Job responsibilities of waiters in private dining rooms (selected 14 articles)

With the continuous progress of society, we will come into contact with job responsibilities in many cases. A complete job responsibility should include department name, direct supervisor, subordinate departments, management authority, management functions and main responsibilities. How should we formulate job responsibilities? The following is the job responsibilities of the waiter in the dining room I collected. Welcome to read it. I hope you will like it.

Job responsibilities of waiters in private dining rooms 1

1. gfd is dignified, neat, graceful and punctual.

2. Use polite greetings, smiling faces to welcome guests and see them off.

3. Enthusiastically lead customers to their seats, pull chairs to give up their seats, solicit customers' opinions on the number of seats, ensure that the number of seats is consistent with the number of tableware, and inform the desk attendant.

4. Accept the reservation when answering the phone politely and communicating with the reservation clerk or under the guidance of the management, and repeat it when answering the phone.

5. Fill in the reservation book accurately, and notify all branches and relevant personnel of the restaurant.

6. Remember the names, habits, taboos and preferences of frequent guests and VIP guests as much as possible, and strive to maintain warm, caring, friendly and cordial service standards to make guests feel at home.

7. Be familiar with the hotel's service facilities and projects, so as to answer guests' inquiries in time.

8. Be responsible for the daily process registration form and dining table, and ensure that the preparation is correct.

9, responsible for the health work within the specified scope.

11. Observe the rules and regulations of the hotel and complete the tasks assigned by the restaurant management. Responsibilities of the waiter in the dining room 2

1. Be responsible for the hotel reservation and make detailed records.

2. Do a good job in sanitation in this area, requiring a clean environment and orderly arrangement of work appliances.

3. Answer the phone with beautiful voice and decent manners, and can answer the phone in English, local language and standard Mandarin, and have good communication skills.

4. Write correctly and clearly, and be able to input computer software and file data.

5. Keep customer files (old customers and new customers), and follow up the visit to enhance communication with customers.

6. Have a full understanding of the dishes, and be able to accurately explain their features and price.

7. Try to remember the names, habits, taboos and preferences of old customers as much as possible, and strive to maintain a warm, caring, friendly, smiling and cordial working attitude, as well as an agile, accurate and flexible working method, so as to make guests feel at home.

8. Be familiar with the hotel's facilities and projects, so as to answer guests' inquiries in time.

9. Fill in the reservation book accurately, and notify the relevant personnel in each department of the restaurant.

11. Answer the phone politely, accept the reservation under the guidance of the restaurant manager and supervisor, and repeat it when answering the phone.

11. Observe the rules and regulations of the hotel and complete the tasks handed over by the restaurant management.

12, do a good job in the follow-up of the reservation to ensure the accuracy of the reservation book.

13, complete the handover work, and make handover records. Job responsibilities of waiters in private dining rooms 3

1. Make good preparations before meals, serve during meals and arrange after meals, create thoughtful, fast and happy service experiences for customers, and ensure customer satisfaction.

2. Be good at introducing and promoting the drinks and special dishes of this restaurant to customers;

3. We should be active, enthusiastic, polite, patient and considerate in receiving customers, so as to make them feel at home.

4. Use polite language to provide services for guests.

5. Cooperate with the foreman, obey the leadership of the foreman or above, unite and be good at helping colleagues; Responsibilities of the waiter in the dining room 4

1. Responsible for all the preparations before the meal.

2. greet the guests warmly and actively, guide them to the appropriate seats, help them to pull up their chairs and give up their seats, and memorize the names of frequent customers and VIPs.

3. When having a meal, politely refuse non-dining guests to visit the restaurant and disheveled guests to eat in the restaurant.

4. Maintain good relations with the guests, provide quality services according to the needs of the guests, and actively promote all kinds of drinks, dishes, snacks and other products.

5. Accept orders from guests, and provide fast and accurate services to guests according to specified standards and procedures.

6. Answer the guests' questions about food and hotel facilities, collect the guests' opinions and complaints, and report to the foreman in time.

7. Be responsible for the cleaning and hygiene of the restaurant, and keep the environment, service desk, floor and dining table clean and hygienic, so that they can meet the hotel's specified standards.

8. properly handle emergencies in service and keep the restaurant in good order.

9. Be responsible for the maintenance of various service equipment and facilities.

11, responsible for room service.

11. Complete other tasks assigned by superiors. Responsibilities of the waiter in the dining room 5

1. Obey the leader of the foreman and make good preparations before meals.

2. Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve service quality.

3, according to the initiative, enthusiasm, patience, courtesy and thoughtful requirements, and constantly improve the service attitude.

4. Work in unity and cooperation, and complete the reception task quickly and well.

5. Be diligent in hand, foot, eyes and mouth, and provide services to customers in time.

6. Control your emotions at work and keep a good attitude.

7. In case of guest complaints, you should immediately report to the superior leader to solve them and meet the requirements of the guests at any time. Responsibilities of the waiter in the dining room 6

1. Keep fresh, clean and elegant, and provide warm, polite, thoughtful and high-quality catering services for guests.

2. Actively cooperate with the supervisor, obey the command of the supervisor and superior leaders, unite and be good at helping colleagues.

3. Be good at introducing and selling the drinks and dishes of our restaurant to customers.

4. Be proficient in business operation, and master and understand the dining situation and rules of each drink and food that guests need.

5. Do a good job in collecting and keeping articles in bars and floors, reporting daily consumption and losses, and make a monthly inventory of articles and drinks.

6. Do a good job in floor and bar hygiene before and after going to work, and actively check whether the spare tableware is complete, and whether the utensils and necessary articles on the dining table are neat and complete. Job responsibilities of the waiter in the dining room 7

1. Job responsibilities

Responsible for providing warm, courteous and efficient catering services to customers in a timely manner, and obeying the orders and work assigned by superiors. If in doubt, it should be done with the purpose of "finish first and ask questions later".

2. Work content

1. Understand the concepts and service standards set by management, and be familiar with Chinese food service procedures and various conference service procedures;

2. Obey the assignment to different posts and work in shifts;

3. Maintain good personal appearance and hygiene, and receive every customer with polite language and smile;

4. according to the actual business needs, do a good job in the preparations before and after meals and the finishing work after meals;

5. according to the instructions of the superior, be responsible for regularly arranging furniture and seats, cleaning and maintaining articles, and keeping the dining room environment clean and articles and tableware in order at any time;

6. Be familiar with the dishes sold in the kitchen on that day, and the chef specially introduces and sells them urgently, so as to know the menu, wine menu and price so as to promote the dishes to customers, and understand the reception situation of the conference venue so as to answer the relevant questions of the guests at any time;

7. fill in the menu according to the specifications and the dishes ordered by customers;

8. Hospitality and attention to customers' needs;

9. Keep the dining table clean and tidy at all times, and ensure that the food and drinks are delivered to the customer's dining table accurately. When the dishes and drinks are served, they must be equipped with corresponding items, such as griddle with griddle rack, tripod soup with spoon, sashimi food with mustard and soy sauce, chrysanthemum tea with sugar medlar stirring, etc.

11. report the guest's comments or complaints to the superior in time;

11. Introduce other service facilities of the club to customers;

12. Do a good job in seeing the guests off, clean the table in time and check whether there are any left-over items;

13. Be responsible for the replacement, supplement and storage of all utensils, linens, drinks and miscellaneous items in the restaurant, send and receive clean and dirty linens to the corresponding places, and take charge of regular property inventory;

14. Continuously improve service quality by participating in training;

15. Maintain a good cooperative relationship with colleagues, be responsible for serving the dining table and delivering dishes, and assist the kitchen in selecting dishes;

16. When the office boy is on vacation, employees take turns to replace the tableware washing and cleaning work;

17. You must obey the reasonable task instructions outside the terms of the above services and responsibilities.

Third, the daily work flow

1. Sign in or punch in the shift card five minutes before going to work, tidy up the gfd and equip it with necessary items;

2. Attend the regular meeting before class to learn about the reception tasks and division of work on that day;

3. Be responsible for preparing the dining place for employees' breakfast and returning to their places after eating; Be responsible for the reception service of employees' meals (meals should be provided on time, clean tableware and paper towels should be provided, and food should be added in a timely and appropriate manner according to the number of people dining on that day to prevent waste). Clean the dining table of employees, put the tableware and chairs in order, check whether the water heater is turned on, and assist the kitchen in selecting dishes;

4. Maintain the hygiene of all areas of the restaurant, and check whether the pre-meal preparation is in place according to the reception tasks of the day;

5. Make sure the menu of dining guests, the variety of drinks and their availability, know the service requirements, and make corresponding preparations according to the menu and drinks;

6. keep the dining table clean and tidy at all times, cooperate with colleagues, and ensure that food and drinks are delivered to the customer's dining table accurately;

7. Warm and thoughtful reception of dining guests at each table, good communication with customers, keeping "three lightness" (walking lightly, speaking lightly and operating lightly) in the service process, answering customers' questions, introducing the dishes and club features to customers in time, paying attention to customers' needs in time and providing personalized service during the tour, and reporting relevant problems to the boss;

8. After the meal, prepare the bill in advance and be ready to check the account with the person in charge at any time; Check whether the table linen and tableware are damaged, and record them in the account according to the situation;

9. The related drinks must be checked with the person in charge before being processed;

11. Do a good job in seeing the guests off and check whether there are any items left by the guests in time;

11. Close the table and set the table, complete the tableware, and keep the sanitation in place;

12. Check whether the water, electricity and doors are closed before coming off work;

13. The supervisor can sign out or clock out if there is no other work to explain. Responsibilities of the waiter in the dining room 8

1. Do a good job in sanitation in this area, set the countertops according to the specifications, and wipe the glassware, and all tableware shall not be stained with water.

2. Be responsible for turning off the chandelier (only energy-saving lamps) and air-conditioning TV in time after the guests leave, and sending all dirty tableware to the preparation room for cleaning.

3. Go to work according to the time specified by the department, dress neatly, put on light makeup, obey the minister's work arrangement, and complete all the work with good quality and quantity.

4. Take good care of all utensils, tableware, gold and silver utensils and other items in the self-service area, and take care of them. If they are lost or intentionally damaged, they will be compensated according to the purchase price.

5. Before taking up the post, be responsible for wiping all service utensils and tableware, and do a good job of sanitation in the area of responsibility, and the work on that day should be completed on the same day.

6. Before going to work every day, you must prepare the "five treasures", namely, the notebook pen bottle opener and lighter sundries folder.

7. Be familiar with the operation situation of each business department of the company, and do a good job in answering and receiving guests.

8. After the guests have finished eating, they should prepare the settlement bill according to the specifications, and finish the examination. If there is any settlement, please ask the personnel above the order level to be responsible for the settlement, and check whether the customers have any left-over items in advance and do a good job of seeing them off.

9. adhere to good personal qualities and personal living habits in accordance with the five-routine law and the five-routine law formulated by the company.

11. Be familiar with the relevant clauses of all preferential policies of the company.

11. After the evening market is over, do a good job of finishing, ensure that the area is in a state of eating, and make a good handover with the minister, and leave the post only after being inspected by the minister.

12. Take an active part in various trainings organized by the department and the company, and you shall not be absent.

13. Be familiar with the names and prices of dishes on the menu, know the original ingredients of dishes, cooking methods, taste characteristics and daily boutique special recommendations, be familiar with the varieties and prices of all drinks and cigarettes, and do a good job in sales promotion in a timely manner. Responsibilities of the waiter in the dining room 9

1. Obey the arrangement of the leader, abide by the management regulations of the hotel and implement the working procedures.

2. Promote drinks and commodities and introduce special dishes to the guests.

3. Complete other tasks assigned by superiors.

4. Accurately understand the daily dishes and work closely with the dish delivery staff.

5. Provide quality service to guests according to service procedures and standards.

6. Make a record of the guest's feedback.

7. delve into your business, improve your own quality and make continuous improvement.

8. The facilities and equipment in the environment under the jurisdiction of the area should be reported to the foreman or supervisor at the next higher level in time.

9. During business hours, adhere to good working conditions, appearance and appearance, and use service honorifics correctly.

11, after the business, do a good job of finishing.

11. Be responsible for the storage and inventory of tableware in this private room. Responsibilities of the waiter in the dining room 11

1. Attend the daily general manager meeting and preside over the daily catering department meeting to ensure the effective implementation of the hotel's work instructions.

2. Complete other tasks assigned by the general manager.

3. do a good job in communication, coordination and cooperation between the food and beverage department and other departments.

4. Be responsible for formulating the long-term and short-term operating budget of the marketing plan of the Food and Beverage Department, and lead all employees to achieve and exceed the operating targets.

5. regularly study new dishes with the executive chef, deputy manager of the food and beverage department, launch new menus and carry out various promotional activities in a targeted manner.

6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", and carry out regular safety and fire prevention education to ensure the safety of guests and the safety of restaurants, kitchens and warehouses.

7. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

8. Check the working scenarios of managers, the implementation scenarios of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete all the work well, and carry out effective cost control.

9. preside over the establishment and improvement of various rules and regulations, service procedures and standards of the food and beverage department, and supervise their implementation.

11. Go to various departments regularly to listen to reports and check the working situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory, and carry out effective cost control.

11, group