The staff should assist the manager to be responsible for the day-to-day operation and management of the front office, to ensure a comfortable dining environment and high quality of food, and good service to attract customers to come from the source, to provide guests with standardized high quality service, to obtain the best economic and social benefits, and at the same time to ensure that the quality of service should be constantly improved.
The manager will set service standards and work procedures and ensure that these are implemented.
Depending on the situation, the manager is responsible for arranging and deploying staff in the department, making good shift handover, arranging for staff to take alternate days off, and being responsible for the attendance of the staff. During the business period, he/she is responsible for the supervision and inspection of the whole restaurant as well as the communication with customers.
Responsible for the implementation of the front office staff business training programs, responsible for subordinate staff assessment and evaluation.
Employees should properly deal with all kinds of problems occurring to the guests and guest complaints, take the initiative to seek the views of the guests, and provide timely feedback to the manager of the relevant information.
Checking the checkout process and guiding the staff to checkout for the guests.
Waiters correctly use the facilities and equipment in the front office and supplies, do a good job of cleaning and hygiene maintenance, timely reporting of broken equipment, control the loss of tableware, and cut in a timely manner to replenish what is missing.
Employees comply with the hotel rules and regulations and safety regulations to ensure that the dining environment is clean, beautiful and comfortable.
Complete other work assigned by the manager.
1, to understand the day of each guest's order, to understand the guest's habits and requirements.
2, according to the day's work tasks and requirements of the allocation of the work of the ministry.
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 command 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 contradictions should pay attention to, properly dealt with, but are not allowed to intervene in the contradictions and quarrels between the guests, can not be dealt with their own report to the manager to deal with in a timely manner.
(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 to leave work.
(5), will be the day's work and guests reflect, open meal problems, important banquets and guests dining situation, guest complaints and so on make a record 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 all the restaurant staff management is almost the same, only a little bit of nuance, so you have to this answer is not very satisfied with the words can go to the Chinese management gas station to look at the other more restaurant staff management system and staff management manual, maybe there is the information you want may also be
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