What is the specific job of the KTV foreman in the hotel? In fact, it is similar to other employees, that is, people worry more, and their wages are high, so they will be tired. Customers will come to you if they have any problems they can't solve.
What exactly does an information officer in the supermarket department of a hotel do? Give the naked price (your own standard) directly to the middle and high-grade liquor, let the salesman get the commission, pay a certain amount, increase the commission, let the salesman make a big difference and see the objective profit, and then it is possible to continue to use the salesman's resources and contacts.
The low-end is the general sales model, fast-moving consumer goods, just like selling drinks.
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What should the head waiter do in an intermediate restaurant? 1. Job Title: Head Waiter.
Second, direct supervisor: restaurant manager
Third, the management object: all the staff of the restaurant
4. Job Description: Assist the manager in the daily operation and management of the front office, ensure a comfortable dining environment, high-quality food and good service to attract tourists, and obtain the best economic and social benefits by providing standardized and high-quality services for guests, while ensuring the continuous improvement of service quality.
Duties and authorities of intransitive verbs:
Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.
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.
Be responsible for the supervision, inspection and communication of the whole restaurant during business hours.
Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff.
Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time.
Check the checkout process and guide employees to check out the guests correctly.
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.
Supervise employees to abide by hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.
Complete other tasks assigned by the manager.
Seven. Qualifications:
Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.
Familiar with restaurant management and service knowledge, with skilled service skills.
Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with guests.
Familiar with the service process of banquets, cocktail parties and buffets, able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.
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.
Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and surprising services for guests.
College degree in tourism or equivalent, with more than three years working experience in catering service (more than two years in western food service).
Good health, energetic, dignified appearance and generous temperament.
Eight, work content:
Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge the unqualified ones to correct.
Preparation before meals:
(1), to know the guest's order on that day, and to know the guest's living habits and requirements.
(2) Assign the work of subordinates according to the tasks and requirements of the day.
(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.
(4), check whether the staff's 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.
Work during meals:
(1), in the process of eating, the head waiter should stand in a certain position, observe carefully and direct the front desk waiter to serve the guests.
(2) For important banquets and guests, the foreman should personally receive and serve them.
(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.
(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.
(5), in the process of dining, pay attention to the assessment of subordinates, good or bad service, low efficiency and so on. It should be recorded, and rewards or criticisms should be made after meals.
Work after shutdown:
(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.
(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to a good state.
(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.
(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.
(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.
X.strength
Have the right to assign employees' work.
Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.
The foreman is essentially the team leader, and other foreman responsibilities are the same as above.
What exactly does a switchboard operator do in a hotel? Job title: switchboard operator
Direct superior: secretarial section
Responsible object: the work of the company telephone switchboard.
Work objective: to ensure the normal operation of the company's telephone communication.
Power and responsibility:
Responsible for the management of the company's telephone switchboard;
Responsible for the company's telephone transfer;
Responsible for the normal inspection and maintenance of general telephone institutions;
Responsible for the daily maintenance of telephone switchboard;
Install and check company telephone lines;
Answer the phone politely;
Telephone chat is strictly prohibited without permission;
Repair faults in time to ensure smooth communication;
All spare parts for maintenance shall be declared and purchased in time;
Responsible for the statistics of telephone charges;
Be fully responsible for the work in charge;
Familiar with the use of telephone.
Switchboard attendant standard
operator
[Job responsibilities]
1, obey the work arrangement of the assistant manager in the lobby, and provide quality services to the guests in strict accordance with the prescribed service process.
2. Stick to your post and transfer every call politely, enthusiastically, accurately and quickly.
3, strictly implement the fire safety and confidentiality system, keep the communication secret.
4. Seriously, meticulously and accurately provide wake-up service and message service for guests.
5. Be familiar with the telephone codes of major cities and regions at home and abroad, and memorize the inquiry materials of emergency repair, first aid, fire alarm, common telephones and so on of foreign-related units in this city to meet the inquiries of guests.
6. Master the names of leaders at all levels of the hotel, be familiar with the telephone numbers and service facilities of all departments of the hotel, and provide various inquiry services at any time.
7. Keep the computer room clean and tidy, maintain the equipment in good condition, and do a good job of daily cleaning and maintenance.
8. Communicate with hotel departments, solicit and listen to the opinions of guests and departments, study and solve problems in work in time, and constantly improve the work.
9. Strengthen cost control, be responsible for the management of the use of property equipment in the computer room, and assist the front desk supervisor to make a three-level account to ensure that the account is consistent with the content.
10, make a good record on duty and abide by the succession system.
Familiar with the work content of each class
morning shift
(1) Read the log, sign it and hand in the health check list.
(2) Ask the night shift staff about the implementation of the wake-up service, especially the manual wake-up and non-interruption of VIP guests.
(3) Continue to provide manual telephone wake-up service for VIP guests.
(4) Make up the call for the room that has not been awakened by the computer.
(5) Understand the VIP guests of the day, be familiar with the VIP's name, identity and room number, and understand the weather forecast of the day.
(6) Handling normal traffic.
(7) Arrange lunch in turn.
(8) Record the contents of the log book.
(9) succession.
middle shift
(1) Read the log, sign it and hand in the health check list.
(2) Ask the early shift staff about telephone transfer and don't disturb.
(3) Understand the VIP guests of the day, be familiar with the VIP's name, identity and room number, and understand the weather forecast of the day.
(4) master the guest message.
(5) Deal with the unfinished work of the early shift.
(6) Handling daily traffic work.
(7) Arrange dinner in turn.
(8) Accept the next day's wake-up service request, register it in the wake-up record book, and then input the timed wake-up machine according to different wake-up times.
(9) Record the contents of the log book. change shifts
night shift
(1) Read the log, sign it and hand in the health check list.
(2) Ask the middle shift staff about telephone transfer and don't disturb.
(3) Understand the VIP guests of the day and be familiar with the VIP's name, identity and room number.
(4) deal with the unfinished work of the middle shift.
(5) Handling daily traffic work.
(6) If there are VIP guests among the guests who need to wake up the next day, make preparations for the artificial wake-up service the next day.
(7) Listen to the weather forecast every other day and write it on the blackboard, so as to provide services for the guests.
(8) Do a good job in cleaning and hygiene.
(9) Record the matters to be handed over in the log book.
(10) shift change
What exactly does a DJ do in a bar? A DJ can do a lot of work. Even many sound effects synthesis, film and television sound effects, concert live sound effects and new song sound effects can be accomplished by DJ's ability. DJ is widely used all over the world, but it is difficult for us to see DJ in the above occasions because of the lack of training and historical foundation in China. But it is undeniable that we have never lacked DJ talents. Generally speaking, he is a musician who uses electronic means and belongs to the music creator.
Real professional DJs also have a certain level division. The highest level is the composer, who can combine or create new electronic music by using various music materials; Then there is the sound engineer, who can use various sound effects to render and increase the demand of a certain work field. There are many sound engineers now, and there is no shortage of sound experts playing LP vinyl in China. Finally, the most common commercial DJ. The so-called commercial DJ works in some entertainment places, discos, bars, nightclubs and so on. Their job is to connect all kinds of music and dance music with their own techniques and arrangements, so as to better complete the opening, transition and * * * music atmosphere. Because there are very few industries where DJs work in China, most people may misunderstand that DJs just hang out at night, which is all wet.
What exactly does a 4S shop do? 4S refers to vehicle sales, after-sales service, spare parts supply and information investigation. The so-called "four in one" sales model of 4S is to integrate vehicle sales, spare parts supply, after-sales service and information feedback. Due to the rights and obligations of franchisees to automobile manufacturers, 4S has many advantages, such as promoting sales, improving the professional service level of franchise stores, establishing a good corporate image and enhancing customers' confidence in products. 4S stores include automobile sales, spare parts, after-sales service and information investigation. So, in a nutshell, it is equivalent to a specialty store. Designed by the manufacturer in a unified way and managed according to the manufacturer's model. At present, domestic joint venture automobile manufacturers have 4S stores all over the country. These manufacturers directly supply complete vehicles and parts to 4S stores, which are responsible for sales and after-sales service on behalf of the manufacturers. However, 4S stores cannot sell other cars from manufacturer brand. Due to the large investment, the establishment and management of 4S stores are strict. The service is relatively perfect, so its maintenance price is also relatively expensive. It says that the manufacturer only supplies the 4S shop, so can't the cars sold by the 4S shop be bought elsewhere? Of course not. There are some secondary dealers in the market, selling all kinds of cars. As long as he thinks it is profitable, he will ask for goods from 4S stores and buy them for consumers. Generally speaking, manufacturers do not allow 4S stores to do so. However, 4 S stores have sales tasks and can only do this when they can't sell. As for manufacturers, they will turn a blind eye when sales are not ideal. The transaction price of a car bought in a secondary dealer may be cheaper than that of a 4S shop, and it can also be guaranteed free of charge, because 4S shops all over the country have to provide this service for users on behalf of manufacturers. But one thing is, the adopted son doesn't have his own son, and you didn't buy a car from me, but I will give you a warranty for free, so of course, you won't have a good face.
What does a KTV foreman do? (KTV supervisor's responsibility: 1. Preside over the daily pre-shift meeting on time, convey the manager's relevant orders and work instructions, and check whether the gfd of employees in this department meets the company's requirements and standards. 2. Be responsible for the attendance of employees in this department, arrange the monthly shift, and handle some affairs related to leave, vacation, lateness, absenteeism, etc. , to ensure that the floor operation needs enough manpower. 3. Check the sanitary condition of the whole floor on time, clean up the unqualified places again, and check whether the tables, stools and chairs are placed neatly, and whether the related items and appliances are placed in a standardized way. 4. Check whether the sanitary condition of furniture cabinets and the placement of cups and utensils meet the standards, and whether the daily necessities and appliances are fully prepared. 5. Arrange the work plan for the day, arrange the work area, post and room number of the waiter on the day, and check the work situation at any time. 6. During the business period, constantly check the operation of each area, urge the waiter to serve the guests according to the standards, and provide technical guidance to continuously improve the service quality of the department. 7. Constantly communicate with guests at work, properly handle their complaints and inquiries, mediate contradictions and disputes between departments, employees, guests and employees and guests in time, collect all kinds of information every day and report to the manager in time. 8. Arrange daily goods application and purchase, record, check and track all work, and make all preparations before business. 9. Do a good job in the ideological and moral education of waiters, teach every employee to care for all the property of the company, form the habit of thrift, and be an excellent employee. 10, arrange the finishing work, and write the work record before coming off work and submit it to the manager for review. (2) KTV is in charge of the work flow 1, and holds a regular meeting to report the operation of each department yesterday, count the situation and events of each department, and check the gfd, site hygiene and cleanliness of the staff in the area under its jurisdiction, and the maintenance and operation of room facilities. If there is any problem, it should be solved in time or contacted with other department heads for handling. 2. Check whether the staff in each area are in place to greet the guests, check whether the subordinates have any violations of discipline and discipline in the business process yesterday, and handle and correct them. Talk to the heads of regional departments about their work, understand the working attitudes, complaints and reactions of staff at all levels, and record them in the newspaper. 3. Receive guests, deal with the needs of guests in the process of consumption, investigate the situation of room consumption and food delivery in the area, the attribute psychology of guests, whether they often come or not, say hello, and give service reception and preferential policies according to different situations. 4, patrol and understand the guest's entertainment mentality, the hall health and cleanliness, the service cooperation of various departments, whether the guest has any complaints about checkout, whether the checkout is smooth, and handle or record the situation in time for the next day's meeting.
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What is the restaurant for? Vegetables, meat, drinks, rice (or spaghetti)