Have you ever been the director of a western restaurant in a star-rated hotel?

The duties of the head of a western restaurant

● Be an assistant to the manager of western food, and complete the tasks assigned by superiors with good quality and quantity on time.

● Play an exemplary role, be strict with yourself, strictly supervise and train subordinates, and conscientiously implement various rules and regulations, service standards and operating procedures. Complete all services with good quality and quantity.

● Seriously organize restaurant staff to conduct business training, improve service skills and business level, be familiar with menus and wine brands, memorize the varieties served every day, and understand the reception of VIP guests on that day.

● Master employee discipline and service attitude, and understand employees' thoughts, emotions, operation methods and ideological style.

● Hold pre-shift and post-shift meetings, implement the daily work plan and keep the restaurant clean and tidy.

● Check the setting of the dining table and the positioning of chairs before meals, and check whether there is food in the cupboard after meals.

● Check the electrical switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving.

● Be responsible for the storage and management of floor tableware, sauces and supplies, and collect and feedback various product quality information every day.

Western food service process:

First, accept the guest's reservation.

Second, the preparation work before business

Third, guide the guests and arrange seats.

Fourth, the delivery menu

V. Laying cloth

Six, the supply of ice water

7. Take orders and provide drinks or drinks before meals.

Eight, accept the order

Accept some rice wine.

Ten, open the wine

XI。 Supply alcohol

Twelve, take food

Thirteen, service dishes

XIV. Services during the meal of guests

15. Wipe the table

Order food after meals and provide snacks, drinks or wine.

17. Provide guests with pre-departure service and farewell service.

Eighteen, the guest checkout

19. Rearrange and decorate the dining table and tableware.

Twenty, finishing work after work.

Western food service process classification: Western food comprehensive facilities

1. Welcome guests: l Restaurant telephone reservation:

A) The telephone should not ring more than three times.

B) Say hello in English on the first line of answering the phone: "Good evening, this is ‘XXX'. Can I help you?"

C) If the other party doesn't respond, say hello in Chinese: "Hello, what can I do for you?"

D) When accepting the reservation, you must register the guest's name, number, meal time, room number and other special requirements.

The usher should come forward to say hello with a smile:

"Good evening and welcome to XXX. Do you have a reservation?" "Good evening, do you have a reservation?

Seats? "

A) If the guest has made a reservation, the usher should enthusiastically guide the guest to his seat.

B) If the guest has no reservation, the usher should politely guide the guest to the right table.

2. Band:

A) After asking about the number of guests dining, politely take the guests to their satisfactory table. "How many people are there in your party?" please

How many people are there? This way, please. ""How about this table? "

"How about this table?"

B) When taking a guest, you should walk about 1 m in front of the guest, and don't look back from time to time, so as to keep the distance between the guest and yourself. Don't just think about your own front, but

Leave the guests behind.

C) Before leaving, say to the guest, "Please enjoy your meal." Please enjoy your lunch (dinner)

3. Pull the chair and offer your seat: When the usher takes the guest to the table, the waiter should take the initiative to help pull the chair and offer his seat to the guest.

A) Stand directly behind the back of the chair, hold both sides of the chair with both hands, step back half a step and pull the chair back half a step at the same time. B) Make a word "please" with your right hand.

Sign for the guest to sit down.

C) When the guest wants to sit down, hold both sides of the chair back with both hands and hold it with his right knee. D) Pull the chair and send it quickly, quickly and forcefully.

Moderate, not too hard, so as not to knock down the guests.

Spread a towel.

A) Proceed clockwise, in the order of ladies first, men first, guests first and hosts first.

B) Stand on the guest's right hand side and open the napkin. Lift the corner of the napkin with your left hand so that the back of the napkin faces you.

C) Hold the other corner of the napkin with the thumb and forefinger of the right hand.

D) Use the backhand laying method, that is, the right hand is in front and the left hand is behind, and gently lay napkins for the guests to avoid the collision between the right hand and the guest's body.

5. Light candles (dinner):

A) The waiter stepped back half a step, lit a fire, leaned over and lit the candle on the table, and then put out the fire.

B) pay attention to the fire can't touch the guests.

6. Selling drinks before meals: The bartender or foreman sells drinks to the guests.

7. Pre-meal drink service: The bartender provides pre-meal drinks on the right side of the guest and gives the name of the drinks.

8. Provide bread and butter

A) Place the butter dish about 1.5cm directly above the bread dish.

B) Prepare a spoon and a fork, put them at one end of the bread basket, with the spoon handle and fork handle facing right, and prepare all kinds of bread in the bread basket.

C) Serve the bread on the guest's left side, lean forward slightly with the bread basket in his left hand, send the bread basket to the guest's left front, and politely ask the guest to choose.

I like the bread clock, and then I take the spoon fork in my right hand and send the bread clip to the guest's bread plate.

D) Bread service shall be carried out in a counterclockwise direction.

E) Put the bread basket in a proper position, not too high or too low.

F) After serving each guest, put the spoon and fork back in the basket, and at the same time take a step back and turn to serve the next guest. Never turn your face.

The bag is wrapped directly around the guest's head. When serving another guest, pick up a spoon and fork.

9. Send the menu

A) The foreman delivers the menu from the right side of the guest, and the menu must be opened to the first page and delivered to the guest; Introduce the special dishes of the day to the guests.

B) Let the guest think for a moment, then stand on the guest's left and order for the guest, counterclockwise.

C) Order food for guests according to the principle of ladies first, guests first and hosts second.

D) Thank the guests after ordering and before leaving.

10. Take down the pre-meal drinking cup: If the guest still doesn't finish it, he must wait until the guest finishes it.

1 1. wine delivery list introduces table wine:

A) The bartender delivers the wine list from the right side of the guest, and actively promotes red and white wines according to the dishes ordered by the guest.

B) Put a napkin under the bottle and hold the top of the bottle with your right hand.

12. Serving wine: It is the same as serving red grapes and white grapes.

13. Changing and placing tableware:

A) Use a round head plate with a folded clean napkin on it, and put the prepared tableware into the napkin.

B) When changing tableware, you should take down one before putting another.

C) When changing tableware, it is not allowed to put all the tableware that the guests want to use on the dining table at one time, but to change a set of corresponding meals in time before the next dish is served.

With.

14. Services

A) Serve on the guest's right.

B) Serve with sauce, lemon, sliced bread, salad juice and pepper. From the guest's left.

C) When serving, repeat the name of the dish ordered by the guest.

D) Face the viewing surface or main course of each dish to the customer.

E) After serving, open the lid of the dish together and invite the guests to enjoy themselves.

15. Patrol Taiwan Province

A) Add wine: the wine in the cup should not be less than 1/3. If the bottle is empty, show it to the guests and actively promote the wine. It can only be approved by the owner.

Empty bottle.

B) Add ice water, even if the water in the cup is less than 1/3.

C) Butter addition: If the guest is still eating bread and the butter in the butter dish is less than 1/3, it can be added.

D) add bread.

E) Replace the ashtray: there should be no more than two cigarette butts or more sundries in the ashtray; F) Empty the drink cups and promote other drinks.

16. Plate removal:

A) It's on the guest's right.

B) Wait until all the guests at the table have finished the same dish before withdrawing. Don't take away the tableware used by the guests before they finish eating.

It's like urging a guest who hasn't finished eating.

C) Remove the plate clockwise.

17. Ask the guest's opinion: When the meal reaches about 1/3, the head waiter should take the initiative to ask the guest's opinion on the food quality and service.

18. Clean the desktop:

A) After eating the main course, the guests should take away all the tableware from the table except the water cup (including the glass for holding drinks), ashtray, teapot and candlestick.

. Washing dishes should be done clockwise.

B) Take a dessert tray or a silver dustpan in one hand and a folded clean napkin in the other, and wipe the desktop on the guest's left counterclockwise.

19. Selling candy, coffee and tea: Send out a dessert list on the right of the guests, and sell seasonal fruits, ice cream, cheese, coffee and tea at the same time.

20. Selling after-dinner wine: The bartender pushes the after-dinner wine cart to the table to sell after-dinner wine.

2 1. Close:

A) get the bill ready.

B) Hand in the account holder on the left side of the host, and then back off slightly.

C) thank the guests after check-out.

22. Farewell to Fujian

A) When the guests are about to leave their seats, they should come forward to pull chairs for them in time and send them to the restaurant door, thanking them for coming.

B) After the guests leave, clean the dining table, check whether there are any items left by the guests at the bottom of the table, and put the dining chairs in order.

C) Replace the tablecloth and replace it. Hold the bottom of the bottle with your left hand, stand on the owner's right hand and hand the wine to the owner for appreciation, and ask the owner to confirm. Back of the chair, hands

Gently move the chair forward with your feet and feet at the same time, so that the guests can sit down without moving the chair by themselves.