● Dress neatly, be dignified and generous, and smile and be polite when working.

Be familiar with the name, time, number of people and table arrangement of the ordering unit (or individual) on that day, pay attention to record the special activities of the guests (such as birthday celebrations), and report to the supervisor in time if there is any important situation.

● Keep clothes for guests and ask if there are valuables. Valuables remind guests to take care of themselves.

● Arrange the preparation menu and wine list, and replace them in time if they are damaged.

Greet the guests, guide them to the reserved table or the table they are satisfied with, pull chairs, spread napkins, and hand over menus and wine lists for the guests.

● When the room is full, be responsible for arranging the customers who arrive later, so that the guests are willing to wait.

Pay attention to the names of frequent customers, which can increase the intimacy and pride of guests.

● Listen to customers' opinions at any time and report to superiors in time.

Pay attention to all kinds of problems in reception work at any time, report to superiors in time and assist in handling them.

● Master and use polite expressions, such as "Hello, sir and madam, welcome to our shop" and "Welcome to our shop".

● Answer the phone. When ordering food by telephone, the guest should ask the name, unit, time and number of people, and listen to the phone accurately and quickly.

Introduce all kinds of dishes, drinks and specialties in the restaurant to attract guests to eat in the restaurant. When the guests leave the restaurant after eating, stand at the door to see the guests, ask their opinions and thank them. Welcome guests to come next time.

Responsibilities of the floor supervisor in Chinese restaurant

● Arrange daily morning, middle and evening shifts, and make attendance records of the foreman and ushers.

Check the waiter's gfd before going to work every day.

● Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to clean and prepare meals and wine utensils.

● Always pay attention to the dining staff dynamics and service situation in the restaurant, and conduct on-site command. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and go to the stage to serve in person to ensure the high standard of service.

● Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guest files, properly handle guest complaints and report to the Chinese restaurant manager in time.

● Regularly check the facilities and count the tableware, formulate the use and storage system, and report to the restaurant manager in time if there are any problems.

Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting the best employee of the month.

● Organize foreman and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.

● Actively complete other tasks assigned by the manager.

Job responsibilities of Chinese restaurant manager

● Supervise the daily operation of the restaurant, prepare the employee's attendance sheet, check the employee's attendance, and check whether the employee's instrument and personal hygiene, uniforms, hair, nails and shoes meet the requirements.

● Have the spirit of dedication to the company, constantly improve the management art, be responsible for formulating the promotion strategy, service standards and processes of the restaurant manager and organizing their implementation, and require the business to keep improving.

● Pay attention to the training of subordinates, organize employees to learn service skills regularly, train employees on company awareness and sales awareness, and regularly check and make training records.

● Warm hospitality, modest attitude, proper handling of guest complaints and continuous improvement of service quality. Strengthen on-site management, stick to the front line of business hours, and find and correct problems in service in time.

● Lead the QC team of the restaurant to check the service quality of the restaurant and ensure the service quality provided by the restaurant.

● Strengthen the property management of restaurants, master and control the use of articles, and reduce expenses and loss of articles.

● Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.

● Check the restaurant equipment in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.

● Keep good cooperation with chefs for a long time. According to seasonal differences and guests' situation, study and formulate special menus.

● Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Manager.

● Hold restaurant staff meetings regularly, review recent service situation, and publish QC group activity records.

● Do a good job in guest relations and actively communicate with guests; Handle guest complaints, take immediate action to solve them, and report to the food and beverage manager when necessary.

Responsibilities of the Deputy Manager of Food and Beverage Department

● Assist the food and beverage manager to carry out food and beverage business and sales activities, and achieve the planned objectives. Provide daily sales statistics and prepare monthly business reports. Participate in the formulation of annual budget and menu cost and price.

● Review the daily business reports, daily record books and guest complaints of the subordinate departments of the Food and Beverage Department, correct the problems in time when found, and report to the manager of the Food and Beverage Department.

● Check all restaurants, bars and kitchens in the catering department to ensure the quality of catering products; Prepare before meals; During the peak meal period, visit the site to guide and supervise subordinates to ensure the quality of service.

● Implement the rules and regulations of the Food and Beverage Department and solve personnel problems; Constantly create a good and harmonious working atmosphere and environment in the department; Evaluate employees, implement employee training plan and improve service quality.

● Implement the promotion plan of the Food and Beverage Department, organize and coordinate relevant departments to ensure the smooth progress of the promotion activities.

● Complete other tasks assigned by superiors.

Responsibilities of each position in the kitchen

Direct leader: board of directors or general manager management object: chef contact scope: all departments of the company

Work authority:

1. According to the instructions of the company's board of directors or general manager, be responsible for the daily work adjustment of the company's kitchen administrative system, communicate with various departments, and realize "upload and release".

2. Planning and guidance of technical training for the team of the Division.

3. Be responsible for the research and development of dishes and raw materials in the company's kitchen administrative system and the research of kitchen administration.

4. Organize the hotel to identify the quality of key raw materials.

5. Comprehensively check and control the inspection and evaluation level of the hotel chef system.

6. Deal with all kinds of major emergencies together with the general manager of the hotel.

7, responsible for organizing the design and audit of dishes, and constantly understand the dynamics and trends of dishes.

Job responsibilities:

1. Check the kitchen administration and solve various technical problems.

2. Conduct full-time chef training and on-the-job training guidance.

3. Adjust the staffing of each kitchen chef and report the handling opinions to the general manager of the company for approval.

4. Organize the plan of purchasing, supplying and storing hotel raw materials, and closely monitor its operation and management process.

5. Check and guide the cooking process of hotel dishes to ensure the normal supply of hotel dishes in quantity and quality.

6. Organize food research and development on a regular basis according to the plan of the head office, and be responsible for completing the responsibility indicators of food research and development in each period.

7. According to the instructions of the general manager of the company, participate in and organize national and international large-scale catering and food academic seminars, exchanges and activities.

8. Personally direct and guide the main cooking work of the hotel.

9. Supervise and correct the implementation of the kitchen management system.

chef

Direct leader: the chef (if there is no chef, it is the general manager). Management object: the heads of all groups in the kitchen. Contact range: all departments of the hotel.

Work authority:

1. Be responsible for the attendance and performance appraisal of the team leader, and correctly exercise the functions and powers of praise and criticism, reward or punishment according to his performance. 2. Comprehensively handle the daily business work of each kitchen and make arrangements in advance.

3. Reasonably mobilize and arrange the staffing of team leaders, chefs and cooks.

4. On-site inspection and supervision of kitchen preparations.

Job responsibilities:

1, according to the characteristics and requirements of the hotel, make a la carte meal and banquet menu.

2, make the kitchen operation procedures and job responsibilities, to ensure the normal work of the kitchen.

3, check the kitchen work, reasonable arrangement of manpower and technical strength, as a whole each work link.

4. Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual ordering plan.

5. According to different seasons and major festivals, organize special food festivals, introduce seasonal dishes, increase varieties of colors and promote sales.

6, check the kitchen hygiene every day, do a good job in food hygiene, implement food hygiene regulations and kitchen hygiene system.

7, regular implementation of chef technical training, organize chefs to learn new technologies and advanced experience. Assess the skills of chefs regularly or irregularly, make a duty watch, evaluate the chefs, put forward opinions on the promotion and transfer of chefs, and implement them after approval.

8. Be responsible for ensuring and constantly improving food quality and catering characteristics, directing the cooking of large-scale important banquets, making menus, and conducting on-site checks on the quality of dishes, and important guests can operate by themselves.

9, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work.

10, responsible for controlling food and related labor costs, accurately grasping raw material inventory, and understanding market supply and price. According to the supply of raw materials and the different taste requirements of guests, make menus and specifications, review kitchen requisitions, take charge of monthly kitchen inventory, regularly check and control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. The purchase and picking of high-grade raw materials can only be distributed after being audited or invoiced by the chef, and the cost accounting should be controlled well. 1 1, responsible for guiding the daily work of chefs, constantly improving the quality of dishes according to the taste requirements of guests, and assisting the general manager in designing and improving the menu to make it more attractive, constantly collecting and developing new varieties of dishes and maintaining local flavor. 12, often contact and coordinate with various departments, and listen to the opinions of the guests, and constantly improve the work.

Hong Xiang Zao tou

Direct leadership: chef management scope: cooktop chef

Contact scope: other groups in the kitchen: responsible for group attendance and arranging the chefs of this group to take up their posts.

Job responsibilities:

1, assist the chef to make the menu and understand the cost accounting and the selling price of the dishes.

2. Skillfully cook the seasonal, monthly, weekly and Sunday specialties that the kitchen can provide.

3. Check the gfd and work clothes of all chefs in the supervision team. Assist the chef to train the chef and guide the new chef to work according to the kitchen procedures.

4. Check whether all cooking materials are ready before meals, and check the readiness of each position of the burner.

5. Be responsible for ordering and cooking snacks, dinners, banquets and group meals, and cooperate with chefs who barbecue, cut lotus, soup pot and pastry.

6, master the name of all kinds of raw materials, origin, food use, usage and production methods, assign subordinates to receive the raw materials needed for the kitchen that day.

7. Report the kitchen work to the chef and make suggestions, such as the problems of kitchen staff, the hygienic quality of kitchen food, the dishes that the kitchen can't provide that day, the procurement of food raw materials, the complaints and demands of guests on food, and the unique and innovative dishes in the kitchen. Buy raw materials the next day.

8, after the completion of the work, should be responsible for checking whether the kitchen utensils are clean and tidy, to ensure the safe storage of all cooking materials, clean places, all kinds of energy switches such as water, electricity, gas, oil, etc. It has been safely closed.

Fourth, the chef of red kitchen.

Direct leader: contact range of the leader of Hongan: vegetable delivery person and steward group.

Job responsibilities:

1, responsible for the cooking of snacks and banquet dishes to meet the special cooking requirements of guests. 2. Be proficient in cooking all kinds of dishes provided by the kitchen.

3. According to the requirements of the team leader, fill in the requisition form, which will be signed by the chef to receive daily items.

4. Responsible for preparing boiled food and semi-finished products needed for the day, and preparing various seasonings.

5. After going to work, prepare all necessary production tools for the burner, such as iron pot, spoon, shovel, towel, bamboo brush, colander, etc.

6, after dinner, clean up all the furnace head production tools, neatly placed. Raw material collection, environmental sanitation and cleaning, and energy shutdown.

7. Accept other tasks assigned by superiors.

The duties of the restaurant foreman

1. Be responsible for the attendance and assessment of employees, praise or criticize, reward or punish employees according to their performance, and be responsible to the restaurant manager;

2. Arrange subordinates' work according to daily work and reception tasks;

3. Register the attendance of subordinates, check whether the gfd of employees meets the requirements, and supervise the correction of those who do not meet the requirements.

4. Correctly handle problems in work and complaints from guests; Report the problems that can't be handled to the manager in time;

5. Understand the guest's order on the day, the guest's living habits and requirements;

6. Call all subordinates before meals, and explain the ordering situation and guest requirements, as well as special precautions;

7. Check whether the staff's pre-meal preparation is perfect, whether the restaurant layout is unified, whether condiments and ingredients are ready, and whether the pantry, tables and chairs, flower stands, bar, sideboard, doors and windows, lighting, etc. are complete. Are clean, do not meet the requirements of urging staff to adjust quickly.

Responsibilities of the manager of restaurant purchasing department

● Be responsible for the overall work of the purchasing department, put forward the material purchasing plan, and organize the implementation after being approved by the general manager to ensure the completion of all procurement tasks.

● Investigate and study the material demand and consumption of various departments, be familiar with the supply channels and market changes of various materials, and be aware of them. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal procurement of materials.

● Review the annual procurement plan submitted by each department, and plan and determine the procurement content as a whole. Reduce unnecessary expenses and ensure maximum material supply with effective funds.

● Be familiar with and master the names, models, specifications, unit prices, uses and places of origin of various materials required by the company. Check whether the purchased materials meet the quality requirements, and take the leadership responsibility for the company's material procurement and quality requirements.

● Supervise and participate in the business negotiation of bulk orders, and check the execution and implementation of contracts.

● Complete the procurement tasks of all kinds of materials as planned, and try to reduce expenses within the budget.

● Carefully supervise and check the purchasing process and price control of each buyer.

● At the regular meeting of department managers, regularly report the procurement implementation results.

● At the beginning of each month, list all the completed and unfinished procurement tasks of last month item by item, and submit them to the general manager and the manager of the finance department, so that the superior leaders can master the procurement projects of the whole company.

● Supervise purchasing personnel to abide by laws and regulations, stress credibility, do not ask for bribes, establish good relations with suppliers, and conduct business transactions on the principle of equality and mutual benefit.

● Be responsible for the ideological and business training of subordinates, and carry out education on professional ethics, foreign affairs discipline and legal concepts, so that all employees can adapt to the rapid development of market economy.

-Let's have dinner.