Restaurant waiter management system
1, timely understanding of the day's table reservations and restaurant service task list, and implementation of the arrangement of the table. Q5T,EW
2、Accept the temporary reservation of guests.
3.Responsible for bringing seats and welcoming and receiving guests who come to the restaurant for dinner.
4, neat and tidy appearance, do not leave their posts.
5, according to the different objects of the guests, reasonable arrangements for their favorite dining place.
6, to answer questions raised by the guests about food and drink, hotel facilities, collect relevant opinions, and reflect them to the restaurant supervisor in a timely manner.
7, politely decline non-dining guests into the restaurant to visit and poorly dressed guests into the restaurant dining.
8, to ensure that the lot hygiene, make all the preparations.
9, in the restaurant is full, politely explain to the guests. And warmly for the guests to contact or introduced to the hotel's other restaurants.
Waiter duties:
1, in accordance with the specifications of the standard, set up the restaurant and the table, and do a good job of preparation before the meal.
2, to ensure that the cutlery and glassware used are clean, hygienic, bright and free of chips. Tablecloths and napkins are clean, stiff, and free of tears and stains.
3, according to the service procedures to meet the guests seated at the table, to assist guests to order, to introduce guests to the characteristics or seasonal dishes.
4, neat and tidy appearance, do not leave the post without authorization.
5, diligently patrol the stage, according to the program to provide a variety of services, timely withdrawal of tableware, change the smoke pot. Good at selling drinks.
6, after the opening of the meal, the cleanliness of the restaurant.
7, familiar with the contents of the menu and liquor license plate, such as: food production methods.
8, do a good job of closing the meal.
Runner duties:
1, do a good job before the business of clean tableware, utensils, sanitation into the cabinet, to ensure that the meal is convenient to use.
2, ready to start the meal before the ingredients of various dishes and go vegetables utensils, and take the initiative to work with the chef before the dishes.
3, understand the characteristics of the dishes, the name and service mode, according to the front of the time requirements, accurate and rapid delivery of various dishes to the front.
4, understand the checkout mode, keep the order properly for review.
5, to assist the front desk waiter to do a good job before the meal preparation, after the meal service and after the meal closing work.
6, to assist the head chef to put a good quality, such as plating modeling, hot and cold dishes.
7, to assist the front desk waiter, communication of front and back of the information.
I. Deduction system:
1, on duty, poorly dressed, not wearing a number plate. 2 points
2, on duty without permission to dial the phone or use the hotel phone to do personal business. 2 points
3, eat the guest left food or hotel gifts. 2 points
4, do not pay attention to hygiene, spitting, throwing debris. 2 points
5, unexplained late, early departure (including not participating in pre-shift and post-shift hygiene) 2 points
6, napping and sleeping while on duty. 4 points
7. Those who play with the field facilities without permission. 2 points
8. Those who work at loose ends and fail to provide reasonable service to guests in a timely manner. 4 points
9, the day did not follow the designated post cleaning. 2 points
10, those who do not serve guests politely. 3 points
11, personal grooming, instrumentation is not taken seriously. 2 points
12, without the approval of the management of private shift transfer. 2 points
13, pre-shift meeting and cleaning without reason. 5 points
14, do not pay attention to speech and behavior during the shift, loud noise, speak indecent language. 3 points
15, without consent to leave the workplace without reasonable explanation. 5 points
16, reading magazines during the shift or slacking off without any reason. 2 points
17, staying elsewhere to slack off or gossip and leave the post. 2 points
18, billing or delivery of food errors. 1 point
19, running in the business place. 2 points
20, scribbling and vandalizing public **** facilities. 5 points
21, not in accordance with the norms of greeting service guests. 2 points
22, to the work is not active to make the dereliction of duty. 3 points
23, using the toilet for more than 10 minutes during the shift. 2 points
24, not standing according to the norms or standing time is not punctual. 2分
25、Failure to carry out the required pre-meal inspection and meal preparation before the start of the meal. 2 points
26, take drinks on the tableware without using a tray. 1 points
27, did not clean up empty bottles, empty boxes, empty plates in a timely manner. 2 points
28, shift time gathering chat. 2 points
29, answering the phone is not standardized or rude. 3 points
30, encounter guests without the initiative to greet consciousness. 2 points
Two, one of the following faults, depending on the seriousness of the case, will be fined more than 10 points.
1. Being impolite to guests or arguing with them.
2. Drinking, gambling or fighting.
3. Unauthorized posting or alteration of hotel notices or instructions.
4, intentional destruction of public property or guest goods.
5, poor work or poor service, by the guest complaints.
6, publish false or defamatory statements, thereby affecting the reputation of the guests or hotel colleagues.
7, business period without a valid reason to leave early.
8, the private use of the guests stored wine for their own use.
Three, reward system:
1, loyal to their duties, serious and responsible for the work, for the department to establish a good reputation, in the monthly summary of the outstanding. 10 points
2, hard work for the department's economic efficiency to make significant contributions. 20 points
3, in order to protect the department's property and personnel safety to stand up for the righteous. 40 points
4, honesty and integrity, not to hide the money. 5-10 points
5, excellent work is often praised by guests, coworkers, supervisors. 5 points
All of the above regulations according to the situation at the time of discretion, each deduction of 1 yuan 5 yuan, hope that all colleagues to take seriously, if there are additions or changes will be another written notice.