the foreman's choices are: good service skills, hard work, proactive and consistent demands on himself. Finish your job creatively. \x1d\ 1. Foreman training course (outline) \x1d\ 1. Mentality \x1d\ 2. Four steps of training-preparation-trial operation-operation-follow-up inspection \x1d\ 3. Foreman's responsibilities: leading the shift to do a good job in opening and closing files, doing a good job in hygiene and on-site control, participating in on-site operation and sales, and tracking employees. \x1d\ 5. How to improve your prestige and make employees obey? \x1d\ 6. How to set goals? \x1d\ 7. Hygienic inspection standard: the lobby is free of sundries, sundries as big as five coins, water marks, rat droppings at the corners and dust on the windowsill. Inspection standard for toilet rooms from the door to the bar \ x1d \ x1d \ foreman's post responsibilities \x1d\ [1], responsibilities and authorities: \x1d\ 1. Assist the manager to formulate service standards. \x1d\ 2. According to the customer's 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. \x1d\ 3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant. \x1d\ 4. Be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff. \x1d\ 5. Properly handle all kinds of problems and guest complaints in guest service, actively solicit guest opinions, and feed back relevant information to the manager in time. \x1d\ 6. Check the checkout process, and guide employees to correctly check out the guests. \x1d\ 7. 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. \x1d\ 8. Supervise the staff to abide by all the rules and regulations of the hotel and safety regulations, and ensure a clean, beautiful and comfortable dining environment. \x1d\ 9. Complete other tasks assigned by the manager. \x1d\ [2]. Qualifications: \x1d\ 1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility. \x1d\ 2. Be familiar with the knowledge of restaurant management and service, and have skilled service skills. \x1d\ 3. Have high foreign language conversation ability, contingency ability to deal with restaurant emergencies and communication ability with customers. \x1d\ 4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties and exhibitions. \x1d\ 5. Be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills. \x1d\ 6. Strong organizational ability, able to lead subordinates to do a good job in reception service together and provide guests with satisfactory and surprising services. \x1d\ 7. Graduated from junior college of tourism or equivalent, with more than three years' working experience in catering service (more than two years in western food service). \x1d\ 8. Good health, full of energy, dignified appearance and generous temperament. \x1d\ [3] Work content: \x1d\ 1. Pay attention to register the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge them to correct those who fail. \x1d\ 2. Pre-meal preparation: \x1d\ (1). Understand the ordering situation of the guests on that day and their living habits and requirements. \x1d\ (2) Assign the work of subordinates according to the tasks and requirements of the day. \x1d\ (3), gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day. \x1d\ (4), check whether the staff's pre-meal preparation work 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. \x1d\ 3. Work during the meal: \x1d\ (1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk attendant to serve the guests. \x1d\ (2) For important banquets and guests, the head waiter should personally receive and serve them. \x1d\ (3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and desk attendants, 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. \x1d\ (4). After the guests have finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guests for settlement, so as to prevent the bill from being missed. \x1d\ (5) Pay attention to the assessment of subordinates during the meal, record the good or poor service, high efficiency or low efficiency, and reward or criticize them after the meal. \x1d\ 4. Work after closing: \x1d\ (1). Tableware collection: After closing, urge the desk attendant 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. \x1d\ (2) Table setting: Put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition. \x1d\ (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. \x1d\ (4) After the subordinates have finished the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection. \x1d\ (5), record the day's work and the guests' feedback, the problems during the meal, the important banquet and the guests' dining, the guests' complaints and so on, and report the day's work to the manager. \x1d\ [4], power \x1d\ 1, have the power to allocate the work of their employees. \x1d\ 2. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.