In today's society, many occasions are inseparable from job responsibilities, and formulating job responsibilities can maximize the scientific allocation of labor and employment. Want to learn to formulate job responsibilities but don't know who to consult? The following are the welcome duties I have arranged for you. Welcome to read the collection.

Welcome duties. Dress neatly, dignified and generous, full of energy, attend regular meetings, and go to work on time.

2. Familiar with the restaurant business.

3. Responsible for the maintenance, cleaning and sanitation of the glass window and surrounding green plants in the entrance area of the restaurant.

4. Understand the reservation of the day and the dishes and environment of the restaurant.

5. Be responsible for welcoming guests, achieve "five tones", be active, enthusiastic and polite, and be good at using polite language and answering skills for guests.

6. Obey the organization arrangement of the foreman and actively cooperate with the reception work of the floor attendant.

7. Remember the names, occupations and work units of important guests.

8 to participate in training, enhance business knowledge, improve service quality and work quality.

9. Obey the rules and regulations of the restaurant.

10, in case of waiting for guests, do a good job of emotional comfort.

Welcome job responsibilities 2 1. Check the hygiene, table setting standards and required items to ensure the work efficiency of each jurisdiction;

2. Attend the regular meeting of the Food and Beverage Department every day, put forward reasonable suggestions and listen to work instructions;

3. Make the shift schedules of supervisors, foremen and employees every week, supervise the production of employee shift schedules, prepare employee attendance sheets, check the attendance of employees, and check whether the instruments and personal hygiene, uniforms, hair, nails and shoes of employees meet the requirements;

4. Pay attention to the training of subordinates, organize employees to learn skills on a regular basis, train employees on hotel awareness and sales awareness, check regularly and make training records;

5. Strengthen the property management of restaurants under its jurisdiction, master and control the use of goods, and reduce expenses and loss of goods;

6. Responsible for the cleanliness of the restaurant, maintain environmental sanitation, beautify the restaurant, and clean and disinfect tableware and utensils;

7. Develop good customer relations, meet the reasonable requirements of the guests, and actively communicate with the guests; Handle guest complaints and take immediate action to solve them, and report to the manager of the food and beverage department when necessary;

8. Closely contact and cooperate with relevant departments, put forward suggestions on food sales to chefs, and jointly provide high-quality catering services for guests;

9. Complete other tasks assigned by F&B manager.

Welcome job responsibilities 3 1. Arrange the work of the staff in each position of the class, urge the staff of the class to abide by various rules and regulations, master and care about the ideological status and professional expertise of the staff of the class, do a good job in unity within the class, and assist the supervisor in business training;

2, check the waiter gfd, who can't meet the requirements of standards and specifications can't mount guard, supervise the waiter's specific operation, found that the problem is corrected in time, to ensure that the service work meets the standards;

3. Make clear the work assigned by the restaurant supervisor, lead the waiter of this class to make preparations before meals, and focus on checking whether the supplies and articles are complete, clean and undamaged;

4, after eating, pay attention to observe the guest dining situation, at any time to meet the guests' various dining needs; Important guests and waiters should serve in person when they are understaffed; Supervise the waiter to recommend special dishes and drinks to the guests and take the initiative to introduce them;

5, take the initiative to solicit the opinions of the guests dining, report in time;

6. Maintain communication and coordination with other teams and departments;

7, seriously implement and check the restaurant cleaning and hygiene work, set an example, and urge the service personnel to take care of and save all the items in the restaurant.

8. Ask for guests' dining opinions and report the dining situation and work opinions to the supervisor in time;

9, do a good job of daily shift, do a good job of inspection before coming off work, including locking the door, all kinds of water and electricity switches, etc.

The duty of welcoming guests. Responsible for cleaning the welcome hall and waiting restaurant.

A. Before each meal, the floor and tableware hygiene of reception hall and waiting restaurant must be thoroughly cleaned.

B. Pay special attention to the flowers and other decorations in your area.

2. Greet the guests warmly and politely, guide the guests to the right position according to the different requirements of each table, and help pull the chair to give up the seat.

3. Be responsible for receiving the menu of the warehouse management department and distributing it to every front desk attendant when guiding customers to sit down.

4. Be familiar with all the service items in the store and the marketing policies of the day, and be able to answer all kinds of questions for the guests accurately and fluently.

5. Answer all calls, make a record of telephone reservation, and accurately notify the front desk clerk in the reservation area or room before the market opens.

6, record the visit on duty, need to inform the information, to give accurate transmission through information transmission.

7. Do a good job of customer service in the waiting restaurant.

A. Do a good job of pouring and refilling tea for customers waiting for meals.

Timely issue waiting cards to waiting customers and make registration.

C. After receiving the "Return Notice" from the front desk attendant, guide the customers waiting for meals to take their seats in turn according to the number of people at the front desk.

8. Do a good job of receiving, delivering, accurately and timely mail and newspapers in the store.

9, do a good job of finishing after dinner, according to the customer's comments and dining information, make a record of returning to Taiwan, write a summary of the day, and hand it over to the competent manager before signing off.

10, obey the duty arrangement and temporary scheduling of the competent manager.

Responsibilities of welcoming guests Article 5 Responsibilities:

1. Accept the hotel reservation needs of online and offline customers and solve them properly.

2. Answer customers' telephone inquiries about hotel and other product information, answer them and make relevant records.

Job requirements;

1, enthusiastic working attitude, certain pressure resistance, good execution and team spirit;

2. Have certain communication skills, articulate, cheerful and confident, and have strong language expression skills and interpersonal skills;

3. Technical secondary school education or above, standard Mandarin, polite speech and sweet voice;

4. Proficient in basic office software operation and proficient in Chinese and English typing;

5. Have excellent service consciousness and professionalism.

Responsibilities of welcoming guests Article 6 Responsibilities:

1, receive and greet guests and recognize every guest who comes in;

2. Answer the phone and assist the guests in arranging seats;

3. Control time and increase passenger flow;

4. Communicate guest preferences and arrival records with other employees and managers;

5. Customers should be active, enthusiastic, polite, patient and considerate;

6, to provide services to guests, customers first;

Requirements:

1, one year or above reception experience in catering industry (western food/hotel experience is preferred);

2. Have basic experience in serving Chinese and western food, and have certain oral English and standard Mandarin service ability;

3. Age: 18-28 years old, high school education or above, female, height: 168cm or above, male: 175cm or above;

4. Simple computer operation skills (word, Excel);

5, serious and responsible work, high obedience;

Welcome job responsibilities 7 1. Responsible for welcoming guests, paying attention to procedures, welcoming guests actively, and attending pre-dinner meetings before meals.

2. Understand the main customers of the day, accept the orders of the guests who are dining on the day according to the customer situation and table arrangement, and send the relevant information to the banquet reservation department, manager and cashier.

3. Welcome and greet guests warmly, friendly and politely, and arrange and guide them reasonably according to different guests.

4. Memorize the names, habits and hobbies of regular VIP guests, and make them feel at home.

5. Answer the guest's inquiries, collect the guest's opinions and report to the supervisor in time.

6. When the room is full, politely explain to the guests or help them contact and suggest going to the food store for dinner.

7. Participate in pre-meal preparation and post-meal finishing, and count the number of people dining on duty.

8. Inform the restaurant foreman, waiters and guests to take their seats in time.

9. Adjust the dining table layout at any time.

10. Ensure that the welcome area is clean and tidy, distribute menus and wine lists before meals every day, collect them after meals, and count them to avoid shortage.

1 1. Send the guests away politely and say "thank you, welcome to come again".

12, complete other tasks assigned by the boss.

Welcome job responsibilities 8 1. Consciously abide by the company's rules and regulations, maintain the image of the company and its brand, and maintain a good personal professional image;

2. Ensure that customers feel warm and thoughtful service;

3. Do a good job of customer reception according to the brand requirements, make records at the same time, and answer the phone when necessary;

4. Complete the tasks temporarily assigned by the leaders.

Requirements:

1, college degree or above, major in secretarial, administrative and related fields;

2. More than one year relevant work experience, proficient in using relevant office software;

3. Enthusiastic, positive, meticulous and patient;

4. Good image and temperament;

Welcome job responsibilities 9 Job responsibilities:

1, clean and tidy, welcoming guests on time, natural and graceful.

2. Use service honorifics, greet the guests with a smiling face, ask the number of guests actively, and thank the guests with a smile when leaving the restaurant.

Polite language must be used in the welcoming ceremony.

4. Enthusiastically lead customers to sit down, pull chairs to sit down, send recipes, and properly answer guests' inquiries.

Qualifications:

1, good image and temperament, good at communication;

2. Polite, well-spoken, smiling, giving people a sense of intimacy;

3. Understand the reception etiquette.

Welcome duties: 10 1. Responsible for welcoming guests, fully embodying the polite service spirit of the department.

2. Require a certain public relations ability, clearly remember the purpose and charge price of various facilities and services in this department, so that guests can consult and sell to them.

3. Do a good job in customer service procedures.

4. Make room arrangements for booking and individual guests, so as not to bring guests again.

5. Be responsible for the guest's checkout service and make registration.

6. Don't let the guests in and out of the customs. If it is found that the guest has not paid, it is necessary to remind the guest and cashier in time to prevent them from leaving the bill.

7. Responsible for the health work in the lobby. Always keep it neat and orderly.

8. It is forbidden to ask guests for tips.

9. Complete other tasks assigned by superiors.

Welcome job responsibilities 1 1 1. Organize gfd and go to work with light makeup;

Second, understand the order situation of the day;

Third, do a good job in the sanitation of the welcome area;

Arrive at the designated location four or five minutes in advance;

5. When the guest comes, take the initiative to ask whether to locate;

Sixth, when leading guests into the restaurant, communicate with the counter attendant;

Seven: when leading the guests, walk in front of the guests' right side, about 1 m;

8. When the guests leave the restaurant, the usher will take the initiative to see them off and say goodbye to the guests politely. Master the capacity and layout of the restaurant in order to answer the guests' inquiries, arrange the guests reasonably and balance the workload.

Nine, answer the phone, make a reservation record of the restaurant, and memorize the reservation content, responsible for the implementation.

Ten, generous appearance, decent behavior, responsible for welcoming guests to dinner warmly and politely.

Eleven, guide the guests to the appropriate seats, when the restaurant is full, should patiently explain to the guests, and do a good job of registration for the guests. Ask for advice when guests leave and keep good relations with them.

Twelve, to assist the restaurant waiter to do a good job before and after meals.

Thirteen, try to remember the names, habits and hobbies of frequent customers, and provide personalized service to make guests feel at home.

Responsibilities of welcoming guests 12 1. Under the leadership of the audio supervisor, do a good job in the operation of audio equipment.

2. The sound foreman works under the leadership of the sound supervisor and is responsible for the administrative and technical work of the whole class.

3. The sound foreman needs to love his job and be serious and responsible for his work. At work, lead employees to be familiar with all kinds of rules and regulations in strict accordance with working procedures, and lead employees to seriously implement and fill in work records.

4, carefully assign the work of employees, patrol at any time, and deal with emergencies and supervise equipment maintenance.

5. Be familiar with the operation of the equipment, understand the arrangement of large-scale activities in the food and beverage department, and assist the supervisor to arrange personnel reasonably to ensure the normal work.

6, strict with yourself, set an example, do a good job in this group, to prevent accidents.

7. Be polite.

8. In the absence of the supervisor, be responsible for acting as the supervisor.

Audio room service procedures and standards

1, working procedure

(1) Ordinary box and ktv audio address service.

(2) Audio equipment services for large banquets and conferences.

(3) After the large-scale activities, do a good job of equipment inventory and recycling.

(4) Check the equipment regularly.

(5) Solve equipment failures at any time in daily work.

2. Working standards

(1) When the staff in the sound room receives the banquet order, they should make good preparations according to the order requirements.

(2) Before the banquet, check whether the equipment is in good condition to ensure the normal performance of the banquet.

(3) Responsibilities During the banquet, the personnel on duty should stick to the department and quickly eliminate sudden failures.

(4) Ensure that during the banquet, if a guest requests ktv service, the songs that the guest needs can be played in time.

(5) After the banquet, check the equipment.

(6) Ensure that the audio equipment in the dining room box and ktv box works normally, and check it regularly.

Ktv welcome program

1. Guide the guests into the ktv box. After the usher registers, the foreman or department manager will guide the guests into the KTV box with the usher.

2. Arrange guests to sit down

(1) There are mainly sofas in KTV, so guests should be arranged in the position facing the KTV screen.

(2) The lady or the oldest lady among the guests is seated.

(3) When arranging the guests to sit down, the most important thing is to arrange the seats, that is, to arrange the adjacent guests reasonably for the guests.

(4) The sofa should allow the guests a certain space and sit gracefully.

3, to assist the boot

(1) The foreman or department manager helps the guest turn on the TV, adjust the sound or inform the sound control room to start.

(2) The service personnel provide free fruits or snacks or tea quickly (generally included in the minimum consumption).

(3) Ask whether a special waiter is needed and arrange it quickly if necessary.

Ktv checkout and cashier process

To do a good job in the checkout of ktv boxes, it is necessary for the staff to check out the cashier according to certain responsibilities and authority after being familiar with the settlement policy of the enterprise.

1. Good preparation before closing is based on quick and accurate closing, including:

(1) Prepare invoices, carbon paper, writing tools, etc. At the same time, check the invoice handover form for errors.

(2) Prepare enough small change in cash with a clean face.

(3) Check whether all kinds of equipment are in good condition.

(4) Confirm the area that the service personnel are responsible for that day.

(5) According to the judgment of the number of guests on that day and the workload during the peak period, make psychological preparations.

(6) Clean the countertop and put all kinds of electrical appliances in the most convenient position.

(7) Adjust your mental state and work in the best physical and mental state.

2. Check the records of original settlement vouchers such as song order and wine list. The consumption of catering and entertainment in ktv boxes is more complicated. Customers often have the need to increase dishes and drinks or temporarily increase entertainment content. Service personnel should correct and delete in time and accurately, and carefully check the consumption content on the original settlement voucher. This figure usually becomes part of the settlement work.

(1) Check whether the name and price recorded on the catering list are consistent with the enterprise's standards.

(2) Whether there are abbreviations or ambiguities that you can't understand.

(3) Whether the entertainment consumption record on the bill is complete.

(4) supplement, especially whether to verify the return of vegetables and drinks. The waiter should mark his work code on the voucher to facilitate management. Clarifying the details of customers' accounts payable is convenient for accurately calculating the total amount of cash transactions, and also convenient for making concise and quick answers to customers' inquiries.

3. A good checkout service should provide accurate and fast service when customers ask for checkout, especially in ktv boxes. You can't ask customers to check out quickly because they spend too much time or occupy the box for too long, and you can't ask customers to check out because they are close to work or handover time. When you check out, you should shorten the waiting time of the guests as much as possible to speed up the checkout.

Responsibilities of welcoming guests 13 I. Preparations

1. Keep elevators, equipotential areas and public passages clean, and keep green plants in order;

2. Clean and mop the ground at the gate, and do a good job in the facade hygiene, window glass hygiene and ground hygiene of the welcome hall on the third floor;

3. Wipe the reception desk, glass doors, murals, plush chairs, benches and decorations. ) and honor cards; And check whether the mineral water and disposable cups, publicity materials and decorative paintings required by the guests are standardized;

4. Prepare the fully folded enterprise newspaper and reservation card and put them in the designated location;

5. Check whether the walkie-talkie used can work normally.

6. Understand the customer situation of the day and check the order situation; Communicate and coordinate with floor foreman.

7. Before eating, the usher on the first floor should stand in the designated position with a walkie-talkie and wait for the guests to arrive. Stand up straight, don't rely on anything, naturally cross your hands in front of your abdomen, and keep a good smile, posture and high spirit.

Second, the leadership seat

1. When the guests come, take the initiative to say hello, bow and greet them warmly; "Welcome to * * *", and ask the guests for meal information, such as "Sir or Miss, do you have a reservation? How many people? " Help guests hold down the elevator button; As soon as the guest entered the elevator, he said loudly, "Please go to the third floor and have a good meal!"

2. The greeter on the first floor will inform the greeter on the third floor of the guest's dining information in time, and the greeter on the third floor will stand at the elevator entrance when the elevator opens and give a welcome speech; "Welcome to * * *";

3. When guiding the guests, the usher should walk on the left side of the guests, keep a distance of about 1 m, and introduce the restaurant's characteristics or corporate culture to the guests in a timely manner); Ask the guests if they need to open a private room, and if so, introduce the charges of the private room in time;

4. When arranging guests' seats, sit down according to the number and requirements of guests;

5. Pull the chair to give up your seat, gently pull the back of the chair with both hands, then hold the right hand firmly and greet the guest "Please sit down". If there are children, take the initiative to send them to the BB stool;

6. When the guest's personal belongings need to be placed, he should take the initiative to consult the guest, put the items in a place that does not affect walking, and put on a coat for the guest;

7. Give the customer's dining information and requirements to the counter attendant;

8. After at least one guest is seated, he can leave only after handing over to the waiter clearly.

9. Several groups of guests arrive at the same time, so they should be seated one by one and greet the waiting guests.

Third, the service when guests are equal.

1. When the restaurant is full and the guests come, do a good job of explanation and settlement, and offer mineral water to the guests; And arrange meals for guests in the order of registration;

2. When the guests who have reserved seats fail to arrive in time, they should inform the leaders to deal with them in time so as to decide whether to reserve seats;

3. During the meal, ushers should always keep the door area and reception desk clean and hygienic.

Fourth, bid farewell to Fujian

When the guests leave the restaurant, the usher bows 30 degrees to the guests, says farewell words such as "Thank you for coming, take care, and welcome to visit next time", and sends newspapers or reservation cards. If a packed guest takes the initiative to carry it for the guest.

Welcome job responsibilities 14 job responsibilities:

1. Accept different forms of room reservation such as telephone, fax and internet, and input the reservation information into the computer and convey it to relevant departments and posts;

2, in a timely manner in accordance with the working standards and procedures for scheduled changes, cancellation and other data processing;

3. Check in for the guests, arrange rooms, and meet the reasonable needs of the guests as much as possible;

4, keep the front desk clean and tidy, check whether the required forms, stationery and promotional materials are complete, and report to the front desk foreman;

5. Carefully check the guest information entered into the computer in the previous shift, and timely and accurately enter the guest information on duty;

6. Assist the cashier at the front desk to check out the guests;

7. Complete other tasks assigned by the manager.

Requirements:

1, good image and temperament, age 18-28 years old;

2. College degree or above, 1 year relevant working experience, secretarial, administrative and other related majors are preferred;

3, strong sense of service, skilled use of computer office software;

4. Have good coordination and communication skills, have a sense of responsibility, be lively and cheerful, and have affinity;

5. Mandarin is accurate and fluent;

6. Have a certain knowledge of business etiquette.

Responsibilities of welcoming guests 15 1. Be responsible to the sales supervisor and accept supervision and assessment.

2. Understand the reservation of the table on that day and the kitchen and service work required for the floor.

3. Accurately grasp the seat reservation situation at each time, accept all kinds of reservations according to relevant requirements and notify relevant personnel in time.

4. Effectively grasp customer information and report to the business supervisor in time.

5. Assist the supervisor to establish customer files, standardize their own behaviors, pay attention to gfd, behave in a dignified manner, and be a good representative of the hotel image.

6. Responsible for cleaning the work area and keeping the environment clean and beautiful.

7, responsible for dining guests with seats and farewell work.

8. Answer guests' inquiries about dishes, services and facilities. Pay attention to collecting guests' opinions or suggestions on the hotel.

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