Hotel management is divided into service management, kitchen management and operation management. Service management is described below. \xd\ Restaurant waiter management system \xd\ 1. Know the table reservation and restaurant service task list of the day in time, and make sure to arrange the table. Q5T,EW\xd\ 2. Accept the guest's temporary reservation. \xd\ 3. Be responsible for seating and welcoming guests to the restaurant. \xd\ 4. Be neat and tidy, and don't leave your post without leave. \xd\ 5. According to different guests, arrange their favorite table reasonably. \xd\ 6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report them to the restaurant supervisor in time. \xd\ 7. Politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant. \xd\ 8. Ensure the sanitation of the lot and make all preparations. \xd\ 9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner. \xd\ Responsibilities of the waiter: \xd\ 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before the meal. \xd\ 2. Ensure that the tableware and glassware used are clean, sanitary, bright and without gaps. Tablecloths and napkins are clean, crisp, undamaged and stain-free. \xd\ 3. Welcome the guests to take their seats according to the service procedures, assist the guests to order, and introduce the special or seasonal dishes to the guests. \xd\ 4. Be neat and tidy, and don't leave your post without authorization. \xd\ 5. Patrol Taiwan frequently, provide various services according to procedures, collect and remove tableware in time, and change handless cups frequently. Be good at selling drinks. \xd\ 6, after the meal, do a good job of cleaning the restaurant. \xd\ 7. Be familiar with the contents of menu and wine labels, such as how to make food. \xd\ 8, do a good job of finishing after dinner. \xd\ Job responsibilities of vegetable runner: \xd\ 1. Do a good job of cleaning tableware and utensils into the cabinet before business, so as to ensure convenient use when opening meals. \xd\ 2. Prepare ingredients and utensils for various dishes before the meal, and actively cooperate with the chef's work before the meal. \xd\ 3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk. \xd\ 4. Understand the checkout method and take good care of the order for recheck. \xd\ 5. Assist the front desk attendant to make good preparations before meals, after-dinner service and after-dinner finishing work. \xd\ 6. Assist the chef to control the quality, such as the shape of the dish, the cold and hot degree of the dish, etc. \xd\ 7. Assist the front desk attendant and communicate the information in the front and back office. \xd\ 1. Deduction system: \xd\ 1. When taking up the post, you are disheveled and do not wear the work number plate. 2 points \ xd \ xd \ 2. Calling or answering the phone without permission or using the hotel phone for personal affairs while on duty. 2 points \xd\ 3. Eating food left by guests or hotel gifts privately. 2 points \xd\ 4. Those who don't pay attention to hygiene, spit everywhere and throw away sundries. 2 points \xd\ 5. Those who arrive late or leave early without reason (including those who don't take part in pre-shift and post-shift hygiene) 2 points \xd\ 6. Those who doze off on duty. 4 points \xd\ 7. Playing with the facilities in the venue without permission. 2 points \xd\ 8. Work is lax, and reasonable service is not provided to the guests in time. 4 points \xd\ 9. Those who failed to clean up at the designated post that day. 2 points \xd\ 1. Those who are not polite to guests. 3 points \xd\ 11. Do not take personal appearance and appearance seriously. 2 points \xd\ 12. Those who transfer classes without the approval of management personnel. 2 points \xd\ 13, the pre-shift meeting and cleaning were absent without reason. 5 points \xd\ 14. Don't pay attention to manners, talk loudly and speak indecent language during the shift. 3 points \xd\ 15. Leave the post without permission without reasonable explanation. 5 points \xd\ 16. Those who read magazines on duty or go on duty for no reason. 2 points \xd\ 17. Those who stay elsewhere to be lazy or chat or leave their posts. 2 points \xd\ 18. There was an error in billing or delivering food. 1 point \xd\ 19. Runners in business premises. 2 points \xd\ 2, graffiti damage public facilities. 5 points \xd\ 21. Do not greet and serve guests according to the specifications. 2 points \xd\ 22. Do not take the initiative to make it dereliction of duty. 3 minutes \xd\ 23. Use the toilet for more than 1 minutes on duty. 2 points \xd\ 24, not standing according to the specifications or standing time is not on time. 2 points \xd\ 25. Failing to conduct pre-meal inspection and pre-meal preparation as required before the meal. 2 points \xd\ 26. Those who serve drinks without using trays. 1 point \xd\ 27. Those who fail to clean up empty bottles, boxes and dishes in time. 2 points \xd\ 28. Get together and chat during the shift. 2 points \xd\ 29. It is not standard or polite to answer the phone. 3 points \xd\ 3, no active greeting consciousness when meeting guests. 2 points \xd\ 2. Whoever commits one of the following faults will be fined more than 1 points depending on the seriousness of the case. \xd\ 1. Be rude to the guests or quarrel with them. \xd\ 2. Those who drink, gamble and fight. \xd\ 3. Posting or altering hotel notices or instructions without authorization. \xd\ 4. Those who intentionally destroy public property or guests' articles. \xd\ 5, poor work or poor service, complained by guests. \xd\ 6. Those who make false or defamatory remarks, thus affecting the reputation of guests or hotel colleagues. \xd\ 7. Those who leave early without justifiable reasons during the business period. \xd\ 8. Those who ask guests to store wine for themselves without permission. \xd\ III. Reward system: \xd\ 1. Those who are loyal to their duties, are serious and responsible for their work, establish a good reputation for their departments, and stand out in the monthly summary. 1 points \xd\ 2. Those who have worked hard and made great contributions to the economic benefits of this department. 2 points \xd\ 3. Those who stand up and do good deeds to protect the property and personnel safety of this department. 4 points \xd\ 4. Those who are honest and don't lose money. 5-1 points \xd\ 5. Those who are often praised by guests, colleagues and superiors for their excellent work. 5 points \xd\ All the above regulations shall be handled as appropriate according to the current situation, and each deduction will be divided into RMB and 5 yuan. I hope colleagues will take it seriously, and will inform you in writing if there are any supplements or changes.