Direct superior: supervisor

Direct subordinate: waiter

[Job responsibilities] do a good job as an assistant to the supervisor, leading the class to complete the tasks assigned by the superior in accordance with the quality and quantity.

1. Check the dining room before the start of the meal setup, cleanliness and hygiene, dining room utensils supply and equipment and facilities in good condition.

2. Supervise the work of the waiters during the meal, play a leading role, and improve on-site training.

3. Coordinate and communicate the work of the restaurant, food delivery department and kitchen.

4. Pay attention to special guests and important guests, etc., introduce the menu, recommend special dishes, and answer guests' questions.

5. Pay attention to the observation of the guests' dining situation, the special situation in a timely manner to deal with, improve the guest satisfaction rate: timely handling of guest complaints, and to be properly resolved.

6. Responsible for the replenishment of the dining room utensils.

7. Implement the daily hygiene work plan, keep the restaurant clean and personal hygiene of the waiter.

8. After the daily closure of business, responsible for a comprehensive inspection of the restaurant, and fill out the business report.

9. Responsible for the assessment of subordinates, and the planned organization of the post point training.

Front Office Waiter Foreman Job Responsibilities and Operational Specifications

Direct leadership: floor supervisor

Jurisdiction: waiters and trainees

Essentials Specification Content

Appointment

Jobs

Qualifications

Qualification 1, with a high school or high school or higher education level.

2, responsive, resourceful and flexible, with good communication skills, good at dealing with guests practical problems.

3, skillful mastery of banquets, cocktail parties, casual dining service procedures.

4,

5, familiar with and master of the restaurant's dishes, varieties and prices; familiar with and master of the varieties of wine, beverages, origin, degrees, characteristics and sales prices.

6, strong organizational skills, can lead the department together to do a good job of reception services, and reasonable arrangements for the division of labor, supervise the service procedures, so that the service process and guests dining harmony.

7, can continue to learn the catering business, management knowledge, service knowledge and foreign languages, and constantly improve the level of business and business skills.

Job Responsibilities Normal Time Responsibilities 1, responsible for the staff's attendance and performance appraisal. At the end of the month to summarize the performance of the region's waiters, attendance, overtime time and ask the waiters to sign. According to the performance of employees to exercise praise or criticism, reward or punishment authority. Check the implementation of rules and regulations.

2, according to the daily reception task to arrange the work of the ministry.

3, dealing with a variety of work problems and guest complaints; important complaints to the manager in charge of timely report.

4, the foreman should be united, cooperate with each other, obey the manager mobilization, strictly in accordance with the operating procedures, shall not push each other's responsibility, shall not leave the post without authorization, resulting in the floor unmanaged.

Duty time responsibilities 1, the foreman at 15:30 and 22:30 after the end of the shift, should be articulated with the Department of food, to understand the sales of food, if there are sold out of food should be communicated in a timely manner to the front office night shift personnel.

2, after the end of the regular shift to quickly understand the situation of the night shift personnel and the guests to wait for the situation, and make a record.

3, after the end of the regular shift to make a good record of dining guests' opinions and suggestions, in order to reflect to the superior. Check the facilities and equipment after the meal (e.g. whether the air conditioner and lights are turned off).

4, as far as possible to deal with guests in the dining process of the complaint, if there is not dealt with down, should be promptly reported to the manager on duty.

5, any duty personnel shall not refuse to receive guests dining requirements.

6, the foreman on duty in all areas of the guests away, check the market situation, and report to the manager on duty agreed to before leaving work.

7, before 19:00 p.m., the entire health of the front room, meal preparation, table set up a comprehensive inspection.

8, duty time shall not leave the post.

9, the foreman on duty before the end of the shift must be dirty tablecloth recovery placed in the tablecloth cabinet for washing.

Operation process Foreman 10:30 to work, attendance. Arrange to do a good job in the area of health, check the staff appearance, check whether the supplies are ready and whether the need to replenish. Receive the list used in the day. Transfer personnel arrangements, each work is responsible for a person.

12:20 Self-check the area food preparation, tableware and hygiene; after accompanying the quality inspector for a comprehensive inspection.

12:40 Call a small pre-shift meeting to summarize the first day's work.

11:30 Participate in the large pre-shift meeting to understand the dynamics of restaurant service.

12:30 Reasonable arrangement and mobilization of bleacher mobile staff. Monitor the flow of guests. Arrange for waiters to greet and deliver fruit plates to guests or units that are particularly heavy flute or familiar. Correctly and promptly handle guest complaints.

15:00 Arrangement of B shift and overtime according to the situation.

15:20 Arrange pick-up for B shift or overtime.

15:30 A shift ends.

18:00 Check A shift arrival.

19:00~22:30 Same as noon

Operation content Before the market opens, 1. register the attendance of the staff, and supervise the correction of those who do not meet the requirements for grooming and other preparatory work.

2, to understand the situation of the day to order food, to understand the living habits and requirements of the guests to order food.