Work Plan of Restaurant Head Waiter

Text of Work Plan of Restaurant Head Waiter -

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Responsibilities of Restaurant Head Waiter:

1. Under the leadership of the department manager/director, check the implementation of departmental rules and regulations and the completion of all work.

2. Arrange, lead, supervise and inspect employees to make all preparations before business, timely and truthfully report the situation of the department to the manager, and report the performance of each employee to the department manager/director.

3. Strengthen the awareness of site management and deal with emergencies in time. Master the guest's mentality and lead the staff to continuously improve the service quality.

4. Strengthen public relations awareness, make friends, establish a good image of this department, and have certain customers.

5. be familiar with the business, carry forward the spirit of hard-working and conscientious in the work, play an exemplary role, and assist the department manager/director to enhance the cohesion of the employees in this department.

6. check the work dress and personal appearance of the attendant on duty.

7. Do a good job of attendance and rest for each employee, strictly control the work, and do not be selfish.

8. Arrange the work of restaurant service personnel reasonably, and urge the waiters to do a good job in service and cleanliness.

9. always pay attention to the dynamics of dining staff and the service situation in the restaurant, and give instructions on the spot. In case of VIP guests or important meetings, carefully check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high level of service.

11. strengthen communication with guests, understand their opinions on food, understand their emotions, properly handle their complaints and report them to the department manager/director in time.

11. Check the electric switch, air conditioner switch and sound condition of the restaurant, and do a good job of safety and power saving.

12. Check the facilities and check the tableware regularly, formulate the use and storage system, and report any problems to the department manager/director in time.

13. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and do a good job in cleaning and disinfecting tableware and utensils.

14. hold a meeting before and after work to implement the daily work plan.

15. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of their work achievements as the basis for selecting outstanding employees every quarter.

16. Actively complete other tasks assigned by the superior manager. Complete the work objectives systematically and efficiently, and get better guarantee in terms of time, personnel, materials, equipment, funds (cost), etc. 2. Steps to make a work plan: 1. Determine the work objectives-project, content and time limit. 2. Divide the work objectives into several aspects or steps.

this year, our department will try a new reward mechanism when assessing the quality of employees' work. On the basis of good basic assessment items such as work discipline, work attitude, obedience consciousness and service standard, we will set up "work efficiency award-which means accurate and rapid work, basically no complaints" and "health quality award-which means normal equipment and facilities, sanitation and cleanliness, beauty and correct equipment" and ". Replace the previous comprehensive scoring assessment method with these individual awards to stimulate employees' enthusiasm for work with appreciation. For reference only, I wonder if it will help you!