Job Description of Hotel Restaurant Waiter

If you want to be an excellent restaurant waiter, you must know the job responsibilities of this position in advance. Then do you know what the job responsibilities of a waiter in a hotel restaurant are? The following is what I arranged for you? What are the duties of the waiter in the hotel restaurant? For your reference.

Job Description of Hotel Restaurant Waiter

1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4, reasonable command and arrangement of manpower, manage the shift of class personnel.

5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor.

6. Handle service problems and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

8, do a good job in the custody of items on duty and restaurant hygiene.

9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.

10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

1 1. Complete the task temporarily assigned by the restaurant supervisor.

12, responsible for keeping a work diary and completing the handover procedures.

Model essay on the job responsibilities of waiters in hotel restaurants

1, responsible for formulating the marketing plan, long-term and short-term operating budget of the catering department, and leading all employees to actively achieve and exceed the operating targets.

2, presided over the establishment and improvement of food and beverage department rules and regulations and service procedures and standards, and supervise the implementation.

3. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and effectively control costs.

5. Regularly study new dishes, launch new menus and carry out various promotional activities with the deputy manager of the food and beverage department and the executive chef.

6. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

7. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

8. Establish a good relationship with the guests, actively solicit their opinions and suggestions on catering, actively and seriously handle the complaints of the guests, ensure to meet the catering needs of the guests to the maximum extent, and improve the quality of catering services.

9. Pay attention to safety and food hygiene, and earnestly implement them? Food hygiene law? Conduct regular safety and fire prevention education to ensure the safety of guests, restaurants, kitchens and warehouses.

10, communicate, coordinate and cooperate with other departments.

1 1. Attend the daily general manager meeting and preside over the daily F&B department meeting to ensure the effective implementation of hotel work instructions.

12. Complete other tasks assigned by the general manager.

Job responsibilities of hotel restaurant waiters

1, work under the leadership of the restaurant manager, make a good table reservation, zero reception service, and keep clean.

2. Make preparations before meals, check whether the canteen equipment and tableware are in good condition, and equip with utensils according to the requirements of specification, layout and beautifying the environment.

3, keep the restaurant clean, do not mosquitoes, flies, dust, debris, no smell, make tableware cookware clean.

4. Be polite. Greet, send and serve with a smile, and patiently answer questions raised by diners.

Pay attention to personal appearance, keep clothes neat, comb your hair, stand up straight and smile.

6, strictly implement the service specification and operating procedures, grasp the timing of serving. Serve in turn according to the types of dishes. It is necessary to accurately and clearly quote the name of the dish, introduce the characteristics of the meal actively, and master the speed of serving.

7. After the guests have finished eating, distribute them in time as appropriate? A menu? When collecting meals, the accounting unit should take the initiative to ask the relevant personnel to sign, to avoid wrong collection or? Run the command? .

8. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. If the guest's belongings are found, they should be handed over to the restaurant supervisor (manager) or the service desk and handed over to the guest as soon as possible.

9. Constantly summarize and improve the service work, and constantly improve the service work by asking questions and opinions to the dining guests.