How to write the hotel site selection work plan?

Second, direct supervisor: restaurant manager

Third, the management object: all the staff of the restaurant

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

Duties and authorities of intransitive verbs:

Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.

Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff.

Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time.

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

Supervise the waiter to use the front office facilities, equipment and supplies correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware and replenish the missing items in time.

Supervise employees to abide by hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

Complete other tasks assigned by the manager.

Seven. Qualifications:

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

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

Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with guests.

Familiar with the service process of banquets, receptions and buffets, and able to assist the manager in designing and arranging various banquets, receptions, buffets, tea parties and exhibitions.

Familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.

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

College degree in tourism or equivalent, with more than three years working experience in catering service (more than two years in western food service).

Good health, energetic, dignified appearance and generous temperament.

Eight, work content:

Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified ones to correct.

Preparation before meals:

(1), to know the guest's order on that day, and to know the guest's living habits and requirements.

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

(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

Work during meals:

(1), in the process of eating, the head waiter should stand in a certain position, observe carefully and direct the front desk waiter to serve the guests.

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

(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.

(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.

(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.

Work after shutdown:

(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.

(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specification, and restore the good state of the restaurant.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.

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Have the right to assign employees' work.

Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.

The foreman is essentially the team leader, and other foreman responsibilities are the same as above.