Responsibilities of the waiter on the restaurant floor

Main responsibilities: 1. Provide catering services to guests according to restaurant service standards and procedures (paying special attention to speed and accuracy). 2. Clean and maintain the equipment and tools in the area. 3. Prepare and prepare alcoholic and non-alcoholic beverages. 4. Know different types of wine and different wine service methods. 5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits. Administrative responsibilities: 1. Help the foreman to make monthly and daily inventory of operating equipment. 2. Report all unusual events, guest complaints, lost and found, and losses to the waiter supervisor. 3. Attend the pre-dinner meeting and the daily and monthly restaurant summary meeting. 4. Attend all meetings and trainings organized by hotel management for employees. 5. Responsible for the cost saving of guest supply, food supply, electricity, water, etc. Technical responsibilities: 1. Wear the required work clothes and keep a good appearance. 2. Report to the foreman before going to work and get instructions, such as floor allocation, menu changes, guest comments and complaints. 3. Complete the material preparation table within the specified time: 3.a Check whether all plates, carts, tableware, glassware and tablecloths are clean and put in order. 3.b Check whether the ground in the area is clean. 3.c Check whether the things placed at the service desk are complete, including glassware, porcelain, plates, etc. 4. Understand all the foods and drinks on the menu, the dishes promoted, the daily special menu, their ingredients, preparation methods, collocation weight and appearance. 5. Always bring a pen and lighter. 6. Say hello to the guests after they enter the restaurant and arrange their seats. 7. Order the food for the guests correctly and confirm the order every time. 8. Learn to give suggestions to the guests to promote the sales of the food and beverage department and increase the satisfaction of the guests. 9. Complete the menu and wine list and hand it over to the supervisor and send it to the kitchen. 11. Take food from the kitchen and drinks from the bar according to the a la carte menu. 11. Be able to provide catering services according to the established service rules of the restaurant. 12. When serving, the tableware and seasonings needed should be served at the same time. 13. Confirm the guest's satisfaction, and inform the supervisor and manager immediately if there are any complaints. 14. Pay attention to the guests unnoticed and provide all kinds of needed extra services. 15. Use the cash register to provide the bill. 16. Use the cashier clip to return the change to the guest immediately. 17. Show the guests out of the restaurant and thank them. 18. Clean the table in the distribution area and lay it again. 19. Clean and replenish the service area supplies before coming off work. 21. I can use all the equipment in the restaurant. 21. Be able to provide banquet service, room service and other restaurant services. Responsibilities of the floor attendant in the bar

1. Check whether the personal gfd is clean and tidy every day when going to work, and whether you have all the tools needed in the work, such as pens, lighters, bottle openers, notebooks and wine lists (cash cannot be brought into the business place).

2. Before going to work every day, attend the pre-shift meeting at the designated time and place, and don't be late.

3. Obey the supervisor's work arrangement, and prepare the preparatory measures before construction according to the specified work scope every day.

4. When guests are on duty, they should take the initiative to ask and provide services.

5. Patrol each table frequently when on duty, pay attention to the consumption of each table and the services indicated by the guests, take away empty bottles, dirty cups and dishes, and provide sales promotion services to the guests at any time.

6. When you see a guest arguing or an emergency, you should immediately notify the supervisor. It is forbidden to quarrel or argue with the guest at work (even if you think you are right), you should take the initiative to find the supervisor to solve it.

7. Before coming off work, do a good job in the sanitation of this area, clean the dirty cups and utensils to the cup washing room, and check whether there are dice and other utensils on the ground. If there are any, take the initiative to pick them up, put the clean cups and utensils in the furniture cabinet and lock them.

8. Before leaving work, check all the supplies and appliances, and put them in the designated places and lock them.

9. If a guest asks for a manager or boss, he/she should ask the guest for his/her name and company. He/she should not directly ask for the manager or boss, nor should he/she reply whether the manager or boss is in or not.

11. When you leave the company after work, you must accept the security guard's inspection of handbags and other items, and it is forbidden to steal anything from the company.