How to manage the front office of a restaurant

The management of the front office should mainly focus on the management of service personnel and the management of service quality. 1.Although there are many management links in catering enterprises, involving a wide range of lead and medium width, the author believes that production (mainly referring to dishes), service and environment are its three pillars.

The front office is mainly responsible for service management, and it is an important part of the catering management system. In terms of tangible services, a catering enterprise should provide customers with sophisticated, wonderful food, comfortable and beautiful environment, and in intangible services, it should be smiling, meticulous, thoughtful, enthusiastic, friendly, and responsive. Service work may seem simple, but it actually involves a lot of knowledge, skills, and tedious labor.

The operation and efficiency are mainly completed by the service of the front office. Therefore, without good organization and management, it is difficult to win. 2.

The job orientation of the staff in each position of the front office department. Front Office Manager: Fully responsible for the organization of the reception service of the front office, and manage the service personnel and service quality of the entire restaurant.

Bao Huailiang: Formulate various management systems, work specifications, procedures and standards for the front office. Formulate marketing plans and training plans, and report to the general manager for approval, responsible for organizing and implementing.

Front Office Manager: Fully responsible for the organization of the reception service of the front office, and manage the service personnel and service quality of the entire restaurant. Includes:

Formulate various management systems, work specifications, procedures and standards for the front office, formulate marketing plans and training plans, and report to the general manager for approval, responsible for organizing and implementing.

Lobby Assistant Manager: Responsible for ordering meals and actively carrying out reservation work, receiving important guests, handling guest complaints, assisting the front office manager to manage the front office, and responsible for the overall work of the front office in the absence of the front office manager.

Supervisor: Some restaurants are called the general foreman, restaurant director or restaurant manager. It's somewhere between a front office manager and a foreman.

The general division of labor is responsible for the daily management of the floor and the daily training work. Its management functions mainly include the following aspects: supervision, communication, coordination, control, cooperation with the front office manager to formulate various plans, and organize specific implementation.

The teacher, who is the attendant, should be responsible for the day-to-day training.

Welcome foreman: responsible for greeting guests, guiding guests, registering orders, publicizing the ordering of each meal, collecting and establishing customer files.

Foreman on duty: Responsible for the on-site service of a region and lead and organize a group of service personnel to do a good job of service. Foreman of the food delivery department: responsible for organizing the delivery of dishes, marking orders, preparing appetizers, aperitifs, seasonings, and some restaurants also have to undertake the work of cooking.

Bar Foreman: Responsible for organizing and operating the production of bartending, fruit plates, tea preparation, wine sales, etc. Meal Preparation Team Foreman:

Responsible for organizing the cleaning of public areas, the storage, cleaning and preparation of tableware, and some restaurants are also responsible for the maintenance and repair of equipment and facilities.

The setting of the front office position is not static, it should be flexibly mastered according to the scale and grade of the restaurant, as well as the business strategy.