(1) Listen to the important banquet arrangement of the head waiter that day, and be responsible for the food delivery preparation before meals;

(2) Assist the desk clerk to arrange the dining room and dining table, set the dining table, supplement all kinds of items, and make comprehensive preparations;

(3) Check whether the sauce and sauce at the end of the banquet can be supplied, and replenish the supply immediately if it is insufficient;

2. Catering services:

(1) Send the menu prepared by the counter attendant and stamped by the cashier to the kitchen hall;

(2) accurately and timely send the steamed dishes and food in the kitchen to the waiter at the restaurant counter;

(3) Strictly control the quality of good meals; Dishes that do not meet the quality standards have the right to refuse delivery.

(4) Strictly implement the food delivery service specification to ensure accuracy and rapidity;

(5) Keep good contact with the attendant on duty and the kitchen hall, and do a good job in the relationship between the front desk (restaurant) and the background (kitchen);

(6) Timely convey the various requirements of dining guests in the restaurant and report to the foreman under special circumstances;

3. After-dinner work:

(1) Save the menu properly for future review;

(2) Assist the receptionist at the reception desk to clean and tidy the guests after dinner;

(3) Responsible for the cleanliness of food utensils and articles and food passages;

(4) Record the day's work, guests' opinions, problems during meals, etc. And report to the superior;

(5) Actively participate in various business trainings, improve the service level, and complete other tasks assigned by superiors.

You can use the above points to explain the self-introduction of the waiter interview in Chinese (Western) restaurants. As for how to explain yourself with these points, you can find a complete self-introduction of the delivery staff in Chinese (Western) restaurants here for your reference. I found it here before, I hope I can help you!