Question 2: What exactly does a hotel foreman do? As a foreman you must understand the duties of the foreman: "assist" the manager to manage the normal operation of the front office Note: is "assist" in the following aspects:
1 to assist the manager to carry out the daily recruitment of personnel
2 to train the staff basic service theory and knowledge
2 to train the staff basic service theory and knowledge
3 to assist the manager to deal with all the emergencies in the store
4 supervise staff to do a good job of pre-dinner preparations, meals in the service, meals after the end of the work
5 to seriously deal with the relationship between the staff in the store, the establishment of unity, enthusiasm, and harmony of this
The first thing to do is to do every day, every day, every day, every day, every day, every day, every day, every day, every day, every day, every day. p> First of all, you have to do is the daily operation of the daily work that is II 4 and Article 3 Secondly, you have to summarize the work of the staff every day, if it is not in place, you have to train the staff in order to improve their service skills The most important thing is that you have to understand that people are the most difficult to manage a harmonious, united and enthusiastic family must be managed by heart, because they grow up in the environment of the background of the background is not the same personality, temperament is also not the same, so to deal with conflicts between the staff of the staff to become the management of the current hotel management.
I personally believe that in order to become a good manager, the most important thing is not to learn, but to have experience. What I have written above is not in writing, so it may not be as good as what is written in the book, but it is what I have to do every day. If you really like this industry, I suggest that you find more experience. How to find experience: job-hopping, constantly changing restaurants, working in any position, at any salary, with the sole purpose of seeing how they manage and stealing their experience. I have concluded that, by job-hopping, my bank balance will be five times less than if I stayed in one place for a long time, but my experience will be five times more than if I stayed in one place for a long time, and it's up to you to figure out which one is the best deal for you, and at the same time, we need to improve our experience and enrich our knowledge. As a good management we must know the heaven above and the geography below, in short, to learn to "fool" Secondly, that is the English language to go up the English language is the hand
As a foreman you must understand the duties of the foreman: "Assist the manager to manage the front office normal
The manager of the front office is the manager of the front office.
3 assist the manager to deal with all emergencies in the store
4 supervise the staff to do a good job of pre-dinner preparation, meal service, meal closing work
5 seriously deal with the relationship between the staff in the store, the establishment of unity, enthusiasm, and harmony of the home this
First of all, you need to do is the daily operation of the daily work that is the fourth and third Secondly, you have to Summarize the work of the staff every day, if not in place, you have to train the staff to improve their service skills The most important thing is that you have to understand that people are the most difficult to manage a harmonious, united and enthusiastic family must be managed by heart, because they grow up in the environment, background, personality, temperament is not the same, so to deal with the conflict between the staff within the management of the hotel has become the most difficult problem of management in the hotel in the second to help deal with unexpected events and recruiting staff to train the staff to deal with the store in general.
I personally believe that in order to become a good manager, the most important thing is not to learn, but to have experience I do not have written materials above, so it may not be as good as the book, but that's what I have to do every day. If you really like this industry, I suggest that you first find more experience how to find: job-hopping, constantly changing hotels, go to the hotel, no matter what the job you do, no matter what the salary, you do, you aim to get more experience, and you will not be able to get more experience, you will not be able to get more experience. No matter what position you work in the restaurant, no matter what salary you work in the restaurant, you have only one purpose: to see how others manage, to steal their experience I summarize one thing: to keep jumping from job to job, my bank balance will be 5 times less than staying in one place, but my work experience will be 5 times more than staying in one place, as to which one is more cost-effective depends on how you calculate it In the meantime of perfecting the experience, we have to consolidate our knowledge as a good management we must know the heaven from above and the geography below, which simply means learning to "fool" the people. The second is the English language to go up the English language is the hand
Question 3: What are the duties of the foreman Management of other subordinates in the department, to assist the supervisor
Question 4: What are the duties of the ktv foreman at work? Foreman duties
Basic information:
Post name: KTV foreman Direct superior: KTV supervisor, manager
A.. Job responsibilities: under the direct leadership of the department manager and supervisor to complete the standard service to the guests and other duties of the department
II. Basic job duties
1. Before going to work in accordance with the requirements of dress, on time clock, noon, evening name, open before the regular meeting. (The content of the regular meeting: arrangement of jobs, good attendance records and scheduling of employees, check the staff appearance and tools, summarize the report of the previous day's work and the instructions of superiors, the service work problems specific requirements)
2. Urge employees to do a good job in the area of hygiene and according to the department's demand for reasonable billing and collaterals, and control of departmental wear and tear consumable goods.
3. Check the pre-shift preparations for each area: dice, dice cups, garbage bags, spare cups, trays, wireless markers, towels, shakers, pens, lighters, corkscrews, air fresheners, cigarette cups, etc.
4. Check within the time limit whether the lighting, air conditioning, sofas, round stools, and other hardware equipment is in good condition, and if broken, promptly report to the general control of the DJ or the Ministry of Engineering for repair. Check whether the health of each area is qualified and whether the smell of each area is normal.
5. really do a good job of handing over the work, the foreman must arrange for the employees of each position to hand over, detailed explanation of the contents of the handover and notes.
6. often inspect the work of the post staff station situation, whether on time, standard, there is no talking to each other, talking and laughing loudly, there is no running around, whether the mental state is good, polite manners and so on.
7. When the guests arrive, set an example and enter the room service. Supervise the waiter timely service, reasonable scheduling waiter work.
8. The whole field patrol, on-site pointing and follow up the problems in the work. After each tour to return to the console immediately, found that the service light no one to follow up on the foreman to deal with tracing the cause.
9. Coordination between the department and other departments of the cooperation between employees, the scene found that the problem is handled in a timely manner or reported.
10. Pay attention to the guests' suggestions and comments, such as hardware equipment, services, products, programs, etc. and report to the superior in a timely manner.
11. Frequent inspections, do a good job in a timely manner to follow the single work, so as to avoid the occurrence of single events. To understand the situation of the guests in each room, buy a single to allow the waiter to follow up in a timely manner, the card-carrying guests, in accordance with the relevant provisions of the bill, found that the failure to buy a single in a timely manner to immediately track down the reasons and records.
12. For the room facilities need to be immediately repaired, quickly notify the Ministry of Engineering repair, if the guests damage to public goods, according to the relevant provisions of the timely order for compensation.
13. Frequent inspections of staff restrooms, halls, passages and other public **** regional health, urging the site PA to do a good job of cleaning up in a timely manner, and willfully destroy the public **** health of the staff billing penalties.
14. Observe the performance of employees, do a good job of ideological education of employees, mobilize the enthusiasm of employees, and participate in the implementation of the system of rewards and penalties, in the prescribed time can be arranged to rotate the staff rest. 15. Feedback on the staff's movements, and performance reports to the head of the department. 16. Arrange the staff's dinner and late-night snack time, before leaving work to check whether the closing work is qualified.
17. If there are individual new employees, they should be pre-job training and in-service work instructions and follow-up.
18. After all the single buy, hold a post-shift meeting, urge employees to do a good job of work diary, listen to the staff's views and work, on time to change clothes and clock out.
Question 5: What are the job duties and abilities of the foreman of the catering department (1) is responsible for the manager of the restaurant department, play the role of an assistant, on time, according to quality, according to the quantity to complete the work assigned by the superiors of the various tasks. (2) Responsible for restaurant staff grooming and attendance discipline. (3) Responsible for the cleanliness and sanitation of the region and the cleaning of tableware, and the rational formulation of cycle health plan. (4) Responsible for the daily pre-dinner meeting on the floor, and according to the business situation, reasonable mobilization of personnel, distribution of work, so as to make the best use of people, make the best use of talent. (5) Strengthen the supervision in the business, adhere to the command in the front line, timely detection and correction of problems in the service process, and constantly improve the quality of service, and properly handle guest disputes. (6) warm reception of new and old customers, humble attitude, timely fulfillment of guests a variety of reasonable requests, and pay attention to the collection of customer files and opinions reported to the department manager in a timely manner. (7) Responsible for regional turnover, operating expenses and labor forecast and control work, regular inventory, reasonable control of loss, strengthen property management. (8) According to the booking with the Office of banners, water signs, flowers, sound and other materials to do a good job of banquets and VIP reception. (9) Responsible for the horizontal contact between the restaurant and the Ministry of Engineering, Warehouse Security, Kitchen Department, to complete the repair, requisition, receive goods and other coordination matters. (10) is responsible for the development and implementation of the floor staff business training program, and constantly improve the quality of staff business, authorized foreman in accordance with the plan, the implementation of service skills training program. (11) Do a good job of work plan, work summary and work report, regularly reported to the department manager.
Question 6: ktv foreman duties foreman job duties
Basic information:
Post name: KTV foreman Direct superiors: KTV supervisor, manager
a.. Job responsibilities: under the direct leadership of the department manager and supervisor to complete the standard service to the guests and other duties of the department
II. Basic job duties
1. Before going to work in accordance with the requirements of dress, on time clock, noon, evening name, open before the regular meeting. (The content of the regular meeting: arrangement of jobs, good attendance records and scheduling of employees, check the staff appearance and tools, summarize the report of the previous day's work and the instructions of superiors, the service work problems specific requirements)
2. Urge employees to do a good job in the area of hygiene and according to the department's demand for reasonable billing and collaterals, and control of departmental wear and tear consumable goods.
3. Check the pre-shift preparations for each area: dice, dice cups, garbage bags, spare cups, trays, wireless markers, towels, shakers, pens, lighters, corkscrews, air fresheners, cigarette cups, etc.
4. Check within the time limit whether the lighting, air conditioning, sofas, round stools, and other hardware equipment is in good condition, and if broken, promptly report to the general control of the DJ or the Ministry of Engineering for repair. Check whether the health of each area is qualified and whether the smell of each area is normal.
5. really do a good job of handing over the work, the foreman must arrange for the employees of each position to carry out the handover, detailed explanation of the contents of the handover and notes.
6. often inspect the work of the post staff station situation, whether on time, standard, there is no talking to each other, talking and laughing loudly, there is no running around, whether the mental state is good, polite manners and so on.
7. When the guest arrives, set an example and enter the room service. Supervise the waiter timely service, reasonable scheduling waiter work.
8. The whole field patrol, on-site pointing and follow up the problems in the work. After each tour to return to the console immediately, found that the service light no one to follow up on the foreman to deal with tracing the cause.
9. Coordination between the department and other departments of the cooperation between employees, the scene found that the problem is handled in a timely manner or reported.
10. Pay attention to the guests' suggestions and comments, such as hardware equipment, services, products, programs, etc. and report to the superior in a timely manner.
11. Frequent inspections, do a good job in a timely manner to follow the single work, so as to avoid the occurrence of single events. To understand the situation of the guests in each room, buy a single to allow the waiter to follow up in a timely manner, the card-carrying guests, in accordance with the relevant provisions of the bill, found that the failure to buy a single in a timely manner to immediately track down the reasons and records.
12. For the room facilities need to be immediately repaired, quickly notify the Ministry of Engineering repair, if the guests damage to public goods, according to the relevant provisions of the timely order for compensation.
13. Frequent inspections of staff restrooms, halls, passages and other public **** regional health, urging the site PA to do a good job of cleaning up in a timely manner, and willfully destroy the public **** health of the staff billing penalties.
14. Observe the performance of employees, do a good job of ideological education of employees, mobilize the enthusiasm of employees, and participate in the implementation of the system of rewards and penalties, in the prescribed time can be arranged to rotate the staff rest. 15. Feedback on the staff's movements, and performance reports to the head of the department. 16. Arrange the staff's dinner and late-night snack time, before leaving work to check whether the closing work is qualified.
17. If there are individual new employees, they should be pre-job training and in-service work instructions and follow-up.
18. After all the single buy, hold a post-shift meeting, urge employees to do a good job of work diary, listen to the staff's views and work, on time to change clothes and clock out.
Question 7: What is the main hotel foreman to do? The duties of the hotel foreman is
First, under the leadership of the hotel manager, responsible for the organization of restaurant services, according to the requirements and specifications to complete the reception task.
Second, received the notice of the banquet, to take the initiative to assist the head chef to draw up the banquet menu, and according to the nature of the banquet, specifications, the guests' dietary habits, the reasonable deployment of service personnel, timely arrangements for the daily supply, and do a good job of large-scale banquets of the design of the table and the management of the service.
Third, in-depth work of the actual, found that the problem of timely correction, to participate in some aspects of the service work, especially important feasts to personally serve as reception.
Fourth, take the initiative to contact with the kitchen, coordination between the hotel service and the kitchen, mediation of various conflicts and disputes in the meal, listen to the customer's views, and constantly improve the service work.
Fifth, strengthen the ideological education of the waiter, seriously organize the waiter political and business learning. Every day on and off before the convening of the restaurant attendants to open a short meeting, summarize the work situation, arrange the layout of the day's tasks, and constantly improve the political quality of attendants and business skills.
Lobby manager "as a profession, in the modern hotel, catering enterprises play a very important role.
It is the hotel or catering industry commissioned by the general manager and instead of the general manager to deal with the guests of the hotel, restaurant all the equipment, facilities, personnel, service and other aspects of the complaint, supervision of the operation of various departments, coordination of the relationship between the various departments, to ensure that the hotel, restaurant in normal order to provide customers with high-quality service to the middle management. They are the nerve center of the hotel, restaurant, is the bridge between the communication hotel, restaurant and guests, the general scope of work includes:
1,; Maintain the order of the lobby and the safety of the guests, to maintain the lobby quiet, elegant and civilized;
2,; Proper arrangement of the day's work, supervise and check the quality of work of the front desk, the waiter;
3,; Handle guest complaints, assisting Hotel leaders and relevant departments to deal with all kinds of emergencies occurring in the hotel;
4,; answer guest inquiries and provide guests with the necessary assistance and services;
5,; do daily rounds, supervise the hotel, restaurant staff grooming, hygiene, equipment operation, and safety.
In addition to the role of the lobby manager as a bridge and link, but also to monitor the hotel, restaurant quality of work "eyes".
The lobby manager is generally required to have a college degree or above, majoring in any field, and has received training in service management, hotel management, and understands public relations etiquette, psychology, management and hotel business knowledge.
Familiar with the hotel's various management processes and management standards, with strong organizational, management and coordination skills; with considerable training capacity, adaptability, fluent spoken English.
Have a good temperament, amiable, generous, dignified instrument, cheerful, sociable, with a global concept, service consciousness and strong sense of responsibility, able to bear greater work pressure.
Question 8: What is the work of the restaurant foreman Foreman generally do is to carry on the work of the next, every day to first communicate with their own upper know need to improve there, in the shift before there will be a staff meeting and then a meeting to convey the wishes of the upper, and then began to work, the work of the time you need to supervise and guide the others of a kind of labor norms, as well as come out of the lobby accordingly the customer's needs and things. Needs and things. Handle some basic lobby things, after work to guide and supervise the staff to do a good job of closing work. To do a good job as a foreman, you have to be when you are a dog, because you are always in the mouth of the gun.
Question 9: What should a supervisor do? Introduction: A good supervisor to do, not everything, running before and after, but organization, training, coordination, supervision. All the routine work all assigned to colleagues, and the supervisor itself is only responsible for coordination, communication, usually have time to drink tea and read the newspaper, which is the ideal situation of the supervisor. Said quite alternative, I believe that most of the organization's supervisors are not so, and for most of the people as a subordinate, if your supervisor weekdays drink tea and read the newspaper, nothing to do, you will certainly rise up and attack. In fact, this is an ideal organizational environment, a skilled and competent supervisor and a group of well-trained, well-functioning team, strong centripetal force of the ministry, so that the team is all in order, quality and quantity to complete the task. With such a team, the supervisor does not drink tea, read the newspaper what else to do? Unfortunately, most business organizations are not so. Strong is the supervisor, weak is the subordinates, chaos is the organization. And once the competent supervisor spends a lot of time to the subordinates trained, the team operation ability to cohesion, but also to improve organizational performance, very quickly, he will be promoted to a higher position, and began another dark and chaotic stage, "Peter's Principle" of the spell will always follow him. This is not about the Peter Principle, nor about organizational management, but about supervisors. What is a supervisor? What should a supervisor do? What makes a good supervisor? This is a good question, and it's the one I encounter most often. A small company, usually a worker with good results in a professional field is promoted to supervisor, he has professional skills, but no experience in managing people, and may not have a good subordinates, a good team, often promoted to supervisor, is the beginning of the tragedy. At this time, "drink tea, read the newspaper" is to check the supervisor's good or bad standards, if a supervisor is busy every day, even drink tea and read the newspaper time are not, he certainly will not be a good supervisor. The first thing a supervisor should do is to manage the team, that is to say, to make everyone in his or her place, to work hard, and to coordinate and cooperate to complete the tasks given by the company. Relative to the wrong approach, is their own efforts to do things, while the subordinates do nothing, and even "good people" like the subordinates spoiled to heaven, a pampered team is absolutely can not fight. The second thing a supervisor should do is to establish systems, design processes, train subordinates, and accumulate knowledge and experience. The unit you take over may have been good, that's your ancestor's good fortune; may also be chaotic, this is the norm, but also a test of the supervisor's ability. How to redesign the process, improve the system, so that the team to achieve the highest efficiency, determines whether you are an outstanding or mediocre supervisor, but also determines the degree of respect for your subordinates.
Question 10: What is the job of a company supervisor? Summarized in one sentence: the supervisor belongs to the supervisory level personnel, play a supervisory and leadership role, it includes the conditions and responsibilities that the supervisor needs to have. The role of the supervisor Technical knowledge . Technically proficient, good at management, giving correct instructions and orders to subordinates. Good at educating and training subordinates in multi-functional skills. Good at improving work. Principled and fair. Quick to act and flexible. Good interpersonal skills. --Responsibilities of Supervisors Facing Employees Scheduling Responsibilities Schedule and monitor your employees according to supervisor's instructions and production needs. Responsibility for Motivation Each employee has a different level of ability, and the supervisor should make every effort to develop their potential and give full play to each employee's strengths. Responsibility for Training Train your employees according to the latest product requirements, and utilize spare time to provide job-related and multi-functional training to your employees. Responsibility for Evaluation Supervisors should develop a sound and reasonable evaluation system to regularly assess the performance of their employees. --Responsibilities of supervisors Facing coworkers Supervisors should get along well with each other, often get in touch with each other at work, take the initiative to help each other, and take the overall interests as the starting point when dealing with the key moments of the problem. When liaising with other departments, we should pay attention to the following: Correctly understand the responsibilities of the department. Act in accordance with the goal from the perspective of the enterprise as a whole. Mutual encouragement and mutual assistance, complement each other's strengths and weaknesses. For the problems of the department, should be frank and open-minded to listen to the views of the department, to do what is correct, not to add encouragement. Emphasize interpersonal relationships. Responsibility of supervisors Facing their superiors Supervisors should have the role of "counselor" to their superiors, whose task is to collect economic and technical information for their superiors, report on the department's work, and put forward in the implementation of the process of new problems and solutions to the problem of the methods and recommendations, instead of the superiors to exercise some of the powers. Therefore, the supervisor should always look for opportunities to contact with the supervisor, understand the supervisor's temperament, work habits, and what the supervisor's expectations are, and to achieve the supervisor's requirements, in order to be counted on their own responsibility. Strengthen the management work Knowledge quality Professional knowledge: have the knowledge of the work in charge Workshop knowledge: in order to be competent in your job, you must be proficient in the knowledge and requirements of the workshop you are working in. Life knowledge: you not only work for the subordinates to solve problems, but also in life to give them some help, worthy of their trust and obedience. Information: supervisors should keep abreast of the changing situation inside and outside the enterprise, they should collect economic and technical information purposefully, use information flexibly and make correct judgment in time. International awareness: that is, the new era of management consciousness, refers to stand in the perspective of the international market, look at the internal and external changes in the environment of the enterprise, the management mode, recognize the current situation of the enterprise, and absorb the new type of management knowledge, in order to adapt to the development of the times. Strengthen the management work Insight, judgment: good discernment of the nature of things, predicting changes and what kind of results will be brought about, the supervisor must have a certain ability to judge, stand in the other side of the position of thinking about the problem, and correct judgment, which is the supervisor to evaluate the subordinates of the indispensable ability. Creativity: the supervisor is not limited to be responsible for the production line shipments, expanding the scope of management. Real value creation for the enterprise, such as: product renewal, yield rate improvement. Ability to identify and solve problems: "Quality is the only way for business to survive and grow". Any quality problems will bring losses to the enterprise Supervisor should be good at finding problems in the production line, and look for potential problems and nip them in the bud; Supervisor should customarily summarize the subordinates' actual completion of the work performance and the gap between the original plan, and flexibly use the knowledge of 4M1E, QCC, etc. to solve the work of the difficult points. Improve the quality of supervisors Skill quality Professional technology: in the work should be accumulated experience, improve professional and technical skills. Social skills: Social skills are conducive to fully stimulate the work potential of subordinates, encourage subordinates to work for the survival and development of the enterprise and contribute their talents. Social skills are conducive to the service department to better serve the production department. Ability to formulate production plans: Supervisors must prepare production plans based on orders, prepare the appropriate labor force based on the production plan, and ensure the implementation and completion of the weekly and daily production plans. Supervisors must set Yield targets based on product characteristics and stages, which are updated as the product moves through the stages. The goals should be challenging and achievable by the subordinates, otherwise they are meaningless. The ability to implement the annual plan: the supervisor must clearly understand the content of the annual plan, the indicators, goals, strategies and programs of the annual plan, and lead the subordinates to strive towards the goal. Strengthen the management ...... > >