Job responsibilities and workflow description of the restaurant delivery staff.

A dish delivery man refers to a profession that delivers dishes prepared by chefs to the table, gives them to waiters or serves them in person. The responsibilities of vegetable distributors include the following aspects:

1, it is required to go to work on time, dress neatly, be dignified and generous, be polite, smile and treat people warmly.

2. Assist the foreman to prepare tableware, utensils and dishes before meals, and assist the floor attendant to arrange the dining room, dining table, set the table, supplement various items, and make comprehensive preparations.

3. Send the cashier's stamped menu to the foreman, accurately convey the information of the waiter and chef, and ensure that the product is not out of touch with the service.

4. Stick to the service post and deliver the dishes and food prepared by the kitchen to the corresponding waiters in time and accurately.

5. Strictly control the quality of the dishes, and have the right to reject the dishes that do not meet the quality standards.

6. Strictly implement the food delivery service specification. The tray should be flat, steady, not shaken, not shaken, not crooked, not inclined, to ensure that the soup is not spilled, and the tables, chairs and guests do not collide.

7. Assist the waiter to change the tableware, add tea, and clean up the guests after dinner.

8. Keep a good attitude, control personal emotions and meet the service requirements of guests at any time.

9. Accept the business training plan, constantly improve personal service skills and service skills, and improve the overall quality.

10, complete other tasks assigned by the foreman and manager.