Standard template for job responsibilities of catering and distribution personnel

Formulating excellent and detailed job responsibilities can enhance the concept of all employees' love for their jobs, strengthen the healthy and orderly development of the company, carry forward the company's integrity, and enhance the company's cohesion and combat effectiveness. The following is the job responsibility model I brought to you. Welcome to read the reference. Let's have a look!

Job responsibilities of food delivery staff in the food and beverage department (1)

1, strictly abide by the work system formulated by the department, organize gfd to attend the pre-shift meeting according to the specifications, listen to the meal preparation work and work points arranged by the minister, and ensure the timely and quality delivery.

2. Obey the work arrangement of superior leaders, consciously and effectively do a good job in material storage and cleaning, avoid fearless losses and reduce costs.

3. Be responsible for the preparation of food delivery before meals, assist the attendant on duty to arrange the venue and dining table, set the table, supplement various items on the day, and make comprehensive preparations.

4, responsible for the kitchen steamed vegetables and vegetables, accurate and timely delivery to the corresponding room and station number.

5. Send the menu added by the manager to the kitchen in time during the listing period.

6. Familiar with dishes, strictly control the quality of dishes and food, and have the right to refuse transmission of dishes and food that do not meet the quality standards.

7. Strictly implement the food delivery service specification to ensure accurate and rapid delivery to the destination.

8. Keep good contact with the floor staff and the kitchen interior, and do a good job in the relationship between the front hall and the kitchen.

9. The food delivery staff on duty is responsible for cleaning the bathroom on each floor.

10, responsible for cleaning tableware and gold utensils, and placing them according to the specifications stipulated by the catering department.

1 1, actively participate in various business knowledge training, improve service level, and complete other tasks assigned by superiors.

12, daily five-routine method, ensuring property hygiene and regional goods placement.

13. After all the work of the on-duty food delivery staff is finished, turn off the power supply after being checked by the on-duty management personnel, and leave work only after being approved.

Job responsibilities of food delivery staff in catering department (2)

1. Under the direct command of the head waiter, the food delivery staff began to work and completed the service of delivering food. The arrangement of the foreman must follow the principle of obedience before discussion.

2, according to the specification, make preparations before meals.

3. Ensure that all tableware and utensils used for changing vegetables are clean, sanitary, bright and seamless.

4. Maintain a high awareness of the promotion of all employees at work, seize the opportunity to recommend various services and preferential policies of the hotel to the guests, and improve the consumption desire of the guests in the hotel. When the service items required by the guests cannot be met, timely recommend compensatory service items to the guests.

5. If you find that the hotel has an imperfect system or service that needs to be improved at work, you must follow the feedback until the problem is solved.

Job responsibilities of food delivery staff in food and beverage department (3)

First, it is mainly responsible for promoting catering products for guests, paying attention to the reasonable collocation of dishes and drinks, and not blindly promoting high-priced food and drinks for guests.

Second, pay attention to gfd, dress neatly, be polite, smile and be enthusiastic.

Third, stick to the service post, warmly, actively and politely receive the incoming guests, use polite expressions such as "hello, miss, welcome", greet the guests with a smile, and take the initiative to pull the chair for the guests.

Fourth, understand the psychological needs of the guests in time, meet the needs of the guests, and achieve the "four fasts": quick eyes, quick mouth, quick hands and quick feet, clean the countertop in time, and replace the used plates and cups.

Five, familiar with the facilities and services of each hall, can answer the guests' requirements and questions. Familiar with all catering products, assist the waiter to provide quality service for the guests.

Six, pay attention to the safety of the guests to carry clothes, remind guests to take good care of their valuables, do a good job of anti-theft.

Seven, always pay attention to customer service needs, timely meet customer needs, to ensure that services are in place.

Eight, pay attention to the guest's name, assist the foreman to establish and improve the customer's menu file, thank the guests for coming when leaving the store, and increase the guest's intimacy and pride.

9. Listen to customers' opinions and comments at any time, express gratitude to customers on behalf of the hotel, pay attention to the problems found in the reception, help solve them as soon as possible, and report the complaints of guests to the foreman quickly and directly.

Twelve, completes the log, according to the handover procedure, completes the handover of documents and items. Do a good job in sales statistics of dishes.

Thirteen, according to the arrangement of the foreman, get the necessary cleaning and hygiene items for the preparation service.

Fourteen, for all kinds of equipment failure timely report to the foreman, and fill in the maintenance reimbursement form.

Fifteen, accept the business training plan, and constantly improve personal service skills, service skills, and improve the overall quality.

Sixteen, complete other work assigned by the foreman and supervisor.

Responsibilities of Food Delivery Staff in Food and Beverage Department (4)

First, it is required to go to work on time, dress neatly, be dignified and generous, be polite, smile and be enthusiastic.

Second, assist the foreman to prepare tableware, utensils and dishes before meals, and assist the floor attendant to arrange the restaurant, dining table, table setting and supplement various items, and make comprehensive preparations.

Third, it is responsible for sending the food order confirmed by the cashier to the delivery foreman, accurately conveying the information of the floor attendant and the kitchen chef, and ensuring that the products are not out of touch with the service.

Fourth, stick to the service post and deliver the dishes and food prepared by the kitchen to the corresponding waiters in time and accurately.

Five, strictly control the quality of food, have the right to reject food that does not meet the quality standards.

Six, strictly implement the food delivery service specification, the tray should be flat, stable, not shaking, not shaking, not crooked, not inclined, to ensure that the soup is not spilled, to walk steadily and quickly, to ensure that it does not collide with chairs and guests.

Seven, to assist the floor attendant to change the tableware, add tea, and do a good job of cleaning and finishing the guests after dinner.

Eight, maintain a good attitude, control personal emotions, and meet the service requirements of guests at any time.

Nine, accept the business training plan, constantly improve personal service skills, service skills, and improve the overall quality.

Ten, complete other work assigned by the foreman and manager.

Job responsibilities of food delivery staff in catering department (5)

First, go to work on time, dress neatly, be dignified and generous, be polite, and smile warmly.

Second, be familiar with the company name (or personal name), time, number of people, hall, dining table and service requirements, check whether the preparation status meets the reservation requirements of the guests, and ensure that the tables and chairs are neatly arranged before the guests sit down.

3. Wait for the guests at the designated place, greet the guests with a smile with polite expressions such as "Hello, Sir and Miss", politely guide the guests to the reserved hall, dining table or the table that the guests are satisfied with, lead them to sit down, pull the chair, spread the napkin, and hand over the menu and drink card.

Fourth, pay attention to the safety of clothes carried by guests, remind guests to take good care of valuables and do a good job of anti-theft.

5. Answer the phone of the restaurant and ask the customer's name, unit, time and number when ordering. Do you want to prepare the menu in advance to assist the manager and foreman in handling daily affairs?

6. Accept telephone reservation, on-site reservation, group activity reservation and individual family banquet reservation, and be responsible for completely registering the reservation materials in the banquet reservation book.

Seven, when the hall, station number, seats are full, responsible for arranging the customers who arrive later, pay attention to their needs, do a good job of waiting for the guests to register or recommend eating in other restaurants, so that guests are willing to wait or transfer to other restaurants.

Eight, pay attention to the guest's name, assist the foreman to establish and improve the customer's recipe file.

9. When the guests leave the restaurant after dinner, they stand at the door to say goodbye, thank them for their patronage, welcome to visit next time, and increase their intimacy and pride.

10. Listen to customers' opinions and comments at any time, express gratitude to customers on behalf of the hotel, pay attention to the problems found in the reception, help solve them as soon as possible, and report the complaints of guests to the foreman quickly and directly.

Eleven, accept the business training plan, and constantly improve personal service skills, service skills, and improve the overall quality.

Twelve, complete other work assigned by the foreman and supervisor.