2, with the spirit of contributing more to the hotel, and constantly improve the management, business excellence.
3, the development of the restaurant's service standards, work procedures.
4, the subordinate staff for regular business training, and constantly improve the staff's business quality and service skills, to grasp the staff's ideological dynamics.
5, warm hospitality, modest attitude, properly handle guest complaints, and constantly improve the quality of service, strengthen on-site supervision, business hours adhere to the first line of command, timely detection and correction of problems arising from the service. Establish a good relationship with the guests, and the guest's opinion of the food will be relayed to the head chef, in order to improve the work.
6, strict management of the restaurant's equipment, supplies, utensils, etc., so that the account matches, to maintain the required rate of integrity.
7, grasp the tableware, utensils, cleanliness and hygiene, to maintain environmental health of the restaurant.
8, do a good job in the restaurant completely and fire prevention.
9, do a good job of work log, do a good job of handover, do a good job of work plan and work summary.
Foreman duties:
1, accept the restaurant supervisor assigned work, fully responsible for the work of the shift.
2, lead by example, strong sense of responsibility, dare to manage.
3, to assist the restaurant supervisor to develop the restaurant's service standards, work procedures.
4, reasonable command and arrangement of manpower, management of the work shift of the class staff.
5, check the attendance of this shift, preparation work is qualified and ready, and the waiter's work on the day, discipline and other aspects of the assessment and registration, and timely reflection to the supervisor.
6, dealing with service problems and guest complaints, and report to the restaurant supervisor.
7, with the restaurant director of the subordinate staff for business training, and constantly improve the professional knowledge and service skills of the staff.
8, do a good job in the custody of the items of the shift and restaurant hygiene.
9, keep an eye on the guest movement, supervise the staff initiative, enthusiasm, polite hospitality.
10, require waiters to familiarize themselves with the characteristics of the dishes, good marketing dishes and drinks.
11, to complete the restaurant supervisor temporary matters.
12, responsible for writing a good work diary, do a good job handover procedures.
Welcome staff job responsibilities:
1, timely understanding of the day's table reservations and restaurant service task list, and implement arrangements for the table.
2, accept guests' temporary reservations.
3, responsible for coming to the restaurant dining guests with seats and welcome reception.
4, neat and tidy appearance, do not leave their posts.
5, according to the different objects of the guests, reasonable arrangements for their favorite dining place.
6, to answer questions raised by the guests about food and drink, hotel facilities, collect relevant opinions, and reflect them to the restaurant supervisor in a timely manner.
7, politely decline non-dining guests into the restaurant to visit and poorly dressed guests into the restaurant dining.
8, to ensure that the lot hygiene, make all the preparations.
9, in the restaurant is full, politely explain to the guests. And warmly for the guests to contact or introduced to the hotel's other restaurants.
Waiter duties:
1, in accordance with the specifications of the standard, set up the restaurant and the table, and do a good job of preparation before the meal.
2, to ensure that the cutlery and glassware used are clean, hygienic, bright and free of chips. Tablecloths and napkins are clean, stiff, and free of tears and stains.
3, according to the service procedures to meet the guests seated at the table, to assist guests to order, to introduce guests to the characteristics or seasonal dishes.
4, neat and tidy appearance, do not leave the post without authorization.
5, diligently patrol the stage, according to the program to provide a variety of services, timely withdrawal of tableware, change the smoke pot. Good at selling drinks.
6, after the opening of the meal, the cleanliness of the restaurant.
7, familiar with the contents of the menu and liquor license plate, such as: food production methods.
8, do a good job of closing the meal.
Runner duties:
1, do a good job before the business of clean tableware, utensils, sanitation into the cabinet, to ensure that the meal is convenient to use.
2, ready to start the meal before the ingredients of various dishes and go dishes utensils, and take the initiative to work with the chef before the dishes.
3, understand the characteristics of the dishes, the name and service mode, according to the front of the time requirements, accurate and rapid delivery of various dishes to the front.
4, understand the checkout mode, keep the order properly for review.
5, to assist the front desk waiter to do a good job before the meal preparation, after the meal service and after the meal closing work.
6, to assist the head chef to put a good quality, such as plating modeling, hot and cold dishes.
7, to assist the front desk waiter, communicating the front and back of the information. Chinese restaurant service norms and service procedures bulk meal operating procedures
(a), bulk meal service requirements
1, understand the day supply varieties (soup, seafood, seasonal dishes, desserts, fruits, special introductions, put Qing category).
2, preparation: (soy sauce, pepper, boiling water, order form, hot towels, trays, etc.).
(2), the check before the start of the meal
1, to participate in the regular pre-shift meeting, listen to the day's work schedule.
2. Check grooming.
3, table setting:
Tableware is neat, uniformly arranged, clean and without gaps, tablecloths and mouth cloths are not torn or stained.
4, table and chair arrangement:
Chairs are clean and dust-free, no stains on the chair surface, table and chair are aligned horizontally and vertically or form a pattern shape.
5, workbench:
dining cabinet, tray, set up requirements neat and uniform, dining cabinet arrangement neat and no skew.
6, check the flowers and plants.
7, check the ground.
(C), meet the guests
1, the greeter
When the guests enter the restaurant, the greeter to bow (about 30 ℃)
Warmly solicited the guests: "Welcome Mr./Ms. May I ask how many of you?" "Good morning/Good afternoon/Good evening welcome, Sir/Miss, Hom many?"
After bringing the guest to a seat, pulling the chair and inviting him to sit down, handing the menu to the guest with both hands, saying: "Sir/Miss, this is our menu." "Mr&Mrs here is your menu."
The tone of cordiality, so that the guests have a feeling of special respect.
2, the restaurant waiter
(1) standing welcome
in the five minutes before the meal, in their respective positions to wait for the opening of the meal to meet the guests, standing posture should be upright, do not rely on any object, feet can not be crossed, the hands naturally folded in front of the abdomen, dignified, full of spirit.
(2) Pull the chair to seat
Waiters should assist the welcome staff to arrange for the guests to be seated, when pulling the chair, pay attention to the first female guests, after the male guests.
(3) If the guest needs to be undressed, help the guest to hang up the clothes.
(4) Service during meal
Pass the napkin from the right side of the guest and say "Mr./Miss, please use the napkin". Then ask the guest: "What kind of tea do you like? We have flower tea, oolong ......".
2, increase or decrease tableware
3, pouring tea:
Place the tea cups with saucers on the tray, pour the tea until it is eight minutes full, and hand it to the guest from his right side.
4, drop napkin, take off chopsticks set:
Unwrap the napkin, gently put it on the guest's legs, if the guest leaves for a while, fold the napkin into a triangle, and put it flat on the right side of the table.
5. Serve condiments to guests:
Take the condiment dish to the tray and pour.
6, collect the small towel:
Use the towel clip to clip into the tray one by one to take away (can be done together with the 5th).
7, order:
Introduction of dishes:
After the guest has seen the menu for a few moments, that is, go up to the smile and ask: "Mr./Miss, may I order now?"
"Mr./Miss, may I ask what dishes you need to order?" "We have xxxxx dishes which are quite good, and today we have a special variety xxxxx you try, okay?" If the dish ordered by the guest is not available, you should apologize and say, "I'm sorry" and suggest another similar dish.
Promotion of Chin products:
Promotion of the same dish.
When you finish ordering food and drinks, repeat the order back to the customer and ask if there are any errors or omissions.
8, retrieve the menu, drink list:
By the foreman, the welcome staff to focus on the welcome desk for spare.
9, the order:
Order, the first link to the cashier; the second link by the cashier stamped, handed over to the wine bar or by the food runner to the kitchen, as a voucher for drinks and dishes; the third link by the food runner to scratch the list, the link can be retained.
10, with the tray will be drinks according to the order of the table number, accurately presented to each guest.
11, the first dish can not let the guests wait for a long time, up to 10-15 minutes, such as time is a little long, we must promptly say "sorry" to guests to apologize. If the guests have an emergency, we must contact the kitchen, as soon as possible out of the dish.
12, serving food, should be polite to the guests, "Sorry, let you wait."
13, serving order:
Cold dishes, hot dishes, main dishes or snacks, sweets, fruits.
Between each meal in each on a dish to prepare a meal between the waiter should be in the third union cancel a dish. Note the name of the dish at the time of serving.
14, on the last dish, to take the initiative to tell the guests, "Mr. / Miss, your dishes have been served", and asked the guests whether to add something.
15, dishes on all, handing desserts and fruits of the introduction card to the guests, to introduce guests to all kinds of desserts and fruits.
16, the patrol table:
1) two or more cigarette butts in the cylinder should be immediately removed and replaced.
(2) empty dishes, empty soup bowls and empty wine bottles removed.
(3) Remove and replace bone saucers in a timely manner.
(4) Timely addition of alcohol, beverages, etc..
The waiter should be responsive to all requests and questions, with a kind attitude, friendly language and thoughtful service, and should meet the requirements of the guests before they open their mouths.
The waiter should be responsive to all requests and questions, with a kind attitude and language, and should meet the requirements of the guests before they open their mouths. Pay attention to the guest dynamic at any time, deal with emergencies in a timely manner.
17, the withdrawal of dishes tableware:
dish: first guests agreed to withdraw (in addition to the empty dish) when the guests agreed, should be in the guests
right withdrawal of samples (such as the need for packing can be carried out at the workbench) the first collection of silverware, glassware, after the collection of tableware.
18, on the hot tea:
Provide tea service (with tea bowl).
19, on the dessert, fruit
On the dessert
On the fruit: on the fruit should be depending on the variety of fruit, pie bone plate, knife, fork, small spoon spoon. (knife on the right,
fork on the left)
20, handed a small towel
21, checkout:
checkout clip, on the right side of the guests, politely say: "Thank you, Mr. / Miss total **** × × × × ×
yuan" attention to the collection and change should be sing the receipts Sing and pay, money counted in person.
22, pull the chair to send guests:
To thank the guests, send the guests to the door of the restaurant, and welcome to come again, remind the guests not to miss items in the restaurant
.
(E) checking the closing work after the meal
1, after the guests leave, you should promptly check whether there are burning cigarettes, and whether there are items left behind.
2, the collection and removal of tableware:
(1) First of all, organize the dining room chairs, in order to maintain the restaurant neat, unified tone.
(2) first collect napkins, small towels, and then collect silverware, glassware, tableware.
3, clean up the scene to rearrange the environment and restore the restaurant to its original state.
4, prepare tableware:
Service process, try to be able to address the guest's last name. Preparation room work norms:
1, meal preparation:
(1) dress according to the requirements, on time to the post, and accept the foreman's work assignment.
(2) Receive tableware, utensils, all kinds of seasonings and condiments, and prepare clean food carts and clean rags.
(3) Serves rice in clean, insulated rice pails.
(4) Prepare silverware for opening the meal.
(5) Prepare a clean trash can.
(6) Ensure that the food aisle is clear and the floor is not wet or slippery.
(7) Attend the pre-meal meeting on time and understand the job description.
2, meal service
(1) After everything is ready, stand at your post and wait for the order.
(2) After receiving the order, in accordance with the requirements of the front desk time, quickly send the order to the kitchen at the relevant points (cold dishes room, hot dishes kitchen, pastry room, fruit room, etc.) in accordance with the sequence of food delivery service.
(3) Running food should be rapid to prevent the dish cold. Some do not meet the quality and specifications of the dishes, should be reflected to the head chef (such as cold dishes, bad plating, bad color, etc.)
(4) each run a dish, to cancel the dish on the order, the order to go through the review of the order to avoid errors.
(5) Deliver each dish to the table quickly and accurately.
(6) Assist the waiter in removing and replacing cutlery, organizing bottles of wine, adding tea, and keeping the running table neat and clean.
3, finishing work
(1) will have used tableware scraping clean residual vegetables, classification stacked neatly, all kinds of beverage cups, water cups, wine cups classified inverted into baskets and shelves columns, all kinds of silver tableware classified and discharged, urgently need to be transported to the washing room to wash and disinfect the stainless steel tableware, chopsticks, chopsticks rack classified in baskets, sent to the washing room to wash and wipe and put in the prescribed place immediately after the take back Properly stored.
(2) Shake all kinds of tablecloths, small towels, mouth cloths and other cloths clean of debris, and neatly tied and placed, after counting, fill out the cleaning sheet sent to the laundry room for cleaning, and according to the number of clean cotton fabrics will be received back to the foreman.
(3) Clean backstage sanitation, floors, water boilers, sinks, workstations, work cabinets, rice holding tanks should be kept shiny.
(4) Clean up the small storage room, all kinds of items are neatly arranged.
(5) After emptying the garbage cans, clean them and put them back.
(6) Assisting restaurant servers in meal preparation, such as setting up tables.
(7) Receive ingredients, packing boxes, punching bags, mine wax, solid alcohol, and other items.
(8) Wash the teapot. First, the banquet booking service procedures
1, for some old customers, in order to maintain the established contacts, in order to give some appropriate concessions in the booking, to provide new guests with detailed information about the hotel's situation and information to enhance the interest of the guests, to establish contact.
2, the establishment of guest relations file (guest history file).
3, do a good job of sales visits and banquet reservations.
4, ask the guests on the service, food opinions.
5, check the table type, dishes are in line with the special requirements of the order.
6, responsible for answering guests' inquiries about the dining restaurant.
7, to understand the views of the guests on the dishes and guest taste, make friends with guests, tracking service.
Two, job responsibilities
1, the banquet reservation staff should be more comprehensive grasp of the hotel's various information, including menus, banquet forms, undertaking conditions, prices and so on.
2, as far as possible to understand and meet the guest inquiries and requests, without losing time to accept guest reservations.
3, accept the booking to do: polite language; fill out the order program; special requirements to people; each post to implement the organization.
4, neat dress, language, humble, items booking, clear records, orders in a timely manner.
5, seek truth from facts, do not engage in fraud, falsehoods.
6, adhere to the post, active sales, increase customer base.
I. Banquet booking procedures:
Morning shift
1, in accordance with the hotel dress code, on time.
2, check the shift handover records, deal with outstanding matters.
3, check the banquets, team dining change notification form, and accurately and quickly sent to the business points.
4, check the banquet records, send the banquet notice to each restaurant, kitchen, wine bar, general manager's office, lobby, front desk information desk, guest rooms and the main bar.
5, warm reception of reservation guests, for booking procedures, fill out the banquet notice sent to the relevant departments.
6, arrange today's and the next day's banquet venues, menus, and copy today's banquet menu, and send it to the relevant departments in a timely manner.
7, according to the next day's team dining notice, fill out the next day's team dining form, sent to the relevant departments. 1, take turns to go to the staff cafeteria.
2. Continue to accept banquet reservations and process temporary change orders.
3. Prepare shift handover diary and hand over to the evening shift staff.
4. Participate in the regular pre-shift meeting.
Evening Shift:
1. Dress according to regulations and arrive on time.
2, check the shift handover records and deal with outstanding matters.
3, check the dinner banquet and team meal changes, and Ming notify the relevant departments.
4, acceptance of banquet business negotiations, timely sorting, tabulation, fill in the notification form, sent to the relevant departments.
5, check the arrangement of the banquet venue, copy the menu, and report to the relevant departments.
6, verify the next day team meal changes, if any changes, timely notify the relevant departments.1, take turns to go to the restaurant for dinner.
2. Organize the notification list of the team leaving the restaurant and the team coming to the restaurant on the next day respectively.
3. Check the next day's departure form and note any requests for early breakfast and lunch boxes.
4. Fill out next day banquet statements, banquet notification forms, statements and related notices.
5. Fill in the shift handover diary.
One, the banquet department service procedures:
(a) banquet layout:
1, according to the form and size of the restaurant arrangements, the distance between the table and table is appropriate to facilitate through the dishes, pouring wine and water as appropriate, reasonable layout.
2, the main table should be placed in the main door facing the restaurant, able to look at the location of the hall.
3, the size of the main table, should be based on the number of people to determine the number of meals.
4, focus on the main table.
(2) the specifications of the arrangement:
1, the center of the table on the carousel, flower pots in the carousel right in the middle.
2, important banquets should be set up in the middle of the table flowers or red velvet, gauze; the appropriate location in the table on the wax table (in order to face the master and deputy master of the two sides of the center of the quasi) and other ornaments, the table around the edge of the table skirt;
3, decorative plate from the edge of the table 2cm.
4, chopsticks tail parallel to the bone plate, chopstick rack parallel to the flavor plate.
5. Between the small bowl and the saucer, it is straight to the center line of the decorative saucer, and the spoon is to the left, in a straight line with the center line of the saucer.
6. Place the dinner flower on the bone plate.
7. The dessert glass is placed on the center line of the decorative plate, the beverage glass is placed on the left side of the dessert glass, and the spirit glass is placed on the right side of the dessert glass, the three glasses are placed in a straight line, and the distance between the bottoms of the glasses is 1.5 cm. If the guests ask for other foreign wines, then they should change the appropriate glasses.
8, each table put four ashtrays, into the shape of a cross, two of them were placed on the right side of the master and deputy master.
9, each table put four toothpick cups, in the shape of a cross, respectively, spaced in the four ashtrays.
10, each position is placed at an equal distance.
11, the menu is uniformly placed in front of the main and vice master.
(C) Instrumentation
1, hair neat, not messy, such as waiter hair, wear uniform headdress, male service hair shall not be over the ear, the back of the hair baseline but not the collar.
2, according to the hotel requirements for dress, clean and straight, shoes polished, socks are not torn.
3, female waitresses on duty all light makeup, on duty time can not wear jewelry, do not spray too strong perfume.
(D) Preparation
1, according to the banquet booking form, to understand clearly the reception object, the name of the banquet, nationality, identity, habits, number of people, banquet time and what special requirements.
2, according to the requirements of the banquet set up table setting.
3, will receive the tableware item by item check to ensure clean, bright, no gap.
4, prepare a sufficient number of small towels, and folded in the towel cabinet for spare.
5, according to the different requirements and the number of people, prepare a sufficient number of drinks, seasonings, fruits, dried fruits, matches, cigarettes, gifts for guests should be neatly placed in the prescribed position, all kinds of beverages should be refrigerated, white wine with ice canisters, brandy, whisky should be prepared to have enough ice buckets and ice cubes, and wine should be prepared to prepare warmer and wine glasses for rice wine.
6. Attend the pre-shift meeting on time.
7, 10-15 minutes before the banquet to re-check their own table, organize their own instrument grooming, does not meet the requirements, as soon as possible to rectify (the requirements of the uniform is neat and straight, the instrument is dignified and generous, full of spirit), important banquets to wear white gloves.
8, the banquet is about to start before, on the cold pot, on the seasoning, on the cold dishes, pay attention to the color shades of eminent collocation, evenly placed on the turntable.
9, large banquets ten minutes in advance to pour sweet wine.
10, standing in the designated position, waiting for guests.
(E) to meet the guests
1, standing in front of the hall to welcome the guests, multi-stage banquets should be in accordance with the designated location of the platform, not to talk to each other and leaning and standing.
2, when guests enter the restaurant, welcome guests with a smile, according to the different identities and ages of guests, the use of honorifics, take the initiative to greet, and at the same time, pull the chair to invite guests to be seated on a small towel.
3. If the guests arrive early or have an appointment in advance, you can ask the guests to rest in the lounge seat, and send the guests a welcome tea in time.
4, if the number of guests has increased or decreased, increase or decrease the number of tableware and food should use the tray, at the same time, notify the kitchen, increase or decrease the number of food.
(F) service
1, guests into the table, immediately help guests drop in, remove chopsticks set.
2, liquor service:
(1) for the guests to consult the guests before pouring wine, generally poured into the cup of eight full appropriate, pouring white wine and color wine, should be poured first color wine, after the pouring of white wine, the guests said that they do not need a certain kind of wine, should be removed from the empty cups, pouring brandy or whisky, pouring cups of only one to two points, the guests need ice, should be provided in a timely manner together with the ice folder.
(2) Pouring drinks from the guest of honor in a clockwise direction, and follow the principle of the first guest of honor after the host, the first female guest after the male guest of honor.
(3) if the guest of honor, all waiters should immediately stop the service, keep quiet, while paying attention to the guest cup of wine, when the guest stood up to toast, it should be quickly brought up to the bottle of wine ready to add wine for the guests, such as large banquets when the guest of honor, should be prepared to tray one or two cups of sweet wine, in the speech need to be sent to the end of the toast.
(4) when the guests stand up to toast or toast, should help the guests to pull the chair, the guests are seated, and then push the chair forward, to pay attention to the safety of guests.
3, serving service:
(1) in order to serve, first cold dishes, after the hot dishes, soup, meals, sweets, fruits, hot dishes should be hot, cold dishes should be cold, different cooking methods of dishes, to use different tableware, large banquets or important banquets, there should be a person to direct, so as not to cause the morning, late, leakage, affecting the whole effect of the banquet.
(2) when serving food should first move away from the old dishes, only after the consent of the guests can be withdrawn, withdrawal and replacement of bone dish should also be consulted, such as the guests said they still want to use, on the new dishes can be placed on the right side of the guests, and so on the guests of the old dishes are used up, withdraw the empty dish, and then move the new dishes to the guests in front of them.
(3) each on a new dish, to articulate the name of the dish, such as the seat of the dishes, before the dish to move to the flowers, in the absence of dishes or on the end of the flowers.
(4) when the dishes should be bold and careful, fast action, to do the portion, the number of pieces of uniform, clean, where the chicken, duck, fish and other stylized and colorful dishes, when serving the master to face the main, the head before the tail, the back of the outside of the belly in the prescribed position.
(5) the dishes, in the case of condiments, should be first on the condiments after the dishes.
(6) The main guest should be served first, and then in a clockwise direction; if there is a female guest, the female guest should be served first, and then the male guest should be served according to the order.
(7) After serving dim sum, remove condiment plates, spoons, chopsticks, chopstick holders, and towel plates.
(8) After serving sweets, serve tea and move the toothpick cup to the turntable and signal the guests.
(9) Depending on the fruit, offer the guest a knife, fork or spoon, serve a second small towel, and serve the fruit plate.
(10) After finishing the fruit, wipe down the turntable and rearrange the flowers to signal the end of the party, while keeping adding tea for the guests.
(11) throughout the banquet, according to the guest request, serving food can not be too fast, general banquet time from the beginning to the end of about 1.5 to 2 hours.
4, such as the guest's chopsticks, mouth cloths, etc. fell on the ground, should immediately give the guest a clean change, take away the dirty.
5, the banquet process, if the guest touched over the tea cups, beverage cups, etc., dirtying the table or the guest's clothes, we should quickly use the mouth cloth or small towel to help the guest to wipe the test, dropped on the table food points can be used toothpicks or chopsticks to the plate to take away, with a clean mouth cloth spread on the dirty part of the table.
6, the ashtray cigarette butts shall not exceed three, found one when you have to use a clean ashtray to cover the dirty ashtray withdrawn, and then nearly clean put on.
7, such as guests ordered white shrimp, crab and other direct hand food dishes, should be prepared in time for the guests to wash their hands cup.
8, there is an emergency or phone need to find a guest, you should look for the host banquet unit to contact.
(VII) checkout and send guests
1, counting drinks, cigarettes, fruits, check the number of banquets, the standard, plus accompanied by the driver's working meals, the cumulative total for the guests checkout.
2, pay the bill, if the cash can be cash to the cashier; if it is a guest signing the bill, to check the housing card, please guests answer the name to the cashier. If it is a unit banquet, sign the bill, check the signing of the person's unit work permit, and then the bill to the cashier, find the change, should be together with the bill notes, with the cashier's folder together with the guests, and to the guests to express their gratitude, and then take back the cashier's folder, back to a step and then turn around.
3, when the guests proposed the end of the banquet, to remind the guests to bring the items brought to the guests, and will keep the items handed over to the guests, pulling the chair to send the guests, follow the principle of welcoming the guests to the front, send the guests to the back, and send off the guests enthusiastically.
(H) closing, cleaning process
1, check the table and the ground there are no guests left items, picked up in a timely manner to return to the guests, can not be sent back, should be handed over to the restaurant foreman and supervisor to deal with.
2, check the carpet, tablecloths, chairs on the surface of the burning cigarette.
3, the mouth cloth, towels, cups, cutlery, silver tableware and other sequential classification of packing, base neatly sent to the dining team to wash, to prevent friction and improper placement and breakage, silver tableware should be counted, so that there is no lack of.
4. Return the remaining drinks to the bar and complete the formalities.
5, clean up the scene, set up the dining table, lay the tablecloth, wipe clean the turntable, carpet vacuuming.
6, organize all kinds of utensils, according to the specified position neatly.
7, organize the worktable, close all kinds of electrical equipment, accept the foreman check, turn off the lights, lock the door, the key to the security department.
8, fill out the business records
Two, the banquet department of the duties:
(a) Banquet Department Supervisor
1, familiar with a variety of banquet booking.
2, accept the work assigned by the manager of the catering department, to complete the department's indicators and daily operation of the work, preside over each pre-shift meeting.
3, follow the hotel's operating guidelines and procedures, as required to perform other duties.
4, upon receipt of the assigned tasks, arrange for banquet services and personally organize various tasks.
5, strict management of the restaurant's equipment, supplies and appliances, etc., to achieve the accounts in line with the goods, to maintain the required rate of integrity.
6, work with the chef and the dining group to ensure punctuality and correct service.
7, dealing with guest complaints, and guests to establish a good relationship.
8, regular business training for subordinate waiters, and constantly improve the business quality of employees and service skills, to grasp the staff discipline, service attitude, understand the staff's thoughts and emotions, and improve on-site training.
Skill requirements:
1, familiar with the workflow of the catering department and the departments of the workflow and good relations.
2, have good interpersonal relations, good food promotion.
(2) Banquet foreman:
1, accept the banquet supervisor assigned work, fully responsible for the work of the team, record the daily supply of food, wine varieties, and strictly in accordance with the operating procedures to receive guests.
2, at any time to check the work performance of the staff of this group, found problems corrected in a timely manner, play a leading role. Accurately provide guests with the best service.
3, check the instrumentation of the staff of the group grooming, not up to the requirements and standards can not be on duty.
4, regularly participate in a variety of business training.
5, according to the customer, arrange the work shift of the staff, responsible for the attendance of the staff of this group.
6, deal with problems and guest complaints occurring in the service, and report to the restaurant supervisor, on time to attend the pre-shift meeting.
Skills Requirements:
1, memorize the wine list, menu, and beverage list in its entirety, name, price, and origin.
2, understand the work procedures of banquet service, ready to operate according to the needs of guests.
3, with English conversation skills, the ability to supervise subordinates in the staff to work according to standards.
4, for the staff to set an example, conscientiously complete the service work tasks.
(C) banquet department waiter
1, accept the foreman assigned work, punctual to the post on duty.
2, in accordance with the specifications of the standard, to do a good job before the start of the meal preparation work.
3, to ensure that cutlery and utensils are clean, hygienic, shiny and undamaged.
4, according to service specifications, operating procedures for customer service.
5, do a good job of closing the meal.
6, on time to participate in the pre-shift meeting.
One, the banquet department runners service procedures
(a) meal preparation:
1, according to the requirements of the dress, on time to the post, accept the foreman assigned work.
2, according to the banquet notice to receive tableware, utensils, all kinds of spices, condiments, ready to clean the wine car, dining car and clean rags.
3. Heat up the small towel, prepare the tea head, and prepare the silver tableware for the banquet.
4, clean up the garbage cans, keep the walkway clear (the floor is not wet, not slippery).
5, on time to participate in the pre-dinner meeting, understand the work.
(2) Meal service
1, after the end of the preparation work, stand on the post, waiting for the food to go.
2, after receiving the notice of food walking, according to the front desk time requirements, quickly notify the kitchen of the relevant points, according to the order of food walking.
3, running food speed should be fast, check the quality of dishes, specifications requirements.
4, walk through a dish, to be canceled on the order, double-check clearly to avoid mistakes.
5, each dish quickly and accurately sent to the banquet hall staring desk attendant.
6, assist the waiter to remove and replace tableware, organize the work table, clean up the bottle of wine.
(C) closing work
1, the removal of tableware, utensils, cups and glasses stacked neatly, sent to the washing room cleaning, organizing silver tableware, chopsticks, chopsticks rack after cleaning and preservation work.
2, tablecloths, mouth cloths, small towels shake clean debris, neatly tied, count the number, fill out the cleaning sheet sent to the laundry room cleaning, and will be clean cotton fabrics received back to the foreman to save.
3, carpet vacuuming, sweeping backstage channel.
4, clean workstations, sinks, work cabinets and other work.
5, clean up the dining car, storage, put in the prescribed place, will be neatly arranged items.
6, garbage cans cleaned and put in place.
7, assist the waiter to do the preparation of the next meal.
Second, the banquet department runs the dish staff's duties:
1, according to the restaurant health standards for cleaning work.
2, responsible for the preparation of each banquet before running food.
3, understand the characteristics of dishes, names and service mode, according to the banquet requirements for running dishes.
4, understand the checkout mode, keep the notice for checking.
5, to assist the waiter to do a good job before the meal preparation, meal service, meal after the closing work.
6, to assist the head chef to good quality dishes.
7, to assist the waiter, communication between the front and back of the information