What exactly does a hotel restaurant ma tre d n cor do?

8. Work content:

Pay attention to the registration of the attendance of subordinates, check whether the appearance of employees meets the requirements, and urge them to correct those who are unqualified.

Pre-meal preparation:

1) Understand the ordering situation of each guest on the day, and understand the living habits and requirements of the guests.

2) Assign the work of subordinates according to the work tasks and requirements of the day.

3) Gather all subordinates before the meal, explain the ordering situation of the day, guest requirements and special precautions.

4) Check whether the staff's pre-meal preparation is complete; whether the condiments and ingredients are ready; Whether the layout of the restaurant is neat and uniform, whether the doors and windows are bright and bright, and whether the dining table layout is neat and beautiful; Those who do not meet the requirements should be done as soon as possible.

Work during the meal:

1) During the meal, the foreman should stand in a certain position, observe carefully, and direct the attendant to serve the guests.

2) For important banquets and guests, the foreman should personally receive and serve.

3) The contradictions between the guests, the guests and the staff on duty should pay attention to mediation and properly handle, but they are not allowed to intervene in the contradictions and quarrels between the guests, and they should report to the manager in time if they can't deal with it.

4) After the guest finishes eating, he needs to urge the attendant to summarize the bill and hand it over to the guest to settle the bill to prevent missing orders.

5) In the process of opening the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, etc., and reward or criticize after the meal.

Post-Closing Work:

1) Collect tableware: After receiving the meal, urge the staff on duty to quickly clean up the tableware on the table according to the closing work procedures and standards, and concentrate on the dishwashing room for cleaning and disinfection in the pantry.

2) Cloth table: put away the tableware, replace it with a clean tablecloth, set the table according to the specifications of the table, and restore the intact state of the restaurant.

3) Clean the restaurant: After doing the above work, do a good job in the hygiene of the restaurant and keep the restaurant clean and beautiful.

4) After the subordinates have done the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

5) Make a record of the day's work and guest feedback, problems in the meal, important banquets and guest meals, guest complaints, etc., and report the day's work to the manager.

10. The power has the power to assign the work of the subordinate employees.

Employees within their jurisdiction have the right to recommend rewards and punishments, promotions or job transfers. The foreman is essentially the team leader, and the responsibilities of other foremen are similar to the above.