随着我国餐饮业竞争激烈程度的不断提升,加大对酒店餐饮部工作人员的管理,成为提升酒店服务质量,吸引顾客的重要途径。本文以酒店餐饮部领班管理工作为研究对象,就酒店餐饮部领班管理艺术进行了分析。一、引言在酒店里,位于基础地位的管理者就是领班,其主要是管理下面的员工,同时为了更好完成工作,还要根据顾客的要求给予下面的员工一定的指导。领班主要的工作职责是进行监督,保证酒店可以正常的营业。如果出现特殊情况,领班还需 As China’s catering industry continues to grow fiercely competitive, increasing the management of hotel catering staff has become an important way to improve hotel service quality and attract customers. In this paper, the hotel catering department foreman management work as the research object, the hotel catering department foreman management art was analyzed. First, the introduction In the hotel, the basic position of the manager is the foreman, which is mainly the management of the following employees, at the same time in order to better complete the work, but also according to customer requirements to give the following staff some guidance. Foreman’s main job is to monitor the work to ensure that the hotel can be normal business. If there are special circumstances, foreman also need