2. Responsible for the kitchen cooked dishes food accurately and timely transmission to the restaurant on duty waiter.
3. Responsible for the desk waiter issued and stamped by the cashier of the meal orders transmitted to the kitchen in the hall.
4. Strictly good meal food quality, do not meet the quality standards of the dishes have the right to refuse to transmit.
5. Strictly implement the transmission of food service norms, to ensure that it is accurate and rapid.
6. With the desk attendant and the kitchen hall to maintain good contact, good front (restaurant) and backstage (kitchen) relationship.
7. Responsible for assisting the waiter on duty to do a good job of cleaning and organizing the work of the guests after the meal.
8. Responsible for the cleanliness and hygiene of food passing utensils.
9. Actively participate in all kinds of business training, improve service level, and complete other tasks assigned by the superior.
. When you are on duty, you are required to be neatly dressed, dignified and generous, smiling and courteous.
2. Familiarize yourself with the day of ordering units (or individuals) name, time, number of people and table arrangements, etc., pay attention to the record of special events for guests (such as birthday celebrations), if any important situation, should be reported to the supervisor in a timely manner.
3. Access for the guests to keep clothing, and ask whether there are valuables, valuables to remind the guests to keep.
4. Organize and prepare the menu, wine list, found damaged in time to replace.
5. Meet the guests, guide the guests to the booking table or guests satisfied with the table, pull the chair for the guests, spread the napkin, handing over the menu and wine list.
6. When the guest is full, responsible for arranging the customer after the arrival, so that guests are happy to wait for a place.
7. Pay attention to the names of regular guests, in order to increase the guest's sense of affinity and pride.
8. Pay attention to listen to the customer's opinion, reflect to the superior in time.
9. Pay attention to all kinds of problems in the reception work at any time, reflect to the superior and assist in a timely manner.
10. Mastery and use of polite language, such as: "Mr., Miss Hello, welcome", "Welcome to our restaurant" and so on.
11. Responsible for answering the phone, guests should ask the name, unit, time and number of phone orders, listening to the phone to be accurate and fast.
12. To introduce guests to the restaurant dishes, drinks and specialties to attract guests to the restaurant. Guests left the restaurant after dinner, standing at the door to see off guests, ask for guests' opinions and guests to express their gratitude, welcome guests to the next visit.
1. Supervise the completion of the daily operation of the restaurant, the preparation of the staff attendance table, check the staff's attendance status, instrumentation and personal hygiene.
2. Responsible for the development of the restaurant manager service norms, procedures and marketing strategies and organize the implementation of business requirements for excellence. Continuously improve the management level.
3. Warm hospitality, modest attitude, properly handle guest complaints, and constantly improve service quality.
4. Strengthen on-site management, business hours adhere to the front line, timely detection and resolution of problems in the service.
5. Leading the restaurant's overall quality management team to conduct a rigorous inspection of the quality of restaurant services, good restaurant produce every level of service.
6. Strengthen the management of restaurant property, master and control the use of goods, reduce costs
expenditures and loss of goods.
7. Responsible for restaurant beautification work and restaurant cleaning and sanitation work, grasp the tableware, utensils, cleaning and disinfection work.
8. Timely inspection of restaurant equipment, the establishment of material management system, and do a good job of maintenance. Do a good job of restaurant safety and fire prevention.
9. According to the seasonal differences, the guests, and the chef to discuss, develop a special menu.
10. Take the initiative to communicate with the guests, take the right way to deal with guest complaints, if necessary, report to the catering manager.
11. Regularly convene meetings of restaurant staff to review the recent service situation, the publication of QC group activity records.
12. Emphasis on staff training, regularly organize staff to learn service skills skills, staff awareness of hotels and restaurants, sales awareness training, regular checks and good training records, and staff assessment.
13. Participate in various meetings held by the Ministry of Food and Beverage, to complete the catering manager issued by the other tasks.