Staff management code of catering industry (6 articles in common)

Staff code refers to the rules of conduct that employees in an enterprise must abide by in their daily work. The following is the management code for employees in the catering industry (6 general articles) that I brought with me. I hope it will help you.

1

(1) Staff management rules for catering industry and requirements for casual meals

1. Understand the varieties served on the same day (such as soup, seafood, seasonal dishes, desserts, fruits, special introductions and selling).

2. Material preparation: (soy sauce, pepper, boiled water, a la carte, hot towel, tray, etc.).

(2), inspection work before meals

1, attend the regular meeting before class and obey the work arrangement of the day.

2. check gfd.

3. Table decoration: Tableware shall be neat, placed uniformly, clean and without gaps, and tablecloths and mouthpieces shall be free from damage and stains.

4. Arrangement of chairs: the chairs are clean and dust-free, with no stains on the chair surface, and the chairs are aligned horizontally or vertically or form a pattern.

5. Workbench: Dining cabinets and trays shall be arranged in a neat and uniform manner, and the dining cabinets shall be arranged in a neat and non-skewed manner.

6. check the flowers and plants.

7. Check the ground.

(3) Greeting guests

1. Greeting staff When the guests enter the restaurant, the welcoming staff warmly asks the guests with a bow ceremony (about 31℃): "Welcome, sir/madam, how many people are there?" After taking the guests to their seats, pull up the chair and sit down, hand the menu to the guests with both hands and say, "Here is our menu, sir/madam. The friendly tone makes the guests feel particularly respected.

2. Restaurant waiter

(1) Stand to welcome guests. Five minutes before the start of the meal, wait for the start of the meal in a self-managed post to greet the guests. Stand upright, do not rely on anything, do not cross your feet, naturally cross your hands in front of your abdomen, and be dignified and full of energy.

(2) When pulling the chair, the waiter should assist the usher in arranging the guests' seats, and pay attention to the female guests before the male guests when pulling the chair.

(3) If guests need take off your coat, help them hang up their clothes. The staff management code of catering industry 2

1.1 accepts the service work assigned by the minister and provides quality service to the guests.

1.2 is responsible for the preparation before the meal.

1.3 take good care of the dining room facilities and equipment, and maintain and clean them.

1.4 do a good job in hygiene before and after business, keep the dining room clean and tidy, and ensure that tableware and parts are clean and intact.

1.5 ensure that all kinds of articles and seasonings are clean and sufficient.

1.6 understand the guest reservation and table arrangement for each meal, and provide thoughtful service for the guests.

1.7 serve in strict accordance with the service procedures and service specifications stipulated by the restaurant. Serve the guests' details.

1.8 be familiar with the names, unit prices, knowledge of dishes and drinks and service operation skills of all varieties on the menu.

1.9 warmly receive every guest.

1.11 accept guests' orders, order drinks and promote the restaurant's special dishes. Help guests choose according to their tastes.

1.11 always check the quality of dishes and drinks, and prevent unqualified dishes and drinks from being provided to guests.

1.12 pass on the guest's requirements to the kitchen.

1.13 Maintain good relations with guests through polite reception and astute and knowledgeable conversation.

1.14 can deal with all kinds of emergencies quickly and effectively.

1.15 understand the items carried by the guests, and remind them to bring them back after meals.

1.16 responsible for timely replenishment of various tableware in the restaurant for emergency use.

1.17 actively ask the guests for their opinions and suggestions on the quality of dishes, the bottom of the pot and the quality of service.

1.18 keep personal health and cleanliness. Staff management rules of catering industry 3

● When taking up the post, you should be neat, dignified, generous, smiling and polite.

● Be familiar with the name, time, number of people and table arrangement of the unit (or individual) ordering food on that day, pay attention to recording the special activities of the guests (such as birthday celebration), and report to the supervisor in time if there is any important situation. Store and take care of the clothes for the guests, and ask if there are any valuables. The valuables remind the guests to take care of themselves.

● Arrange and prepare menus and wine lists, and replace them in time if they are damaged.

● greet the guests, guide the guests to the reserved table or the table that the guests are satisfied with, pull the chair for the guests, spread the napkins, and hand over the menu and wine list.

● When the guest is full, it is responsible for arranging the customers who arrive later, so that the guests are willing to wait for each other.

● Pay attention to the names of frequent customers to increase the intimacy and pride of the guests.

● Listen to customers' opinions at any time, and report to superiors in time

● Pay attention to all kinds of problems in reception work at any time, and report to superiors and assist in handling them in time.

● master and use polite language, such as "hello, sir and madam, welcome to our restaurant" and "welcome to our restaurant".

● Be responsible for answering the phone. When ordering food by phone, guests should ask the name, company, time and number of people clearly, and listen to the phone accurately and quickly.

● Introduce all kinds of dishes, drinks and special dishes in the restaurant to attract guests to eat in the restaurant. When guests leave the restaurant after eating, stand at the door to see the guests, ask for their opinions and thank them. Welcome guests to come next time. Responsibilities of the floor supervisor in Chinese restaurant

● Make the daily morning, middle and evening shift personnel, and make attendance records of the foreman and the usher.

● check the appearance and appearance of the waiter before work every day.

● Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in cleaning and preparing meals and wine utensils.

● always pay attention to the dynamics of the dining staff and the service situation in the restaurant, and give instructions at the scene. In case of VIP guests or important meetings, check whether the pre-meal preparation and table setting meet the standards, and go to the stage to serve in person to ensure the high level of service.

● strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guests' files, properly handle guests' complaints and report them to the Chinese restaurant manager in time.

● Check the facilities and check the tableware regularly, formulate the use and storage system, and report any problems to the restaurant manager in time.

● Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of their work performance as the basis for selecting the best worker of the month.

● Be responsible for organizing foreman and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.

● Actively complete other tasks assigned by the manager. Job responsibilities of Chinese restaurant manager

● Supervise the daily operation of the restaurant, prepare the attendance list of employees, check the attendance status of employees, and check whether the appearance and personal hygiene, uniforms, hair, nails and shoes of employees meet the requirements.

● Have the spirit of contributing to the company, constantly improve the management art, be responsible for formulating the restaurant manager's promotion strategy, service standards and procedures and organizing their implementation, and require excellence in business.

● Pay attention to the training of subordinates, organize employees to learn service skills on a regular basis, train employees in company awareness and marketing awareness, check regularly and make training records.

● Warm hospitality, modest attitude, proper handling of guest complaints, and continuous improvement of service quality. Strengthen on-site management, stick to the first line of business hours, and find and correct problems in service in time.

● lead the QC team of the restaurant to check the service quality of the restaurant, and ensure the quality of the restaurant's products and services.

● Strengthen the management of restaurant property, master and control the use of goods, and reduce expenses and loss of goods.

● Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and clean and disinfect tableware and utensils.

● Check the equipment in the restaurant in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.

● Keep good cooperation with chefs for a long time. Study and formulate special menus according to seasonal differences and guest conditions.

● Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the manager of the Food and Beverage Department.

● Hold restaurant staff meetings regularly, review the recent service situation, and publish the activity records of QC group.

● Do a good job in guest relations and actively communicate with guests; Handle guest complaints, take immediate action to solve them, and report to the manager of the food and beverage department if necessary. Staff management rules of catering industry 4

1. Personal hygiene

1. Personal hygiene and cleaning of the contract area must be done well every day.

2. When you enter the kitchen, you must keep your work clothes and shoes clean, and wash your hands before work.

3. It is forbidden to wear jewelry and nail polish when working, and smoking is forbidden in the workplace.

4. Female employees are not allowed to wear long hair shawls, and male employees are not allowed to wear long hair and beards.

2. Environmental sanitation

1. Keep the ground free of greasy dirt, water marks, sanitary corners and sundries.

2. Keep the tiles clean and bright, and clean the doors and windows frequently. Damage to kitchen equipment should be reported for repair in time.

3. The refrigerator, stove, side dish table and cleaning cabinet should be cleaned before coming off work.

4. If the "four pests" are found, the food and utensils should be placed in a safe place before being exterminated.

3. Hygiene of refrigerator

1. The refrigerator should be kept by a special person.

2. Keep the refrigerator clean inside and outside and scrub it once a day.

3. check the quality of food in the refrigerator every day, put an end to mixing raw and cooked food, and do not stack plates. Fish, meat and vegetables should be separated accordingly.

4. The food should be kept fresh, clean and hygienic. The finished products and semi-finished products entering the refrigerator should be wrapped tightly with fresh-keeping boxes, bags and films, and the food should not be exposed for too long at room temperature.

IV. Cleaning and Disinfection of Tableware

1. The washing pool should be clearly marked. One pool should not be mixed or used for multiple purposes. The dirt should be contained in a covered container and removed on the same day.

2. You must hold relevant certificates. Tableware cleaning should be "one scraping, two washing, three passing and four disinfection", and the disinfection temperature should be 111°C for at least 21 minutes.

3. Disinfected tableware should be stored in a special cleaning cabinet for later use, and should not be mixed with other items. Disinfected and unsterilized tableware should be stored separately. Staff management rules of catering industry 5

1. Work attitude

1. Complete all work accurately and timely according to hotel operation rules.

2, employees have different opinions on the arrangement of the boss, but can't convince the boss, in general, should obey the implementation first.

3. Work hard, treat guests warmly, speak kindly, be modest and prudent, and behave steadily.

4. When dealing with customers' complaints and criticisms, you should listen calmly and explain patiently. Under no circumstances should you argue with the guests, and problems that cannot be solved should be reported directly.

5. On the basis of the stipulated working hours, employees should arrive at their posts in advance to make preparations. Do not leave without leave or leave early during working hours.

6. It is forbidden to visit posts, chat, eat snacks, read newspapers and play mobile phones during working hours. It is forbidden to drink and eat food with bad smell, to smoke in restaurants, kitchens and other public places, not to do things unrelated to essential work, and to eat and drink in the kitchen (except at work).

7, hospitality, standing service, using polite language, do hand, mouth and legs.

2. Appearance, grooming, manners and personal hygiene

1. The mental outlook of employees should be natural, smiling and dignified.

2. Employees' work clothes should be kept clean and tidy at all times (clothing costs must be paid if they are lost or damaged)

3. Male employees should shave their faces, and their hair should not pass through their ears and collars. Female employees should comb their hair well, clean and tidy, and they should not paint their nails or wear rings.

4. During working hours, they should not cut their nails, pick their nose and teeth, and yawn and sneeze should be covered with their hands, and keep quiet.

3. Attendance

1. Employees must go to work according to the shifts arranged by the hotel manager, and they must ask the supervisor's permission for shift adjustment and leave

2. Employees who are late for work and leave early will be deducted from their wages according to the circumstances at that time. If they can't go to work in an emergency, they can only leave with the approval of the manager, otherwise they will be treated as absenteeism (one day is counted as three days).

3. Employees are not allowed to leave the store without approval during working hours.

4. Employees should apply to the manager in advance (31 days) and leave after approval. If the employees are not at fault, the hotel will return all due wages. In case of serious violation of hotel rules and regulations, poor service attitude, weak sense of responsibility, lazy attitude and action at work, which have a serious impact on the hotel, the hotel will beat and scold people with colleagues and guests. The salary is deducted or not paid.

5. Rewards and punishments

1. If the hotel has outstanding performance in improving management, service quality and economic benefits, those who make outstanding achievements in their daily work will be rewarded.

2. Employees who violate the rules and regulations of the hotel will be deducted wages according to the situation at that time.

VI. Safety issues

1. Observe the regulations on smoking ban in relevant places.

2. Flammable and explosive articles are not allowed to be placed near the stove or high wattage electric lamp.

3. Any employee who finds a cigarette butt still smoking should put it out immediately. If he finds that the wires are loose, worn and broken, and the power sockets and electrical appliances are damaged, he should report it immediately so as to handle and maintain it in time.

VII. Kitchen management

1. Before going to work, the chef must check the safety status of fuel pipes, burner switches and other facilities. If leakage is found, the valve should be closed and reported to the boss. You must check all kitchen equipment and turn off all valve switches before you get off work.

2. The kitchen must be clean. Workers should wash their hands thoroughly before and after work, and keep their hands clean. When working, the staff should wear neat clothes, do not have long hair and nails, and avoid touching or contaminating the finished food with their hands when working.

3. The staff should clean up the rags and scraps of paper stained with oil at any time, and clean up the oil dirt on the stove at any time. The sanitation of the operation room should be cleaned at any time, and the equipment for smoke extraction and other various equipment and tableware should be cleaned regularly to keep the environment and utensils clean, and the whole room should be cleaned at least twice a day. Special attention should be paid to cleaning under the kitchen cabinet, inside and corner of the kitchen to prevent corrosion of residual food. The slop should be emptied in the sky, not in the kitchen overnight, and the periphery of the slop bucket should always be kept clean.

4. When cooking, don't leave or distract yourself from other things or chat with people. Don't smoke or place cigarette butts at work. Be strict.