Part I: Responsibilities and processes of cleaning staff in hot pot restaurants

Responsibilities and processes of cleaning staff in hot pot restaurants

Responsibilities:

1. Responsible for the cleaning and hygiene of public areas such as the lobby and bathroom of the store;

2. Be responsible for the maintenance of flowers and green plants in the store;

3. assist the waiter in cleaning and finishing work during the business process;

4. Responsible for the recycling, cleaning, distribution and storage of small towels used by customers in the store

5. Ensure the hygiene of the self-service seasoning table and the supplement of supplies during the business process

6. Do a good job in assisting the turnover work to effectively expand the business performance of the store

7. Report pests of a certain scale to the management for treatment in time

8. Be responsible for the maintenance and use of various service facilities to ensure the normal operation of facilities and equipment.

9. Pay attention to the cooperation with waiters and efficiently complete all kinds of service reception work

11. Obey the management's arrangements and complete other tasks assigned by the leaders

Service process:

1. gfd arrives at the post on time to check in and attend the roll call for the management's work arrangement

Post division-washroom towel washing area in regional service post (self-service seasoning station) (staff washroom). )

2. Gong * * * Cleanliness standard of regional hygiene: walkway floor: free of sundry oil stains and dust footprints

. Dining table, chair, sofa: free of sundry oil stains and residual shells and leaves

. Wall mirror: surface free of oil stains and dust cobwebs. Decorative partition: free of sundry oil stains and dust cobwebs

. Food shelf: free of sundry oil stains and residual shells and leaves

. Food clip: free of oil stains and leaves. P > Self-service seasoning table: table top: clean and tidy, free of grease stains

decorative mirror surface: free of grease stains on the surface

seasoning tank: free of grease stains on the surface

menu: clean and clear, free of grease stains on the surface

sanitary standard for toilets: the floor wall is dry, the water is smooth, there is no blockage, and there is no odor

the mirror urinal of the sink is clean

the urinal door lock is dried. Device induction switch, cold and hot water supply and other facilities and equipment are in good condition

There is no dirt around urinal, urinal, ashtray

Hand sanitizer, roll paper, face sticker, comb cream, hair dryer and other supplements are in place

Hygienic standard for employees' toilets in towel area: the floor is dry, the water is smooth, there is no blockage and no odor

The surface of wall rack washing machine is dry, clean and free of stains

Supplies are placed and kept as required

Towel basket. Wash and soak without peculiar smell

3. Preparation before meals:

public * * * Area and self-service seasoning table: 1): collecting and supplementing materials and spare parts

2): cooperating with the waiter to complete the detailed hygiene work

3): cooperating with the waiter to complete the tableware sorting and supplementing work

. 4): completing the tableware supplementing work for the seasoning dish and fruit dish of the self-service seasoning table. 5): completing the preparation of the self-made beverage towel

the guest toilet: 1): Materials and spare parts. Turn on electrical appliances such as lighting, air conditioning, etc.

3): update and placement of free newspapers and magazines

4): spray of air freshener

5): placement and supplement of customer service articles on the washstand

6): preparation and heating of hand towels

towel cleaning: 1): requisition and supplement of materials and spare parts

2): P> 4. patrol during meals

public * * * Service area: 1): Lingang service area cooperates with waiters to receive guests

2): Do a good job in serving waiters with towels, aprons, tea and drinks, and remove tableware and chopsticks sets, etc.

3): Complete the regional sanitary inspection every 11 minutes

4): Assist waiters to deliver orders in time

5): Complete the service of replacing bone plates, small towels and adding drinks on the dining table of guests. Timely handling of unexpected sanitary conditions

7): completing the connection of self-made beverage and tableware logistics supply

8): greeting and giving way when meeting guests, and making explanations

9): assisting the food delivery clerk and waiter to clean up and turn over the table

self-service seasoning table: 1): doing well in material addition and sanitary maintenance

2): placing position and sanitary maintenance of dishes. Supplementary placement of condiment fruit and dish containers

4): Answer guests' questions about various condiments

5): Introduce our special condiments and the preparation methods recommended by the chef for guests to choose

Guest restroom: 1): Stand on the post and wait for the guests to lean over and say hello

2): Make toilet instructions according to gender

3): Serve warmly and flexibly, and strive to achieve one customer, one service and one service. Service ---- a: turn on and turn off the faucet for the guest

b: hand sanitizer

c: turn on the faucet and rinse off the faucet

d: turn on the hot towel with a towel holder

e: take the dirty towel and put it in the dirty towel basket

a: ask the guest the dining table (private room) number and provide guidance service

5). 1): do a good job of standby small towels

2): efficiently complete the cleaning, folding and frame storage of small towels

3): regularly go to the frontcourt to recycle dirty towels and soak them in time

4): do a good job in ensuring the hygiene and cleanliness of the staff restrooms

closing

public * * * areas and self-service seasoning tables: 1): clean the sanitary corners of the site. Rats

2): recycling usable materials to the corresponding areas

3): bagging garbage and delivering it to the designated areas

4): thoroughly cleaning the self-service seasoning table, which is required to be clean and tidy, free of sundries and oil stains

5): working with the waiter * * * Work related to the closing of the market

6): Cleaning and returning of cleaning products

7): Safety inspection of various facilities and equipment

8): Closing inspection of the management

Guest toilets: 1): Clean the sanitary corner of the site thoroughly to avoid attracting cockroaches and rats

towel cleaning area;

2): guest articles are recycled to the corresponding area; 3): garbage is bagged and sent to the designated area; 4): cleaning and returning of cleaning articles is completed; 5): safety inspection of various facilities and equipment is completed; 6): closing inspection of management is completed; 1): the sanitary dead corner of this area and staff toilets should be thoroughly cleaned to avoid attracting cockroaches. Mouse 2): Bag the guest garbage and deliver it to the designated area 3): Complete the cleaning and returning of cleaning products 4): Complete the' safety inspection' of all facilities and equipment 5): Complete the management's closing inspection

Chapter 2: Responsibilities of Dongshu Hot Pot Cleaner

Responsibilities of Dongshu Hot Pot Conveyor

1,

2,

3. Before taking up the post, you must Obey the work arrangement of superiors, not afraid of being dirty and tired, and have the spirit of hard work. Responsible for the cleaning and maintenance of toilets and guest stairs on the first and second floors, and responsible for the sorting of trash cans in the business area, and keeping the corridors and aisles clean and tidy during meal time.

4. Detergent and washing powder are forbidden in stair cleaning. Wet dishcloth is forbidden to wipe the stairs with water. Stairs must be wiped by hand and mop is forbidden to ensure that the stairs are dry and shiny, free from dust, dead corners and traces. 5.

6. Any problems with guest facilities and equipment shall be reported in time to ensure normal use during business hours. When guests are drunk and vomit, they should be dealt with in time, ensure speed and quality, be polite and respectful to guests, and give appropriate care, inquiry and help.

7. The sanitary cleaning operation of the restroom is as follows: (1) open the window for air (fresh and cool); (2) clean the four walls (up first, then down, then inside and then out); (3) clear the dead angle (buckle first, then sweep, then sweep and then drag); (4) scrub the urinal (brush, wipe and flush); (5) mop the floor (sweep, then drag).

8. Make sure that the responsible area is clean in eight aspects:

Eight aspects: no footprints, no water drops, no dust, no traces

No cigarette butts, no toxic smell, no odor, no blockage

Six aspects: clean walls, clean floors, clean mirrors

Clean urinals, clean ornaments, Doors and Windows Net

Part III: Collection of Management System of Hotpot Restaurant Staff Responsibilities

Collection of Management System of Hotpot Restaurant

Volume I Enterprise Overview

Part I: Hotel Profile

Part II: Hotel Management Framework

Part III: Etiquette and Politeness Requirements of Hotel Staff

Volume II Workflow and Responsibilities of Management Team

2. general manager's working procedures.

3. General Manager's related processes.

[weekly workflow; Monthly workflow; Weekly meeting process; ]

Part II

1. Job responsibilities of the store manager.

2 store manager's working procedures.

3. related processes of store manager.

[employee interview process; Staff training process; Handling flow of restaurant facilities damaged by guests; Gu

customer complaint handling process; Customer opinion registration process; The communication process between the store manager and the kitchen; Health and safety inspection process; Employee induction process; Employee turnover process; ]

Part III

1. Job responsibilities of the chef.

2. Chef's working procedures.

3. Chef related processes.

[cold storage outbound process; Communication process between the chef and the front office; Health and safety inspection process; Open

gas flow; Weekly staff meal arrangement process; Product quality inspection process; Daily purchasing declaration process]

Part IV

1. Responsibilities of supervisor.

2. Supervising work procedures.

3. Be in charge of relevant processes.

[Pre-shift meeting process; The process of returning vegetables during meals; Start the electrical process; Front hall lighting switch flow

range; Customer lost items processing flow; Item purchase process; Dormitory management process; ]

Part V

1. Responsibilities of Ministers.

2. Working procedures of ministers.

3. Ministerial related processes.

[closing inspection process; Turntable process in meal; The process of combining tables in meals; The process of urging dishes in meals;

business payment collection process; Handover process after work; Staff meal management process; ]

Volume III Work Flow and Responsibilities of Front Office

Article I

1. Job responsibilities of waiters.

2. Work procedures of waiters.

3. Attendant related processes.

[process of preparing meals at market opening; Taiwan withdrawal process; Afternoon workflow; Service specification terms; Hygiene

standard and item placement standard; Closing process after work; Open the order process; After-meal bill paying process; ]

Part II

1. Cashier's job responsibilities.

2. Cashier working procedures.

3. Cashier related processes.

[computer startup program; Telephone reservation process; Precautions for answering the phone; The general category of receiving calls

; Invoice issuing process; Ordering process; The process of paying the deposit ticket; Customer deposit process; The process of paying the bill at the customer's bank; ]

Part III

1. Responsibilities of the bartender.

2. Work procedures of the bartender.

3. related processes of bartender.

[outbound process of drinks; Wine inventory process; Cold storage delivery process of drinks; Daily flow of drinks

; Assist in the process of dish delivery; ]

Part IV

1. Job responsibilities of dish delivery staff.

2. Working procedures of dish delivery staff.

3. related processes of dish delivery staff.

[Precautions for dish delivery; The process of delivering vegetables and opening the market to prepare meals; The process of conveying drinks;

process of conveying the bottom of the pot; Standard procedure for preparing small materials; Meal withdrawal process; The closing process of the vegetable delivery department; ]

Part V

1. Job responsibilities of cleaning staff.

2. Working procedures of cleaning staff.

3. Relevant processes of cleaning staff.

[process of washing tooling; Cup washing workflow; Cleaning standards for toilets; ]

Volume IV Work Flow and Responsibilities of Kitchen Administration

Article 1

1. Job responsibilities of meat planer.

2. Working procedures of meat planer.

3. Process related to meat planer.

[meat delivery process; Clean up the freezer process; Clean up the sanitation process; ]

Part II

1. Job responsibilities of vegetable distributor.

2 working procedures of the food distributor.

3. Relevant process of dish distributor.

[food preparation process; Clean up the sanitation process; Shelf placement process; ]

Part III

1. Duties of handyman.

2. miscellaneous work procedures.

3. attendance related processes.

[dishwashing process; Picking vegetable process; Vegetable washing process; Clean up the sanitation process; ]

Part IV

1. Job responsibilities of cold dish chef.

2. cold dish chef's working procedure.

3. Relevant processes of cold dish chef.

[the process of cleaning the freezer; Food preparation process; Clean up the sanitary process]

Chapter 5

1. Job responsibilities of the hot pot soup chef.

2. Working procedures of the hot pot soups.

3. Related processes of hot pot soup chefs.

[Shelf placement process; Clean up the sanitation process; ]

Volume V Workflow and Responsibilities of Logistics Department

Article 1

1. Job responsibilities of the buyer.

2. Working procedures of buyers.

3. Buyer-related processes.

[local procurement process; Shenyang procurement process; Bill reimbursement approval process;

purchasing process of vegetables in the morning market; Urgent purchase process; ]

Part II

1. Job responsibilities of warehouse keeper.

2 working procedures of warehouse keeper.

3. Relevant processes of warehouse keeper.

[each department's outbound and inbound processes; After the acceptance of the kitchen dishes, meat, seafood; Review

reimbursement bills; Review the purchase plan for the next day; Precautions; Monthly work matters; Warehouse inventory process; Jin inspection process; Inventory purchase process; ]

Part III

1. Job responsibilities of drivers.

2. Driver's working procedures.

3. Driver-related process

[Vehicle refueling process; dispatch a vehicle