Job responsibilities and requirements of catering waiters (8 popular articles) (1)? 1. Attend the daily general manager's work meeting and preside over the daily food and beverage department meeting to ensure the effective implementation of the hotel's work instructions.
? 2. Complete other tasks assigned by the general manager.
? 3, do a good job of communication and coordination between the food and beverage department and other departments.
? 4. Be responsible for formulating the long-term and short-term operating budget of the marketing plan of the Food and Beverage Department, and lead all employees to achieve and exceed the business objectives.
? 5. Regularly study new dishes with the executive chef and the deputy manager of the catering department, launch new menus and carry out various promotional activities in a targeted manner.
? 6. Pay attention to safety and food hygiene, conscientiously implement the Food Hygiene Law, and conduct regular safety and fire prevention education to ensure the safety of guests and the safety of restaurants, kitchens and warehouses.
? 7. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.
? 8. Check the working scenes of managers and the implementation scenes of restaurant service specifications and various rules and regulations, take measures in time when problems are found, do all the work well, and carry out effective cost control.
? 9, presided over the establishment and improvement of food and beverage department rules and regulations and service procedures and standards, and supervise the implementation.
? 10. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the catering department, set the catering price, supervise the procurement and inventory work, and carry out effective cost control.
? 1 1. Organize and implement the service technology and cooking technology training for the staff of the food and beverage department, improve the quality of the staff, and establish a good image and reputation for the hotel.
? 12. Establish a good relationship with the guests, actively solicit their opinions and suggestions on catering, and handle the complaints of the guests with an enterprising and serious attitude to ensure that the catering needs of the guests are met to the maximum extent and the quality of catering services is improved.
Job responsibilities and requirements of catering waiters (8 hot articles) (2)? First, consciously abide by the rules and regulations of the restaurant, and do not leave without leave during work. If there are special circumstances, you must ask for leave in advance.
? Second, to dress generously and behave gracefully, you must wear work clothes and form a good habit of polite expressions. Must be polite, careful and enthusiastic.
? Three, we should always adhere to the responsibility within the scope of health and personal hygiene, develop good hygiene habits.
? 4. Be familiar with and master the restaurant business and the colors of special meals as soon as possible, and enthusiastically push mustard suitable for customers.
? 5. When ordering food for customers, you must cooperate with the chef, and feedback the food information that customers like and suggestions for improvement to the chef in time.
? Six, to work closely with the cashier, timely assist the cashier to verify the customer dining scene. (Quantity of cigarettes, alcohol and staple food)
? 7. Chatting with customers for a long time during work is not allowed to affect business, and drinking and eating with customers are not allowed. Those who cause adverse effects will be dismissed.
Job responsibilities and requirements of catering waiters (8 hot articles) (3)? 1, call the roll on duty on time, report to the leader when leaving the post, and sign at the exact time.
? 2, according to the working procedures and standards to do all the preparatory work before meals, set the table with a tray, tableware requirements without damage, spare appliances to be sufficient, put clean and beautiful.
? 3. Understand the estimated dishes and abnormal recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional values, etc. In order to do marketing in time.
? 4. Greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs 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 in the dining process, and feed back the guests' problems and complaints to the supervisor in time when necessary to seek solutions.
? 9. Finish the finishing work after the shift.
Job responsibilities and requirements of catering waiters (8 hot articles) (4)? 1, responsible for all preparations before meals.
? 2. Warmly welcome the guests, guide them to the right seats, help pull the chairs and give up their seats, and remember 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 quality services according to the needs of guests, and actively promote all kinds of drinks, dishes, snacks and other products.
? 5. Accept guests' orders and provide customers with fast and accurate services 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, and keep the environment, service desk, floor and dining table clean and hygienic, so as to 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 and requirements of catering waiters (8 hot articles) (5)? operating duty
? 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. At work, you should control your emotions, keep a good attitude, concentrate, and don't do things that have nothing to do with work.
? 7. Attend once a week or all trainings according to the regulations of 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 and requirements of catering waiters (8 hot topics) (6)? 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 procedures of the restaurant, understand the basic knowledge of various dishes in this restaurant, and master the basic service operation skills.
? 5. Potential requirements: able to independently complete the restaurant service operation procedures, agile, accurate and natural, good at understanding the psychology of guests, and the language is in place to meet the requirements of guests.
? 6. Basic quality requirements: Abide by the employee handbook, have the professional ethics of customer first, be polite to others, be gentle in language, have self-respect and self-love, and have the excellent character of finding 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 at the exact time.
? 2. According to the working procedures and standards, do a good job in all the preparations before meals, set dishes and tableware without damage, spare tableware should be sufficient, and placed neatly and beautifully.
? 3. Understand the estimated dishes and personalized recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional values, etc. In order to do marketing in time.
? 4. Greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs 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 guests, be quick-thinking, take the initiative to light cigarettes for guests, change tableware and ashtrays, add drinks and tea, and be able to serve before the guests signal.
? 7. Pay special attention to VIP guests, give individual attention to the old, weak, sick and disabled guests, and bring services according to their corresponding standards.
? 8. Try to help the guests solve all kinds of problems in the dining process, feed back the guests' problems and complaints to the supervisor in time when necessary, and seek solutions.
? 9. Finish the finishing work after the shift.
Job responsibilities and requirements of catering waiters (8 hot articles) (7)? I. 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 merchants, and provide warm and thoughtful services for consumers.
? 4, strictly abide by the schedule, don't be late, don't leave early, don't clock 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 Art Garden, 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 bills, invoices, seals, travel notes, computers, money detectors, calculators, walkie-talkies, etc. Don't lose it. (Offenders will be compensated according to regulations and fined 50 yuan).
? 8. If there are any customer complaints, it is necessary to remind customers that they must take the sales slip of Jimei Art Garden to the after-sales service office. If there is any emergency, they should inform the duty manager or the business manager of each exhibition hall without delay.
? 9. Abide by professional ethics and strictly keep business secrets, otherwise all problems arising from disclosure will be borne by the parties concerned. (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, help each other and cooperate with each other. Qi Xin agreed to do his job well, always consider the overall situation and have the spirit of dedication to the enterprise.
? 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 consulting services, do a better job in customer consultation and reception, provide comprehensive and thoughtful services to customers, ensure service quality and maintain corporate image, this work specification is formulated.
? (1) Consulting services
? 1. If 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 direction of customer consultation, the location, arrival route and method should be specified in detail.
? 3. If you are not sure about the products and promotions the customer is asking about, please ask the customer to wait for a while and 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 square to solve the problem.
? (2) Telephone consultation service
? 1. When a customer calls, 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. I'm glad to serve you."
? 2. Answer the customer's questions patiently in friendly language.
? Don't use the switchboard to make personal calls, so as 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 cashier speed and accuracy on the premise of ensuring the standardization of cashier actions.
? 2. There must be no mistakes in the standardized cashier work, and each collection account must be consistent with the income amount. The wrong account must be found out immediately and changed in time. Identify counterfeit banknotes. When a large bill is found suspicious, it should be euphemistically notified to the customer for replacement, or the cashier team leader should be informed to handle it. (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. POS machines must be checked after work every day (whether there is business on that day or not). All credit card bills and the total bill of the day must be submitted to the finance department and must not be lost. When swiping a card, you must check whether the card number is the same as the consumption amount. If you overpay or underpay the customer's 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, if a customer submits multiple payment vouchers, one card will be swiped once to avoid 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 notify 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 writing 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's 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 will be accepted. (Offenders will be fined 100 yuan)
? Gfd regulations
? 1, etiquette personnel must unify the tooling and work shoes according to regulations.
? 2, when mount guard must wear badges, badges can not have any cover before.
? 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-red or pink series, and don't use lipstick with rich colors or too dark and dark colors.
? ⑵ Eyebrow pencil: Use a dark eyebrow pencil, and don't draw your eyebrows too deep.
? 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, not exceeding the auricle.
? ⑵ Necklace: Only one necklace can be worn, and it must not be exposed outside the collar.
? ⑶ Ring: Only one ring can be worn on both hands, and the width is within 8mm.
? ⑷ Watch: Don't wear exaggerated fashion watches. 10, etiquette workers are not allowed to work wet.
? 1 1. Pay attention to oral hygiene and remove peculiar smell when speaking and behaving.
? 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 service desk and cashier's duty record
? 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. Record unfinished matters and things that need to be explained to another class on the duty record before leaving work (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 and requirements of catering waiters (8 hot articles) (8 articles)? 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, work to do four diligence: oral diligence, eye diligence, hand diligence, 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. Have a good knowledge of business operation, and 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 floor and bar hygiene 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, provide the best service for guests, be polite, master principles, answer questions, and be concise.
? 10, strengthen the study of business knowledge, constantly master service skills, bring service quality,