How to do a good job in hotel catering management

Catering management is divided into marketing management, service management and kitchen management. The following introduces service management:

Restaurant waiter management system

1. Keep abreast of the day's table reservations and restaurant service task orders, and arrange the tables accordingly. Q5T,EW

2. Accept temporary reservations from guests.

3. Responsible for taking guests to the restaurant and greeting them.

4. Be neat and tidy and do not leave your post without permission.

5. According to different guests, reasonably arrange their preferred dining seats.

6. Answer guests’ questions about food and hotel facilities, collect relevant opinions, and report them to the restaurant supervisor in a timely manner.

7. Politely decline to allow non-dining guests to visit the restaurant and disheveled guests to dine in the restaurant.

8. Ensure the area is hygienic and make all preparations.

9. When the restaurant is full, politely explain clearly to the guests. We will also warmly contact or introduce guests to other restaurants in the hotel.

Waiter Job Responsibilities:

1. Arrange the restaurant and tables according to specifications and standards, and make preparations before the meal.

2. Ensure that the tableware, glassware, etc. used are clean, hygienic, bright, and without chips. Tablecloths and napkins are clean, crisp, without damage or stains.

3. Welcome guests to their seats according to service procedures, assist guests in ordering dishes, and introduce special or seasonal dishes to guests.

4. Keep your appearance neat and tidy, and do not leave your post without permission.

5. Patrol the station frequently, provide various services according to procedures, collect and remove tableware in a timely manner, and change cigarette cups frequently. Good at selling wine and beverages.

6. After the meal, do a good job in cleaning the restaurant.

7. Be familiar with the contents of the menu and drink cards, such as: food preparation methods, etc.

8. Do the finishing work after the meal.

Food runner job responsibilities:

1. Do a good job of cleaning tableware and utensils and putting them in the cabinet before business to ensure they are easy to use when serving meals.

2. Prepare the ingredients and utensils for various dishes before the meal, and actively cooperate with the chef in the work before serving the dishes.

3. Understand the characteristics, names and service methods of dishes, and deliver various dishes to the front desk accurately and quickly according to the time requirements of the front desk.

4. Understand the checkout method and keep the order properly for review.

5. Assist the front desk staff with pre-meal preparation, post-meal service and post-meal finishing work.

6. Assist the head chef to control the quality, such as the shape of the plate, the hotness and coldness of the dishes, etc.

7. Assist the front desk staff to communicate information between the front and back offices.

1. Deduction system:

1. When taking up the job, the employee is disheveled and does not wear a work ID plate. 2 points

2. Making or receiving phone calls without permission while on duty or using the hotel phone for personal matters. 2 points

3. Eating food or hotel gifts left behind by guests without permission. 2 points

4. Those who do not pay attention to hygiene, spit everywhere, and throw away debris. 2 points

5. Those who are late for no reason or leave early (including not participating in hygiene before and after work) 2 points

6. Those who nap and sleep on duty. 4 points

7. Those who play with the venue facilities without permission. 2 points

8. Work is sloppy and fails to provide reasonable services to guests in a timely manner. 4 points

9. Those who did not clean according to the designated position that day. 2 points

10. Those who are not polite enough to serve guests. 3 points

11. Not taking personal appearance and appearance seriously. 2 points

12. Those who change shifts without permission from management. 2 points

13. Absent from pre-class meetings and general cleaning without excuse. 5 points

14. Do not pay attention to speech and behavior during work, make loud noises, and speak indecent language. 3 points

15. Leaving the job without consent and without reasonable explanation. 5 points

16. Those who read magazines during duty hours or skip work without any reason and slow down work. 2 points

17. Those who stay elsewhere to laze around or chat, or leave their posts. 2 points

18. An error occurred when billing or delivering food. 1 point

19. A runner in a business place. 2 points

20. Writing graffiti and damaging public facilities.

5 points

21. Not greeting and serving guests according to the standards. 2 points

22. Failure to take the initiative in work will result in dereliction of duty. 3 points

23. Use the toilet for more than 10 minutes while on duty. 2 points

24. Do not stand according to regulations or do not stand on time. 2 points

25. Failure to carry out pre-meal inspection and pre-meal preparation as required before starting a meal. 2 points

26. Those who take drinks and tableware without using trays. 1 point

27. Failure to clean up empty bottles, empty boxes and empty dishes in time. 2 points

28. Get together and chat during work hours. 2 points

29. Answering the phone is irregular or impolite. 3 points

30. No initiative to greet guests when meeting them. 2 points

2. Anyone who commits one of the following faults will be fined more than 10 points depending on the seriousness of the case.

1. Be rude to guests or quarrel with them.

2. Alcoholics, gamblers, and fights.

3. Posting or altering hotel notices or instructions without authorization.

4. Those who deliberately damage public property or guests’ belongings.

5. Those who receive complaints from customers due to poor work or poor service.

6. Publish false or defamatory remarks, thereby affecting the reputation of guests or hotel colleagues.

7. Those who leave early without justifiable reasons during business hours.

8. Those who use the wine stored by guests without permission and keep it as their own.

3. Reward system:

1. Those who are loyal to their duties, responsible for their work, establish a good reputation for the department, and stand out in the monthly summary. 10 points

2. Those who work hard and make significant contributions to the economic benefits of the department. 20 points

3. Those who stand up and act bravely to protect the property and personnel safety of the department. 40 points

4. Those who are honest and trustworthy. 5-10 points

5. Those who are often praised by guests, colleagues and superiors for their excellent work. 5 points

All the above regulations will be dealt with as appropriate according to the situation at the time. Each point will be deducted at RMB 5. We hope colleagues will take it seriously. If there are any additions or changes, we will notify you in writing.