What does the head waiter need to do?

what does a head waiter need to do?

Job

Be responsible for the customer service in this work area, the sanitation situation in this area, and the general problem handling of this shift;

training, inspection, supervision and assessment of the service and hygiene conditions of the employees under their jurisdiction;

the subordinate of the organization completes the work tasks assigned by the immediate superior.

standard:

1. The service standard and hygiene standard of the area in which the foreman is responsible are the same as those of the waiter

2. The foreman must truthfully fill in the assessment form of the waiter, washerwoman and * * * technician.

3. The foreman must fill in the work log every day, with the following contents:

(1) the service situation of the area in which each employee is responsible,

(2) the hygiene situation of the area in which each employee is responsible,

(3) listing the service hygiene assessment situation of each employee that day, which will violate the service, hygiene and discipline standards

(4). Signed by the relevant employees, and educate the relevant employees to ensure that they will not repeat the crime next time.

4. every Monday, each employee of last week will summarize and fill in the assessment comprehensive form and submit it to the supervisor.

5. The foreman must fill in the shift change record every day, and the contents of the record are as follows: (1) The foreman of this shift must assist the foreman of the next shift to organize the employees of this shift to carry out the health inspection of various services and health areas. And found that the problem was solved on the spot.

(2) This shift receives the variety and quantity of goods from the warehouse. Variety and quantity of articles used in this shift. Variety and quantity of goods sold in this shift. The remaining varieties and quantities of various items in this shift. Facilities in each post area of this shift, and unfinished maintenance records of handover.

(3) The next shift shall check the items above the previous shift, and check the signatures. (4) employee appraisal form format: serial number, name, health assessment, service assessment, discipline assessment, major issues and remarks.

6, master the team work area and health standard 1.

7. Arrange the staff rotation and shift system reasonably and divide the work area.

8. supervise and inspect the work quality, work standards and service attitude of subordinates.

9. Conduct daily assessment on employee attendance, discipline, work efficiency and sense of responsibility.

11. Effectively control the usage of sanitary products and sanitary wares to ensure safe use and operation.

11. Cooperate to solve problems in work and deal with emergencies in work.

12, check the staff order and the implementation of various rules and regulations.

13. Provide work guidance and on-site training for employees.

14, formulate and organize the completion of regular cleaning plan.

15, timely complete the instructions issued by superiors or report when problems are found. 16. The on-site decision made by the superior shall be recorded in time and signed by the superior himself.

17. The above information should be recorded in the work log respectively.

18. Record the contents of the prompt meeting and summary meeting on time as a work guide.

Assist the manager, manage the staff and maintain the normal operation of the restaurant.

First of all, the external image. The so-called image is a person's spiritual outlook. The main job of the hotel is to provide quality service for the guests. A good mental outlook will make guests and their employees feel like enjoying the spring breeze, which will infect them, make them feel at home and make them feel a sense of belonging.

then you need to assist the manager in formulating 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 succession, 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 front office staff, and for the assessment and evaluation of 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 the staff 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 rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment. Complete other tasks assigned by the manager.

finally, because the foreman has the power to allocate the work of his employees. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction. The essence of the foreman is the team leader, so the foreman must love the service work, be practical and serious, and have a strong sense of professionalism and responsibility. Familiar with the knowledge of restaurant management and service, with skilled service skills. What does the head waiter need to do?

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 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 the duties of other foreman are similar to the above. What should the foreman of Chinese restaurant do every day?

The foreman of Chinese restaurant is responsible for the customer service in his work area, the sanitation situation in this area, and the general problem handling of this shift.

2. Training, inspection, supervision and assessment of the service and hygiene of the employees under their jurisdiction;

3. The subordinate of the organization completes the work tasks assigned by the immediate superior.

standard:

1. The service standard and hygiene standard of the area in which the foreman is responsible are the same as those of the waiter

2. The foreman must truthfully fill in the assessment form of the waiter, washerwoman and * * * technician.

3. The foreman must fill in the work log every day, and the contents of the log are as follows:

(1) The service situation of the area in which each employee is responsible;

(2) the sanitation of the area under the jurisdiction of each employee;

(3) List the service hygiene assessment of each employee on that day, and list the number and times of violations of service, hygiene and discipline standards; Signed by the relevant employees, and educate the relevant employees to ensure that they will not repeat the crime next time.

4. every Monday, each employee of last week will summarize and fill in the assessment comprehensive form and submit it to the supervisor.

5. The foreman must fill in the shift change record every day, and the contents of the record are as follows:

(1) The foreman of this shift must assist the foreman of the next shift to organize the employees of this shift to carry out the hygiene inspection of various services and health areas. And found that the problem was solved on the spot.

(3) The next shift shall check the items above the previous shift, and check the signatures.

(4) employee appraisal form format: serial number, name, health assessment, service assessment, discipline assessment, major issues and remarks.