Qualifications:

1. Education and training requirements: junior high school education or above, with store training and business skills training

2. Work experience: after a probation period of 1-3 months, and passed the examination.

3. Natural conditions: healthy age between 18 and 31, dignified appearance, gentle personality and moderate height.

4. knowledge requirements: understand the service procedures of the restaurant, understand the basic knowledge of various dishes in the restaurant, and master the basic service operation skills.

5. Ability requirements: I can independently complete the operating rules of restaurant service, be quick, accurate and natural, be good at understanding the psychology of guests, and have the right language to meet the requirements of guests.

6. Basic quality requirements: Abide by the employee handbook, have the professional ethics of putting guests first, be polite to others, be gentle in language, have self-respect and self-love, and have a good character of finding money without wasting it.

7, foreign language requirements: can use English to communicate with guests simply.

Job responsibilities:

1. Roll call on duty on time, report to the leader when leaving the post, and sign off at the exact time.

2. Make all preparations before meals according to working procedures and standards. Trays and tableware for table setting should be undamaged, and spare utensils should be sufficient and placed neatly and beautifully.

3. Understand the estimated dishes and specially recommended dishes of the day, and know their prices, taste characteristics, preparation methods, nutritional values, etc. in detail so as to do a good job in sales promotion in time.

4. greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs and give up their seats.

5. after the meal, provide quality services to the guests according to the service procedures and standards. Ordering, serving, serving, wine service, table tour, checkout and seeing off guests.

6, always pay attention to the needs of guests, be quick-witted, take the initiative to light a cigarette for guests, change tableware, ashtray, add drinks and tea, and be able to serve before the guests signal.

7. Pay special attention to VIP guests, the elderly, the weak and the sick, and provide services according to their corresponding standards.

8. Try to help the guests solve all kinds of problems in the dining process, and feed back the problems and complaints of the guests to the supervisor in time when necessary to seek solutions.

9. Finish the finishing work after the shift.

workflow and standard

banquet table setting standard:

1. tablecloth:

(1): choose tablecloth with proper size, which should be clean, undamaged and ironed smoothly.

(2): spread the tablecloth from the side of the vice-host, with the front side facing upward.

(3): the center line of the tablecloth is centered, the center of the tablecloth is opposite to the center of the table, and the four corners are equally long.

2: table setting: clockwise from the master position

(1): bone plates, 1 and 5CM away from the table edge, with aligned patterns and equal distance from plate to plate.

(2): the taste dish is located directly above the bone dish, and the talus dish is 1CM.

(3): soup bowl, at the upper left of bone plate, 1CM away from bone plate and flavor plate.

(4): the spoon and spoon handle are placed in the soup bowl to the left

(5): the chopstick rack is located on the upper right side of the bone plate, 1CM away from the flavor plate, and on the same circle as the soup bowl.

(6): chopsticks with patterns facing upwards are located on the chopstick rack, and the handle of chopsticks is 1.5CM away from the table edge;

(7): red wine glass, directly above the flavor dish, with the bottom of the cup and the flavor dish 1CM away.

(8): white wine glass, on the right side of red wine glass, with the mouth of the glass 1CM away from the red wine glass.

(9): the water cup is on the left side of the red wine glass, with the mouth of the cup 1CM away from the red wine glass, and the centers of the three cups are connected on the same straight line.

(11): The public dish is directly in front of the director and deputy director, with the distance between the dish and the red wine glass of 1CM and the bottom support of 1CM.

(11): public chopsticks, spoons and chopsticks are placed horizontally on the public dish, with the spoon on the side near the guest, the chopsticks on the side near the table center, the handle of the spoon on the left and the handle of the chopsticks on the right.

(12): ashtray, put one ashtray for every two from the owner, and put it on the same circle of the bone plate.

(13): vase, placed in the center of the table.

(14): toothpick holder, placed directly under the vase, 2CM away from the vase.

(15): The chair is round and corresponds to the tableware, but not perpendicular to the table.

Banquet service standard: (workflow)

1. Attend the pre-shift meeting on time. gfd conforms to the requirements of the employee handbook, maintains a good mental state, listens carefully to what the supervisor said at the pre-shift meeting, and knows the price, taste, cooking characteristics and nutritional value of the dishes specially recommended on that day like the back of his hand. He should remember clearly the Caicai, keep in mind the eating habits of the VIP guests he served on that day, and pay special attention to the new customer service.

2. Check whether the tableware on the countertop is complete, damaged and unclean, and whether the spare tableware is sufficient after taking up the post.

3. Prepare hot water, appetizers, tea and trays, and prepare corresponding drinks and beverages 11-15 minutes in advance.

4. Stand at the door of the private room or in the lobby to greet the guests after making preparations before meals. Attendants should stand at the required positions to welcome guests, while the waiters in the lobby should stand evenly and symmetrically apart. The waiters in private rooms should stand at the side next to the door of the package room, and should hold their heads up, keep their eyes straight, cross their hands naturally in front, keep their shoulders level, smile and have a natural and kind expression.

5. Take the initiative to say hello to every guest within three meters of sight. When you see a guest entering the service area, you should take the initiative to meet him, and help the guest to pull up his chair and give up his seat, and then pick up his clothes. Guests passing by, if they are busy with service, should also smile and nod, and are not allowed to ignore them.

6. After the guests are seated, the waiter immediately sends towels and asks the guests what kind of tea to drink. When finished, pour it clockwise from the guest of honor. Pay attention to put the hot tea in if you meet children, and remind parents to look after it.

7. Ask the guests whether to order food or arrange it. If ordering food, open the menu with both hands and present it to the guests. When ordering food, take the initiative to introduce and promote new dishes and urgent dishes in the kitchen according to the characteristics of the guests' taste, age, region and consumption level, and pay attention to the guests' dietary taboos. When ordering food, the waiter should take the initiative to remind the guests.

8. After ordering, repeat it to the guests to ensure that there are no omissions. The menu should be written neatly and accurately, and then quickly divide the order and deliver it to the cashier and the food delivery department according to regulations. If a guest orders fresh seafood such as fish, shrimp and crabs, ask the guest if he wants to see it, and notify the seafood pool staff to show it to the guest in time and inform the weight when placing an order.

9. When pouring drinks and drinks, use a tray to serve drinks (drinks) from the guest's right side, and take the initiative to introduce: "This is your XXX". It is forbidden to pour drinks left and right and backhand.

11. The food delivery clerk delivers the food to the private room, and the waiter should draw the order first before serving. (Order of serving cold dishes-pasta-soup-hot dishes-staple food-fruit) (When putting the dishes on the turntable, turn to the guest and step back to announce the names of the dishes) After the cold dishes are served, take the initiative to announce the names of the dishes and wish the guests a happy meal. After soup and clay pot dishes are served, the waiter should take the initiative to provide separate meals for the guests. If there are dishes with skins or shrimp and crab shells, the waiter should prepare a cup for washing hands in advance, and special dishes limited to special utensils should be prepared in advance.

11. During the meal, you should frequently patrol the table, pour drinks, tea, and change the bone plate and ashtray. More than 1/3 of the items in the bone plate must be replaced, and there should be no more than three cigarette butts in the ashtray.

12. When the guest runs out of drinks, ask whether to add them. If not, remove the empty cups or ask the guest whether to change other drinks.

13. fish serving: when serving the whole fish, the fish head is pointed at the guest of honor, and three cups of fish head wine are politely served to the guest of honor, using honorifics to show respect.

14. After the guests have finished eating, they will give away the fruit bowls and tell them that they are the fruits given by our hotel. Clean up the countertop, and then put on the bone plates and fruit forks.

15, when the guest checks out, check whether the bill and wine list are correct, and check the station number, and then check out the guest.

16. When the guests leave, remind them to take their belongings with them, and take the initiative to pull the chair for them. Thanks again. Welcome the guests to come again next time and send them to the gate to see them leave.

17. Turn off the main light when you return to your room, check whether there are any items left behind in time, clean the countertop, classify the countertop tableware, put it in the tray in an orderly manner, and then clean and disinfect it.

18. Turn out the new platform, rearrange the countertop according to the standard, turn off the lights and lock the door after the supervisor checks it.