Job description template for waiters

Waiters need to be able to independently complete restaurant service operation procedures, be quick, accurate and natural, and be good at understanding. The following job descriptions are collected by me for your reference only!

Job Description of Waiter 1

Qualifications:

1. Education and training requirements: junior high school education or above, with in-store training and business skills training

2. Work experience: after a probation period of 1-3 months, and passed the examination.

3. Natural conditions: healthy age between 18 and 31, dignified appearance, gentle personality and moderate height.

4. knowledge requirements: understand the restaurant service procedures, understand the basic knowledge of various dishes in this restaurant, and master the basic

service operation skills.

5. ability requirements: be able to independently complete the operating procedures of restaurant service, be agile, accurate and natural, be good at understanding

the guest's psychology, and have the language in place to meet the guest's requirements.

6. Basic quality requirements: Abide by the employee handbook, have the professional ethics of putting guests first, be polite to others, be gentle in language

, be self-respecting and self-loving, and have the excellent character of finding money without hiding it.

7. foreign language requirements: be able to communicate with guests simply in English.

Job responsibilities:

1. Roll call on duty on time, report to the leader when leaving the post, and sign off at the exact time.

2. Make all preparations before meals according to working procedures and standards. Trays and tableware for table setting shall be free from damage

. Spare utensils shall be sufficient and placed neatly and beautifully.

3. Understand the estimated dishes and specially recommended dishes of the day, and know their prices, taste characteristics, preparation methods, nutritional value

and so on in detail, so as to do a good job in sales promotion in time.

4. greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs and give up their seats.

5. after the meal, provide quality service to the guests according to service procedures and standards. Ordering, serving, dividing dishes, serving drinks, patrolling tables, checking out and seeing off guests.

6. Always pay attention to the needs of guests, be quick-witted, take the initiative to light a cigarette for guests, change tableware and ashtray, add wine

water and tea, and serve them before the guests signal.

7. Pay special attention to VIP guests, pay special attention to the elderly, the weak and the sick, and provide services according to their corresponding standards

.

8. Try to help the guests solve all kinds of problems in the dining process, and if necessary, timely

feed back the problems and complaints of the guests to the supervisor to seek solutions.

9. Finish the finishing work after the shift.

workflow and standard

banquet table setting standard:

1. tablecloth:

(1): choose tablecloth with appropriate size, which should be clean, undamaged and ironed smoothly.

(2): spread the tablecloth from the side of the vice-host, with the front side facing upward.

(3): the center line of the tablecloth is centered, the center of the tablecloth is opposite to the center of the table, and the four corners are equally long.

2: table setting: clockwise from the master position

(1): bone plates, 1.5CM away from the table edge, with aligned patterns and equal distance from plate to plate.

(2): the taste dish is located directly above the bone dish, and the talus dish is 1CM.

(3): soup bowl, at the upper left of bone plate, 1CM away from bone plate and flavor plate.

(4): the spoon and spoon handle are placed in the soup bowl to the left

(5): the chopstick rack is located on the upper right side of the bone plate, 1CM away from the flavor plate, and on the same circle as the soup bowl.

(6): chopsticks with patterns facing upwards are located on the chopstick rack, and the handle of chopsticks is 1.5 cm away from the table edge.

(7): red wine glass, directly above the flavor dish, with the bottom of the cup and the flavor dish 1CM away.

(8): white wine glass, on the right side of red wine glass, with the mouth of the glass 1CM away from the red wine glass.

(9): the water cup is on the left side of the red wine glass, with the mouth of the cup 1CM away from the red wine glass, and the centers of the three cups are connected on the same straight line.

(11): The public dish is directly in front of the director and deputy director, with the distance between the dish and the red wine glass of 1CM and the bottom support of 1CM.

(11): public chopsticks, spoons and chopsticks are placed horizontally on the public dish, with the spoon on the side near the guest, the chopsticks on the side near the table center, the handle of the spoon on the left and the handle of the chopsticks on the right.

(12): ashtray, put one ashtray for every two from the owner, and put it on the same circle of the bone plate.

(13): vase, placed in the center of the table.

(14): toothpick holder, placed directly under the vase, 2CM away from the vase.

(15): The chair is round and corresponds to the tableware, but not perpendicular to the table.

Banquet service standard: (workflow)

1. Attend the pre-shift meeting on time. gfd meets the requirements of the employee handbook, keeps a good mental state, listens carefully to

what the supervisor said at the pre-shift meeting, and knows the price, taste, cooking characteristics and nutritional value of the specially recommended dishes on that day like the back of his hand. He should remember clearly the estimated Caicai and keep in mind the eating habits of the VIP guests he served on that day.

2. Check whether the table tableware is complete, damaged and unclean, and whether the spare tableware is sufficient after taking up the post.

3. Prepare hot water, appetizers, tea leaves and trays, and prepare corresponding drinks and

drinks 11-15 minutes in advance.

4. stand at the door of the private room or the lobby to meet the guests after making preparations before meals. Attendants should stand to greet guests as required.

The waiters in the lobby should stand evenly and symmetrically separately, and the waiters in the private room should stand at the side of the door of the package room. They should hold their chest high, keep their eyes straight, cross their hands naturally in front, keep their shoulders level, smile and have a natural and kind expression.

5. Take the initiative to say hello to every guest within three meters of sight. When you see a guest entering the service area, you should take the initiative to meet him.

Help the guest to pull up his chair and give up his seat, and then pick up his clothes. Guests passing by, if they are busy with service, should also smile and nod, and are not allowed to ignore them.

6. After the guests are seated, the waiter immediately brings towels and asks the guests what kind of tea to drink. When finished, pour it clockwise from the guest of honor

. Pay attention to put the hot tea in if you meet children, and remind parents to look after it.

7. Ask the guests whether to order or arrange. If ordering, open the menu with both hands and present it to the guests. When ordering

dishes, take the initiative to introduce and promote new dishes and urgent dishes in the kitchen according to the characteristics of the guests' taste, age, region and consumption level. At the same time, pay attention to the guests' dietary taboos. When ordering, the waiter should take the initiative to remind the guests.

8. after ordering, repeat it to the guests to ensure that there are no omissions. the menu should be written neatly and accurately.

then order it quickly and deliver it to the cashier and food delivery department according to regulations. If a guest orders fresh seafood such as fish, shrimp and crabs, ask the guest if he wants to see it, and notify the seafood pool staff to show it to the guest in time and inform the weight when placing an order.

9. When pouring drinks and drinks, use a tray to serve drinks (drinks) from the guest's right, and take the initiative to introduce:? This is

your XXX? It is forbidden to open the bow left and right and pour the drinks backhand

11. The waiter will pass the food to the private room, and the waiter should draw the order first before serving. (serving order: cold dishes-pasta-soup-

hot dishes-staple food-fruit) (When putting the dishes on the turntable, turn to the guest and step back to announce the names of the dishes) After the cold dishes are served, take the initiative to announce the names of the dishes and wish the guests a happy meal. After soup and clay pot dishes are served, the waiter should take the initiative to provide separate meals for the guests. If there are dishes with skins or shrimp and crab shells, the waiter should prepare a cup for washing hands in advance, and special dishes are limited to special utensils.

11. During the meal, you should frequently patrol the table, pour drinks, tea, and change the bone plate and ashtray. If the contents in the bone plate exceed

1/3, you must change them, and there should be no more than three cigarette butts in the ashtray.

12. When the guest runs out of drinks, ask whether to add them. If not, remove the empty cup in time or ask the guest if

to change other drinks.

13. fish serving: when serving the whole fish, the fish head is pointed at the guest of honor, and three cups of fish head wine are politely served to the guest of honor, using

words of respect.

14. After the guests have finished eating, they will give away fruit bowls and tell the guests that they are the fruits given by our hotel. Clean the countertop

and put bone plates and fruit forks on it.

15. When the guest checks out, check whether the bill and wine list are correct and check the station number, and then check out the guest

.

16. When the guests leave, remind them to take their belongings with them, and take the initiative to pull the chair for them. Thanks again. Welcome

the guests to come again next time, and see them off at the gate.

17. Turn off the main light when you go back to your room, check whether there are any items left behind in time, clean the countertop, classify the countertop tableware,

put them in the tray orderly, and then clean and disinfect them.

18. Turn out the new platform, rearrange the countertop according to the standard, turn off the lights and lock the door after the supervisor checks it. Job Description of Waiter II

1. Tidy up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly.

2. before going to work, know the number and time of dining, know whether there are other special requirements for the guests, and do a good job in personalized service.

3. Before the formal dinner, carefully clean the tables, chairs and dining room according to the foreman's arrangement, lay the table in the dining room, and prepare all kinds of supplies to ensure normal business use.

4. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit.

5. When the guests arrive, arrange the guests to sit in time, add or remove seats according to the number of people, and take the initiative to pull the chair (putting clothes first) to introduce the characteristics and business nature of our store.

6. When serving the dining room, please always say thank you at the beginning, always use polite language and smile, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, ask for drinks from the guests and sign up for the price.

7. When serving meals, communicate with the guests more, and answer any questions. If you don't know, you should answer the guests politely. If necessary, you should ask clearly before answering, and avoid arrogance, rashness and annoyance.

8. always pay attention to all the conditions of guests and restaurants during meals, so as to achieve better cooperative service and satisfy guests with convenient and high-quality service.

9. When operating, you must use a tray to avoid spilling tea and vegetable juice. You should arrive at the service meal with sound, so as not to collide with the guests. You should apologize to the guests immediately if you make mistakes in your work. Job Responsibilities of Waiter-Reading articles in Friendship Commune

11. If there are any questions in the work, handle them in time. If you can't solve them yourself, report them to your superiors in time.

11. If the guests take the food directly by hand, they should wash the cup in advance, ensure that the water temperature is about 21 degrees to 31 degrees, and the bone dish garbage should not exceed one third. If there are more than two cigarette butts in the ashtray, they should be replaced immediately. Three incense towels must be served during meals, and the incense towels must be clean and tidy.

12, guests should pour wine and tea for the guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy.

13. If the guest's dishes are not served for a long time, you should take the initiative to urge them. If the dishes are served, you should ask the guest whether to add them. Dishes or staple foods should be actively promoted and introduced, and the guests should be paid in time, but don't rush the guests to pay the bill. When you check out yourself, you should review the bill first to avoid mistakes in the documents.

14. Enjoy the same perfect service after meals, and add the last polite dish and fragrant towel in time.

15. Empty bowls of soup or other items that are not used in the dining table should be removed in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to deliver fruit bowls to the guests.

16. When paying the bill, the guest should count the money in person and tell the guest. If the bill is confirmed, the guest can sign it and thank him. If the guest has the tendency to leave, take the initiative to pull the chair for the guest in time and ask if it is necessary to pack it.

17, strengthen the implementation of the sense of seeing the guests off, and immediately return to work after leaving the store to inform the kitchen department whether to stand before closing the table. When closing the table, please handle it with care.

18. When closing the stage, the stage should be closed according to the closing procedure. You should tidy up your own area in time or set the stage in order to welcome guests in time.

19. Before coming off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off, so as to ensure safety, and ask the leaders before coming off work.

21. When there is a full table turnover, no one can stare at the empty post, and it is forbidden for guests to call out or pour it by themselves. No matter when you are busy, you should have a normal attitude according to the standard quality and receive the next batch of guests.

21. Employees should establish a good colleague relationship, help each other regardless of personal gains and losses, and abide by all the rules and regulations of our store.

22. Take an active part in training, constantly improve service skills, form a good atmosphere of learning, helping, catching up and surpassing in professional quality and ability, and be familiar with the situation of other departments in order to answer guests.