1. Job title: restaurant foreman

2. Direct supervisor: restaurant manager

3. Management object: all staff of the restaurant

4. Job summary: Assist the manager in the daily operation and management of the front hall, ensure a comfortable dining environment, high-quality food and good service to attract tourists, and obtain the best economic and social benefits by providing standardized and high-quality services to guests.

VI. Responsibilities and authorities:

Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

according to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of hand-off, arrange employee shifts and rest days, and be responsible for the attendance of employees.

during business hours, be responsible for the supervision, inspection and communication of the whole restaurant.

be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff.

properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

check the checkout process, and guide employees to check out the guests correctly.

supervise the waiters to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and replenish the missing items in time.

supervise the staff to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

complete other tasks assigned by the manager.

VII. Qualifications:

I love service work, work steadily and conscientiously, and have a strong sense of professionalism and responsibility.

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

I have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

be familiar with the service procedures of banquets, receptions and buffets, and be able to assist the manager in the design and arrangement of various banquets, receptions, cold dinners, tea parties, exhibitions and so on.

be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

Strong organizational skills, able to lead subordinates to do a good job in reception service together, and provide guests with satisfactory and surprising services.

graduated from a tourism college or equivalent, and has worked in catering service for more than three years (western food service for more than two years).

healthy, energetic, dignified and generous.

VIII. Work content:

Pay attention to registering the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge them to correct the unqualified ones.

Pre-meal preparation:

(1) Understand the ordering situation of the guests on that day and their living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

Work during the meal:

(1) During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk attendant to serve the guests.

(2) For important banquets and guests, the head waiter should personally receive and serve them.

(3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for settlement, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, and reward or criticize them after the meal.

Work after closing:

(1) Tableware collection: After closing, urge the desk attendant to quickly clean up the tableware on the table according to the closing procedures and standards, and send it to the food preparation room for cleaning and disinfection.

(2) table setting: put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: After doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5) Keep records of the day's work and guests' feedback, problems during the meal, important banquets and guests' meals, guest complaints, etc. and report the day's work to the manager.

X. Power

It has the power to allocate the work of its employees.

have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.

The foreman is the team leader in essence, and other foreman responsibilities are similar as above.