There are six points in the workflow of hotel food delivery staff:

1, as an assistant to the front desk supervisor of the restaurant, and complete the tasks assigned by the superior on time with good quality and quantity.

2. Hold a pre-class meeting for each meal, and lead the whole class to do a good job in reception service according to the regulations and quality requirements of restaurant delivery service. Responsible for the cleanliness of the restaurant, lead the whole class to introduce and promote the dishes, and accurately connect with the waiters to ensure accurate, high-quality and efficient service.

3, understand the daily customer dining situation and banquet reservation requirements and standards, accomplish know fairly well, and arrange the work of food delivery personnel, to provide timely and thoughtful food delivery service for guests.

4. Grasp the attendance of employees in the class, check gfd, evaluate the performance of employees in the class, report to the restaurant manager regularly and put forward reasonable suggestions.

5. Properly handle the connection between the front desk and the kitchen, and handle the working relationship with the chef. Understand the recommendation and supply of the kitchen that day, dock with the floor foreman in time when eating, and coordinate with the kitchen to ensure that the dishes are served on time.

6. Pay attention to the restaurant dynamics at any time, conduct on-site command, and be responsible for deploying employees to deliver meals at any time. In case of important guests, you should personally make the order and finally review the menu to ensure the high quality of products and properly handle various problems in the process of food delivery.

Extended data:

Responsibilities of vegetable distributor:

1. Dress according to the hotel regulations, be punctual, fast and obey the instructions.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. Memorize the hotel room number and station number, take charge of ordering accurately, and deliver it to the waiter accurately and quickly according to the serving procedure.

5, in the process of serving, light, fast, steady, don't argue with the guests, be polite first, please continue. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, ingredients and food delivery tools before meals, and actively cooperate with the kitchen to prepare before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination before and after meals, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.