Job responsibilities of a restaurant waiter

Job responsibilities of restaurant waiters (25 selected articles)

In the real society, the frequency of use of job responsibilities is on the rise. A complete job responsibilities should include the name of the department, Direct superiors, subordinate departments, management authority, management functions, main responsibilities, etc. How should job responsibilities be formulated? The following are the job responsibilities of restaurant waiters that I have carefully compiled. They are for reference only. I hope it can help everyone.

2. Understand the dishes and specially recommended dishes of the day, and know their prices, taste characteristics, preparation methods, nutritional value, etc.;

3. Welcome guests and give you a three-meter radius Smile and say hello to every guest in the room, and help guests pull up their chairs and give up their seats;

4. After the meal starts, provide guests with high-quality service according to service procedures and standards. Ordering, serving, dividing dishes, serving drinks, and seeing off guests;

5. Always pay attention to the needs of guests, respond quickly, change tableware, ashtrays, and add drinks and tea;

6. Try to help guests solve various problems during the dining process;

7. Do the finishing work carefully at the end of the shift. Job Responsibilities of Restaurant Waiters Part 2

Job Responsibilities:

1. Receiving customers should be proactive, enthusiastic, polite, patient and thoughtful, so that customers feel at home;

2. Use polite language to provide services to guests;

3. Be good at introducing and promoting the restaurant’s drinks and special dishes to customers;

4. Be united and good at helping colleagues Work;

5. Actively participate in training and continuously improve service skills

Job requirements:

1.2-3 years of working experience in a Western restaurant;

2. Have a good image and work seriously;

3. Be healthy, positive and optimistic, have a good service attitude and marketing awareness;

4. Love the catering service industry and be interested in A long-term career in the food service industry. Job Responsibilities of Restaurant Waiters Part 3

1. Arrive on time, attend the pre-shift meeting, and accept the arrangements and arrangements of the foreman and manager for meal work.

2. After employees enter the workplace, they should set up the sanitary positioning table. If they make a reservation in advance, they should set up the table as required.

3. Clean the floor and the surfaces and dead corners of indoor items. Make sure there is no garbage, no grease, no water marks, no cigarette butts, and no lint on the floor. Clean up after every meal.

4. Check the countertop and make sure the tableware is free of damage, water stains, oil stains, and stains, and keep the countertop clean and tidy.

5. The foreman will take care of the disposable items in the meal. After distribution, pay attention to keeping them properly and filing them neatly.

6. Set up a post and prepare to welcome guests. Job Responsibilities of Restaurant Waiter Part 4

1. Responsible for preparing banquets, cocktail parties, buffets, group meals, banquet accompanying and driver working meals, and other menus that need to be developed by the banquet department.

2. Responsible for answering questions about food and beverages raised by guests, such as relevant information of various restaurants in the catering department, food standards, prices, and the advantages and characteristics of the hotel's food and beverages compared with the same industry, etc.

3. Assist the receptionist in accepting food and table reservations.

4. Responsible for the printing of weekly, monthly, quarterly and yearly special menus formulated by the department. Job Responsibilities of Restaurant Waiters Part 5

1. Accept the assignment from the restaurant supervisor and be fully responsible for the work of the team.

2. Lead by example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor in formulating the service standards and working procedures of the restaurant.

4. Reasonably command and arrange manpower, and manage the work shifts of the personnel in this shift.

5. Check the attendance status of the staff in the class, whether the preparation work is up to standard, conduct assessment and registration of the waiters' work, discipline and other aspects on the day, and report it to the supervisor in a timely manner.

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 continuously improve employees’ professional knowledge and service skills.

8. Do a good job in the safekeeping of the team’s belongings and the hygiene of the restaurant.

9. Keep an eye on guests’ movements at all times and supervise employees to treat guests proactively, enthusiastically and politely.

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

11. Complete the tasks temporarily assigned by the restaurant supervisor.

12. Responsible for keeping a work diary and completing handover procedures. Job Responsibilities of Restaurant Waiters Part 6

1. Be familiar with menus, food recipes and other aspects of knowledge to recommend various foods and beverages to guests.

2. Clean and polish all utensils.

3. Keep the work place and pantry items complete, clean and tidy.

4. Add the required fabrics and operating equipment.

5. Collect items from the warehouse.

6. Complete service work according to standard manuals.

7. Set the table according to the restaurant’s regulations.

8. After finishing the service, close the market in time and clean the desktop. Job Responsibilities of Restaurant Waiters Part 7

Job Responsibilities:

1. Responsible for the service management of the restaurant, standardizing waiter standards, and providing high-standard and high-quality services to guests;

　2. Strictly manage the restaurant's equipment, materials, utensils, etc., to ensure that the accounts are consistent and maintain the specified integrity rate;

3. Responsible for the implementation of the department's service specifications and work procedures;

4. Check the arrangement and completion of equipment, furniture, and tableware on a daily basis;

5. Responsible for following the requirements of the banquet notice and order, arranging and implementing them one by one, and making them smooth and effective Implementation;

6. Assist the greeter to greet guests and receive important guests. Properly handle customer complaints and improve customer relations;

7. Inspect the restaurant business area and supervise employees to prepare for meals;

8. Do a good job in restaurant safety and fire prevention;

9. Assist the restaurant manager in training his subordinates.

Qualifications:

1. High school degree or above, under 30 years old, good appearance, more than XX years of restaurant management experience;

2. Familiar with restaurants Operation and management;

3. Good communication, cooperation skills and independent working ability;

4. Strong management ability and sense of responsibility. Job Responsibilities of Restaurant Waiters Part 8

1. Obey leadership arrangements, comply with hotel management regulations, and implement work procedures.

2. During business hours, maintain good working condition, appearance, appearance, and use service honorifics correctly.

3. Accurately understand the daily dishes and cooperate closely with the waiters.

4. Provide quality services to guests in accordance with service procedures and standards.

5. Properly sell drinks, products, and introduce special dishes to guests.

6. Keep records of customer feedback.

7. After the business closes, do the finishing work.

8. Facilities and equipment in the area under your jurisdiction must be reported to the next-level foreman or supervisor in a timely manner for repair.

9. Responsible for the storage and inventory of tableware in this private room.

10. Complete other tasks assigned by superiors.

11. Study the business, improve your own quality, and continue to improve.

Job Responsibilities of Restaurant Waiter Part 9

Job Responsibilities:

1. Responsible for the dining service in the company’s internal restaurant private rooms;

2. Responsible for daily service in the private rooms

3. According to the requirements of the administrative department, provide standardized services in VIP rooms;

4. The waiter position does not need to clean up the tableware, but only needs to put tea cups and wine glasses Just wait until it's washed and returned to its original position.

Job requirements:

1. Good image, above 160, with experience as a hotel waiter;

2. Integrity and professional ethics;

3. Cheerful personality and proactive attitude;

4. Priority will be given to hotel management interns. Job Responsibilities of Restaurant Waiters Chapter 10

1. According to the arrangements of the supervisor, carefully prepare dining chairs, restaurant hygiene, restaurant tables, and prepare various supplies to ensure normal business use;

2. Receive customers proactively, enthusiastically, politely, patiently and thoughtfully, making customers feel at home;

3. Use polite language to provide guests with quality services;

4. Be good at introducing the restaurant's products and special dishes to customers;

5. Receive customers, clear tables, cashiers, and inquire about customers' dining satisfaction;

6. Cooperate with and obey supervisors Or the store manager's arrangement, be united and good at helping colleagues work;

7. Actively participate in training and continuously improve service skills. Job Responsibilities of Restaurant Waiters Chapter 11

1. Responsible for the preparation work before the meal.

2. Do a good job in sanitation before and after business, keep the restaurant environment clean and tidy, and ensure that tableware, parts, etc. are clean and intact.

3. Understand the reservation and table arrangement of each meal, and provide thoughtful service to the guests

4. Provide services in strict accordance with the service procedures and service specifications specified by the restaurant. Serve guests with details.

5. Be familiar with the names and unit prices of all varieties on the menu, master the dishes, beverage knowledge and service operation skills.

6. Handle various emergencies quickly and effectively.

7. Obey work arrangements and don’t care. Job Responsibilities of Restaurant Waiters Chapter 12

1. Accept the service tasks assigned by the administrative director and provide detailed services to the diners;

2. Responsible for the preparation work before the meal;

p>

3. Take good care of the facilities and equipment in the reception room, maintain and clean them;

4. Do a good job in sanitation, keep the reception room environment clean and tidy, and ensure that the tableware is hygienic and clean;

5. Pay attention to check the quality of dishes and drinks at all times, and prevent substandard dishes and drinks from appearing on the table;

6. Use polite words and smile at all times, ask for tea, pour tea, Pour wine, etc., and clean the table in time to ensure that the table is hygienic and tidy; Job Responsibilities of Restaurant Waiters Part 13

Job Responsibilities:

1. Maintain a fresh, clean and elegant state, and provide guests with Warm, polite, thoughtful and high-quality catering service.

2. Actively cooperate with the foreman, obey the instructions of the foreman and superior leaders, be united and good at helping colleagues work.

3. When working, you must do the four diligences: verbal diligence, eye diligence, hand diligence, and foot diligence, and understand the requirements of the guests in a timely manner.

4. Be good at introducing and promoting the restaurant’s drinks and dishes to customers.

5. Must have proficient business operation knowledge, master and understand the dining situation and rules of each drink and food required by the guests.

6. Have a strong sense of responsibility for work, have the ability to handle business independently, report problems in a timely manner, be good at raising questions before and after work, and convey the opinions of guests in a timely manner.

7. Do a good job in the collection, storage and daily loss reporting of bar and floor items, and conduct monthly inventory of items and drinks.

8. Do a good job of sanitation of the floor and bar before and after work, and actively check whether the spare tableware is complete, and whether the utensils and necessary supplies on the dining table are clean and complete.

9. Have good conversational skills and be good at using language skills to provide the best service to guests. Achieve: be civilized and courteous, grasp the principles, answer all questions, be concise and clear.

Qualifications

1. Diligence. Work under the leadership of the restaurant manager, and do a good job in table booking, zero-hour reception services and sanitation cleaning. Keep the restaurant hygienic, free of mosquitoes, flies, dust, debris and odor, and keep the tableware and cooking utensils clean and in good condition.

2. Be serious. Make preparations before meals, check whether restaurant equipment and tableware are in good condition, equip utensils according to specifications, arrange tables, and beautify the environment.

3. Be self-restrained. Be civilized, courteous and hospitable. Be welcoming when you come and say goodbye when you go, serve with a smile, and patiently answer questions raised by diners.

4. Appearance is dignified and generous. Pay attention to personal appearance and appearance, keep your clothes neat and tidy, wear makeup and hair, stand upright, and smile.

5. Be strict with yourself. Strictly implement service specifications and operating procedures, and grasp the timing of serving dishes. Dishes are served in order according to the type of dishes. It is necessary to report the name of the dish accurately and clearly, take the initiative to introduce the characteristics of the meal, and control the speed of serving.

6. Work proactively and carefully. After the guests have finished their meal, they should issue a "meal order" in a timely manner and collect the dining fee according to the situation. The accounting unit should take the initiative to ask the relevant personnel to sign to avoid wrong receipts or "random orders".

7. Responsible. After the guests leave, promptly check the tableware items, wash them clean, and keep them in a clean place. If items found left behind by a guest should be handed over to the restaurant director (manager) or the service desk, they should be handed over to the guest as soon as possible.

8. Those with good English will be given priority. Job Responsibilities of Restaurant Waiters Chapter 14

1) Over 18 years old;

2) Like to engage in work communicating with customers and hope to develop in the service and catering industry;

　3) Good image, enthusiastic and proactive, honest and upright, positive attitude and energetic;

4) Have good service awareness and communication skills;

5) Strong learning ability Ability and pressure resistance, strong team awareness. Job Responsibilities of Restaurant Waiters Chapter 15

1. Welcome guests and guide them to the reserved table or the table that the guest is satisfied with.

2. When the room is full, be responsible for arranging late arrival guests so that guests are happy to wait for a table.

3. Pay attention to various problems in the reception work at any time and deal with them in time;

4. Be fluent in Mandarin and master the use of polite expressions;

5. Introduce the various dishes, drinks and special dishes of the restaurant to the guests;

6. Listen to the opinions of the guests at any time and authorize the management (as long as the needs of the guests are reasonably met, you can decide by yourself without applying to your superiors). Job Responsibilities Chapter 16

Job Responsibilities:

1. According to the foreman’s arrangements, carefully maintain the hygiene of tables and chairs in the restaurant, and prepare various supplies to ensure normal business use;

2. Receiving customers should be proactive, enthusiastic, patient and thoughtful, so that customers feel at home;

3. Use polite language to provide customers with the best service;

4. Be good at communicating with customers Introduce and promote the restaurant’s drinks and special dishes to customers;

5. Cooperate with neighboring classes and superiors to work in unity and harmony with colleagues;

6. Actively participate in training and continuously improve Self-service skills;

Qualifications:

1. Aged 18-30 years old, with hard-working qualities;

2. Good conduct, generous and decent manners ;

3. Enthusiastic and cheerful, quick-thinking, and good at communication; Job Responsibilities of Restaurant Waiters Chapter 17

1. Organize your appearance, put on light makeup, arrive on time, and do not be late and leave early , Absolutely obey the leadership and command of the restaurant foreman.

Complete the work carefully and quickly.

2. Understand the ordering situation, number of people and time of dining in the area you are responsible for. Regarding special requirements. Provide targeted services.

3. Before starting a meal, carefully clean tables, chairs, tableware and the environment as required, set the table according to standards, prepare various supplies, and ensure that the tableware is sufficient, hygienic, clean, undamaged, and tidy Arrange tables and chairs.

4. Stand at the designated time, smile naturally, and greet guests with full spirit.

5. When guests arrive, take the initiative to say hello, pull up chairs and offer seats, add and remove dining tables according to the number of people, and take the initiative to introduce the features of our restaurant.

6. During the banquet, please always start with the word "thank you", keep smiling and use polite language at all times, and use Mandarin. Do not offend the guests and do not neglect the guests. Answer the questions tactfully if you don't know, and replace the words in a timely manner. Take the empty plates, add tea and drinks to the guests in a timely manner, introduce the order, ask the guests for drinks and quote the name and price.

7. During the meal, always pay attention to the guests' situation in front of the restaurant in order to provide better assistance, complete the service with better quality, and satisfy the guests. Job Responsibilities of Restaurant Waiters Chapter 18

1. Responsible for pre-meal preparations such as setting the table to ensure the normal operation of the hotel restaurant;

2. Responsible for the greeting and drop-off service for dining guests;

3. Use standard polite language and body language to provide guests with high-quality services enthusiastically, thoughtfully and proactively;

4. Be familiar with basic dining etiquette and be able to adapt to the different requirements of guests Recommend dishes or drinks;

5. Responsible for clearing the table in time after the meal, tidying up the tables and chairs, and keeping the restaurant clean and the environment in good condition. Job Responsibilities of Restaurant Waiters Chapter 19

Quality Requirements:

Basic Qualities: Responsibility, basic professional ethics and good discipline.

Natural conditions: good health, dignified appearance, gentle personality, and stable mood.

Education level: Have a high school or tourism vocational high school diploma

Foreign language proficiency: Have entry-level restaurant service English conversation skills.

Work experience: 1 year of restaurant work experience, master restaurant service procedures.

Special requirements: Flexible, quick-sighted, and resourceful. Have skilled service skills

Job Responsibilities

1. Do comprehensive hygiene work before meals, conscientiously do the hygiene work in the area you are responsible for, and ensure elegant and clean hygiene environment.

2. Obey the foreman’s arrangements and make all meal preparations in accordance with work procedures and standards: change tablecloths and set tables according to standards; clean restaurant tables, chairs and turntables. Prepare for the meal: tray, ice bucket, ice bucket holder, thermos, ashtray, food and drink orders, soy sauce jug and all utensils needed to prepare the wine cart and serve the meal.

3. After the meal is served, provide guests with high-quality services according to service procedures and standards: ordering, serving, wine service, and checkout. Accurately understand the daily dishes served and work closely with the waiters.

4. Try to help guests solve various problems during the dining process. If necessary, report guest problems and complaints to the foreman to seek solutions.

5. After the shift ends, do the handover and finishing work with the next shift.

6. Quickly replenish tableware and countertop supplies to ensure cleanliness and hygiene after meals. Job Responsibilities of Restaurant Waiters Part 20

1. Responsible for answering phone calls and keeping records, and implementing and resolving reasonable requests of guests.

2. Check the room status with the foreman and front desk at any time, adjust the room status, and keep the room status correct.

3. Responsible for keeping and issuing various room cards and keys, and keeping records of receipt and return.

4. Responsible for assisting supervisors and foremen in the collection and archiving of work reports and data.

5. Responsible for filling in the project maintenance form and reporting it to the engineering department in a timely manner, confirming the maintenance status, and keeping records of rooms that cannot be repaired.

6. Responsible for the registration and collection records of guest belongings.

7. Responsible for the safekeeping and recycling of items provided to guests, and keeping detailed records.

8. For the items belonging to guests in the room, it is necessary to open miscellaneous bills and keep in touch with the front desk.

9. Night shift center clerks should do a good job in cleaning the central office area.

10. Responsible for receiving, receiving and washing guest clothes, and registering them. If there are any special requirements, please indicate them.

11. Suspicious events and safety hazards reported to the center must be reported in a timely manner.

12. Participate in regular department meetings and training on time, and efficiently and complete temporary tasks assigned by superiors.

13. Arrivals, absences, absences, absences, etc. are not allowed. Do not do anything unrelated to work while working.

14. Sleeping, playing, making loud noises, gathering in groups to chat, fight, or curse is not allowed in the work area.

15. Mandarin and polite language must be used when working. It is strictly forbidden to use foul language or argue with guests.

16. The work quality must meet the standard. Work tools are strictly prohibited from being thrown around and must be put away as required.

17. It is strictly forbidden to take guests’ and hotel belongings privately, and it is strictly forbidden to take the guests’ belongings as their own.

18. According to the instructions of superiors, be responsible for conveying various instructions of the housekeeping department and reporting the implementation status to superiors on time. Employees must obey the arrangements of their superiors.

19. Employees must abide by all other rules and regulations of the hotel.

20. Responsible for the management of the housekeeping department's river water, and prepare daily hotel operating income reports, and coordinate with the monthly financial inventory of drinks.

21. Supervise the attendance of personnel in various positions in the Housekeeping Department, report late arrivals and early departures, and keep records of homework. Job Responsibilities of Restaurant Waiters Chapter 21

1. Consciously abide by the rules and regulations of the restaurant. You are not allowed to leave your post without permission during work. If there are special circumstances, you must ask for leave in advance.

2. You must dress elegantly and behave elegantly. You must wear work clothes and develop good habits of civilized language. Must be courteous and provide attentive and enthusiastic service.

3. Always maintain cleanliness and personal hygiene within the scope of responsibility, and develop good hygiene habits.

4. Familiarize yourself with and master the variety and special dishes operated by the restaurant as soon as possible, and enthusiastically recommend dishes suitable for customers' tastes.

5. When ordering dishes for customers, be sure to cooperate with the chef and provide timely feedback to the chef on the customer's preferred food information and suggestions for improvement.

6. Cooperate closely with the cashier and assist the cashier to verify the customer's dining status in a timely manner. (Quantity of cigarettes, alcohol, and staple food)

7. During work, you are not allowed to chat with customers for a long time to affect the business. You are not allowed to have wine or dinner with customers. Those who cause a negative impact will be fired. Job Responsibilities of Restaurant Waiters Chapter 22

1. Assist in the implementation of rules and systems promulgated by the company and the store.

2. Promote the greeting and manpower work allocation for their positions.

3. Assist branch instructors to train and follow up with grassroots employees.

4. Follow the normal greeting procedures for each market (lunch, dinner, dining room and banquet).

5. Promote employees to be hospitable.

6. Assist in handling emergencies.

7. Assist in following up on matters related to the store: maintenance, cleaning and management.

8. Assist the cashier to withdraw money from the bank.

9. Execute matters listed in the division of responsibilities. Job Responsibilities of Restaurant Waiters Chapter 23

1. Directly responsible for the employee restaurant foreman. Under the specific guidance of the foreman, complete various services and sanitation and cleaning work in accordance with standards and procedures.

2. Responsible for cleaning all equipment, appliances, walls, and floors in the work area, ensuring that items and appliances are placed in an orderly manner and meet requirements.

3. Provide various service tasks and tableware cleaning and disinfection work for employees throughout the dining process.

4. Check and correct the implementation of various procedures and regulations when employees have meals.

5. Timely report and solve various problems encountered at work.

6. Take good care of and rationally use various sanitary ware and supplies to ensure safe operation.

7. Complete daily cleaning and cleaning plans regularly.

8. Ensure that the various foods and dishes provided in the employee restaurant comply with the requirements of the Food Hygiene Law.

9. Complete other tasks assigned by superiors. Job Responsibilities of Restaurant Waiters Chapter 24

1. Obey the leadership of the minister and do a good job in preparing meals.

2. Strictly implement work procedures, service procedures and hygiene requirements, and strive to improve service quality.

3. Continuously improve service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness.

4. Divide the work regardless of family, work together, and complete the reception task quickly and well.

5. Properly arrange for customers to sit and pay attention to their dining situation; promptly change tableware and ashtrays, and take the initiative to light cigarettes for guests; clean the table in time and replace clean table mats.

6. You must concentrate when you are at work and do not allow several people to gather together to chat.

7. We must be diligent with our hands, feet, eyes and mouth, and provide services to customers in a timely manner.

8. Control your emotions and maintain a good attitude when going to work.

9. When guests complain, they should immediately report to superiors for resolution and meet guest service requirements at any time. Job Responsibilities of Restaurant Waiters Chapter 25

1. Arrive on time and accept task assignments.

2. Responsible for the preparation work before the meal. According to the specifications, arrange the restaurant and dining table, set up the table and replenish various items.

3. Provide customer service in accordance with the service standards and procedures specified by the restaurant.

4. Actively solicit guests’ opinions on dishes and services, accept complaints from guests and report to the restaurant foreman in a timely manner.

5. Responsible for the neatness and sanitation of the restaurant environment, furniture, countertops, and floors.

6. Actively participate in various training activities organized by restaurants and catering departments to continuously improve service skills.

7. Comply with the various rules and regulations of the club.

8. Complete other tasks assigned by superiors. ;