The head waiter of the restaurant needs to be responsible for the work arrangement and deployment of employees in this department, make good shift changes, arrange employee shifts and rest days, and be responsible for the attendance of employees. The following are my carefully collected duties as a restaurant foreman. Let me share them with you and enjoy them.

restaurant foreman's job responsibilities 1

1. Supervise the waiter's gymnastics to ensure that the service work meets the hotel star standard.

2. Check item by item according to the foreman's checklist, and report any problems to the supervisor in time.

3. lead the waiter of this class to make preparations before the meal, focusing on checking whether the supplies and articles are complete, clean and undamaged.

4. Check whether the tables and chairs are laid in a standard way, and whether the menus and wine utensils are sanitary and not damaged.

5. Pay attention to the guests' dining after the meal. Meet all kinds of dining needs of guests at any time. When important guests and waiters are short of hands, they should serve in person.

6. supervise the waiter to recommend special dishes and drinks to the guests and introduce the menu on his own initiative.

Job responsibilities of the restaurant foreman 2

1. Arrange the cleaning and service of the restaurant;

2. Assist the store manager in store management and operation;

restaurant foreman's job responsibilities are 3

1, responsible for the announcement and supervision of all instructions and regulations in the store,

2, staff arrangement and management,

3, marketing activity planning and promotion and online take-away marketing,

4, kitchen and floor operation management of catering hygiene and safety,

5, food procurement and management,

6, customers.

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, and lead subordinate employees to receive in strict accordance with operating specifications, and serve important guests in person;

3. Be familiar with the menu and memorize the varieties supplied every day;

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

5. Implement the daily health work plan and keep the restaurant clean and tidy;

6. Check the setting of the dining table, the positioning of tables and chairs, and the preparation before meals, and check the waiter's welcome station after meals, and check whether the meals are available after meals;

7. The foreman on duty shall check the doors, water, electricity and air conditioning switches, and do a good job in safety and energy saving.

restaurant foreman's job responsibilities 5

1. Be responsible for checking the appearance and manners of waiters, and those who fail to meet the standards and requirements cannot take up their posts.

2. supervise the working procedures and methods of waiters, correct problems in time when they are found, and ensure that the service meets the hotel standards.

3. Make clear the work assigned by the restaurant supervisor, lead the waiters in this class to make good preparations before meals, and focus on checking whether the supplies and articles are complete, clean and undamaged, and whether the tables and chairs are placed in a standardized way; Check the foreman's checklist item by item, and report any problems in time.

4. Pay attention to the dining situation of the guests after the meal, and meet the various dining needs of the guests at any time.

5. When important guests and waiters are short of staff, they should serve in person.

6. supervise the waiter to recommend special dishes and drinks to the guests, and actively recommend the dishes.

restaurant foreman's job responsibilities 6

1. Be responsible for the attendance and evaluation of employees, praise or criticize, reward or punish employees according to their performance, and be responsible to the restaurant manager.

2. Arrange the work of subordinates according to the daily work situation and reception tasks.

3. Register the attendance of subordinates, check whether the gfd of employees meets the requirements, and supervise the correction of those who do not meet the requirements.

4. Correctly handle the problems in the work and the complaints of the guests, and report the problems that can't be handled to the manager in time.

5. Understand the guest's ordering situation, guest's living habits and requirements.

6. gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions.

7. check whether the staff's pre-meal preparation is perfect, whether the restaurant layout is uniform, whether condiments and ingredients are ready, and whether the dining room, table chairs, flower stands, bars, sideboards, doors and windows, lights, etc. are bright and clean, and urge the staff to adjust them quickly if they do not meet the requirements.

restaurant foreman's job responsibilities 7

1. under the leadership of the department manager, check the implementation of departmental rules and regulations and the completion of various tasks.

2. check the work dress and personal appearance of the attendant on duty.

3. arrangement: lead, supervise and inspect the staff to do all the preparations before business, and report the situation of the department and the performance of the staff to the manager in time.

4. do a good job of handing over the goods and documents of each shift.

5. Be familiar with the business, play an exemplary role in the work, and assist the manager to enhance the cohesion of employees in this department.

6. Strengthen the awareness of on-site management, handle emergencies in time, and lead employees to continuously improve service quality.

7. strengthen public relations awareness and establish a good image of the hotel.

8. Do a good job of employees' attendance and rotation, and strictly control.

9. Preside over the weekly class meeting, listen to the work report of the waiters, summarize and give full play to their subjective initiative in time, put forward their own opinions and ideas on the shortcomings in operation and management, and report them to the manager.

11. Complete other tasks assigned by superior leaders.

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