1. Work: put the dishes into the display cabinet for replacement, understand the price of vegetables and the supply of dishes, organize the order folder and clean the area.

1, do a good job in the health responsibility area and pay attention to keep it clean at all times.

2. Understand the variety and price of food served at the dinner party, add new dishes, and whether there are key sales and selling vegetables.

3, understand the preferences of the guests, master the psychology of the guests, and be good at communicating with the guests.

4. Communicate with the kitchen in time, understand the supply quantity of dishes and the freshness of seafood products, and take the initiative to introduce them to the guests.

5. Pay attention to the collocation of vegetarian food and seafood when ordering, recommend the quantity and specifications of dishes according to the number of guests, and introduce the special dishes of newly launched dishes. Introduce the corresponding dishes according to the consumption grade of the guests, and introduce the cooking methods and tastes of various dishes.

6, master the production process of various dishes, familiar with the taste, characteristics, raw materials and nutritional value of dishes.

7. Responsible for managing all menu ordering tools.

8. After the ordering peak, fill the position in time and assist other positions to do a good job of reception.