What are the duties of the hotel foreman?

The duties of the head waiter in the hotel catering department

Be a good assistant to the supervisor and lead the employees in this class to complete the tasks assigned by their superiors with good quality and quantity.

1. Check the layout, cleanliness and hygiene of the dining room, the supply of dining room utensils and the integrity of equipment and facilities before eating.

2. Supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.

3. Coordinate and communicate the work of restaurants, food delivery departments and kitchens.

4. Pay equal attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' questions.

5. Pay attention to the guest's dining situation, handle special situations in time, and improve the guest's satisfaction rate: handle guest complaints in time and solve them properly.

6. Responsible for the supplement of tableware in the restaurant.

7. Implement the daily hygiene work plan, and keep the restaurant clean and the personal hygiene of the waiters.

8. After stopping business every day, be responsible for conducting a comprehensive inspection of the restaurant and filling out the business report.

9. Be responsible for evaluating subordinates and organizing the training of this position in a planned way.