[Discussion] How to allocate Chinese restaurant staff?

Staffing of Chinese restaurant in catering department

Seat: 150

Personnel requirements: 7 men, 7 women 13, supervisor 1 person, foreman 1 person, 3 stewards and 25 * *.

Restaurant post arrangement: 1 vegetable delivery staff (male) and 6 vegetable delivery staff (male).

2 ushers (female), 2 orderers (female) (the supervisor and head waiter can help order) and 9 waiters (female).

Rest date arrangement: weekly 1 day, and the specific rest time depends on the weekly shift schedule made by the supervisor and foreman.

Scheduling: work eight and a half hours a day, and the extra working hours will be treated as overtime. The shifts are divided into three shifts: A, B and C.

Class A: morning 10:00- 14:00, afternoon 17:00-20:30.

Class B: 14:30-22:00,

Class C: morning11:30-14: 30, afternoon 17:00-2 1:30.

Restaurant seating arrangement: 150 seats * * * are divided into three areas: A, B and C.

Section A has 45 seats and 3 waiters.

Section B has 45 seats and 3 waiters.

There are 60 seats and 3 waiters in Area C..

Zone A and Zone B are small dining tables, which mainly receive individual guests and can provide 1-6 people for dining. Area C is a large dining table, each table can accommodate 10 people, and can provide individual guests and small-scale conference meals.

Job description: Supervisor: 1. Make daily morning, noon and evening shifts, and keep attendance records of foreman and usher.

2. gfd who checks the waiter before going to work every day.

3. Understand the number and requirements of diners at that time, and arrange the supervisors of restaurant service personnel reasonably.

Supervise the waiter to do a good job of cleaning and prepare meals and wine sets.

4. Pay attention to the personnel dynamics and service situation of the restaurant at any time, and conduct on-site command.

In case of VIPs or important meetings, you should carefully check the pre-meal work and meals.

Whether the dining table is set according to the standard, the service should be carried out in person to ensure high service.

Level.

5. Strengthen communication with guests, understand their opinions on food, and communicate with public relations salesmen.

Strengthen cooperation, understand the situation of guest files, properly handle guest complaints, and

Report to the Chinese food manager.

6. Regularly check the facilities and tableware, and formulate a cleaning system. If there is a problem, it will be timely.

Report to the restaurant manager.

7. Pay attention to the waiter's performance and correct the mistakes and deviations in his service at any time.

Do a good job record as the basis for selecting the best employee of the month.

8. Responsible for organizing foreman and waiter to participate in various trainings and competitions, and constantly improve themselves and.

Service level of subordinates.

9. If there are VIP guests, they should go to the site for service.

10. Actively complete other tasks assigned by the manager.

Head waiter: pay attention to the attendance of subordinates and check whether the gfd of employees meets the requirements.

Ask, urge them to correct the unqualified.

Preparation before meals:

1. Assign the work of subordinates according to the tasks and requirements of the day.

2. Call all subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

3. Check whether the staff's pre-meal preparation work is completed; Whether condiments and ingredients are ready; Whether the layout of the restaurant is unified, whether the lights of doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; Do not meet the conditions, as soon as possible.

Work during meals:

1. When eating, the head waiter should stand in a certain position, observe carefully and refer to it.

The service desk attendant serves the guests.

2. For important banquets and guests, the head waiter should personally receive and serve.

3. Pay attention to mediate the contradictions between guests and between guests and front desk attendants.

Handle it properly, but don't get involved in contradictions and quarrels between guests, and handle it yourself.

If you can't handle it, report it to the manager in time.

4. After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests.

Account, to prevent leaks.

5. In the process of eating, pay attention to the assessment of subordinates, and the service is good or bad.

Good, efficient or inefficient should be recorded and rewarded or criticized after meals.

Finish the work after dinner:

1. Tableware reception: After reception, urge the front desk attendant to observe the reception procedures and standards.

Quickly clean the table utensils, and send them to the dishwashing room for cleaning and disinfection.

2. Set the table: put away the tableware, spread a clean tablecloth, and set the table according to the table setting specifications.

Restore the restaurant to good condition.

3. Cleaning the restaurant: After doing the above work, do a good job in the hygiene of the restaurant and keep it.

Clean and beautiful.

4. After completing the above work, subordinates should conduct a comprehensive inspection, and notify employees to leave work after passing the inspection.

5. Record the work of the day, the feedback of the guests, the problems in the banquet, the important banquet and the dining of the guests, the complaints of the guests, etc. And report the day's work to the manager.

Greeter: 1. Use service honorifics, greet guests with smiling faces, ask the number of guests actively, and smile and thank guests when leaving the restaurant.

2. Bring the guests to the dining table and ask for their opinions at the dining table. When the restaurant is full, patiently explain to the guests and go through the registration and waiting procedures for the guests.

When there is a telephone reservation or reservation, you should fill in the reservation book accurately and repeat it to the guests.

Remember the names, habits and likes of long-term guests as much as possible to make them feel at home.

5. Be familiar with the hotel's service facilities and projects, so as to answer the guests' inquiries.

6. Keep, check, update and deliver dishes, drinks and newspapers properly.

7. Take care of the guest's belongings and hand them over to the customer service center once they are found.

8. Do a good job in public health work within the designated scope.

Attendant: 1. Obey the leader of the foreman and make good preparations before meals.

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

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

4. Hard-working, eye-catching, eloquent, and timely provide services to customers.

5. Be familiar with the menu and drinks, actively promote to the guests, and fill in the menu and drinks list of the guests according to the specifications.

6. Complete the replacement of tableware, linen and miscellaneous items in the restaurant.

7. Actively participate in training and further study, constantly improve service skills and skills, and improve service quality.

8. Remember that it is not difficult to satisfy guests, but more smiles, more greetings and more services are needed.

Courier: 1. Be responsible for the preparation of meal delivery before meals and make comprehensive preparations.

2. Be responsible for delivering the steamed dishes and food in the kitchen to the waiter in the restaurant accurately and timely.

3. Be responsible for delivering the menu opened by the waiter to the kitchen.

4. Strictly control the quality of food. Dishes that do not meet the quality standards have the right to refuse delivery.

5. Strictly implement the food delivery service specification to ensure accuracy and speed.

6. Keep good relations with waiters and kitchens, and do a good job in the relationship between restaurants and kitchens.

7. Responsible for food utensils and articles and food hygiene.

8. Actively participate in various trainings, improve the service level, and complete other tasks assigned by superiors.

Dishwasher: 1. Use dishwashing noodles and detergents correctly according to working procedures and standards, clean tableware and articles sent to restaurants and kitchens in time and put them in designated locations for cleaning.

2. Do a good job in the hygiene of the dishwashing room, and ensure that the dishwashing room is clean and the articles and appliances are neatly arranged.

3. Use various cleaning agents scientifically and pay attention to saving.

4. Use the equipment according to the operating rules of mechanical equipment, do a good job in the maintenance of facilities and equipment, and do a good job in the maintenance of appliances and tools used in this position.

5. Do a good job in the maintenance of tableware and supplies in restaurants and kitchens.

6. Do a good job in the safety of this position.

7. Complete other tasks assigned by the foreman of the competent department.

Qualification: Supervisor: 1. Regular facial features, good looks and good health. Men and women are not limited.

2. Be familiar with the restaurant workflow and service standards, and understand the contents of the menu and wine list.

Content.

3. Understand the rules and regulations of the hotel and be able to handle the daily affairs of employees.

4. Standard Mandarin and basic English conversation skills.

5. Have a high school education or above and more than five years working experience in catering.

Head waiter: 1. Regular facial features, good looks and good health. Men and women are not limited.

2. Memorize all the contents, names and prices of wine list and menu, and understand the working procedures of catering service in this restaurant.

3. Be familiar with the procedures and methods of various special services and be able to operate according to the needs of guests.

4. Have the ability to urge subordinate employees to work according to standards. Be strict with yourself, complete every job seriously and set an example for employees.

5. Have basic English conversation skills and more than two years working experience in catering.

Greeter: 1. It is better to have a high school education or above, and have the ability of English conversation in primary restaurants.

2. Be familiar with the characteristics of Chinese restaurants, understand the hotel catering service facilities, and have certain public relations and social knowledge.

3. Have good language skills, articulate, quick response and strong communication skills.

4. Female, 168 or above, in good health, dignified and generous, with good temperament.

Attendant: 1. Good facial features and good health.

2. Understand the contents of the menu and wine list of this restaurant, and be familiar with the procedures for providing catering services for guests.

3. Be able to have a basic English conversation on catering services.

4. Ability to provide generous, polite and decent catering services for guests.

5. Keep smiling at work, not influenced by personal emotions.

6. Hotel catering experience and hotel management diploma are preferred.

Courier: 1. Good facial features and good health.

2. Be familiar with the collocation of dishes, tastes and colors in this restaurant.

3. Understand the order of dishes.

4. Standard Mandarin, flexible mind.

5. Experience in delivering food and diploma in hotel management are preferred.

Dishwasher: 1. Male or female, 18-50 years old, in good health.

2. Have a sense of responsibility, can bear hardships and stand hard work, and obey the leadership.

3. Working experience is preferred.

Recruitment channels and budget:

On-site recruitment in talent market: managers such as supervisors and foremen, 300 yuan/1.

Website recruitment: suitable for all talent recruitment, with a worry-free future of 3,200 yuan/year; Best Oriental 3880 yuan/year.

Newspaper recruitment: for waiters, handymen and other grass-roots management and employees, Employment Times, peninsula metropolis daily, Qingdao Daily and Urban Convenience Newspaper 400-800 yuan/issue (one month).

Poster posting: For basic management and employees such as waiters and handymen, 2 cents/piece, the quantity is self-determined.

Cooperative internship employment with universities: basic and basic management personnel such as waiters, greeters, and food delivery personnel generally do not charge.

Introduction of acquaintances and employees: the recommendation fee is 50- 100 yuan/person for basic and basic management personnel, such as waiters, greeters, food delivery staff, etc.