What is the main workflow of the chef foreman in a western restaurant?

When you go to work, your boss will tell you

Chef de Velope of Western Restaurant.

1. Hierarchical relationship.

1. Direct superior: Western food supervisor.

2. Direct subordinates: Western food waiters.

Second, the job requirements.

1. Have a high school degree or above or equivalent, and have more than two years of experience in hotel catering services.

2. Love their work, be conscientious and responsible for their work, and have certain management experience.

3. Master the necessary food, wine and cooking knowledge, and be proficient in Western food service skills.

4. Good health and dignified appearance.

3. Job responsibilities.

1. Assist the supervisor of the restaurant to implement the work standards and service procedures of the restaurant, and supervise the subordinate employees to strictly perform their job responsibilities.

2. According to the business situation and customer situation, be responsible for assigning the work tasks of the team members, and check the customer service work of the team to ensure that quality service is provided, and report to the superior in a timely manner.

3. Take the initiative to solicit the opinions of guests and handle the relationship with guests correctly.

4. Participate in the reception of important guests and the service filling work.

5. Supervise and lead employees to do a good job in the hygiene and safety of the restaurant.

6. Check the condition of each Zheng Jue facility in the restaurant to ensure normal operation.

7. Inspect and supervise the consumption, and assist the supervisor to do a good job of opening up sources and reducing expenditure.

8. Supervise the attendance, grooming and appearance of employees, and master the completion of various tasks assigned by superiors on time, quantity and quality.

9. Understand the reservation status of the day, check the preparation before the meal and the recovery work after the meal.

10. Regularly check the use of restaurant service utensils and supplies, and replenish the missing items in time to ensure proper use.

11. Complete the handover and execution work with the next shift, and complete other tasks assigned by the superior.

Pro, the job responsibilities of the Western chef Duan Zaochun class are written like this: 1. Assist the manager to continuously improve and improve the work standards and service procedures, and supervise the implementation. 2. Responsible for the deployment of staff in the western restaurant, shift arrangement and attendance and assessment of employees, to ensure that there are posts, people and services at each service point within the specified business hours. 3. Responsible for the management of the western restaurant in accordance with the western food service procedures and quality requirements, and maintain close contact with the western kitchen to coordinate the work.

4. Grasp the market information, understand the changes in customer conditions and guest needs, do a good job in the collection and accumulation of business data, and timely feedback the data to the western kitchen and relevant leaders. 5. Understand the supply situation and meal menu of the western kitchen, organize and arrange the service staff of the western restaurant, and actively do a good job in the promotion of various dishes and wines. 6. Responsible for the cost control and management of property, equipment and materials in the western restaurant, and do a good job in the collection, storage and consumption accounts of materials and supplies.

7. Keep the equipment and facilities of the western restaurant clean, intact and effective, timely warranty and update and purchase opinions. 8. Responsible for handling guests' opinions, suggestions and complaints about the service work of the western restaurant, and conscientiously improving the work. 9. Understand the customs and taboos of various countries.

10. Adhere to the service tenet of making guests completely satisfied, strengthen the on-site management of Western food service, inspect and supervise the staff of the western restaurant in strict accordance with the service regulations, prepare before the meal, finish the work between the meals and after the meal, and do a good job in the job business training of the employees.

The restaurant is nothing more than that. Hygiene. Manners. Personal behaviour and attitudes. It's macroscopic. The work process depends on the position and time of the work!!

Which department's workflow do you want? For example, the front office, the bar, the kitchen, the procurement, the warehouse management, or the workflow of management?

1. Be familiar with the work of the restaurant.

2. Do a good job of floor preparation after work, and actively check whether the tableware is complete, and whether the utensils and supplies on the dining table are neat and complete.

3. When working, the village should be diligent in mouth, eyes, hands and feet, and timely understand the mentality and needs of guests to provide services for customers.

Fourth, it is necessary to have a solid knowledge of business operations, grasp and understand the rules of every drink and food meal required by guests.

5. Reception of customers should be active, enthusiastic, polite, patient and thoughtful, so that customers feel at home.

Sixth, the greeter is in place, and the waiter should take the initiative to pull the chair for the guest and do a good job of reception.

7. Be good at using polite language, provide the best service to guests, be civilized and courteous, master the principles, answer questions, and be concise and to the point.

8. Be good at introducing and selling the restaurant's drinks and specialties to customers.

9. Have a strong sense of responsibility, have the ability to deal with affairs independently, report problems in a timely manner, and be good at raising problems before or after the class to convey the opinions of the guests in a timely manner.

10. Cooperate with the manager, obey the command of the manager or above, unite and be good at helping colleagues.

Ten. 1. Strengthen the learning of business knowledge, constantly master service skills, and improve service quality.

Responsibilities of the foreman of the western restaurant.

1. Under the leadership of the department manager, check the implementation of the department's current chapter system and the completion of various tasks;

2. Check the work dress and personal demeanor of the waiter on duty;

3. Arrange, lead, supervise and inspect the employees to make various preparations before the business, timely and truthfully reflect the situation of the department to the manager, and report the work performance of each employee;

4. Do a good job in the handover of items and documents for various shifts;

5. Familiar with the business, play an exemplary and leading role in the work, and assist the manager to enhance the cohesion of the employees of the department;

6. Strengthen the awareness of on-site management, deal with emergencies in a timely manner, and lead employees to continuously improve service quality;

7. Strengthen public relations awareness and establish a good image of the hotel;

8. Do a good job in employee attendance and rest, and strictly control it;

9. Preside over the weekly shift meeting, listen to the work report of the waiter, summarize and give full play to the subjective initiative in a timely manner, put forward their own opinions and ideas on the deficiencies in operation and management, and report to the manager;

10. Complete other tasks assigned by superiors.

Be a good assistant to the supervisor, and lead the staff to complete the tasks assigned by the superior according to the quality and quantity.

1. Before the meal, check the restaurant's table, cleanliness and hygiene, and the integrity of the restaurant's utensils and equipment and facilities.

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.

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.

Don't know if you want a kitchen or a floor maître d'yours?

Responsibilities of the foreman on the floor of the restaurant.

1. Under the leadership of the department manager and director, check the implementation of the department's rules and regulations and the completion of various tasks.

2. Arrange, lead, supervise and inspect the employees to make various preparations before the business, timely and truthfully reflect the situation of the department to the manager, and report the work performance of each employee to the department manager and director.

3. Strengthen the awareness of on-site management and deal with emergencies in a timely manner. Grasp the mentality of guests and lead employees to continuously improve service quality.

4. Strengthen the awareness of public relations, make friends, establish a good image of the department, and have a certain source of customers.

5. Be familiar with the business, carry forward the spirit of hard-working and conscientious in the work, play the role of sending a model to answer the slag, and assist the department manager to enhance the cohesion of the employees of the department. Dust rent.

6. Check the work attire and personal demeanor of the waiters on duty.

7. Do a good job of attendance and rest of each employee, strictly control it, and do not show favoritism.

8. Reasonably arrange the work of the restaurant service staff, and urge the waiters to do a good job of service and cleaning and hygiene.

9. Pay attention to the dynamics and service of the dining staff in the restaurant at any time, conduct instructions on the spot, and carefully check whether the pre-meal preparation and table placement meet the standards when there are VIP guests or important meetings, and personally serve on the stage to ensure a high level of service.

10. Strengthen communication with guests, understand guests' opinions on meals, understand guests' emotions, properly handle guests' complaints, and report to the department manager in a timely manner.

11. Check the electric switch, air conditioner switch, and sound condition of the restaurant, and do a good job of safety and power saving.

12. Regularly inspect the facilities and count the tableware, formulate a system for the use and storage of tableware, and report any problems to the department manager and director in a timely manner.

13. Responsible for the cleaning and sanitation of the restaurant, maintaining environmental hygiene, beautifying the restaurant, and cleaning and disinfection of tableware and utensils.

14. Hold pre-shift and post-shift meetings to implement the daily work plan.

15. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and make a record of work performance, which is the basis for selecting outstanding employees every quarter.

16. Actively complete other tasks assigned by superiors.

1. Participate in the regular work meeting held by the supervisor of the western restaurant, understand the daily reservation, reception and check-in situation, and hold a regular meeting before the class to arrange the work;

2. Reasonably arrange the staff's shifts, ensure the connection of various service links, and carry out the guest dining reception work in an orderly and smooth manner;

3. Before the daily operation, assign tasks to the waiters and supervise the service work of the waiters, including checking the work attire and personal demeanor of the waiters on duty;

4. After the business is closed every day, comprehensively check the sanitation and cleanliness of the business area, and do a good job in the handover of various shifts and documents;

5. Fill in the work log in a timely manner, check the business report of the day, and do a good job in the establishment of sales service statistics and customer history files;

6. Supervise and urge employees to make various preparations before the business, check the preparation of the restaurant's table, cleaning and hygiene, utensils and facilities and equipment, so that they can meet the required specifications and standards;

7. Supervise the waiter to use the ordering system correctly to ensure that the serving is consistent with the customer's order, provide services according to the customer's requirements in a timely manner, and meet the special needs of the guest;

8. Comprehensively grasp the dining situation of guests in the region, solicit guests' opinions and suggestions, and deal with guests' complaints and emergencies in a timely manner;

9. Strengthen the awareness of on-site management, pay attention to the dynamics of the restaurant at any time, and serve special guests and important guests in person, and recommend special dishes and guest problems for them to ensure efficient service;

10. Lead the staff of the team to actively complete various reception tasks, strive to improve the sales revenue of the western restaurant, and report the daily business reception to the supervisor of the western restaurant on time.

The secret of the success of a restaurant manager is English, English, and English.

Permissions depend on the size of the scope of the higher-level authorization. In addition to completing daily work, as the foreman of the army, the most important thing to pay attention to is to coordinate the relationship between employees; adjust the relationship between superiors and subordinates; and coordinate the relationship between the restaurant and the kitchen. -- It's hard.

The main job responsibilities are:

Supervise and coordinate the service work of the staff of the group.

Check your reservations to ensure they are in sufficient quantities and meet hygiene standards.

Check staff appearance, communicate in-store standards, and implement them.

Resolve customer complaints, and report them in a timely manner when necessary.

Assist staff in greeting and dropping off guests, ordering food, and service.

Respond to guest requests, ask for opinions after meals, assist in paying bills, and send guests.

Complete special tasks and take notes.

Keep a record of attendance and report attendance to your superiors.

After properly completing the work on duty, report to the superior and lead the employee to leave work after permission.

The main training content of employees;

service skills and standards; how to communicate with people; how to wear light makeup; table setting standards; Responding to customer complaints; Back menus and point-of-use menus; Familiarize yourself with the dishes; store rules and store seals; attendance system; how to clean and standard; the origin of Western cuisine and the knowledge of dishes; Spoken English.

These are the basic training contents of waiters, but they must be proficient in the foreman.