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. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified or not, check and register the waiter's work and discipline on that day, and report to the supervisor in time.

6. Deal with the problems in service 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 keeping the articles of the team and the hygiene of the restaurant.

9. Keep an eye on the guests' movements at any time, and supervise the employees to be active, enthusiastic and polite.

11, ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete the temporary tasks assigned by the restaurant supervisor.

12. Be responsible for keeping a work diary and completing the handover procedures.

foreman foreman, who leads the work, is more difficult as a grass-roots manager. Management has no prestige, everyone is one level older than you, and it is strictly controlled. No matter what the employees say, "xx leaders let me do," the superiors will say what you did. Generally speaking, if you put yourself in a proper position, you will treat yourself as a waiter, take the lead in the assigned tasks, and eat more losses. After a long time, your employees will have no gossip about your work status and work ability, so that when you explain your work, there will be a standard,' I did it this way, so you have to do it.' In this way, you will establish your own practical and rigorous management style at work.

2。 You must punish or even severely punish employees for their mistakes. In this way, other employees and your superiors can understand your requirements for work execution. Your superiors trust you, and your employees know that it will be wrong to do so, and they dare not make the same problem; However, you should pay attention to the fact that no one wants to be punished. If your employees don't talk about it, they will have opinions in their hearts. Generally, they can handle it this way. After work, they will go to dinner with the punished employees or the whole class. It is very blunt to say, "I'm sorry, I punished you for going to work, and now I invite you to dinner. We are still friends, but I hope that we are friends and can help me do my job better at work. After work, we still play delicious food and work."

3。 Treat your employees as brothers, care more and communicate more, find hobbies and interests with them, and do more activities together, but you must be meticulous about your work.

when employees are positive about your work, convinced by punishment and able to be together in life, the work will naturally be done well. The cohesion of the small team will come out, and the work results will naturally come out. I believe your superiors will see your ability show.

Manage experience. Manage experience. Learn more and do more, and you will succeed naturally. Don't be discouraged. Believe in your ability. "I am the best!" Only by working with such self-confidence can we succeed. It doesn't matter if you are wrong. Men don't regret doing things, and they are not afraid. Don't try to escape!

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.

standards:

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

2. The foreman must truthfully fill in the assessment forms of waiters, bath workers and massage technicians.

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 work guidance.