Management methods of small hotels

Restaurant management mode: 1. Keep abreast of the day's table reservation and restaurant service task list to ensure that the table is arranged.

2. Accept the guest's temporary reservation.

Take the guests to the restaurant and welcome them.

4, neat appearance, do not leave.

5, according to the different objects of the guests, arrange your favorite table reasonably.

6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and correct them in time.

Politely refuse non-dining guests to visit the restaurant and guests with inappropriate clothes to eat in the restaurant.

8. Ensure the sanitation of the site and make all preparations.

9. When the restaurant is full, politely explain to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.

Job responsibilities of the waiter: 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals.

2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.

3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them.

4. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently.