With the gradual development of society, more and more occasions need to use job responsibilities. Clear job responsibilities can make employees understand and master job responsibilities, maximize labor management, scientifically allocate manpower, and make people do their best and match people with posts. So what kind of job responsibilities are effective? The following is my collection of job responsibilities of catering waiters for your reference, hoping to help friends in need.
Job responsibilities of catering waiters 1 1, keep fresh, clean and elegant, and bring warm, polite, thoughtful and high-quality catering services to guests.
2, cooperate with the foreman, obey the foreman and superior leadership command, unity, good at helping colleagues,
3, the work should be done with four diligence: oral diligence, eye diligence, hand diligence and foot diligence, and timely understand the requirements of guests.
Be good at introducing and selling the drinks and dishes in this restaurant to customers.
5. I want to have a good understanding of business operations, master and understand the dining status and rules of every drink and food that guests need.
6, strong sense of responsibility, have the potential to handle business independently, report problems in time, be good at asking questions after work, and convey the opinions put forward by guests in time.
7, to do a good job of recipients, storage and daily consumption of items in bars and floors, as well as monthly inventory of items and drinks,
8. Do a good job in cleaning the floor and bar before and after going to work, carefully check whether the spare tableware is complete, and whether the utensils and necessities on the table are neat and complete.
9. Have good conversation potential, be good at using language skills, bring the best service to guests, be polite, master principles, answer questions, and be concise.
10, strengthen the study of business knowledge, constantly master service skills, bring service quality,
Job responsibilities of catering waiter 2 Job responsibilities:
1, pay attention to manners and establish the concept of customer first.
2. Be familiar with the relevant service rules and items in the mall.
3. Perform duties in strict accordance with the company's regulations, and do not follow the private rules.
4, patient service, be kind to customers main work:
1. Welcome customers at the beginning of business every day.
2. Handling and recording of customer complaints
3. Customers store/take packages
4, responsible for the distribution of promotional items.
5. Testing and debugging of buyers of large household appliances.
6, accept customer consultation
7. Tracking and publishing supermarket news.
8. All-store broadcasting service. Use standard terminology.
10. Auxiliary work for qualified customers to return goods:
1. All work areas (customer service desk, bag storage office, gift distribution office, electrical test area, return office, customer entrance) should be kept clean and hygienic at all times.
2. Take care of the company's property (broadcasting system, computer, membership card punching machine, plastic molding machine, etc.). ) and check it regularly. 3. Be familiar with the division of labor, product display and operation principle of each department, and understand the staged promotion plan and featured products of the newsletter of the company.
4, customer complaints should be carefully recorded, major issues should be reported in a timely manner.
5. Avoid making customers noisy in public places.
6. Receive gifts from the receiving department with the gift list submitted by the receiving department.
7. When the customer comes to ask for a return, check whether it meets the return requirements; When the floor supervisor comes to collect the returned goods, he must carefully check the contents of the list and sign for confirmation. 8. Assist other departments (such as cashier, inventory, anti-theft, fire prevention, etc. )
Job responsibilities of catering waiter 3 1, responsible for all preparations before meals.
2. Greet the guests warmly, guide them to the right seats, help pull the chairs to give up their seats, and memorize the names of regular customers and VIPs.
3. When dining, politely refuse non-dining guests to visit the restaurant and disheveled guests to eat in the restaurant.
4. Maintain good relations with guests, provide high-quality services according to the needs of guests, and actively promote all kinds of drinks, dishes, snacks and other products.
5. Accept guest orders and provide fast and accurate services for guests according to the prescribed standards and procedures.
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 cleanliness of the restaurant, keep the environment, service desk, floor and dining table clean and hygienic, and meet the standards stipulated by the hotel.
8. Properly handle emergencies in service and keep the restaurant in good order.
9. Responsible for the maintenance of various service equipment and facilities.
10, responsible for room service.
1 1. Complete other tasks assigned by superiors.
Job responsibilities of catering waiter 4 job responsibilities
1, remember and abide by all hotel rules and regulations.
2, according to the provisions of the assembly card, dress neatly and generously, be punctual and polite, and obey the command quickly.
3. Be responsible for all the preparations before the bar opens, take charge of the inventory of the day, and issue the goods receipt, which shall be signed by the supervisor for confirmation.
4, responsible for the warehouse to get enough drinks.
5. Accept drinks orders and prepare all kinds of drinks for guests.
6. Be responsible for properly keeping the drinks and other items stored by the guests.
7, responsible for wiping all the cups and utensils, do a good job in health.
8. Save all drinks orders and make financial statements for verification.
9, maintenance equipment in the bar, if there is any damage, fill in the maintenance form in time.
10, keep a good relationship with customers and superiors, and make a daily report of drinks in time.
Job responsibilities of catering waiter 5 Qualifications:
1. Education and training requirements: Junior high school education or above, with store training and business skills training.
2. Work experience: passed the probation period of 1-3 months and passed the examination.
3. Natural conditions: healthy age is between 18-30, dignified appearance, gentle personality and moderate height.
4. Knowledge requirements: understand the service process 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 process, 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 customer first, be polite to people, have gentle language, have self-respect and self-love, and have the excellent character of not hesitating to change money.
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 in at the right time.
2. According to the working procedures and standards, do a good job in all preparations before meals. The trays and tableware on the dining table are not damaged, and the spare tableware should be sufficient and neat and beautiful.
3. Understand the estimated dishes and personalized recommended dishes of the day, and understand their prices, taste characteristics, preparation methods, nutritional values, etc. In order to do a good job in marketing in time.
4. Greet the guests, greet every guest within three meters of you with a smile, help the guests pull the chair and give up their seats.
5. According to after-dinner service procedures and standards, provide quality service for guests. Ordering, serving, serving, wine service, table tour, checkout and seeing off guests.
6. Always pay attention to the needs of the guests, be quick-thinking, take the initiative to light cigarettes for the guests, change tableware and ashtrays, add drinks and tea, and serve before the guests signal.
7. Pay special attention to VIP guests, give individual attention to the old, weak, sick and disabled guests, and provide good services according to their corresponding standards.
8. Try to help the guests solve all kinds of problems during the meal, and feed back the guests' problems and complaints to the supervisor in time when necessary to seek solutions.
9. Finish the finishing work after work.
Job responsibilities of catering waiters 6 ● Responsible for organizing foreman and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.
● Seriously complete other tasks assigned by the manager. Job responsibilities of Chinese restaurant manager
● Supervise the daily operation of the restaurant, prepare the employee's attendance sheet, check the employee's attendance, and check whether the employee's instrument and personal hygiene, uniforms, hair, nails and shoes meet the requirements.
● Have the spirit of dedication to the company, constantly improve the management art, be responsible for formulating the promotion strategy, service standards and processes of the restaurant manager and organizing their implementation, and require the business to keep improving.
● Pay attention to the training of subordinates, organize employees to learn service skills regularly, train employees on company awareness and sales awareness, and regularly check and make training records.
● Warm hospitality, modest attitude, proper handling of guest complaints and continuous improvement of service quality. Strengthen on-site management, stick to the front line of business hours, and find and correct problems in service in time.
● Lead the Q (Total Quality Management) team of the restaurant to check the service quality of the restaurant and ensure every aspect of the restaurant's products and services.
● Strengthen the property management of restaurants, master and control the use of articles, and reduce expenses and loss of articles.
● Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.
● Check the equipment status of the restaurant in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.
● Long-term good cooperation with chefs. According to seasonal differences and guest conditions, study and formulate personalized menus.
● Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Manager.
● Hold regular restaurant staff meetings, review the recent service status, and release Q group activity records.
● Do a good job in guest relations and actively communicate with guests; Handle guest complaints, take immediate action to solve them, and report to the food and beverage manager when necessary.
Job responsibilities of catering waiter 7 job responsibilities
1, neatly dressed, full of energy, attending regular meetings, and commuting on time.
2. Be responsible for the cleaning and hygiene of the responsible area and make preparations before meals.
3. Strictly implement operating rules, 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 various utensils, to ensure the cleanliness 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 materials, cooking methods, taste characteristics and service methods.
6. Complete the reception work in a cooperative and polite way. When you go to work, you should control your emotions, keep a good attitude and 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. It is not illegal to strictly abide by the rules and regulations of the hotel.
Job responsibilities of catering waiters 1. Job responsibilities
1, establish a sense of ownership, be diligent and dedicated, and love your job.
2. On-the-job employees are energetic, neatly dressed, wearing badges and using 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 settled businesses, and provide warm and thoughtful services for 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. Don't chat, talk loudly, play with mobile phones, read newspapers and magazines or do things unrelated to work during working hours. (Offenders will be fined 10 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 are filled in the specifications, 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 10 yuan)
7. Keep sales slips, invoices, seals, travel notes, computers, money detectors, calculators and walkie-talkies. Don't lose it. (Offenders will be compensated according to regulations and fined 50 yuan).
8. If there are customer complaints, it is necessary to remind customers to take the sales slip of Jimei Yiyuan to the after-sales office. In case of emergency, the duty manager or the business manager of each exhibition hall shall be informed without delay.
9. Abide by professional ethics and keep business secrets strictly, otherwise all problems arising from disclosure shall be borne by the parties themselves. (Offenders will be fined 10 yuan)
10. Under no circumstances are you allowed to quarrel with customers. If customers (customers and businesses) complain, they should conduct self-examination and accept corresponding punishment. (Offenders will be fined 50 yuan)
1 1. Service desk staff should unite and help each other. Qi Xin agreed to do his job well, always consider the overall situation and be enterprising.
12. Abide by the rules and regulations of the enterprise, obey centralized and unified management, and accept supervision and assessment.
13. Complete other tasks assigned by the leaders.
Second, the work norms
In order to standardize the consulting service, do a better job in customer inquiry reception, provide comprehensive and thoughtful service for customers, ensure service quality and maintain corporate image, this work specification is specially formulated.
(1) consulting service
1. When you meet a consulting customer, you should take the initiative to say hello. "Hello, welcome. What can I do for you?" , natural and generous expression, with a smile.
2. For the positioning of customer consultation, the location, arrival route and method should be explained in detail.
3. If you are not sure about the products and promotions the customer is asking about, please wait a moment, call the floor and exhibition hall quickly, and don't give inaccurate answers.
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 improvement plaza to solve the problem.
(2) Telephone consultation service
1. When you have a customer's telephone consultation, the first greeting is "Hello, Jimei Yiyuan Home Plaza, glad to serve you". If the phone rings more than three times, you should apologize in time: "I'm sorry to have kept you waiting, and I'm glad to serve you."
2. Patiently answer all kinds of inquiries from customers in friendly language.
Don't use the switchboard to make personal calls to ensure the smooth communication.
4. In case of customer telephone complaints, help customers solve them according to the relevant regulations of Home Plaza, and do not delay or shirk.
(3) Cashier service
1, collect operating funds quickly and accurately, and improve the speed and accuracy of cashier under the premise of ensuring the standardization of cashier action.
2. There must be no mistakes in the standardized cashier work, and each collection account must be consistent with the income amount. Wrong accounts must be found out immediately and corrected in time. Identify counterfeit banknotes. When large bills are found to be suspicious, customers should be euphemistically informed to request replacement, or the cashier team leader should be informed to handle them. (Offenders will be fined 50 yuan)
3. Cashiers are not allowed to handle two accounts at the same time, so as not to confuse different accounts and bring unnecessary trouble to customers and themselves. Pay operating expenses in time, strictly observe the two lines of revenue and expenditure, and put an end to the phenomenon of manufacturing operating expenses. (Offenders will be fined 50 yuan)
4. Be sure to check out the POS machine when you hand over the shift every day (regardless of whether there is any business on that day). All credit card bills and the total bill of the day must be submitted to the finance department and must not be lost. Be sure to check whether the card number is consistent with the consumption amount when swiping the card. If you brush more or less customer money, you must report to the cashier team leader and correct it in time. When the POS machine cancels the daily consumption, the consumption must be deleted on the cash register. When the bank makes a refund every other day, no matter whether the same transaction occurs on the same day, it will go through the refund formalities of manual reconciliation according to the requirements of the bank. If the customer submits the 1 payment voucher and swipes multiple cards, they should also enter multiple cards in the cash register. For example, customers submit multiple payment vouchers, and each card is swiped once to avoid the phenomenon of uneven bank charges. (Offenders will be fined 10 yuan)
5. When the check is received, it can only be a transfer check. You must use the check register to register and inform the merchant that the goods have been paid. Pay attention to check whether the check is overdue, the seal is clear and complete, the check password is complete, the amount is correct, the case is consistent, the handwriting is correct, and the face is clean and flat. If necessary, please ask the finance department to assist in the audit. (Offenders will be fined 50 yuan)
6. The petty cash of each cashier is 500 yuan, which is counted and signed every day; Every day after work, petty cash is kept in the safe of the finance department. The cashier foreman and the staff in the accounting office do not check regularly to ensure the integrity of the reserve fund. If it is found that the reserve fund is insufficient in 500 yuan, the reserve fund is insufficient and the corresponding punishment is accepted. (Offenders will be fined 100 yuan)
(4) gfd regulations
1, etiquette must be in accordance with the provisions of the unified tooling, work shoes.
2, when mount guard must wear a badge, badge can not have any cover before.
3. All tools and buttons must be fastened, and sleeves and open collars are not allowed.
4. Dark or turtleneck underwear is not allowed in the shirt.
5, when mount guard long hair must be tied or tied.
6. Don't grow long nails or dye them.
7, etiquette personnel must be light makeup mount guard according to the following provisions:
⑴ Lipstick: Use orange or pink series, and don't use lipstick that is too thick or too dark.
⑵ Eyebrow pencil: Use a dark eyebrow pencil, and don't paint your eyebrows too black.
⑶ Eye shadow: Use brown series.
⑷ Eyelashes: Black mascara can be used.
5. Eyeliner: Don't use colors other than black.
8. Don't spray too strong perfume when working.
9, etiquette must wear accessories according to the following provisions:
⑴ Earrings: Only one pair of earrings can be worn, which shall not exceed the auricle.
⑵ Necklace: Only one necklace can be worn, and it shall not be exposed outside the collar.
⑶ Ring: Only one ring can be worn on both hands, and the width is within 8 mm..
⑷ Watch: Don't wear exaggerated fashion watches. 10, etiquette personnel are not allowed to do wet work.
1 1. Etiquette should pay attention to oral hygiene and remove odor.
12. When working, keep a standard standing posture, keep your head and neck straight, look straight ahead, and naturally keep a smile on your head.
13. Be generous, polite, neither supercilious nor supercilious, and keep your gfd at all times according to regulations.
(5) Specification for duty records of service desk and cashier
1, the service desk and cashier must have accurate and clear duty records and shall not be altered. If there is any change, it shall be signed by the change person and marked with the date of change. (Offenders will be fined 10 yuan)
2. When on duty, hand over the activities and unfinished items of the day in detail. (Offenders will be fined 10 yuan)
3. Before leaving work, record the unfinished matters and things that need to be explained to another class on the duty record (offenders will be fined 10 yuan).
The above work specifications must be strictly implemented, and offenders will be punished according to the corresponding regulations.
Job Responsibilities of Catering Attendants 9 (1) Light Meal Service Requirements
1, to find out the varieties served that day (such as soup, seafood, seasonal vegetables, desserts, fruits, special introductions and sales).
2. Material preparation: (soy sauce, pepper, boiled water, menu, hot towel, tray, etc. ).
(2), pre-meal inspection work
1, attend the regular meeting before class and obey the work arrangement of the day.
2. check gfd.
3, countertop decoration: tableware neat, uniform, clean and seamless, tablecloth, mouth cloth without damage, no stains.
4. Placement of tables and chairs: the chairs are clean and dust-free, the surfaces of the chairs are free of stains, and the tables and chairs are arranged neatly or with patterns.
5. Workbench: Dining cabinets and trays should be placed neatly, and the dining cabinets should be placed neatly without skew.
6. Check flowers and plants.
7. Check the ground.
(3) Welcome guests
1 greeter When the guests entered the restaurant, the greeter enthusiastically asked the guests with a bow ceremony (about 30℃), "Welcome, sir/madam, how many people are there?" After taking the guests to their seats, pull up the chair and sit down, hand the menu to the guests with both hands and say, "This is our menu, sir/madam. The friendly tone makes the guests feel particularly respected.
2. Restaurant waiter
(65438+ (2) Pull up the chair and give up your seat. The waiter should assist the usher in arranging the guests' seats. When pulling a chair, pay attention to the female guests first, then pay attention to the male guests.
(3) If guests need to take off their coats, help them hang up their clothes.
(4) Room service: hand in a towel from the guest's right and say, "Sir/Miss, please use a towel".
Job responsibilities of catering waiters 10 1. Do a good job in pre-meal preparation, in-meal service and post-meal arrangement, create a thoughtful, fast and happy service experience for customers and ensure customer satisfaction.
2. Be good at introducing and promoting the drinks and specialties of this restaurant to customers;
3. Receive customers with initiative, enthusiasm, courtesy, patience and consideration, so that customers feel at home;
4. Use polite language to serve the guests.
5. Cooperate with the foreman, obey the leader above the foreman, unite and be good at helping colleagues;
Job responsibilities of catering waiter 1 1 1. Keep fresh, clean and elegant, and provide warm, polite, thoughtful and high-quality catering services for guests.
2. Actively cooperate with the supervisor, obey the command of the supervisor and superior leaders, unite as one, and be good at helping colleagues.
3. Be good at introducing and promoting the drinks and dishes in this restaurant to customers.
4. Proficient in business operation knowledge, master and understand the dining situation and rules of every drink and food that guests need.
5. Do a good job of collecting, keeping and reporting the daily consumption and loss of articles in bars and floors, and do a good job of taking stock of articles and drinks every month.
6. Do a good job in floor and bar hygiene before and after going to work, and take the initiative to check whether the spare tableware is complete, and whether the utensils and necessities on the table are neat and complete.
Job responsibilities of catering waiters 12 1. Gfd is dignified and neat, graceful, and greets him on time.
2. Use service courtesy honorifics and greet guests with smiling faces.
3. Enthusiastically lead customers to sit down, pull chairs to give up their seats, solicit opinions from guests on the number of seats, ensure that the number of seats is consistent with the number of tableware, and inform the front desk attendant.
4. Accept the reservation under the condition of politely answering the phone and communicating with the reservation clerk or under the guidance of the management, and repeat when answering the phone.
5. Fill in the reservation book accurately, and notify all branches and relevant personnel of the restaurant.
6. Remember the names, habits, taboos and preferences of frequent customers and VIP guests as much as possible, and strive to maintain warm, caring, friendly and cordial service standards to make guests feel at home.
7. Be familiar with the hotel's service facilities and projects, so as to answer the guests' inquiries in time.
8, responsible for the daily process registration form and form, to ensure the correct preparation.
9, responsible for the designated scope of health work.
10 Abide by the rules and regulations of the hotel and complete the tasks assigned by the restaurant management.
Job responsibilities of catering waiter 13 1, call the roll on time, report to the leader when leaving the post, and sign in at the specific time.
2, according to the working procedures and standards to do all the pre-meal preparations, set the table with a tray, tableware requirements without damage, spare tableware to be sufficient, put clean and beautiful.
3. Understand the estimated dishes and abnormal recommended dishes of the day, and understand their prices, taste characteristics, preparation methods and nutritional value. In order to do a good job in marketing in time.
4. Greet the guests, greet every guest within three meters of you with a smile, help the guests pull the chair and give up their seats.
5. After dinner, 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 the guests, quick response, take the initiative to light a cigarette for the guests, change tableware, ashtray, add drinks, tea, can serve before the guests signal.
7. Pay special attention to VIP guests, give abnormal attention to the old, weak, sick and disabled guests, and provide services according to their corresponding standards.
8. Try to help the guests solve all kinds of problems during the meal, and feed back the guests' problems and complaints to the supervisor in time when necessary to seek solutions.
9. Finish the finishing work after work.
Job responsibilities of catering waiters 14 1. Responsible for hotel reservation and make detailed records.
2, do a good job in the health of the region, the environment is clean and tidy, and the work utensils are placed in an orderly manner.
3. Answer the phone with beautiful voice and decent manners, be able to answer the phone in English, local language and standard Mandarin, and have good communication skills.
4. Write correctly and clearly, and use computer software to input and sort out data.
5. Keep customer files (old customers and new customers), follow up visits and strengthen communication with customers.
6. Have a full understanding of the dishes and be able to accurately explain their characteristics and prices to the guests.
7. Remember the names, habits, taboos and preferences of old customers as much as possible, and strive to maintain a warm, caring, friendly, smiling and cordial working attitude, as well as agile, accurate and flexible working methods to make guests feel at home.
8. Be familiar with the hotel facilities and projects, so as to answer the guests' inquiries in time.
9. Fill in the reservation book accurately and notify relevant personnel to the restaurant.
10, answer the phone politely, accept the reservation under the guidance of the restaurant manager and supervisor, and repeat when answering the phone.
1 1. Comply with the rules and regulations of the hotel and complete the handover of restaurant management.
12, follow up the reservation to ensure the accuracy of the reservation.
13, complete the handover work and make handover records.
Job Responsibilities of Catering Attendants 15 Job Responsibilities
I. Overview of responsibilities:
According to the rules and 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 without any complaints. Provide catering services in accordance with the hotel's established policy of VIP priority and zero complaints.
Second, the main responsibilities of the hotel waiter:
1. Provide catering services to guests according to restaurant service standards and procedures (pay special attention to speed and accuracy).
2. Clean and maintain the equipment and tools in this area.
3. Prepare alcoholic and non-alcoholic drinks.
4. Understand different kinds of wine and different wine service methods.
5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits.
Three, the administrative responsibility of the hotel waiter:
1. Assist the foreman to make monthly and daily inventory of operating equipment.
2. Report all abnormal events, guest complaints, lost and found, and losses to the waiter supervisor.
3. Attend pre-meal meetings and daily and monthly restaurant summary meetings.