Job responsibilities of catering department waiters (selected 14 articles)

In study, work and life, the frequency of job responsibilities is on the rise, and job responsibilities are the basis of organizational assessment. So do you really know how to formulate job responsibilities? The following is my collection of job responsibilities of catering department waiters (selected 14 articles), welcome to read, I hope you will like it.

Job responsibilities of the waiter in the food and beverage department 1

1. Do a good job in keeping the articles of the team and cleaning the restaurant.

2. Ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4. Be responsible for keeping a work diary and completing the handover procedures.

5. Complete the temporary tasks assigned by the restaurant supervisor.

6. Check the attendance situation of the staff of the class, check whether the preparations are qualified and ready, check and register the work and discipline of the waiter on that day, and report to the supervisor in time.

7. Understand the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

8. Set an example, have a strong sense of responsibility and dare to manage.

9. Cooperate with the restaurant supervisor to carry out business training for subordinate employees, and constantly improve their professional knowledge and service skills.

11. Deal with the problems in service and guest complaints, and report to the restaurant supervisor.

11. Keep an eye on the guests' movements at any time, and supervise the employees to treat them warmly and courteously.

12, reasonably command and arrange manpower, and manage the work shifts of the staff of this class. Job responsibilities of the waiter in the food and beverage department 2

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 abnormal 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 marketing 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 service 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, give abnormal attention to the old, weak, sick and disabled guests, 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. Job responsibilities of the waiter in the catering department 3

1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before the meal.

2. Service procedures of banquet department: ensure that the tableware and glassware used are clean, sanitary, bright and without gaps. Tablecloths and napkins are clean, crisp, undamaged and stain-free.

3. greet the guests as per the service procedure, assist them to order food, and introduce the special or seasonal dishes to them.

4. Be neat and tidy, and don't leave your post without authorization.

5. Patrol Taiwan frequently, provide various services according to procedures, collect and remove tableware in time, and change handless cups frequently. Be good at selling drinks.

6, after the meal, do a good job of cleaning the restaurant.

7. Be familiar with the information of menu and wine labels, such as how to make food.

8, do a good job of finishing after dinner. Job responsibilities of the waiter in the catering department 4

1. Receive professional training in catering services, understand the facilities and usage of the restaurant and the whole hotel, have certain knowledge of nutrition and psychology, and have strong promotion ability.

2. Master the preparation process of various dishes, be familiar with the taste, characteristics, raw ingredients and nutritional value of dishes, have a strong sense of service, outgoing personality, flexible mind, serious work and good communication skills.

3. Proficient in the service procedures and standards of Chinese restaurants, skilled in service skills, proficient in catering conditions (such as restaurant layout, tables and seats, decorative features, environment, food supply, managers and employees), strong sense of responsibility and high sense of responsibility, and responsible for hotels and customers.

4. Put the dishes in the display cabinet for replacement, find out the price of vegetables and the supply of dishes, arrange the order folder, and clean the area. Do a good job in the sanitation of the area in charge, and pay attention to keep it clean at all times.

5. Understand the variety, price, new dishes, whether there are any key marketing and evaluation dishes, understand the preferences of guests, master the psychology of guests, and be good at communicating with guests.

6. Communicate with the kitchen in time to find out the quantity of dishes and the freshness of seafood products, and take the initiative to introduce them to the guests.

7. When ordering, pay attention to the collocation of vegetarian and seafood. According to the number of guests, recommend the number and specifications of dishes, and introduce the newly launched dishes and special dishes. Introduce the corresponding dishes according to the consumption grade of the guests, and introduce the cooking methods and tastes of various dishes.

master the preparation process of various dishes, and be familiar with the taste, characteristic ingredients and nutritional value of dishes.

8. Be responsible for managing all the menus and ordering tools. After the ordering peak, make up the seats in time and assist other posts in reception. Job responsibilities of the waiter in the food and beverage department 5

1. Do a good job in sanitation in this area, set the countertops according to the specifications, and wipe the glassware. All tableware must not be stained with water.

2. Be responsible for turning off the chandelier (only energy-saving lamps) and air-conditioning TV in time after the guests leave, and sending all dirty tableware to the preparation room for cleaning.

3. Go to work according to the time specified by the department, dress neatly, put on light makeup, obey the minister's work arrangement, and complete all the work with good quality and quantity.

4. Take good care of all utensils, tableware, gold and silver utensils and other items in the self-service area, and take care of them. If they are lost or intentionally damaged, they will be compensated according to the purchase price.

5. Before taking up the post, be responsible for wiping all service utensils and tableware, and do a good job of sanitation in the area of responsibility, and the work on that day should be completed on the same day.

6. Before going to work every day, you must prepare the "five treasures", namely, the notebook pen bottle opener and lighter sundries folder.

7. Be familiar with the operation situation of each business department of the company, and do a good job in answering and receiving guests.

8. After the guests have finished eating, they should prepare the settlement bill according to the specifications, and finish the examination. If there is any settlement, please ask the personnel above the order level to be responsible for the settlement, and check whether the customers have any left-over items in advance and do a good job of seeing them off.

9. adhere to good personal qualities and personal living habits in accordance with the five-routine law and the five-routine law formulated by the company.

11. Be familiar with the relevant clauses of all preferential policies of the company.

11. After the evening market is over, do a good job of finishing, ensure that the area is in a state of eating, and make a good handover with the minister, and leave the post only after being inspected by the minister.

12. Take an active part in various trainings organized by the department and the company, and you shall not be absent.

13. Be familiar with the names and prices of dishes on the menu, know the original ingredients of dishes, cooking methods, taste characteristics and daily boutique special recommendations, be familiar with the varieties and prices of all drinks and cigarettes, and do a good job in sales promotion in a timely manner. Job responsibilities of the waiter in the food and beverage department 6

1. Attend the daily general manager's work meeting and preside over the daily food and beverage department meeting to ensure the effective implementation of the hotel's work instructions.

2. Complete other tasks assigned by the general manager.

3. do a good job in communication, coordination and cooperation between the food and beverage department and other departments.

4. Be responsible for formulating the long-term and short-term operating budget of the marketing plan of the Food and Beverage Department, and lead all employees to actively achieve and exceed the operating targets.

5. regularly study new dishes with the executive chef, deputy manager of the food and beverage department, launch new menus and carry out various promotional activities in a targeted manner.

6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", and carry out regular safety and fire prevention education to ensure the safety of guests and the safety of restaurants, kitchens and warehouses.

7. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

8. Check the working scenarios of managers, the implementation scenarios of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete all the work well, and carry out effective cost control.

9. preside over the establishment and improvement of various rules and regulations, service procedures and standards of the food and beverage department, and supervise their implementation.

11. Go to various departments regularly to listen to reports and check the working situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory, and carry out effective cost control.

11. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

12. Establish a good relationship with guests, actively solicit guests' opinions and suggestions on catering, actively and seriously handle guests' complaints, ensure that the catering needs of guests are met to the maximum extent, and improve the quality of catering services. Job responsibilities of the waiter in the food and beverage department 7

1. Consciously abide by the rules and regulations of the restaurant, and do not leave without leave during work. If there are special situations, you must ask for leave in advance.

second, to dress generously and behave gracefully, you must wear work clothes and form a good habit of polite expressions. Must be courteous, attentive and enthusiastic.

Third, always adhere to the cleanliness and personal hygiene within the scope of duties, and develop good hygiene habits.

4. Be familiar with and master the colors and special dishes operated by the restaurant as soon as possible, and enthusiastically promote the dishes suitable for customers' tastes.

5. When ordering food for customers, you must cooperate with the chef and give the chef timely feedback on the food information of customers' favorite tastes and suggestions for improvement.

VI. Cooperate closely with the cashier and assist the cashier to verify the customer's dining scene in time. (quantity of cigarettes, alcohol and staple food)

7. During work, you are not allowed to chat with customers for a long time, which will affect your business. You are not allowed to accompany customers with wine and meals, and those who cause adverse effects will be dismissed. Job responsibilities of the waiter in the food and beverage department 8

1. Pass the guest's requirements to the kitchen.

2. Carry forward the spirit of mutual assistance and love, strengthen unity among employees, communicate and understand, and do a good job in service reception.

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

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

5. Take good care of the dining room facilities and equipment, and maintain and clean them.

6. Understand the situation of guest reservation and table arrangement for each meal, and provide thoughtful service for guests.

7. Adhere to personal health and cleanliness.

8. warmly receive every guest.

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

11, do a good job of security, electricity and water saving. Check doors and windows, water and electricity switches, air conditioning switches and audio scenes.

11, can quickly and effectively deal with all kinds of emergencies.

12, take the initiative to consult the guests' opinions and suggestions on the quality of dishes and the quality of service.

13. Understand the service work assigned by the minister and provide quality service to the guests.

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

15. Understand the items carried by the guests and remind them to bring them back after meals.

16, ensure the cleanliness and sufficiency of all kinds of supplies and seasonings.

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

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

19. Understand and implement the rules and regulations of the restaurant.

21, responsible for the preparation work before the meal.

21. Understand the guests' ordering drinks to promote the restaurant's special dishes. Help guests choose according to their tastes. Job responsibilities of catering waiter 9

1. gfd is dignified, neat, natural and graceful, and greets on time.

2. Use polite greetings, smiling faces to welcome guests and see them off.

3. Enthusiastically lead customers to their seats, pull chairs to give up their seats, solicit customers' opinions on the number of seats, ensure that the number of seats is consistent with the number of tableware, and inform the desk attendant.

4. Accept the reservation when answering the phone politely and communicating with the reservation clerk or under the guidance of the management, and repeat it when answering the phone.

5. Fill in the reservation book accurately, and notify all branches and relevant personnel of the restaurant.

6. Remember the names, habits, taboos and preferences of frequent guests and VIP guests as much as possible, and strive to maintain warm, caring, friendly and cordial service standards to make guests feel at home. Familiar with the hotel's service facilities and projects, so as to answer guests' inquiries in time.

8. Be responsible for the daily process registration form and dining table, and ensure that the preparation is correct.

9, responsible for the health work within the specified scope.

11 Abide by the rules and regulations of the hotel and complete the tasks assigned by the restaurant management. Job responsibilities of the waiter in the food and beverage department 11

1. Be responsible for the hotel reservation and make detailed records.

2. Do a good job in sanitation in this area, requiring a clean environment and orderly arrangement of work appliances.

3. Answer the phone with beautiful voice and decent manners, and can answer the phone in English, local language and standard Mandarin, and have good communication skills.

4. Write correctly and clearly, and be able to input computer software and file data.

5. Keep customer files (old customers and new customers), and follow up the visit to enhance communication with customers.

6. Have a full understanding of the dishes, and be able to accurately explain their features and price.

7. Try to remember the names, habits, taboos and preferences of old customers as much as possible, and strive to maintain a warm, caring, friendly, smiling and cordial working attitude, as well as an agile, accurate and flexible working method, so as to make guests feel at home.

8. Be familiar with the hotel's facilities and projects, so as to answer guests' inquiries in time.

9. Fill in the reservation book accurately, and notify the relevant personnel in each department of the restaurant.

11. Answer the phone politely, accept the reservation under the guidance of the restaurant manager and supervisor, and repeat it when answering the phone.

11. Observe the rules and regulations of the hotel and complete the tasks handed over by the restaurant management.

12, do a good job in the follow-up of the reservation to ensure the accuracy of the reservation book.

13, complete the handover work, and make handover records. Job responsibilities of catering department waiter 11

1. Keep fresh, clean and elegant, and provide warm, polite, thoughtful and high-quality catering services for guests.

2. actively cooperate with the supervisor and obey the supervisor and superiors.