Job responsibilities of hotel waiters

Overview of responsibilities:

According to the regulations of the hotel, under the guidance of the shift foreman, provide catering services to the guests according to the service standards set by the hotel, so as to satisfy the guests and ensure that there are no complaints.

catering service shall be conducted according to the hotel's established principle of VIP first and zero complaints.

Main responsibilities of hotel waiters:

1. Provide catering services to guests according to restaurant service standards and procedures (paying special attention to speed and accuracy).

2. Clean and maintain the equipment and tools in the area.

3. Prepare and prepare alcoholic and non-alcoholic beverages.

4. Know different types of wine and different wine service methods.

5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits.

Administrative responsibilities of hotel attendants:

1. Help the foreman to make monthly and daily inventory of operating equipment.

2. report all unusual events, guest complaints, lost and found things and losses to the waiter's supervisor.

3. attend the pre-dinner meeting and the daily and monthly restaurant summary meeting.

4. Attend all meetings and trainings organized by hotel management for employees.

5. Be responsible for the cost saving of guest supply, food supply, electricity and water.

Technical responsibilities of hotel attendants:

1. Wear the required work clothes and keep a good appearance.

2. report to the foreman before going to work and get instructions, such as floor allocation, menu changes, guest comments and complaints.

3. Complete the material preparation table within the specified time:

3.a Check whether all plates, carts, tableware, glassware, tablecloths, etc. are clean and tidy.

3.b check whether the ground in the area is clean.

3.c check whether the service desk is complete, including glassware, porcelain, plates, etc.

4. Understand all the foods and drinks on the menu, the dishes promoted, the daily special menu, their ingredients, preparation methods, collocation weight and appearance.

5. always bring a pen and lighter.

6. say hello to the guests after they enter the restaurant and arrange their seats.

7. Order the food for the guests correctly and confirm the order every time.

8. Learn to give advice to guests to promote the sales of the food and beverage department and increase the satisfaction of guests.

9. Complete the menu and wine list and send them to the supervisor for delivery to the kitchen.

11. take food from the kitchen and drinks from the bar according to the a la carte menu.

11. Be able to provide catering services according to the established service rules of the restaurant.

12. When serving, you should serve all the necessary tableware and seasonings.

13. Confirm the guest's satisfaction, and notify the supervisor and manager immediately if there are any complaints.

14. Pay attention to the guests unnoticed and provide all kinds of needed extra services.

15. Use the cashier to provide the bill.

16. use the cashier clip to return the change to the guest immediately.

17. Show the guests out of the restaurant and thank them.

18. Clean the table in the distribution area and make the table again.

19. Clean and replenish service area supplies before work.

21. I can use all the equipment in the restaurant.

21. Be able to provide banquet service, room service and other restaurant services.

Personnel responsibilities of hotel waiters:

1. Establish and maintain good relations with departments and departments.

2. at work, provide personnel exchanges within the food and beverage department and other departments to cultivate team spirit for the hotel.

Hotel waiter relationship:

1. Be responsible to the foreman of the team.

2. communicate with guests when providing food and services.

3. When providing services to guests, the relationship with the service and the kitchen.

4. keep in touch with employees of other departments when hotel activities and special tasks are completed.

Substitution and temporary tasks:

It may be rotated with other restaurants in the hotel.