Direct superior: supervisor

Direct report: waiter

[Job responsibilities] Be a good assistant to the supervisor and lead the employees in this class to complete the tasks assigned by their superiors with good quality and quantity.

1. Check the layout, cleanliness and hygiene of the dining room, the supply of dining room utensils and the integrity of equipment and facilities before eating.

2. Supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.

3. Coordinate and communicate the work of restaurants, food delivery departments and kitchens.

4. Pay equal attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' questions.

5. Pay attention to the guest's dining situation, handle special situations in time, and improve the guest's satisfaction rate: handle guest complaints in time and solve them properly.

6. Responsible for the supplement of tableware in the restaurant.

7. Implement the daily hygiene work plan, and keep the restaurant clean and the personal hygiene of the waiters.

8. After stopping business every day, be responsible for conducting a comprehensive inspection of the restaurant and filling out the business report.

9. Be responsible for evaluating subordinates and organizing the training of this position in a planned way.

Job responsibilities and operation specifications of foreroom foreman

Direct leader: floor supervisor

Jurisdiction: waiters and interns

Main purpose and standard content

let

work

money

Grid 1, high school education or above.

2, responsive, witty and flexible, with good communication skills, good at dealing with practical problems of guests.

3. Master the service rules of banquets, cocktail parties and informal meals.

4、

5. Be familiar with and master the dishes, varieties and prices of this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of wine and beverage.

6, strong organizational skills, can lead subordinates to do a good job of reception service, and reasonable arrangement of division of labor, supervision of service procedures, so that the service process and guests dining in harmony.

7, can continue to learn catering business, management knowledge, service knowledge and foreign languages, and constantly improve the business level and ability.

Job responsibilities Normal time responsibilities 1, responsible for employee attendance and performance appraisal. At the end of the month, summarize the performance, attendance and overtime hours of waiters in this area and ask them to sign. Exercise the right to praise or criticize, reward or punish employees according to their performance. Check the implementation of various rules and regulations.

2. Arrange the work of subordinates according to the daily reception tasks.

3, deal with all kinds of work problems and guest complaints; Important complaints should be reported to the competent manager in time.

4. The foremen should unite and cooperate, obey the manager's instructions and act in strict accordance with the operating procedures. Do not pass the buck, do not leave the post without authorization, and leave the unattended floor.

Duty time: 1. /kloc-after the main shift ends at 0/5: 30 and 22: 30, the head waiter should dock with the food delivery department to learn about the food sales. If the food is sold out, it should be conveyed to the night shift staff in the front desk in time.

2. After the main shift, quickly understand the situation of night shift personnel and guests waiting, and make records.

3. Record the opinions and suggestions of the dining guests after the main shift, so as to reflect to the superior. Check all kinds of facilities and equipment (such as whether the air conditioner and lights are turned off) after meals.

4. During the meal, try your best to handle the guest's complaints. If it cannot be handled, it should be reported to the manager on duty in time.

5, any personnel on duty shall not refuse to receive guests' dining requirements.

6. The foreman on duty in all areas should check the closing situation at that time after the guests leave, and report to the manager on duty for approval before leaving work.

7. Before 0: 00/9: 00 in the evening, conduct a comprehensive inspection on the overall sanitation, meal preparation and table setting of the front hall.

8, shall not leave on duty.

9. The foreman on duty must recycle the dirty tablecloth before coming off work and put it in the tablecloth cabinet for cleaning.

The front office foreman of the operation process 10: 30 arrives at the post and goes to work. Organize the regional sanitation, check the gfd of employees, and see if the materials are complete and need to be supplemented. Take out the list used that day. Adjust the personnel arrangement, and assign a special person to be responsible for each job.

12: 20 self-check the food preparation, tableware and sanitation in the area; Accompanied by quality inspectors to conduct a comprehensive inspection.

/kloc-hold a pre-shift meeting at 0/2: 40 to summarize the first day's work.

1 1: 30 attend the pre-class meeting to learn about the service dynamics of the restaurant.

12: 30 reasonably arrange and mobilize the motorized personnel in the stands. Monitor the flow of tourists. For particularly heavy or familiar guests or units, arrange waiters to greet them and send them to fruit bowls. Handle guest complaints correctly and timely.

/kloc-arrange class b at 0/5: 00, and arrange overtime according to the situation.

15: 20 to arrange succession for class b or overtime workers.

15: 30 A class gets off work.

18: 00 Check the arrival of Class A. ..

19: 00 ~ 22: 30 is the same as noon.

Before the opening of the market, register the attendance of subordinates at 1, and supervise and correct those who do not meet the requirements in gfd and other preparatory work.

2. Understand the ordering situation of the day and the living habits and requirements of the ordering guests.