What exactly does a hotel restaurant foreman do?

What exactly does a hotel restaurant foreman do?

8. Work content: Pay attention to registering the attendance of subordinates, checking whether the appearance of employees meets the requirements, and supervising the correction of unqualified ones. Preparation work before the meal: (1) Understand the ordering status of each guest on the day, and understand the guests' living habits and requirements. (2) Allocate work to subordinates according to the work tasks and requirements of the day. (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 any problems that do not meet the requirements as soon as possible good. Work during the meal: (1) While the guests are dining, the foreman must stand at a certain position, observe carefully, and direct the wait staff 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, but conflicts and quarrels between guests are not allowed to be involved. If you cannot handle it yourself, you must report it to the manager in a timely manner. (4) After the guests have finished their meal, they need to urge the receptionist to hand over the bill summary to the guests for settlement to prevent missed 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. Work after closing: (1) Collecting tableware: After collecting the meal, urge the desk clerk to quickly clear the tableware according to the closing work procedures and standards, and gather them in the meal preparation room and send them to the dishwashing room for cleaning and disinfection. (2) Set the table: Put away the tableware, replace with 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 subordinates have completed the above work, they must conduct a comprehensive inspection and notify employees to leave work after passing the inspection. (5) Keep records of the day's work and guest feedback, problems that arise during meals, important banquets and guest dining situations, guest complaints, etc. and report the day's work to the manager. 10. Power has the power to allocate the work of its employees. It has the right to recommend rewards, punishments, promotions or job changes to employees within its jurisdiction. The foreman is essentially the team leader, and other foreman responsibilities are similar to the above. What exactly does the foreman do in a hotel KTV?

In fact, it is similar to other employees. It means that you have to worry more, the salary is higher, and of course you will be more tired. If customers have any problems that cannot be solved, they will go to the information staff of your hotel's commercial and supermarket department. Specifically, they are what for?

For mid-to-high-end liquor, the naked price is directly given (you set the standard yourself), and the salesperson is allowed to take a commission. For a certain amount, the commission is increased, allowing the salesperson to earn a large share of the price difference, and let them see it. Only with objective profits can we continue to utilize the salesperson's resources and connections.

The low-end ones are the general sales model, fast moving consumer goods, just like selling drinks.

Please give points if you find it helpful. What should a mid-level restaurant foreman do

1. Job title: Restaurant Foreman

2. Direct superior: Restaurant Manager

3. Management objects: all restaurant employees

4. Job summary: Assist the manager in the daily operation and management of the front office, ensure a comfortable dining environment, high-quality food and good services to attract customers, and provide standardized high-quality services to guests , to obtain the best economic and social benefits, while ensuring the continuous improvement of service quality.

6. Responsibilities and authorities:

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

According to customer conditions, be responsible for the work arrangement and deployment of employees in the department, carry out shift handover work, arrange employee shifts and rest days, and be responsible for employee attendance.

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

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

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

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

Supervise waiters to correctly use various 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.

Supervise employees to abide by the hotel's rules and regulations and safety regulations to ensure that the dining environment is clean, beautiful and comfortable.

Complete other tasks assigned by the manager.

7. Qualifications:

Love service work, be practical and serious in work, and have a strong sense of professionalism and responsibility.

Familiar with restaurant management and service knowledge, with proficient service skills.

Have high foreign language conversation skills and the ability to handle restaurant emergencies and communicate with customers.

Familiar with the service procedures of banquets, cocktail parties, and buffets, and can assist managers in the design, layout, and arrangements of various forms of banquets, cocktail parties, buffets, tea parties, exhibitions, etc.

Be familiar with and master the variety and prices of the restaurant’s dishes; be familiar with and master the varieties, origin, strength, characteristics and sales prices of Chinese and Western wines and beverages, and have strong sales skills.

Strong organizational skills, able to lead subordinates to do a good job in reception services, and provide guests with satisfactory and surprising services.

Graduate from a tourism college or have equivalent academic qualifications, and have more than three years of work experience in catering services (more than two years in Western food services).

Be healthy, energetic, dignified in appearance and generous in temperament.

8. Work content:

Pay attention to register the attendance of subordinates, check whether the appearance of employees meets the requirements, and urge them to make corrections if they are unqualified.

Preparation work before the meal:

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

(2) Allocate work to subordinates 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 doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements must be completed as soon as possible.

Work during the meal:

(1) While the guests are dining, the foreman must stand at a certain position, observe carefully, and direct the wait staff 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 the receptionist should be mediated and properly handled, but you are not allowed to intervene in conflicts and quarrels between guests. If you cannot handle it yourself, Report to manager promptly.

(4) After the guests have finished their meal, they need to urge the receptionist to give the bill summary to the guests 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.

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

(5) Keep records of the day's work and guest feedback, problems that arise during meals, important banquets and guest dining situations, guest complaints, etc. and report the day's work to the manager.

10. Power

Has the power to allocate the work of its employees.

Have the right to recommend rewards and punishments, promotions or job changes to employees within their jurisdiction.

The foreman is essentially the team leader, and other foreman responsibilities are similar to the above. What exactly does the switchboard operator in the hotel do?

Job title: Switchboard operator

Direct superior: Secretarial Department

Responsible object: Work on the company's telephone switchboard

Job objectives: Ensure the normal operation of the company's telephone communications

Powers and responsibilities:

·Responsible for the management of the company's telephone switchboard;

·Responsible for the company's telephone transfer ;

·Responsible for the normal inspection and maintenance of the telephone switchboard;

·Responsible for the daily maintenance of the telephone switchboard;

·Installation and inspection of the company's telephone lines;

· Answer the phone in a polite and courteous manner;

· Chatting on the phone privately is strictly prohibited;

· Repair any malfunctions in a timely manner to ensure prompt communication Smooth communication;

·Declaration and purchase of spare parts for maintenance in a timely manner;

·Responsible for the statistics of telephone charges;

·Responsible for the work in charge Fully responsible;

·Familiar with the use of telephones.

Switchboard Attendant Standards

Switchboard Operator

[Job Responsibilities]

1. Obey the work arrangements of the Assistant Lobby Manager and strictly follow the regulations The service workflow provides guests with quality service.

2. Stick to your job and transfer every call politely, enthusiastically, accurately and quickly.

3. Strictly implement fire safety and confidentiality systems and keep communication secrets.

4. Provide wake-up calls and message services to guests seriously, carefully and accurately.

5. Be familiar with the telephone codes of major international and domestic cities and regions, and memorize the city’s emergency repair, first aid, fire alarm and foreign-related unit common telephone numbers and other inquiry information to satisfy customer inquiries.

6. Know the names of leaders at all levels of the hotel, be familiar with the phone numbers of various hotel departments and service facilities, and provide various inquiry services at any time.

7. Keep the computer room tidy, maintain the equipment in good condition, and do daily cleaning and maintenance work.

8. Responsible for communicating with various hotel departments, extensively soliciting and listening to the opinions of guests and departments, promptly studying and solving work problems, and continuously improving work.

9. Strengthen cost control, be responsible for the use and management of property equipment in the computer room, and assist the front desk supervisor to prepare the third-level accounts to ensure that the accounts and items are consistent.

10. Keep duty records and abide by the shift handover system.

Be familiar with the work content of each shift

Morning shift

(1) Read the shift handover book, sign and hand over the health inspection form.

(2) Learn from the night shift staff about the implementation of the wake-up service, especially manual wake-up for VIP guests, and understand the DND (Do Not Disturb) situation.

(3) Continue to provide manual wake-up call service for VIP guests.

(4) Make a make-up call for rooms that have not received wake-up calls printed out by the computer.

(5) Get to know the VIP guests of the day, familiarize yourself with the VIP’s name, identity and room number, and understand the weather forecast of the day.

(6) Handle normal traffic work.

(7) Arrange for taking turns to have lunch.

(8) Record the contents that need to be handed over in the shift handover book.

(9) Shift handover.

Mid-shift

(1) Read the shift handover book, sign and hand over the health inspection form.

(2) Ask the morning shift staff about call transfer and DND (Do Not Disturb) conditions.

(3) Get to know the VIP guests of the day, familiarize yourself with the VIP names, identities and room numbers, and understand the weather forecast of the day.

(4) Understand the situation of guests leaving messages when they are away.

(5) Handle the unfinished work of the morning shift.

(6) Handle daily telephone traffic.

(7) Arrange for taking turns to have dinner.

(8) Accept the request for wake-up service for the next day, register it in the "Wake-up Record Book", and then input it into the scheduled wake-up machine according to different wake-up times.

(9) Record the contents that need to be handed over in the shift handover book. Shift handover.

Night shift

(1) Read the shift handover book, sign and hand over the health inspection form.

(2) Ask the mid-shift staff about call transfer and DND (Do Not Disturb) situations.

(3) Understand the VIP guests of the day and be familiar with the VIP names, identities and room numbers.

(4) Handle unfinished work during the middle shift.

(5) Handle daily telephone work.

(6) Among the guests who need to be woken up the next day, if there are VIP guests, make preparations for manual wake-up service the next day.

(7) Listen to the weather forecast for the next day and write it on the blackboard in order to provide services to guests.

(8) Keep clean and hygienic.

(9) Record the shift handover matters in the shift handover book.

(10) Shift handover

What exactly does a DJ in a bar do?

There are many jobs that a DJ can do. Even many sound effects synthesis, film and television sound effects, live concert sound effects, and new song sound effects can all be completed with the ability of a DJ. DJs are widely used around the world. Due to the lack of training and historical foundation in this area in China, it is difficult for us to see the emergence of DJs in the above situations. But it's undeniable that we never lack DJ talent. Generally speaking, he is a musician who uses electronic means and is also a creator of music.

A real professional DJ also has certain levels. The highest level is the composer, who can use various music materials to combine or create new electronic music; then there is the sound effects engineer, who can use various sound effects to render and increase the needs of a certain work field. There are many sound effects engineers nowadays, and China has no shortage of sound effects experts who play LP vinyl. Finally, there is the most common commercial DJ. So-called commercial DJs work in some entertainment venues, DISCOs, bars, nightclubs, etc. Their job is to connect all kinds of music and dance music with their own techniques and arrangements to better complete the opening, transition, and perfect musical atmosphere. Since there are relatively few DJ industries in China, most people may misunderstand that DJs only work in nightclubs, which is totally wrong. What exactly does a 4S store do?

4S refers to: vehicle sales (SALE), after-sales service (SERVICE), parts supply (SPARE PARTS), and information feedback (SURVEY). The so-called 4S "four-in-one" sales model integrates vehicle sales, parts supply, after-sales service, and information feedback. Due to the various rights and obligations of franchised dealers to automobile manufacturers, 4S has various advantages such as promoting sales, improving the professional service level of franchised stores, establishing a good corporate image, and enhancing customer confidence in products. 4S stores include vehicle sales (Sale), spare parts (Sparepart), after-sales service (Service), information feedback (Survey), etc.

So it is referred to as a 4S store. To put it simply, it is equivalent to a specialty store. It is designed uniformly by the manufacturer and is operated and managed according to the manufacturer's model. Now domestic joint venture automobile manufacturers have 4S stores all over the country. These manufacturers directly supply to 4S stores. 4S stores are responsible for sales of complete vehicles and spare parts and providing after-sales services on behalf of manufacturers. However, 4S stores cannot sell cars of other manufacturers' brands. Since 4S stores require relatively large investments, are relatively strict in establishment and management, and have relatively complete services, so Its repair and maintenance prices are also relatively expensive. As mentioned above, manufacturers only supply to 4S stores, so are the cars sold by 4S stores not available elsewhere? Of course not, there are some secondary dealerships on the market These secondary dealers sell all kinds of cars. As long as they think it is profitable, they will ask the 4S store for the goods and then buy them to consumers. The manufacturer generally does not allow the 4S store to do this. But 4S stores have sales tasks, and they can only do this when they cannot sell. As for manufacturers, when sales are not satisfactory, they will turn a blind eye. For us consumers, The transaction price of a car purchased at a secondary dealer may be cheaper than that at a 4S store, and it can also be repaired for free during the warranty period, because 4S stores across the country provide this service to users on behalf of the manufacturer. But one thing is, An adopted son must not be as close as a biological son. You didn't buy a car from me, but I have to give you a free warranty. Of course, you won't look good. What does the KTV foreman do?

(1) KTV supervisor job responsibilities 1. Host daily pre-shift meetings on time, convey relevant instructions and work instructions from the manager, and check whether the appearance of employees in this department meets the company's requirements and standards. 2. Responsible for the attendance of employees in this department, compile monthly schedules, handle matters related to leave, vacation, tardiness, absenteeism, etc., to ensure sufficient manpower for floor operations. 3. Check the sanitation of the entire floor on time, clean up unqualified areas, and check whether tables, stools, and chairs are neatly placed and whether related supplies and utensils are placed in a standardized manner. 4. Check whether the sanitary conditions of the furniture cabinets and the placement of cups and utensils meet the standards, and whether the utensils, utensils and utensils required every day are adequately prepared. 5. Arrange the work plan for the day, and arrange the working area, job position and room number of the waiters that day, and check the work status at any time. 6. Constantly inspect the operation of each area during the business, and urge the waiters to serve guests according to standards. , and provide technical guidance to continuously improve the service quality of this department. 7. Continuously communicate with guests at work, properly handle guest complaints and inquiries, promptly mediate conflicts and disputes between departments, between employees, between guests, and between employees and guests, collect various information every day, and promptly Report to the manager. 8. Arrange the daily use and purchase of items, record inspections and follow up on all work, and make all preparations before business. 9. Provide ideological and moral education for waiters, teach each employee to take good care of all company property, develop the habit of diligence and thrift, and be an excellent employee. 10. Arrange the closing work and write down the work records before leaving get off work and submit them to the manager for review. (2) Work process of KTV supervisor 1. Hold a regular meeting to report the business status of each department yesterday, statistically process the occurrences and events of each department, and check the appearance and instrumentation of the staff in their respective jurisdictions, the cleanliness of the venue, and the maintenance of room facilities. , whether the operation is normal. If there are any problems, they should be solved in time or contact the responsible personnel of other departments in time. 2. Check whether the personnel in each area are in place to greet guests, and check whether any subordinates violated disciplines and regulations during yesterday's business process, and deal with and correct them. Talk with the heads of each regional department about work matters to understand the work attitudes, complaints, and reactions of personnel at all levels. Information and records are reported. 3. Welcome guests, handle their needs during the consumption process, inspect the room consumption in the area, follow-up delivery, guest attributes and psychology, whether they are regular or regular guests, and greet them well, and provide service reception and preferential policies according to the situation. . 4. Inspect and understand the entertainment mentality of guests, the sanitation and cleanliness of the halls, and the service cooperation of all departments. Check whether guests have any dissatisfaction complaints at checkout, whether the payment is smooth, and deal with or record the situation in a timely manner when the situation is discovered, leaving it for the next day's meeting to respond.

Please support me by accepting the answer. What does the restaurant do?

Vegetables. Meat. Drinks. Rice (or spaghetti)