Second, be a "waiter". The head waiter of the food and beverage department should not only serve the leaders and colleagues, but also serve the customers to improve the reception capacity of the food and beverage department. He should be a good "coordinator". The catering department is meticulous and has many links, and the completion of a job depends on the coordination between various departments. The head waiter of the catering department is this "coordinator". First, do a good job in communication with the kitchen, coordinate the connection between catering services and the kitchen, and communicate customers' problems and opinions during dining. Second, do a good job in communication with waiters and give full play to the important factors of a group and a team.
Third, do a good job in communication with customers, listen carefully to customers' opinions and continuously improve services.
Fourth, be a good "administrator". On-site management of hotel is the primary work. First of all, pay attention to the connotation of corporate culture. Guests come to the hotel not so much to stay or eat, but to seek a spiritual enjoyment. Therefore, inject more emotional elements into the management process and strengthen the management effect by setting an example. In my opinion, to be a good manager, we must first manage ourselves. Only in this way can we establish a firm work belief and form a good work style, which is also more conducive to our own growth. As an active participant in this competition, I am eager to succeed in the competition, but I will never avoid failure. No matter what the final result is, I will "be an upright person and do things seriously."
Job responsibilities of the foreman:
1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.
2. Set an example, have a strong sense of responsibility and dare to manage.
3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.
4, reasonable command and arrangement of manpower, manage the shift of class personnel.
5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor.
6. Handle service problems and guest complaints, and report to the restaurant supervisor.
7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.
8, do a good job in the custody of items on duty and restaurant hygiene.
9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.
10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.
1 1. Complete the task temporarily assigned by the restaurant supervisor.
12, responsible for keeping a work diary and completing the handover procedures.