Catering waiter job responsibilities

Catering waiter job responsibilities (collection of 15 articles)

As society develops step by step, there are more and more occasions where job responsibilities need to be used. Clear job responsibilities can make employees aware of them. and grasp job responsibilities, be able to maximize labor employment management, scientifically allocate manpower, and ensure that people make the best use of their talents and match people with posts. So what kind of job responsibilities are effective? Below are the job responsibilities of catering waiters that I have collected for everyone for your reference. I hope it can help friends in need.

Catering Waiter Job Responsibilities 1

1. Maintain a fresh, clean and elegant state, and provide guests with enthusiastic, polite, thoughtful and high-quality catering services.

< p> 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 diligences: diligence with words, diligence with eyes, diligence with hands, and diligence with feet. Be diligent and understand the guests' requirements in a timely manner.

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

5. Have proficient business operation knowledge, master and understand the guests The status and regularity of each drink and food required,

6. Strong sense of responsibility, the ability to handle business independently, report problems in a timely manner, be good at raising questions before and after work, and convey them to guests in a timely manner Opinions put forward,

7. Do a good job in the collection, storage and daily loss reporting of items in the bar and floor, and conduct monthly inventory of items and 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 and be good at using them. Use language skills to provide guests with the best service. Be polite, master the principles, answer questions, be concise and clear.

10. Strengthen the study of business knowledge, continuously master service skills, and provide customers with the best service. Service quality, catering waiter job responsibilities 2

Job responsibilities:

1. Pay attention to etiquette and courtesy, and establish the concept of customer first

2. Be proficient in shopping mall related Service rules and projects

3. Perform your duties strictly in accordance with company regulations, and do not follow the rules of the company

4. Serve patiently and treat customers well. Main tasks:

1. Greet customers at the beginning of business every day

2. Handle and record customer complaints

3. Customer deposit/pickup bags

4. Responsible for promotions Distribute gifts of products

5. Test and test machines for buyers of large home appliances

6. Accept customer inquiries

7. Track and distribute supermarket news

8. Broadcast service work throughout the store 9. Use standardized terms

10. Support work for returns and exchanges for customers who meet the requirements:

1. All work areas (Customer service desk, bag storage area, gift distribution area, electrical appliance testing area, return area, customer entrance) Keep clean and hygienic at all times

2. Take good care of company property (broadcasting system, computer, membership card punch machine, pass-through machine) Plastic machines, etc.) and conduct regular inspections 3. Be familiar with the division of labor among various departments, product display conditions, operating principles, and understand the company's periodic promotion plans and news specials

4. Customer complaints should be carefully recorded, and major Problems must be reported promptly

5. Avoid making customers noisy in public places

6. Go to the receiving department to collect gifts with the gift details submitted by the receiving department

7. When a customer comes to request a return/exchange, check whether it meets the return/exchange requirements; when the floor supervisor comes to collect the return/exchange, he must carefully check the contents on the list and sign for confirmation 8 , Assist other departments in the work (such as cashier, inventory, anti-theft, fire prevention, etc.) Job Responsibilities of Catering Waiter 3

1. Responsible for all preparations before the meal.

2. Welcome 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.

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 ensure that they 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. Catering Waiter Job Responsibilities 4

Job Responsibilities

1. Remember and abide by all hotel rules and regulations.

2. Dress and brand according to regulations, dress neatly and elegantly, be punctual and polite, and obey orders promptly.

3. Responsible for all preparations in the bar before opening, responsible for taking inventory on the day, and issuing delivery orders, please have the supervisor sign for confirmation.

4. Responsible for going to the warehouse to get enough drinks.

5. Accept drink orders and prepare various drinks for guests.

6. Responsible for the safekeeping of spirits and other items stored by guests.

7. Responsible for cleaning all cups and utensils and doing a good job of hygiene.

8. Save all wine orders and keep them with the finances for verification.

9. Maintain the equipment in the bar and fill in the maintenance form in time if there is any damage.

10. Maintain good relationships with customers and superiors, and prepare daily beverage reports in a timely manner. Catering Waiter Job Responsibilities 5

Qualifications:

1. Education and training requirements: Junior high school degree 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 supervisors to seek solutions.

9． At the end of the shift, do the finishing work carefully. Catering Waiter Job Responsibilities 6

● Responsible for organizing foremen and waiters to participate in various training and competition activities to continuously improve the service level of themselves and their subordinates.

●Carefully complete other tasks assigned by the manager. Chinese restaurant manager job responsibilities

●Supervise the completion of daily restaurant operations, prepare employee attendance sheets, check employee attendance status, and check whether employees' appearance and personal hygiene, uniforms, hair, nails, and shoes meet the requirements .

●Have the spirit of contributing to the company, constantly improve the art of management, be responsible for formulating and organizing the implementation of restaurant manager promotion strategies, service specifications and procedures, and require excellence in business.

●Attach importance to the training of subordinate employees, regularly organize employees to learn service skills, train employees on company awareness and sales awareness, conduct regular inspections and keep training records.

●Hospitate guests warmly, have a humble attitude, properly handle guest complaints, and continuously improve service quality. Strengthen on-site management, stay on the front line during business hours, and promptly discover and correct problems in service.

●Lead the restaurant Q (total quality management) team to inspect the restaurant’s service quality and control every step of the restaurant’s service.

●Strengthen the management of restaurant property, master and control the use of items, and reduce expenses and item losses.

●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.

●Check the status of restaurant equipment in a timely manner, establish a material management system, perform maintenance work, and do a good job in restaurant safety and fire prevention.

● Maintain a long-term and good cooperative relationship with chefs. Develop personalized menus based on seasonal differences and guest status.

●Participate in various relevant meetings held by the catering department and complete other tasks assigned by the catering department manager.

●Convene restaurant staff meetings regularly to review recent service conditions and publish Q group activity records.

● Maintain good customer relations and proactively communicate with guests; handle customer complaints and take immediate action to resolve them, reporting to the catering manager when necessary. Catering Waiter Job Responsibilities 7

Job Responsibilities

1. Dress neatly, neatly and energetically, 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 restaurant’s various dishes 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 working, 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. Catering Waiter Job Responsibilities 8

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, employees are not allowed to chat in groups, make loud noises, play with mobile phones, read newspapers or magazines, or use their time at work to do anything unrelated to work.

(Violators will be fined 10 yuan)

6. On-duty 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 errors caused by irregular contracts. disputes and losses, and is 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 manager on duty must be notified in time. or the business manager of each exhibition hall without delay.

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, we have specially formulated This work specification.

(1) Consulting services

1. When encountering customers who have inquiries, you should take the initiative to say hello to the customer, "Hello, welcome, what can I do for you?" with a natural expression. Be generous and 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, you can 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, we are happy to serve you." If the phone rings more than three times, you should promptly apologize: "I'm sorry to keep you waiting. I'm 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 tactfully 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 safe of the Finance Department 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 uniforms and work shoes according to regulations.

2. The work badge must be worn when taking up the job, and there must be no covering in front of the work badge.

3. All work clothes and buttons must be fastened, and sleeves and collars must not be rolled up.

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 a dark eyebrow pencil and do not draw the eyebrow color 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 according to the following regulations:

⑴Earrings: Only one pair of earrings can be worn, and they 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, keep your head relaxed and smile naturally.

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

(5) Service desk and cashier duty record specifications

1. The service desk and cashier must have an accurate and clear "Duty Record" when changing shifts and handovers, and no alterations are allowed. If there are any alterations, there should be the signature of the person who made the change and the date of the change. (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. Catering Waiter Job Responsibilities 9

(1) Requirements for catering services

1. Understand the types of food served on the day (such as soup, seafood, seasonal dishes, desserts, fruits, special introductions, etc. clear category).

2. Prepare ingredients: (soy sauce, pepper, boiling water, order menu, hot towel, tray, etc.).

(2) Inspection work before meals

1. Participate in the regular meeting before class and follow the work arrangements for the day.

2. Check the appearance and appearance.

3. Table decoration: tableware is neat and uniformly placed, clean and without chips, tablecloths and tablecloths are not damaged or stained.

4. The arrangement of tables and chairs: the chairs are clean and dust-free, the chair surfaces are free of stains, and the tables and chairs are aligned horizontally and vertically or in a pattern.

5. Workbench: sideboards, trays, the furnishings should be neat and uniform, and the sideboards should be arranged neatly and without any skew.

6. Check the flowers and plants.

7. Check the ground.

(3) Greeting guests

1. Greeting staff When guests enter the restaurant, the greeting staff greets the guests enthusiastically with a bow (around 30℃): "Welcome. Mr./Ms., who are you?" After taking the guests to their seats, he pulled up a chair and handed the menu to the guests with both hands. He said, "Sir./Ms., this is our menu. The tone is friendly and makes the guests feel special.

2. Restaurant waiter

(1) Stand to greet guests 5 minutes before the meal starts, wait at their own post to greet the guests, and stand The posture should be upright, not relying on any objects, the feet should not be crossed, the hands should be folded naturally in front of the abdomen, the posture should be dignified, and the spirit should be full of energy. (2) When pulling up a chair, the waiter should assist the greeter in arranging the guest to sit, and pay attention to the first step when pulling up the chair. Female guests, followed by male guests.

(3) If the guest needs to undress, help the guest hang up the clothes.

(4) During the meal, the service person passes the towel from the right side of the guest. Say "Sir/Ms., please use a towel." Job Responsibilities of Catering Waiter 10

1. Do a good job in pre-meal preparation, meal service and post-meal cleaning to provide customers with thoughtful, fast and happy service. experience to ensure customer satisfaction.

2. Be good at introducing and promoting the restaurant’s drinks and special dishes to customers;

3. Receiving customers should be proactive, enthusiastic, polite, patient, and thoughtful. Make customers feel at home;

4. Use polite language to provide services to guests,

5. Cooperate with the foreman, obey the instructions of the foreman or above, be united and good at helping colleagues Job; Catering Waiter Job Responsibilities 11

1. Maintain a fresh, clean and elegant state, and provide guests with warm, polite, thoughtful and high-quality catering services

2. Actively cooperate. Be in charge of work, obey the instructions of supervisors and superiors, be united and good at helping colleagues work

3. Be good at introducing and selling the restaurant’s drinks and dishes to customers

4. Be skillful. Business operation knowledge, master and understand the dining situation and rules of each drink and food required by the guests

5. Do a good job in the collection, storage and daily loss reporting of bar and floor items. , and conduct monthly inventory of items and drinks

6. Do a good job in cleaning the floor and bar before and after work, and actively check whether the spare tableware is complete, and whether the utensils and necessary supplies on the dining table are clean and complete. . Job Responsibilities of Catering Waiters 12

1. Appear dignified and tidy, behave gracefully, and greet guests on time

2. Use polite service words and a smile to greet and see off guests.

3. Enthusiastically invite customers to take their seats, pull out chairs to offer seats, solicit guests’ opinions on the dining table, ensure that the number of people at the table and the number of tableware are consistent, and inform the waiter

4. 2. Answer the phone politely and communicate with the reservation clerk or accept the reservation under the guidance of the management staff. Repeat it when answering the phone.

5. Fill in the reservation book accurately and notify all branches and relevant personnel of the restaurant.

6. Try to remember the names, habits, taboos, and preferences of regular customers and VIP guests, and strive to maintain warm, caring, friendly, and cordial service standards to make guests feel at home.

7. Be familiar with the hotel’s service facilities and projects in order to answer guest inquiries in a timely manner.

8. Responsible for the daily process registration form and place table to ensure that the preparation is correct.

9. Responsible for sanitation work within the designated range.

10. Comply with the hotel’s rules and regulations and complete the tasks assigned by the restaurant management staff. Catering Waiter Job Responsibilities 13

1. Be called on time to take up the job, 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, tableware must be undamaged, spare utensils must be sufficient, and the arrangement must be neat and beautiful.

3. Understand the estimated dishes and unusual recommended dishes of the day, 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 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 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. Do the finishing work carefully at the end of the shift. Catering Waiter Job Responsibilities 14

1. Responsible for hotel reservations and keeping detailed records.

2. Maintain good hygiene in the area, requiring the environment to be clean and tidy, and work tools to be placed in an orderly manner.

3. Answer the phone with a beautiful voice, decent manners, and be able to answer the phone in English, local languages, and standard Mandarin, and have good communication skills.

4. Written neatly and clearly, and able to input computer software and file data.

5. Prepare customer files (old customers and new customers), and follow up visits to enhance communication with customers.

6. Have a full understanding of dishes and be able to accurately explain their characteristics, prices, etc. to guests.

7. Try to remember the names, habits, taboos, and preferences of old customers as much as possible, and strive to maintain a warm, caring, friendly, smiling, and cordial work attitude, as well as an agile, accurate, and responsive working style. Make guests feel at home.

8. Be familiar with the hotel’s equipment, facilities and projects in order to answer guest inquiries in a timely manner.

9. Fill in the reservation book accurately and notify relevant personnel in the restaurant.

10. Answer the phone politely, accept reservations under the guidance of the restaurant manager and supervisor, and repeat what you say when you answer the phone.

11. Comply with hotel rules and regulations and complete the tasks handed over by restaurant management personnel.

12. Do a good job in following up on reservations to ensure the accuracy of the reservation book.

13. Complete the shift handover work and make handover records. Catering Waiter Job Responsibilities 15

Job Responsibilities

1. Overview of Responsibilities:

According to the rules and regulations of the hotel, under the guidance of the foreman on duty, in accordance with the rules formulated by the hotel Service Standards Provide catering services to guests to satisfy them without any complaints. Catering services are provided in accordance with the hotel's established guest-first, zero-complaint guidelines.

2. The main responsibilities of hotel waiters:

1. Provide catering services to guests in accordance with restaurant service standards and procedures (pay special attention to speed and accuracy).

2. Clean and maintain equipment and tools in the area.

3. Prepare and prepare alcoholic and non-alcoholic beverages.

4. Understand different types of wine and how to serve different wines.

5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits.

3. Administrative responsibilities of hotel attendants:

1. Help the foreman conduct monthly and daily inventory of operating equipment.

2. Report all unusual events, guest complaints, lost property and losses to the waiter supervisor.

3. Participate in pre-meal meetings and daily and monthly restaurant summary meetings.