Seats: 150

Staffing needs: 7 men, 13 women, 1 supervisor, 1 foreman, 3 people in the Stewardship Department, **** 25 people

Restaurant job placement: ordering staff (male) 1 person, food passer (male) 6 people

Greeting staff (female) 2 people, ordering staff (female) 2 people (supervisors, foremen can help with ordering), waiter (female) 9 people.

Rest day arrangement: 1 day off per week, the specific rest time is based on the weekly schedule set by the supervisor and foreman.

Shift arrangement: eight and a half hours of work per day, the extra working time is treated as overtime. Shifts are divided into A, B, and C shifts.

Shift A: morning: 10:00-14:00, afternoon: 17:00-20:30,

Shift B: 14:30-22:00,

Shift C: morning 11:30-14:30, afternoon: 17:00-21:30.

Restaurant seating arrangement: 150 seats*** Divided into three zones, A, B, C three zones.

Area A seats 45 with 3 waiters,

Area B seats 45 with 3 waiters,

Area C seats 60 with 3 waiters.

Area A and B are small tables, mainly for casual guests, which can provide meals for 1-6 people, and area C is a large table, which can do ten people per table, and can provide meals for casual guests as well as small meetings.

Job Description: Supervisor: 1. Organize the daily morning, noon and night shift staff, and make the attendance record of the foreman and greeter.

2. Daily pre-shift inspection of the waiter's instrument, grooming.

3. Understand the number of diners and requirements at that time, rationalize the work of the restaurant service staff to supervise

Promote the waiters to do a good job of cleaning and hygiene and preparation of meals and wine utensils.

4. pay attention to the restaurant at any time on the staff dynamics and service situation, to be directed at the scene,

In the event of V.I.P guests or important meetings, to carefully check the pre-dinner work and meal

table arrangement is in line with the standard, and to personally on the service to ensure that the service of the high

standard.

5. Strengthen communication with guests, understand guests' opinions on meals, strengthen cooperation with PR salesman

, understand the situation of guests' files, deal with guests' complaints appropriately and reflect them to the Chinese Food Manager in a timely manner

.

6. Regularly inspect the facilities and count the tableware, develop the use of the cleaning system, and promptly

report any problems to the restaurant manager.

7. Pay attention to the performance of the waiters, correct their mistakes and deviations in the service at any time,

make a good record of the work, as the basis for the selection of the best employee of the month.

8. Responsible for organizing the foreman, waiters to participate in various training, competitions and constantly improve their own and

subordinate service level.

9. If the VIP guests to visit the scene service.

10. Actively complete other tasks assigned by the manager.

Foreman: Pay attention to the registration of the attendance of the ministry, check whether the staff's appearance is in line with the requirements

, and urge the unqualified to make corrections.

Preparation work before meal:

1. Allocate the work of the staff according to the work task and requirements of the day.

2. Gather all the staff before the meal, explaining the day's order, guest requirements and special attention.

3. Check whether the staff's meal preparation work is complete; condiments, ingredients are ready; restaurant layout is neat and tidy, door and window lighting is clean and bright, the table layout is neat and beautiful; do as soon as possible to do not meet the requirements.

Work during the meal:

1. During the guest meal, the foreman should stand in a certain position, observe carefully, and instruct

wave the desk clerk to serve the guests.

2. For important banquets and guests, the foreman should personally receive and serve.

3. The conflict between the guests, the guests and the staff should pay attention to mediation

properly dealt with, but not allowed to intervene in the conflict between the guests and quarrels, their own

can not be dealt with in a timely manner to report to the manager to deal with.

4. Guests need to urge the desk clerk to summarize the bill to the guests to settle

accounts to prevent leakage.

5. In the process of opening the meal, pay attention to the assessment of the ministry, good or poor service

, high or low efficiency should be recorded, rewarded or criticized after the meal.

At the end of the meal closing work:

1. Receive tableware: after the meal, urge the desk clerk to close the market according to the work procedures and standards of swift

Quickly clean up tableware, centralized to the preparation room to send the dishwashing room to clean and disinfect.

2. Set the table: put away the tableware, put on a clean tablecloth, set the table according to the specifications,

Restore the restaurant in good condition.

3. Clean the restaurant: after doing the above work, do a good job of restaurant health, keep the restaurant

clean and beautiful.

4. After the ministry has done the above work, it should carry out a comprehensive inspection, and notify the staff to leave work after passing the inspection.

5. The work of the day and the guests reflect, open meal problems, important banquets and guests dining situation, guest complaints and so on to make a record and report to the manager of the day's work.

Greeters: 1. Use service salutation, welcome guests with a smile, take the initiative to ask the number of guests, guests should leave the restaurant with a smile and thank you.

2. Bring the guests to the table, ask the guests for advice on the dining space, when the restaurant is full, should be patient to explain to the guests, and for the guests to do a good job of registering for the waiting list.

3. When there is a phone booking or a person booking, you should accurately fill out the booking book and repeat it to the guest.

4. As far as possible to remember the names of long-stay guests, habits, favorite, so that guests feel at home.

5. Familiarize yourself with the hotel's service facilities and programs in order to answer guests' inquiries.

6. Properly keep, check, update, and deliver menu cards, drink cards, and newspapers.

7. Take good care of the items left by the guests and hand over the valuables to the customer service center immediately.

8. Do a good job in the designated range of public **** hygiene.

Waiter: 1. Obey the leadership of the foreman, do a good job of meal preparation.

2. Strictly implement the work procedures, service procedures and health requirements, and strive to improve the quality of service.

3. According to the requirements of initiative, enthusiasm, patience, courtesy, thoughtfulness, and constantly improve the service attitude.

4. To be diligent in hand, foot, eye and mouth, and provide timely service to customers.

5. Be familiar with the menu and drinks, actively promote to the guests, and fill in the guest's menu and drink list according to the specifications.

6. Do the restaurant tableware, cloth, miscellaneous items to replenish the replacement.

7. Actively participate in training and training, and constantly improve service skills and techniques to improve service quality.

8. Keep in mind that it is not difficult to make guests satisfied, but need more smiles, more greetings, more service.

The food handler: 1. Responsible for the preparation of food handing before the start of the meal, make a comprehensive preparation.

2. Responsible for the kitchen steamed dishes food accurately and timely delivery to the restaurant waiter.

3. Responsible for transmitting the menu opened by the waiter to the kitchen.

4. Strictly good meals and food quality, does not meet the quality standards of the dishes have the right to refuse to transmit.

5. Strictly implement the norms of food delivery service to ensure accurate and rapid.

6. Maintain a good relationship with the waiter and the kitchen, and improve the relationship between the restaurant and the kitchen.

7. Responsible for passing food utensils and items and passing food room hygiene.

8. Actively participate in a variety of training to improve the level of service, to complete other tasks assigned by the superiors.

Dishwasher: 1. In accordance with the work procedures and standards for the correct use of dishwashing surfaces, detergents, the restaurant and the kitchen tableware, supplies sent to wash in a timely manner to clean and place to the required location cleaning.

2. Improve the hygiene of the dishwashing room, to ensure that the dishwashing room is clean, items and utensils placed neatly.

3. Scientific use of various cleaning agents, and pay attention to saving.

4. In accordance with the operation and use of machinery and equipment, use of equipment, facilities, equipment, maintenance work, maintenance of utensils and tools used in this position.

5. Do a good job in the restaurant and kitchen tableware and supplies maintenance.

6. Do a good job of the job security.

7. Complete other tasks assigned by the Stewardship Foreman.

Conditions: Supervisor: 1. decent features, good appearance, good health. Men and women are not limited.

2. Familiar with the restaurant work procedures and service standards, understand the menu and wine list contains

content.

3. Understand the restaurant's rules and regulations, and have the ability to deal with the daily affairs of the staff.

4. Standard Mandarin and basic conversational English.

5. Have a high school education and more than five years of experience in catering.

Foreman: 1. With decent features, good appearance and good health. The company is not limited to men and women.

2. Memorize all the contents, names and prices of the wine list and menu, and understand the working procedures of the restaurant's catering service.

3. Familiar with the procedures and methods of various special services, who is able to operate according to the needs of the guests.

4. have the ability to supervise subordinate staff to work according to the standard. Strictly demanding themselves, conscientiously complete each job, for the staff to work as an example.

5. Have basic English conversation ability, more than two years of catering work experience.

Greeters: 1. With a high school education, beginner restaurant English conversation ability is preferred.

2. Familiar with the characteristics of Chinese restaurant, understand the hotel food service facilities, have a certain public relations and social knowledge.

3. Have good language skills, articulate and responsive, with strong communication skills.

4. Female, over 168 in height, healthy, dignified and generous instrument, good temperament.

Waiter: 1. decent features, good health.

2. Understand the content of the menu and wine list of the restaurant, and familiar with the procedures of providing food and beverage services to guests.

3. Be able to speak basic English for food service.

4. Have the ability to provide food and beverage service to guests in a generous, courteous and appropriate manner.

5. To treat guests with a smile and not be influenced by personal emotions.

6. Experience in hotel catering and diploma in hotel management are preferred.

The waiter: 1. The features are good, healthy.

2. Familiar with the restaurant dishes, tastes, color matching.

3. Understand the order of dishes before and after.

4. Have standard Mandarin, flexible and quick-witted.

5. Experience in food delivery and diploma in hotel management are preferred.

Dishwasher: 1. Male and female, 18-50 years old, healthy.

2. Responsible, hard-working, and follow the leadership arrangements.

3. Priority is given to those with work experience.

Recruitment channels and budget:

Job market on-site recruitment: for supervisors and foreman managers, 300 yuan / 1 scene.

Website recruitment: for all talent recruitment, MileagePlus 3200 RMB/year; Best East 3880 RMB/year.

Newspaper recruitment: for waiters, handymen and other grass-roots management and grass-roots employees, the Employment Times, Peninsula Metropolis Daily, Qingdao Daily, the urban newspaper 400-800 yuan / a (one month).

Posters: for waiters, handymen and other basic management and grassroots employees, 20 cents/paper, the number of self-defined.

Internships and jobs with colleges and universities: for waiters, greeters, waitresses, and grassroots management and grassroots management, generally at no cost.

Acquaintances, staff referrals: for waiters, greeters, waitresses and other grass-roots and grass-roots managers, referral fee of 50-100 yuan / person.