As a foreman in the hotel and catering industry, how to manage employees

Responsibilities of the floor foreman of the catering department.

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.

Job Responsibilities Foreman Restaurant Management System.

If you want to manage employees well, you must first manage yourself well, and explain everything with your own action methods and practical actions. The other is the need for a good management system.

The combination of company system management and humanized management.

1. The person who leads the work of the team employees. 2. The foreman not only leads and directs his subordinates to work, but also personally undertakes important service work. 3. You can't have a personal concept of time, and you can only work with the hotel business as the center.

4. The foreman's supervision of the quality and quantity of the subordinate work determines the operation and service effectiveness of the front office. 5. The foreman is a person who is blind and passionate about difficulties. 6. The foreman is a person who is healthy and energetic, and never affects his work due to poor health 7. The foreman is the earliest person to work and the latest to get off work in the hotel.

2. The management function of the foreman: As the foreman of the front office, the most important job is to direct and coordinate aAs the person in charge of the daily operation and management of the restaurant team, the leader must be responsible for the performance of the team.

b.The foreman must manage a variety of tableware, supplies, facilities, environment, and information in the area under his jurisdiction. c.

The foreman must be able to solve problems, especially emergencies and obstacles that affect the quality of the hotel's services. d.The foreman must lead, command, and evaluate his subordinates, and the most important thing is to give full play to the ability and enthusiasm of his subordinates

The foreman must make accurate judgments about various things, including the mentality of employees and the needs of customers, and the higher the accuracy of judgment, the better.

Summary. Dear, I am glad to answer for you how to be a good hotel supervisor and foreman, <> hello, be a good hotel supervisor and foreman 1Have real talent and hard work What the subordinates will not do, the supervisor (foreman) will know, and the subordinates will do, the supervisor (foreman) will do better.

Familiar with the job requirements of their own work, have strong operational ability. 2.Achieve fair, just, open and transparent management Any small group, favoritism caused by the likes and dislikes of personal relationships will cause dissatisfaction among employees and lead to a decrease in the trust of managers.

Dear, I am glad to answer for you how to be a good hotel supervisor and foreman, <> hello, be a good hotel supervisor and foreman 1With real talent and hard work, what the subordinates will not do, the supervisor (foreman) will know, and the director (foreman) will do it better. Familiar with the requirements of their own work, with strong operational ability.

2.Achieve fair, just, open and transparent management Any small group, favoritism caused by the likes and dislikes of personal relationships will cause dissatisfaction among employees and lead to a decrease in the trust of managers.

Dear, <>

Hello, first, high-quality service skills I think that the foreman who has not been a waiter is unsuccessful, he can not understand the feelings of employees, do not consider the problem from the perspective of employees, resulting in one-sided, radical problems. They often understand the problem from their own point of view, and require employees to have the confidence and ability to do a good job first, play an exemplary role, and a foreman must first be an excellent waiter. Second, good execution ability Execution is one of the basic qualities of a leader, and the strength of execution will directly determine the efficiency of management.

Therefore, the acceptance, understanding, and transmission of an instruction require certain abilities and methods, and sometimes a good thing can achieve a bad effect due to the unfavorable implementation. Let's talk about an example around us: the hotel is about to open, in order to enhance everyone's sense of service, the leader decided to select a few employees to go to the staff canteen to help every bad day, that is, to wipe the table and help the aunt wash the dishes.

First of all, starting from the housekeeping department, the manager sent a foreman to complete it, and the foreman went to the floor to find a few waiters and said that there was something down there. Everyone followed, asking what was going on, and the foreman said that he would know when he arrived, and everyone thought it was routine labor. The foreman directly led everyone to the canteen and handed it over to the canteen supervisor, who thought that everyone understood what was going on, so he directly assigned the task, so you can imagine what everyone's mood was.

Why is there no reason why the foreman should not start in the catering department if everyone takes turns? If the foreman could explain things clearly, it might not arouse everyone's disgust, and later the foremen of other departments took the lead in going to the canteen, and the effect was obvious. Thought it was a matter of one employee who quit the next day.

Kiss and <>

Hello、Is there any more questions here?

Categories: Transportation Tourism.

Problem description: I am currently applying for a job as a food and beverage foreman in a four-star hotel, but I have no practical work experience, and I am at a loss. I hope that all the seniors and people who have come over will give the little sister a little more experience, and the little sister will thank you in advance.

Resolution: Hierarchical relationships

Direct Supervisor: Supervisor.

Direct subordinate: waiter.

Job responsibilities Do a good job as an assistant to the supervisor, and lead the staff to complete the tasks assigned by the superior according to the quality and quantity.

1. Check the restaurant's table, cleanliness and hygiene, and the integrity of the restaurant's utensils and equipment before the meal.

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.

4. Pay attention to special guests and important guests in equal proportions, introduce menu contents, recommend special dishes, and ask questions from guests.

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.

First, to properly handle the relationship with the original colleagues, from now on the original colleagues suddenly become your subordinates, maybe their psychology will be difficult to accept, may find various reasons to find some problems in your work or something, so, the correct handling of interpersonal relationships is your success premise:

1. Pay more attention to your employees, even if it is their personal or family problems. But don't use a treat or anything to build that relationship.

2. Strengthen professional learning and make your employees respect you.

3. Make reasonable use of the power given to you by the organization, but don't abuse it.

4. If you want employees to do something, you should do it with them.

5. Give your honor to employees and take responsibility for it.

6. You can tolerate employees who deliberately make things difficult once or twice, and then talk to them and tell them that you have tolerated them. If it's still the case, you can suggest that the manager kick him out.

Second, those who have just taken office. Foremen often have an urge to think about how to do it and how to do it. They always have a set of their own little plans, that is, "the new official takes office with three fires", but my advice is that you don't burn these fires yet, because:

1. If you suddenly propose a series of changes and promotions at this time, your boss may not support you.

3. Do you know that your "foundation" is not yet stable?

4. If you say this, you will expose yourself.

5. These plans are all ideas from your employee's standpoint, so they may not be applicable.

3. Pay attention to your role, you are just the right and left hands of your boss, not the right and left brains. The purpose is to assist, not to manage, unless you meet a boss like me, otherwise, you put forward your own opinions too much, which will make your boss disgusted!