second, direct superior: restaurant manager
third, management object: restaurant staff
fourth, job summary: assist the manager is responsible for the day-to-day operation and management of the front office, to ensure that a comfortable dining environment, high-quality food and good service to attract customers, through the provision of standardized high-quality service to guests to obtain the best economic and social benefits, while ensuring that the quality of service continues to improve. Standardized quality services to guests, to obtain the best economic and social benefits, while ensuring the continuous improvement of service quality.
VI. Duties and Responsibilities:
Assist the manager in formulating service standards and work procedures, and ensure the implementation of these service procedures and standards.
According to the customer's situation, responsible for the work arrangement and deployment of employees in this department, make a good shift handover, organize employee shifts and days off, responsible for the attendance of employees.
During the business period, he/she is responsible for supervising and inspecting the whole restaurant and communicating with customers.
Responsible for the implementation of business training programs for front office staff, responsible for the assessment and evaluation of subordinate staff.
Properly deal with all kinds of problems and guest complaints occurred in the guest service, take the initiative to seek guests' opinions, and timely feedback to the manager of the relevant information.
Checking the checkout process and guiding the staff to correctly check out for the guests.
Supervise the waiters to use the facilities, equipment and supplies in the front office correctly, do a good job in cleaning and hygiene maintenance, report the equipment maintenance orders in time, control the loss of tableware, and replenish the missing items in time.
Supervise the staff to comply with the rules and regulations of the hotel and safety regulations, to ensure that the dining environment is clean, beautiful and comfortable.
Complete other work assigned by the manager.
Seven, the conditions of service:
Love of service work, work practical, serious, have a strong sense of enterprise and responsibility.
Familiar with restaurant management and service knowledge, with skilled service skills.
Have a high level of foreign language proficiency and the ability to handle emergencies in the restaurant and communicate with customers.
Familiar with the service procedures of banquets, cocktail parties and buffets, and able to assist the manager in designing and arranging all kinds of banquets, cocktail parties, cold dinners, tea parties, exhibitions and so on.
Familiarize with the varieties and prices of the restaurant's dishes; familiar with the varieties, origins, degrees, characteristics and sales prices of Chinese and Western wines and beverages, and have strong sales skills.
Strong organizational skills, able to lead the department together to do a good job of hospitality services, to provide guests with satisfaction plus surprise service.
Graduated from a college of tourism or with equivalent education, with more than three years of work experience in food service (more than two years in western food service).
Healthy, energetic, dignified and generous.
Eight, work content:
Attention to register the attendance of the ministry, check whether the staff's appearance meets the requirements, the unqualified urged to correct.
Preparation before the meal:
(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 pre-dinner 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 direct the staff on duty 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 off.
(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 similar to the above. Other things to know: First, the meaning of "management"
Management: is through the process of planning, organizing, leading and controlling the work, coordinating the configuration and use of all resources to achieve organizational goals.
The basic overview of planning, organizing and leading are:
Planning: deciding on the management objectives, stipulating the ways and means of achieving the objectives of management
Organizing: a reasonable division of labor and coordination of production and business activities or work to rationally allocate and use resources, and correctly deal with the interrelationships between the people of a kind of management
Leadership: it is the process of exerting influence from a person to other people called leadership. The process of exerting influence on others is called leadership, leader: that is, the person who exerts influence is called the leader (in order to achieve the goal, and guide others to move to influence the behavior of others)
The role of leadership: lies in the inducement or persuasion of all subordinates to their best efforts to consciously contribute to the realization of the organization's goals, leadership is a function of management, is an important aspect of the management of the work, the ability to lead effectively, only as a result of the leadership, the ability to lead, but also as an important aspect of the management of the work of the organization. Leadership is a function of management, an important aspect of management, and the ability to lead effectively is only one of the conditions necessary for an effective manager.
Two, as a grass-roots management, a clear understanding of their own scope of work
1, first of all, with the manager of the area under his management
2, good collaborative relationship with other department heads, kitchens, logistics, etc., mutual coordination
3, understand why they have to do, what should be done, how to do it, what kind of work, do not meet the How to correct when it does not meet
Three, the foreman's duties
1, the implementation of the manager's instructions, the specific implementation of the work
2, is responsible for leading the entire class of employees in accordance with the restaurant service procedures and quality requirements to do a good job of reception services, cleanliness and hygiene and a variety of dishes, sprinkles, the introduction of the work and marketing
3, mastery of understanding of the day of the restaurant banquets, table reservations, requirements and standards. Reservation of the number of tables, requirements and standards, to do a good job.
4, participate in and supervise the subordinate staff to do a good job of meal preparation.
5, and the kitchen to maintain close contact, reflecting the views of guests and requirements.
6, dealing with guest complaints and criticism, timely report to the manager. </P< p>
Responsible for shift materials, distribution and storage
8, before the meal to the restaurant to do a comprehensive tour, according to the norms and standards to check the tables, chairs, cutlery, and other preparations for the waiter to explain the menu.
9, when the guests into a restaurant should take the initiative to meet the guests and press the row of seats.
10. Responsible for the handover of work, make a good record of the handover, and conscientiously do a good job in this area under the jurisdiction of the personnel's attendance assessment.
11. Seriously complete the manager's temporary matters.
12. Responsible for the important guests to lead and follow the orders to send guests to thank.
13. Responsible for the area of water and electricity, flow of material saving and storage, maintenance.
Four, how to start the school class before the meeting
1, the formation of the queue neatly arranged.
2, the headcount, check the number of people who should be present in the region.
3, check the appearance of the staff,.
4, Communicate instructions and notices from supervisor.
5, notes on the opening of the meal.
6, explain the special dishes and knowledge, as well as clean dishes and new dishes.
7. Verbal assessment of knowledge of last meal presentation. </P< p>
Lead the staff to do some recreational activities
9, division of labor assigned to the opening of the meal work, rationalization.