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Anonymous users2024-01-230 3 Report to the superior Catering Manager 0 3 Directly subordinate Restaurant Supervisor 0 3 Job Responsibilities 1 Participate in the regular meeting of the enterprise and the department, accept the work assigned by the catering manager, formulate the work plan of the restaurant, and do a good job summary2 Organize and hold the pre-dinner meeting of the restaurant, and lead the restaurant staff to actively complete the reception tasks3 Responsible for formulating service standards and operating procedures and inspecting and supervising4 Responsible for formulating the training plan and assessment system of service awareness and skills, and organizing the implementation; 5 Strengthen the storage and management of materials and supplies in the restaurant, reduce costs6 Rationally dispatch and use human resources in the restaurant7 Do a good job in the ideological work of the staff and stimulate the enthusiasm of employees8 Do a good job in the repair and maintenance of equipment and facilities9 Do a good job in sanitation and safety work10 Develop a good customer relationship11 Do a good job in the contact with the kitchen12 Do a good job in the external interface relationship, so that the daily work of the restaurant is always above the standard requirements.
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Anonymous users2024-01-221 Check:
The manager is on duty for two shifts, lunch and dinner, and is responsible for the management of the restaurant.
Check item by item according to the restaurant inspection list:
a.Check the restaurant's environmental hygiene efforts.
b.All facilities and equipment of the restaurant should be kept in good condition.
c.The table should be set in accordance with the regulations: the tableware should be neat and uniformly arranged.
1. Clean, no notch, no holes and no stains in the mat towel.
d.Tables and chairs are neatly arranged: the chairs are clean and dust-free, the cushions are free of stains, and the chairs are aligned vertically and horizontally or arranged in a patterned shape.
e.The workbench is placed in an orderly manner: the dining cabinet is arranged according to the requirements, and the trays are stacked neatly.
1. Tableware layout specifications.
f.Whether the preparations for the banquet, especially the reservation banquet, have been completed.
g.Tableware should be prepared, well-prepared and clean.
h.All kinds of spices are well prepared.
i.Ice water and beverages are well prepared and meet the required temperature standards.
j.A wide range of service utensils and linen are fully prepared.
k.The carpet is clean and hygienic: there is no debris and paper scraps.
l.Comfortable environment: lighting and air conditioning equipment are in good condition and normal.
m.Air conditioning should be turned on half an hour earlier (generally at 11 a.m. and 5 p.m.).
2 Morning: Attend the regular meeting of the catering department every morning, summarize and report the work of the restaurant, and accept the work instructions of the superior.
Find out about the daily banquet and business conditions.
3 Noon: Hold a pre-dinner meeting for all waiters, summarize the work of the day before and in the morning, put forward requirements, convey the work instructions of the superiors, check the appearance of the waiters, and then conduct brief training on the knowledge and skills of emergency response.
Inspect the preparation of lunch and supervise the work of the foreman.
After lunch starts, the supervising waiter provides polite, fast and efficient service to the guests.
During the opening time, you should pay attention to patrolling the restaurant, maintain good communication with guests, and be ready to deal with various emergencies at any time.
After lunch, complete the lunch work report, approve various pick-up orders and maintenance documents.
It is used regularly every day to train the waiters in service knowledge and service skills in a planned manner, and to check the training results.
4. Evening: Work in the evening, and after dinner, you should make a report on the day's work and approve all kinds of documents.
Just as you think.
Say, you have to be careful, and treat customers with courtesy and courtesy! I don't know the process, I haven't done it, but I just started to keep accounts when I was next to Dong Zheng, and I remembered it, and when the customer paid the bill, I quoted the total price, and I was looking for money for the customer or something, probably that's it! >>>More
1: Pay attention to the service first, train the service awareness of employees, use the free time in the afternoon, train half an hour of polite language every day, etc. >>>More
Write down the main work content, achievements, and shortcomings, and finally put forward reasonable suggestions or new directions. >>>More
The process of a waiter in a Chinese restaurant is simply divided into pre-meal preparation, welcoming guests and giving up their seats, serving, ordering, in-meal service (pouring wine, serving, dividing dishes, replacing bone dishes and ashtrays, etc.), paying for the bill, and closing the table after the meal.
1. Arrive at the post on time, participate in the pre-shift meeting, and accept the foreman and manager to arrange and arrange the work of the meal. >>>More