Chinese foreman's job responsibilities (General 7)

In the era of continuous progress, the use of job responsibilities gradually increased in frequency, job responsibilities are clear for the standardization of enterprises to employ, to avoid risk is very important. I think many people are worried about how to develop job responsibilities, the following is my carefully organized Chinese food foreman's job responsibilities (General 7), welcome to learn and reference, I hope to help you.

(2) Responsible for restaurant staff appearance and attendance discipline.

(3) is responsible for the cleaning and sanitation of the region and the cleaning of tableware, the rational development of the cycle of health plans.

(4) is responsible for the floor of the daily meal before the meeting, and according to the business situation of the reasonable mobilization of personnel, distribution of work, so that people make the best use of their talents.

(5) to strengthen the supervision of 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) is responsible for regional turnover, business 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) is responsible for the restaurant and the Ministry of Engineering, warehouse security, kitchen department of the lateral contact, 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, authorize the foreman in accordance with the plan, the implementation of service skills training program.

(11) Do a good job of work planning, work summary and work report, regularly reported to the department manager.

Chinese food foreman's duties 2

1, before the meal to check the dining room table, cleanliness and hygiene, dining room utensils supply and equipment and facilities in good condition.

2, during the meal to supervise the work of the waiter, play a leading role, and improve on-site training.

3, coordination, communication restaurant, food delivery department and kitchen work.

4, for special guests and important guests and other proportions to pay attention to, introduce the menu content, recommended specialties, and answer guest questions.

5, pay attention to the observation of guests' dining situation, the special circumstances of timely processing, improve the guest satisfaction rate: timely handling of guest complaints, and to be properly resolved.

6, responsible for dining room utensils supplement.

7, the implementation of the daily health work plan, keep the restaurant neat and clean and the waiter's ` personal hygiene.

8, after the daily cessation of business, is responsible for a comprehensive inspection of the restaurant, and fill out the business report.

9, 9:300 every morning on time roll call, make attendance records, no false, once found according to the "Staff Handbook" punishment.

10, arrangements for good waiter positioning, posting, supervision and inspection of waiters set up and cleaning, 10:30 before the ground must be clean, no confetti, no cigarette butts, grease and water, cutlery to keep clean, no water, no fingerprints, tableware on each table and the number of table cards, recipes, cigarette holders, vases must be complete to ensure that before 11:00 all the water bottles of the floor and private rooms must be filled with boiling water, private rooms must be filled with boiling water, the private room penalty according to the "staff manual. All water bottles on the floor and in the private rooms must be filled with boiled water before 11:00 a.m., and all preparations in the private rooms and on the floor must be ready.

11, to constantly patrol the floor and the situation of the private rooms, pay attention to the management of objects, especially the placement of gas, do not throw everywhere, for the damaged items must be returned to the warehouse on the same day, and timely replenishment of the shortage.

12, weekly (Sunday) count the number of tableware and goods, before Monday to hand over the list and report loss list, two copies to the floor manager, without delay.

13, urge and check the waiter at any time not to use the hotel tableware, and do a good job leading role model.

14, every week before the day, must be arranged for next week's scheduling table, 16:20 pm meeting to announce the next week's scheduling and scheduling rest.

15, pay attention to energy-saving work, every day 10:50, 16:30 on time to open the floor of the lights, such as no guests to dinner, the latest 13:30 off the floor of the lights, dinner 16:30 open the air conditioning, 18:00 closed. Before closing at night, you must check the doors and windows of the private rooms, curtains have nothing to do with good.

16, proper arrangements for the deployment of personnel, and do a good job of opening and closing work, and reasonable arrangements for overtime personnel to make a good record, such as the foreman record is not detailed caused by the dissatisfaction of the waiter, all the responsibility borne by the foreman.

Chinese food foreman duties 3

(1) daily shift to see the handover book and pay attention to the day of the public **** regional supervisor tips, reasonable command and arrangement of manpower, management of the shift staff work shifts. Check this shift personnel attendance, preparation work is qualified and ready, and the day's work of the waiter, discipline and other aspects of the assessment of the registration, and reflect to the supervisor in a timely manner.

(2) Check the effect of cleaning and maintenance under the jurisdiction of the scope, check the work of the staff at any time, check the cleaning supplies and appliances, etc., and make timely adjustments, and found that the abnormal situation reported in a timely manner.

(3) Guide and assess the quality of work of subordinates. Responsible for the staff's business training to improve their cleaning and maintenance skills.

(4) Completing other tasks assigned by superiors, assisting the manager in formulating service standards and work procedures, and ensuring the implementation of these service procedures and standards. According to the customer situation, is responsible for the department's staff work arrangements and deployment, make a good handover work, the arrangement of staff shifts and rest days, is responsible for the staff's attendance work.

(5) In the business period, is responsible for the entire restaurant supervision, inspection and customer communication work. Responsible for the implementation of the front office staff business training programs, responsible for the assessment and evaluation of subordinate staff. Appropriately deal with all kinds of problems in the guest service and guest complaints, take the initiative to seek the views of guests, timely feedback to the manager of the relevant information.

(6) Check the checkout process, guide employees to correctly checkout for the guests. Supervise the waiter to correctly use the facilities, equipment and supplies in the front office, do a good job of cleaning and health maintenance work, timely submission of equipment maintenance orders, control of tableware loss, and timely replenishment of the missing items.

(7) Supervise the staff to comply with the rules and regulations of the hotel and safety regulations, to ensure that the dining environment is clean, beautiful and comfortable. Every Monday, each employee on the above issues will be summarized last week to fill in the assessment of the comprehensive form submitted to the Minister.

(8) must fill in the daily shift handover records, deal with service problems and guest complaints, and report to the Minister of the restaurant. Supervision and inspection of the subordinate work quality, work standards, service attitude and other completion.

(9) with the restaurant minister of the subordinate staff for business training, and constantly improve the professional knowledge of employees and service skills. Do a good job of the use and management of the items in the class.

(10) check the staff order and the implementation of various rules and regulations, the staff work guidance and on-site training, the development and organization of the completion of the regular cleaning plan, the timely completion of the instructions issued by the superiors or found that the problem is detached from the time to report on the site of the decision made by the superiors should be recorded in a timely manner and the superiors signed by himself to take effect on the above should be entered into the work log.

(11) keep an eye on guest movements, supervise staff initiative, enthusiasm, polite hospitality, require waiters to familiarize themselves with the characteristics of the dishes, good marketing dishes and drinks, to complete the matters temporarily assigned by the Minister of the restaurant.

Chinese food foreman duties 4

1, mainly responsible for the floor service reception work, do a good job of daily shift work, participate in the weekly departmental work conference, timely delivery of weekly work requirements and tasks

2, can play an exemplary role in their own strict requirements for subordinates to carry out strict supervision and training, and conscientiously implement the various rules and regulations and service norms, operating procedures. Quality and quantity to complete the service work.

3, conscientiously organize business training for restaurant staff, improve service skills and business level, familiar with the menu, liquor license, memorize the daily supply of varieties, to understand the reception of the day's guests.

4, grasp the staff discipline, service attitude, understand the staff's ideological mood, operating techniques and style of thinking.

5, held a pre-shift and post-shift meetings, check the staff grooming, the implementation of the daily work plan, to maintain a good restaurant neat and clean.

6, before the opening of the meal to check the table setup and positioning of the table and chairs, after the closing of the meal to check the table in the cabinet to put the situation.

7, check the restaurant's electric switches, air conditioning buttons, audio, and do a good job of safety and power saving.

8, responsible for the floor tableware, sauce, supplies, storage, collocation, management, daily collection of feedback on a variety of product quality information. Responsible for the monthly inventory of departmental food items.

Restaurant foreman duties 2

1, to understand the day of the restaurant guests and dining requirements, detailed layout of the waiter shift tasks.

2, quality and quantity and on time to complete the tasks assigned by the leadership.

3, check the staff's appearance, instrumentation, attendance.

4, urge the waiter to do a good job according to the specifications of the level of cleanliness before the start of the meal, the restaurant and the table layout, the complementary work of each item.

5, familiar with the menu, drinks, dishes, seafood prices, remember the day "put list" dishes, familiar with the day the kitchen "recommended" and the supply of dishes, and the kitchen to do a good job of collaboration.

6, supervise the waiter according to the procedures, specifications, requirements for guest services, and personal service for VIP guests.

7, master the guest dining situation, do a good job to fill the place of service, try to remember the guest's name and special requirements and habits, and guests to communicate with the establishment of a good relationship.

8, regular inspection of restaurant equipment, tableware, flowers and plants and other items, report to the manager to ensure timely maintenance.

9, accept guest complaints, and report to the manager.

10, to assist the manager of the staff to conduct business training, in order to improve the professional knowledge and service skills of employees.

Chinese food foreman duties 5

1, do a good job as a restaurant manager's assistant, the task assigned by the superiors require quality, quantity, and on time to complete;

2, play the role of the leader, strict requirements for their own, the subordinates enthusiastic about helping, patient counseling, and improve on-site training, and lead the subordinate staff in strict accordance with the operating norms of the reception, in the event of an important guest to be personally served;

3, familiar with the menu of dishes, and to improve staff professional knowledge and service skills.

3, familiar with the menu, memorize the daily supply of varieties;

4, grasp the staff discipline, service attitude, understanding of the staff's thinking and emotions, business and technical level and style of thinking;

5, the implementation of the daily hygiene work plan, to keep the restaurant neat and clean;

6, check the dining table before the start of the meal, table and chair positioning, meal preparation, after the start of the meal to check the waiter's Welcome to the station, after the meal after the check meal with the placement of the situation;

7, the foreman on duty to check the door, water, electricity, air-conditioning switches, etc., to do a good job of security and energy saving work.

Chinese food foreman duties 6

1, to participate in the western restaurant director held a regular meeting of the work, to understand the daily booking, reception and check-in situation, and held a regular meeting of the pre-shift, the layout of the work; (daily)

2, reasonable arrangements for staff scheduling, to ensure that the convergence of the various aspects of the service, and orderly and smooth reception of the guests dining work; (daily)

3, Daily business before, to the waiter set up tasks, and supervise the waiter's service work, including checking the work of the waiter on duty dress, personal grooming instrumentation, etc.; (daily)

4, after the daily stopping business, a comprehensive inspection of the business area belonging to the state of hygiene and cleanliness, and to do a good job of all the shifts of the goods, the bill handover; (daily)

5, fill out the work log in a timely manner, View the day's business reports, sales and service statistics and the establishment of guest history files; (daily)

6, supervise the staff to do a good job before the business of the preparatory work, check the restaurant table, cleanliness and hygiene, supply of utensils and facilities and equipment ready to meet the required norms and standards; (daily)

7, supervise the waiter to the correct use of the ordering system to ensure that the food matches the guest's order. Ensure that the food and guest orders in line with the timely provision of services according to the requirements of guests, and to meet the special needs of guests; (daily)

8, a comprehensive grasp of the region's guest dining situation, to solicit guests' views, suggestions, and timely handling of guest complaints and emergencies; (daily)

9, to strengthen the sense of on-site management, pay attention to the restaurant dynamics at any time, in the case of special guests, Important guests should personally serve, recommend special dishes for them, answer guests' questions to ensure efficient service; (daily)

10, lead the staff of the team to actively complete the reception tasks, and strive to improve the sales revenue of the Western restaurant, on time to the Western restaurant supervisor to report to the daily operation of the reception situation. (Daily)

Chinese food foreman duties 7

Foreman is the grassroots management of the club, under the leadership of the club service director, responsible for the management of the shift.

First, accept the leadership of the club service supervisor, leading the front office staff to implement the club service supervisor, department manager issued by the various management and operational instructions.

Second, is responsible for the front office business, including labor, personnel and other day-to-day things of the specific planning, organization, arrangement, command and attendance, assessment.

Third, supervise the front office staff to implement the restaurant developed by the operating procedures, according to the standard inspection of the employees belonging to the phenomenon of violation of regulations, the implementation of quality management.

Fourth, to understand the day of the club customers and dining requirements, detailed layout of the waiter shift tasks.

Fifth, the organization of pre-shift meetings and regular business meetings, timely conveyance of the restaurant to determine the various measures and requirements of the work, and organize the implementation, to ensure that the management system is smooth.

Six, check the attendance of the waiter's instrument appearance, urge the waiter to do a good job in accordance with the specifications of the level of cleanliness before the meal. Club table layout, the supplement of each item and other preparatory work.

Seven, on the one hand, when the meal is responsible for coordination with the kitchen to ensure that the food on time and quality. On the other hand, supervise the waiter according to the service program, specifications, requirements for guest services.

VIII, regularly check the club equipment, tableware, flowers and plants and other items, such as the discovery of problems to report to the manager in a timely manner to ensure timely maintenance.

IX, to assist the director of the staff for business training, often check the staff's sense of service and sales awareness, to guide staff to improve professional knowledge and service skills.

x. Responsible for the implementation of the club's business indicators, grasp the club's customer base composition, spending power and characteristics, to encourage employees to generate income.

xi, in the opening of the meal before the business area to do a comprehensive tour, according to the norms and standards to check the table tables and chairs, tableware supplies and other preparations for the desk staff to explain the menu, especially on the day of the focus on marketing dishes and food and waiting time for a long time dishes.

XII, when customers enter the restaurant, take the initiative to meet the arrangements for seating, at any time to grasp the use of the dining table, maximize the turnover rate, minimize customer waiting time.

xiii, in business hours and business positions, not to talk with customers or employees.

XIV, inspection staff service situation, to meet the desk attendant temporarily unable to take into account the requirements of the customer, ask customers for advice on the club, dealing with customer complaints, and report to the supervisor.

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