In order to ensure close cooperation between the seafood pool, each floor of the front office and the kitchen, and to successfully complete the daily business tasks of the hotel, the "Seafood Pool Management System" is hereby formulated as follows:
1. Working hours: The working hours of the seafood pool staff are 9:00 am and 4:20 pm, and the on-duty staff are 8:00 am and 4:00 to 10:00 pm.
2. Purchase records: The personnel on duty every day should ensure the quality, quantity and weight of the goods during the receiving process. Favoritism and fraud are strictly prohibited, and purchase records should be carefully prepared for inspection.
3. Pre-meal notification: Before the meal, promptly report the arrival and inventory status of seafood on the day to the supervisor of each floor.
4. Answer the phone: Use polite and polite language when answering the phone, and answer accurately and quickly.
5. Customer service: Answer guests’ questions about river seafood enthusiastically and politely, and quickly and accurately weigh the river seafood products specified by the guests to meet their needs.
6. Seafood delivery: During the meal period, each seafood pool employee should deliver the ordered seafood to the designated location promptly, quickly and accurately according to the requirements of the seafood team leader and the computer receipt information records.
7. Regular breeding: A. Understand the living habits of sea and river seafood, and accumulate knowledge on the breeding of sea and river seafood. B During the breeding process, if seafood is found to have unexplained diseases or abnormal deaths, the seafood team leader should record the situation in a timely manner and report the situation to the superior leader. C. If the seafood dies due to negligence, the party involved shall be compensated according to the selling price, and his superior shall bear the leadership responsibility.
8. Unauthorized taking: During work, if any hotel employee is found eating or stealing Haihe seafood without authorization, the seafood pool employee should immediately report it to his supervisor or the head of the security force. If he fails to report the incident, he will be punished. Take serious action.
9. Record handover: The person on duty on that day should carefully make all the records of the day and sign them. Only after the person on duty on that day has handed over clearly, can they leave the store after get off work.
10. Saving: Carry forward the "store as home" style, conscientiously do a good job in increasing revenue and reducing expenditure, so as to reduce all costs to the minimum. After get off work, turn off unnecessary power and water sources.
11. Equipment: Ability to correctly use oxygen generators, refrigerators and other machinery and equipment. Report problems to the maintenance team in a timely manner.
12. Hygiene: Before and after meals every day, everyone should do a good job in sanitation in their respective areas of responsibility and comply with hotel standards.
13. Punishment: All seafood pool members should consciously abide by the hotel's current rules and regulations. If violated, they should consciously and proactively accept punishment.