Employee code refers to the rules of conduct that employees in an enterprise must abide by in their daily work. The following is the Management Standard for Employees in Catering Industry (6 general rules) that I carry with me. I hope it helps you.
Staff management standard of catering industry 1 (1), leisure catering 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
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(2) pull 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.
The catering staff management code 2 1. 1 accepts the service work assigned by the minister and provides quality services to the guests.
1.2 Responsible for pre-meal preparation.
1.3 Take good care of the dining room facilities and equipment, and keep them clean.
1.4 Do a good job of hygiene before and after business, keep the restaurant clean and tidy, and ensure the cleanliness and integrity of tableware and parts.
1.5 Ensure that all kinds of articles and seasonings are clean and sufficient.
1.6 Understand the guest reservation and table arrangement for each meal, and provide thoughtful service for the guests.
1.7 serve in strict accordance with the service procedures and service specifications stipulated by the restaurant. Details of serving guests.
1.8 be familiar with the names, unit prices, knowledge of dishes and drinks and service operation skills of all varieties on the menu.
1.9 warmly welcome every guest.
1. 10 accepts guests' orders, orders drinks and promotes restaurant specialties. Help guests choose according to their tastes.
1. 1 1 Always check the quality of dishes and drinks to prevent unqualified dishes and drinks from being provided to guests.
1. 12 pass the guest's request to the kitchen.
1. 13 Maintain good relations with guests through polite reception and astute and knowledgeable conversation.
1. 14 can deal with all kinds of emergencies quickly and effectively.
1. 15 Understand the items carried by the guests and remind them to bring them back after meals.
1. 16 is responsible for replenishing all kinds of tableware in the restaurant in time for emergency use.
1. 17 Ask guests for their opinions and suggestions on the quality of dishes, the bottom of pots and the quality of service.
1. 18 Maintain personal health and cleanliness.
Staff management rules of catering industry 3 ● Be neat, dignified, generous, smiling and polite when taking up posts.
Be familiar with the name, time, number of people and table arrangement of the ordering unit (or individual) on that day, pay attention to record the special activities of the guests (such as birthday celebrations), and report to the supervisor in time if there is any important situation. Take care of clothes for guests and ask if there are any valuables. Valuables remind guests to take care of themselves.
● Arrange the preparation menu and wine list, and replace them in time if they are damaged.
Greet the guests, guide them to the reserved table or the table they are satisfied with, pull chairs, spread napkins, and hand over menus and wine lists for the guests.
● When the room is full, be responsible for arranging the customers who arrive later, so that the guests are willing to wait.
Pay attention to the names of frequent customers, which can increase the intimacy and pride of guests.
● Listen to customers' opinions at any time and report to superiors in time.
Pay attention to all kinds of problems in reception work at any time, report to superiors in time and assist in handling them.
● Master and use polite expressions, such as "Hello, sir and madam, welcome to our shop" and "Welcome to our shop".
● Answer the phone. When ordering food by telephone, the guest should ask the name, unit, time and number of people, and listen to the phone accurately and quickly.
Introduce all kinds of dishes, drinks and specialties in the restaurant to attract guests to eat in the restaurant. When the guests leave the restaurant after eating, stand at the door to see the guests, ask their opinions and thank them. Welcome guests to come next time. Responsibilities of the floor supervisor in Chinese restaurant
● Arrange daily morning, middle and evening shifts, and make attendance records of the foreman and ushers.
Check the waiter's gfd before going to work every day.
● Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to clean and prepare meals and wine utensils.
● Always pay attention to the dynamics of diners and the service of restaurants, and conduct on-site command. In case of VIP or important meeting, check whether the pre-meal preparation and table setting meet the standards, and take the stage to serve in person to ensure the high standard of service.
● Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guest files, properly handle guest complaints and report to the Chinese restaurant manager in time.
● Regularly check the facilities and count the tableware, formulate the use and storage system, and report to the restaurant manager in time if there are any problems.
Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting the best worker of the month.
● Organize foreman and waiters to participate in various training and competition activities, and constantly improve the service level of themselves and their subordinates.
● Actively 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 QC team of the restaurant to check the service quality of the restaurant and ensure the service quality provided by the restaurant.
● 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 restaurant equipment in time, establish a material management system, do a good job in maintenance, and do a good job in restaurant safety and fire prevention.
● Keep good cooperation with chefs for a long time. According to seasonal differences and guests' situation, study and formulate special menus.
● Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Manager.
● Hold restaurant staff meetings regularly, review recent service situation, and publish QC 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.
Staff management rules of catering industry 4 I. Personal hygiene
1. Personal hygiene and cleaning of the contract area must be done every day.
2. When entering the kitchen, work clothes and work shoes must be clean and tidy, and wash your hands before work.
3. It is forbidden to wear jewelry and nail polish at work, and smoking is forbidden in the workplace.
4. Female employees are not allowed to keep long hair shawls, and male employees are not allowed to keep long hair and beards.
Second, environmental sanitation.
1. Keep the ground free of oil, water, dead corners and sundries.
2. Keep the tiles clean and bright, and clean the doors and windows frequently. Damage to kitchen equipment should be reported for repair in time.
Before coming off work, the refrigerator, stove, side dish table and cleaning cabinet should be cleaned.
4. If the "four pests" are found, food and utensils should be put in a safe place before they are eliminated.
Third, the refrigerator hygiene
1. The refrigerator should be kept by a special person.
2. Keep the refrigerator clean inside and outside and scrub it once a day.
3. Check the quality of food in the refrigerator every day, avoid mixing raw and cooked food, and do not fold plates. Fish, meat and vegetables should be separated accordingly.
Food should be kept fresh, clean and hygienic. Finished and semi-finished products entering the refrigerator should be tightly wrapped in fresh-keeping boxes, bags and films, and food should not be exposed for too long at room temperature.
Fourth, tableware cleaning and disinfection
1. The washing pool shall be clearly marked, and one pool shall not be mixed or used for multiple purposes. Dirt should be packed in a covered container and removed on the same day.
2. Must hold relevant certificates. Tableware cleaning should be "one scraping, two washing, three passing four disinfection", and the disinfection temperature should be no less than 20 minutes at 100℃.
3. Disinfected tableware should be stored in a special cleaning cabinet for standby, and should not be mixed with other items. Disinfected and unsterilized tableware should be stored separately.
Staff management rules of catering industry 5 I. Work attitude
1, according to the hotel operation process, complete all the work accurately and timely.
2, employees have different opinions on the boss's arrangement but can't convince the boss, in general, should obey first.
3. Work hard, be enthusiastic, speak kindly, be modest and prudent, and behave steadily.
When dealing with customers' complaints and criticisms, you should listen calmly and explain patiently. Don't argue with the guests under any circumstances, and report the unresolved problems directly.
5. On the basis of the stipulated working hours, employees should get ready for work in advance. Do not leave without leave or leave early during working hours.
6. No loitering, chatting, eating snacks, reading newspapers or playing mobile phones during working hours. It is forbidden to eat or drink food with peculiar smell, to smoke in public places such as restaurants and kitchens, to do things unrelated to basic work, and to eat or drink in the kitchen (except at work).
Hospitality, standing service, using polite language, hand service, mouth service and leg service.
Second, appearance, appearance, manners and personal hygiene.
1. The mental outlook of employees should be natural, smiling and dignified.
2. Employees' work clothes should always be kept clean and tidy (if they are lost or damaged, clothing expenses must be paid).
3. Male employees should shave, and their hair should not go through their ears and collars. Female employees should comb their hair, clean and tidy, and can't paint their nails or wear rings.
4. During working hours, don't cut your nails, pick your nose, pick your teeth, yawn and sneeze while covering your hands, keep quiet, don't talk loudly, and be light in speaking, walking and operating.
Third, the attendance rate
1. Employees must go to work according to the shifts arranged by the hotel manager. If they need to change shifts or take time off, they must obtain permission from the supervisor.
Employees who arrive late for work and leave early will be deducted from their wages according to the situation at that time. If they can't go to work in an emergency, they can only leave with the approval of the manager. Otherwise, it will be treated as absenteeism (absenteeism is counted as three days).
Employees are not allowed to leave the store during working hours without approval.
4. Employees should apply to the manager (30 days in advance) and leave after approval. If the employee is not at fault, the hotel will return all the wages due. Serious violation of hotel rules and regulations, such as ○ 1, ○2, absenteeism for more than three days, ○3, poor service attitude, weak sense of responsibility, lazy attitude and slow action at work, which has a serious impact on the hotel, ○4, beating and cursing with colleagues and guests. Wages are deducted or not paid.
Verb (abbreviation for verb) rewards and punishments.
1, the hotel has outstanding performance in improving management, improving service quality and economic benefits, and those who make outstanding achievements in their daily work will be rewarded.
2. Employees who violate the hotel rules and regulations will be deducted according to the situation at that time.
Security of intransitive verbs
1, observe the no-smoking regulations in places.
2. Flammable and explosive articles are not allowed to be placed near the stove or high-power electric lamp.
3. Any employee who finds that cigarette butts are still smoking should put them out immediately. If wires are found to be loose, worn and broken, and power sockets and electrical appliances are damaged, they should be reported immediately and repaired in time.
Seven, after the kitchen management
1. Before going to work, the chef must check the safety status of fuel pipes, burner switches and other facilities. If leakage is found, the valve should be closed and reported to the boss. You must check all kitchen equipment and turn off all valve switches before you get off work.
2. The kitchen must be clean, and the staff should wash their hands thoroughly before and after work to keep their hands clean. When working, the staff should wear neat clothes, do not leave long hair and nails, and avoid touching or polluting the finished food with their hands when working.
3, the staff should always clean up the rag paper scraps and other debris stained with oil, and clean up the grease on the stove at any time. The hygiene of the operating room should be cleaned at any time. Smoke exhaust equipment and other equipment and tableware should be cleaned regularly to keep the environment and utensils clean. The whole room should be cleaned at least twice a day. Pay special attention to the cleanliness under the kitchen cabinet, inside the kitchen and corners to prevent the corrosion of residual food. Sewage should be poured in the air instead of staying in the kitchen overnight, and the periphery of the sewage bucket should always be clean.
4. Don't leave or talk to others when cooking, don't smoke or put cigarette butts at work, and don't lie down, stay or hang clothes, shoes and other sundries in the kitchen.
Staff management rules of catering industry. Be safe.
1, pay attention to fire prevention and theft prevention. If you find any accident signs or abnormal phenomena, you must immediately report to the relevant leaders and security departments, and find out the reasons and handle them in time to nip in the bud.
2, carefully check the unsafe factors before and after work, eliminate unsafe hidden dangers, and ensure the safety of life and property of restaurants, guests and employees.
3. Relatives, friends and irrelevant personnel are not allowed to be brought into the workplace, and guests are not allowed to stay in the duty room or dormitory.
4. If suspicious and illegal employees or mental patients are found, they should report to the immediate superior, the general manager's office and the security department in time.
Second, in the event of a fire, the following measures must be taken:
1, stay calm and don't panic.
2. Call colleagues for assistance and press the fire alarm nearby.
3. Inform the operator to inform the duty manager of the security department and the fire control center.
4. Cut off all power switches and close the doors and windows of the fire scene.
5. Use the nearest fire fighting equipment to put out the fire.
6. If a fire is caused by electric leakage, do not use water or foam to put out the fire.
7, such as the fire expanding and life-threatening, must guide the guests to evacuate the scene of the fire.
Third, emergencies.
1. All employees must cooperate vigorously, carry forward the spirit of being brave in taking responsibility, taking the lead in setting an example and being brave in dedication, and spare no effort to protect state property and the lives of guests and employees.
2. When an accident happens, signs should be added to warn irrelevant employees not to approach the dangerous area, and the security department should be informed in time, and the manager on duty and the general manager will handle it quickly.
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