waiter

job description

Task description

Work place: restaurant

Workplace restaurant

Job Description: Welcome customers in a friendly way, accept food and beverage orders, and politely and effectively retrieve and provide alcohol, non-alcoholic beverages and food orders to customers according to the specifications of the restaurant. Collect money. At the same time, help maintain the restaurant area and equipment.

Job description: Accept catering orders according to the regulations of the restaurant, provide catering services politely and efficiently, settle accounts for guests, and assist in maintaining the restaurant area and various equipment.

Report to: restaurant manager and/or supervisor.

Report target: restaurant manager and/or supervisor.

Key relationships: internal: restaurant staff, bar staff, kitchen/steward, cashier,

Main working relationships: restaurant employees, bar employees, kitchen employees, waiters, financial personnel.

Exterior: restaurant guests and other employees in the building.

Exterior: Restaurant guests and other construction workers.

standard

Specification: Demand represents knowledge and skills.

Job standard description: and/or capability. In order to successfully complete this work, tolerance will have the ability or qualification to perform every responsibility and profit from it.

All requirements of this position only represent basic knowledge, skills and/or abilities. To successfully complete this job, you need to exert your ability or talent to master every job.

Qualifications: Required: 1) Minimum 16 years old.

Qualifications: At least 16 years old.

2) Food handling certificate

Food personnel qualification certificate (health certificate)

3) Be able to communicate satisfactorily with guests, managers and colleagues in English to gain their understanding.

Can communicate with guests, management and colleagues in English.

4). Can provide clear communication.

Clear communication skills

5) Be able to perform basic mathematical calculations.

Basic computing power

Desirable: 1). A high school graduate, a university,

Ideal: graduated from high school.

2). Proof of training in alcohol, wine and food service.

Trained in spirits, wine, food and other services.

3). Any previous cooking training.

Have received any training related to catering.

4). Computer training

Received computer training.

Skills: Required: 1) Ability to understand customer service needs.

Job skills: essential: understand the needs of guests

2) When serving 30 guests at any given time, have good organizational skills, keep concentration and clear thinking.

Be able to serve 30 guests at any meal time at the same time, concentrate, clear-headed and clear-headed.

3) Ability to pay attention to major details (i.e. customer needs, table layout, cleaning, ordering, entertaining customers, catering services).

Pay attention to details (such as customer needs, table layout, cleaning, accepting orders, serving customers, catering services)

4) be able to implicitly sell restaurant menu items and drinks.

Recommend the dishes and drinks on the restaurant menu to the guests.

5) Ability to maintain good coordination while serving orders quickly.

Maintain good coordination and cooperation with colleagues in the service process.

6) Be able to exert physical strength when delivering food and drinks to guests.

Can safely provide food and drink for guests.

7) Ability to perform work functions with minimal supervision.

Able to complete work without supervision.

8) Being able to work closely with colleagues as part of a team.

Be able to work as part of a team and unite with colleagues in good faith.

Customer relationship training before 1) is desirable.

Ideal: 1) Trained in customer relations.

Basic job functions:

Basic job responsibilities:

1) Fully understand the dining table/seat/station number, room capacity, business hours, correct table layout and dress code.

Familiar with the number of tables/chairs/service desks in restaurants, the number of seats, business hours, correct table layout and dress code.

2) Maintain a comprehensive understanding of all beverage choices, correct glassware and decorations in the restaurant.

Familiar with the drinks in the restaurant and the corresponding cups and decorations.

3) Keep an understanding of the characteristics and descriptions of homemade wine.

Familiar with wine introduction.

4) Keep a complete understanding of all menu items, price, preparation method/time, main ingredients and quality standards, taste, appearance, texture, service temperature, quantity, decoration and presentation method.

Familiar with the price, preparation method, required time, main raw materials and quality standards, taste, appearance, texture, eating temperature, consumption and service mode of each dish on the menu.

5) Maintain complete knowledge of proper maintenance and use of equipment; Use the device only as a

Familiar with the use and maintenance of restaurant equipment, only use the equipment when necessary.

6) Maintain complete knowledge and abide by all restaurant policies/service procedures.

Familiar with and abide by the rules and regulations/service process of the restaurant.

7) Complete the assigned opening sideline work:

Complete pre-meal preparations, including:

A) Use the checklist to check the quality and quantity of all restaurant stocks and supplies.

Check the quantity and quality of restaurant inventory.

B) fold the napkin.

Folding napkin

C) Requisition all necessary supplies and transport them from the storage room to the dining room.

Get the items needed for the restaurant from the warehouse.

D) Set the dining table according to the service standard.

Set up a stage according to service standards.

E) Prepare all condiments (ketchup, Tabasco sauce, syrup, fruit juice) and drinks according to service standards.

Prepare condiments (ketchup, Chili sauce, sugar water, fruit juice, etc.). ) and drinks required for meals according to service standards.

F) Ensure an adequate supply of all service glassware and porcelain.

Make sure there are enough cups and China when you have dinner.

G) Check the cleanliness and condition of the designated stations and service areas; Correct any deficiencies.

Check the hygiene and condition of the designated area. Any shortcomings will be solved in time.

H) Establish a side station with supplies and equipment.

Prepare the supplies and equipment needed for the service desk.

8) Use suggestive selling skills to accept orders for food and drinks from guests.

Accept orders from guests and use sales promotion methods.

9) Record the guest's order according to the service procedure of the restaurant.

Record the guest's order according to the service process.

10) enter the order into the system and ensure that the kitchen verifies the transmission of the food order.

Enter the guest's order into the system and get the confirmation from the kitchen.

1 1) clearly record the order when the system is down and distribute it to the kitchen.

When the system can't be used, provide a clear handwritten list and send it to the kitchen.

12) retrieve all alcoholic drinks from the bar and serve the guests according to the standard.

Provide drinks to guests from bars according to service standards,

15) Open and serve wine bottles according to the standard.

Provide whole bottle of wine according to service standard.

16) make all kinds of coffee according to the standard.

Make all kinds of coffee according to service standards.

17) according to all the food and non-alcoholic drinks provided to the guests.

Standard.

Provide food and drinks according to service standards.

18) Predict the needs of guests, respond in time and thank all guests, no matter how busy they are, no matter what time of day.

Predict the needs of guests, respond quickly and let them feel, even if they are busy.

19) Always maintain a positive customer relationship.

Always maintain a good relationship with guests.

20) Handle guest complaints to ensure guest satisfaction.

Accept guest complaints and ensure guest satisfaction.

2 1) Monitor and maintain the cleanliness, hygiene and organization of designated stations and service areas.

Pay attention to and maintain the health and goods organization in the designated area.

22) Remove the dirty tableware from the designated table and transport it to the dishwashing area.

Clean up the dirty dishes and send them to the dishwashing area.

23) Show the guest check and handle the payment through the cashier.

Submit the bill to the guest and settle it through the cashier.

24) Comply with payment, cash handling and credit policies/procedures.

Comply with the system/process of closing accounts and handling cash.

25) Clean and rearrange the table immediately after the guests leave.

Clean and rearrange the table immediately after the guests leave the store.

26) Collect and report tips at the end of the assigned shift.

Report the prompt at the end of the shift.

27) Complete the responsibilities of the finishing party:

Complete the duties of closing meals:

A) Store all reusable items properly.

Store items that can be used continuously correctly.

B) Clean all equipment assigned to sideline business.

Clean all equipment.

C) restock for the next service.

Get everything you need for the next shift.

D) Remove all dirty linen.

Send all the dirty clothes to the laundry room.

E) Reset the table for the next meal.

Rearrange all the tables to prepare for the next shift.

28) When customers enter and leave the restaurant, they must be welcomed. Say "welcome" when customers come in, and say "have a nice day" when customers go out (in Chinese).

When guests enter and leave the restaurant, they should greet them. When the guests entered the restaurant, they said: Welcome. When the guests leave, they say: Thank you for coming, goodbye!

note:

note:

A review of this description ruled out the marginal functions of the position.

Incidental to the performance of basic work duties. All responsibilities and requirements

Basic job functions.

This job description does not include the basic incidental functions necessary for this position. All responsibilities and requirements are required functions.

This job description does not indicate or imply that these are the only duties to be performed by employees in this position. Employees will be required to perform any other job-related duties assigned by management.

Not all the responsibilities of this position are listed in this job description, and the management has the right to require employees to engage in other related work.