What does the orderer do?

Alakat is a full-time post and staff set up by catering enterprises to engage in catering product mix, recommend dishes, make menus and provide consumer services for diners.

A, the meaning of professional ordering staff (ordering staff)

A la carte chef refers to both the position of catering enterprises and the employees who hold this position. The job of professional order generator has the characteristics of service, communication, knowledge participation and management.

Qualification of a professional ordering chef:

1. Have a secondary school diploma or a vocational qualification certificate above the intermediate level.

2. Engaged in catering work for more than 3 years (inclusive).

3. During the on-the-job period, he has received at least 40 hours of professional training.

Second, the role of professional orderers (orderers)

In the era when eating is also about quality, how to eat has become a science. There are "tour guides" in tourism, "guided clinics" in hospitals, "shopping guides" in shopping malls and "guided meals" in restaurants. People call the professional orderer (orderer) a "guide" consultant who helps customers, a bridge between customers and me, and a creative person who innovates dishes. With the prosperity of catering industry, more and more professional menu chefs are familiar and accepted by people.

Professional ordering staff is in a management position in the hotel and should participate in hotel management and product design. In order to attract hotels, we must provide products and quality that meet the needs of tourists and product prices. Product quality is not only reflected in the dishes, but also includes all tangible and intangible things that a guest can feel, such as hotel decoration, atmosphere creation, employee image and service design.

High-quality, high-grade professional ordering staff (ordering staff) is the golden signboard of the hotel. The appearance of professional ordering chefs has improved the hotel's taste. When a professional orderer (orderer) with unique clothes, generous manners and elegant speech appears in front of the guests, the guests will show appreciation and meet the needs of self-esteem. Professional order takers are good at communication, familiar with business, and can skillfully "tailor-made" appropriate menus for customers. While providing thoughtful services, they use their professional knowledge and skills; Good manners and language, careful recommendation and reasonable side dishes have naturally won the recognition and praise of consumers. In a blink of an eye, a hotel's vital customer network and profit space have quietly formed, and the unique culture of a century-old shop has spread. This is also the intention of many hotels to use professional ordering staff.

Professional food ordering staff (food ordering staff) is the front line of service work, directly facing guests from all corners of the country, and it is a type of work that has the most contact with guests. Compared with other hotel staff, professional orderers (orderers) have the most comprehensive and profound understanding of the market and the needs of guests. In the hotel, I also participated in the management work, contacted customers and formulated hotel products. So in the market, they are the bridge between demand and supply; In the process of eating, they are the bridge before and after; They are the bridge between the hotel and the guests in serving them.

Professional orderers (orderers) sell products directly to customers. When guests dine, the first dish depends largely on the sales promotion of the waiter, that is to say, whether this dish can be sold depends on the waiter's mouth. With a professional ordering staff (ordering staff), the frequency of serving new dishes will be accelerated. There is a process for guests to know new dishes. When this kind of promotion is intensified, they think that the process will naturally be shortened and the popularity of the market will be enhanced. Professional ordering staff (ordering staff) plays a key role in the hotel's profit. According to the media, the turnover of some chefs' restaurants increased by 5% ~ 10%.

Third, the professional quality of professional ordering staff (ordering staff)

1. Observation and analysis ability

2. Communication skills

3. Ability to learn and innovate

4. Coordination ability

5. Have a broad understanding of dishes, hotels and food nutrition and hygiene.

6. Marketing ability

Four, professional ordering personnel (ordering division) job responsibilities

A professional orderer has four responsibilities: participating in the design of hotel catering products in the early stage, recommending zero-price restaurants to order food, accepting banquets, designing banquet menus and team menus, managing customer relations and processing information in the later stage.

Verb (abbreviation of verb) workflow of professional orderer (orderer)

1. Deliver the order and ask the customer to order.

2. Take the initiative to recommend the dining table or make suggestions.

3. Be flexible in handling various situations

4. Carefully and accurately record the dishes and drinks ordered by customers.

5. Repeat and confirm the dishes and drinks ordered by the guests.

6. Deliver menus of all contact points for communication and confirmation.