Reflect the overall quality of the hotel through the service of waiters. Therefore, service personnel should be clear about their scope of responsibilities, service procedures, service quality standards, service skills and theoretical knowledge according to the post responsibility system, and be responsible to the supervisor (foreman).

(2) Supervisory layer

The supervisor (foreman) is mainly responsible for arranging the daily work, supervising the service of the waiters in his team and checking whether their services meet the service quality standards of the hotel at any time.

The foreman should personally participate in the service work, be the organizer and commander of the service site, be the facade of the hotel's good image and be a hard indicator to establish the hotel's image.

(3) Department management

The department manager is mainly responsible for the division of labor, leadership, command and supervision of the personnel in this department. At the same time, it is also responsible for formulating the work plan of the department, reporting the work of the department to the next higher level, and determining the business policy and service standard of the department in order to obtain the greatest economic benefits.

As a department manager, you should not only have the ability to organize and manage training, but also be familiar with the service standards and processes of the department, as well as have practical work experience and certain service skills. The department manager is responsible to the general manager.

(4) General Manager's decision-making level

The general manager of the hotel is mainly responsible for formulating the business policy of the enterprise, identifying and finding the tourist market and development of the hotel, and needs unified management principles to maintain the operation of the hotel.

Extended data:

The concept of hotel management

1, integrated thinking: integrating international advanced technologies and concepts such as marketing, public speaking, negotiation, potential stimulation and service innovation.

2. Simple thinking: the mode operation is simple and direct.

3. Practical thinking: effectiveness is the last word.

4. Speed thinking: fast and accurate

5. Personalized thinking: continuous innovation

6. Taiji thinking: the golden mean