The shift process of the foreman should be coordinated with the work process of the service manager, and the contents of supervision, practice and actual combat should be added according to the service function and the characteristics of the work station. The shift process of the foreman should be an organic combination of time management and service management.
(1) pre-shift inspection tour
The foreman should arrive at his post 15 minutes before taking up his post to inspect his area. The inspection includes personnel, equipment, facilities and environment. The purpose of the pre-shift inspection tour is to check the work quality of yesterday's closing, check the doubts and fill the gaps, and lay a good foundation for today's service work. 1. key points of personnel inspection before shift inspection 2. furniture inspection 3. cleaning inspection service foreman service foreman
(2) accepting tasks
foreman should attend the daily morning meeting organized by the service manager on time, listen to the service manager's work plan and arrangement, and determine the work content of the workstation according to yesterday's work summary and today's inspection.
(III) Task refinement
The service foreman should organize a pre-meal meeting of the workstation. According to the service manager's task assignment, the service personnel are assigned to work in detail: 1. Post personnel assignment 3. Regular cleaning task 2. Post work task 4. Daily turnover index
(4) Preparation for opening the market
1. Instrument and appearance inspection 2. Implementation of estimation work 3. Inspection of setting the dining table 4. Inspection of instruction system 5. Inspection of seasoning dish 6. Turn on ambient lighting
(5) On time. The service foreman shall work with the service personnel on time to greet customers and supervise the workstation staff to enter the working state.
second, follow-up in class
follow-up in class is the need to ensure service quality. In the process of opening the market, the service foreman should undertake the management functions of supervision and guidance, and do a good job in service management, goods management, emergency management and cleaning management.
(1) Follow-up before the peak
Before the peak of the rice market, the foreman should do a good job in two aspects: first, supervise the waiters to serve the existing customers well; The second is to prepare for the peak period. Specifically, it includes: checking the on-site service personnel; Check the configuration of items on site; Communicate the food estimation at any time.
(2) during the peak period of the rice market
The head waiter in the peak period of the rice market should not only join the on-site service, but also ensure the output of high-quality services under the premise of being busy. Including:
11. Assist the waiter to provide on-site service;
12. Check the performance of service personnel;
13. Check the expression and language of the waiter;
14. Praise the excellent performance of employees at any time;
15. Observe the effect of employee's suggested sales;
16. Check whether the products are standard;
17. remove the obstacles that slow down the service speed;
18. Pay attention to the safety and hygiene in the service area;
19. Pay attention to coordination with different workstations;
11. Complete the work assigned by the superior at any time.
(3) After the peak of the rice market, the main work of the foreman after the peak of the rice market includes: do a good job of cleaning the workstation for the existing customers and master the use and consumption of supplies
(4) Follow up the rice market at intervals. The foreman should actively prepare for the next rice market, and the preparation work includes: work summary, rest arrangement, staff on duty, staff adjustment, goods supplement and so on. If the shift system is implemented, the foreman should also do a good job handover between classes.