1. Job Responsibilities: Responsible for providing warm, courteous and efficient catering services to customers in a timely manner, and following the orders and work assigned by superiors. If in doubt, we should handle matters with the aim of "finish first and ask questions later". 2. Work content 1. Understand the concepts and service standards set by management, and be familiar with Chinese food service procedures and various conference service procedures; 2. Obey the assignment to different posts and work in shifts; 3. Maintain good personal appearance and hygiene, and receive every customer with polite language and smile; 4. According to the actual business needs, do a good job in pre-meal and pre-meeting preparations and post-meal finishing work; 5. According to the instructions of the superior personnel, be responsible for keeping the dining room environment clean and articles, and the tableware in order at any time for furniture and seat decoration, sanitation and cleaning, and article maintenance; 6. Be familiar with the dishes sold in the kitchen on that day, and the chef specially introduces and sells them urgently, so as to understand the menu, wine menu and price in order to promote the dishes to customers, and understand the reception situation of the conference venue in order to answer the relevant questions of the guests at any time; 7. Fill in the menu according to the specifications and the dishes ordered by customers; 8. Hospitality and attention to customer needs; 9. Keep the dining table clean and tidy at all times, and ensure that the food and drinks are delivered to the customer's dining table accurately. When serving dishes and drinks, they must be equipped with corresponding items, such as griddle with griddle rack, tripod soup with spoon, sashimi food with mustard and soy sauce, chrysanthemum tea with sugar medlar stirring, etc. 11. Report the guest's comments or complaints to the superior in time; 11. Introduce other service facilities of the club to customers; 12. Do a good job in Fujian service, clean up the table in time and check whether there are any left-over items; 13. Be responsible for the replacement and storage of all utensils, linens, drinks and miscellaneous items in the restaurant, send and receive clean and dirty linens to the corresponding places, and take charge of regular property inventory; 14. Continuously improve service quality by participating in training; 15. Maintain a good cooperative relationship with colleagues, be responsible for serving the dining table and delivering dishes, and assist the kitchen in choosing dishes; 16. When the office boy is on vacation, employees take turns to replace the tableware washing and cleaning work; 17. Be subject to the reasonable task instructions outside the terms of the above services and responsibilities. Third, the daily workflow 1. Sign in or punch in the class card 5 minutes before going to work, tidy up the gfd and equip it with necessary items; 2. Attend the regular meeting before class to understand the reception tasks and division of work on that day; 3. Be responsible for preparing the dining place for employees' breakfast and returning after eating; Be responsible for the reception service of employees' meals (meals should be provided on time, clean tableware and paper towels should be provided, and food should be added in a timely and appropriate manner according to the number of people dining on that day to prevent waste). Clean the dining table of employees, put the tableware and chairs in order, check whether the water heater is turned on, and assist the kitchen in selecting dishes; 4. Maintain the hygiene of all areas of the restaurant, and check whether the pre-meal preparation is in place according to the reception tasks of the day; 5. Implement the dining guest menu, wine varieties and in place, know the service requirements, and make corresponding preparations according to the menu and wine; 6. Keep the dining table clean and tidy at all times, cooperate with colleagues, and ensure that food and drinks are delivered to the customer's dining table accurately; 7. Warm and thoughtful reception of guests dining at each table, good communication with customers, keeping three lightness (walking lightly, speaking lightly and operating lightly) in the service process, answering customers' questions, introducing the dishes and club features to customers in time, paying attention to customers' needs in time and providing personalized service during the tour, and reporting relevant problems to the boss; 8. After the meal, prepare the bill in advance and be ready to check the accounts with the person in charge at any time; Check whether the table linen and tableware are damaged, and record them in the account according to the situation; 9. The drinks must be checked with the person in charge before being processed; 11. Do a good job in Fujian service and check whether there are any items left by guests in time; 11. Set the stage, complete the tableware, and keep the sanitation in place; 12. Check whether the water, electricity and doors are closed before coming off work; 13. The supervisor can sign off or clock out if there is no other work.