What are the requirements of the floor minister, and what is the floor minister

The floor manager is equivalent to the floor manager. Direct Supervisor: Store Manager.

Direct subordinates: floor supervisor, cashier supervisor, reception supervisor, PA director.

One. Coordinate the work of all departments of the operation site department, improve the work efficiency and service quality of each department, and strive to provide high-quality and fast service for guests to the greatest extent.

Two. Complete the tasks assigned by the superiors, and at the same time guide, inspect and supervise the various departments of the sales department to complete the tasks excellently.

Three. Reflect to the store manager the problems found in each work and the performance of employees.

Four. Preside over the regular work meeting of the management personnel of each shift, listen to the report, arrange the work, and solve the problem.

Five. On behalf of the company, greet members and VIP guests, memorize the names of VIPs, and arrange the reception of VIPs.

Six. Inspect the situation inside and outside the store, eliminate all kinds of hidden dangers in time, and ensure the normal operation of various functions and the safety of guests.

Seven. Handle and answer inquiries from guests at checkout, and resolve them in accordance with the Company's regulations and authorizations.

Eight. Inspect and guide the work performance and working procedures of all employees, ensure that the company's rules and regulations and service specifications are implemented according to the standards, and ensure the quality of the service reception work of the sales department.

Nine. Receive and handle guest complaints, properly solve problems according to the company's standards and regulations for different guests, feedback the results to guests, and record and report.

Ten. Listen carefully to the opinions and suggestions of the guests on the company and report to the store manager.

Eleven. Responsible for the registration and recovery of lost valuables of guests.

Twelve. Responsible for the registration and sorting of guest information, and the establishment and preservation of guest information files.

A baker's dozen. Inspect the facilities and equipment in the business area, and if any problems are found, open a "repair report" and report to the engineering department for quick resolution.

Fourteen. Provide emergency care or arrange for hospital escort for guests with sudden illness or accidents.

Fifteen. Responsible for properly handling the emergencies of this shift and handling the inspection work of receiving personnel from external inspection departments.

Sixteen. Every day, carefully record the events and problems that occurred on the day in the duty record book, and submit them to the store manager for reference.

Floor Manager Permissions:

1.Enjoy the right to sign orders with a 20% discount on weekends and holidays. (Discount for members of each branch on weekdays).

2.Employees who violate discipline and rules in various departments have the right to criticize, educate and suggest handling.

3.Employees of each department have the right to transfer and control according to the business conditions of the site.

4.There is the right to purchase within the material authority of the department and the right to deduct compensation within 100 yuan of the value of damaged items by the customer.

5.There is the right to give guests fruit plates and small popcorn.

6.It has the right to supervise, evaluate and manage the target management and performance appraisal of each department.

7.It has the right to supervise the work of the staff of the customer service department and the right to recommend penalties for violations.

8.If the customer forgets to bring the wine card or loses the wine card, it is confirmed that the customer has the right to sign.

Floor Director Job Responsibilities Floor Director: As a front-line senior manager of Wandianle, you must do it every day:

1.Fully responsible for the operation and management of the building, directly responsible to the general manager;

2.Responsible for formulating long-term and short-term annual and monthly plans for the building, organizing and supervising the completion of various tasks and business indicators, and analyzing the monthly and annual business conditions and reporting to the general manager;

3.Formulate service standard procedures and operating procedures, check the service attitude and service procedures of subordinate personnel, ensure the quality of food, supervise the department to do a good job of sanitation and cleaning, and carry out regular fire safety education;

4. Cooperate with the kitchen department according to market conditions and seasons, do a good job in the replacement plan of food, control the standard specifications and requirements of food and beverages, correctly control the gross profit margin and cost, do a good job in the control of various expenses on the floor, reduce the operating cost and expenses, and ensure the completion of business indicators and profit indicators;

5.Cooperate with the personnel department to do a good job in human resources, and be responsible for regularly organizing the training of floor employees, and assessing employees in various positions;

6. Pay attention to on-site management, regularly inspect and supervise the floor, cooperate with the quality management department to ensure the normal operation of various activities, and continuously improve the management level and service quality;

7.Preside over daily and regular floor meetings, frequently review business conditions, make timely adjustments, improve business measures, formulate corresponding sales plans, expand sales volume, and increase operating income; Participate in the company's management meetings;

8.Pay attention to the maintenance of equipment and facilities to ensure that all kinds of facilities are in good condition and are used correctly to prevent accidents;

9.Do a good job in the construction of the staff team, be familiar with and grasp the ideological situation, work performance and business level of employees, pay attention to the quality education of employees, supervise the personnel of each post to strictly perform their job responsibilities, and do a good job in establishing various assessment systems.

10.Coordinate the relationship between the department and other departments, and do a good job in the work assigned by the general manager or vice president.

Remember: opportunities are always reserved for those who are prepared, and everyone is watching your ......A little bit of progress every day!

2. Have the right to arrange the work of subordinates according to the daily work situation and reception tasks.

3. Have the right to deal with the problems and guest complaints that occur in the work, and report to the supervisor and manager in time if they cannot be handled.

2. Business requirements.

1. Be proficient in the service procedures of banquets, cocktail parties, and a la carte meals.

2. Be able to assist supervisors and managers in the design, layout and safety of various forms of banquets, tea parties, exhibitions, etc.

3. Be familiar with and master the dishes, varieties and varieties of the restaurant; Familiar with and master the variety, origin, degree, characteristics and sales of liquor and beverages.

4. Strong organizational skills, able to lead subordinates to do a good job in reception service, so that guests are satisfied.

5. Strive to learn catering business, management knowledge, service knowledge and Mandarin, and constantly improve the business level and work ability.

2. Complete the formulated standards: service standards, service process standards, and precautions for reception meal service;

3. Convey and implement the regulations and instructions issued by the leader, and be responsible for the provisions of the floor, operation and management provisions and systems;

4. Draw up the work plan and work summary of the store, check the service quality and product quality, and take timely measures to solve the problems;

5. Maintain the cleanliness and sanitation of the store, the maintenance and management of equipment in the store, the image of personnel, the quality of service, etc., and maintain a good restaurant environment;

6. Organize regular reception knowledge training.