Two, direct superior: restaurant manager

Three, management object: all employees of the restaurant

Four, job summary: to assist the manager is responsible for the day-to-day operation and management of the front office, to ensure that a comfortable dining environment, high-quality food and good service to attract customers, through the provision of standardized high-quality service to the guests, to Obtain the best economic and social benefits, and at the same time ensure the continuous improvement of service quality.

VI. Duties and Responsibilities:

Assist the manager in formulating service standards and work procedures, and ensure the implementation of these service procedures and standards.

According to the customer's situation, responsible for the work arrangement and deployment of the staff in the department, make a good shift handover, organize staff shifts and days off, responsible for the attendance of the staff.

During the business period, he/she is responsible for supervising and inspecting the whole restaurant and communicating with customers.

Responsible for the implementation of business training programs for front office staff, responsible for the assessment and evaluation of subordinate staff.

Properly deal with all kinds of problems and guest complaints occurred in the guest service, take the initiative to seek guests' opinions, and timely feedback to the manager of the relevant information.

Checking the checkout process and guiding the staff to correctly check out for the guests.

Supervise the waiters to use the facilities, equipment and supplies in the front office correctly, do a good job in cleaning and hygiene maintenance, report the equipment maintenance orders in time, control the loss of tableware, and replenish the missing items in time.

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.

Complete other work assigned by the manager.

Seven, the conditions of service:

Love service work, work practical, serious, have a strong sense of enterprise and sense of responsibility.

Familiar with the knowledge of restaurant management and service, with skilled service skills.

Have a high level of foreign language proficiency and the ability to handle emergencies in the restaurant and communicate with customers.

Familiar with the service procedures of banquets, cocktail parties and buffets, and able to assist the manager in designing and arranging all kinds of banquets, cocktail parties, cold dinners, tea parties, exhibitions and so on.

Familiarize with the varieties and prices of the restaurant's dishes; familiar with the varieties, origins, degrees, characteristics and sales prices of Chinese and Western wines and beverages, and have strong sales skills.

Strong organizational skills, able to lead the department together to do a good job of hospitality services, to provide guests with satisfaction plus surprise service.

Graduated from a college of tourism or with equivalent education, with more than three years of work experience in food service (more than two years in western food service).

Healthy, energetic, dignified and generous.

Eight, work content:

Attention to register the attendance of the ministry, check whether the staff's appearance meets the requirements, the unqualified urged to correct.

Preparation before the meal:

(1), to understand the day of each guest's order, to understand the guest's habits and requirements.

(2), assign the work of the ministry according to the work tasks and requirements of the day.

(3) Gather all the staff before the start of the meal to explain the day's order, guest requirements and special attention.

(4), check whether the staff's meal preparation work is complete; condiments, ingredients are ready; restaurant layout is neat and tidy, door and window lighting is clean and bright, the table layout is neat and beautiful; do as soon as possible to do not meet the requirements.

Work during the meal:

(1) During the guests' meal, the foreman should stand in a certain position, observe carefully, and direct the desk clerk to serve the guests.

(2) For important banquets and guests, the foreman should personally receive and serve.

(3), between the guests, guests and desk clerk to mediate between the conflict should pay attention to, properly dealt with, but are not allowed to intervene in the conflict between the guests and quarrels, can not be dealt with their own report to the manager in a timely manner to deal with.

(4), guests need to urge the desk clerk to summarize the bill to the guest checkout, to prevent leakage.

(5), the process of opening the meal, pay attention to the ministry of assessment, good or poor service, high or low efficiency should be recorded, rewarded or criticized after the meal.

After the close of work:

(1), collect tableware: after the close of the meal, supervise the desk clerk according to the close of work procedures and standards to quickly clean up tableware, centralized to the preparation room to send the dishwashing room clean and disinfected.

(2), cloth table: collect tableware, replace the clean tablecloth, set the table according to the specifications, restore the restaurant in good condition.

(3), clean the restaurant: do the above work, improve the restaurant health, keep the restaurant clean and beautiful.

(4), the ministry to do the above work, to carry out a comprehensive inspection, after passing the inspection to notify the staff off.

(5), will be the day's work and guests reflect, open meal problems, important banquets and guests dining situation, guest complaints and so on to make records and report to the manager of the day's work.

Ten, the power

The right to deploy their employees to work.

The scope of the staff under the jurisdiction of the right to reward, punishment, promotion or transfer of workplace recommendations.

The essence of the foreman is the team leader, other foreman duties are similar to the above