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Anonymous users2024-01-23The simple meaning of foreman is to lead the staff to work, mainly to supervise the staff, responsible for the big problems in the work, and some problems on the customer side, so as to make the service work more perfect. So how to make a good foreman:
Step Method.
1. Responsible for the supervisor of the catering department, implement the work instructions of the supervisor, and report the work to him.
2. Enjoy the authority stipulated by the foreman, be responsible for on-site management and supervise the work of employees in the region, and lead the staff to do a good job in cleaning and sanitation and reception services in the area according to the service specifications and quality requirements of the restaurant.
3. On-site inspection, supervision of etiquette and courtesy, appearance, attendance and discipline, hygiene and other work quality and preparation for meals. Make records and make rewards and punishments and report them to the supervisor.
4. Proficient in the service procedures and operation specifications of loose tables, private rooms and banquets, assist the waiters to complete their work at any time during the meal, and correct and guide the problems found in time.
5. Proficient in the details of hotel service items and restaurant production, lead the staff in the district to do a good job in the promotion of hotel products such as wine and dishes, and assist in dealing with difficult problems.
6. Responsible for the requisition, issuance and loss of materials and supplies in the corresponding area, and the accounting work, and regularly inspect and inventory all kinds of equipment, property and items in the region to ensure that they are in good condition.
7. Assist the supervisor to hold regular meetings and business meetings before the class, reasonably distribute the work of employees, determine districts, people, posts and responsibilities, bear hardships and stand hard work, care about the thoughts and living conditions of employees, and set a good example for taking the lead.
8. Implement the pre-class meeting system
1) Convey the work instructions and quality requirements of the superior, summarize the deficiencies and violations of discipline in the service work, praise the advanced, correct the deficiencies, and report the reward and punishment decisions.
2) Check grooming and attendance discipline.
3) Booking notification, food training and work arrangement.
4) Upload and distribute, coordinate the cooperation and unity between the department, team and employees.
9. Accept and assist in the training of supervisors, and lead employees to continuously improve the overall quality of business skills.
10. The linen should be washed in a timely manner, and the number of acceptance, release and storage should be consistent. Complete other tasks assigned by superiors.
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