how to be a good lobby manager of the food and beverage department, and what are the specific contents and requirements of the work. The following is the workflow of the restaurant front office manager I compiled for you, for your reference, welcome to read!

workflow of the front office manager of the restaurant

1. supervise the daily operation of the restaurant, make the attendance sheet of employees, and check whether the attendance status of employees, personal hygiene, appearance and appearance meet the requirements, uniforms and shoes are neat.

2. Be responsible for formulating the restaurant promotion plan, standardizing and implementing the service procedures.

3. Attend the general manager's regular meeting and various meetings held by the general manager, and listen to the tasks assigned by the organization.

4. Pay attention to the training of employees, organize regular study of service skills and techniques, train employees in hotel awareness and sales promotion awareness, conduct regular assessment and make training records.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site management, stick to the front line during business hours, and find and correct problems in service in time.

6. Check the service quality of the restaurant, and ensure the quality of the service provided by the restaurant.

7. Strengthen the management of restaurant property, master and control the use of goods, reduce expenses and loss of goods, and put an end to waste.

8. Be responsible for the cleaning and sanitation of the restaurant, keep the environment clean, beautify the restaurant and make regular cleaning arrangements.

9. Maintain good cooperative relations with all levels of departments, communicate with the logistics director for a long time, and develop special dishes according to seasonal differences, guests' tastes and local conditions.

11, do a good job in guest relations, take the initiative to communicate with guests, accept guest opinions with an open mind, handle guest complaints, and immediately take practical solutions and report to the general manager when necessary.

11. Record the business situation of the day, check the work on duty every day, and summarize the weekly and monthly work.

12. Be familiar with the display location of the restaurant facilities and equipment, and pay attention to the safety awareness of employees, so as to be safe and accident-free.

13. Preside over the pre-meal meeting, convey the instructions from superiors, make the final inspection of pre-meal preparation and make a summary after the meal.

Responsibility 2: Responsibilities of the restaurant lobby manager

1. Organize the pre-job training for waiters by the restaurant foreman, participate in employee interviews and negotiate employment with the executive manager.

2. Be responsible for the training, assessment and coordination of the bar, welcome guests and foreman

3. Supervise the foreman and waiters to work in strict accordance with the service procedures; Understand the employees' ideological status and stimulate their work enthusiasm;

4. Implement the rules and regulations, etiquette and service details of the restaurant

5. Check the kitchen, bathroom, lobby floor, stove, table, chair, chopsticks and glass windows of the whole store every day. Check whether employees' personal hygiene work clothes are clean and tidy, their hair is combed neatly, and their nails are too long.

6. supervise the daily food supply, quality and processing, and put forward opinions for kitchen work;

7. Have a pre-class meeting every day to solve the problems encountered in practical work;

8. Collect the feedback from customers and waiters, and report it to the executive manager, who will handle it uniformly;

9. summarize the daily situation, make business analysis every 11 days and make a comprehensive summary every month;

11. Arrange the personnel on duty and make the duty rotation table;

11. coordinate the relationship between the lobby and the kitchen;

12. Work with the chef to supervise the dining time and quality of employees, and report the problems to the executive manager in time;

13. Understand the business situation of peers around 3km, such as customers, tastes, dishes and service quality, and provide data for the store manager to make decisions;

14. Establish customer files and assist the store manager in external liaison;

15. Be responsible for the maintenance management of air conditioners and air curtain machines in the front office.

16. lead the staff to make a monthly tableware inventory, usually at the end of the month, after dinner, make a good record and hand it over to the store manager.

responsibilities 3: responsibilities of the restaurant lobby manager

1. under the leadership of the center director and business manager, the canteen lobby manager is in charge of the restaurant.

second, actively implement the decision of the meeting of the center office, strive to complete all the work and tasks assigned by the center, and actively report to the director of the center.

third, according to the working conditions of the canteen, care about the employees, arrange the labor force reasonably, and pay attention to giving full play to the technical expertise of the monitor and other employees.

fourth, arouse the enthusiasm of employees, and do a good job in the cost accounting, handing in tasks, water and electricity saving, food price, food quality, variety, food hygiene, environmental hygiene, personal hygiene, service attitude, safe operation and security of this restaurant, so as to achieve good social and economic benefits.

5. Educate employees to strictly implement the food hygiene law and the food hygiene system, and earnestly do a good job in personal hygiene, food hygiene, cooker hygiene and environmental hygiene. All foods should be free of sand, insects, sundries, peculiar smell and mildew, so as to prevent them? Is the disease from the mouth? And food poisoning.

VI. Seriously implement the rules and regulations on canteen management formulated by the Center, set an example and manage boldly. Those who don't obey the distribution, don't make efforts in attendance, are lazy, have poor service attitude and still don't correct after education can stop their work and hand it over to the center for handling.

VII. Distribute the bonus inside the restaurant reasonably, stop the unhealthy trend inside the staff in time and put forward the handling suggestions.

VIII. Approve employees to take a sick leave or a personal leave every month, as well as adjust their leave and arrange duty on holidays.

IX. Organize all the staff in this restaurant to actively carry out? Polite? And listen to the opinions and suggestions of teachers, students and staff on food work; Organize the political study and business study of the canteen staff, and constantly improve the political thought and business technical level of the canteen staff.

Responsibility 4: Responsibilities of the restaurant lobby manager

1. Seriously implement the company's intentions and actively implement the tasks in various periods;

2. Always maintain and improve the excellent service level of the restaurant. Supervise and manage the daily work in the restaurant.

3. assist the human resources department to formulate and implement the personnel recruitment and training plan, and be responsible for the work distribution and labor arrangement of the restaurant.

4. Formulate operating procedures and service specifications for all kinds of personnel in this department, and organize their implementation.

5. Check the cleanliness of the restaurant and the personal hygiene of the staff regularly to ensure the food safety of the guests.

6. directly participate in the on-site command work, assist the employees to serve and put forward suggestions for improvement.

7. Maintain good relations with customers, assist in business promotion, consult and reflect customers' opinions and requirements, so as to improve service quality.

8. Ask about the arrangement and reception of important guests in person. Responsible for the scene design, layout, organization and service of large-scale dining and important banquets.

9. Assist in catering services and production activities in restaurants and kitchens.

11. Assist the chef to plan and improve the menu, and help the kitchen to improve the quality of dishes.

11, properly handle guest complaints, and be responsible for the restaurant's * * * customs clearance.

12. Be responsible for the management of dining room equipment and utensils, and check the maintenance and repair status of equipment and utensils.

13, hearing the relevant administrative documents, signing the receipt and application plan.

14. Review the work log of the department and supervise the work of the restaurant supervisor and foreman.

Responsibility 5: Responsibilities of the restaurant lobby manager

① Responsible for the daily operation of the catering front desk, staff training and inspection and assessment of various working procedures

② According to the actual situation of the catering department, put forward suggestions on improving the responsibilities and service procedures of each position

③ Regularly check the implementation of food hygiene regulations, tableware disinfection and employee health certificates, Expired drinks

④ Responsible for staff assessment and salary assessment

⑤ Handle guest complaints, go deep into the restaurant to solicit guests' opinions on catering and service

⑤ Cooperate with the kitchen to formulate new dishes and promote them, and organize personnel to implement them

⑤Cooperate with each point. Coordination

Responsibilities of the assistant lobby manager of the hotel

1 Assist the lobby manager to manage matters related to the lobby and coordinate the work of all departments in charge of the lobby.

2 Organize important activities and meetings on behalf of the reception team of the general manager and VIP guests.

3 Accept guest complaints and cooperate with relevant departments to solve them, and take measures as far as possible to tyrannize guest complaints and gradually reduce them. Less.

4 Responsible for maintaining the order of the lobby environment, ensuring that the lobby is clean, tidy, beautiful and quiet, and always maintaining good discipline and order in serving guests.

5. Visit regular customers and VIP guests in a planned way every day

6. Communicate and solve problems, seek opinions, grasp service dynamics and ensure service quality.

7. Maintain and greet the interests of in-house guests on behalf of the hotel. When the interests of guests are damaged, the departments and relevant units outside the hotel will contact and solve problems. Question.

8. Handling all kinds of emergencies, such as power failure, fire, loss of property, damage to guests' accounts, injury or death, etc.

9. Regularly providing work reports to the front office manager and the hotel.

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