How to be a good restaurant foreman in a star rated hotel?

The foreman foreman, the leader of the work, as a grassroots manager is more tricky than 1. There is no prestige in management, everyone is one level older than you, and the management is strict, and the employee says "what the xx leader asks me to do" No matter what, the superior will say what you do. Generally speaking, put yourself in the right position, you will see yourself as a waiter, take the lead in the work tasks to live, suffer more losses, for a long time, your employees, for your work status, work ability will have no gossip to say, so that when you explain the work, there is a standard 'I am doing this well, you have to do this,' so that in the work to establish their own down-to-earth, rigorous management methods, efficiency will naturally come out.

2。For employees who do wrong, you must be punished, even severely. This way, other employees, and your superiors, can understand what you want from the execution of the work.

Your superiors are reassuring you, and your employees know that it will be wrong to do so, and they dare not make the same mistakes; But you have to pay attention, no one wants to be punished, your employees don't say it in their mouths, they will have opinions in their hearts, they can generally be dealt with like this, get off work, ask the punished employees or the whole team to eat, and say very bluntly, "I'm sorry, I punished you at work, now I invite you to dinner, we are still friends, but I hope we are friends, we can help me do a good job at work, we still have fun and eat well after work, we don't talk about work things, don't hurt and angry for work" You have all of them, and employees will naturally be convinced when they go to work.

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

When employees affirm your work, punish and convince you, and can be together in life, the work will naturally be done. When the cohesion of the small team comes out, the work results will naturally come out, and I believe that your superiors will see the display of your ability.

Management experienceManagement experience, learn more and do more to succeed naturally, don't be discouraged to believe in your own ability, "I am the best!" "You can only succeed when you work with such confidence. It doesn't matter if you're wrong, men don't regret doing things, don't be afraid, don't think about escaping!

The image of the external tree, the internal cultivation of internal strength.

In order to become an excellent foreman, while building an image externally and cultivating internal skills, it is necessary to reflect on one's own work mistakes every day and continuously improve one's working methods.

It is necessary to have extensive knowledge, good behavior habits, excellent business skills, excellent psychological quality, and good mental outlook, so that guests feel at home and employees have a sense of belonging. Be a good assistant to leaders and spokespeople for employees. It is necessary to study knowledge and management knowledge diligently, play an exemplary and leading role in the staff, and do everything possible to improve the economic benefits of the hotel.

1. Before the meal, check the restaurant's table, cleanliness and hygiene, and the supply of restaurant utensils and equipment and facilities in good condition.

2. Supervise the work of the waiters during the meal, play a leading role, and do a good job in on-site training.

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

5.Pay attention to the dining situation of the guests, deal with special situations in a timely manner, and improve the satisfaction rate of guests: deal with guest complaints in a timely manner and solve them properly.

6.Responsible for the replenishment of dining utensils.

7.Implement a daily hygiene work plan to keep the restaurant clean and the personal hygiene of waiters.

8.After the daily closure, he is responsible for a comprehensive inspection of the restaurant and fills in the business report.

9.Responsible for the evaluation of subordinates and the planned organization of the training of their posts.

Smile at people.

Try not to get into conflict with your guests.

Due diligence.

Open eyes, close eyes. Do what you can.

I suggest you take a look at Yu Shiwei's lecture, it makes sense.