dozens of corporate culture-labor management system

1. Working hours: around 9: 11 a.m.-14: 11 p.m. and around 6: 31-22: 11 p.m., and they are on duty by turns.

2. Vacation: new employees have no vacation in the first month, and they have two days off every month from the second month.

3. Resignation: Employees should submit their resignation application to the lobby manager or store manager half a month in advance. The manager should submit his resignation application to the general manager one month in advance.

4. probation: new employees sign contracts and establish labor relations contracts from the date of employment confirmation. The probation period is 1-3 months (1 months for waiters, 3 months for lobby managers, and other types of work are determined according to the situation). According to the employee's work performance and business skills, we can consider whether to extend the probation period or become a regular employee in advance. If there is incompetence or gross negligence during the probation period, the store can dismiss the employee at any time without any compensation.

5. Being late. Leaving early: going to work on time, giving the foreman or manager a day's leave in advance under special circumstances (according to personal leave), being late after working for 5 minutes, and being absent for more than 4 times a month.

6. Miners: not going to work for no reason, disobeying orders and arrangements, being regarded as absenteeism, and being absent for more than 2 days within a month. A fine of 5-51 yuan, working for 2-5 days without pay, and the deposit will not be refunded or refunded as appropriate according to the instructions of the general manager;

8. Asking for leave: It is forbidden to ask for leave by telephone, and the trustee takes a letter to ask for leave. The sick leave requires a doctor's diagnosis and a medicine receipt, and the form of leave can be determined according to the situation. Sick leave can be considered, and personal leave is unpaid;

9. Leave right: the neighboring class has half a day's leave right, and the lobby manager has one day's leave right. For more than one day, report to the store manager for approval and sign off.

11. Employees have the responsibility to supervise each other and report bad style. The store that reports the truth will be rewarded and kept secret.

dozens of corporate culture-ordering system

1. Ordering food by telephone

1. Telephone personnel: cashier, foreman and lobby manager (duty manager), and other employees are not allowed to answer the phone without permission.

2. Use standard language when answering the phone: "Hello, there are dozens of restaurants. How can I help you?".

3. record content: according to the number of people dining, the exact dining time, the customer's name, unit, contact number, number of reserved tables and area. After recording it, ask for a new complaint and tell the person who ordered it that if it is overtime (31 minutes), our store has the right to make other arrangements.

4. notify relevant departments and personnel to make preparations in advance.

2. Guests order food

1. When a guest contacts to order food, he/she should ask the customer's name, contact information, the number of people to eat and the standard of dining, as well as the reserved table number area, the number of tables and the dining time. All of them should be recorded, so that the guests can sign the order form after reading it to confirm that they have no objection to the ordering content.

2. collect the deposit appropriately according to the ordering standard, and issue a receipt (in duplicate). If the guest violates the requirements, he shall collect the loss fee as appropriate according to the regulations of the restaurant;

3. When checking out after a meal, if it is found that the guest has no deposit receipt, the full meal fee should be paid and registered, and the deposit will be returned to the guest after the deposit receipt is handed in;

4. notify relevant departments and personnel to make preparations in advance.

Dozens of corporate culture-telephone management system

1. The telephone at the bar is dedicated to ordering food for the convenience of guests; Contact suppliers, bar staff and employees. You are not allowed to use this phone casually. If there are special things, you can use the office phone with the consent of the lobby manager.

2. Telephone calls at the bar can only be answered by the bar staff, the foreman and the lobby manager during office hours.

3. Employees are not allowed to answer the phone without permission during work. If there is a phone call for employees, they can't answer it in the office, and inform them to call back after work, except in special circumstances.

How to answer the phone

1. Pick up the phone within three rings: Hello, dozens of people welcome you. What can I do for you?

2. If it is more than three times, you must apologize to the guests and greet them. I am very sorry to have kept you waiting. Dozens of people welcome you. What can I do for you?

3. Note: the voice must be soft and moderate, and the standard Mandarin must be used. The microphone must be 5CM away from the lips to greet the guests with clear, soft and friendly polite words, and the tone will naturally rise slightly.

4. Attentions for listening: Listen carefully to the conversation of the guests, accurately grasp the conversation of the guests, remember and restate the questions of the guests before confirmation, and make records.

5. Make sure to answer the guest's questions until you are satisfied. You need to talk to another person halfway and use another microphone. 6. If you have difficulty in answering at that time, you should apologize to the guest, record the contact number and name of the guest, and give an answer within 15 minutes.

7. Thank the guests. When you finish the conversation, you must hang up the phone by yourself, and you must handle it with care.

8. All incoming calls are kept in the computer system, and only the bar staff and lobby manager have the right to log in.

The meeting system of dozens of corporate cultures

1. The store manager holds a staff meeting once a month to arrange and arrange the restaurant business and other things this month, praising the advanced and encouraging the backward.

2. The manager of the store will hold a regular meeting of administrative work above the foreman every week. Put forward rectification measures for the problems that have occurred since that week, and make arrangements and layout to discuss operational skills and other related contents.

3. Hold the pre-shift meeting twice a day by the lobby manager or foreman or above, with the front office staff attending, at 11: 11 a.m. and 5: 11 p.m.

Note:

a, the pre-shift meeting must be held seriously

b, the foreman and supervisor are responsible for checking employees' gfd

c, following the arrangement of the supervisor and foreman, and must obey before appealing.

d, the content of the pre-shift meeting: line up and roll call to summarize yesterday's work, arrange today's work focus, order meals today, estimate today, tweet urgently today, check on personal hygiene situation of gfd, waiter Four Treasures of the Study, mood adjustment, singing shop songs, battle slogans, high-five XXX, XXX, XXX, X Hey!

dozens of corporate culture-waiter dining room system

1. When going to work, you must dress according to the regulations, wear a work number plate, dress neatly, do not wear jewelry (except watches), do not leave long nails, female employees should wear flowers in a unified way, wear light makeup, and wear flesh-colored stockings. Male employees are not allowed to have long hair, beards and dark socks.

2. Make floor preparations before and after going to work, and actively check whether the spare tableware is complete, and whether the utensils and necessities on the dining table are neat and complete;

3. During the standing period, stand upright, do not lean against the wall or furniture cabinets, and do not run, make noise or sing without permission. When working, we should be diligent in mouth, eyes, hands and feet, and timely understand the mentality and needs of guests to provide services to customers;

4. Customers should be active, enthusiastic, polite, patient and considerate, always use polite language, always say "please", never leave your mouth with "thank you", master principles, answer questions and be concise; Make customers feel at home;

5. The usher takes the guests to the right place. The waiter should take the initiative to pull the chairs from the guests and do a good job in reception.

6. Have a strong sense of responsibility, have the ability to handle affairs independently, report problems in time when found, and be good at asking questions before or after work, and convey the opinions put forward by the guests in time;

7. You are not allowed to play or answer personal phone calls during work, and all mobile phones are turned off.

8. You are not allowed to use the facilities and articles in the store (elevator for guests, stairs for guests, restrooms for guests, etc.) during work.

9. Don't touch the guest's belongings without authorization, and don't play with the children brought by the guest.

11. Have a solid knowledge of business operation, and master and remember the dining rules of every drink and food that guests need; Be good at introducing and selling the drinks and special dishes of this restaurant to customers

11. Cooperate with the foreman, obey the leadership of the foreman or above, unite and be good at helping colleagues;

12. It is forbidden to eat, drink and steal the store's finances. If the circumstances are serious, it will be handed over to the judicial department for handling.

13. Personal belongings of internal employees are not allowed to be brought into the dining room, but put in the locker.

14. The foreman on duty and the personnel on duty must check the lights, doors and windows, ventilation, water and electricity and hygiene;

15. Employees are not allowed to pour food and vegetables during meals, and waste is prohibited.

16. Don't chew gum or eat snacks during work. Maintain your image at all times and don't lose your temper.

17. You are not allowed to play cards, gamble, smoke and be shirtless in the business premises.

18. Do the cleaning quickly and cleanly, and it shall not affect customers' dining. Do what customers can ask and advise, and report to the superior immediately if they can't. It is forbidden for any employee to conflict with the guests and create a good dining environment.

19. The employees on duty are not allowed to leave before the customers have finished, or they are deliberately cold, neglected or embarrassed.

21. If you find something forgotten by customers, you should report it immediately and hand it over to your superiors.

21. Turn off the water and electricity conveniently, so as to prevent running water, lights and open flames, and avoid wasting staff meals.

22. I hope all employees will consciously abide by the above items. If they violate the rules, they will be fined 5-51 yuan, unpaid for 2-3 days, dismissed, etc., and those who violate the criminal law will be handed over to the judicial organs for handling.

Dozens of corporate culture-hygiene management system

Restaurants are swept out once a week, and relevant managers check the environmental hygiene and personal hygiene of the hotel and make records.

1. Personal hygiene standards

1. Wash your hands frequently, cut your nails, leave no long nails and apply colored nail polish; Take a bath frequently, change your work clothes frequently and wash your bedding frequently. Brush your teeth.

2. Do not wear accessories (such as earrings, rings, necklaces, bracelets) during working hours; The work card must be worn above the left chest, straight and bright.

3. Work clothes must be worn during working hours to be neat and clean without wrinkles, damage or openings.

4. The male waiter's hairstyle is not ear-piercing, but the back is not covered with eyebrows before the collar, and the hair is not dyed without sideburns.

5. Waitresses are not allowed to wear heavy perfume on their shoulders. Don't wear false eyelashes and light clothes

2. Environmental hygiene standards

1. The restaurant should be cleaned every day, and the public area should be cleaned; Ensure that all public facilities are clean, tidy and bright.

2. Glass doors and windows; Keep it clean and bright. No stains, water marks, watermarks, handprints and finger marks are required.

3. Window sill; From time to time, the administrator arranges the attendant on duty to wash and keep it clean.

4. the ground; No sundries, light, no water and no oil.

5. Prepare the sideboard: the sideboard shall be placed neatly, without personal use, clean and free from oil stains.

6. Tables and chairs: free from dust and grease

7. Lamps: bright and clean, free from grease and dust; Decorations and plants should be washed regularly; Plants should be regularly fertilized, sprayed, killed, and defoliated.

8. washing, no dust, no oil stains, and proper placement.

3. Hygiene of tableware

1. After washing, it is bright and clean, with no stains or oil stains.

2. It can be placed neatly in the disinfection cabinet for disinfection according to the specifications, and all tableware can be disinfected uniformly once a week.

4. Work hygiene

1. No smoking and drinking, no spitting, no spitting in front of food, no coughing from customers, and no littering with waste paper and tea cups.

2. Tableware and food dropped on the ground are strictly prohibited.

3. Fingers should not touch food directly, nor the cup mouth, the bowl mouth, the front end of chopsticks and the soup-holding part of the spoon.

dozens of corporate culture-meeting system

1. It is forbidden to meet guests during working hours, and it is forbidden to bring friends into the restaurant to chat and play at any time. 2. After work, you are not allowed to receive visitors in the dormitory without permission. If you stay overnight, you need to ask the restaurant lobby manager for instructions in special circumstances.

Dozens of corporate culture-reward and punishment system for service personnel

In order to ensure fairness, justice and rationality, the selection candidates are store manager, lobby manager, foreman and waiter representative, and the selection time is once a week.

1. Reward system: (every minute is calculated by 2 yuan)

1. Be praised by guests and have a good service attitude. (add 1 point)

2. Those who have outstanding initiative and enthusiastic service. (add 1 point)

3. Pick up the items lost by customers and hand them over to the bar or the owner. Get 4 points

4. Take the initiative to undertake dirty and tired workers. Score 1

5. Able to bear major grievances. Get 2 points <;

6. Put forward good suggestions to the company (restaurant), and submit them to the sponsor after adoption. Give 4-6 points.

7. Those who are conscientious, responsible, active and helpful. 2 points

2. Punishment system: (each point is calculated by 2 yuan)

1. Those who are late or leave early will be deducted for the first time with a attendance bonus, and 1 point will be deducted every minute. Those who exceed 11 minutes will be fined by 51 yuan/time, and those who have accumulated more than four times will be dismissed.

2. Incorrect clothes, improper grooming and poor personal hygiene habits. Deduct 1 points

3. The table setting is not standardized, the hygiene is not thorough, and the check-in desk is not careful. Deduct 1 points

4. The service operation is not standardized. Deduct 1 points

5. Disobeying the arrangement and slacking. Deduct 1 points

6. Intentionally damage tableware items and pay compensation according to the price.

7. 2 points will be deducted for service errors, spilling food and sprinkling water, and soiling customers' clothes.

8. 2 points will be deducted for making phone calls at the bar and using restaurant property privately.

9. 1 points will be deducted for platform irregularities, bragging and chatting. 1 points will be deducted for customer complaints about poor service. 1 points will be deducted

11. Deduct 2 points

14. Deliberate waste causes restaurant losses, deduct 2 points

15. Take advantage of one's work to seek personal interests, deduct 6 points

16. Fight and boo during working hours, deduct 21 points

17. Deduct 2-11 points for personal reasons that cause work mistakes or restaurant losses.

18.

dozens of corporate cultures-kitchen management system

1. Kitchen attendance system

1. The staff of the kitchen administration department must attend attendance when they get on and off work, and it is forbidden to do so on behalf of others or clients.

2. After putting on work clothes, you should report to the team leader or the head chef or call the roll.

3. According to the needs of kitchen work, the chefs who work overtime should stay, and the chefs who don't work overtime should leave the workplace after work.

4. When going to work, you should stick to your post, do not leave your post, and do not do anything unrelated to your job, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, taking relatives and friends to the public places of the hotel to play and chat, and humming songs and minor tunes.

7. If the working hours need to be extended according to the needs of the work, with the consent of the leaders, overtime or time-based leave termination can be handled.

8. This system is applicable to all employees in the kitchen department.

Second, the kitchen dress system

1. Wear work clothes and hats when going to work, and wear the work number plate or work permit at the specified location. Clothing should be clean and tidy, and no bare back and chest, casual clothes and strange clothes should be worn during working hours.

2. work shoes should be worn during working hours, and slippers, water shoes and sandals are not allowed.

3. Work clothes should be kept clean and tidy, and buttons should not be replaced by other accessories.

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