[Job responsibilities] Be an assistant to the supervisor, and lead the staff of this class to complete all tasks assigned by superiors in quality and quantity.
1. check the table setting, cleanliness, utensils supply and equipment and facilities of the restaurant before the meal.
2. supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.
3. coordinate and communicate the work of the restaurant, the food delivery department and the kitchen.
4. Pay attention to special guests and important guests in equal proportion, introduce menu contents, recommend special dishes and answer guests' questions.
5. Pay attention to the guests' dining situation, handle special situations in time, and improve the guest satisfaction rate: handle guest complaints in time and solve them properly.
6. responsible for the supplement of dining room utensils.
7. Implement the daily hygiene work plan, and keep the restaurant clean and tidy and the personal hygiene of the waiters.
8. after the business is closed every day, be responsible for the overall inspection of the restaurant and fill in the business report.
9. Be responsible for evaluating subordinates and organizing training work in this post in a planned way.
the work flow of the head waiter
the daily work flow
9: 31 to check the attendance of employees
to inspect the jurisdiction area, check the work situation of employees, observe whether there is any abnormality in employees' mood, and understand and help solve problems in time when necessary.
ask for instructions and report to the store manager
refer to the store work log of the previous day
regional personnel deployment
assist in pre-meal preparation
understand the reservation situation
11: 15 check the pre-meal preparation in the jurisdiction area
store layout, environmental sanitation, desk and chair arrangement, tableware hygiene, article preparation, etc.
VIP guests' pre-meal preparation. Understand the supply situation of the kitchen
Prepare the contents of the regular meeting
Organize gfd to attend or preside over the regular meeting at 11: 11
Make sure that all the work and personnel are in place before meals
Make a patrol at 11: 21, supervise the staff to work
greet the guests, help arrange the guests to sit down
Order food and serve important guests
Help a lot. Make up for the service work
deploy personnel according to the business conditions
deal with customer complaints, solve problems in time
solicit customer feedback, establish good customer relations
coordinate the work in different positions
observe the special needs of customers, Provide timely service
supervise the cleaning work in meals
supervise the closing work of employees at noon (receiving meals, turning tables, sanitation, etc.)
pay attention to the service of guests at the last few tables
arrange employees to get off work
other tasks assigned by superiors
enter the working meal at 16: 31
read the selling list. Understand the supply situation of the kitchen
Understand the reservation situation
Prepare the contents of the regular meeting
Attend or preside over the regular meeting at 17: 11
Patrol the area in charge, and ensure that several people are in place for all the preparations before meals
Work at 17: 21 (the same as the work at noon)
Supervise the closing work of employees at night
Pay attention to the service of the last few tables < Summarize the advantages and disadvantages
Summarize the daily work situation in the jurisdiction
Evaluate the daily work of regional employees
Plan tomorrow's work arrangement
Fill in the shop work log on duty and check the water, electricity and safety.