? It's hard to know what you're doing, but you can't know what you're doing. Record the post work during this period, and I devote myself to it. At this time, I can sum up experience and avoid mistakes by formulating job responsibility requirements to guide future work. What problems should we pay attention to when writing the job responsibilities? Considering your needs, I specially introduced "Job Responsibilities and Requirements of Catering Attendants (8 Popular Articles)", hoping to help your work and life. Job responsibilities and requirements of catering waiters (8 hot topics) (1)

? 1. Attend the daily general manager's work meeting and preside over the daily food and beverage department meeting to ensure the effective implementation of the hotel's work instructions.

? 2. Complete other tasks assigned by the General Manager.

? 3, do a good job of communication and coordination between the food and beverage department and other departments.

? 4. Be responsible for formulating the long-term and short-term operating budget of the marketing plan of the Food and Beverage Department, and lead all the staff to achieve and exceed the operating targets.

? 5. Regularly study new dishes with the executive chef, deputy manager of the food and beverage department, launch new menus and carry out various promotional activities in a targeted manner.

? 6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", and carry out regular safety and fire prevention education to ensure the safety of guests and the safety of restaurants, kitchens and warehouses.

? 7. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

? 8. Check the working scenarios of managers and the implementation scenarios of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete all the work well, and carry out effective cost control.

? 9, presided over the establishment and improvement of the rules and regulations of the food and beverage department and service procedures and standards, and supervise the implementation.

? 11, regularly in-depth departments to listen to the report and check the work situation, control the food and beverage department's revenue and expenditure, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

? 11. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

? 12. Establish a good relationship with guests, actively solicit guests' opinions and suggestions on catering, deal with guests' complaints enterprising and seriously, ensure to meet guests' catering needs to the maximum extent, and improve the quality of catering services. Job responsibilities and requirements of catering waiters (8 hot topics) (2)

? First, consciously abide by the rules and regulations of the restaurant, and must not leave without leave during work. If there are special situations, you must ask for leave in advance.

? Second, to dress generously and behave gracefully, you must wear work clothes and form a good habit of polite language. Must be courteous, attentive and enthusiastic.

? Three, we should always adhere to the responsibility within the scope of hygiene and personal hygiene, develop good hygiene habits.

? Four, as soon as possible to be familiar with and master the design and color of the restaurant business and special meals, and enthusiastically push mustard for customers to suit their tastes.

? 5. When ordering food for customers, you must cooperate with the chef and give the chef timely feedback on the food information of customers' favorite tastes and suggestions for improvement.

? Six, to work closely with the cashier, timely assist the cashier to verify the customer dining scene. (number of cigarettes, alcohol and staple food)

? 7. Chatting with customers for a long time during work is not allowed to affect business, and it is not allowed to accompany customers with wine and meals. Those who cause adverse effects will be dismissed. Job responsibilities and requirements of catering waiters (8 hot topics) (3)

? 1, roll call on time, report to the leadership when leaving, and sign off at the exact time.

? 2, according to the working procedures and standards to do all the preparatory work before the meal, set the table with a tray, tableware requirements without damage, spare utensils to be sufficient, put clean and beautiful.

? 3. Understand the estimated dishes and abnormal recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional values, etc. in order to do a good job in marketing in time.

? 4. greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs and give up their seats.

? 5. After the meal, provide quality service to the guests according to service procedures and standards. Ordering, serving, serving, wine service, table tour, checkout and seeing off guests.

? 6, always pay attention to the needs of guests, quick response, take the initiative to light a cigarette for guests, change tableware, ashtray, add drinks, tea, to be able to serve before the guests signal.

? 7. Pay special attention to VIP guests, give abnormal attention to the old, weak and sick guests, and provide services according to their corresponding standards.

? 8. Try to help the guests solve all kinds of problems in the dining process, and feed back the problems and complaints of the guests to the supervisor in time when necessary to seek solutions.

? 9. Finish the finishing work after the shift. Job responsibilities and requirements of catering waiters (8 hot topics) (4)

? 1, responsible for all the preparations before the meal.

? 2. Enthusiastically greet the guests, guide them to the appropriate seats, help pull up the chairs and give up their seats, and memorize the names of frequent customers and VIPs.

? 3. When having a meal, politely refuse non-dining guests to visit the restaurant and disheveled guests to eat in the restaurant.

? 4. Maintain good relations with the guests, provide quality services according to the needs of the guests, and actively promote all kinds of drinks, dishes, snacks and other products.

? 5, accept the guest order, according to the prescribed standards and procedures to provide guests with fast and accurate service.

? 6. Answer questions raised by guests about food and hotel facilities, collect comments and complaints from guests, and report to the foreman in time.

? 7. Be responsible for the cleaning and hygiene of the restaurant, and keep the environment, service desk, floor and dining table clean and hygienic, so as to reach the hotel's specified standards.

? 8. Properly handle emergencies in service and keep the restaurant in good order.

? 9. Be responsible for the maintenance of various service equipment and facilities.

? 11, responsible for room service.

? 11, complete other work assigned by the superior. Job responsibilities and requirements of catering waiters (8 hot topics) (5)

? Job responsibilities

? 1. Dress neatly and neatly, be full of energy, attend regular meetings, and get on and off work on time.

? 2. Be responsible for the cleaning and hygiene of the responsible area and make preparations before meals.

? 3. Strictly implement operating procedures, service procedures and hygiene requirements, and strive to improve service quality and work quality.

? 4, familiar with the service process, service skills and catering professional knowledge, familiar with the correct use of all kinds of utensils, to ensure the cleanliness and hygiene of tableware and utensils used.

? 5. Be familiar with all kinds of dishes in this restaurant and memorize all the contents in the menu, including dishes, prices, raw ingredients, cooking methods, taste characteristics and service methods.

? 6. Complete the reception work in a cooperative and courteous manner. When going to work, you should control your mood, keep a good attitude, concentrate, and don't do anything unrelated to your work.

? 7. Attend all training once a week or as stipulated by the restaurant.

? 8. Have a strong sense of responsibility and the ability to handle things independently.

? 9, strictly abide by the rules and regulations of the hotel does not violate the law. Job responsibilities and requirements of catering waiters (8 hot topics) (6)

? Qualifications:

? 1. Education and training requirements: junior high school education or above, and have received shop training and business skills training

? 2. Work experience: after a probation period of 1-3 months, and passed the examination.

? 3. Natural conditions: healthy age between 18 and 31, dignified appearance, gentle personality and moderate height.

? 4. Knowledge requirements: understand the service procedures of the restaurant, understand the basic knowledge of various dishes in this restaurant, and master the basic service operation skills.

? 5. Potential requirements: be able to independently complete the restaurant service operation procedures, be agile, accurate and natural, be good at understanding the guest's psychology, and have the language in place to meet the guest's requirements.

? 6. Basic quality requirements: Abide by the employee handbook, have the professional ethics of the guest first, be polite to others, have gentle language, be self-respecting and self-loving, and have the excellent character of finding money without hesitation.

? 7. Foreign language requirements: be able to communicate with guests simply in English.

? Job responsibilities:

? 1. Roll call on duty on time, report to the leader when leaving the post, and sign off at the exact time.

? 2. According to the working procedures and standards, do all the preparations before the meal, set the table with trays and tableware without damage, spare utensils should be sufficient, and placed neatly and beautifully.

? 3. Understand the estimated dishes and personalized recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional values, etc. in order to do a good job in marketing in time.

? 4. greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs and give up their seats.

? 5. Bring quality service to the guests according to the service procedures and standards after the meal. Ordering, serving, serving, wine service, table tour, checkout and seeing off guests.

? 6. Always pay attention to the needs of guests, be quick-witted, take the initiative to light cigarettes for guests, change tableware and ashtray, add drinks and tea, and be able to serve before the guests signal.

? 7. Pay special attention to VIP guests, give individual attention to the old, weak, sick and disabled guests, and bring services according to their corresponding standards.

? 8. Try to help the guests solve all kinds of problems in the dining process, and feed back the guests' problems and complaints to the supervisor in time when necessary to seek solutions.

? 9. Finish the finishing work after the shift. Job responsibilities and requirements of catering waiters (8 hot topics) (7)

? I. Job responsibilities

? 1. Establish a sense of responsibility as a master, be diligent and dedicated, and love your job.

? 2. On-the-job employees are full of energy, dressing the, wear badges and use polite expressions such as "Hello, thank you, please wait a moment".

? 3. Be familiar with the business areas and projects of various brands, provide contact electricians, duty managers and other services for the settled merchants, and provide warm and thoughtful services to consumers.

? 4, strictly abide by the schedule, don't be late, don't leave early, don't punch in for others, rest time shall not be arbitrarily changed, unified according to the schedule.

? 5. During working hours, you are not allowed to chat together, talk loudly, play mobile phones, read newspapers and magazines, and do things unrelated to your work. (offenders will be fined 11 yuan)

? 6. On-the-job personnel have the right to supervise whether the merchants use the unified sales voucher of Jimei Yiyuan, carefully examine whether the sales orders of the merchants fill in the standards, put an end to disputes and losses caused by irregular contracts, and have the obligation to explain to consumers the importance of using unified sales orders. (offenders will be fined 11 yuan)

? 7. Take good care of sales slips, invoices, seals, travel notes, computers, money detectors, calculators, walkie-talkies, etc., and do not lose them. (Offenders will be compensated according to the regulations and fined 51 yuan)

? 8. If there are any customer complaints, it is necessary to remind customers that they must go to the after-sales office with the sales form of Jimei Yiyuan. If there is any emergency, they should inform the duty manager or the business manager of each exhibition hall in time without delay.

? 9. Abide by professional ethics and keep business secrets strictly, otherwise all problems arising from disclosure will be borne by the parties concerned. (offenders will be fined 11 yuan)

? 11. No quarrel with customers is allowed under any circumstances. If customers (customers and businesses) complain, they should conduct self-examination and accept corresponding punishment. (Offenders will be fined 51 yuan)

? 11, service desk staff should unite and help each other, cooperate with each other, Qi Xin agreement to do their job, always think of the overall situation, and have the spirit of dedication to the enterprise.

? 12. Abide by all rules and regulations of the enterprise, obey centralized and unified administrative management, and accept supervision and assessment.

? 13, complete other work assigned by the leadership.

? Second, the work specification

? In order to standardize consulting services, do a better job in customer inquiry reception, provide comprehensive and thoughtful service to customers, ensure service quality and maintain corporate image, this work specification is formulated.

? (a) consulting services

? 1. In case of consulting customers, you should take the initiative to greet them. "Hello, welcome, what can I do for you?" , natural and generous expression, with a smile.

? 2. For the orientation of customer consultation, the location, arrival route and method should be specified in detail.

? 3. If you are not sure about the products and promotions that the customers are inquiring about, please ask the customers to wait for a while, call the floor and exhibition hall quickly, and do not give inaccurate answers.

? 4. When the customer's inquiry cannot be satisfied, he should apologize politely.

? 5, in case of customer complaints, should be in accordance with the relevant provisions of the home square to solve the problem.

? (2) telephone consultation service

? 1. When a customer makes a telephone inquiry, the first greeting is "Hello, Jimei Yiyuan Home Plaza, glad to serve you". If the telephone rings for more than three times, you should apologize in time: "Sorry to have kept you waiting, glad to serve you".

? 2. Answering customers' inquiries patiently with friendly language.

? 3. Do not use the switchboard telephone to make personal calls, so as to ensure the smooth flow of calls.

? 4. In case of telephone complaints from customers, help customers solve them according to the relevant regulations of Home Plaza, and do not delay or shirk.

? (3) cashier service

? 1, fast and accurate collection of operating funds, on the premise of ensuring the standardization of cashier action, improve the speed and accuracy of cashier.

? 2. There must be no mistakes in the standardized cashier work, and each collection account must be consistent with the income amount. The wrong account must be found out immediately and changed in time. Identify counterfeit banknotes. When a large banknote is found suspicious, it should be euphemistically informed to the customer to ask for a replacement, or the cashier team leader should be informed to handle it. (Offenders will be fined 51 yuan)

? 3. The cashier shall not handle two accounts at the same time, so as not to confuse different accounts and bring unnecessary trouble to customers and themselves. Pay the operating expenses in time, strictly abide by the two lines of revenue and expenditure, and put an end to the phenomenon of making operating expenses. (Offenders will be fined 51 yuan)

? 4. The POS machine must be checked out when the shift is over every day (regardless of whether there is any business on that day). All the credit card bills and the total statement of the day must be submitted to the finance department and must not be lost. When swiping the card, you must check whether the card number is the same as the consumption amount. If you swipe more or less customer money, you must report to the cashier team leader and correct it in time. When the POS machine cancels the consumption on the same day, the consumption must be deleted on the cash register. When the bank makes a refund every other day, no matter whether the same transaction is made on the same day or not, it will go through the refund procedure of manual reconciliation according to the requirements of the bank. If a customer submits 1 payment vouchers and swipes multiple cards, multiple cards should also be entered in the cash register. For example, if the customer submits multiple payment vouchers, one card will be swiped once, so as to avoid the phenomenon of uneven bank charges. (offenders will be fined 11 yuan)

? 5. When receiving a check, it can only be a transfer check, and it must be made