Restaurant Staff Code of Conduct

Restaurant employees must have rules. The following is the code of conduct for restaurant employees that I have compiled. Welcome everyone to refer to it!

Chapter 1 General Provisions

1. Scope of application This code applies to all employees of the company, including contract workers, casual workers, and temporary workers. work.

2. Service Purpose This restaurant will provide guests with comfortable and convenient life enjoyment through strict management, efficient work and first-class service. ?Guests first, service first? is the service tenet of the restaurant.

3. The goal is to turn this restaurant into a restaurant with a certain style and a certain level.

IV. Work Requirements

1. Love the motherland, abide by national policies and laws, and observe foreign affairs disciplines.

2. Love the collective, care about the enterprise, strictly abide by responsibilities, love the job, pay attention to professional ethics, be warm to guests, and provide civilized service to establish a good reputation and good image for the restaurant.

3. Leaders must strictly abide by their responsibilities and authority, set an example, lead by example, and respect subordinates.

4. Study business techniques, study science and culture diligently, continuously improve etiquette and courtesy service levels, foreign language skills, and continuously improve the level of service to guests.

5. Cooperation spirit. The company's customer service relies on the collaborative cooperation of multiple departments and positions. The work of all departments in the company is for the same goal, to complete the reception and service work for guests. The company's employees must establish a sense of cooperation. While doing their jobs well, they must create opportunities for the next position or department. Conditions to ensure that guests are satisfied with their meals during their stay in the company.

6. Obey your boss. ⑴ Employees at all levels must have a strong sense of obedience. Every employee must identify his or her direct supervisor, obey his or her supervisor's work arrangements and supervision, and complete his/her duties on time. ⑵ You are not allowed to contradict your boss, and you are not allowed to unreasonably delay, refuse or terminate the work assigned by your boss. If you encounter problems or dissatisfaction, you can complain to the leader according to normal procedures. ⑶ If an unexpected situation occurs during the period and your immediate supervisor is not present, and it must be solved immediately, you can go up to the next level to ask for instructions or report to your superior.

Chapter 2 Recruitment and Dismissal

1. Recruitment Principles

This restaurant recruits employees based on the actual needs of each type of work. It is open to all those who are interested in serving the restaurant. , depending on whether they are suitable for a certain job, they will be reviewed and assessed based on the business knowledge of the job. Anyone who is in good health, has a clear resume, passes the assessment, and meets the employment conditions may be hired.

1. The applicant must provide the following materials to the restaurant: ①Application form. ②An autobiography written by oneself. ③Three recent photos of the upper body without a hat, and two copies of the ID card attached. ④Graduation (completion) certificate and transcript. ⑤Unemployment certificate and letter of introduction from the street where you live.

2. Working age, all young men and women aged 16 to 23 years old are included in this limit (special skills and a small number of casual workers engaged in sanitation are not included in this limit).

3. All applicants must sign a labor contract with the personnel department and employment department before they can be assigned work.

2. Physical examination

1. All applicants must undergo a physical examination at a designated hospital and must pass the examination before being hired. Physical examination and employment conditions: ⑴ Applicants must be well-groomed, have good facial features, and have certain academic qualifications. ⑵Men must be over 1.70 meters tall and women must be over 1.60 meters tall. ⑶Visual acuity 1.0 or above, no color blindness. ⑷Be in good health and have no infectious diseases.

2. The restaurant conducts a physical examination for all employees once a year. For those with infectious diseases, depending on their condition, the restaurant has the right to advise them to leave the restaurant for a rest or temporarily transfer them from their jobs or change their job types. .

3. Probation period and salary ⑴The probation period for employees applying for employment is generally three months. During the probation period, depending on their performance, the restaurant has the right to extend the probation period at its discretion. After the probation period expires, the restaurant will sign a formal contract with those who meet the restaurant's employment conditions. ⑵Payment method Wage form: basic salary, floating salary, technical or position salary (determined by the restaurant with reference to relevant regulations and based on the operating conditions of the unit).

4. Layoffs and dismissals ⑴ If the restaurant needs to reduce staff due to business changes or other reasons, the restaurant has the right to decide to lay off employees. Retrenched personnel must comply with arrangements and must not make unreasonable demands. For employees who are to be laid off, the restaurant will notify themselves and relevant departments one month in advance. The restaurant will compensate the laid-off staff in accordance with the contract. ⑵Resignation: Employees who resign must notify the competent department one month in advance and must fill out a resignation application form. The resignation procedures can only be completed after being approved by the competent department. Otherwise, it will be treated as an abnormal resignation.

Chapter 3 Store Rules

1. Under the following circumstances, employees should report to the Human Resources Department

1. Address and telephone number. 2. Marital status. 3. Give birth to children.

2. Appearance

1. Appearance must be dignified and generous. When going to work, you must wear work clothes, wear your work number plate, your clothes must be neat, and your clothes must be washed and ironed. You are not allowed to go bare-chested, shorts, vests, or rolled-up trousers. You are not allowed to wear slippers or sandals to restaurants. Those who wear leather shoes must polish them.

2. Hair should be combed well. Long hair or strange hair styles are not allowed. Men are not allowed to have big beards or long nails. Women are not allowed to wear heavy makeup (light makeup is allowed), they are not allowed to dye their nails, and they are not allowed to wear other accessories. 3. The posture when sitting, standing and walking should be dignified, and the behavior should be generous. When sitting, you are not allowed to put your feet on tables or chairs, and you are not allowed to cross your feet or shake your legs. When standing, your posture should be natural and generous, with your hands hanging down or naturally bent behind your back or in front of your chest. You are not allowed to put your hands in your pockets, and do not stand still or lean on them. Lean against a wall, a wall, or a chair or a cabinet; do not shake your head, hold hands, or put shoulders when walking.

3. Waiter etiquette and politeness

1. The attitude towards guests should be natural, generous, steady, enthusiastic and polite, greet guests with a smile and use honorifics. Don't judge people based on their skin color, race, creed, or clothing. 2. When meeting guests, you should take the initiative to give way and shake hands when meeting guests, especially female guests. If the guest reaches out to shake your hand first, you should shake hands with the guest with a smile. When shaking hands, your posture should be upright, your waist should be straight, your upper body should lean forward, and your strength should follow the other party's instructions. Do not use your left hand to shake hands with guests. 3. When talking to guests, you should stand upright, be polite, do not look left or right, lower your head or bend your head high, listen attentively to what the guests are saying, do not compete with the guests, do not interrupt midway, do not argue with the guests, do not force your words, and speak in a measured manner. The tone should be gentle and the language should be elegant.

IV. Employee labor discipline

1. Working hours: in accordance with the relevant regulations of the company. 2. Go to and from get off work on time. You must go to the staff channel when going to and from work. Do not be absent from work or leave your post without permission. Strictly implement the shift handover system. You are not allowed to adjust shifts or days off without permission. When you need to adjust shifts, you must find a shift shifter and obtain the necessary information. The foreman and manager can change shifts only with the consent of the manager, and no shifting of duties is allowed. 3. Employees are not allowed to drink alcohol or eat raw onions, garlic and other foods before going to work. Smoking, eating snacks, and chewing gum are not allowed while at work. You are not allowed to pick your teeth, pick your nostrils, pick your ears, burp, stretch, yawn, or sneeze; you are not allowed to spit, throw debris, manicure your nails, scratch your itch, etc. 4. During working hours, you are not allowed to do private work, receive guests, wash clothes, take a shower, read books and newspapers, play chess, or make private phone calls; you are not allowed to bring relatives and friends to restaurants, public places, or restaurants to play or chat; you are not allowed to turn on a tape recorder or TV Machines are not allowed to hum songs or ditties. 5. Obey the leadership's work arrangements and dispatch, complete tasks on time, and do not refuse or terminate work without reason. 6. Take good care of the company's property, take good care of all tools (tools), pay attention to saving raw materials, save electricity and water, pay attention to the repair and maintenance of equipment; do not take public items privately.

5. Employee Attendance

1. Every company employee must punch in a time card when going to and from get off work. After punching in, the card should be returned to its original place. It is strictly prohibited to punch in on behalf of someone else or a client. Violators will be punished.

2. Being late, leaving early, and being absent from work: Anyone who is one minute beyond or in advance of the prescribed starting and finishing time will be considered late and leave early. Arriving late and leaving early (each time) is limited to 10 minutes. If the time exceeds this time, an additional calculation will be made for each additional 10 minutes, and 10 yuan in cash will be deducted each time. Anyone who is late for the specified work time or leaves work one hour early without special reasons without special reasons will be considered as absenteeism. Absences will be counted as one day for less than 4 hours, and two days for more than 4 hours. One day of absence will be counted as 4 days. Calculated based on employee’s actual salary.

3. If you are unable to clock in due to official business, field work, overtime, sick leave, personal leave, etc., you should report to the foreman or manager, and prepare sick and personal leave slips and hospital certificates for verification.

4. Perfect Attendance Award: Anyone who is late for work or leaves early, asks for personal leave, is absent from work, or asks for sick leave (more than one day) will be deducted from the perfect attendance award for this month.

VI. Uniforms

1. The company issues different uniforms to different positions, and employees must wear uniforms when working. Uniforms must be kept neat and clean.

2. The company will regularly replace new uniforms for employees. If there is any damage or loss, it will be handled in accordance with relevant regulations. When employees leave the company, they must return the uniforms to the relevant departments.

VII. Work permit and work number plate

1. All employees serving in the company are issued a work permit and work number plate. Employees should wear work number plates and carry work ID cards when on duty, and department leaders have the right to inspect them at any time. 2. If your work permit or work number plate is lost or stolen, you should report it to the foreman immediately, and you will have to compensate for the loss and issue a new one (plate). Those who suffer losses due to long-term use can update for free. 3. When employees leave the store, they should return relevant documents to the company. 8. Check the items carried 1. Employees are not allowed to bring packages and other items into the restaurant for storage when they are at work, and they are not allowed to bring harmful items or prohibited books and periodicals into the restaurant. They are not allowed to take any items out of the restaurant after get off work. Managers The right to inspect and no one may refuse. 2. If employees need to take company items or personal items outside the restaurant, they must have a certificate signed by the foreman or manager.

Chapter 4 Commendation

Employees of our company who meet one of the following conditions or similar ones will be commended:

1. Commendation conditions

1. Those who work hard to study business and make inventions, creations, and reforms to improve business technology and work efficiency, with remarkable results. 2. Those who love the store as home, work actively, serve enthusiastically, and create outstanding results. 3. Those who strive to expand business, actively explore markets, and make special contributions to the company's business. 4. When serving guests, be thorough, meticulous, warm and thoughtful, making guests deeply satisfied and praised and thanked. 5. Those who have achieved remarkable results in strict expenditure and cost saving.

2. Recognition methods: verbal praise, notification of praise, bonus award, salary increase and promotion.

3. The commendation procedure shall be carried out in accordance with the relevant regulations of the company

Chapter 5 Punishment

1. Punishment Conditions

1. Where employees Anyone who violates one of the following regulations or similar regulations will be punished with criticism and education in the minor case, and salary will be deducted in the serious case. Do not punch in or out of work, punch in on behalf of someone else, or ask others to punch in on your behalf. Do not trim your watch, wear a neat uniform or wear prohibited accessories. Failure to handle business according to procedures and systems. During working hours, I go to work, make personal phone calls, sing, smoke, and eat snacks. Fighting, arguing, shouting, and foul language in the restaurant. Use specialized equipment for other purposes.

2. Any company employee who commits one of the following provisions or similar violations will be demoted in serious cases and suspended from duty in minor cases. Leaving work without permission, often being late, leaving early or absent from work, and being unmotivated to work. Oppose correct business supervision and incite others to attempt to disrupt normal work order. Intentional loss or damage to company or guest belongings. Taking or stealing company or personal food, taking guests’ lost items as their own, and stealing guests’ belongings.

3. Any company employee who commits one of the following clauses or something similar will be advised to resign in the lightest case, or fired or fired without pay in the most serious case. Engage in relationships between men and women, fall in love, or engage in any immoral and hooligan behavior within the company. Sleeping at work. Taking advantage of the convenience of work for personal gain and causing financial losses to customers or the company. Fighting, threatening or endangering customers, co-workers or supervisors in the restaurant. Serious negligence or serious damage to the company's reputation.

4. Punishment Procedure ⑴ If an employee commits a mistake, he or she shall write a letter of apology. If the employee is criticized or withheld salary according to Article 1, it shall be carried out by the foreman or direct manager. ⑵ If an employee commits a mistake, he or she shall write a letter of apology. If the employee is punished by suspension or demotion according to Article 2, the punishment shall be approved by the department manager or general manager and reported to the Human Resources Department for record. ⑶If employees are dissatisfied with the punishment or handling, they can appeal to the next higher level or higher level.

Chapter 6 Safety Rules

1. Pay attention to safety

1. Pay attention to fire prevention and theft prevention. If you find signs of an accident or abnormal phenomenon, you must report it immediately. Leaders and security department, and timely find out the cause and deal with it to nip it in the bud.

2. Before and after work, unsafe factors must be carefully checked to eliminate hidden dangers and ensure the safety of the lives and property of the restaurant, guests and employees.

3. Relatives, friends and unrelated persons are not allowed to be brought into the workplace, and guests are not allowed to stay in the duty room or duty dormitory.

4. If you find suspicious behavior, criminals or mental patients, you should promptly report to your immediate superior, the general manager's office and the security department for immediate handling.

2. Fire alarm In case of fire alarm, the following measures must be taken:

1. Stay calm and do not panic.

2. Call your colleagues for help and press the fire alarm bell at the nearest location.

3. Inform the switchboard operator to inform the manager on duty and the fire center of the security department.

4. Cut off all power switches and close the doors and windows at the fire scene.

5. Use the nearest fire extinguishing equipment to put out the fire.

6. If a fire is caused by electric leakage, do not use water or foam to put it out.

7. If the fire expands and threatens life, guests must be guided to evacuate the fire scene.

3. Emergencies

1. All employees must cooperate fully, carry forward the spirit of courage, leading by example, and dedication, and make every effort to protect national property and the lives and safety of guests and employees.

2. In the event of an accident, signs should be added to warn unrelated personnel not to approach the danger zone and the security department should be notified immediately. The manager on duty and the general manager should handle the matter quickly.