A position is established by an organization to accomplish a certain task, and it is composed of the nature of job type, position, professional title and grade, and must belong to one person. Duty is the unity of duties and responsibilities, which consists of two parts: the scope of authorization and the corresponding responsibilities. The following are the responsibilities of various departments of the company that I brought to you. Welcome to read for reference. Let's take a look!

Responsibilities of the waiter in the teahouse (1)

1. Dress according to the regulations of the teahouse and keep personal cleanliness. gfd meets the requirements of the teahouse, always smiles in customer service and obeys the work arrangement of his superiors;

2. Cooperate with other personnel to be responsible for cleaning all parts of the teahouse, placing and maintaining tableware and entertainment facilities;

3. Be responsible for serving and receiving guests, be familiar with the taste characteristics of tea and dishes and the approximate time of production, and understand the relevant cultural background; Can skillfully introduce tea culture to guests. If the incoming guest is looking for someone, please wait a moment and ask the name and room of the person you are looking for.

4. If you don't know the name and location of the guest, you should politely apologize to the guest and ask him to contact the guest personally. Without the permission of the guest, people you don't know are never allowed to enter the guest's room.

5 o'clock tea: you should be familiar with all kinds of tea, introduce all kinds of tea leaves and their brewing methods to the guests, and introduce snacks. You should be familiar with the names and prices of all kinds of snacks. After the guests order, they should repeat the items they ordered, and when they are correct, they should politely say, "Thank you, please wait a moment".

5. Do a good job in the environmental sanitation of the teahouse, wipe the tea-making utensils, tableware and service utensils according to the standard, and do a good job of self-inspection;

6. Arrange the guests to the corresponding seats in time, so as not to neglect the guests; According to the requirements of the guests, if there are special circumstances, please ask the guests for instructions and make appropriate sales promotion;

7. Take the initiative to patrol Taiwan to understand the needs of guests; Control the service frequency according to the actual situation, so as to satisfy the guests;

8. prepare the bill for the guests in advance, check it clearly, sing, buy and collect it to ensure accuracy;

9. Immediately after the guests leave, clean up the countertops, turn over the tables and prepare for the next batch of guests;

11. communicate with the guests actively, ask for their opinions and report to the superior in time;

11. after the business is over, do a good job of finishing all parts. (Check whether the doors and windows are closed, turn off the power supply, etc.)

Responsibilities of the waiter in the teahouse (2)

1. Keep the work clothes clean, flat and wear famous brands at all times.

2. Provide services to the guests according to the established service standards.

3. Do the basic work arranged by the manager and supervisor.

4. Ask the guests what they need in a polite manner.

5. Provide courteous and enthusiastic service.

6. Keep friendly relations with colleagues.

7. Understand and master the regulations on fire prevention, health, hygiene and safety measures.

8. Have a high standard of appearance, appearance and hygiene.

9. Understand and master the staff manual and system stipulated by the restaurant.

11. Take on other responsibilities and assignments.

11. actively follow the arrangement or change of the banquet in the teahouse.

12. Requirements of a waiter:

(1) Honesty, no duplicity, and hypocrisy.

(2) alert, flexible, quick-witted, with eyes everywhere and ears everywhere.

(3) Be diligent and conscientious, strive for progress, and live a simple life.

(4) Skilled in skills, and ready to improve new knowledge.

Responsibilities of Tea House Waiter (3)

1. Learn to master and strictly abide by the relevant rules and regulations of the club.

2. Have corresponding ideological quality and professional quality according to the requirements of the club, and receive training to continuously improve work efficiency.

3. Attend the pre-shift (post-shift) meeting and accept the work arrangement of the supervisor.

4. Be responsible for the cleaning and hygiene of tables, chairs, floors, doors and windows in the personal area.

5. Be responsible for the arrangement of tables and the management of articles.

6. Be responsible for the reception of the guests and introduce the consumption items of the club to the guests.

7. Serve other reasonable requirements of the guests.

8. Be responsible for cleaning the regional service process, closing and rearranging the tables at each table.

9. Keep in touch with guests, establish a good relationship, actively collect guests' opinions and suggestions, and report to superiors in time.

11. Keep good communication with employees in other departments and positions, help each other in their work, and actively cooperate and coordinate.

11. Be familiar with the consumption standards of the clubhouse, constantly master the new service knowledge, and guide the guests to consume reasonably.

12, firmly establish cost consciousness, save water and electricity, and rationally use low-value consumables.

13. Take good care of all kinds of facilities, equipment and articles of the club, use them reasonably, find out all kinds of damages in time, and report them to maintenance in time.

14, establish fire awareness, master relevant fire knowledge, and learn to use various fire-fighting facilities.

15. Complete other tasks assigned by superiors.

responsibilities of the waiter in the teahouse (4)

1. Be responsible for cleaning the teahouse after arriving at the post on time, signing in and changing the tooling, including tables and chairs, sofas, window sills, curtains, telephones, floors, (drinking fountains, small ashtray in mahjong table). Care should be taken not to be too wet when mopping the floor.

2. Whether the articles are put in place, and whether the tea sets and articles in each room are complete and clean.

3. water the flowers once a month, prepare everything for use, and clean and disinfect the cups in time.

4. welcome guests, stand upright and smile, no whispering, no leaning against the wall. Smile when greeting the guests: "Welcome, how many of you, do you need a single room or a booth?" When taking the seat, walk correctly and enunciate clearly, and introduce the charging standard of the room and booth. If there are any promotional activities, please explain clearly.

5. If the guests are looking for someone, please wait a moment and ask the name and room of the person you are looking for.

6. If you don't know the name and location of the guest, you should politely apologize to the guest and ask him to contact the guest personally. Without the guest's permission, people you don't know are never allowed to enter the guest's room.

7. tea ordering: be familiar with all kinds of tea, and introduce all kinds of tea and its brewing methods to the guests. At the same time, when introducing snacks, you should be familiar with the names and prices of all kinds of snacks. After the guests order, they should repeat the items they ordered. After confirmation, they should politely say, "Thank you, please wait a moment".

8. The time for brewing tea should not be too long, and don't keep the guests waiting too long.

9. Patrol Taiwan: Add water to the guests every 11-21 minutes and change the ashtray. Be familiar with the appearance characteristics of each guest, avoid running away, and treat repeat customers with a good memory.

11. When a guest orders a meal, the waiter needs to record it. After ordering, he should repeat it to the guest, and ask the guest to wait.

11. after the guests have finished drinking tea, the waiter should lead the guests to the bar to check out and tell the bar the name of the room where the guests are located and the hall seat number. The bar staff will sign the internal list after receiving the money and seeing off the guests.

12. Taiwan removal: after the guests leave, turn off the air conditioner, put out the cigarette butts that haven't been extinguished, check whether the guests have any left-behind items (if please give them to the bar for registration), clean up the desktop, floor, wastebasket and spittoon, and finally check whether they are clean again.

13. Closing work before coming off work:

1) The paper basket, spittoon, garbage, floor, etc. must be cleaned and transported away overnight.

2) check whether the items in the room are complete.

3) All plugs, lights, air conditioners and water dispensers in all rooms and operation rooms should be turned off.

Job responsibilities of tea house waiter (5)

1. Go to work on time, dress according to company regulations and keep personal cleanliness. gfd meets company requirements, always smiles in customer service and obeys the work arrangement of superiors; Maintain high standards of gfd and hygiene at all times.

2. Understand and master the employee handbook and system formulated by the company.

3. Cooperate with other personnel to be responsible for cleaning the teahouse, placing and maintaining tableware and facilities.

4. Be responsible for serving and receiving guests, be familiar with the taste characteristics of tea and dishes and the approximate time of production, and understand the relevant cultural background; Can skillfully introduce tea culture to guests.

5. Do a good job in environmental sanitation, wipe tea-making utensils, tableware and service utensils according to standards, and do a good job of self-inspection.

6. Set the table according to the standard, replenish all kinds of supplies, do a good job in service reception according to the service standards and operating procedures of the teahouse, and be proactive, enthusiastic, patient and thoughtful in the service process.

7. arrange the guests to the corresponding seats in time, and do not neglect the guests. When taking guests to their seats, we should clearly explain our consumption standards to the guests so as to avoid misunderstanding.

8. Be familiar with tea products and prices, so as to promote tea products to customers and produce them according to customers' requirements. If there are special circumstances, you must ask customers for instructions.

9. When guests are in the box, knock on the door when entering or leaving the box, open and close the door lightly, and use polite language when serving guests.

11. Take the initiative to patrol Taiwan to understand the needs of guests; Every 5-11 minutes or so, you should go into the box to add tea to the guests or control the service frequency according to the actual situation to satisfy the guests.

11. Pay attention to the tea consumption of guests, replenish water, change ashtray and clean the countertop in time, and provide good service to guests.

12. When the guest leaves, he is responsible for leading the guest to the bar to pay the bill and sending the guest to the stairs. Use polite language to prevent the occurrence of single-walking and single-missing.

13. Prepare the bills for the guests in advance, check them clearly, and sing, buy and receive them to ensure accuracy.

14. Ask the guests whether they need the services of other projects, and be responsible for leading the guests to other departments for consumption and document transfer.

15. Immediately after the guests leave, clean up the countertops, turn over the tables and prepare for the next batch of guests.

16. Actively communicate with guests, ask for their opinions, and try to help them solve all kinds of problems in the process of drinking tea. If you can't solve it yourself, you should ask the foreman in time.

17. Try to avoid breakage of appliances, handle with care, and be conscientious in your work.

18. You are not allowed to leave your post without permission, leave your post and flee to work, chat in a pile, surround the bar, refuse to meet customers, make personal phone calls, etc.

19. Take the initiative to help new employees get familiar with the working environment and improve their business skills.

21. Take an active part in all kinds of training, and constantly improve service skills, skills and self-quality.

21. after the business is over, do a good job of finishing all parts. Check whether the doors and windows are closed, turn off the power supply and property safety, etc., and clean up the health on duty before leaving work.

22. Close contact and cooperation with various departments.

23. Complete other tasks assigned by superiors.