Catering waiter job responsibilities and requirements (8 popular articles)

?It’s hard to know after doing it, and you can’t know it unless you do it diligently. Recording the job work during this period, I devoted myself to it. At this time, I can summarize my experience and avoid mistakes by formulating job responsibilities and requirements to guide future work. What issues should be paid attention to when writing the job responsibilities and requirements? Considering your needs, I have specially compiled the "Position Responsibilities and Requirements of Catering Waiters (8 Popular Articles)", hoping it will be helpful to your work and life. Job Responsibilities and Requirements of Catering Waiters (8 Popular Articles) (Part 1)

?1. Participate in the daily general manager’s regular work meeting and preside over the daily regular meeting of the catering department to ensure that the hotel’s work instructions are effectively implemented.

?2. Complete other tasks assigned by the general manager.

?3. Provide good communication, coordination and cooperation between the catering department and other departments.

?4. Responsible for formulating the long-term and short-term operating budget of the catering department’s marketing plan, and leading all employees to actively complete and exceed operating targets.

?5. Regularly research new dishes with the deputy manager and executive chef of the catering department, launch new menus and carry out various promotional activities in a targeted manner.

?6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", carry out regular safety and fire prevention education to ensure the safety of guests and the safety of the restaurant kitchen and warehouse.

?7. Responsible for the appointment of heads of subordinate departments and the daily supervision of their management work, and conduct regular performance evaluations of subordinates.

?8. Check the working conditions of management personnel and the implementation of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete various tasks excellently, and carry out effective cost control.

?9. Preside over the establishment and improvement of various rules and regulations, service procedures and standards of the catering department, and supervise their implementation.

?10. Regularly go to various departments to listen to reports and inspect work conditions, control the income and expenditure of the catering department, set catering prices, supervise procurement and inventory work, and carry out effective cost control.

?11. Organize and implement service technology and cooking technology training for catering department employees, improve employee quality, and establish a good image and reputation for the hotel.

?12. Establish a good relationship with guests, proactively solicit guests’ opinions and suggestions on catering, actively and conscientiously handle guest complaints, ensure that guests’ catering needs are met to the greatest extent, and improve the quality of catering services. Job Responsibilities and Requirements of Catering Waiters (8 Popular Articles) (Part 2)

? 1. Consciously abide by the rules and regulations of the restaurant. You are not allowed to leave your post without permission during work. If there are special circumstances, you must ask for leave in advance.

? 2. You must dress generously and behave elegantly. You must wear work clothes and develop a good habit of polite language. Must be courteous and provide attentive and enthusiastic service.

?3. Always adhere to cleanliness and personal hygiene within the scope of responsibilities and develop good hygiene habits.

? 4. Familiarize yourself with and master the variety and special dishes of the restaurant as soon as possible, and enthusiastically recommend meals to customers that suit their tastes.

?5. When ordering dishes for customers, you must cooperate with the chef and provide timely feedback to the chef on the customer's preferred food information and suggestions for improvement.

? 6. Cooperate closely with the cashier and assist the cashier to verify the customer's dining situation in a timely manner. (Quantity of cigarettes, alcohol, and staple food)

? 7. During work, you are not allowed to chat with customers for a long time to affect the business, and you are not allowed to have wine or dinner with customers. Those who cause a negative impact will be fired. Job Responsibilities and Requirements of Catering Waiters (8 Popular Articles) (Part 3)

?1. Be called on duty on time, report to the leader when leaving the job, and sign the exact time of departure.

?2. Make all preparations before the meal according to work procedures and standards. Use trays to set the table. The tableware must be undamaged. Spare utensils must be sufficient and placed neatly and beautifully.

?3. Understand the estimated dishes and abnormal recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional value, etc. so that they can do a good job in sales in a timely manner.

?4. Welcome guests, smile and say hello to every guest within three meters of you, and help guests pull up their chairs and give up their seats.

?5. After the meal is served, provide guests with high-quality service according to service procedures and standards. Ordering, serving, dividing dishes, serving drinks, patrolling tables, checking out, and seeing guests off.

?6. Always pay attention to the needs of guests, respond quickly, take the initiative to light cigarettes for guests, change tableware, ashtrays, add wine and tea, and serve before guests indicate.

7. Pay special attention to VIP guests, pay special attention to the elderly, weak, sick and disabled guests, and provide services according to corresponding standards.

?8. Try to help guests solve various problems during the dining process, and when necessary, promptly feedback guests' questions and complaints to the supervisor to seek solutions.

?9. Do a good job finishing the work at the end of the shift. Job Responsibilities and Requirements of Catering Waiters (8 Popular Articles) (Part 4)

?1. Responsible for all preparations before the meal.

?2. Greet guests enthusiastically and proactively, lead them to the appropriate dining table, help pull out chairs and give up seats, and memorize the names of regular guests and distinguished guests.

?3. When starting a meal, politely decline to allow non-dining guests to enter the restaurant and disheveled guests to enter the restaurant to eat.

?4. Maintain good relationships with guests, provide quality services in a timely manner according to guest needs, and actively promote various drinks, dishes, snacks and other products.

?5. Accept orders from customers and provide fast and accurate services to customers in accordance with specified standards and procedures.

?6. Answer guests’ questions about food and hotel facilities, collect guests’ opinions and complaints, and report to the foreman in a timely manner.

?7. Responsible for the cleanliness and sanitation of the restaurant, keeping the environment, service desk, floor and dining table clean and hygienic to meet the standards specified by the hotel.

?8. Properly handle emergencies during service and maintain good order in the restaurant.

?9. Responsible for the maintenance of various service equipment and facilities.

?10. Responsible for the room service.

?11. Complete other tasks assigned by superiors. Job Responsibilities and Requirements for Catering Waiters (8 Popular Articles) (Part 5)

?Job Responsibilities

?1. Dress neatly and neatly, be energetic, attend regular meetings, and go to and from get off work on time .

?2. Responsible for the cleaning of the responsible area and preparations for meals.

?3. Strictly implement operating procedures, service procedures and hygiene requirements, and strive to improve service quality and work quality.

?4. Be familiar with service procedures, service skills and catering expertise, be familiar with the correct use of various utensils, and ensure that the tableware and utensils used are clean and hygienic.

?5. Be familiar with the various dishes of this restaurant and memorize all the contents in the recipes, including dishes, prices, raw ingredients, cooking methods, taste characteristics, and service methods.

?6. Complete the reception work in a united, cooperative, polite and thoughtful manner. When going to work, you must control your emotions and maintain a good attitude, stay focused, and do not do anything unrelated to work.

?7. Participate in all trainings once a week or as required by the restaurant.

?8. Have a strong sense of work responsibility and the ability to handle things independently.

?9. Strictly abiding by the hotel’s rules and regulations does not violate the law. Job Responsibilities and Requirements of Catering Waiters (8 Popular Articles) (Part 6)

?Qualifications:

?1. Education and training requirements: Junior high school education or above, store training and business skills training

?2. Work experience: After a 1-3 month probation period and passing the examination.

?3. Natural conditions: Good health, age between 18-30, dignified appearance, gentle personality, moderate height.

?4. Knowledge requirements: Understand the restaurant service procedures, understand the basic knowledge of various dishes in the restaurant, and master basic service operation skills.

?5. Potential requirements: Able to independently complete restaurant service operating procedures, move quickly, accurately and naturally, be good at understanding guest psychology, speak well and meet guest requirements.

?6. Basic quality requirements: abide by the employee manual, have a professional ethics that puts guests first, be polite to others, speak a gentle language, have self-respect and self-respect, and have a good character of not losing money.

?7. Foreign language requirements: Ability to communicate simply with guests in English.

?Job responsibilities:

?1. Arrive at work on time and report to the leader when leaving the post, and sign the exact time of departure.

?2. Make all preparations before the meal according to work procedures and standards. Use trays to set the table, tableware must be undamaged, spare utensils must be sufficient, and the arrangements must be neat and beautiful.

?3. Understand the daily estimated dishes and personalized recommended dishes, and know their prices, taste characteristics, production methods, nutritional values, etc. so that you can do a good job in sales in a timely manner.

?4. Welcome guests, smile and say hello to every guest within three meters of you, and help guests pull up their chairs and give up their seats.

?5. After the meal is served, provide quality service to guests according to service procedures and standards. Ordering, serving, dividing dishes, serving drinks, patrolling tables, checking out, and seeing guests off.

?6. Always pay attention to the needs of guests, respond quickly, take the initiative to light cigarettes for guests, change tableware, ashtrays, add wine and tea, and serve before guests indicate.

?7. Pay special attention to VIP guests, pay individual attention to the elderly, weak, sick and disabled guests, and provide services according to their corresponding standards.

?8. Try your best to help guests solve various problems during the dining process, and when necessary, promptly feedback guests' questions and complaints to the supervisor to seek solutions.

?9. At the end of the shift, do the finishing work carefully. Catering waiter job responsibilities and requirements (8 popular articles) (Part 7)

?1. Job responsibilities

?1. Establish a sense of ownership, be diligent and dedicated, and love your job.

?2. Employees on duty should be energetic, dress uniformly, wear badges, and use polite and polite phrases such as "Hello, Thank you, Please wait a moment."

?3. Be familiar with the business areas and business projects of various brands, provide liaison electricians, duty managers and other services to settled merchants, and provide high-quality services to consumers warmly and thoughtfully.

?4. Strictly abide by work and rest schedules, do not be late, do not leave early, do not check in for others, and rest times must not be changed at will, and must be implemented in accordance with the schedule.

?5. During working hours, you are not allowed to chat in groups, make loud noises, play with mobile phones, read newspapers or magazines, or use your time at work to do anything unrelated to work. (Violators will be fined 10 yuan)

?6. On-the-job personnel have the right to supervise whether each merchant uses Jimei Yiyuan’s unified sales vouchers, carefully review whether each merchant’s sales bill is filled in to standard, and prevent irregularities in contracts caused disputes and losses, and are obliged to explain to consumers the importance of using a unified sales bill. (Violators will be fined 10 yuan)

?7. Keep sales slips, invoices, seals, exit slips, computers, banknote detectors, calculators, walkie-talkies and other property, and do not lose them. (Violators will be compensated in accordance with the regulations and fined 50 yuan)

?8. If there is a customer complaint, the customer must be reminded to bring the Jimei Yiyuan sales receipt to the after-sales office to solve the problem. If there is an emergency, the on-duty staff must be notified in time. The manager or the business manager of each exhibition hall shall not be delayed.

?9. Observe professional ethics and strictly guard business secrets. Otherwise, all problems arising from leakage of confidentiality will be borne by the parties involved.

(Violators will be fined 10 yuan)

?10. Under no circumstances should there be any quarrels with customers. If there are complaints from customers (customers and merchants), they should conduct self-examination and accept corresponding penalties. . (Violators will be fined 50 yuan)

?11. Service desk staff should unite and help each other, cooperate with each other, work together to do their jobs well, always think about the overall situation, and have the spirit of dedication to the enterprise.

?12. Comply with the company's various rules and regulations, submit to centralized and unified administrative management, and accept supervision and assessment.

?13. Complete other tasks assigned by the leader.

? 2. Work specifications

? In order to standardize consulting services, better handle customer inquiries and receptions, serve customers comprehensively and thoughtfully, ensure service quality, and maintain corporate image, This work specification is specially formulated.

? (1) Consulting services

?1. When encountering customers who have inquiries, you should take the initiative to greet them with "Hello, welcome, what can I do for you?", The expression is natural and generous, with a smile.

?2. When customers inquire about directions, the location, route and method of arrival should be specified in detail.

?3. If you are not sure about the product or promotion issues that customers inquire about, please ask the customer to wait and call the floor or exhibition hall quickly. Do not give inaccurate answers.

?4. When a customer inquires and cannot be satisfied, one should politely apologize.

?5. When there are customer complaints, the problem should be solved in accordance with the relevant regulations of Home Plaza.

? (2) Telephone consultation service

?1. When a customer calls for consultation, answer the phone and greet first: "Hello, Jimei Yiyuan Home Plaza, I am very happy to serve you. "Service". If the phone rings more than three times, you should promptly apologize: "I'm sorry to keep you waiting. I am happy to serve you."

?2. Patiently answer various inquiries from customers with friendly language.

?3. Do not use the main station phone to make private calls to ensure smooth communication.

?4. When customers complain over the phone, they should help customers solve the problem in accordance with the relevant regulations of Home Plaza, and no delay or prevarication is allowed.

? (3) Cashier service

?1. Collect business payments quickly and accurately, and improve the speed and accuracy of cashiers while ensuring that cashier operations are standardized and standardized.

?2. There should be no errors in standard cashier work. Each collection account must be consistent with the amount of income. The cause of any wrong account must be immediately identified and corrected in a timely manner. Identify counterfeit banknotes. When you receive a large-value banknote and find it suspicious, you should politely inform the customer to ask for a replacement, or notify the cashier team leader to handle it. (Violators will be fined 50 yuan)

?3. Cashiers are not allowed to handle two accounts at the same time to avoid confusing different accounts and causing unnecessary trouble to customers and themselves. Submit business funds in a timely manner, strictly abide by the two lines of revenue and expenditure, and prevent the occurrence of business funds being paid. (Violators will be fined 50 yuan)

?4. The POS machine must be checked out at the end of the shift every day (regardless of whether there is business on that day). All credit card slips and total statements for the day must be submitted to the Finance Department and must not be lost. When swiping a card, you must check the card number to see if the amount matches the consumption amount. If you swipe more or less money from the customer, you must report it to the cashier team leader and make corrections in a timely manner. When the POS machine cancels consumption on the same day, the consumption must be deleted on the cash register. When the bank refunds the money the next day, regardless of whether the same transaction was paid on the same day, the refund procedure will be done manually according to the bank's requirements. If a customer submits one payment voucher and swipes multiple cards, multiple cards must be entered on the cash register. If a customer submits multiple payment vouchers, each card must be swiped once to avoid uneven bank fees. (Violators will be fined 10 yuan)

?5. When collecting checks, they can only be transfer checks. You must use a check registration book to register and inform the merchant of payment on account.

Pay attention to check whether the check is expired, whether the seal is clear and complete, whether the check password is filled in completely, whether the amount is correct, whether the capitalization is consistent, whether the writing is correct, whether the face of the ticket is clean and flat, and if necessary, ask the Finance Department to help review. (Violators will be fined 50 yuan)

?6. Each cashier has a reserve fund of 500 yuan. The reserve fund is counted and signed every day; the reserve fund is deposited in the financial department safe after get off work every day. The cashier foreman and accounting office staff will check from time to time to ensure the integrity of the reserve funds. If the reserve fund is found to be less than 500 yuan, the reserve fund will be insufficient and corresponding penalties will be accepted. (Violators will be fined 100 yuan)

? (4) Grooming regulations

?1. Etiquette officers must wear work clothes and work shoes according to regulations.

?2. You must wear your work badge when taking up work, and there must be no covering in front of your work badge.

?3. All work clothes and buttons must be fastened, sleeves rolled up or collars open.

?4. Dark-colored or high-collared underwear is not allowed under shirts.

?5. Long hair must be tightly tied or knotted when working.

?6. Long nails and nail dyeing are not allowed.

?7. Etiquette staff must wear light makeup in accordance with the following regulations:

?⑴Lipstick: Use orange or pink series, and do not use rich or too dark or dark lipstick.

?⑵ Eyebrow pencil: Use dark eyebrow pencil and do not draw eyebrows too darkly.

?⑶Eye shadow: Use brown series.

?⑷Eyelashes: You can use black mascara.

?⑸Eyeliner: Colors other than black are not allowed.

?8. Do not wear perfume that is too strong when working.

?9. Ceremonies must wear accessories in accordance with the following regulations:

?⑴Earrings: Only one pair of earrings can be worn, and the number must not exceed the auricle.

?⑵ Necklace: Only one necklace can be worn and it must not be exposed outside the collar.

?⑶ Ring: Only one ring can be worn on both hands, with a width within 8 mm.

?⑷Watches: Do not wear fashionable watches that are too exaggerated. 10. Etiquette staff are not allowed to work with wet hair.

?11. Etiquette staff should pay attention to oral hygiene and remove odor.

?12. When working, you should maintain a standard standing posture, keep your head and neck straight, look straight ahead, and keep your head relaxed and smile naturally.

?13. Etiquette officers should behave generously, speak elegantly, be neither humble nor overbearing, and maintain their appearance in accordance with the content of these regulations at all times.

? (5) Service desk and cashier duty record specifications

?1. The service desk and cashier must have accurate and clear "Duty Records" when changing shifts and handovers, and must not If there are any alterations, the signature of the person who made the change and the date of the change should be included. (Violators will be fined 10 yuan)

?2. When on duty, you must hand over the day's activities and unfinished matters in detail. (Violators will be fined 10 yuan)

?3. Before leaving get off work, record unfinished matters and matters that need to be explained to another shift in the "Duty Record" (violators will be fined 10 yuan).

?The above work specifications must be strictly implemented, and violators will be punished in accordance with the corresponding regulations.

Responsibilities and requirements of catering waiters (8 popular articles) (Part 8)

?1. Continuously fresh, clean and elegant, providing guests with warm, polite, thoughtful and high-quality catering services.

?2. Cooperate with the foreman attentively, obey the instructions of the foreman and superior leaders, be united, and be good at helping colleagues work.

?3. When working, you must do the four things of diligence: verbal diligence, eye contact Be diligent, diligent, and diligent, and understand the customer's requirements in a timely manner.

?4. Be good at introducing and promoting the restaurant's drinks and dishes to customers.

?5. Be skilled Business operation knowledge, master and understand the meal status and rules of each drink and food required by the guests,

?6. Strong sense of responsibility, have the ability to handle business independently, report problems in a timely manner, and be good at class work Raise questions before and after work, and convey the opinions raised by guests in a timely manner.

?7. Do a good job in the collection, storage and daily loss reporting of bar and floor items, and carry out monthly items, drinks

8. Do a good job in cleaning the floor and bar before and after work, carefully check whether the spare tableware is complete, and whether the utensils and necessary supplies on the dining table are clean and complete.

?9. Have good conversational skills, be good at using language skills, and provide the best service to guests. Be polite and courteous, grasp the principles, answer all questions, be concise and clear.

?10. Strengthen the study of business knowledge, continuously master service skills, and improve service quality.