The dish delivery clerk is responsible for the delivery of dishes. When the dishes are served in the kitchen, the requirements of dining guests in the restaurant are delivered in time and implemented. The following is the workflow of the food and beverage delivery department I compiled for you, for your reference, welcome to read! Work flow chart of food and beverage delivery department
Job responsibilities and service work flow of food delivery staff in restaurants
1. Work flow of food delivery staff
1. Food delivery staff must adjust and maintain a good mental state before taking up their posts, and do a good job in checking their appearance and appearance before taking up their posts. You must deal with all your personal affairs and take an active part in your work.
2. After the delivery man arrives at his post, he should first check the work log to see if there is any unfinished work or work that needs to be reported to the superior, as well as work matters and notices that need to be known.
3. Attend the pre-shift meeting on time to learn about the tasks assigned on that day and the notice from the superior.
4. Keep the working area clean before the restaurant is officially opened.
5. Prepare the ingredients and utensils of various dishes before the meal, so as to ensure the convenience when the meal is started.
6. before serving, the food delivery staff should report the name and table number of the food to the food delivery foreman, and the food can be served only after approval.
7. The dish delivery staff should actively cooperate with the front desk waiter in the restaurant, so as to? Fast delivery, fast food? .
8. When delivering the dishes to the waiter at the check-in desk, the food delivery clerk should quietly report the names of the dishes and take away the empty plates, bowls and other tableware removed from the check-in desk in time.
9. After the meal is over, the food delivery staff should pay attention to cleaning the floor of the food delivery department and cleaning the specified area.
11. Before leaving the post, the food delivery staff should comprehensively check the hygiene of the work area to ensure a good hygienic environment.
11. The food delivery clerk should fill in the shift work log and the goods handover form in time, and do a good job handover with the next food delivery clerk.
Second, the responsibilities of the food delivery staff
1. Dress according to the regulations of the restaurant, be punctual, fast and serve the command.
2. Do a good job in regional hygiene before meals, and make good preparations before meals.
3. Make sure to serve the right dishes, and be familiar with the characteristics, production principles and ingredients of the restaurant dishes.
4. memorize the room number and table number of the restaurant, be responsible for the accurate delivery of the menu, and deliver it to the waiter quickly according to the serving procedure.
5. In the process of serving food, be light, fast and steady, and do not argue with the guests, so that the courtesy should take the lead and the words should be kept. Do six things wrong: the temperature is not bad enough, the hygiene is not bad enough, the quantity is not bad enough, the shape is not bad, the color is not bad, the ingredients are not bad, and the quality of the dishes is strictly controlled.
6. Prepare seasoning, seasoning and dish delivery tools before meals, and actively cooperate with the kitchen to make preparations before serving.
7. prepare the vegetable cover in cold weather and use it at any time.
8. Be responsible for the coordination between the front desk and the back desk during the meal, inform the front desk service personnel of the changes of dishes in time, and do a good job in the contact, communication and transmission between the kitchen and the front desk.
9. Safely use the tools used in the food delivery room, and use the garbage truck in time to assist the front desk staff to remove dirty tableware and surplus food, and put them in a classified way, paying attention to handle them with care to avoid damage.
11. Do a good job of closing the market, dump the garbage according to the table, and put the empty wine bottles in order.
11. Under the direct command of the head waiter, the dish delivery staff will carry out the work and complete the service of delivering dishes. The arrangement of the foreman must be followed? Obey first and then discuss? The principle of.
12. The dish delivery staff should make good preparations before the meal according to the specifications.
13. Ensure that all tableware and utensils used for dish changing are clean, sanitary, bright and without gaps.
14. Maintain a high awareness of all staff promotion at work, seize the opportunity to recommend various services and preferential policies of the restaurant to customers, and improve customers' desire for consumption in the restaurant.
15. when the service items required by customers cannot be met, recommend compensatory service items to customers in time.
16. If you find that the restaurant has an imperfect system or services that need to be improved at work, you must follow the feedback until the problem is solved.
3. Main operating procedures of the dish delivery staff
1. Priority service procedures
① The dishes that the guests require to serve first.
(2) cold dishes should be served first for the predetermined menu.
③ keep the temperature of the dishes. All dishes taken out of the kitchen are covered with plates, and then taken off at the customer's table.
2. Operating procedures for dish delivery
(1) Before the meal:
① Check the hygiene of the dish delivery room and tidy up all kinds of utensils to ensure the convenience of eating.
② Prepare ingredients and utensils for various dishes before meals, and actively cooperate with the chef's work before meals.
(2) When having a meal:
① When having a meal, stand as required and serve the dishes in an orderly manner.
(2) When cooking in the kitchen, you should immediately match the dish with appropriate ingredients and tell the foreman to draw the order.
③ The dishes must be served on a tray.
(4) When you leave the dish, you must send it to the dining table where you belong, and the waiter will take it to the stage, and then wait for the waiter to pick it up and put the lid back on the tray before you leave.
⑤ When receiving the menu, prepare ingredients and utensils according to different dishes. When the kitchen informs to estimate the menu, it should inform the grandstand staff or foreman in time to cancel the change.
(3) Cleaning the dish delivery room:
① Wash all the used tableware into the cabinet.
② finishing all kinds of sauces and seasonings.
③ wipe all the equipment cabinets.
(4) inspection: carefully check whether the articles are placed in their proper places.
Fourth, the efficiency and service attitude of the food delivery staff meet the requirements
1. Efficiency
(1) After ordering the food, the first dish should be served within 1.5 minutes.
(2) The food delivered by the food delivery staff must be returned to the food delivery department within 1 minutes.
2. Service attitude
(1) The principle of obedience must be followed in the work. If you have any questions, you should report or complain to the higher level management in off-duty time, and you should not affect your work during on-duty time.
(2) Smile at work, which is natural, appropriate and heartfelt, so that guests feel at home, warm, harmonious and relaxed.
(3) Treat guests politely, greeting guests, addressing guests, giving speeches and thanking guests when they leave, and being modest when there are mistakes in work.
(4) In case of customer inquiries, we should try our best to give customers satisfactory answers. If there are any questions, we should ask customers to wait for a moment, and immediately reply to the guests after finding out the situation. If it is really impossible to answer, we should inform customers to contact relevant departments and personnel and give them telephone numbers.
(5) If you meet a guest on the way to serve food, you should say hello to the customer and make way for the guest to go first. If the food needs to be served quickly and exceeds the guests, you must apologize to the guests before you can advance.
5. Skills in the service of the dish delivery staff
In the service, you must:
Smile: Smile is always the same.
two noes: don't neglect the guests or offend them.
three lightness: speaking lightly, walking lightly and operating lightly.
Four Diligences: Eye Diligence, Ear Diligence, Mouth Diligence, Foot Diligence and Hand Diligence.
five tones: welcome when the guest arrives, answer when the guest asks, thank you when the guest helps, apologize for poor care, and send him away when the guest leaves.
five noes: don't take it if the quantity is insufficient, the temperature is uncomfortable, the color is incorrect, the ingredients and seasonings are incomplete, and the utensils are unclean, damaged and unqualified.
six knowledge: know the number of tables, the number of people, the identity of the host, the standard of banquet, the time of meal opening and the variety of dishes.
three understandings: understanding customs, life taboos and special requirements.
second inspection: check the equipment and hygiene before the meal, and check the cleanliness and hygiene of the food delivery utensils. After the guest leaves, check whether there are any food delivery utensils left behind. Serve without delay or pressure, but in time.