What are the duties of a hotel waiter?

Overview of responsibilities:

According to the regulations of the hotel, under the guidance of the foreman on duty, catering services are provided to the guests according to the service standards set by the hotel, so that the guests are satisfied and have no complaints.

Provide catering services in accordance with the hotel's established policy of VIP priority and zero complaints.

The main responsibilities of the hotel waiter:

1. Provide catering services to guests according to restaurant service standards and procedures (pay special attention to speed and accuracy).

2. Clean and maintain the equipment and tools in this area.

3. Prepare alcoholic and non-alcoholic drinks.

4. Understand different kinds of wines and different wine service methods.

5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits.

Administrative duties of hotel attendants:

1. Assist the foreman to make monthly and daily inventory of operating equipment.

2. Report all abnormal events, guest complaints, lost and found, and losses to the waiter supervisor.

3. Attend pre-meal meetings and daily and monthly restaurant summary meetings.

4. Attend all meetings and trainings organized by hotel management for employees.

5. Responsible for the cost saving of guest supply, food supply, electricity, water, etc.

Technical responsibilities of hotel attendants:

1. Wear the required work clothes and keep good appearance.

2. Report to the foreman and get instructions before going to work, such as floor allocation, menu changes, guest opinions and complaints.

3. Complete the material preparation table within the specified time:

3. Check all plates, trolleys, tableware, glassware, tablecloths, etc. Clean and tidy.

3.b Check whether the ground in this area is clean.

3.c Check whether the things placed at the service desk are complete, including glassware, porcelain, plates, etc.

4. Understand all the foods and drinks on the menu, the promoted dishes, the daily special menu, their ingredients, preparation methods, collocation weight and appearance.

5. Always bring a pen and lighter.

6. Say hello to the guests after they enter the restaurant and arrange their seats.

7. Order the food for the guests correctly and confirm it every time.

8. Learn to give suggestions to the guests, so as to promote the sales of the food and beverage department and increase the satisfaction of the guests.

9. Complete the menu and wine list, give it to the supervisor and send it to the kitchen.

10. Take food from the kitchen and drinks from the bar according to the a la carte menu.

1 1. Can provide catering services according to the established service rules of the restaurant.

12. When serving, the required tableware and seasonings should be served at the same time.

13. Confirm the guest's satisfaction and inform the supervisor and manager immediately if there are any complaints.

14. Pay attention to the guests who are not noticed and provide all kinds of needed extra services.

15. Use the cashier clip to provide the bill.

16. Use the cash register to return the change to the guest immediately.

17. Send the guests out of the restaurant and thank them.

18. Clean the tables in the distribution area and then replace them.

19. Clean and replenish supplies in the service area before work.

20. I can use all the equipment in the restaurant.

2 1. Banquet service, room service and other restaurant services can be provided.

Personal responsibilities of hotel attendants:

1. Establish and maintain good relations with departments and departments.

2. At work, provide personnel exchanges between the Food and Beverage Department and other departments to cultivate team spirit for the hotel.

Hotel waiter relationship:

1. Be responsible for the team foreman.

2. Communicate with guests when providing food and services.

3. When providing services to guests, the relationship with the service and the kitchen.

4. When hotel activities and special tasks are completed, keep in touch with employees of other departments.

Alternative and temporary tasks:

May rotate with other restaurants in the hotel.