What are the qualifications of a foreman?

Ⅰ If I were a hotel foreman, what conditions should I have?

The requirements for the foreman position include not only the operational skills of various businesses in each specific position, but also various corresponding of and ability. (1) Possess corresponding operational skills and a certain theoretical basis and analytical ability 1. Both operational skills should "reach the basic required abilities and customer satisfaction standards, and be efficient" 2. Have a certain management foundation (1) How to manage an efficient and excellent team requires a certain theoretical foundation, and you must "know what it is" and "know why it is the case"; (2) It must be carried out while ensuring the service quality of the basic work. Innovation requires certain theoretical knowledge; (3) It must keep up with the times, new knowledge, new technologies, new concepts, and new theories, and it must also have a certain theoretical foundation; (4) It must be able to meet the growing needs of customers, and it must also Certain theoretical knowledge. 3. The foreman should also spend part of his time working with the employees, especially at critical moments in service work, and it is very necessary to do the work of new employees who are unfamiliar with the work; sometimes it is necessary for the foreman to do some work personally. For example, receiving guests of a certain level is a very important job that does not have suitable personnel; regular participation in service work can allow the foreman to have a more comprehensive grasp of the actual work, which is also a sign of being smart and capable. (2) Ability to plan and control 1. Planning The foreman's plan is to plan daily activities based on the tasks, instructions and requirements issued by the supervisor, combined with the specific internal and external conditions and various issues of the team's business. It includes setting the goals of activities, selecting ways to achieve goals, specific measures, work steps, time progress, division of labor and coordination, problem prevention and handling methods, etc., as well as execution, inspection and summary. (See the planning part of P27) 1) Formulation of plans (1) Dedicate time to make plans (2) Collect all necessary information (3) Let employees help make plans (4) Make flexible plans (5) Properly utilize employees , equipment, time and other resources (6) Evaluate your own plan 2) Execute the plan (1) Obtain everyone’s recognition and acceptance (2) Execute according to the plan (3) Supervise 3) Inspect (1) Inspect the implementation of the plan (2) ) Adjust or modify the plan 4) Summary and improvement 2. Control ability (1) Achieve control based on work standards and manage with goals (2) Determine whether the work standards should be slightly deviated (3) Help members who perform poorly to improve (4) Try different working methods to achieve goals (5) Pay attention to preventing problems and errors, and improve remedial measures for service deficiencies and errors (6) Operate within the budget of the department and team (7) Pay attention to the priorities when problems arise, so as to (3) Master the art of guiding subordinate activities. One of the foundations of leading subordinate activities is to treat the tasks, instructions and requirements issued by superiors prudently, make necessary analysis, and combine them with the actual situation of the team. , allocate tasks reasonably. Basically, we must do this: do not underestimate easy things, do not resist difficult things; do not slack off on ordinary things, and do not be careless on important things; do not take care of daily things, and do not delay important things. Subordinates are willing, willing, daring, courageous, good at, and able to cooperate with themselves to complete specific tasks and achieve planned goals. (4) Dealing with people should be fair and just 1. Work allocation should be reasonable. This is not only related to issues of fairness and justice, but also affects employees' work emotions and awareness of cooperation. It is also related to work efficiency and affects the quality of service. bad. 2. The handling of problems must be fair. 3. Competition, rewards and punishments within the team must be fair and equitable, so that everyone is equal before the rules and regulations. (5) Good communication and coordination skills 1. Good language expression skills, fluent language, clear articulation, sense of humor, etc. This is the basis of communication and coordination skills. 2. Certain organizational and coordination skills: Able to coordinate the relationship between various departments, scientifically and rationally schedule, deploy and arrange the specific work of this position. 3. Ability to understand, persuade and induce: Understand various situations, be considerate, induce and persuade in multiple ways, resolve various conflicts, and solve some problems smoothly, properly, compromise and satisfactorily.

4. Adaptability. Some emergencies may occur at any time in the hotel management and service process. Regarding the complexity of customer service, the hotel foreman should be particularly good at figuring out the psychology and needs of customers, deal with various problems of customers in an adaptable manner, and use all means Meet the reasonable needs of customers and achieve customer satisfaction. (6) Be flexible in mind, have certain analytical and judgment abilities, and be able to correctly implement the leader’s intentions. 1. Under normal circumstances, the foreman should work according to the arrangements of superiors, because many tasks are scientific and correct, and many tasks are routine. , routine work. 2. Under special circumstances, it should be combined with the actual situation of the team and the changes in the requirements for receiving guests, and on the premise of adhering to service quality, be flexible, appropriately adjust specific operating procedures and specifications, carry out work creatively, and continuously enrich the personality of the team Specialized service features and own management level. (7) Have the courage to take responsibility and not cover up their own mistakes. Only those who have the courage to admit and correct their own mistakes, do not shirk responsibilities, and do not emphasize objective reasons can continuously learn lessons, accumulate experience, improve various tasks, and win over employees. of appreciation and support. (8) Ability to pioneer and innovate. As a hotel foreman, you must dare to think, dare to do, be capable, dare to experiment, and dare to innovate. (9) Language and writing skills: Correctly fill in various business reports, work summaries, training and business plans for this position, etc. (10) Operation and management capabilities: Understand the hotel's business strategy, grasp market information, perform cost calculations and cost control, and achieve various business goals issued by the hotel. 3. Basic quality requirements for the position of hotel foreman 1. Moral and ethical qualities. The hotel foreman must have good hotel professional ethics and credibility, not to pry into the privacy of guests, to keep secrets for guests, not to blackmail, and to be loyal to the hotel. 2. Sound personality and good psychological quality: stable, decisive, patient, positive, optimistic, upward, generous, proactive, confident, brave, etc., manifested by good learning ability, good at regulating emotions, harmonious interpersonal relationships, sound personality and good social adaptability, etc. 3. Work conscientiously and responsibly, have a rigorous style, be truth-seeking and pragmatic, not seek personal gain, dare to take risks, be responsible, and be responsible to customers, colleagues, subordinates, superiors and yourself. 4. Strong sense of responsibility and professionalism 5. Flexible response and foresight ability, good at observing and capturing information 6. Be kind to others, willing to communicate, good at communication, enthusiastic and strong team spirit.

Ⅱ What are the requirements for a real estate environmental foreman?

Hello, I think if you are a real estate environmental foreman, the prerequisite is to understand the environmental system of your real estate company. Be familiar with some relevant regulations.

Ⅲ Requirements and conditions for Chinese restaurant foreman

Front office foreman job description

Job title: Front office foreman

Direct superior : Front office supervisor

Direct subordinate: Waiter

Job: Lead and supervise the work in the area of ??responsibility.

Job Responsibilities:

1. Check and supervise the daily work of waiters and lead them to do various tasks before, during and after meals.

2. Planned training is required for employees.

3. Manage customer information and materials, arrange return visits, and improve customers' re-spending ability.

4. Summarize and organize relevant business knowledge, plan and implement various incentive and evaluation activities.

5. Conduct various sales data analysis (rebate coupons, permanent coupons, customer flow, gift sales, wine sales, etc.) to provide basis for promotional activities.

6. Cooperate with various large-scale activities held by the restaurant and provide publicity and implementation services.

7. Understand the staffing situation of the department, understand the reasons for employee resignation, and control the employee turnover rate.

8. Make monthly summaries and plans for the department’s work, and organize relevant meetings regularly.

9. Make monthly attendance sheets for employees.

10. Handle customer complaints in a timely manner, meet customer needs, and provide supplementary services.

11. Communicate well with employees, understand their work and life situations, and provide timely and effective help.

Scope of power:

1. Have the power to supervise, inspect and make decisions within the authority over various matters of the department.

2. The authority has the right to directly handle the customer's complaints. If the authority exceeds the authority, please ask the superior for instructions.

3. Have the right to make recommendations on the appointment of employees in the region.

Power restrictions:

1. For employee resignations and cross-department transfer arrangements, superiors must be consulted.

2. Do not use the authority of the company to conduct private business activities.

3. Various preferential activities must be carried out in accordance with the company's regulations. In special cases, please ask your superiors for instructions.

Qualification requirements:

High school education or above; age 22-30 years old; engaged in catering work for more than 2 years; familiar with management knowledge and work processes; organization, management and coordination abilities Strong, have strong language organization ability and affinity; have relevant professional business skills training capabilities; understand local folk culture.

Ⅳ What qualifications should a supervisor have

A business supervisor should have the following conditions:

1. Have strong management capabilities. Including enterprise management, personnel management, production and sales management, as a supervisor of an enterprise, you must also learn humanistic management, and care for, motivate, educate, coach, and train your subordinates. Only when you are competent can you establish prestige among those being managed.

2. Have high business capabilities. If a supervisor does not have high professional abilities and standards, he will not be recognized by his subordinates.

3. Effective coordination skills. Only through coordinated management and communication between superiors and subordinates at the same level can we be able to adapt to changes and move in unison.

4. Be upright and honest. With Tao as your heart, your general will value virtue.

5. Humility. Be modest and prudent, neither arrogant nor impetuous. Be self-aware.

6. Be strict with yourself. What you ask others to do, you must do it yourself first.

7. Be fair and selfless. A good business executive must be fair, fair to others, and selfless to himself.

8. Be helpful. Don't be superior, but dedicate your love to your subordinates.

9. Be magnanimous. You must have a tolerant heart and do not criticize, attack or retaliate against the opinions and suggestions put forward by your subordinates. You must understand and accept them with a correct attitude.

10. Be honest and trustworthy. The so-called "gentleman is magnanimous" and only trustworthy can be trusted by others.

Ⅳ What conditions should be met to apply for a production foreman

1. If it is an open recruitment for re-employment, there should be corresponding application conditions, such as gender, age, work experience, experience, and education. Knowledge and other requirements.

2. If the recruiter does not ask for it, you must be prepared, because relevant tests may be conducted during the application process, such as written test and oral test (interview).

3. Production foreman: generally a basic manager of a front-line production unit

You need to be familiar with the production process and other technical knowledge, personal personality charm or basic management business skills. Personal thoughts will also have certain requirements, and you must know how to communicate and coordinate. Generally, during the interview process, the examiner can tell from your words whether you are good at communication or not. Of course, if you go further, the interview will ask you how to handle some emergencies, how to deal with the relationship between work and people, etc.

Necessary professional skills and knowledge, basic business management, and good communication skills can help you succeed.

Ⅵ What are the requirements for being a qualified catering foreman?

Job summary:

Assist the manager in the daily operation and management of the front office to ensure a comfortable Attract customers with a good dining environment, high-quality food and good services. By providing standardized high-quality services to guests, we can obtain the best economic and social benefits while ensuring the continuous improvement of service quality.

6. Responsibilities and authorities:

*Assist managers to formulate service standards and work procedures, and ensure the implementation of these service procedures and standards.

*According to customer conditions, responsible for the work arrangement and deployment of employees in the department, making shift handovers, arranging employee shifts and rest days, and 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 complaints from customers in customer service, proactively solicit opinions from customers, 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 various hotel rules and regulations and safety regulations to ensure that the dining environment is clean, beautiful and comfortable.

Complete other tasks assigned by the manager.

Ⅶ What makes a good manager and what conditions are required

An excellent business manager should have the following conditions:

1. Have strong management capabilities. Including enterprise management, personnel management, production and sales management, as a supervisor of an enterprise, you must also learn humanistic management, and care for, motivate, educate, coach, and train your subordinates. Only when you are competent can you establish prestige among those being managed.

2. Have high business ability. If a supervisor does not have high professional abilities and standards, he will not be recognized by his subordinates.

3. Effective coordination skills. Only through coordinated management and communication between superiors and subordinates at the same level can we be able to adapt to changes and move in unison.

4. Be upright and honest. With Tao as your heart, you will value virtue as your general.

5. modesty. Be modest and prudent, neither arrogant nor impetuous. Be self-aware.

6. Be strict with yourself. What you ask others to do, you must do it yourself first.

7. Be impartial and impartial. Excellent business managers must be fair, fair to others, and selfless to themselves.

8. Be helpful. Don't be superior, but dedicate your love to your subordinates.

9． Be magnanimous. You must have a tolerant heart and do not find fault with, attack or retaliate against the opinions and suggestions put forward by your subordinates. You must understand and accept them with a correct attitude.

10. Be honest and trustworthy. The so-called "gentleman is magnanimous" and only trustworthy can be trusted by others.

Ⅷ What knowledge is needed to be a foreman

1. Accept the assignment from the restaurant supervisor and be fully responsible for the work of the team.

2. Lead by example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor in formulating the service standards and working procedures of the restaurant.

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

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

6. Handle service problems and guest complaints and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees and continuously improve employees’ professional knowledge and service skills.

8. Do a good job in the safekeeping of the team’s belongings and the hygiene of the restaurant.

9. Pay attention to the movements of guests at all times and supervise employees to treat guests proactively, enthusiastically and politely.

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

11. Complete matters temporarily assigned by the restaurant supervisor.

12. Responsible for keeping a work diary and completing handover procedures.

Responsibilities of a foreman in a restaurant

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Responsibilities of a foreman in a restaurant

Hotel management system

Ⅸ What is a foreman’s specific duties

They are grassroots managers.

1. Need to understand the general situation of the unit

2. Understand the people you need to manage and their specific work

3. Do a good job in supervision

Ⅹ What conditions are required for a hotel restaurant foreman?

A professional and standardized hotel market requires a professional marketing team, and a professional hotel marketing team needs a group of professional sales managers. How to select and train a group of sales managers with good quality, strong ability, vigor and vitality is the magic weapon for professional agency hotels in today's hotel industry to win the market.

1. Standards for excellent hotel managers

1. Loyal, reliable, and dedicated, taking the interests of the hotel as the starting point, loyal to their duties, and not seeking personal gain with power.

2. Dare to manage, be good at management, be dedicated and conscientious.

3. Management should be fair, just, treat everyone equally, be broad-minded, tolerant and kind to others, and appoint talents. There must be a fair scale.

4. Positive, enthusiastic and energetic. Use your enthusiasm to infect your subordinates and care about their work and life.

5. Good business ability. Train sales staff, help sales staff issue orders and answer customers' difficult questions.

6. Have unique personality charm.

2. How to carry out daily sales management

1. Hotel image management: The quality of the hotel's image directly affects the customer's purchasing mood. The management of the hotel's image can be based on the following two aspects: management in all aspects.

A. Static: The hotel environment and items should be kept neat, clean and orderly, giving people a comfortable feeling.

B. Dynamics: The behavior of hotel sales staff should be enthusiastic, polite, respect customers, and make customers feel at home.

2. Hotel personnel management: Through understanding the sales staff, cultivating and tapping their potential abilities, establishing and enhancing the team spirit of the team.

A. Understand the different personalities of subordinates, pay attention to their advantages, and adjust the working status of subordinates to the best.

B. Adhere to principles, dare to manage, establish good interpersonal relationships, enhance team fighting spirit, resolve conflicts, and deal with bad apples.

C. Implement the hotel's attendance and examination system, never let things slide, and urge subordinates to abide by the hotel's rules and regulations.

D. Based on the existing problems of personnel, conduct targeted personnel quality training, rectify the sales team, and establish integrity.

3. Hotel sales management: The quality of sales management is directly related to the sales results. The sales manager should formulate a practical management system based on the hotel's situation and characteristics to ensure the smooth progress of the sales work. .

A. On-site reception:

Reception of new customers (telephone customers, visiting customers).

Reception of old customers (reception of acquaintances and friends is determined).

Customer attribution principle.

Strict management, adhere to principles, and mobilize the enthusiasm of the team.

Handle customer ownership disputes.

B. Customer management and tracking:

Answer customers’ difficult questions.

Collect customer information and conduct customer analysis and tracking.

Create a customer profile.

C. Sales process:

Sales control: Determination of sales control personnel. Sales control time and purpose. The number and amount of controllable units can be sold. Release processing of sales control units. Processing of changing units. Tart processing. Handling of sales control errors.

In terms of transaction: application for preferential discounts and designated person in charge. Complete customer signing procedures and review and manage contracts. Collect customer deposits and manage documents for on-site transactions. Supervise sales staff to follow up with customers to make down payment and sign hotel sales contract.

D. Training:

Pre-sales training: organize market research, analysis of this project, analysis of surrounding comparable projects, sales skills training, simulated sales process, and performance evaluation.

In-sales training: Provide training on problems that arise during the sales process, clarify the purpose of each stage of sales, and solve problems that arise during the sales process in a timely manner.

Targeted training: Targeted training for special problems that arise during the sales process.

E. Summary:

As an excellent sales manager, you must be good at summarizing your work.

Develop a sales plan and clarify the sales tasks for the next stage.

Summarize the sales situation, and carefully summarize and analyze the previous stage of sales work from the aspects of sales situation, personnel situation, customer situation, cooperation with developers, surrounding market conditions, and cost control.

4. Hotel information management: Feedback from sales site information plays a decisive role in the planning team formulating and adjusting the hotel's sales strategy, and collecting information to provide first-hand information to the hotel is the unshirkable task of the sales manager. Information sources can be obtained from the following aspects.

A. Customers: Understand the customer's various reflections on the hotel, such as comments or suggestions on room type, area, facilities, price, payment method, etc. You can also use the form Q&A method to edit.

B. Salesperson: Understand the opinions and suggestions of hotel sales staff, and conduct hotel analysis and feedback on information from surrounding hotels through sales representatives.

5. Coordination and management: The sales department cannot exist independently from other related departments, and coordinating the relationships between all aspects is also a very important job for the sales manager.

A. Communication with major customers.

B. Communication with planners.

C. Communicate with the hotel leadership department.

D. Communication with the financial department.

E. Communication with subordinate employees.

F. Communication with potential customers