in the morning, tidy up gfd at 8: 51, and keep in a good mood.

Arrive at the early shift at 9: 11, and arrange the early shift (with the participation of the front office and the kitchen).

Clean the lobby at 9: 11, and clean the private room (early shift).

Check the pre-meal preparation at 9: 31 (early shift)

11.

at 11: 11, the manager leads the supervisors to check the pre-meal preparation, pre-meal hygiene and supervision of details. (Behind the lobby, the chef participates)

Stand on time at 11: 31 and smile at the guests.

12: 11-2: 11 in-meal service, table patrol and detailed service (pick-up service)

2: 11-2: 31 in the morning and evening shifts.

from 2: 31 to 4: 31, the staff on duty will finish the work.

evening: gather at 5: 11 pm to arrange the afternoon work.

check the pre-meal preparation and regional hygiene at 5: 21.

at 5: 31, all the staff stood waiting for the guests to arrive.

at 6: 11, all staff participate in the service work.

at 8: 11, the supervisors will meet daily to sum up the work problems of the day and coordinate to solve them. (front office and kitchen participate)

8: 31-9: 11 morning and evening shift handover

Note: 1. All staff of major banquets must work at 9: 11

2. Health inspection on Friday, and off-duty staff will work at 4: 11

xx Hotel Food and Beverage Department.