What is the scope of work of the director of the hotel western restaurant?

1. Before the restaurant opens, the head waiter should make the following inspections:

(1) Check the placement of the table;

(2) the tablecloth is flat and clean;

(3) Keep the porcelain, glassware, lamps, ashtrays and salt and pepper bottles in the dining room clean, and take them apart for cleaning if necessary;

(4) Wipe and clean silverware;

(5) Wipe the dust off the chair;

2. prepare;

3. The carpet is clean;

4. Put enough desserts;

5. Check the staff instrument:

(1) wear clean uniforms and famous brands;

(2) Girls' hair is dished.

(3) boys shave;

(4) clean nails;

(5) work shoes is clean and shiny;

All waiters should be familiar with daily specials, soups, etc.

7. All waiters must be on duty during working hours;

8. Help the manager to ensure compliance with all regulations (for example, no smoking, no group chatting, no entry and exit from the guest entrance, etc.). );

(1) Say hello to the guests (introduce yourself);

(2) Recommend cocktails;

(3) Introduction menu;

(4) placing food orders;

(5) placing a beverage order;

(6) Food service (using correct procedures);

(7) Wine service

(8) dessert and beverage service

(9) check the recommended food

(10) Communicate with guests when appropriate.

(1 1) Meet the special requirements of guests.

(12) Arrange extra work;

9. Work on time and efficiently, always be polite, and ensure that every guest is treated warmly and thoughtfully. Don't yell at employees, pay attention to the arrival of guests, greet guests warmly and provide instant service;

10. How small things should the guests report to the manager in time;

1 1. Understand and pay attention to your working hours. No matter how serious things happen, you can't leave your post without leave.

12. You must be familiar with the menu, understand the basic composition of each dish, and know how and when to make it;

13. Be familiar with every dish, even if the guest orders it wrong, pass it to the background to ensure that the temperature of the dish is appropriate;

14. Do a good job of preparation before business and finishing work after business;

15. According to the needs of the guests, in addition to arranging necessary services, try to meet other requirements of the guests;

16. Whenever a guest asks for service, he should actively and profitably provide service even if his seat is taken by other waiters. Serve food by yourself or designate regional waiters to ensure that the requirements of guests are met;