Job Responsibilities of Welcome Guests

About the job responsibilities of greeting guests (selected 15 articles)

In today’s society, job responsibilities are indispensable in many situations. Formulating job responsibilities can maximize the realization of scientific labor employment. configuration. Want to learn how to define job responsibilities but don’t know who to ask? The following are the job responsibilities of welcomers that I have compiled for you. Welcome to read and collect them.

Job Responsibilities of Welcome Guests Part 1

1. Dress neatly, look dignified and generous, be energetic, attend regular meetings, and come to get off work on time.

2. Be familiar with the business of the restaurant.

3. Responsible for the maintenance and cleaning of the glass windows and surrounding green plants at the entrance of the restaurant.

4. Understand the reservation status of the day, and understand the restaurant’s dishes and environment.

5. Responsible for greeting guests, achieving the "five tones", being proactive, enthusiastic and polite, and being good at using polite language and customer response skills.

6. Obey the foreman’s organizational arrangements and actively cooperate with the reception work of the floor waiters.

7. Remember the names, occupations, workplaces, etc. of important guests.

8. Participate in training, enhance business knowledge, and improve service quality and work quality.

9. Comply with the restaurant’s rules and regulations.

10. If you encounter a waiting guest, do a good job to appease the guest. Responsibilities of the Welcome Guest Part 2

1. Check the hygiene, table setting standards, required items, and ensure work efficiency in each jurisdiction;

2. Participate in the daily meetings of the catering department, Put forward reasonable suggestions and listen to work instructions;

3. Make schedules for supervisors, foremen and employees every week, supervise the production of employee schedules, prepare employee attendance sheets, check employee attendance status, and check Whether employees' appearance and personal hygiene, uniforms, hair, nails, and shoes meet the requirements;

4. Pay attention to the training of subordinate employees, regularly organize employees to learn skills, and educate employees on hotel awareness and sales awareness

5. Strengthen the property management of the restaurants under your jurisdiction, master and control the use of items, and reduce expenses and item losses;

　6. Responsible for the cleaning and sanitation of the restaurant, maintaining environmental sanitation, responsible for the beautification of the restaurant, and cleaning and disinfecting tableware and utensils;

7. Develop good customer relationships and meet various reasonable requirements of guests , proactively communicate with guests; handle guest complaints, take immediate action to resolve them, and report to the catering manager when necessary;

8. Closely contact and cooperate with relevant departments, and raise relevant food sales issues with the head chef Provide high-quality catering services to guests according to suggestions;

9. Complete other tasks assigned by the catering department manager.

Job Responsibilities of Welcoming Guests Part 3

1. Arrange the work of each position in the class, urge the personnel in the class to abide by various rules and regulations, understand and care about the ideological status and operational expertise of the employees in the class, and do a good job in the class Unite internally and assist the supervisor in business training;

2. Check the appearance of the waiters. Those who do not meet the standards and specifications will not be allowed to work. Supervise the specific operations of the waiters and correct problems in a timely manner to ensure that The service work meets the standards;

3. Clarify the tasks assigned by the restaurant supervisor, lead the waiters in the class to prepare for the meal, and focus on checking whether the supplies and items are complete, clean and undamaged;

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4. After the meal is served, pay attention to the dining situation of the guests and meet the various dining needs of the guests at any time; when encountering important guests and waiters are short of staff, serve them personally; supervise the waiters to recommend special dishes and drinks to the guests, Take the initiative to introduce;

5. Actively solicit guests’ opinions on dining and report to superiors in a timely manner;

6. Maintain communication and coordination with other teams and departments;

7. Conscientiously implement and inspect the cleanliness and sanitation work in the restaurant, lead by example, and urge service staff to care for and conserve all items in the restaurant.

8. Solicit guests’ opinions on dining, and promptly report the dining situation and work opinions to the supervisor;

9. Do a good job in daily follow-up work, and conduct inspections before leaving work, including Door locks, various types of water, electric switches, etc. Responsibilities of the receptionist Part 4

1. Responsible for the cleaning of the reception hall and waiting room

A. The floors and floors of the reception hall and waiting room must be cleaned before each meal shift Dishes are thoroughly cleaned.

B. Take special care of the flowers, plants and other ornaments in your area.

2. Greet guests warmly and politely, lead guests to the appropriate location according to the different requirements of customers at each table, and help pull out chairs and give up seats.

3. Responsible for receiving menus from the warehouse management department and distributing them to each waiter on duty when leading customers to their seats.

4. Be familiar with all service items and marketing policies of the day in the store, and be able to answer various difficult inquiries for customers accurately and fluently.

5. Receive all phone calls, keep records of phone orders, and accurately notify the desk clerk of the reserved area or room before the market opens.

6. Record the important matters of the visit on duty, and the information that needs to be conveyed must be accurately transmitted through the "Information Transmission Article".

7. Do a good job in serving customers waiting for food in the waiting restaurant.

A. Do a good job of pouring and refilling tea for customers waiting for dinner.

B. Issue "Waiting Cards" to waiting customers in a timely manner and register them properly.

C. After receiving the "return notice" from the waiter, lead the waiting customers to their seats in order according to the number of people on the table.

8. Do a good job in receiving, delivering, accurate and timely mails and newspapers in the store.

9. Do a good job in finishing up after the meal, prepare a "Summary Form for the Day" based on customer opinions and dining information, and prepare a return record, and submit it to the manager in charge before signing out.

10. Obey the duty arrangements and temporary arrangements of the manager in charge. Job Responsibilities of the Welcome Guest Part 5

Job Responsibilities:

1. Accept online and offline customers’ hotel reservation needs and resolve them appropriately.

2. Answer customer inquiries about hotel and other product information, answer them and make relevant records.

Job requirements;

1. Have a passionate work attitude, a certain ability to withstand pressure, have good execution ability and team spirit;

2. Have Certain communication skills, clear articulation, cheerful and confident, strong language expression and interpersonal communication skills;

3. Technical secondary school degree or above, standard Mandarin, polite conversation, and sweet voice;

4. Proficient in basic office software operations and proficient in typing in Chinese and English;

5. Have excellent service awareness and professionalism. Job Responsibilities of Welcome Guests Part 6

Job Responsibilities:

1. Reception, greeting guests and recognizing each arriving guest;

2. Answering questions Make phone calls to assist guests in arranging seats;

3. Control time and increase guest flow;

4. Communicate guest preferences and store visit records with other employees and managers;

5. Reception of customers should be proactive, enthusiastic, polite, patient and thoughtful;

6. Provide services to guests, putting customers first;

Job requirements:

1. One year or more experience as a receptionist in the catering industry (Western food/hotel experience is preferred);

2. Basic Chinese and Western food service experience, with certain service English speaking ability, standard Mandarin;

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3. Age 18-28 years old, high school education or above, female, height above 168cm, male above 175cm;

4. Simple computer operation skills (word, excel);

5. Work conscientiously and responsibly, with high obedience; Responsibilities of Welcoming Guests Part 7

1. Responsible for greeting guests, paying attention to procedures, taking the initiative to greet guests when they see them, and must attend before starting a meal Pre-dinner meeting.

2. Understand the main customer conditions of the day, accept orders from dining guests based on the customer conditions and table arrangements of the day, and pass relevant information to banquet reservations, managers, and cashiers.

3. Welcome and greet guests warmly, friendly and politely, and arrange and guide guests appropriately according to different guests.

4. Memorize the names, habits and hobbies of VIP guests who are frequent guests, so that the guests feel at home.

5. Answer customer inquiries, collect relevant customer opinions and report them to the supervisor in a timely manner.

6. When the restaurant is full, politely explain to the guests or help them contact and recommend dining at Jingcaifang.

7. Participate in pre-meal preparation and post-meal finishing work, and count the number of people eating on duty.

8. Inform the restaurant foreman and waiters promptly about the seating status of the guests.

9. Adjust the restaurant table arrangement at any time.

10. Ensure that the reception area is clean and tidy. Distribute menus and drink orders before meals and collect menus and drink orders after receiving meals every day, and count the quantities to avoid shortages.

11. Send guests off politely and say "Thank you and welcome to visit again."

12. Complete other tasks assigned by your boss. Yingbin Job Responsibilities Chapter 8

1. Consciously abide by the company's rules and regulations, maintain the image of the company and its brands, and maintain a good professional image;

2. Ensure Customers feel the warm and thoughtful service;

3. Do a good job in customer reception in accordance with the brand requirements, and at the same time keep records, and answer the phone when necessary;

4. Complete Temporary tasks assigned by leaders.

Job requirements:

1. College degree or above, secretarial, administrative management and related majors;

2. More than one year of relevant work experience, proficient in using Relevant office software;

3. Enthusiastic and proactive, meticulous and patient;

4. Good image and temperament; job responsibilities for welcoming guests Part 9

Job responsibilities:

1. Be neat and tidy, greet guests on time, and behave gracefully.

2. Use service honorifics, greet guests with a smile, proactively ask the number of guests, and guests should smile and thank them when they leave the restaurant.

3. Polite language must be used when greeting or seeing off.

4. Enthusiastically invite customers to sit down, pull out chairs to sit, present recipes, and properly answer customer inquiries.

Job requirements:

1. Good image and temperament, good at communication;

2. Be polite, talk well and smile, and give people a sense of intimacy;

3. Know reception etiquette. Job Responsibilities of Welcome Guests Part 10

1. Responsible for greeting and seeing off guests, fully embodying the department’s polite service spirit.

2. It is required to have certain public relations capabilities, and be clear and keep in mind the purpose and charging price of various facilities and services of the department, so as to facilitate guest consultation and promotion to guests.

3. Prepare customer service procedures.

4. Make room arrangements for reserved rooms and individual guests to avoid duplicate guests.

5. Responsible for guest checkout service and registration.

6. Check the entry and exit of guests. If you find that a guest has not paid, you should promptly remind the guest and the cashier to prevent the order from being stolen.

7. Responsible for the sanitation work in the lobby. Always stay neat and organized.

8. It is strictly prohibited to ask for tips from guests.

9. Do other tasks assigned by superior supervisor. Job Responsibilities of Welcoming Guests Chapter 11

1. Organize your appearance and wear light makeup to go to work;

2. Understand the ordering status of the day;

3. Do a good job in welcoming guests

4. Arrive at the designated location 5 minutes in advance and set up a post;

5. When guests arrive, take the initiative to ask if they are positioned;

Six. When leading guests into the restaurant, communicate with the waiter on duty;

Seven: When leading guests, walk about 1 meter to the right of the guest;

8. When guests leave the restaurant, the greeter takes the initiative to see the guest off and says goodbye to the guest in polite words. Understand the capacity and layout of the restaurant in order to answer guest inquiries, arrange guests reasonably, and balance workload.

9. Answer the phone, make restaurant reservation records, memorize the reservation content, and be responsible for implementation.

10. Appear generously, behave well, and be responsible for welcoming guests who come to dine warmly and politely.

11. Guide the guests to the appropriate seats. When the restaurant is full, you should patiently explain to the guests and complete the registration procedures for the guests. Maintain a good relationship with guests by asking for feedback when they leave.

12. Assist the restaurant waiters with pre-meal preparations and post-meal finishing work.

13. Try your best to remember the names, habits, and hobbies of regular guests, and provide personalized services to make guests feel at home. Job Responsibilities of the Welcome Guest Chapter 12

1. Under the leadership of the audio supervisor, do a good job in the operation of audio equipment.

2. The sound foreman works under the leadership of the sound supervisor and is responsible for the administrative and technical work of the entire class.

3. The sound foreman must love his job and be serious and responsible for his work. Lead employees to strictly follow work procedures at work, be familiar with various rules and regulations, lead employees to implement them conscientiously, and fill in work records.

4. Carefully allocate employees' work, conduct inspections at any time, handle incidents and supervise equipment maintenance.

5. Be familiar with the operation of the equipment, understand the arrangements for large-scale events in the catering department, and assist the supervisor in rationally arranging personnel to ensure the normal operation of the work.

6. Strictly demand yourself, lead by example, do a good job in the group, and prevent accidents.

7. Provide polite service.

8. When the supervisor is absent, be responsible for the work of the acting supervisor

Sound room service procedures and standards

1. Work procedures

(1 )Normal box and KTV audio broadcasting services.

(2) Audio equipment services for large banquets and conferences.

(3) After large-scale activities, do a good job in inventory and recycling of equipment.

(4) Check the equipment regularly.

(5) Solve equipment failures at any time during daily work.

2. Work standards

(1) When the sound room staff receives the banquet order, they should make preparations according to the order requirements.

(2) Check whether the equipment is normal and intact before the banquet to ensure that the banquet proceeds normally.

(3) Job Responsibilities During the banquet, there should be personnel on duty who should stick to the department and be able to quickly eliminate unexpected faults.

(4) Ensure that during the banquet, if a guest requests KTV service, the songs required by the guest can be played in a timely manner.

(5) After the banquet, count and inspect the equipment.

(6) Ensure that the audio equipment in restaurant boxes and KTV boxes is working properly and conduct regular inspections.

KTV greeter procedures

1. Guide guests to enter. After the greeter registers, the foreman or department manager will follow the greeter to lead the guests to the KTV box opened.

2. Arrange guests to sit

(1) There are mainly sofas in the ktv, and guests should be arranged facing the ktv screen.

(2) Invite the lady or the eldest lady among the guests to take a seat.

(3) When arranging guests to sit, the most important thing is to arrange the seating positions, that is, to reasonably arrange adjacent guests for the guests.

(4) The sofa should allow guests to have a certain amount of space and sit elegantly.

3. Assist in turning on the machine

(1) The foreman or department manager helps the guest turn on the TV, adjust the sound, or notify the sound control room to turn on the machine.

(2) The service staff quickly provides free fruits, snacks or tea (usually included in the minimum consumption).

(3) Ask if a special waiter is needed. If necessary, arrange it quickly.

KTV checkout and cashier process

To do a good job in the checkout of the KTV box, the staff should be familiar with the company's settlement policy and carry out the checkout and cashier work according to certain responsibilities and authorities. Very necessary.

1. Do a good job of assisting before checkout. Good preparation is based on quick and accurate checkout. These tasks include:

(1) Prepare invoices, carbon paper, Writing tools, etc., and check whether there are any errors on the invoice handover sheet.

(2) Prepare enough change cash and make sure the face of the ticket is clean.

(3) Check whether various equipment are in good condition.

(4) Confirm the area that the service staff is responsible for that day.

(5) Be mentally prepared based on judging the number of guests on the day and the workload during the peak period.

(6) Clean the countertop and place various utensils neatly in the most convenient locations.

(7) Adjust personal mental state and engage in work in the best physical and mental state.

2. Check the records of original settlement vouchers such as playlists and drink orders. Food and entertainment consumption in KTV boxes is relatively complex. Customers often have requests for additional dishes, drinks or temporary entertainment content. Service staff are required to Corrections, deletions, and additions should be made promptly and accurately, and the consumption content on the original settlement voucher should be carefully checked. This number will naturally become part of the settlement work.

(1) Check whether the product names and prices recorded on the catering list are consistent with the company's standards.

(2) Are there any incomprehensible abbreviations or unclear points?

(3) Whether the entertainment consumption records on the bill are complete.

(4) Addition, especially whether the withdrawal of dishes and drinks is verified. Waiters should mark their work codes on the vouchers to facilitate management. Clarify the details of customer accounts payable to facilitate accurate calculation of total cash transactions and to provide concise and prompt responses to customer inquiries.

3. Checkout when the customer requests the checkout. Good checkout service should provide accurate and rapid service when the customer requests the checkout, especially the consumption in the KTV box. It should not be caused by the customer's consumption time being too long or the If you occupy the private room for too long and ask the guests to check out quickly, you should not ask the guests to check out because it is close to the end of get off work or shift handover time. When checking out, the waiting time of guests should be shortened as much as possible and the checkout speed should be accelerated. Job Responsibilities of Greeting Guests 13

1. Preparation

1. Prepare the elevator room, waiting area, public hall, etc. *** Maintain aisle sanitation and place green plants neatly;

2. Clean and mop the floor at the entrance, do a good job of facade sanitation and sanitation of the window glass and ground of the greeter hall on the third floor;

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3. Wipe clean the reception desk, glass doors, murals, combination chairs, benches and decorations, etc.), honor plates; and check the mineral water and disposable cups, promotional materials and Whether the decorative paintings are hung in a standardized manner;

4. Prepare fully folded corporate reports and reservation cards and place them in the designated location;

5. Check whether the intercom used can operate normally.

6. Understand the customer situation of the day, check the ordering status; communicate and coordinate with the floor foreman.

7. Before the meal begins, the receptionist on the first floor takes the walkie-talkie and stands at the designated location, waiting for the guests to arrive. Standing in an upright posture, not leaning on any object, his hands are naturally folded in front of his abdomen, and he maintains good posture. Smile, posture, full of energy.

2. Lead the guests to their seats

1. When a guest comes, take the initiative to greet the guest, bow 30 degrees to the guest, and greet the guest warmly; "Welcome*** ", while asking the guest for dining information, such as "Mr. or Miss, would you like to make a reservation? How many are there?" Help the guest press the elevator button; when the guest enters the elevator, the voice says loudly: "Please go to the third floor. I wish you a good meal. Happy!”

2. The greeter on the first floor promptly informs the greeter on the third floor of the guest’s dining information. The greeter on the third floor receives the information and stands at the elevator entrance to greet the guest. When the elevator opens, Welcome speech; "Welcome to ***";

3. When leading the guests, the greeter should walk in front and left of the guests, keep a distance of about 1 meter, and introduce the features of the restaurant to the guests in a timely manner or corporate culture, etc.); Ask guests whether they need private rooms. If guests need them, they should promptly introduce the charges for private rooms;

4. When arranging guest seats, make arrangements based on the number of guests and their requirements. Take the seat;

5. Pull up the chair to give up the seat, gently drag the back of the chair with both hands, then use your right hand to stabilize it, and greet the guests to "please sit down". If there are children, you should take the initiative to offer the BB stool;

6. When the guest’s personal belongings need to be placed, the guest’s opinions should be actively sought, the items should be placed in a place that does not affect walking, and the guest should put on a coat;

7. Place the customer’s belongings Meal information and requests should be handed over to the waiter on duty;

8. After at least one guest is seated, please make a clear handover with the waiter before leaving.

9. Several batches of guests arrive at the same time. They must be seated one by one and greet the waiting guests.

3. Service when guests are waiting for a table

1. When the restaurant is full and guests arrive, do a good job of explaining and settling in, and take the initiative to provide mineral water to the guests; and Arrange tables for guests according to the order of registration;

2. When a guest who has reserved a seat does not come within the time limit, the leader should be informed in time to facilitate the decision whether to reserve a seat;

3. Open During the meal, the greeter should keep the entrance area and the welcome desk clean at all times.

4. Seeing off guests

When the guest leaves the restaurant, the greeter bows 30 degrees to the guest and says to the guest: "Thank you for coming, take your time, and welcome to come next time" " and other farewell words, and send newspapers or reservation cards. If there is a package packed by the guest, take the initiative to pick it up for the guest. Job Responsibilities of the Welcome Guest Chapter 14

Job Responsibilities:

1. Accept guest room reservations in different forms such as telephone, fax, Internet, etc., enter the reservation information into the computer and communicate it to relevant departments and Position;

2. Process reservation changes, cancellations and other data in a timely manner according to work standards and procedures;

3. Check-in procedures for guests, arrange rooms, and try to meet the guests' needs as much as possible Reasonable needs;

4. Keep the front desk clean and tidy, check whether the required forms, stationery and promotional materials are complete, and report to the front desk foreman;

5. Carefully check the information entered into the computer for the previous shift

6. Assist the front desk cashier to complete checkout work for guests;

7. Complete other tasks assigned by the manager .

Job requirements:

1. Good image, good temperament, age 18-28 years old;

2. College degree or above, 1 year of relevant work experience , secretarial, administrative management and other related majors will be given priority;

3. Strong service awareness and proficiency in using computer office software;

4. Have good coordination and communication skills, Responsible, lively and cheerful, and approachable;

5. Accurate and fluent Mandarin;

6. Have certain knowledge of business etiquette. Job Responsibilities of Welcome Guests Part 15

1. Responsible to the head of the sales department and accept supervision and assessment.

2. Understand the reservation status of Taiwanese food on the day and the kitchen and service work required on the floor.

3. Accurately grasp the seat reservation status in each period, accept all types of reservations according to relevant requirements, and notify relevant personnel in a timely manner.

4. Effectively grasp customer information and report to the sales manager in a timely manner.

5. Assist supervisors to establish customer files, standardize their own behavior, pay attention to appearance, speech and behavior, be dignified and generous, behave in a standardized manner, use appropriate language, and be a good image representative of the hotel.

6. Responsible for the cleanliness of the work area and keeping the environment clean and beautiful.

7. Responsible for seating and greeting guests for dinner.

8. Answer guests’ inquiries about dishes, services, and facilities. Pay attention to collecting guests' opinions or suggestions about the hotel. ;