be an assistant to the supervisor, and lead the staff of this class to complete all tasks assigned by superiors in quality and quantity.

1. check the table setting, cleanliness, utensils supply and equipment and facilities of the restaurant before the meal.

2. supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.

3. coordinate and communicate the work of the restaurant, the food delivery department and the kitchen.

4. Pay attention to special guests and important guests in equal proportion, introduce menu contents, recommend special dishes and answer guests' questions.

5. Pay attention to the guests' dining situation, handle special situations in time, and improve the guest satisfaction rate: handle guest complaints in time and solve them properly.

6. responsible for the supplement of dining room utensils.

7. Implement the daily hygiene work plan, and keep the restaurant clean and tidy and the personal hygiene of the waiters.

8. after the business is closed every day, be responsible for the overall inspection of the restaurant and fill in the business report.

job responsibilities of the foreman in the food and beverage department 2

1. Call the roll at 9:31 every morning on time, make attendance records, and do not cheat. Once found out, it will be punished according to the Employee Manual.

2. Arrange the waiter's positioning, post-fixing, supervise and check the waiter's table setting and cleaning. Before 11:31, the floor must be clean, free of scraps of paper, cigarette butts, oil stains and water, and the tableware should be clean, free of water and fingerprints. The number of tableware, table cards, recipes, ashtray and vases on each table must be complete, so as to ensure that all boiled water bottles on the floor and private rooms are available before 11:11.

3. We should constantly patrol the floor and private rooms, pay attention to the management of objects, especially the placement of solid alcohol, and do not throw it around. For damaged objects, we must return to the warehouse on the same day and make up for the deficiencies in time.

4. Count the quantity of tableware and articles once a week (Sunday), and submit the list and loss report form in duplicate to the floor manager before Monday, without delay. In case of violation, a fine of RMB 11 will be imposed.

5. Supervise and check that waiters are not allowed to use our tableware at any time, and set an example.

6. Before each week, the shift schedule for next week must be arranged, and the shift schedule and rest schedule for next week will be announced at the regular meeting at 21:11 in the evening.

7. Pay attention to energy saving. Turn on the floor lights at 11:51 and 16:51 on time every day. If there are no guests dining, turn off the floor lights at 14:31 at the latest. Before closing at night, you must check the doors and windows of the private room to see if the curtains are good.

8. billboards must be placed outside the dining gate at 11:11 in the morning, and light boxes must be placed outside the dining gate before 21:11 in the evening.

9, properly arrange the deployment of personnel, and do a good job of opening and closing the market, and reasonably arrange the overtime work of personnel and make records. If the waiter is dissatisfied due to the unknown records of the foreman, all responsibilities shall be borne by the foreman.