What does a receptionist do?

Position: Counter Tasks: 1. Pre-operation preparation 2. Greeting guests 3. Taking orders 4. Dining service 5. Closing work 6. Handling complaints 7. Receive training and improve skills Task 1: Key points and standards of business preparation steps 1. Report to the lobby manager (or the foreman on duty) and fill in: "Sign in. North has changed into work clothes according to the restaurant clock. Sign the preparation time. 2. Understand the task and be informed orally by the foreman. Understand the scope and scope of the duty station and Temporary tasks 3. Clean the floor (sweeping and mopping), clean the wall skirts and window sills, clean the glass doors, clean the table legs, dining chairs, etc., clean the table number plate, vases, turntables, etc., clean the food preparation cabinets, and the periodic sanitation arranged by the wine table foreman. , the list requires no garbage, no dust and no stains, no dust and no stains, no fingerprints, smooth and bright, no stains, no dust and no stains, no oil stains on the turntable, no fingerprints 4. Meal preparation table table utensils (inspection) preparation Pour tea, alcohol and toothpicks from the sideboard into the sanitary tube, wipe them clean and check whether the electrical equipment is intact. Report any problem areas to the foreman. 5. Arrange the tables and chairs, take out the water bottles and set up the tables and chairs, and check whether they are loose or damaged. Do not open the table when it is opened (the cleaning staff will do it). Check the table that has been set up, turn over the water glass and put it upright. If there is any damage to the dining chairs, please inform the foreman immediately. According to different dining types, arrange the damaged ones according to the hotel's regulations. Tableware should be removed. Dirty tableware should be wiped or removed as appropriate, but all should be reported to the foreman. If it does not meet the requirements, it should be replaced or replenished in time. Pay attention to three vertical lines and three lines. 6. Prepare tableware and replenish the items in the food cabinet to ensure storage. Turn over the table once or replace it daily. The quantity, classification, placement or storage shall be subject to the foreman’s designation and shall not be changed at will