if small catering enterprises want to manage their employees well, they must formulate a set of perfect management systems. Today, I would like to think about the rules and regulations of small catering staff.

rules and regulations for small catering employees

a personnel policy

1. Establish and maintain a harmonious relationship between the company and employees.

2. Make every employee proud of the company's policies, services and development.

3. respect each employee, maintain their dignity and pay attention to their development.

4. Select outstanding employees to hold management positions at all levels.

5. Arrange perfect training for each employee to improve their skills and efficiency.

6. ensure that the employees of the company work in a safe, clean and comfortable environment.

7. Give every employee reasonable remuneration and rewards.

8. Serve employees and solve their worries.

two working rules

1. The personnel management of the company is under the unified management of the general manager of the company, and the cadres at or above the class level in each branch are responsible.

2. establish an organization with reasonable structure and clear responsibilities, formulate and improve various rules and regulations, arrange the right people to the right jobs, and establish an effective talent attraction and employee incentive mechanism is the company's personnel work principle.

1. locker system:

1. each employee is equipped with a locker for use by employees.

2. The wardrobe keys are uniformly distributed by the personnel department. If they are lost, they shall not be replaced without authorization, and the personnel department will arrange them uniformly and pay compensation according to the price.

3. All personal belongings shall be stored in the locker and shall not be brought into the work area.

4. Money and other valuables should not be stored in the wardrobe, and the company will not be responsible for any loss.

5. Do not change the locker with others without permission.

6. Keep the dressing room clean. Damage to other facilities in the locker or locker room, compensation according to the price.

7. When you leave the store, you should return the wardrobe key to the company.

2. Access system:

1. Employees must go through the employee access when going to and from work.

2. Don't come and go in the guest activity area at will.

3. Do not rest or sleep in the guest activity area.

3. Dining system:

1. The working meal lasts for 31 minutes, and all employees must have a civilized meal within the specified time range.

2. Employees are forbidden to drink alcohol during meal time, and any food is not allowed to be brought into or taken out of the company.

4. Personal grooming standards:

1. Hair:

Stained and neatly groomed. The standard of male hair is that the eyes are not covered before, the collar is not covered after, and the ears are not covered on both sides; Women's long hair should be well coiled and fixed with a hairnet, and no exaggerated hair accessories should be worn.

2. face:

fresh and clean. Men are not allowed to grow beards, and women are not allowed to wear earrings; Women need to wear light makeup when they take up their posts, and they are not allowed to wear exaggerated ornaments and unnecessary hand ornaments.

3. Hands:

No long nails, clean nails and no dirt. Female nail polish can only be colorless.

4. Foot:

Men wear black socks, change them every day and polish their shoes before going to work. Women should wear the specified sock color, without hanging silk or breakage.

5. Smell:

Always take a bath, keep your body fresh and prevent sweating, do not eat smelly food before going to work, rinse your mouth after meals, keep your mouth clean and free from odor, and do not use strong spices (perfume).

6. Uniforms:

You must wear the required work clothes when you go to work, wash them neatly, button them all, and do not roll up the cuffs and trouser legs. Uniforms are only allowed to be worn during office hours. Employee's famous brand: wear a brand to work. Before working, carefully check whether the famous brand is worn in the correct and appropriate position, and keep the brand clean and undamaged.

5. Basic service etiquette:

1. When you meet guests, superiors or colleagues in the business premises, you greet them actively and enthusiastically.

2. Always smile, always keep the correct way of standing, sitting, walking and using the standard salute.

3. Talk to the guests in the right way and listen to them.

4. Do four things lightly-speak lightly, walk lightly, close the door lightly, and operate lightly.

5. walk to the right, don't cross in front of the guests, and don't overtake them.

6. don't hang out, don't get together and chat in the workplace.

7. Use unified answering language when answering and calling.

8. It is a common, basic and common courtesy to make guests feel kind and warm.

6. Basic hospitality terms:

1. Greetings: Welcome, hello, good morning, good night, goodbye, please take care of me, it's really a fine day, please go, leave, thank you, you're welcome, please come again.

2. Answer: Yes, I got it.

3. decline: I'm terribly sorry. I'm really sorry to bother you.

4. Question: Excuse me? .

5. Request: Sorry to trouble you? .

6. Apologize: I'm really sorry for my poor care. I'm sorry to have kept you waiting. I'm sorry to bother you. Please pay attention in the future. Please wait a moment.

7. Quit halfway: rude.

8. name confirmation: excuse me, who's calling?

9. Answer: Yes, ok.

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.

2. Accept the temporary reservation of guests.

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.

Job responsibilities of the waiter

1. Arrange 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.

responsibilities of the dish delivery staff

1. Do a good job of cleaning tableware and utensils 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.