the dispatch of cleaning rooms is reasonable, and whether there are any omissions and duplicate dispatches.

2. Responsible for the ward rounds of the day, randomly check the room hygiene every day, and solve problems on the spot if found.

3. If a guest complains, the guest must be comforted first, and the room manager must be notified to handle it on site.

4. Assist the room manager to prepare weekly training plans for department employees and personally participate in training work, and carefully train new employees in the department on operating procedures and service specifications.

5. Responsible for daily unscheduled inspections of the public areas and linen rooms of the hotel, and timely notification of rectification if any problems are discovered.

6. Follow up the maintenance progress of the maintenance room every day and report to the guest room manager.

7. Participate in department work meetings held by the room manager on time, follow up on the work tasks assigned by the department manager, raise problems discovered in recent work, negotiate and discuss, and finally find solutions.

8. Assist the room manager to receive VIP guests and important teams.

9. Responsible for the daily work of the linen room, and supervise the linen receiving and receiving staff to conscientiously change and wash linen and uniforms, and distribute, receive and store guest supplies.

10. Responsible for formulating the schedule of each team in the department, and rationally adjusting the number of employees or shifts according to the actual operating conditions every day.

11. Responsible for comprehensively completing the monthly attendance summary and related attachments for each team in the department.

12. Assist the guest room manager in the safekeeping of assets in various areas of the department. If facilities and equipment cannot be used normally, they must be reported for repair in a timely manner.

13. Complete other tasks assigned by superiors. Responsibilities of the hotel foreman 7

1. Check the appearance, smile service, work efficiency and attendance of the front desk staff;

2. Manage and maintain the sanitation of the hall, and arrange every week before

3. Check the bills to ensure their accuracy and authenticity;

4. Reasonably arrange the duty and shift changes of front office employees;

5. Check the room usage status, including locked rooms and maintenance rooms, understand the reasons, and do a good job in room quantity control and room arrangement for large group reservations;

6. Timely and effective Handle customer complaints well, pay attention to online reviews at any time, and follow up on the online guests' stay experience, and strive to achieve 0 negative reviews;

7. Cooperate with the room foreman to coordinate the work;

8. Obey other arrangements made by the management.

Responsibilities of the hotel foreman 8

1. Comply with the company’s relevant financial rules and regulations and relevant management regulations;

2. Provide on-site guidance on the work on duty, and promptly handle and solve problems discovered during work Solve problems and help subordinate employees deal with difficult problems; ensure the smooth progress of checkout work;

3. Arrange cashier shifts at each catering business point, temporarily replace the work of employees absent due to illness or personal leave, and help busy businesses The revenue work of the outlet;

4. Responsible for checking the office environment and hygiene of each cashier, responsible for checking the grooming, service attitude and wearing of work clothes and work number plates of the employees;

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5. Regularly or irregularly check the cashier's reserve fund and report to the supervisor in writing;

6. Responsible for the business training of cashiers at each business point;

7. Assist the cashier in the shift handover and track and resolve unfinished matters in the restaurant;

8. Responsible for receiving and managing invoices and various bills;

9 , Regularly sort out the agreement letters of the agreement units and VIPs, and randomly check the cashier's understanding at any time, as one of the standards for business evaluation;

10. Report important matters and major matters to the leadership in a timely manner;

11. Undertake other tasks assigned by superiors. Responsibilities of the hotel foreman 9

1. Responsible for greeting and farewelling guests arriving and leaving the hotel, paying attention to image, service attitude and skills;

2. Assisting with security dispatch and Control various vehicles arriving and departing in front of the hotel (including calling taxis for departing guests), and maintain good order at the entrance of the lobby;

3. Pay attention to the guests entering and leaving the hotel, and avoid inconsistencies with the hotel's image and atmosphere. Qualified guests enter the hotel;

4. Transport luggage or related items of arriving and departing guests;

5. Deliver various reports, notices, messages, faxes, leftovers, newspapers and periodicals , letters, room keys, etc.;

6. Provide services such as borrowing umbrellas and wheelchairs to hotel guests, requiring a certain deposit;

7. Store and pick up luggage for guests, ensuring Keep the luggage room clean;

8. Complete various entrusted tasks;

9. Provide guests with all information services and other services within the scope of business;

10. Make vehicle reservations and dispatch vehicles for guests and hotel departments;

11. Pay attention to maintaining the lighting, temperature, cleanliness and other atmosphere of the entire hall at all times;

12. Maintain a good image and promote hotel products;

13. Clean isolation columns, luggage carts, and wheelchairs every night;

14. Clean every shift Check and hand over luggage storage and transferred items;

15. Complete other tasks assigned by superiors. Job Responsibilities of Hotel Foreman Part 10

1. Cooperate and assist the front office.

2. Responsible for the assessment, attendance and implementation of the hotel's various systems of subordinates, setting an example and setting a good example for subordinates.

3. Understand the expected situation of the day and arrange the tasks on duty in detail.

4. Before starting the meal, check whether all the seasonings and supporting utensils are complete.

5. Make a good connection between the front office and the back kitchen, accurately transmit the information from the front office to the back kitchen in a timely manner, and allow employees to establish a good relationship between the front office and the kitchen.

6. Report the dishes estimated in the kitchen to the front office in a timely manner every day.

7. Check the sanitation, facility safety, and floor closing efficiency of on- and off-duty departments.

8. Make timely preparations for the next day’s reservations, personnel information, and work arrangements.

9. Conduct theoretical examinations for employees once a month and provide training on various skills.

10. Report equipment damage to relevant departments in a timely manner to ensure normal operation.

11. Complete various tasks assigned by superiors in a timely and quality manner.

12. Handle emergencies in the food delivery department in a timely manner.

Responsibilities of the hotel foreman 11

Job objectives:

Responsible for the delivery of restaurant orders and dishes, responsible for the preparation of sauces, ingredients, and service utensils for dishes, and do a good job Logistics of floor services.

Job responsibilities:

1. Before starting the meal, determine the task of passing dishes for the day, as well as the precautions for passing dishes to important guests or banquets.

2． Fill out the purchase list and confirm the availability of recommended dishes and the overall menu on the day.

3. During the process of passing the dishes, the quality and quantity of the dishes are constantly checked and the speed of the dishes is controlled.

4． Regularly conduct work evaluations of employees in this team, make recommendations on rewards and punishments to restaurant superiors, and organize and implement training for employees in this team.

5． Communicate well with the chef and other relevant departments.

6． Responsible for meal preparation in the pantry, preparing various condiments, public knives, forks, spoons, dish covers, trays, trays, alcohol stoves and other utensils.

7. Responsible for delivering orders and placing orders, and delivering food in a timely and accurate manner.

8. Assist the front office staff to change tableware, organize empty bottles and cans, and keep the food preparation room tidy.

9． Responsible for the cleaning and sanitation of the food preparation room.

10. Responsible for the washing, collection, inventory and storage of cotton fabrics in the restaurant.

11. Keep the order properly for review and review after the meal.

12. Comply with all restaurant rules and regulations.

13. Complete other tasks assigned by superiors. Responsibilities of Hotel Foremen 12

1. Responsible for formulating safety education and technical guidance for employees in the operation shift, and conducting regular training for subordinate employees;

2. Conducting regular evaluations for subordinate employees , supervise their work performance;

3. Responsible for the collection and classification of drawings and data of each equipment system;

4. Inspect and analyze each equipment system of the building (high and low voltage power distribution) every day , generators, environmental protection, central air conditioning), deal with problems in a timely manner, and report major problems to the director of the engineering department in a timely manner;

5. Arrange to follow up on the maintenance plans of each outsourced maintenance unit, Supervise the maintenance progress and quality, and regularly evaluate the work of each outsourced maintenance unit;

6. Submit monthly reports to the engineering department manager before the 25th of each month:

7. Electricity consumption Reports

8. Water use report

9. Diesel use report

10. Equipment operation report

11. Contemporaneous comparison table (Water, electricity, central air conditioning)

12. Outsourced maintenance project status table

13. Check the operating shift handover book, and analyze and provide guidance on problems that arise in each equipment system , and take effective measures to deal with it;

14. Responsible for preparing the annual, monthly and weekly work plan of the operation team and submitting it to the engineering department manager for review and approval before implementation;

15. Comprehensively carry out energy-saving potential tapping work to keep each equipment system operating in a "safe, reliable, economical and reasonable" state, and achieve "three cleans", "four no leaks" and "five good";

< p> 16. Complete other tasks assigned by superiors. Responsibilities of the hotel foreman 13

1. Be good at establishing your own prestige and comprehensively improve your own quality

2. Carry forward democracy and pay attention to communication with employees

3 , Create good interpersonal relationships

4. Act impartially, be impartial and impartial to avoid unfair treatment, do things well-founded, and not be emotional

5. Care about employees' work and Life

6. Be good at using language arts (humor)

7. Pay attention to the art of criticism. Responsibilities of hotel foremen 14

1. Responsible for preparing meals All preparations before the meal; organize a pre-meal meeting.

2. Assist in floor and kitchen work and deliver relevant information in a timely manner.

3. Reasonably allocate manpower according to business conditions.

4. Make a daily sanitation work plan and take the lead in supervising its implementation.

5. Before the meal begins, determine and arrange special food-passing tasks for the meal, as well as the food-passing tasks for important guests or banquets, and precautions.

6. Strictly control the quality of the dishes during the delivery process. Dishes that do not meet the standards are returned to the kitchen. Orders are made according to the dishes and the serving speed is reasonably adjusted.

7. Provide practical guidance to subordinate employees on their service skills.

8. Properly save the menu for financial verification.

9. Assist the kitchen in preparing ingredients before meals.

10. After the market closes, take back all kinds of equipment and complete the handover work with the next shift.

11. Responsible for the delivery, receipt and storage of restaurant linens.

12. Complete other tasks assigned by superior leaders. Responsibilities of Hotel Foreman 15

1. Responsible for preparing annual, quarterly, and monthly maintenance plans for equipment and corresponding materials and tool preparation plans. After approval by the company, responsible for organizing the implementation of the plan and inspecting the completion of the plan. Condition.

2. Responsible for checking the use, maintenance and upkeep of equipment, and solving relevant technical problems to ensure that the equipment is always in good technical condition.

3. Responsible for formulating equipment operation plans and reviewing operation records, supervising employees to strictly abide by job responsibilities, strictly implement operating procedures, and ensure the normal operation of equipment.

4. Organize the investigation and analysis of equipment accidents, propose handling opinions and measures, and organize their implementation to prevent similar accidents from happening again.

5. Responsible for formulating plans for facility updates and renovations, improving the original plans and defects left by construction, and responsible for project supervision to achieve the goals of safety, reliability, economy, and reasonableness.

6. Arrange various engineering equipment, facilities and daily maintenance work, and supervise employees to perform according to relevant regulations.

7. Conduct daily inspections and check and accept according to the requirements of the construction order. Check daily work handover records, identify problems, and deal with them in a timely manner.

8. Keep good work records, report problems in a timely manner, handle them in a timely manner, and solve them in a timely manner.

9. Responsible for organizing training and continuously improving the technical, ideological quality and service level of employees.

10. Complete other tasks assigned by superiors. Job Responsibilities of Hotel Foreman Chapter 16

1. Assist the department manager to comprehensively manage the work of the engineering department and ensure the normal operation of the facilities and equipment for which the department is responsible.

2. Prepare a list of on-duty personnel in the engineering department to ensure that all personnel work in reasonable and effective shifts and ensure that there is no waste of personnel in each shift.

3. Develop reasonable maintenance plans and maintain appropriate control of equipment to ensure that all air-conditioning equipment, boiler equipment, power supply equipment, ventilation equipment, various types of water pumps, various types of fans, fan coil units, cooling equipment, Effective operation of kitchen equipment, power distribution room and various machine room facilities and equipment.

4. Establish a set of high-standard and effective preventive maintenance procedures and supervise their implementation. Based on maintenance records, prepare effective maintenance plans to keep equipment and systems in effective working condition.

5. Supervise and inspect maintenance personnel to maintain various fire protection and monitoring facilities to ensure that the equipment is in normal condition and available at any time.

6. Supervise and inspect all operating personnel to maintain various operating facilities and equipment, regularly check the operation of facilities, and ensure the normal use of various equipment.

7. Ensure the effective operation of boilers and related pressure equipment, elevator operating equipment, and kitchen equipment, keep maintenance records, and report to the manager regularly. Major accidents and problems should be attended to on-site to help resolve and reported to the manager in a timely manner.

8. Formulate a maintenance plan for all decorative objects in the hotel so that they can be put into normal use. Make feasibility reports on certain projects that need improvement or updates and report them to the manager.

9. Check the work status of each team and employee work records

10. Assist the department manager in recruiting, training, assessing, cultivating and developing employees within the engineering department.

Responsibilities of the hotel foreman position 17

1. Responsible for the management of the hotel’s engineering department and responsible to the general manager;

2. Coordination and maintenance of various maintenance reports for subordinate hotels, and report them regularly Various maintenance workloads and maintenance costs this month;

3. Ensure daily water supply, heating, gas supply, and power supply in the office area;

4. Coordinate with hotel-related municipal affairs relationship with engineering and other business departments to obtain a good external environment;

5. Cooperate with other hotel departments to do fire protection and safety work;

6. Organize and arrange maintenance personnel on duty Work, supervise and inspect the on-duty personnel to perform their work duties;

7. Responsible for the repair, transformation and maintenance of office operation facilities and equipment;

8. Other temporary matters. Job Responsibilities of Hotel Foreman Chapter 18

1. Assist the engineering department manager to carry out his work. Implement various instructions issued by superiors, organize the implementation of engineering maintenance projects, supervise and inspect the personnel of each shift to perform engineering maintenance according to job specifications and operating procedures.

2. Check the operating status and technical status of key equipment in key locations, and take immediate measures to eliminate potential accidents and ensure normal business operations of the hotel.

3. Inspect each team and team Employees abide by disciplines, complete work tasks, discover problems, and promptly propose improvement measures

4. Supervise and inspect team members, keep equipment operation records, collect and prepare technical information and technical files, and provide information to ensure equipment management and operation. in accordance with.

5. Complete other tasks assigned by the engineering department manager. ;