What is the training content for catering waiters to be promoted to foreman?

The choice of foreman: good service skills, hard work, initiative, consistent with their own requirements. Finish your work creatively. \x0d\ 1。 Foreman Training Course (Outline) \x0d\ 1. Mentality \x0d\ 2. Training-preparation-trial operation-follow-up inspection \x0d\ 3. Duties of the foreman: lead the shift to open and close the documents, and do a good job of sanitation and inspection. \x0d\ 5。 How to improve your prestige and make employees obey? \x0d\ 6。 How to set goals? \x0d\ 7。 Hygienic inspection standard: there is no sundries in the lobby, no sundries as big as five coins, no water marks, no mouse excrement in the corner, and no window dust. Inspection standard of bathroom room from the door to the bar \ x0d \ x0d \ job responsibilities of foreman \x0d\ [1], responsibilities and authority: \ x0d 1. \x0d\ 2。 According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance. \x0d\ 3。 Be responsible for the supervision, inspection and communication of the whole restaurant during business hours. \x0d\ 4。 Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff. \x0d\ 5。 Properly handle all kinds of problems and guest complaints in guest service, actively solicit guests' opinions, and feedback relevant information to the manager in time. \x0d\ 6。 Check the checkout process and guide the staff to check out the guests correctly. \x0d\ 7。 Supervise the waiter to use the front office facilities, equipment and supplies correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware and replenish the missing items in time. \x0d\ 8。 Supervise employees to abide by all the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment. \x0d\ 9。 Complete other tasks assigned by the manager. \x0d\ [2]。 Qualification: \x0d\ 1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility. \x0d\ 2。 Familiar with restaurant management and service knowledge, skilled service skills. \x0d\ 3。 Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers. \x0d\ 4。 Familiar with the service process of banquets, receptions and buffets, and able to assist the manager in designing and arranging various banquets, receptions, buffets, tea parties and exhibitions. \x0d\ 5。 Familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills. \x0d\ 6。 Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and surprising services for guests. \x0d\ 7。 Graduated from tourism college or equivalent, more than three years working experience in catering service (more than two years in western food service). \x0d\ 8。 Good health, high spirits, dignified appearance and generous temperament. \x0d\ [3]。 Work content: \x0d\ 1. Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified ones to correct. \x0d\ 2。 Preparation before meals: \x0d\ (1). Understand the guests' ordering situation and their living habits and requirements on that day. \x0d\ (2) Assign the work of subordinates according to the tasks and requirements of the day. \x0d\ (3), gather all subordinates before meals, and explain the ordering situation, guest requirements and special precautions of the day. \x0d\ (4), check whether the employees' pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible. \x0d\ 3。 Work while eating: \x0d\ (1). During the meal, the head waiter should stand in a certain position, observe carefully and direct the service desk attendant to serve the guests. \x0d\ (2) For important banquets and guests, the head waiter should personally receive and serve them. \x0d\ (3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and the attendant at the reception desk, but we are not allowed to interfere in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time. \x0d\ (4)。 After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests for settlement to prevent the bill from being missed. \x0d\ (5) Pay attention to the assessment of subordinates during meals, record the quality of service and efficiency, and give rewards or criticisms after meals. \x0d\ 4。 Work after shutdown: \x0d\ (1). Tableware collection: after closing, urge the waiter at the front desk to clean the tableware on the table quickly according to the closing procedures and standards, and concentrate on the preparation room and send it to the dishwashing room for cleaning and disinfection. \x0d\ (2) Setting the table: put away the tableware, spread a clean tablecloth, and set the table according to the table setting specifications, so as to restore the good state of the restaurant. \x0d\ (3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful. \x0d\ (4) After completing the above work, subordinates should conduct a comprehensive inspection, and notify employees to leave work after passing the inspection. \x0d\ (5), record the work of the day and the feedback of the guests, the problems in the dining process, the important banquets and the dining situation of the guests, the complaints of the guests, etc., and report the work of the day to the manager. \x0d\ [4], power \x0d\ 1, has the right to assign the work of employees. \x0d\ 2。 Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.