1. Check the table layout, cleanliness and hygiene, the supply of tableware and the completeness 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.
Responsibilities of the foreman of the food and beverage department 2
1, call the roll at 9: 30 every morning, make attendance records and don't cheat. Once found out, it will be punished according to the employee handbook.
2. Arrange the waiter to locate and create posts, and supervise and inspect the waiter's table placement and cleaning. Before 10:30, the ground must be clean, free of scraps of paper, cigarette butts, oil stains and water, and tableware should be clean, free of water and fingerprints. The number of tableware, table cards, recipes, ashtrays and vases on each table must be complete, ensuring 16544.
3. Always patrol the floors and rooms, pay attention to the management of items, especially the placement of solid alcohol, and do not throw them around. Damaged items must be returned to the warehouse on the same day and replenished in time.
4. Count the quantity of tableware and articles once a week (Sunday), and submit the list and loss report in duplicate to the floor manager before Monday without delay. In case of violation, a fine of 10 yuan will be imposed.
Supervise and check that waiters are not allowed to use our tableware at any time and set an example.
6. The shift schedule for next week must be arranged before each week, and the shift schedule and shift schedule for next week will be announced at the regular meeting at 2 1:00 in the evening.
7. Pay attention to energy conservation. Turn on the floor lamp on time at 10:50 and 16:50 every day. If there are no guests for dinner, turn off the floor lights at 14:30 at the latest. Before closing at night, be sure to check the doors and windows of the private room to see if the curtains are good.
8. Billboards must be placed outside the dining door at 1 1:00 in the morning, and light boxes must be placed outside the dining door before 2 1:00 in the evening.
9. Properly arrange personnel deployment, do a good job in opening and closing the market, reasonably arrange overtime work and make records. If the waiter is dissatisfied because the foreman's record is unknown, all responsibilities shall be borne by the foreman.