Restaurant lobby service:
First, the opening work inspection content:
1. Whether the signboard lights and related light boxes, lights, elevators and air conditioners are turned on as required.
2. Whether the placement and posting of relevant water signs and POP posters at the door comply with the regulations.
3. Whether the relevant power supply is connected in time.
4. Have all the equipment in the restaurant been checked and reported any problems?
5. Check whether books, periodicals and newspapers are updated and correctly placed on bookcases and newspaper racks.
6. The dining room tables and chairs are neatly arranged.
7. Check whether the number plate on the dining table is placed correctly and completely.
8. Whether the tableware in the sideboard is cleaned.
9. Whether the related items on the countertop are placed neatly, and whether the knives and forks are placed according to the standard.
10, toothpicks and other related items are replenished and kept clean.
1 1, whether the ground sanitation is clean without sundries and oil stains.
12. Whether the items in the sideboard are fully supplemented.
13, is the sofa clean and tidy without wrinkles?
14, whether the chair cover is clean and tidy.
15, whether the tray is clean and ready.
16, whether the trash can * * * tube * * is clean and placed everywhere.
17, the feet and corners of the restaurant are clean.
18, whether the green plants are maintained.
19, whether the boiled water bottle is kept clean and equipped with boiled water.
20. Do you know the varieties on sale that day?
2 1, check whether the employee's gfd is good or not.
Second, the business work inspection content:
1, whether the guests entering their own area are received in time.
2. Whether to keep a good smile.
3. Whether to remind guests to pay attention to their belongings.
Can you explain the menu to customers correctly?
5. Can you give advice to customers and promote sales in time?
6. Answer the guest's questions simply, smoothly and sweetly.
7. Whether the sales promotion and reply are crisp, smooth and pleasing to the ear.
8. Is it polite to talk with guests?
9, whether to repeat after ordering, and prompt the guests to wait.
10. Whether to deliver the ordered documents to relevant departments quickly.
1 1, whether to prepare tableware and utensils for guests in advance immediately according to the menu.
12, whether to pour a glass of water or add water to the guests who didn't order drinks after the trial sale.
13, for those who are waiting for guests, do you often visit Taiwan to pay attention to the needs of guests at any time?
14. Whether the guests arrive at the table quickly when greeting them.
15. Whether to provide welcome cups for seated guests in time.
16. Whether the smokers get on the ashtray in time and change the ashtray correctly.
17, whether to check the menu opened by the waiter for errors or omissions.
18, whether the complaint was handled in time, whether it was handled according to procedures, and how effective it was.
19. Do you obey the order at any time and be responsible for all the related affairs of your order, such as urging food, adding food and checking out.
20. Whether food is served quickly and safely cannot be taken lightly.
2 1, whether to introduce the name of the dish when serving, and whether to inform the guests when serving.
22. Will you say thank you to the guests who check out?
23, whether to check the dining table, dining chair and ground in time * * * whether there is any guest lost items * * *.
24, whether the guests leave in time to clean up the Taiwan, Taiwan.
25. Whether the ground cleaning problems in the business area are found in time and cleaned quickly.
Three, the finishing touches check content:
1, whether the ground is clean.
2. Whether the sanitation of the booth is completed.
3. Whether the trash can * * * tube * * is cleaned.
4. Whether the desktop is clean.
5. Whether the relevant power supply is turned off correctly.
6. Whether the bookcase and newspaper rack are neat.
7, the door safety settings are in accordance with the provisions.
Welcome to the restaurant:
First, the opening work inspection content:
1, whether the relevant menus are ready, and check whether the menus are in good condition at any time.
2. Whether the floor mat is kept clean and straight.
3. Check whether the employees' gfd is good.
Second, the business work inspection content:
1, whether to keep smiling and wearing light makeup.
2. Are there any related company recipes?
3. Whether the guests entering the reserved area take the initiative to say hello.
4. Do you bow slightly when greeting and making eye contact?
5. Do you spare no effort to help the guests?
6. When picking up the guests, do you walk about 1.5 meters in front of the right side of the guests?
7. After getting the table, do you sit down with the waiter and let the guests get the menu right away?
8. Have the guests checked in as required?
9. Turn around too fast to avoid accidents?
10, whether it is not casual when sending guests.
1 1. Whether the etiquette of seeing Fujian off is used.
12. Whether the attendance rate of guests in various regions is noticed in time during the whole business process, and the guests are arranged flexibly.
Three, the finishing touches check content:
1, whether the area is thoroughly cleaned.
2. Whether the floor mat is clean and brought to the lobby.
3. Whether the relevant menu items are handed over to the cashier or the bar.
4. Whether the door is set safely as required.
5. Whether the relevant power supply is turned off correctly.
The restaurant serves dishes:
First, the opening work inspection content:
1. Are the floors and walls of the food delivery department clean and free from stains?
2, tableware * * * trays, rags and other * * * whether to keep clean and complete.
3. Whether the single pen is ready.
4. Whether the related appliances are iron plate covers, spoons, etc. The delivery department of * * * is ready.
5. Whether the sales list is submitted to the foreman in time.
6. Whether the side dishes and seasonings are sufficient.
7. Check whether the employees' gfd is good.
Second, the business work inspection content:
1, whether to monitor the quality of all kitchen products.
2. Check whether the menu is accurate when serving or serving.
3, whether to fully grasp the ordering time, serving time, and timely cooperate with the waiter to urge food.
4. Whether it is seasoning, taste, etc. Serve at the same time as the dishes.
5. Whether the tray is used to deliver food correctly.
6. Do you take the initiative to avoid the guests politely during the delivery?
7. Whether the dishes are accurate and delivered to the guest table in time.
8. Whether to clearly and accurately inform the waiter of the table number and dish name.
9, whether to assist the waiter on the table under special circumstances.
10. Will you always pay attention to the hygiene of the delivery room when doing business?
1 1, whether to answer the guests' inquiries in time and assist the waiter in serving the guests.
12, whether the dishes sold in the middle are notified to the team leader and waiter in time.
13, whether to send a delivery man to assist the service team around the peak period.
Three, the finishing touches check content:
1, whether the tray is clean.
2. Whether all kinds of seasonings are stored well.
3, whether there is a specialist to review the documents, and be accurate.
4. Whether the related appliances are packaged.
5. Whether the tableware in the disinfection cabinet is supplemented or not.
6. Whether the cleaning cabinets are all closed.
7. Whether the relevant power supply is turned off correctly.
Supervision duties
First, the restaurant management:
1, annual business plan of the restaurant.
2. Submit and implement countermeasures to improve restaurant turnover.
3. Achieve the implementation of business objectives.
4. Analyze the monthly operation results and submit the improvement action plan.
5, monthly execution.
Second, personnel development and training.
1, development plan of catering management group.
2, restaurant management team work goal setting.
3, management team performance appraisal
4. Responsible for training:
1***, and master the guidance of each workstation in the training group.
2***, guide the trainer to carry out the training work.
3***, hold regular meetings of trainers.
4***, to guide the training work and evaluate the trainers.
5. Fully cooperate with management cadres:
1***, providing opportunities for communication between management cadres and trainers.
2***, let all management cadres know the training needs of the restaurant.
3***, report the performance of the management team in the training to the operation manager.
6. Make training plan and budget to achieve high efficiency.
1***, the total estimated and actual training hours per month.
2***, decide the best time for students to take up their posts.
7. Submit the monthly training budget to the operation manager for approval.
Three. clerical work
* * * I. * * * Audit of restaurant rating table
1. The plan is "Comparison Table of Turnover and Production Hours".
2. Make a weekly non-production time estimation table.
3. Reasonably control the turnover rate and working hours of restaurant employees.
4. Understand the name, address, training level and its of each workstation.
Specialty, interest, personality, etc.
* * * two. * * Complete the comparison table of last month's turnover rate and employee's salary on 1 every month.
* * * Three. * * * Communicate and follow up with employees regularly.
1, 1 Every month, submit the Restaurant Personnel Information Form.
2. Submit the calendar for next month on 26th of each month.
3. The completion of restaurant manpower demand and the recruitment of waiters.
4. New employee health certificate inspection
5. Regular cash audit.
6. Guide, track and audit the operation and administrative work.
7. Convene and preside over management group meetings on a regular basis.
Iv. SP job responsibilities
1. Organize various competitions, seasonal activities, staff meetings and staff morale incentives in the restaurant.
Hand it over.
Two, single store and regional promotion plan, and completed before the 20th of each month. .
Third, the implementation and promotion of national promotion and regional promotion activities.
Fourth, the progress, statistics, analysis and filing of restaurant planning activities.
Verb (abbreviation of verb) market survey;
1, business circle survey, and establish good relations with the community.
2. Investigate, analyze and record customer opinions.
3. Collect and sort out competitors' data and learn about competitors' dynamics.
Six, put forward the best waiter candidate last month every month.
V. Machine repair part
First, check and track the routine every week.
Two, monthly assessment of water and electricity consumption and reasonable control of related energy.
Three, canteen machinery and equipment for daily, weekly, monthly, three months, six months or annual maintenance and maintenance.
Protection and recording.
Four, record all maintenance projects and follow up.
Five, the establishment of maintenance manual, in order to facilitate normal operation and troubleshooting and tracking.
6. Manage and store the preventive maintenance toolbox and pre-stored parts related to restaurants.