The work of restaurant clients is as follows:

1. Obey the management and the work arrangement of restaurant managers. Accept the service work assigned by the supervisor and provide quality service to the guests.

2, generous appearance, responsible for welcoming guests who come to dinner warmly and politely.

3. Answer the phone. Make a record of restaurant reservation, memorize the reservation content and be responsible for implementation.

4. Guide the guests to the appropriate seats. When the restaurant is full, explain to the guests patiently.

5. When the guests left the restaurant, the usher took the initiative to see them off and said goodbye to the guests in polite terms.

6. Assist the restaurant waiter to make preparations before meals and finish the work after meals.

7. Try to remember the names of frequent customers. Habits, hobbies, providing personalized service to make guests feel at home. Be responsible for keeping, checking, updating and delivering dishes, drinks and newspapers.

8. Be responsible for public health within the designated scope.

9. Help the guests to store clothes, hats, umbrellas and other items, and properly keep the items left by the guests.

11, master the capacity and layout of the restaurant, so as to answer the guests' inquiries, arrange the guests reasonably and balance the workload.

11, query the guest's opinion,? And report to the leader on duty in time.

12. After the guests leave the restaurant, they should fill in the record card in time and enter the customer file record.

Extended information

Work flow of restaurant clients:

Pre-shift inspection work:

1. Check the client-client handover book before meals every day to complete the work handed over from the previous shift;

2. Check whether the telephone at the service desk has been taken out and connected; Whether the business card and menu display card of the business desk are taken out and put in place; Whether the main switch of air conditioning and lighting power supply in the hall and hall has been turned on;

3. Whether the newspaper stand is clean, whether the newspaper of the day has been collected, and whether the reservation book, plan and menu are ready;

4. Whether there are small paper towels, matches, staples, menu ordering and various forms and documents in the client's cabinet;

5. Understand the booking situation of the day. If there is a reservation, check whether the signs, menu cards, menu cards, seat cards, sign-in tables, business cards, etc. are ready, and take them back after the event;

6. Keep the key and put it in the client's locker; Place an order in time to replace the flowers on the table;

7. register all plans and notification documents issued by the food and beverage department office and inform all relevant personnel.

Reception work:

1. Mainly greet the guests and hand them over to the waiter on the floor;

2. Accept telephone consultation and reservation from guests.

Closing work:

1. Make a detailed handover record, and take back all the items placed on the business desk and keep them in good condition;

2. Make sure that the work log and relevant documents are ready;

3. register the total operating income, record the minutes of the pre-shift meeting, fill out the documents required for maintenance and declaration, and hand them in the next day. 5. Make internal handover of clients and write them in the handover book.

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