Job responsibilities of Chinese food foreman

The duties of the Chinese food foreman (7 general remarks)

In the era of continuous progress, the frequency of job responsibilities is gradually increasing, and the clarification of job responsibilities is very important for enterprises to standardize employment and avoid risks. Presumably, many people are worried about how to formulate their own job responsibilities. The following is the job responsibilities of the Chinese food foreman I have carefully arranged (7 general remarks). Welcome to learn from them, I hope it will help you.

The duties of the Chinese food foreman are 1 (1). Responsible for the manager of the restaurant department, play the role of assistant, and complete all tasks assigned by superiors on time, with good quality and quantity.

(2) Be responsible for the gfd and attendance discipline of restaurant employees.

(3) Be responsible for cleaning the area and tableware, and make a reasonable periodic health plan.

(4) Be responsible for the daily pre-meal meeting on this floor, reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

(5) Strengthen business supervision, adhere to front-line command, find and correct problems in the service process in time, continuously improve service quality, and properly handle guest disputes.

(6) warmly receive new and old customers, be modest and prudent, meet all reasonable requirements of customers in time, pay attention to collecting customer files and opinions and report to the department manager in time.

(7) Be responsible for forecasting and controlling regional turnover, operating expenses and labor, making regular inventory, reasonably controlling losses and strengthening property management.

(8) According to the predetermined banners, water labels, flowers, stereos and other materials, do a good job in banquet and VIP reception.

(9) Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse maintenance department and kitchen department, and complete the coordination matters such as maintenance application, procurement and delivery.

(10) is responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improving the professional quality of employees, and authorizing the foreman to implement the service skills training plan according to the plan.

(1 1) Make work plan, work summary and work report, and report to the department manager regularly.

Duties of Chinese food foreman: 2 1. Check the table layout, cleanliness and hygiene, the supply of tableware and the integrity of equipment and facilities before eating.

2, supervise the work of the waiter during the meal, play a leading role, 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. Observe the dining situation of guests, handle special situations in time, and improve the guest satisfaction rate: handle guest complaints in time and solve them properly.

6, responsible for the canteen tableware supplement.

7, the implementation of daily health work plan, keep the restaurant clean and the waiter's personal hygiene.

8. After stopping business every day, be responsible for comprehensively inspecting the restaurant and filling out the business report.

9. Roll call at 9: 30 every morning on time, make attendance records and don't cheat. Once found out, it will be punished according to the employee handbook.

10, arrange the waiter to locate and fix posts, and supervise and inspect the table setting and cleaning of the waiter. Before 10:30, the ground must be clean, free of paper scraps, cigarette butts, oil stains and stagnant water, and tableware should be kept clean, free of stagnant water and fingerprints. The number of tableware, table cards, recipes, ashtrays and vases on each table must be complete, ensuring 65438.

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12. Count the quantity of tableware and articles once a week (Sunday), and submit the list and loss report in duplicate to the floor manager before Monday without delay.

13. Supervise and check that waiters are not allowed to use our tableware at any time and set an example.

14. Before each week, the shift schedule for next week must be arranged, and the shift schedule and shift schedule for next week will be announced at the regular meeting on 16:20 in the evening.

15, pay attention to energy-saving work, and turn on the lights on the floor at 10:50 and 16:30 every day. If there are no guests for dinner, turn off the lights on the floor at 13:30 at the latest, and turn on the air conditioner for dinner at 16: 30. Before closing at night, be sure to check the doors and windows of the private room to see if the curtains are good.

16, properly arrange personnel deployment, do a good job of opening and closing the market, reasonably arrange overtime for personnel and make records. If the waiter is dissatisfied because the foreman's record is unknown, all responsibilities shall be borne by the foreman.

Chinese food foreman 3 (1) Job responsibilities: Read the shift change book before going to work every day, pay attention to the tips of the company's regional supervisor that day, reasonably command and arrange manpower, and manage the work shifts of employees in this class. Check whether the attendance and preparation of class staff are qualified and ready, check and register the work and discipline of waiters on that day, and report to the supervisor in time.

(2) Check the cleaning and maintenance effect within the jurisdiction, check the working conditions of employees at any time, check cleaning supplies and appliances, make timely adjustments, and report any abnormality in time.

(3) To guide and evaluate the work quality of subordinates. Be responsible for the business training of employees and improve their cleaning and maintenance skills.

(4) Complete other tasks assigned by superiors, 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.

(5) During the business period, be responsible for the supervision, inspection and communication of the whole restaurant. 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.

(6) 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.

(7) Supervise employees to abide by the rules and regulations and safety regulations of the hotel, and ensure that the dining environment is clean, beautiful and comfortable. Every Monday, every employee in the previous week will summarize and fill in the comprehensive appraisal form and submit it to the minister.

(8) Every day, you must fill in the handover record, handle the problems in service and guest complaints, and report to the restaurant minister. Supervise and check the work quality, work standards and service attitude of subordinates.

(9) Cooperate with the restaurant minister to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. Do a good job in the use and management of the team's goods.

(10) Check the order of employees and the implementation of various rules and regulations, provide work guidance and on-site training for employees, formulate and organize the completion of regular cleaning plans, timely complete the instructions issued by superiors or report the problems found in time, record the on-site decisions made by superiors in time and sign them by superiors, and record the above information in the work log respectively.

(1 1) Keep an eye on guests' movements at any time, supervise employees to treat guests actively, enthusiastically and politely, and ask waiters to be familiar with the characteristics of dishes, be good at selling dishes and drinks, and complete the tasks temporarily arranged by the restaurant minister.

Duties of Chinese food foreman 4 1, mainly responsible for floor service reception, daily hand-over work, attending weekly departmental work meetings, and timely issuing weekly work requirements and tasks.

2. Be able to set an example, be strict with yourself, strictly supervise and train subordinates, and conscientiously implement various rules and regulations, service standards and operating procedures. Complete all services with good quality and quantity.

3. Seriously organize restaurant staff to carry out business training, improve service skills and business level, be familiar with menus and wine brands, memorize daily supply varieties, and understand the reception of guests that day.

4, pay special attention to the staff discipline, service attitude, understand the staff's thoughts and emotions, operation technology and ideological style.

5. Hold a meeting before and after work, check gfd, implement the daily work plan and keep the restaurant clean and tidy.

6. Check the setting of the dining table and the positioning of the chair before the meal, and check whether there is food in the cupboard after the meal.

7, check the restaurant switch, air conditioning switch, stereo, do a good job of safety and power saving.

8. Be responsible for the storage, collection and management of floor tableware, sauces and supplies, and collect and feedback all kinds of product quality information every day. Responsible for monthly departmental food inventory.

Restaurant foreman job responsibilities 2

1, learn about the customers and dining requirements of the restaurant that day, and arrange the waiter's duty tasks in detail.

2. Complete the tasks assigned by the leaders on time with good quality and quantity.

3. Check the gfd and attendance of employees.

4, urge the waiter to do a good job of cleaning before meals, decorate the dining room and dining table, and supplement all kinds of items according to the specifications.

5. Be familiar with the menu, drinks, dishes and seafood prices, remember the "selling menu" dishes of the day, be familiar with the "recommendation" and serving dishes of the kitchen of the day, and do a good job in cooperation with the kitchen.

6. Supervise the waiter to serve the guests according to the procedures, specifications and requirements, and personally serve the VIP guests.

7, master the guest dining situation, do a good job of supplementary meal service, try to remember the guest's name and special requirements and habits, and establish a good relationship with the guests.

8, regularly check the dining room equipment, tableware, flowers and other items, report to the manager, to ensure timely maintenance.

9. Accept guest complaints and report to the manager.

10. Assist the manager to conduct business training for employees and improve their professional knowledge and service skills.

Job responsibilities of Chinese food foreman 5 1. As an assistant to the restaurant manager, complete the tasks assigned by the superior on time with good quality and quantity;

2. Play a leading role, be strict with yourself, give enthusiastic help to subordinates, give patient guidance, do a good job in on-site training, lead subordinate employees to receive in strict accordance with operating norms, and personally serve important guests;

3, familiar with the menu, memorize the varieties supplied every day;

4. Pay special attention to employees' discipline and service attitude, and understand employees' thoughts and feelings, professional and technical level and ideological style;

5, the implementation of daily health work plan, keep the restaurant clean and tidy;

6. Check the setting of the dining table, the positioning of tables and chairs, the preparation before meals, the reception desk of the waiter after meals, and whether there is food after meals;

7, the duty foreman to check the door, water, electricity, air conditioning switch, etc. , do a good job in safety and energy saving.

Job responsibilities of Chinese food foreman 6 1. Attend the regular meeting held by the director of western restaurant, understand the daily reservation, reception and check-in, and hold a regular meeting before class to arrange the work; (daily)

2, reasonable arrangement of staff scheduling, ensure the cohesion of each service link, orderly and smoothly carry out the guest dining reception work; (daily)

3. Before business every day, assign tasks to the waiters and supervise the service work of the waiters, including checking the work clothes and personal manners of the waiters on duty; (daily)

4. After stopping business every day, comprehensively check the hygiene and cleanliness of the business area, and do a good job in the handover of articles and documents of each shift; (daily)

5. Fill in the work log in time, check the business report of the day, and do a good job in the establishment of sales service statistics and customer history files; (daily)

6, urge employees to do all the preparatory work before business, check the dining room table layout, cleanliness, appliance supply and facilities and equipment preparation, to achieve the specified norms and standards; (daily)

7. Supervise the waiter to use the ordering system correctly, ensure that the serving is consistent with the dishes ordered by the guests, and provide services in time according to the requirements of the guests to meet the special needs of the guests; (daily)

8. Fully grasp the guests' dining situation in this area, consult the guests' opinions and suggestions, and handle the guests' complaints and emergencies in time; (daily)

9. Strengthen the awareness of on-site management, pay attention to the restaurant dynamics at any time, and personally serve special guests and important guests, recommend special dishes for them, answer guests' questions and ensure efficient service; (daily)

10, lead the staff of this team to actively complete various reception tasks, strive to increase the sales revenue of western restaurants, and report the daily business reception to the supervisor of western restaurants on time. (daily)

The duties of the Chinese food foreman. The foreman is the grass-roots manager of the club and is responsible for team management under the leadership of the club service director.

First of all, accept the leadership of the club service director and lead the front office staff to implement the management and business instructions issued by the club service director and department manager.

Second, responsible for the front office business, including the specific planning, organization, arrangement, command, attendance and assessment of daily affairs such as labor and personnel.

Third, supervise the front office staff to implement the operating rules formulated by the restaurant, check whether their employees have violated the rules according to the standards, and implement quality management.

Fourth, understand the guests and dining requirements of the club that day, and arrange the waiter's duty tasks in detail.

5. Organize pre-shift meetings and regular business meetings, timely convey the work measures and requirements determined by the restaurant, and organize their implementation to ensure the smooth management system.

Six, check the attendance appearance of the waiter, and urge the waiter to do a good job of cleaning before meals according to the specifications. The table layout of the clubhouse, the supplement of various items and other preparatory work.

Seven, on the one hand, responsible for coordination with the kitchen, to ensure the quality of food on time. On the other hand, urge the waiter to serve the guests according to the service procedures, norms and requirements.

Eight, regularly check the club equipment, tableware, flowers and other items, such as found that the problem should be reported to the manager in time to ensure timely maintenance.

Nine, assist the supervisor to conduct business training for employees, often check the service awareness and marketing awareness of employees, and guide employees to improve their professional knowledge and service skills.

Ten, responsible for the implementation of the club's business indicators, grasp the club's customer composition, consumption capacity and characteristics, and encourage employees to generate income.

1 1. Before the start of the meal, conduct a comprehensive inspection of the business area, check the preparation of tables, chairs, tableware and other items according to the specifications and standards, and explain the menu to the staff at the desk on duty, especially the dishes and foods that are mainly promoted that day and the dishes that have been waiting for a long time.

Twelve, when customers enter the restaurant, take the initiative to meet and arrange seats, keep abreast of the use of the dining table, maximize the turnover rate, and minimize the waiting time of customers.

Thirteen, in business hours and business positions, not talking with customers or employees.

Fourteen, check the staff service, meet the customer requirements that the front desk waiter can't take care of for the time being, consult customers' opinions on the club, handle customer complaints, and report to the supervisor.

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