Job responsibilities of the restaurant foreman

1. Read the handover book before work every day and pay attention to the tips of the regional director of the company.

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

3. Check whether the attendance and preparations of the class are qualified and ready, check and register the work and discipline of the waiter on that day, and report to the supervisor in time;

4. Check the cleaning and maintenance effect of the area under its jurisdiction.

5. Check the working conditions of employees at any time, check cleaning supplies and appliances, and make adjustments in time, and report any abnormalities in time.

6. Guide and evaluate the work quality of subordinates.

7. Be responsible for the business training of employees and improve their cleaning and maintenance techniques.

8. Complete other tasks assigned by superiors.

9. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

11, according to the customer 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.

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

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

13. 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.

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

15. 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.

16. Supervise employees to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

workflow

1. Pre-meal preparation

(1) Understand the ordering situation of the guests on that day and their living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4) check whether the staff's pre-meal preparation is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

2. Work during the meal

(1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk clerk to serve the guests.

(2) For important banquets and guests, the head waiter should personally receive and serve them.

(3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and the desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for settlement, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, and reward or criticize after the meal.

3. Work after closing

(1) Tableware collection: After closing, urge the desk clerk to quickly clean up the tableware on the table according to the closing procedures and standards, and concentrate it in the food preparation room and send it to the dishwashing room for cleaning and disinfection.

(2) table setting: put away the tableware, put on a clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: after doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to leave work after passing the inspection.

(5) Keep records of the day's work, the guest's feedback, the problems during the meal, the important banquet and the guest's dining, the guest's complaints, etc. and report the day's work to the manager.

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job responsibilities of restaurant supervisor

1. Seriously implement the intention of the manager of the food and beverage department and actively implement the tasks and daily operation of each period.

2. Have the spirit of contributing to the hotel, constantly improve management and strive for perfection in business.

3. Draw up the service standards and working procedures of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site supervision, and insist on commanding at the front line during business hours to find and correct problems arising from service in time. Establish a good relationship with the guests, and convey the guests' opinions on food to the head chef to improve the work.

6. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and maintain the environmental sanitation of the restaurant.

8. Do a good job in restaurant fire prevention.

9. Keep a good work log, do a good job of succession, and make a good work plan and summary.