Because of the fierce competition in work, in order to meet the social productivity, we have to improve work efficiency, and at the same time, the pace of work has been accelerated. In order to make the pace accelerate without affecting the normal order, we have to put forward a plan.

how to write the work plan for restaurant waiters (1)

1. Responsibilities and authorities

1. Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

2. according to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for the attendance of employees.

3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant.

4. Be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff.

5. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, and guide employees to correctly check out the guests.

7. Supervise the waiters to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware, and replenish the missing items in time.

8. Supervise the staff to abide by the hotel rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

2. Qualifications

1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2. Be familiar with the knowledge of restaurant management and service, and have skilled service skills.

3. Have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties and exhibitions.

5. Be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

6. Strong organizational ability, able to lead subordinates to do a good job in reception service and provide satisfactory and surprising services for guests.

7. Graduated from Tourism College or equivalent, with working experience in catering service for more than three years (western food service for more than two years).

Third, the work content

1. Pay attention to the attendance of subordinates, check whether the gfd of employees meets the requirements, and urge them to correct the unqualified ones.

2. Pre-meal preparation

(1). Understand the ordering situation of the guests on that day and their living habits and requirements.

(2) Assign the work of subordinates according to the tasks and requirements of the day.

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the staff's pre-meal preparation work is complete; Whether condiments and ingredients are ready; Whether the restaurant layout is uniform, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Those that do not meet the requirements should be done as soon as possible.

3. Work during the meal

(1). During the meal, the head waiter should stand in a certain position, observe carefully and direct the desk clerk to serve the guests.

(2) For important banquets and guests, the head waiter should personally receive and serve them.

(3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for settlement, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the good or poor service, high or low efficiency, and reward or criticize them after the meal.

4. Work after closing

(1). Tableware collection: After closing, urge the desk attendant to quickly clean up the tableware on the table according to the closing procedures and standards, and concentrate it in the food preparation room and send it to the dishwashing room for cleaning and disinfection.

(2) table setting: put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: After doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5) Keep records of the day's work and guests' feedback, problems during the meal, important banquets and guests' meals, guest complaints, etc. and report the day's work to the manager.

IV. Power

1. Have the power to allocate the work of its employees.

2. Have the right to suggest rewards and punishments, promotion or job change for employees within their jurisdiction.

How to write a work plan for restaurant waiters (2)

Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You may make ordinary work extraordinary. And the people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: In order to win in the fierce competition for our own enterprise and ourselves, we must be able to get into work and be competent as soon as possible to improve work efficiency.

Be diligent: Food and beverage work is mainly at hand, usually not too heavy, and it will not be exhausted if you do more. So we should be diligent in our legs, eyes, hands and hearts. Take the initiative to work, take the initiative to find a job. There is a profound truth in the saying that nothing is difficult in the world. As long as you are diligent and successful, the door will be open for you.

Have self-confidence: Compared with money, power and birth background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are beautiful.

Learn to be a man: Being a man is a person who is dedicated, grateful, helpful and professional ethics. Being a man in good faith and doing things seriously will lead to more successful career.

Responsibility: Take the interests of the company as the priority and be responsible for your own post; Is responsible for the guests, to provide quality products and services to the guests; Respect is absent, even if no one supervises you, you will do a good job seriously. This is the performance of responsibility.

Face the unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard workers. Without a certain ability to bear setbacks, how can we provoke the girders in the future?

Team: It is the consistent pursuit of enterprises to play team spirit. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.

how to write the work plan for restaurant waiters (3)

(1) preparation work before shift

1. Go to work on time, sign in on time, do not sign on behalf of others, and do not cheat. You must ask for leave in advance.

2. Obey the arrangement of sanitary work before the leader opens the file, complete the tableware filling, seasoning preparation, table laying, setting, environmental sanitation, etc. with good quality and quantity, and make all preparations in advance. As a whole, we should have an overall concept, cooperate with each other and help each other.

3. employees have lunch and a break.

(2) reception in class

1. Welcome guests warmly, take the initiative to greet, and adhere to polite language.

Go to work quickly before and after work, full of energy, stick to your post, keep smiling and pay attention to your image.

when customers enter the dining table, they should take the initiative to say hello: good afternoon/good evening, sir/madam, and several people will pull up their chairs and offer their seats.

cover the coat cover for the customer. If a child takes the child seat, pour the first cup of polite tea for the customer.

2. Introduce the order, take the initiative to recommend it, and be a good staff officer.

you must master the knowledge of cuisine business, and know about the varieties estimated and added in the local market.

(1) Prepare to write down the station number, number of people, date and time, with correct handwriting and legibility.

(2) The dishes introduced should be mixed with meat and vegetables, and the taste is not easy to repeat. It is recommended that the kitchen produce varieties that are well received by customers. Do four don 'ts: don't have the same taste, don't have the same ingredients, don't have the same cooking method, and don't have the same container.

(3) Recommend different dishes for different people and different occasions. For braised dishes, dishes with long cooking time and cooking time, we should explain them with the guests in advance so that customers can be psychologically prepared.

(4) If it is estimated in the middle of business, the reason for returning the food must be stated and signed by the kitchen or department head before returning the food.

(5) When ordering food, we should take the initiative to gain time, but we must also respect the guests' choice.

(6) Make sure to repeat it after ordering, and then hand it over to the cashier for the kitchen.

It can make guests think of us when they mention dinner and dinner, and think of you when they mention ordering, which means that your sales promotion is successful.

3. Serve the food in sequence, and the operation is correct.

First of all, you should know the necessities of the dish according to the menu, and make preparations in advance, such as knives, forks and seasonings.

(1) Cold dishes should be evenly spread out (taste, color, vegetarian dishes, modeling, and matching containers).

(2) At the same time, solicit customers' opinions to collect small handlebars. Previous 1 2 Next Page