Delivery staff duties

Category: Food and Beverage Management

A, workflow

1. Before going on duty must be adjusted and maintain a good state of mind, to do a good job before going on duty grooming, instrumentation check. Must be dealt with all personal matters actively involved in the work.

2. Check the work log: whether there is unfinished work or need to report to the superior work and need to know the events and notices.

3. Attend the pre-shift meeting on time and be aware of the work tasks assigned for the day and notifications from supervisors.

4. Sanitize the work area before opening.

5. Prepare a variety of dishes before the start of the meal ingredients and food utensils, to ensure that the start of the meal when the use of convenient.

6. When serving dishes to the dish name and table number reported to the food foreman, agreed to be served.

7. Actively cooperate with the work of the restaurant receptionist to achieve rapid delivery, fast food.

8. In the dish to the waiter on duty should be softly reported on the name of the dish, and timely take away the empty dishes, bowls and other things removed from the duty station.

9. After the end of the meal, responsible for cleaning the floor of the food delivery department and the provisions of the lot health.

10. Comprehensively check the work area before leaving work, to ensure a good health environment.

11. Fill in the work log and items on the shift handover table and hand over carefully with the end of the shift

2) food handler duties

1, food handler in the food handler under the direct command of the foreman, to carry out the work, to complete the delivery of food service work. The arrangement of the foreman's work must follow the principle of obedience before discussion.

2, in accordance with the specifications of the level, do a good job of preparation before the meal.

3. Ensure that all dishes and utensils used for transferring dishes are clean, hygienic, bright and free of gaps.

4, maintain a high degree of full promotional awareness in the work, seize the opportunity to recommend to guests the hotel's services and various incentives to increase the desire of guests to consume in the hotel. When the guests request for services can not be satisfied, timely recommended to the guests to compensate for the service program.

5, in the work of the hotel found that there is an imperfect system or to improve the service, must follow the feedback until the problem is solved.

Three. The main work of the operating procedures

1, priority service procedures

1) guests request the first dish.

(2) The booked menu first cold dishes.

(3) to maintain the temperature of the dishes removed from the kitchen are added to the plate cover, to the guest table and then removed.

2, dish operation procedures

1) before the meal:

① check the dish room health, organize a variety of utensils, to ensure that the meal is convenient to use.

② Prepare a variety of dishes before the start of the meal ingredients and go food utensils, and take the initiative to work with the chef before the dishes.

(2) open meal:

① open meal according to the requirements of standing, in order to dish out.

② When the kitchen out of the dish, you should immediately give the dish with the appropriate ingredients, and tell the foreman scratch list.

③ Dishes must be served on trays.

④ The dishes must be sent to the side of the table to which they belong, served by the waiter on the table, and wait for the waiter to pick up the dish, the dish cover back to the tray, before leaving.

⑤ When receiving the menu, according to the different dishes, prepare the ingredients and utensils, when the kitchen notification of the estimated clear menu, you should promptly notify the staff or foreman of the table to cancel the changes.

3 Clean up the food delivery room

① Wash all the used tableware into the cabinet.

② Organize various sauces and seasonings.

③ Wipe down all equipment cabinets.

(4) Check: Double-check whether the items are neatly placed in the right place.

Four, efficiency standard requirements and service attitude standard requirements

A efficiency

1, after ordering, the first dish on the table within 15 minutes.

2, the dish passer out of the dish must be returned to the Department of food within one minute.

Two service attitude

1, in the work must follow the principle of obedience, if there is any doubt in the rest of the shift to the next level of

management reflect or complain, shall not affect the work of the shift time.

2, the work must wear a smile, a smile requires natural, appropriate, from the heart, so that guests

people feel at home, warm and harmonious, relaxed and happy.

3, courteous treatment of guests, welcome guests with greetings, talking to call sound, parting guests with speeches,

Thanks sound, the work of the error to have a modest sound.

4, in case of guest inquiries should try to give guests a satisfactory answer, if there is any doubt to ask guests to wait a little

wait to find out the situation, immediately reply to the guests, really can not reply to the guests should be informed of

contact with the relevant departments and personnel, and to give the phone number.

5, when on the way to pass food such as guests, should greet the guests, and make way for the guests to go first.

If the dishes need to be fast and to exceed the guests need to apologize to the guests before going ahead.

Five, work notes

In the service must do:

A smile: smile always.

Two not: do not slow down the guests, do not offend the guests.

Three light: speak lightly, walk lightly, operate lightly.

Four diligence: eye diligence, ear diligence, mouth diligence, foot diligence, hand diligence.

Five voices: the guest to have welcome sound, the guest asked the answer sound, the guest to help the sound of thanks, care is not good to have apologized for the sound, the guest to send the sound.

Five no's: insufficient quantity not to take, the temperature is not suitable not to take, the color is not correct not to take, ingredients, seasoning is not complete not to take, utensils are not clean, broken not in line with the specifications not to take.

Six know: know the number of tables, know the number of people, know the identity of the host, know the standard of the banquet, know the start time, know the variety of dishes.

Three understandings: understand the customs and habits, understand the life taboo, understand the special requirements.

The second check: check the equipment and sanitation before the start of the meal, the cleanliness and hygiene of the food utensils. After the guests left to check whether there is no left behind the retrieval of food utensils. The food is not delayed, not pressure, to be timely. Passenger duties

1. Dress according to hotel regulations, punctuality, speed, service command.

2. Before the start of the meal to do a good job of regional health, do a good job of meal preparation.

3. Ensure that the right number of dishes, familiar with the characteristics of the hotel dishes and production principles and ingredients with.

4. Familiarize yourself with the hotel room number, table number, responsible for ordering the menu of food accurately, accurately according to the serving program, and quickly sent to the hands of the waiter.

5. In the process of passing food, light, fast, steady, do not fight with the guests, to do the word of courtesy first, please word constantly. Do six not end: not enough temperature not end, not enough health not end, not enough quantity not end, shape not right not end, color not right not end, ingredients not right not end, strict quality of the dishes.

6. Prepare seasonings, ingredients and tools before meals and take the initiative to cooperate with the kitchen to do a good job in the preparation of dishes.

7. Cold day prepared dish cover, ready to use.

8. Responsible for the meal before and after the counter coordination, timely notification of the front desk service personnel changes in the dish, do a good job in the Department of production and the floor of the contact, communication and delivery work.

9. Safe use of items and tools, timely use of garbage trucks to assist the front desk staff to remove dirty tableware, leftover food, to achieve the classification of the arrangement, pay attention to the light to put, to avoid breakage.

10. Do a good job of closing the market, garbage poured by table, empty bottles placed neatly.

10.