How to write the work plan of the hotel front desk foreman

In the goal part of the work plan, the key is to clarify the goal, which is manifested by clearly defining the indicators corresponding to the goal and setting the quantitative target value of the indicators.

How to write the work plan of the hotel front desk foreman

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2, insist on checking gfd before class, gfd is unqualified. You can't go to work until you are qualified. If they find any appearance problems in their posts, they should immediately correct them, supervise the use of guests' manners and manners, and employees should develop a good attitude.

3. Strictly grasp the post positioning and service awareness, improve the service efficiency, fully equip the service personnel during the peak meal period, support the busy area at any time with the foreman or encouragement as the center, and other personnel perform their duties, clarify their respective work contents, and divide their work and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. During the meal time, because there are many guests arriving at the store, guests often queue up, and guests will show impatience. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, "buffet service" is formulated. Formulated the Practical Operation Plan, which further standardized the operation process and service standard of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, collect restaurant customers' complaints about service quality and quality, provide an important basis for improving daily management and service, and come up with solutions to problems, so as to make daily services more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. Conduct special training according to the characteristics and entry conditions of new employees. Please keep this mark of employees' mentality, face up to the role change and understand the characteristics of the catering industry. Let new employees make full mental preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding of daily service and a consistent perception of daily service.

1, in the process of work, the details are not enough, the work arrangement is not suitable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

How to write the work plan of the front desk foreman in the second hotel

First of all, know the basic duties of the foreman.

Supervise, assist and set an example in work.

Second, the daily work flow and plan

1. Documents and reports are archived.

2. Handling of account leakage, bad debts, credit cards and other accounts.

3. Weekly work plan and summary.

4. Monthly attendance and scheduling, etc.

Third, learn to actively manage.

1. Take the initiative to deal with emergencies and solve various difficulties in colleagues' work.

2. Set an example and lead employees to carry out and complete the tasks arranged by superiors.

3. Constantly find ways to mobilize the enthusiasm of employees, encourage them to play their enthusiasm and potential, and improve service quality.

4. Observe more. Promptly remind and correct deficiencies and mistakes.

5. Create a good working atmosphere. Make employees help each other and unite as one.

6. Take the initiative to do the ideological work of employees and be good at communication and coordination. Give them care and help.

Four. Self-improvement and improvement

1. Learn interview, telephone, writing and other communication skills.

2. Change your mind. Learn to control your emotions and complain less about how calm and generous you are. Careful analysis, diligent thinking and decisive handling.

3. Cultivate a strong sense of responsibility, don't shirk and make excuses.

4. Learn how to manage effectively.

5. Establish good interpersonal relationships.

How to write the work plan of the hotel front desk foreman

First, cultivate employees' observation ability, provide personalized services and build service brands. With the development of the industry, the management concept and service concept of the hotel industry are constantly updated. It is not enough to satisfy customers, but also to make them unforgettable. This requires providing personalized services on the basis of standardized services. Hotel service pays attention to what guests think and what they are in a hurry. Service personnel should pay attention to observation, guess the guest's psychology, provide service as soon as possible when the guest has not said his requirements, and send pillows when he wants to sleep, as we often say. Imagine if customers will never forget such service. The department will focus on training employees how to provide personalized services according to the living habits of guests. In daily work, by encouraging training, collecting and sorting, standardizing the system and rewarding training, it will become the conscious action of employees and promote the improvement of overall service quality.

1. Encourage training: the department will train waiters who have excellent work performance and are well received by guests, so as to raise their service awareness and quality to a higher level, base themselves on their posts and strive for first-class service.

2. Collection and collation: Department managers strengthen on-site management in their daily work, look for typical examples of personalized services from front-line services, collect and collate them, and summarize them into files.

3. System standardization: the typical cases sorted out will be popularized and constantly supplemented and improved in practice, thus forming systematic and standardized data as a standard for measuring service quality and realizing the transition from fuzzy management to quantitative management.

4. Training reward: The sorted materials can be used as training materials, so that new employees can understand the work requirements and learning objectives from the beginning, and the old employees can find the gaps through comparison, make up for the deficiencies and raise their awareness. For employees who have made outstanding achievements in their work, the department will commend and reward them in various forms, so that employees can form a good atmosphere of scrambling and making contributions. The core of business lies in creating products, and the core of hotels lies in creating services.

In daily service, employees are required to provide five-heart service according to simple, convenient, fast, sensitive and high-quality service standards. Jane: Work procedures should be as simple as possible, work instructions should be as simple and clear as possible, and feedback should be concise and to the point. Convenience: make guests feel convenient everywhere from entering the store to leaving it. Speed: We should meet the needs of guests as soon as possible. Jie: The waiter should be quick-witted, understand and respond to the guest's behavior quickly, and then provide good service: the guest should feel value for money after receiving the service. Things are hotel products, that is, services Five-hearted service: meticulous service to key guests, wholehearted service to ordinary guests, considerate service to special guests, patient service to picky guests and enthusiastic service to difficult guests.

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