Job responsibilities of waiters in Chinese restaurants

● Dress neatly, dignified and generous, smiling and polite are required when taking up posts.

● 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.

● always listen to customers' opinions and report them to superiors in time.

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

● 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, the guest should ask the name, company, time and number of people clearly, and the call should be transmitted accurately and quickly.

● Introduce all kinds of dishes, drinks and special dishes in the restaurant to attract guests to eat in the restaurant. When the guests leave the restaurant after eating, they should stand at the door to watch the guests, solicit their opinions and express their thanks. Welcome the guests to visit the Chinese restaurant next time.

Responsibilities of the floor supervisor

● Make up the daily morning, middle and evening shift staff 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 of diners and requirements 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, carefully 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 work performance as the basis for selecting the best employee 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

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 art of management, be responsible for formulating the promotion strategy, service standards and procedures of restaurant managers 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, and take immediate actions to solve them. If necessary, report to the Food and Beverage Manager

Responsibilities of Deputy Food and Beverage Manager

● Assist the Food and Beverage Manager to carry out food and beverage business and sales activities and achieve planned targets. Provide daily sales statistics and prepare monthly business reports. Participate in the formulation of annual budget and menu cost and price.

● Review the daily business reports, daily notebooks and guest complaints of all departments under the Food and Beverage Department, correct any problems found in time, and report them to the Food and Beverage Department Manager.

● Check all restaurants, bars and kitchens in the catering department to ensure the quality of catering products; Make preparations before the meal; At the peak of the meal, visit the site to direct and supervise the subordinates to ensure the quality of service.

● Implement various rules and regulations of the Food and Beverage Department to solve personnel problems; Constantly create a good and harmonious working atmosphere and environment in the department; Evaluate employees, implement employee training plan and improve service quality.

● implement the promotion plan of the food and beverage department, organize and coordinate relevant departments to ensure the smooth progress of the promotion activities.

● Complete other tasks assigned by superiors

Responsibilities of each position in the kitchen

Direct leader: Board of Directors or General Manager Management object: Contact scope of each chef: all departments of the company

Responsibilities:

1. According to the instructions of the board of directors or general manager of the company, be responsible for the daily work adjustment of the company's kitchen administration system, and communicate with departments to achieve "upload and release".

2. Technical training planning and guidance for teachers.

3. Be responsible for the research and development of dishes and raw materials in the company's kitchen administration system and the management of kitchen administration.

4. Organize the hotel to identify the quality of key raw materials.

5. Overall check and control the inspection and assessment rating of the hotel chef system.

6. Handle all kinds of major emergencies with the general manager of the hotel.

7. Be responsible for organizing the design and audit of dishes, and keep abreast of the dynamics and trends of dishes.

Job responsibilities:

1. Conduct inspection of kitchen management and solve various difficult technical problems.

2. Conduct off-the-job training and on-the-job training for chefs.

3. Adjust the staffing of chefs in each kitchen, and report the handling opinions to the general manager of the company for approval.

4. Organize the planning of purchasing, supplying and storing hotel raw materials, and closely monitor its operation management process.

5. Check and guide the cooking process of hotel dishes to ensure the normal supply of the quantity and quality of hotel dishes.

6. according to the plan of the head office, organize the research and development of dishes on a regular basis, and be responsible for completing the responsibility indicators of food research and development in each period.

7. according to the instructions of the general manager of the company, participate in and organize national and international large-scale catering and food academic seminars and exchange meetings and activities.

8. personally direct and guide the major cooking tasks of the hotel.

9. Be responsible for supervising and correcting the implementation of the kitchen management system.

Chef

Direct leader: Chef (without Chef, it is the general manager) Management object: Contact range of each group leader in the kitchen: all departments of the hotel

Work authority:

1. Responsible for the attendance and performance appraisal of each group leader, and correctly exercise the authority of praise and criticism, reward or punishment according to their performance. 2. Fully handle the daily business work of each kitchen and make arrangements in advance.

3. Reasonably mobilize and arrange the staffing of team leaders, chefs and cooks.

4. Conduct on-site inspection and supervise various preparations for the kitchen.

Job responsibilities:

1. According to the characteristics and requirements of the hotel, make the menu of snacks and banquets.

2. Formulate the operating rules and job responsibilities of the kitchen to ensure the normal work of the kitchen.

3. Patrol and inspect the kitchen work, reasonably arrange manpower and technical strength, and coordinate all work links.

4. check the operation of kitchen equipment and the use of kitchen utensils and appliances, and make an annual order plan.

5. Organize special food festivals according to different seasons and major festivals, introduce seasonal dishes, and increase varieties of colors to promote sales.

6. Check the kitchen hygiene every day, ensure the food hygiene, and implement the food hygiene laws and regulations and the kitchen hygiene system.

7. Implement chef technical training regularly and organize chefs to learn new technologies and advanced experiences. Assess the chef's skills regularly or irregularly, make a duty watch, evaluate the chef, and put forward opinions on the promotion and transfer of the chef, which will be implemented after approval.

8. Be responsible for ensuring and constantly improving food quality and catering features, directing the cooking of large and important banquets, making menus, and checking the quality of dishes on site, which can be operated by important guests themselves.

9, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work.

11, responsible for controlling the cost of food and related labor, accurately grasp the inventory of raw materials, and understand the market supply and price. According to the supply of raw materials and the different taste requirements of guests, make menus and specifications, review the kitchen purchase requisition, take charge of the monthly kitchen inventory, regularly check and control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. The purchase and requisition of high-grade raw materials must be reviewed or billed by the chef before they can be issued, and the cost accounting should be well controlled. 11, responsible for guiding the chef's daily work, according to the customer's taste requirements, constantly improve the quality of dishes, and assist the general manager to design and improve the menu to make it more attractive, constantly collect and develop new varieties of dishes, and maintain the local flavor. 12, often contact and coordinate with various departments, and listen to the opinions of guests, and constantly improve the work.

red case stove leader

direct leader: chef management scope: stove chef

contact scope: other kitchen groups' functions and powers: responsible for group attendance and arranging the chefs of this group to take up their posts.

Responsibilities:

1. Assist the chef to make the menu and know the cost accounting and the selling price of dishes.

2. Skillfully cook the special dishes of season, month, week and day that the kitchen can provide.

3. Check the appearance, instruments and work clothes of all chefs in the supervision team. Assist the chef to train the chef and guide the new chef to work according to the kitchen procedures.

4. Check whether all the cooking materials are ready before the meal, and check the preparation of each position at the burner.

5. Be responsible for the ordering and cooking of snacks, dinners, banquets and group meals, and cooperate well with chefs of barbecue, cutting and matching, lotus, soup pot and pastry.

6. Grasp the names, producing areas, dish usage rate, usage and production methods of various raw materials, and assign subordinates to collect the raw materials needed by the kitchen that day.

7. report the kitchen work to the chef and make suggestions, such as the kitchen staff, the hygienic quality of the kitchen food, the dishes that the kitchen can't provide that day, the procurement of food raw materials, the guests' complaints and demands on food, the season, month, week and day, and the innovative dishes in the kitchen. Purchase of raw materials the next day.

8. After the work is finished, you should be responsible for checking whether the kitchen utensils and appliances are neat and clean, ensuring that all cooking raw materials are safely stored, the place is sanitary and clean, and all kinds of energy switches such as water, electricity, gas and oil are safely turned off.

Fourth, the chef of the red case stove

Direct leader: the contact range of the red case leader: the food delivery person and the steward group

Responsibilities:

1. Responsible for the cooking of snacks and banquet dishes to meet the special cooking requirements of the guests. 2. Skillfully cook all kinds of dishes provided by the kitchen.

3. according to the requirements of the team leader, fill in the requisition form and sign it by the chef to collect the daily goods.

4. Be responsible for the preparation of boiled food and semi-finished products needed for the day, and prepare various seasonings.

5. After going to work, prepare all the production tools necessary for the burner, such as iron pot, spoon, shovel, towel, bamboo brush, colander, etc.

6. after the meal is finished, clean all the production tools of the burner and put them in order. Raw material collection, environmental sanitation cleaning, energy shutdown.

7. accept other tasks from superiors.

Job responsibilities of restaurant foreman

1. Be responsible for the attendance and evaluation of employees, praise or criticize, reward or punish employees according to their performance, and be responsible to the restaurant manager;

2. Arrange the work of subordinates according to the daily work situation and reception tasks;

3. Register the attendance of subordinates, check whether the gfd of employees meets the requirements, and supervise the correction of those who do not meet the requirements.

4. Correctly handle the problems in the work and the complaints of the guests; Report the problems that can't be handled to the manager in time;

5. Understand the guest's ordering situation, guest's living habits and requirements on that day;

6. gather all the subordinates before the meal, and explain the ordering situation and guest requirements, as well as special precautions;

7. check whether the staff's pre-meal preparation is perfect, whether the restaurant layout is uniform, whether condiments and ingredients are ready, and whether the dining room, table chairs, flower stands, bars, sideboards, doors and windows, lights, etc. are bright and clean, and urge the staff to adjust them quickly if they do not meet the requirements.

responsibilities of the manager of the restaurant purchasing department

● preside over the overall work of the purchasing department, put forward the material purchasing plan, and organize the implementation after it is approved by the general manager to ensure the completion of all procurement tasks.

● investigate and study the demand and consumption of materials in various departments, be familiar with the supply channels and market changes of various materials, and have a good idea of supply and demand. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal purchase of materials of the company.

● Review the annual procurement plans submitted by various ministries, and make overall plans and determine the procurement contents. Reduce unnecessary expenses, ensure the maximum material supply with effective funds.

● Be familiar with and master the names, models, specifications, unit prices, uses and places of origin of all kinds of materials required by the company. Check whether the purchased materials meet the quality requirements, and take leadership responsibility for the company's material procurement and quality requirements.

● supervise and participate in the business negotiation of ordering large quantities of goods, and check the execution and implementation of the contract.

● Complete the procurement tasks of all kinds of materials as planned, and minimize expenses within the budget.

● Carefully supervise and inspect the purchasing process and price control of each buyer.

● At the department manager's regular meeting, regularly report the procurement implementation results.

● At the beginning of each month, all the completed and unfinished procurement tasks of last month will be itemized and reported to the general manager and the manager of the finance department, so that the superior leaders can master the procurement projects of the whole company.

● Supervise purchasing personnel to abide by laws and regulations, stress credibility, do not ask for or accept bribes, establish good relations with suppliers, and conduct business dealings on the principle of equality and mutual benefit.

● Be responsible for the ideological and professional training of subordinates, and carry out the education of professional ethics, foreign affairs discipline and legal concept, so that all employees can adapt to the rapid development of market economy.

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