What are the workflow and responsibilities of a tea artist?

The duties of the teahouse supervisor: coordinate the team relationship, assist the teahouse manager to arrange all the work, supervise the work of the waiters, ensure the quality service to the guests, and be responsible to the teahouse manager.

I. Scope of duties

(1) Obey the leadership of the teahouse manager, complete the tasks assigned by the teahouse manager, and be the assistant of the teahouse manager.

(2) Play a leading role, set an example, give enthusiastic help to subordinates, give patient guidance, do a good job in on-site training, and lead subordinate employees to do a good job in the opening, reception and closing of teahouses after business.

(3) Check the availability of goods and equipment in this area, and apply for replenishment or maintenance in time to ensure compliance with standards.

(4) Check the attendance, instrument, service attitude and business skills of subordinate employees, correct problems in time when found, make evaluation and report to employees.

(5) Have a thorough knowledge of tea and drinks, memorize the varieties produced every day, make good use of skilled sales skills, be a customer's ordering consultant, and be a waiter's front-line counselor.

(6) Properly handle the guest complaints that fall within the scope of their functions and powers, and solve them independently. If it can't be solved, it will be solved by the teahouse manager and recorded.

(seven) according to the requirements of the manager and the division of labor, do a good job of monthly and month-end asset inventory and custody, and fill in the formal statements.

(eight) to assist the manager to urge employees, actively participate in customer service, maintain good relations with guests in a timely manner, and actively promote communication and signing business.

(9) Have the ability to design and arrange the environment and countertops for high-end reception and provide high-level services for VIPs.

(ten) make a summary of daily work, fill in the work handover log, and check the water saving, electricity saving and safety work in place.

Second, the working procedure

(1) Arrive at work ten minutes in advance and accept the task assigned by the teahouse manager.

(2) Be prepared before taking over.

1, understand the employee's position, and check whether the employee, his instrument and personal belongings meet the standards.

2, understand the guest order, including ordering unit, name, quantity, table number, special requirements, etc.

3. Understand bar production, including selling and pushing, new products, etc.

4, held a briefing, handover matters needing attention, summarize the previous day's work, arrange the work on duty.

5, check the health, goods and other preparations, do a good job of application, maintenance and new self-collection, and lead the waiter to open the file according to the requirements of the manager and customers.

6. Before the reception, finally confirm that everything meets the standards and command the waiter to stand up and entertain guests.

(3) Do a good job in the service process.

1. Greet guests politely. For important guests, personally lead the guests to their seats, please take a seat, pay attention to the guests, and assist the staff to do a good job of opening the table.

2. Take the initiative to distribute business cards to the guests, introduce the environment and decoration characteristics of the teahouse to the guests, and introduce the characteristics of the dishes until the guests order.

3. Serve the important guests personally, pay attention to the guests' talking, stop the food, pay attention to the waiter's actions, supervise the staff to serve according to the standard process, and watch the main station at multiple stations to achieve unified and coordinated actions.

4. Be responsible for complaints caused by menu changes, serving speed and service quality, and respond quickly, report in time and record accurately.

5. Collect customer information and opinions about the teahouse, and fill in the guest information report.

(4), do a good job of cleaning up after reception.

1. Do a good job in resetting the environment and countertops after reception, check the recycling and storage of staff tableware, tablecloths and mouthpieces, and find and report the lost and damaged property.

2. Lead the staff to clean.

3. Arrange training work reasonably after work at noon.

4. After the market closes in the afternoon and evening, fill in the report handover, summarize the work of the month to the manager, and check the locking and safety of the department.