What are the management systems of small hotels?

Reprinted \x0d\ restaurant waiter management system \x0d\ 1. Keep abreast of the day's table reservation and restaurant service task list to ensure that the table is arranged. Q5T，EW\x0d\ 2。 Accept guests' temporary reservations. \x0d\ 3。 Responsible for arranging seats and welcoming guests to the restaurant. \x0d\ 4。 Be neat and tidy, and don't leave without leave. \x0d\ 5。 Arrange your favorite table reasonably according to different guests. \x0d\ 6。 Answer guests' questions about food and hotel facilities, collect relevant opinions and report to restaurant supervisor in time. \x0d\ 7。 Politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant. \x0d\ 8。 Make sure the site is clean and make all preparations. \x0d\ 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. \x0d\ Job responsibilities of the waiter: \x0d\ 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals. \x0d\ 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. \x0d\ 3。 Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them. \x0d\ 4。 Be neat and tidy, and don't leave your post without permission. \x0d\ 5。 Patrol the table frequently, provide various services according to the procedures, take away the tableware in time, and change the handleless cups frequently. Good at selling drinks. \x0d\ 6. Do a good job of cleaning the restaurant after meals. \x0d\ 7。 Be familiar with the contents of menus and wine labels, such as how to make food. \x0d\ 8, do a good job of finishing after dinner. \x0d\ Job responsibilities of vegetable runner: \x0d\ 1. Do a good job of cleaning tableware and utensils before business, and ensure convenient use when eating. \x0d\ 2。 Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals. \x0d\ 3。 Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk. \x0d\ 4。 Understand the checkout method and keep the order properly for review. \x0d\ 5。 Assist the front desk clerk to do the pre-meal preparation, after-meal service and after-meal finishing. \x0d\ 6。 Assist the chef to control the quality, such as the shape of the dishes, the degree of hot and cold of the dishes, etc. \x0d\ 7。 Assist the front desk clerk to communicate the front and back information. \x0d\ 1。 Scoring system: \x0d\ 1. When working, he is disheveled and does not wear a work number plate. 2 points \ x0d \ x0d \ 2. Call or answer the phone or use the hotel phone to handle personal affairs without permission while on duty. 2 points \x0d\ 3. Eating food or hotel gifts left by guests without permission. 2 points \x0d\ 4. Those who don't pay attention to hygiene, spit and litter. 2 points \x0d\ 5. 2 points for those who arrive late and leave early without reason (including those who do not attend the pre-shift and post-shift hygiene) \x0d\ 6. Sleeping on duty. 4 points \x0d\ 7. Fiddling with venue facilities without permission. 2 points \x0d\ 8. Lax work, failure to provide reasonable service to guests in time. 4 points \x0d\ 9. Failing to clean up at the designated post that day. 2 points \x0d\ 10, rude to guests. 3 points \x0d\ 1 1, regardless of personal appearance and length. 2 points \x0d\ 12. Shift change without the approval of management personnel. 2 points \x0d\ 13, the pre-shift meeting and cleaning were absent without reason. 5 points \x0d\ 14. Don't pay attention to manners, talk loudly and swear words when changing shifts. 3 points \x0d\ 15, leaving without permission without reasonable explanation. 5 points \x0d\ 16. Those who read magazines on duty or stop work for no reason. 2 points \x0d\ 17. Those who stay elsewhere to be lazy or chat or leave their posts. 2 points \x0d\ 18. Error in billing or delivering food. 1 \x0d\ 19, operating in the business premises. 2 points \x0d\ 20. Graffiti damages public facilities. 5 points \x0d\ 2 1, not greeting and serving guests according to the specifications. 2 points \x0d\ 22. Do not take the initiative to make it dereliction of duty. 3 minutes \x0d\ 23. Go to the toilet on duty for more than 10 minutes. 2 points \x0d\ 24, not standing according to the specifications or standing time is not on time. 2 points \x0d\ 25. Failing to conduct pre-meal inspection and pre-meal preparation as required. 2 points \x0d\ 26. Those who don't use trays to serve drinks. 1 \x0d\ 27。 Those who don't clean up empty bottles, boxes and plates in time. 2 points \x0d\ 28. Let's get together and chat during the shift. 2 points \x0d\ 29. It's not standard and polite to answer the phone. 3 points \x0d\ 30. I didn't take the initiative to greet the guests. 2 points \x0d\ 2. Anyone who commits one of the following faults shall be fined 10 or more, depending on the seriousness of the case. \x0d\ 1。 Be rude to guests or argue with them. \x0d\ 2。 Those who drink, gamble and fight. \x0d\ 3。 Posting or changing hotel notices or instructions without authorization. \x0d\ 4。 Intentionally destroying public property or guests' belongings. \x0d\ 5, the work is not good or the service is not good, and the guest complains. \x0d\ 6。 A person who makes false or defamatory remarks, thus affecting the reputation of guests or hotel colleagues. \x0d\ 7。 Those who leave their posts early without justifiable reasons during the business period. \x0d\ 8。 Those who ask guests to store wine for themselves without permission. \x0d\ III。 Reward system: \x0d\ 1. Loyal to their duties, serious and responsible work, establish a good reputation for their departments, and stand out in the monthly summary. 10 score \x0d\ 2. People who have made great contributions to the economic benefits of this department through hard work. 20 points \x0d\ 3. People who stand up and do good deeds to protect the property and personnel safety of this department. 40 points \x0d\ 4. Those who honestly don't lose money. 5- 10 score \x0d\ 5. Those who are often praised by guests, colleagues and superiors for their excellent work. 5 points \x0d\ The above provisions are treated as appropriate according to the current situation, and each deduction is 1 minute RMB 5 yuan. I hope my colleagues will take it seriously and inform you in writing if there are any additions or modifications.