1 Job responsibilities of a la carter

1. Dress neatly, be punctual, be polite and enthusiastic, and obey all the work arranged by superiors.

2. Be responsible for arranging dishes with the production department and make all the preparations before the meal.

3. Be familiar with all the dishes in the food show and the dishes newly recommended by the chef every day. Understand the original ingredients, cooking methods, cooking time, taste, characteristics, etc.

4. Understand the daily push and estimate the contents of the dishes.

5. Master the skills of ordering and use them flexibly, and recommend dishes according to the ordering psychology of high and low-grade guests.

6. Actively cooperate with other departments. Keep abreast of the feedback from the guests at each table, even if it is reported to the director.

7. Be able to prepare the dishes and staple foods for different banquets in the shortest time.

8. Assist the waiter to serve after the ordering peak period, and do a good job of returning to the hotel and seeing off the guests.

9. Take charge of the sanitation work in the area after work and do a good job of finishing the work.

11. It is necessary to receive guests at designated posts and answer questions. Accurate and timely provide quality service.

2 Responsibilities of food and beverage ordering staff

1. Mainly responsible for promoting food and beverage products for guests, pay attention to reasonable collocation of dishes and drinks, and do not blindly promote high-priced food and drinks for the sake of guests.

Second, pay attention to gfd, who is neatly dressed, polite, smiling and enthusiastic.

Third, stick to the service post, warmly, actively and politely receive the incoming guests, use polite language such as "Hello, Sir and Miss, welcome to visit", greet the guests with a smile and take the initiative to pull the chair for them.

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

5. Be familiar with the equipment, facilities and service items of each hall, and be able to answer the requests and questions raised by the guests. Familiar with all the products of catering, assist the waiter to provide quality service for the guests.

6. Pay attention to the safety of the clothes carried by the guests, and remind them to take good care of their valuables and do a good job of anti-theft.

7. Pay attention to the customer's service demand at any time, meet the customer's needs in time, and ensure the service is in place.

8. Pay attention to the guest's name, assist the head waiter to establish and improve the customer's recipe file, thank the guest for coming when he leaves the store, and increase the guest's intimacy and pride.

9. Listen to customers' opinions and comments at any time, thank them 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 the guests directly to the foreman quickly.

XII. Make a good work log and hand over documents and articles according to the handover procedure. Do a good job in the sales statistics of dishes.

XIII. according to the arrangement of the foreman, get the clean and hygienic articles necessary for preparing the service.

XIV. report all kinds of equipment failures to the foreman in time, and fill in the maintenance form for reimbursement.

XV. Accept the business training plan, constantly improve personal service skills and service skills, and improve overall quality.

XVI. Complete other tasks assigned by the foreman and supervisor.

3 Job responsibilities of food and beverage ordering staff

1. Place and replace the dishes in the display cabinet, understand the price of vegetables and the supply of dishes, sort out the ordering folder, and clean the area.

2. Do a good job in the sanitation of the area in charge, and pay attention to keep it clean at all times.

3. Understand the variety, price, new dishes and whether there are any key selling and evaluating dishes.

4. Understand the preferences of guests, master the psychology of guests, and be good at communicating with guests.

5. communicate with the kitchen in time to find out the quantity of dishes and the freshness of seafood products, and introduce them to the guests actively.

6. when ordering, pay attention to the collocation of vegetarian and seafood, recommend the quantity and specifications of dishes according to the number of guests, 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.

7. 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 menus and ordering tools.

9. After the peak order period, you should fill the position in time and assist other positions to do a good job in reception.