catering management is divided into front desk management (service) and background management (kitchen). The following is service management. For reference.

management system for restaurant waiters

1. Keep abreast of the table reservation and restaurant service task list of the day, and make sure to arrange the table. Q5T,EW

2. Accept the guest's temporary reservation.

3. Be responsible for seating and welcoming guests to the restaurant.

4. Be neat and tidy, and don't leave your post without permission.

5, according to the guests of different objects, arrange their favorite table reasonably.

6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report them to the restaurant supervisor in time.

7. politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant.

8. Ensure the sanitation of the lot and make all preparations.

9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.

Responsibilities of the waiter:

1. Set up the dining room and dining table according to the specifications and standards, and make good preparations before the meal.

2. Ensure that the tableware and glassware used are clean, sanitary, bright and without gaps. Tablecloths and napkins are clean, crisp, undamaged and stain-free.

3. greet the guests as per the service procedure, assist them to order food, and introduce the special or seasonal dishes to them.

4. Be neat and tidy, and don't leave your post without authorization.

5. Patrol the Taiwan frequently, provide various services according to the procedures, collect and remove tableware in time, and change the handlebars frequently. Be good at selling drinks.

6, after the meal, do a good job of cleaning the restaurant.

7. Be familiar with the contents of menu and wine labels, such as how to make food.

8, do a good job of finishing after dinner.

Job responsibilities of the vegetable runner:

1. Do a good job of putting clean tableware and utensils into the cabinet before business, and ensure that they are convenient to use when opening meals.

2. Prepare ingredients and utensils for various dishes before meals, and actively cooperate with the chef's work before meals.

3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.

4. Understand the checkout method and keep the order properly for recheck.

5. Assist the front desk clerk to make pre-meal preparation, after-meal service and after-meal finishing work.

6. Assist the chef to control the quality, such as the shape of the dish, the cold and hot degree of the dish, etc.

7. Assist the front desk clerk and communicate the information in the front and back office.

1. Deduction system:

1. When taking up the post, you are disheveled and don't wear the work number plate. 2 points

2. Those who dial the phone or use the hotel phone for personal affairs without permission while on duty. 2 points

3. Eating food left by guests or hotel gifts privately. 2 points

4. Those who do not pay attention to hygiene, spit everywhere and discard sundries. 2 points

5. Those who arrive late or leave early for no reason (including those who don't attend pre-shift and post-shift hygiene) 2 points

6. Those who doze off on duty. 4 points

7. Playing with the facilities in the venue without permission. 2 points

8. Work is lax, and reasonable service is not provided to the guests in time. 4 points

9. Those who failed to clean at the designated post that day. 2 points

11. Those who are not polite to guests. 3 points

11, do not take personal appearance and appearance seriously. 2 points

12. Those who transfer classes without the approval of management personnel. 2 points

13, the pre-shift meeting and cleaning were absent without reason. 5 points

14. Pay no attention to manners, talk loudly and speak indecent language during the shift. 3 points

15. Leave the job without permission without reasonable explanation. 5 points

16. Those who read magazines on duty or go on duty for no reason. 2 points

17. Those who stay elsewhere to be lazy or chat or leave their posts. 2 points

18. There was an error in billing or delivering food. 1

19. Runners in business premises. 2 points

21, graffiti damage public facilities. 5 points

21, not according to the standard greeting service guests. 2 points

22. Do not take the initiative to make it dereliction of duty. 3 minutes

23. Use the toilet for more than 11 minutes on duty. 2 points

24, not standing according to the specifications or standing time is not on time. 2 points

25. Failing to conduct pre-meal inspection and pre-meal preparation as required before the meal. 2 points

26. Those who serve drinks without using trays. 1

27. Those who fail to clean up empty bottles, boxes and dishes in time. 2 points

28. Get together and chat during the shift. 2 points

29. It is not standard or polite to answer the phone. 3 points

31. There is no active greeting consciousness when meeting guests. 2 points

2. Whoever commits one of the following faults will be fined more than 11 points, depending on the seriousness of the case.

1. Be rude to the guests or quarrel with them.

2. Those who drink, gamble and fight.

3. posting or altering hotel notices or instructions without authorization.

4. Those who intentionally destroy public property or guest's articles.

5, poor work or poor service, complained by guests.

6. those who make false or defamatory remarks, thus affecting the reputation of guests or hotel colleagues.

7. those who leave early during business hours without justifiable reasons.

8. those who collect wine from guests without permission.

3. Reward system:

1. Those who are loyal to their duties, are serious and responsible for their work, establish a good reputation for their departments, and stand out in the monthly summary. 11 points

2. Those who have made great contributions to the economic benefits of this department through hard work. 21 points

3. Those who stand up and do good deeds to protect the property and personnel safety of this department. 41 points

4. Those who are honest and don't lose money. 5-11 points

5. Those who are praised by guests, colleagues and superiors for their excellent work. 5 points

All the above regulations shall be handled as appropriate according to the current situation, and each deduction of 1 points will be divided into RMB and 5 yuan. I hope colleagues will take it seriously, and if there are any additions or changes, they will be notified in writing.