1. Check the layout, cleanliness and hygiene of the dining room, the supply of dining room utensils and the integrity of equipment and facilities before eating.
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 restaurants, food delivery departments and kitchens.
4. Pay equal attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' questions.
5. Pay attention to the guest's dining situation, handle special situations in time, and improve the guest's satisfaction rate: handle guest complaints in time and solve them properly.
6. Responsible for the supplement of tableware in the restaurant.
7. Implement the daily hygiene work plan, and keep the restaurant clean and the personal hygiene of the waiters.
8. After stopping business every day, be responsible for conducting a comprehensive inspection of the restaurant and filling out the business report.
9. Be responsible for evaluating subordinates and organizing the training of this position in a planned way.
Food and beverage foreman workflow
Daily workflow
Check the attendance of employees at 9: 30.
Patrol the jurisdiction, check the working conditions of employees, observe whether employees' emotions are abnormal, and understand and help solve problems in time when necessary.
Ask for instructions and report to the manager
Check the store work log of the previous day.
Regional personnel deployment
Assist in pre-meal preparation.
Understand the reservation
10: 15 Check the pre-meal preparation in the jurisdiction.
Shop layout, environmental sanitation, table and chair placement, tableware hygiene, item preparation, etc.
Vips prepare for inspection before meals.
/kloc-have a working meal at 0/0: 30
Read the sales list to find out the supply of the kitchen.
Prepare the contents of the regular meeting
Organize gfd.
1 1: 00 Attend or preside over the regular meeting.
Patrol the jurisdiction to ensure that all work and personnel are in place before meals.
1 1: 20: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00: 00.
Greet guests and help arrange their seats.
Ordering and serving important guests
Assist busy posts and areas to make up for service work.
Deploy personnel according to business conditions
Handle guest complaints and solve problems in time.
Ask for feedback from guests and establish a good customer relationship.
Coordinate the work of different positions
Observe the special needs of customers and provide services in time.
Supervise the cleaning of the restaurant.
Supervise the closing work of employees at noon (closing for dinner, turning tables, sanitation, etc.) )
Pay attention to the service at the last few tables.
Arrange employees to get off work
Work assigned by other superiors.
/kloc-have a working meal at 0/6: 30.
Read the sales list to find out the supply of the kitchen.
Understand the reservation
Prepare the contents of the regular meeting
17: 00 to attend or preside over the regular meeting.
Patrol the responsible area, make sure several people are in place, and make all the preparations before meals.
17: 20 lunch work (same as noon work)
Supervise employees to close at night.
Pay attention to the service at the last few tables.
Arrange employees to get off work
Check the customer comment card and summarize the advantages and disadvantages.
Summarize the day's work in the jurisdiction.
Daily work evaluation of regional employees
Plan tomorrow's work schedule
Fill in the work log of the workshop on duty and check the water, electricity and safety.