The foreman is the smallest unit manager in the hotel, not only to lead the subordinate staff, but also to face the customers, requiring the foreman to spend more time to provide guidance to the staff to achieve the daily work objectives. Foreman should supervise the work of subordinate staff to ensure the realization of the hotel's business requirements, but also need to play a leading role in the team, when needed, directly involved in the restaurant's service work, is the hotel business process, the workload of the largest and most difficult managers. Therefore, the foreman is required to: 1, leading the work of the staff of the class. 2, the foreman not only leads, directs, and directs the work of the staff of the class. 2, the foreman not only leads, directs the subordinates to work, but also personally undertake important service work. 3, can not have a personal concept of time, only to the hotel business as the center of the work. 4, the foreman of the quality and quantity of subordinate work to supervise the degree of decision of the front office operation and service effectiveness of the person. 5, the foreman is passionate about the difficult people. 6, the foreman is healthy and energetic, never due to poor health and affect the work of the people 7, the foreman is the hotel to work the earliest, off the latest people. Second, the foreman's management function: as the front office of the foreman, the most important work is the command and coordination a. Foreman as a restaurant team in charge of the day-to-day management of the work group, must be responsible for the performance of the team. b. The foreman must manage a variety of tableware, supplies, facilities, environment, and information in the area under his/her jurisdiction. c. The foreman must be able to solve problems, especially emergencies, and various obstacles that affect the quality of hotel service. d. The foreman must lead, direct, and evaluate the subordinates, and the main thing is to maximize the ability and enthusiasm of the subordinates. e. The foreman must make accurate judgments on various things, including the mentality of the staff and the needs of the customers, and the higher the accuracy of the judgments, the better. Foreman as the smallest unit of management, in order to complete the above work, must effectively exercise the following management functions: 1, plan: foreman need to plan their daily activities, such as: staff arrangements, hotel meetings, training, large or special hospitality and so on over the good plan. By specifying the goals to be achieved, choose to achieve the goal of the way these are the foreman's plan, to participate in and complete the planning activities need to do the following: (1) Arrange for a special time to develop the plan. (2) Gather all necessary and comprehensive information. (3) Have employees assist in the development of the plan or staff consult with employees for input and suggestions. (4) Properly utilize resources such as staff, equipment, and time. (5) Implement and review your program. (6) On time to complete their plans. 2, organization: the organization of hotel services should be a comprehensive mobilization and full use of subordinate staff and other resources, including the division of work responsibilities, and then assigned to the staff, which includes wanting to employees for service skills training. In the daily work of reasonable deployment of human and material resources, specifically the foreman's organizational functions need to pay attention to the following points: (1) in the group organization, the foreman has the right to compel subordinates to perform the tasks, orders and decision-making power, but this right comes from the authorization of the higher management. (2) The channels of communication within the shift organization must be open, and the foreman must also communicate with higher managers. (3) An experienced manager is able to deal not only with the formal group of employees, but also with the informal group. (4) In assigning tasks, one should consider personal data such as skills, behavior and experience of the employees. (5) Employees should be made aware of the impact of their behavior on the hotel, on the department, and on the shift. (6) Effective coordination of all types of resources. 3, command: the functions of the organization focuses on the division of labor, and the command function refers to the manager on behalf of the planner's will, by virtue of the power given by the hotel organization, the subordinates to occur instructions to make it obey the manager function, the success or failure of the command depends on two factors (1) the rationality of the plan. (2) the personal quality of management - such as managers with their own hungry subjective ideas or personal emotional color, piece of understanding of the plan, it may lead to blind command chaos command. Foreman's command function is mostly for a specific business (eg: banquet reception venue layout) so, pay attention to the following aspects: (1) lead by example, set an example. (2) Pay attention to employee problems and concerns. (3) Give orders that are specific to the task and are sensible enough for employees to understand. (4)To execute discipline on the employee's fault is to do, must be punished firmly punished, can be exempted. (5) to get the cooperation of the staff, the main thing is the foreman of the subordinates to be fair, to do in good faith. (6) Thank you and motivate the outstanding performance of the staff, but the incentive work must pay attention to the effect of the incentive approach to pay attention to the competition, diversity and flexibility. (7) Require the foreman to have a keen and correct analysis and judgment, encounter emergencies to be in crisis, not panic, and show a positive attitude to calm and collected command. 4, control: in the process of hotel operation, although there is a correct plan, in the implementation process there are reasonable organization and command, but in the process of implementation of the plan may still occur from time to time deviation, the main role of the control function is to correct those negative deviations, and ensure that the plan is carried out by means of the work to achieve the purpose of the control of work assignments, need to pay attention to the following: (1) only the first to develop the work content (1) Only by first formulating the standards of the work content can control be implemented, and these standards should be clear that the quality and quantity of the work should be achieved. (2) For each time the standard of work content should be determined to allow for the occurrence of deviation. (3) Help employees to improve their performance when it is poor. (4) Recognize that it is easier to avoid problems and errors than to correct them. (5) Recognize that operating under various departmental targets is an important control. (6) Dealing with the most serious problems and obstacles first helps to achieve program goals. Now control is the key to monitoring and timely correction, as foreman must have more time in the field in the field, in order to grasp the rhythm and dynamics of the scene, such as the discovery of problems should be taken quickly. Third, the foreman's management principles: when a foreman, to carry the principles of all aspects of their own side at any time, to pay special attention to can not be taken than the method to deal with the problems encountered. 1, the principle of management: seek the overall objectives of the hotel and the unity of the staff's personal goals. 2, the principle of management of objectives: through the performance of the objectives of the correct evaluation, you can improve everyone's active participation and enthusiasm. Evaluation of the answer You have evaluated! [url=javascript:void(0);]Good: 9[/url] You have evaluated! [url=javascript:void(0);]Fair: 5[/url] You've rated! [url=javascript:void(0);]Bad: 0[/url] You've rated! [url=javascript:void(0);]Original: 4[/url] You've rated! [url=javascript：void(0)；]Unoriginal：0[/url]Scenery this side of good 2009-12-11 20：16 Satisfied with the answer to the rate of praise: 25% Catering Department floor foreman duties 1, responsible for the Catering Department Supervisor, the implementation of the work of the supervisor's instructions, and to return to his work. 2, enjoy the foreman of the prescribed authority, responsible for site management and supervision of the The region belongs to the staff work, lead by example to lead the staff in accordance with the restaurant service standards and quality requirements, do a good job in this area of cleanliness and hygiene and hospitality services.3, on-site inspection, supervision, courtesy and politeness, instrument appearance, attendance and discipline, health and other quality of work and preparation for the opening of the meal. Make a good record and make reward and punishment decision to report to the supervisor. 4, proficiency in scattered tables, private rooms and banquets service procedures and operational standards, in the meal at any time to assist the waiter to complete the work and the timely discovery of the problem to be corrected and guided. 5, proficiency in the hotel service projects and the restaurant production details, leading the staff of the region to do a good job in the promotion of hotel products such as drinks and dishes and assist in dealing with the difficult issues. 6, Responsible for the phase area materials and supplies of collocation, distribution and wear and tear, reporting work, regular inspection and inventory of the region in a variety of equipment, property, goods, to ensure that intact.7, to assist the supervisor to open a good pre-shift meeting and business meeting, the reasonable distribution of staff work, fixed area, fixed people, fixed post, fixed responsibility, hard-working and stand hard work, care for the staff's thinking and living conditions, and do a good job of taking the lead in setting a good example.8, the implementation of implementation of the Pre-shift meeting system: (1) convey the superior work instructions and quality requirements, summarize the shortcomings of the service work and disciplinary phenomena, praise the advanced, correct the shortcomings, and report the decision on rewards and punishments. (2) Check grooming, attendance and discipline. (3)Booking briefing, dish training and work arrangement. (4) upload and download, coordinate the departmental team and staff to cooperate with the unity. 9, accept and assist the supervisor of the training work, leading the staff to continuously improve the overall quality of business skills. 10, the grass should be sent to the wash in place in a timely manner, acceptance of the hair, put, keep the number of numbers in line. Completion of other work assigned by the supervisor. Job duties foreman restaurant management system