Hotel lobby manager management system:

Organize restaurant foreman to provide pre-job training for waiters, participate in employee interviews and negotiate employment with executive manager. ?

be responsible for the training, assessment and coordination of bar, greeter and foreman.

supervise the foreman and waiters to work in strict accordance with the service procedures; Understand the employees' ideological status and stimulate their work enthusiasm.

implement the rules and regulations of the restaurant, the standard service process of the waiters such as restaurant etiquette and service details.

check the cleanliness of the whole store every day (kitchen, bathroom, lobby floor, stove, table, chair, chopsticks, glass windows, etc.). Check the personal hygiene of employees (whether the work clothes are clean and tidy, the hair is combed neatly, and the nails are too long).

supervise the daily food supply, quality and processing, and make suggestions for kitchen work.

hold a pre-shift meeting every day to solve the problems encountered in practical work; ?

collect the feedback from customers and waiters, and report it to the executive manager, who will handle it uniformly.

summarize the daily situation, make business analysis every 11 days and make a comprehensive summary every month.

arrange the personnel on duty, and make the duty rotation table.

coordinate the relationship between the lobby and the kitchen.

work with the chef to monitor the dining time and quality of employees, and report any problems to the executive manager in time.

understand the business conditions (customers, tastes, dishes, service quality, etc.) of peers around 3 kilometers, and provide data for the store manager to make decisions.

establish customer files and assist the store manager in external liaison.

responsible for the management of the front office equipment (air conditioner, air curtain machine) maintenance.

lead the staff to make a monthly tableware inventory, usually at the end of the month, after dinner, make a record and hand it over to the store manager. ?

quality standard?

you must receive professional catering management training. ?

have certain management skills and know how to control costs.

Excellent language skills and good communication skills.

understand the basic marketing planning and sales techniques.