The food and beverage minister doesn't mean the head waiter.

food and beverage minister: check the kitchen of the food and beverage department to ensure the quality of food and beverage products, make good preparations before meals, and personally direct and supervise subordinates to ensure the service quality at the peak of meals.

Restaurant foreman refers to the basic management personnel of the hotel who are responsible for leading the restaurant greeters, restaurant waiters, food delivery staff and so on to complete their daily work under the leadership of the restaurant manager. Restaurant set up the position of foreman, the purpose is to play a connecting role, in the eyes of managers, they are excellent employees, can timely convey the restaurant's business principles and policies.

The foreman's main task

is to strengthen the daily management of the team, mainly including attending the regular meeting of the department, understanding the daily reception and reservation, holding the regular meeting of the team and organizing the implementation and reasonable scheduling as required to ensure the effective connection of all links; Coordinate and communicate the kitchen work of Chinese and western restaurants, ensure normal operation, and fill in the feedback form, work log, business report and shift book in time. Do a good job in restaurant sales service statistics and the establishment of customer history files.

organize staff reception, mainly including leading staff to complete daily restaurant cleaning, table setting before meals, reception of guests and sales of meals and drinks; Supervise the work of waiters. Correct problems in time when found, and fully grasp the dining situation of guests. Handle guest complaints in time, and personally provide key services for special guests and important guests.

strengthening the management of team members mainly includes assisting managers of Chinese and western restaurants in attendance, performance evaluation, rewards and punishments. Grasp the staff's ideological status, work performance and business level in time, and carry out relevant business training in a targeted manner.