Although catering enterprises have many management links and cover a wide range, the author believes that products (mainly referring to dishes), services and environment are their three pillars. The front office is mainly responsible for service management and is an important part of the catering management system. A catering enterprise should provide customers with excellent and wonderful food and comfortable and beautiful environment in tangible services, and smile, be meticulous, thoughtful, warm, friendly and responsive in intangible services. . The service work seems simple, but it actually contains a lot of knowledge, skills and tedious work. Operation and benefit mainly depend on the service at the front desk. Therefore, it is difficult to win without good organization and management.
Job orientation of front desk staff. Front office manager: fully responsible for the reception service organization of the front office, and managing the service personnel and service quality of the whole restaurant. Including: formulating various management systems, work norms, processes and standards of the front office, formulating marketing plans and training plans, and organizing their implementation after being approved by the general manager.
Assistant manager of the lobby: responsible for ordering food and actively making reservations, receiving important guests, handling guest complaints, assisting the front office manager in managing the front office, and being responsible for the overall work of the front office in the absence of the front office manager.
Director: Some restaurants are called head waiter, restaurant director or restaurant manager. This is between the front office manager and the foreman. The general division of labor is responsible for the daily management and training of the whole hospital. Its management functions mainly include the following aspects: supervision, communication, coordination, control, cooperation with the front office manager to formulate various plans and organize specific implementation. Teachers whose supervisors are waiters should undertake daily training.
Head waiter: Responsible for welcoming guests, guiding guests to their seats, registering and ordering, publicizing the ordering of each meal, and collecting and establishing customer files.
Front desk foreman: responsible for door-to-door service in an area, and leading and organizing a group of service personnel to do a good job in service.
Head waiter: responsible for organizing food delivery, marking menus, preparing appetizers, aperitifs and seasonings, and some restaurants are also responsible for cooking.
Head waiter: responsible for organizing and operating wine mixing, making fruit bowls, preparing tea and selling drinks.
Head waiter: responsible for organizing the cleaning of public areas, the storage, cleaning and meal preparation of tableware, and some restaurants are also responsible for the maintenance and repair of equipment and facilities.
The setting of the front desk position is not immutable. We should grasp flexibly according to the scale, grade and business strategy of the restaurant and proceed from reality.