job description of service foreman

1. job responsibilities

assist the front office manager to hold the daily staff meeting.

organize and supervise the health organizations in the lobby/private room area

coordinate and match the personnel in the area

provide supplementary services in the area

manage and guide the food preparation, goods placement and services in the area. And check

communicate and coordinate with other regions or groups

communicate and coordinate with the food delivery department and kitchen

check the gfd and service process of the pantry, facilities, equipment and personnel

maintain customers and solve customer complaints

handle the complaints of subordinates, and complete

fill in the fault list and reward list of subordinates within two days, and deal with them according to the procedures within the authority.

Complete other tasks assigned by the front office manager

II. Work flow

1. The day shift personnel know about the food ordering situation on the day at 9: 55 am, go to work at 11: 11, call the roll at 11: 11-11: 11, attend the pre-shift meeting, assign the work area at 11: 11-11: 31, and make arrangements. Check whether the staff are sufficient, whether the staff gfd is qualified and in place, whether the service expenses are brought together, whether the mental state is full, whether the table setting situation is standardized and standard, whether the tableware in the sideboard is neat and sufficient, whether the tableware, desktop and floor are clean and tidy, whether the facilities and equipment can operate normally and use the 11: 41 platform to welcome guests, keep an eye on the staff's movements at any time, make timely adjustments to the staff and make up their own positions to avoid vacancies, and assist and guide the waiters in their service work.

14: 11-14: 11 handover from work

14: 11-16: 31, the foreman on duty arranges employees to take over the service and arrange after-dinner work, and check the after-dinner service and cleaning finishing work.

roll call at 16: 31, attend the pre-shift meeting, assign the work area

16: 41-17: 21, arrange the coordinator to make pre-meal preparations, do a good job in regional sanitation, set the table, prepare the sideboard for meals

check before meals at 17: 21-17: 31 to check whether there are enough staff and whether the employee gfd is qualified.

welcome guests on the platform at 17: 35, pay attention to the personnel movements at any time, make timely adjustments to the personnel and fill their seats to avoid vacancies, assist and guide the waiters in service work, and check and adjust the service situation in time.

during the dinner from 21: 11 to 21: 25, the foreman on duty will arrange the staff to take over the service and arrange the after-dinner work, and check the after-dinner service and cleaning finishing work. After all the meals are closed, the staff will be arranged to work at night. After all the cleaning work of the day and the preparations for the next day are finished, they will be inspected at night, and the work of the day will be finished after passing the inspection.