Job responsibilities of waiters

Job responsibilities of teahouse waiter 1. Go to work on time, dress according to company regulations, and keep personal cleanliness. Gfd meets the company's requirements, always smiles in customer service and obeys the work arrangement of superiors; Always maintain high standards of gfd and hygiene.

2. Understand and master the employee handbook and system formulated by the company.

3. Cooperate with other personnel and be responsible for cleaning the tea room, placing and maintaining tableware and facilities.

4. Be responsible for serving and receiving guests, be familiar with the taste characteristics of tea and dishes and the approximate time of production, and understand the relevant cultural background; Can skillfully introduce tea culture to guests.

5. Do a good job in environmental sanitation, wipe tea sets, tableware and service utensils according to standards, and do a good job of self-inspection.

6. Set the dining table according to the standard and supplement all kinds of supplies, do a good job in service reception according to the service standards and operating procedures of the teahouse, and be proactive, enthusiastic, patient and thoughtful in the service process.

7. Arrange the guests to the corresponding seats in time, and don't neglect the guests. When taking guests to their seats, we should clearly explain our consumption standards to them to avoid misunderstanding.

8. Be familiar with tea products and prices, so as to sell tea products to guests and produce them according to their requirements. If there are special circumstances, you must ask the guests for instructions.

9. When guests are in the box, knock on the door when entering and leaving the box, turn it on and off gently, and use polite language when serving guests.

10. Take the initiative to patrol Taiwan to understand the needs of guests; Every 5- 10 minutes or so, you should enter the box to add tea for the guests or control the service frequency according to the actual situation to satisfy the guests.

1 1. Pay attention to the tea consumption of the guests, replenish water in time, replace the ashtray and clean the countertop, and provide good service for the guests.

12. When the guest leaves, he is responsible for leading the guest to the bar to pay the bill and sending the guest to the stairs. Use polite language to prevent the phenomenon of leaving the bill and missing it.

13. Prepare the bill for the guests in advance, check it clearly, and pay for it to ensure its accuracy.

14. Ask the guests if they need services from other projects, and be responsible for guiding them to other departments for consumption and order transfer.

15. After the guests leave, immediately clean the countertop, do a good job of turning over the table, and prepare to receive the next batch of guests.

16. Actively communicate with guests, ask their opinions, and try to help them solve various problems in the process of drinking tea. If you can't solve it yourself, you should ask the foreman in time.

17. Try to avoid the damage of instruments, handle them with care and work hard.

18. No AWOL, AWOL from work, chatting together, blocking bars, refusing to meet customers, making personal phone calls, etc.

19. Actively help new employees get familiar with the working environment and improve their business skills and skills.

20 actively participate in all kinds of training, and constantly improve service skills, skills and their own quality.

2 1. After the business is over, do a good job of sorting out all parts. Check whether doors and windows are closed, power off and property safety. , and clean up the health on duty before coming off work.

22. Close contact and cooperation with various departments.

23. Complete other tasks assigned by superiors.

Job responsibilities of restaurant waiters 1. Work under the leadership of the restaurant manager, and make table reservation, reception service and sanitation.

2. Make preparations before meals, check whether the dining room equipment and tableware are in good condition, equip the utensils according to the requirements of the specification, arrange the table type and beautify the environment.

3. Keep the dining room clean, so that there are no mosquitoes, flies, dust, sundries and odors, and tableware and cookers are clean and intact.

4. Be polite and hospitable. Greet, send and serve with a smile, and patiently answer questions raised by diners.

5. Pay attention to personal gfd, keep clothes clean, comb your hair, stand up straight and keep smiling.

6. Strictly implement the service specifications and operating procedures, and grasp the timing of serving. Serve in turn according to the types of dishes. It is necessary to accurately and clearly quote the name of the dish, actively introduce the characteristics of the dish, and master the speed of serving.

7. After the guests have finished eating, they will issue a "meal list" in time and charge the meal fee according to the situation. The accounting unit should take the initiative to ask the relevant personnel to sign, to avoid receiving the wrong or "running the bill".

8. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. If you find the guest's belongings, you should give them to the restaurant supervisor (manager) or the service desk and hand them over to the guest as soon as possible.

9. Constantly summarize and improve the service work, and constantly improve the service work according to the questions and opinions put forward by the dining guests.

10. Complete other tasks assigned by the leaders.

Job responsibilities of fast food waiter 1. Accept the service work arranged by the minister and provide quality service for the guests.

2. Be responsible for pre-meal preparation.

3. Take care of the dining room facilities and equipment, and maintain and clean them.

4. Do a good job of hygiene before and after business, keep the restaurant clean and tidy, and ensure that the tableware and parts are clean and intact.

5. Ensure that all kinds of supplies and seasonings are clean and sufficient.

6. Understand the guest reservation and table arrangement for each meal, and provide thoughtful service for the guests.

7. Serve in strict accordance with the service procedures and service specifications stipulated by the restaurant. Details of serving guests.

8. Be familiar with the names and unit prices of all varieties on the menu, and master the knowledge of dishes and drinks and service operation skills.

9. Warmly receive every guest.

10. Accept guests' orders, order drinks and promote restaurant specialties. Help guests choose according to their own tastes.

1 1. Check the quality of dishes and drinks at any time to prevent unqualified dishes and drinks from being provided to guests.

12. Communicate the guest's requirements to the kitchen.

13. Maintain good relations with guests through polite reception and astute and knowledgeable conversation.

14. It can deal with all kinds of emergencies quickly and effectively.

15. Understand the items carried by the guests and remind them to bring them back after meals.

16. Responsible for timely replenishment of various tableware in the restaurant for emergency use.

17. Actively consult the guests' opinions and suggestions on the quality of the dishes, the bottom of the pot and the service.

18. Maintain personal hygiene and cleanliness.

Job responsibilities of bath attendant 1. During the business period, stand in the specified area, with correct posture, without whispering, chasing and fighting in the field, and without permission.

2. After arranging the guests to be seated, greet them politely and immediately, be familiar with the prices of various drinks and foods, take the initiative to introduce the promotion activities to the guests, make a clear record of the drinks and foods ordered by the guests, and repeat them before placing an order, so as to be active, enthusiastic, patient, thoughtful and natural.

3. Introduce various sports services to the guests, understand the needs of the guests and give correct guidance.

4. Pay close attention to the guest dynamics, prepare drinks for the guests in time, and there shall be no more than two cigarette butts in the ashtray on the countertop.

5. Don't be serious, nervous and timid in the service process, make the language clear and the handwriting clear, properly arrange a certain demand of the guests, be considerate of special services such as the old, the weak, the sick and the disabled, and achieve high-speed, high-quality, professional and follow-up services.

6. The service list should be clear and easy to read. If there is any mistake, the responsible person shall be responsible.

7. Make a backup for pedicure technicians and be on call.

8. Do a good job in cleaning the area, replace the bed sheets and pillowcases one by one, and keep the indoor air fresh and tidy.

9. Make emergency preparations at any time, keep calm and get in touch with the manager in time.

10. Remind guests to take good care of valuables and hand them in immediately after finding them.

1 1. After the guests leave, they should immediately check all kinds of articles, and if there is any damage, they should immediately claim for compensation.

12. Strict handover system, carefully check the fixed facilities and used items, without any omission.

13. Do a good job in arson prevention and theft prevention.

Job responsibilities of KTV waiters 1. Abide by the company's various management systems and departmental rules and regulations;

2. Seriously implement the company's attendance system;

3.gfd attends the regular meeting before class on time according to the requirements of the department;

4. During work, you must use Mandarin and polite expressions to smile and serve;

5. Before the handover, check and clean all the working areas within the specified time to ensure the normal work of working tools, facilities and equipment;

6. Understand the work arrangement, the price of the goods sold and the promotion activities in time, so as to publicize the customers and avoid work mistakes;

7. After the above 5 and 6 items are completed, stand guard to greet the arrival of customers according to the work arrangement of the foreman that night;

8. Remind guests to determine the drinks they need and make them adapt to the promotion activities;

9. The cash paid by the guests should be carefully counted and reminded for confirmation;

10. Carefully check the cleanliness and integrity of the sold items when delivering;

1 1. Carefully complete the cashier procedure and deliver the goods against the documents;

12. The consumer goods delivered to the guests should be reminded to confirm face to face and enter the guest consumption service program;

13. Understand the consumption time of the guests, do a good job of cleaning up, and carry out the second and third promotion;

14. After the guest has finished spending, it is necessary to confirm whether the guest pays the bill, prepare for seeing the guest off, and carefully check whether the facilities and equipment are in good condition;

15. During the work, we should be vigilant and observe the guest consumption, safety and fire control in the responsible area. If there is anything we can handle, we should deal with it immediately. If we can't handle it, we should immediately notify our superiors or relevant staff (such as security guards);

16. After the guests leave, clean up the cleanliness, facilities and equipment in the work area and prepare for the arrival of the next batch of guests;

17. During the business period, you should take the initiative to say hello to the guests you meet and meet the reasonable requirements of the guests in a timely, enthusiastic and thoughtful manner;

18. Take the initiative to say hello to superiors and colleagues and strengthen unity;

19. The tasks assigned by superiors should be completed in a timely, rapid, accurate and quality-assured manner;

20. If there are inappropriate tasks assigned by superiors, we should "obey first, then complain" to ensure work efficiency;

2 1. Do a good job of handover, cleaning and inspection before coming off work.

Job responsibilities of catering waiter 1. Work under the leadership of the restaurant manager, and do a good job in table reservation, zero reception service and sanitation and cleaning.

2. Make preparations before meals, check whether the dining room equipment and tableware are in good condition, equip the utensils according to the requirements of the specification, arrange the table type and beautify the environment.

3. Keep the dining room clean, so that there are no mosquitoes, flies, dust, sundries and odors, and tableware and cookers are clean and intact.

4. Be polite and hospitable. Greet, send and serve with a smile, and patiently answer questions raised by diners.

5. Pay attention to personal gfd, keep your clothes clean, comb your hair, stand up straight and keep smiling.

6. Strictly implement the service specifications and operating procedures, and grasp the timing of serving. Serve in turn according to the types of dishes. It is necessary to accurately and clearly quote the name of the dish, actively introduce the characteristics of the dish, and master the speed of serving.

7. After the guests have finished eating, they will issue a "meal list" in time and charge the meal fee according to the situation. The accounting unit should take the initiative to ask the relevant personnel to sign, to avoid receiving the wrong or "running the bill".

8. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. If you find the guest's belongings, you should give them to the restaurant supervisor (manager) or the service desk and hand them over to the guest as soon as possible.

9. Constantly summarize and improve the service work, and constantly improve the service work according to the questions and opinions put forward by the dining guests.

10. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals.

1 1. Banquet service procedure: ensure that the tableware and glassware used are clean, sanitary, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.

12. Welcome guests to their seats according to the service procedures, assist guests to order food, and introduce special or seasonal dishes to guests.

13. Keep clean and tidy, and don't leave your post without authorization.

14. Patrol the platform frequently, provide various services according to the procedures, take away the tableware in time, and change the teacups frequently. Good at selling drinks.

15. After the meal, do a good job in cleaning the restaurant.

16. Be familiar with the contents of menus and wine labels, such as how to make food.

17. Make finishing touches after dinner.

18. Complete other tasks assigned by leaders.

Job responsibilities of hotel waiters 1. Accept the service work arranged by the minister and provide quality service for the guests.

2. Be responsible for pre-meal preparation.

3. Take care of the dining room facilities and equipment, and maintain and clean them.

4. Do a good job of hygiene before and after business, keep the restaurant clean and tidy, and ensure that the tableware and parts are clean and intact.

5. Ensure that all kinds of supplies and seasonings are clean and sufficient.

6. Understand the guest reservation and table arrangement for each meal, and provide thoughtful service for the guests.

7. Serve in strict accordance with the service procedures and service specifications stipulated by the restaurant. Details of serving guests.

8. Be familiar with the names and unit prices of all varieties on the menu, and master the knowledge of dishes and drinks and service operation skills.

9. Warmly receive every guest.

10. Accept guests' orders, order drinks and promote restaurant specialties. Help guests choose according to their own tastes.

1 1. Check the quality of dishes and drinks at any time to prevent unqualified dishes and drinks from being provided to guests.

12. Communicate the guest's requirements to the kitchen.

13. Maintain good relations with guests through polite reception and astute and knowledgeable conversation.

14. It can deal with all kinds of emergencies quickly and effectively.

15. Understand the items carried by the guests and remind them to bring them back after meals.

16. Responsible for timely replenishment of various tableware in the restaurant for emergency use.

17. Ask the guests for their opinions and suggestions on the quality of the dishes, the bottom of the pot and the service.

18. Maintain personal hygiene and cleanliness.

19. Do a good job in safety, electricity saving and water saving. Check doors and windows, water, electricity, gas switches, air conditioning switches and sound conditions.

20. Carry forward the spirit of mutual assistance and friendship, strengthen employee unity, communicate and understand, and do a good job in service reception.

2 1. Understand and implement the rules and regulations of the restaurant.

The duty of the hotel waiter is to provide catering services to the guests according to the hotel regulations and the service standards set by the hotel under the guidance of the foreman, so as to satisfy the guests without any complaints.

Provide catering services according to the hotel's established guidelines of VIP priority and zero complaints.

Main responsibilities:

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 and prepare alcoholic and non-alcoholic beverages.

4. Understand different types of wine and different wine service methods.

5. Complete other tasks assigned by the supervisor on duty to meet customer needs and create profits.

Administrative responsibility:

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 responsibility:

1. Wear the required work clothes and maintain a good image.

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

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

3.a Check whether all plates, trolleys, tableware, glassware and tablecloths are in good condition. Clean and tidy.

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

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

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

5. Always bring a pen and lighter.

6. When the guests enter the restaurant, say hello to them and arrange seats.

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

8. Learn to make suggestions to the guests, so as to promote the sales of the food and beverage department and improve 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 without being 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 rearrange them.

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

I can use all the equipment in the restaurant.

2 1. can provide banquet service, food delivery service and other restaurant services.

Personnel responsibilities:

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.

Relationship:

1. Responsible for the 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.

Job responsibilities of room attendant 1. Love and work hard, and consciously abide by the rules and regulations of our store.

2. Answer the phone and answer the guests' inquiries or requests.

3. Timely record housing, rounds, check-out time, water supply, maintenance, etc. , and check the bill and room with the front desk.

4. Assist guests to check in. The personnel on duty should greet the guests at the stairs, guide the guests into the room and introduce the facilities in the room (hot water, air conditioning, network cable, telephone, etc.). ).

5. Everything in the guest room should be clean and tidy. In strict accordance with the requirements of the health and epidemic prevention department (one flush, two washes, three disinfections and four cleanings), disinfect the water cups and sanitary ware in the guest room. Replenish all kinds of items needed by guests in time.

6. Be responsible for receiving and keeping work keys, keep records of key recipients, and strictly implement the system of borrowing and returning.

7. Understand the guest's situation, check the floor irregularly when on duty, pay attention to the doors, locks and visitors, and make inspection records.

8. Keep the floor (corridor, escalator, window glass, window seam, etc.). ) clean and tidy;

9. Do a good job of equipment repair. The waiter first went to the scene to understand the damage, and then reported for repair. Maintenance personnel should be present when entering the guest room for maintenance.

10. Do a good job in the use and daily maintenance of facilities. Correctly master the use of various electrical appliances, and switch and adjust lighting, air conditioning and other equipment according to weather conditions.

1 1. Understand equipment operation, power switch, lighting tools, carpet use, wall cleaning, etc. Check within the jurisdiction every day, and report the maintenance in time if any abnormality is found.

12. Be responsible for the registration, storage and delivery of items left by guests, and shall not detain them without permission, and offenders will be severely punished.

13. Staff members are not allowed to stay in other people's rooms at night, and the discoverer will be fined according to the listing price and transferred from his post.

14. Do a good job of succession. Turnkey, room condition and handover record.

15. Listen carefully to the guest's opinions and feed back the guest's information and suggestions to the room manager in time.

16. Take good care of the property in the store, practise economy, and complete all assigned items with good quality and quantity. Work hard to learn business knowledge and constantly improve service skills and service level.

I seriously recommend: