I if I am a hotel foreman, what conditions should I have?

The requirements of the foreman position include not only the operational skills of various businesses in each specific position, but also various corresponding abilities. (1) Having corresponding operational skills and a certain theoretical basis, analytical ability and operational skills should both "reach the basic required ability and customer satisfaction standards, and be efficient". (2) Having a certain management foundation (1) How to manage an efficient and excellent team needs a certain theoretical basis, and it is necessary to "know what it is" and "know why it is". (2) To make innovations while ensuring the service quality of basic work, we need certain theoretical knowledge; (3) To keep up with the times, new knowledge, new technologies, new concepts and new theories, we must also have a certain theoretical basis; (4) To meet the growing needs of customers, we also need some theoretical knowledge. 3. The foreman has to spare some time to work with the employees, especially in the emergency of service work and the work of new employees who are unfamiliar with the work, which is very necessary; Sometimes it is necessary for the foreman to do some work by himself, such as receiving guests with a certain level, which is very important and there is no suitable staff; Frequent participation in service work can make the foreman more fully grasp the actual work, and it is also a smart and capable performance. (2) Ability to plan and control 1. Planning the foreman's plan is to plan the daily activities according to the tasks, instructions and requirements issued by the supervisor, combined with the specific internal and external conditions and various problems of the team's business. It includes setting the goal of the activity, choosing the way to achieve the goal, specific measures, work steps, time schedule, division of labor and overall planning of personnel, problem prevention and treatment methods, and implementation, inspection and summary. (See the planning part of P27) 1) Plan making (1) Take time out to make plans (2) Collect all necessary information (3) Let employees assist in making plans (4) Make flexible plans (5) Make proper use of resources such as employees, equipment and time (6) Evaluate your own plans (2) Implement plans (1) Get everyone's approval, Accept (2) carry out as planned (3) supervise (3) check (1) check the implementation of the plan (2) adjust or modify the plan (4) summarize and improve (2) control ability (1) realize control according to working standards, Managing by objectives (2) There should be some deviations in determining work standards (3) Helping members with poor performance to improve (4) Trying different working methods to achieve the objectives (5) Paying attention to preventing problems and mistakes, and improving remedial measures for service deficiencies and mistakes (6) Operating within the budget of departments and teams (7) Paying attention to priorities when problems arise, For the purpose of facilitating the realization of goals (3) Mastering the art of guiding subordinates' activities One of the foundations of leading subordinates' activities is to treat the tasks, instructions and requirements issued by superiors cautiously, make necessary analysis, and rationally assign tasks in combination with the actual situation of the team. Basically, we should do it: easy things should not be despised, and difficult things should not contradict each other; General things are not slack, and important things are not sloppy; Everyday things are not arbitrary, and urgent things are not delayed. 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. Reasonable work assignment is not only related to fairness and justice, but also has an impact on employees' work mood and sense of cooperation. It is also related to work efficiency and affects the quality of service. 2. Deal with the problem fairly. 3. Competition, rewards and punishments within the team should 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 and a sense of humor are the basis of communication and coordination skills. 2, a certain organization and coordination can coordinate the relationship between departments, scientific and reasonable scheduling, deployment and arrangement of the specific work of this position. 3, understanding, persuasion and induction ability to understand the various situations, understanding, multi-party induction, persuasion, resolve various contradictions, so that some problems can be solved smoothly, properly, compromised and satisfactorily. 4. Resilience. There may be some unexpected events in the hotel management and service process at any time. For the complexity of customer service, the hotel foreman should be particularly good at figuring out the customer's psychology and needs, coping with various problems of customers in a random way, and using all means to meet the reasonable needs of customers and achieve customer satisfaction. (6) The head is flexible, has certain analysis and judgment ability, and can correctly implement the intention of the leader. In general, the foreman should work according to the arrangement of the superior, because many jobs are scientific and correct, and many jobs are routine and routine. 2. Under special circumstances, we should combine the actual situation of our team and the changes in the requirements for receiving guests, flexibly grasp and appropriately adjust the specific operating procedures and norms on the premise of adhering to the quality of service, and work creatively to continuously enrich the personalized service characteristics of our team and the level of our own management. (7) Dare to take responsibility and not hide your mistakes. Only those who dare to admit and correct their mistakes, who don't shirk their responsibilities and don't emphasize objective reasons, can constantly learn lessons, accumulate experience and improve all kinds of work, and win the appreciation and support of employees. (8) Pioneering and innovating ability As a hotel foreman, you should dare to think, dare to do, think, be capable, dare to experiment and dare to innovate. (9) Ability to express language and writing correctly fill in various business reports, work summaries, training and business plans of this position, etc. (11) Management ability: Understand the hotel's business strategy, grasp the market information, carry out cost calculation and cost control, and achieve various business objectives issued by the hotel. Third, the basic quality requirements of the hotel foreman position 1. Moral and ethical quality The hotel foreman should have good hotel professional ethics and reputation, not pry into the privacy of the guests, keep secrets for the guests, not extort money, and be loyal to the hotel. 2. Sound personality and good psychological quality are steady, decisive, patient, positive, optimistic, progressive, generous, active, confident and brave, which are manifested in good learning ability, good mood control, harmonious interpersonal relationship, sound personality and good social adaptability. 3, serious and responsible work, rigorous style, pragmatic, unselfish, dare to take risks, be responsible, and be responsible for customers, colleagues, subordinates, superiors and yourself. 4. Strong sense of responsibility and dedication to work 5. Flexible response and foresight, good at observing and capturing information 6. Being kind to others, willing to communicate, good at communication, enthusiastic about others and strong team spirit.

ii. What are the requirements for an environmental foreman of real estate?

Hello, I think if you are an environmental foreman of real estate, you should know the environmental system of your real estate company and be familiar with some relevant regulations.

iii requirements and conditions of Chinese food foreman

job description of foreman in front office

job title: foreman in front office

direct supervisor: supervisor in front office

direct subordinate: waiter

Job: leading and supervising the work in the responsible area.

Job responsibilities:

1. Check and supervise the daily work of waiters and guide them to do all the work before, during and after meals.

2. There should be planned training for employees.

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

4. summarize relevant business knowledge, and plan and implement various incentive appraisal activities.

5. Do a good job in analyzing all kinds of sales data (coupons, coupons, passenger flow, gift sales, wine sales, etc.) to provide a basis for promotional activities.

6. Cooperate with various large-scale activities, publicity and implementation services held by restaurants.

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

8. Summarize and plan the work of the department monthly, and organize relevant meetings regularly.

9. Make a monthly attendance sheet for employees.

11. Deal with customers' requests in time, meet customers' demands and provide supplementary services.

11, do a good job in ideological communication with employees, understand the work and life situation of employees, and give effective help in time.

Scope of authority:

1. Have the right to supervise, inspect and make decisions on various matters within the authority.

2. We have the right to directly handle the throwing and tearing of guests, and we should ask for instructions from our superiors if we exceed our authority.

3. Have the right to suggest the appointment of employees in this region.

Power restriction:

1. For employee resignation and inter-departmental transfer arrangements, you need to consult your superiors.

2. Do not engage in private business activities by taking advantage of the company's authority.

3. All kinds of preferential activities must be carried out in accordance with the regulations of the company, and special circumstances need to be handled by the superior.

quality requirements:

high school education or above; Age 22-31 years old; Engaged in catering work for more than 2 years; Familiar with management knowledge and workflow; Strong ability in organization, management and coordination, and strong affinity for language organization; Have the ability to train business skills in related majors; Understand the local folk culture.

Ⅳ What conditions should a supervisor have

An enterprise supervisor should have the following conditions:

1. Strong management ability. Including enterprise management, personnel management, production and sales management, as the director of an enterprise, we should also learn humanized management and care, motivate, educate, coach and train our subordinates. Only in this way can we be competent and establish prestige among the managed.

2. Have high professional ability. The supervisor will not be recognized by his subordinates if he does not have high professional ability and level.

3. Effective coordination ability. Only through coordinated management and communication between superiors and subordinates at the same level can we be flexible and keep pace.

4. Be upright and honest. Take Tao as the heart, and pay attention to morality.

5. Modesty. Modest and prudent, neither arrogant nor impetuous. Be self-aware.

6. Be strict with the law. Ask others to do it, and you must do it first.

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

8. Be helpful. Don't be aloof, give love to your subordinates.

9. Be generous. Have a tolerant heart, don't criticize, attack or retaliate against the opinions and suggestions put forward by subordinates, and understand and accept them with a correct attitude.

11. Be honest and trustworthy. The so-called "an upright man is open and poised" is believed to be trustworthy.

Ⅳ What conditions should a production foreman apply for?

1. If it is an open recruitment and re-employment, there should be corresponding application conditions, such as gender, age, work experience, experience and academic knowledge.

2. If the recruiter doesn't ask for it, you should be prepared, because there may be related tests during the application process, such as written test and oral test (interview).

3. Production foreman: generally, it belongs to the basic manager of the first-line production unit.

You need to be familiar with the technical knowledge of this production process, personal charm or basic management skills, and also have certain requirements for personal thoughts. You should know how to communicate and coordinate, so that the examiner can see from your words in the general interview process whether you are good at communication or not. Of course, if you go further, the interview will ask you how to deal with some unexpected situations and how to deal with the relationship between work and people.

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

ⅵ What are the qualifications for being a qualified catering foreman?

Job Description:

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

VI. Responsibilities and authorities:

* 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 the attendance of employees.

* During business hours, be responsible for the supervision, inspection and communication of the whole restaurant.

* Be responsible for implementing the business training plan for front office staff, and for the assessment and evaluation of subordinate staff.

properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

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

supervise the waiters to use the facilities, equipment and supplies in the front hall 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 the staff to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

complete other tasks assigned by the manager.

ⅶ What is a good supervisor and what conditions do you need?

An excellent enterprise supervisor should have the following conditions:

1. Strong management ability. Including enterprise management, personnel management, production, marketing and sales management, as the director of an enterprise, we should also learn humanized management and care, motivate, educate, coach and train subordinates. Only in this way can we be competent and establish prestige among the managed.

2. Have high professional ability. The supervisor will not be recognized by his subordinates if he does not have high professional ability and level.

3. Effective coordination ability. Only through coordinated management and communication between superiors and subordinates at the same level can we be flexible and keep pace.

4. Be upright and honest. Take Tao as the heart, and pay attention to morality.

5. Modesty. Modest and prudent, neither arrogant nor impetuous. Be self-aware.

6. Be strict with the law. Ask others to do it, and you must do it first.

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

8. Be helpful. Don't be aloof, give love to your subordinates.

9. be generous. Have a tolerant heart, don't criticize, attack or retaliate against the opinions and suggestions put forward by subordinates, and understand and accept them with a correct attitude.

11. Be honest and trustworthy. The so-called "an upright man is open and poised" is believed to be trustworthy.

Ⅷ What knowledge do you need to be a foreman?

1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of this team.

2. Set an example, have a strong sense of responsibility and dare to manage. Internal

3. Assist the restaurant supervisor to formulate the service standards and working procedures of this restaurant.

4. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified or not, check and register the waiter's work and discipline on that day, and report to the supervisor in time.