Job Responsibilities of the Maid Waiter

The job responsibilities of the female foreman The foreman is the most basic management cornerstone of the hotel. It is related to the normal operation of daily work and the stable efficiency of hotel operations. In hotel management, the foreman should play the seven major functions of delivering, guiding, executing, setting an example, inspecting, training, and communicating in daily work.

1: Delivery

The foreman is the most basic manager of the hotel. He is also the most direct contact person and supervisor of the hotel's relevant rules and regulations to the employees. The foreman needs to convey the work attitude of the employees to Report information to the manager on daily performance, daily work efficiency, daily business status, daily consumables, special work situations, etc. And the hotel and manager's relevant work arrangements and guidance are accurately passed on to every employee to ensure the circulation and efficiency of upper and lower information, to ensure that the department's work is correct and orderly, and to ensure that the department's work is completed according to quality, safety, quantity and efficiency.

This transfer function is not just a single direct information transfer. It requires information analysis according to different situations. After comprehensive judgment, the information that can be processed within the scope of one's own functions will be immediately judged and implemented. Information processing outside the scope of one's own functions is reported to the manager after analysis and judgment, and is implemented immediately after the manager makes a decision and guidance.

Another delivery function of the foreman is to convey information to the guests, conveying a healthy, scientific, environmentally friendly, economical and warm consumption atmosphere to the customers who come to the hotel, and must not damage the image, speech and actions. Hotel image.

Two: Guidance

Under the leadership of the foreman who has the corresponding work ability and the manager, he should correctly guide the employees in their daily work, what can be done and how to do it . What should be done, what should not be done, the consequences and rescue methods of doing things that should not be done, etc. Insinuations or positive expressions can guide employees' work attitudes and daily behaviors to a better and more efficient state.

Three: Execution

The foreman is the foundation of hotel management, and the function of execution is even more important. Strictly ensure the normal implementation of hotel and department rules and regulations, standardize employees' work attitudes and behaviors, ensure employee service standardization, ensure the maximum performance of employees' work ability and good maintenance of work passion, coordinate the division of labor and cooperation among employees, Make management orderly, work principled, and rewards and punishments well-founded.

Four: Role Model

As a basic manager, you should also set a good example at work. The most direct benchmark for employees is the foreman. How the foreman does one thing often becomes the standard for employees. Employees will imitate and learn from the foreman's way of handling things when encountering the same situation in the future. Therefore, the foreman should maintain an excellent work image at work and set a correct benchmark for employees to learn and imitate at work. And a good role model image is also very conducive to the daily management of employees.

Five: Inspection

The inspection function is for the foreman to affirm the quality of the employees' work, supervise the employees' daily work operating procedures, and make a complete comprehensive summary and make targeted adjustments. Correct and praise employees' mistakes and merits. In a more humane way, employees' work abilities can be reflected in their most essential form. In the process of continuous improvement, employees' shortcomings and advantages can be found, so that the advantages can be maintained and the shortcomings can be corrected. At the same time, it also gradually improves its own management deficiencies and maintenance, and optimizes correct management methods. The first inspection is for employees, and the second is for yourself, so as to achieve coordination in both aspects.

Six: Training

Training employees regularly and irregularly is the most basic measure to ensure the continuous improvement of employees' work capabilities. The six major skills of hotel service, appearance, courtesy and etiquette, rules and regulations, hotel culture, new hotel peripheral information, and even the interests and specialties of employees' life and work are all within the scope of training. At the same time, you also need to continuously improve your abilities and improve your management and working methods. In the process of constantly learning new things and improving ourselves, we can better ensure the excellence and continued excellence of a team.

Seven: Communication

Foremen need to communicate at the most basic level, no matter how big or small, between employees, between foremen, between other departments, and between superiors. There should be good communication to avoid work missteps caused by unsmooth information and uncoordinated division of labor and cooperation.

Good communication among employees is conducive to improving division of labor and cooperation, communication among foremen is conducive to normal and orderly work, communication with other departments is conducive to teamwork and unity, and communication with leaders and superiors is conducive to reducing work waste. Errors and mistakes.

The seven major functions of the foreman need to be carried out simultaneously and in harmony to produce the best benign effects.

Job responsibilities of the foreman

1. Under the leadership of the catering department manager, be responsible for and report to him.

2. In accordance with service specifications and quality requirements , lead the Western restaurant waiters to do a good job in service, maintain close contact with the kitchen, and coordinate various tasks.

3. Hold a pre-shift meeting and lead all employees to do a good job in reception services, cleaning, and dishes and drinks. Introduce and promote work to ensure accuracy, quality and efficiency.

4. Understand the daily reservation situation and lead employees to provide accurate and thoughtful services.

5. According to the restaurant’s business needs, provide regular services Organize employees' business knowledge, business skills and service quality training.

6. Conduct daily inspections of business premises (before and after meals) to ensure that various equipment, facilities and dining environment are maintained in good condition.

7. Keep track of employees’ attendance and work performance, and report to the catering department manager regularly so that the manager can evaluate employees’ performance.

8. Review the restaurant and bar performance on a daily basis Prepare daily reports on bills and beverage purchase, sale and inventory, and organize relevant personnel to conduct inventory of beverages and materials at the end or beginning of each month, and report the inventory to the manager.

9. Respond to and handle emergencies and resolve incidents. Report all kinds of customer complaints to the catering department manager in a timely manner.

10. Participate in regular meetings of the catering department, report on the operation and management work, and accept task assignments.

11. Organize subordinate employees to participate in this meeting Conduct department meetings, complete uploading and declaring work to employees, and make summary and deployment arrangements.

12. Lead and urge the waiters to do a good job in safety and cleanliness in their own departments to ensure that they meet the hotel's standards.

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13. Responsible for the management of materials and drinks in the western restaurant, conducting regular inventory, conducting irregular spot checks on various parts, and reporting the inventory and spot checks to the catering manager at any time. The above is the information I found for you on the Internet. It does not indicate whether the guest is a male or a female guest, but I just figured it out. I hope this answer will be helpful to your question.