In our daily life, people apply job responsibilities in more and more occasions, including the scope of work, the responsibility to achieve work goals, the working environment, job qualifications and the relationship between various jobs. You have no idea when you draw up your job responsibilities? The following is my collection of job responsibilities of catering waiters for reference only. Welcome to read.

Job responsibilities of catering waiter 1 1. Gfd is dignified, neat, elegant and punctual.

2. Use service courtesy honorifics and greet guests with smiling faces.

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

4. Accept the reservation under the condition of politely answering the phone and communicating with the reservation clerk or under the guidance of the management, and repeat 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 customers 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 the guests' inquiries in time.

8, responsible for the daily process registration form and form, to ensure the correct preparation.

9, responsible for the designated scope of health work.

10 Abide by the rules and regulations of the hotel and complete the tasks assigned by the restaurant management.

Job responsibilities of catering waiters 2 1. Do a good job in pre-meal, in-meal service and post-meal finishing to create a thoughtful, fast and happy service experience for customers and ensure customer satisfaction.

2. Be good at introducing and promoting the drinks and specialties of this restaurant to customers;

3. Receive customers with initiative, enthusiasm, courtesy, patience and consideration, so that customers feel at home;

4. Use polite language to serve the guests.

5. Cooperate with the foreman, obey the leader above the foreman, unite and be good at helping colleagues;

Job responsibilities of catering waiters. Go to work on time, dress neatly, be dignified and generous, be polite, smile and be enthusiastic.

Second, be familiar with the reserved company name (or personal name) and service requirements, check whether the preparation scene meets the reservation requirements of the guests, and ensure that the tables and chairs are arranged neatly before the guests sit down.

Third, stick to the service post, warmly, actively and politely receive the incoming guests, use polite expressions such as "hello, miss, welcome", greet the guests with a smile, and take the initiative to pull the chair for the guests.

Fourth, understand the psychological needs of the guests in time, meet the needs of the guests, and achieve the "four fasts": quick eyes, quick mouth, quick hands and quick feet, clean the countertop in time, and replace the used plates and cups.

Five, familiar with the facilities and services of each hall, can answer the guests' requirements and questions.

Six, pay attention to the safety of the guests to carry clothes, remind guests to take good care of their valuables, do a good job of anti-theft.

Seven, always pay attention to customer service needs, timely meet customer needs, to ensure that services are in place.

Eight, pay attention to the abnormal behavior of the guests, be able to find the damaged hotel facilities in time, and claim compensation from the guests before paying the bill after consumption.

Nine, pay attention to the guest's name, assist the foreman to establish and improve the customer's recipe file, appreciate the guest's presence when he leaves the store, and increase the guest's intimacy and pride.

10. Listen to customers' opinions and comments at any time, express gratitude to customers on behalf of the hotel, pay attention to the problems found in the reception, help solve them as soon as possible, and report the complaints of guests to the foreman quickly and directly.

1 1. According to the banquet reservation in the lobby, complete the exchange in time and prepare for the new reservation.

Twelve, completes the log, according to the handover procedure, completes the handover of documents and items.

Thirteen, according to the arrangement of the foreman, get the necessary cleaning and hygiene items for the preparation service.

Fourteen, for all kinds of equipment failure timely report to the foreman, and fill in the maintenance reimbursement form.

Fifteen, understand the business training plan, and constantly improve personal service skills, service skills, and improve the overall quality.

Sixteen, complete other work assigned by the foreman and supervisor.

Catering Attendant 4 (1) Job responsibilities and light meal service requirements

1, to find out the varieties served that day (such as soup, seafood, seasonal vegetables, desserts, fruits, special introductions and sales).

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

(2), pre-meal inspection work

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

2. check gfd.

3, countertop decoration: tableware neat, uniform, clean and seamless, tablecloth, mouth cloth without damage, no stains.

4. Placement of tables and chairs: the chairs are clean and dust-free, the surfaces of the chairs are free of stains, and the tables and chairs are arranged neatly or with patterns.

5. Workbench: Dining cabinets and trays should be placed neatly, and the dining cabinets should be placed neatly without skew.

6. Check flowers and plants.

7. Check the ground.

(3) Welcome guests

1, greeter When the guests entered the restaurant, the greeter enthusiastically asked the guests with a bow ceremony (about 30℃), "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, "This is our menu, sir/madam. The friendly tone makes the guests feel particularly respected.

2. Restaurant waiter

(65438+ (2) Pull up the chair and give up your seat. The waiter should assist the usher in arranging the guests' seats. When pulling a chair, pay attention to the female guests first, then pay attention to the male guests.

(3) If guests need to take off their coats, help them hang up their clothes.

(4) Room service: hand in a towel from the guest's right and say, "Sir/Miss, please use a towel".

Job responsibilities of catering waiters 5 1. Participate in the daily general manager meeting, preside over the daily food and beverage department meeting, and ensure the effective implementation of hotel work instructions.

2. Complete other tasks assigned by the general manager.

3. Do a good job in communication and coordination 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 achieve and exceed the business objectives.

5. Regularly study new dishes, launch new menus and carry out various promotional activities with the Executive Chef and the Deputy Manager of the Food and Beverage Department.

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

7. 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 scenes of managers and the implementation scenes of restaurant service specifications and various rules and regulations, take measures in time when problems are found, do all the work well, and carry out effective cost control.

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

10. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the catering department, set the catering price, supervise the procurement and inventory work, and carry out effective cost control.

1 1. 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 the guests, actively solicit their opinions and suggestions on catering, and handle the complaints of the guests with an enterprising and serious attitude to ensure that the catering needs of the guests are met to the maximum extent and the quality of catering services is improved.

Job responsibilities of catering waiters 6 1. Work under the leadership of the restaurant manager, do a good job in table reservation, zero reception service and sanitation and cleaning.

2. Make preparations before meals, check whether the canteen equipment and tableware are in good condition, and equip with utensils according to the requirements of specification, layout and beautifying the environment.

3, adhere to the hygiene of the restaurant, do no mosquitoes, no flies, no dust, no sundries, no smell, so that tableware and cookers are clean.

4. Be polite. Greet, send and serve with a smile, and patiently answer questions raised by diners.

Pay attention to personal appearance, keep clothes neat, comb your hair, stand up straight and smile.

6, strictly implement the service specification and operating procedures, grasp the timing of serving. Serve in turn according to the types of dishes. It is necessary to accurately and clearly quote the name of the dish, introduce the characteristics of the meal actively, and master the speed of serving.

7. After the guests have finished eating, they will issue a "meal list" in time to collect the meal fee. The accounting unit should take the initiative to ask the relevant personnel to sign, so as to avoid mistakes or "running orders".

8. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. If the guest's belongings are found, they should be handed over to the restaurant supervisor (manager) or the service desk and handed over to the guest as soon as possible.

9. Constantly summarize and improve the service work, and constantly improve the service work by asking questions and opinions to the dining guests.

10, complete other tasks assigned by leaders.

Job responsibilities of catering waiters 7 1. Responsible for hotel reservation and make detailed records.

2, do a good job in the health of the region, the environment is clean and tidy, and the work utensils are placed in an orderly manner.

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

4. Write correctly and clearly, and use computer software to input and sort out data.

5. Keep customer files (old customers and new customers), follow up visits and strengthen communication with customers.

6. Have a full understanding of the dishes and be able to accurately explain their characteristics and prices to the guests.

7. 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 agile, accurate and flexible working methods to make guests feel at home.

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

9. Fill in the reservation book accurately and notify relevant personnel to the restaurant.

10, answer the phone politely, accept the reservation under the guidance of the restaurant manager and supervisor, and repeat when answering the phone.

1 1. Comply with the rules and regulations of the hotel and complete the handover of restaurant management.

12, follow up the reservation to ensure the accuracy of the reservation.

13, complete the handover work and make handover records.

There are many job responsibilities of catering waiters behind job responsibilities 8!

1. Obey the arrangement of the leader, abide by the management regulations of the hotel and implement the working procedures.

2. Suitable for selling drinks and commodities to guests and introducing special dishes.

3. Complete other tasks assigned by superiors.

4. Accurately understand the daily dishes and work closely with the delivery staff.

5, in accordance with the service procedures and standards to provide quality services for guests.

6, completes the guest feedback record.

7, study business, improve their own literacy, continuous improvement.

8. The facilities and equipment in the regional environment shall be reported to the foreman or the superior supervisor in time.

9. During business hours, adhere to good working conditions and gfd, and use honorifics correctly.

10, after the business is over, do a good job of finishing.

1 1, responsible for the storage and inventory of tableware in this private room.

Job responsibilities of catering waiters 9 1. According to the arrangement of the store manager, make preparations for food packaging, food heating and various supplies to ensure normal business use.

2. Ensure the hygiene of the work area and keep it clean.

3. Cooperate with the manager, obey the leadership above the manager, unite and be good at helping colleagues.

4. Actively participate in training and constantly improve service skills.

5. Obey the arrangement of superior leaders.

Job responsibilities of catering waiter 10 ● When working, the clothes should be neat, dignified and generous, smiling and polite.

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

● Arrange the preparation menu and wine list, and replace them in time if they are damaged.

Greet the guests, guide them to the reserved table or the table they are satisfied with, pull chairs, spread napkins, and hand over menus and wine lists for the guests.

● When the room is full, be responsible for arranging the customers who arrive later, so that the guests are willing to wait.

Pay attention to the names of frequent customers, which can increase the intimacy and pride of 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, report to superiors in time and assist in handling them.

● Master and use polite expressions, such as "Hello, sir and madam, welcome to our shop" and "Welcome to our shop".

● Answer the phone. When ordering food by telephone, the guest should ask the name, unit, time and number of people, and listen to the phone accurately and quickly.

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

● Arrange daily morning, middle and evening shifts, and make attendance records of the foreman and ushers.

Check the waiter's gfd before going to 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 clean and prepare meals and wine utensils.

● Always pay attention to the dining staff dynamics and service situation in the restaurant, and conduct on-site command. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and personally serve on the stage to ensure the high standard of service.

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

● Regularly check the facilities and count the tableware, formulate the use and storage system, and report to the restaurant manager in time if there are any problems.

Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting the best employee of the month.

● Organize 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 employee's attendance sheet, check the employee's attendance, and check whether the employee's instrument and personal hygiene, uniforms, hair, nails and shoes meet the requirements.

● Have the spirit of dedication to the company, constantly improve the management art, be responsible for formulating the promotion strategy, service standards and processes of the restaurant manager and organizing their implementation, and require the business to keep improving.

● Pay attention to the training of subordinates, organize employees to learn service skills regularly, train employees on company awareness and sales awareness, and regularly check 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 front 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 service quality provided by the restaurant.

● Strengthen the property management of restaurants, master and control the use of articles, and reduce expenses and loss of articles.

● Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.

● Check the restaurant equipment 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. According to seasonal differences and guests' situation, study and formulate special menus.

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

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

● 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 food and beverage manager when necessary.

Job responsibilities of catering waiter 1 1 1. Obey the leader of the foreman and make good preparations before meals.

2. Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve service quality.

3. Continuously improve the service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness.

4. Do not divide the work, unite and cooperate, and complete the reception task quickly and well.

5. Hard-working, eye-catching, eloquent, and timely provide services to customers.

6. Control your emotions at work and keep a good attitude.

7. In case of guest complaints, it shall immediately report to the superior leader for settlement, and meet the guest's requirements at any time.

Job responsibilities of catering waiters 12 1. Convey the guest's request to the kitchen.

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

3. Do a good job of hygiene before and after business, keep the restaurant clean and tidy, and ensure that the tableware and parts are clean and intact.

4. Check the quality of dishes and drinks at any time to prevent unqualified dishes and drinks from being supplied to guests.

5. Take good care of restaurant facilities and equipment, and maintain and clean them.

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

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

1 1, which can deal with all kinds of emergencies quickly and effectively.

12, actively consult the guests' opinions and suggestions on the quality of food and service.

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

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

15, know what the guests are carrying, and remind them to bring it back after dinner.

16, to ensure that all kinds of supplies and seasonings are clean and sufficient.

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. Details of serving guests.

19, understand and implement the rules and regulations of the restaurant.

20, responsible for pre-meal preparation.

2 1, to find out about customers ordering drinks and promoting restaurant specialties. Help guests choose according to their tastes.

Job responsibilities of catering waiters 13 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals.

2. Service procedures of the banquet department: ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.

3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them.

4, neat appearance, do not leave without authorization.

5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.

6. After the meal, do a good job in cleaning the restaurant.

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

8. Do a good job of finishing after meals.

Job responsibilities of catering waiter 14 1, call the roll on time, report to the leader when leaving the post, and sign in at the specific time.

2, according to the working procedures and standards to do all the pre-meal preparations, set the table with a tray, tableware requirements without damage, spare tableware to be sufficient, put clean and beautiful.

3. Understand the estimated dishes and abnormal recommended dishes of the day, and understand their prices, taste characteristics, preparation methods and nutritional value. In order to do a good job in marketing in time.

4. Greet the guests, greet every guest within three meters of you with a smile, help the guests pull the chair and give up their seats.

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

6, always pay attention to the needs of the guests, quick response, take the initiative to light a cigarette for the guests, change tableware, ashtray, add drinks, tea, can 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 during the meal, and feed back the guests' problems and complaints to the supervisor in time when necessary to seek solutions.

9. Finish the finishing work after work.

Job responsibilities of catering waiters 15 I. Job responsibilities

Responsible for providing warm, courteous and efficient catering services to customers in time, and obeying orders and assignments from superiors. If in doubt, the goal should be "finish first, then ask questions".

Second, the work content

1. Understand the concepts and service standards formulated by the management, and be familiar with the Chinese food service process and various conference service processes;

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 of pre-meal preparation and post-meal finishing;

5. According to the instructions of the superior, be responsible for arranging the furniture and seats regularly, cleaning and maintaining the articles, and keeping the dining room environment clean and the articles and tableware tidy at any time;

6. Be familiar with the dishes sold in the kitchen that day, and the chef specially introduces and sells them urgently, so as to know the menu, wine list and price, so as to promote the dishes to customers and understand the reception situation of the meeting venue, so as 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. Always keep the dining table clean and tidy, and ensure that food and drinks are delivered to the customers' dining table accurately. When serving food and drinks, you must have corresponding items, such as a dry pot with a dry pot rack, tripod soup with a spoon, sashimi food with mustard and soy sauce, and chrysanthemum tea mixed with sugar and medlar.

10. Report the guest's opinions or complaints to the superior in time;

1 1. Introduce other service facilities of the club to customers;

12. Do a good job of seeing the guests off, clear the dining table in time, and check whether there are any left-over items;

13. Responsible for the replacement, replenishment and storage of all utensils, linens, drinks and miscellaneous items in the restaurant, sending and receiving clean and dirty linens to the corresponding places, and taking 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 selecting dishes;

16. When the office boy is on vacation, employees take turns to replace the washing and cleaning of tableware;

17. It is required to obey the reasonable task instructions beyond the above terms of service and responsibility.

Third, the daily work flow.

1. Sign in or punch in 5 minutes before going to work, tidy up gfd and equip with necessary items;

2. Attend the regular meeting before class to understand the reception tasks and work division of the day;

3. Responsible for preparing the dining place for employees' breakfast and returning after eating; Responsible for the reception service of employees' meals (provide meals on time, provide clean tableware and paper towels, and add meals in time according to the number of people eating that day to prevent waste). Clean the staff's dining table, put away the tableware and chairs, check whether the water heater is turned on, and assist the kitchen in selecting dishes;

4. Keep all areas of the restaurant clean, and check whether the pre-meal preparation is in place according to the reception tasks of the day;

5. Implement the menu, wine varieties and availability of dining guests, understand the service requirements, and make corresponding preparations according to the menu and wine;

6. Always keep the dining table clean and tidy, and cooperate with colleagues to ensure that food and drinks are delivered to customers' dining tables 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 services during the tour, and reporting relevant issues to the boss;

8. Prepare bills in advance after meals, 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. Before processing, the beverage must be inspected by the person in charge;

10. Do a good job of seeing the guests off and check whether the guests have any left-over items in time;

1 1. Close the table and set the table, complete the tableware and keep it clean and in place;

12. Check whether the water, electricity and doors are closed before coming off work;

13. If the supervisor has no other work to explain, he can sign out or punch out.

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