Responsibilities of banquet staff

Different employees at the banquet will have different job responsibilities. The following is my understanding of the job responsibilities of banquet staff. Welcome to read.

The duties of a restaurant supervisor

1, conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Formulate the service standard and workflow of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and control their ideological trends.

5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the chef to improve the work.

6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean.

8. Do a good job in supporting the restaurant and fire prevention.

9, completes the work log, completes the shift work, completes the work plan and work summary.

Job responsibilities of the foreman:

1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4, reasonable command and arrangement of manpower, manage the shift of class personnel.

5, check the attendance of class personnel, whether the preparatory work is qualified and ready, and check and register the work, discipline and other places of the waiter on that day, and report to the supervisor in time.

6. Handle service problems and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

8, do a good job in the custody of items on duty and restaurant hygiene.

9. Pay attention to the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite.

10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

1 1. Complete the task temporarily assigned by the restaurant supervisor.

12, responsible for keeping a work diary and completing the handover procedures.

Responsibilities of ushers:

1, know the table reservation and restaurant service task list of the day in time, and implement the table arrangement.

2. Accept the guest's temporary reservation.

Take the guests to the restaurant and welcome them.

4, neat appearance, do not leave.

5, according to the different objects of the guests, arrange your favorite table reasonably.

6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report to the restaurant supervisor in time.

7. Politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant.

8. Ensure the sanitation of the site and make all preparations.

9. When the restaurant is full, politely explain to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.

Job responsibilities of the waiter:

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

2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.

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

4, neat appearance, do not leave without authorization.

5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.

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

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

8. Do a good job of finishing after meals.

Responsibilities of vegetable administrator:

1, do a good job of cleaning tableware and utensils into the cabinet before business to ensure the convenience of eating.

2. Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.

3. Understand the characteristics, names and service forms of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.

4. Understand the bill and keep the order properly for re-inspection.

5. Assist the front desk clerk to prepare before meals, serve after meals, and finish after meals.

6. Assist the chef to control the quality, such as the shape of the plate and the hot and cold degree of the dishes.

7. Assist the front desk clerk to communicate the information in the front and back office. Service norms and procedures of Chinese restaurants

Operating procedures for decentralized dining

(A), light meal service requirements

1, to find out the varieties served that day (such as soup, seafood, seasonal vegetables, desserts, fruits, special introductions and sales).

2. Material preparation: (soy sauce, pepper, boiled water, menu, hot towel, tray, etc.

(2), pre-meal inspection work

1, attend the regular meeting before class and obey the work arrangement of the day.

2. check gfd.

3, countertop decoration:

Tableware should be uniform, clean and seamless, and tablecloths and mouthpieces should be free of damage and stains.

4. Decoration of tables and chairs:

The chair is clean and dust-free, the chair surface is free of stains, and the tables and chairs are arranged neatly or with patterns.

5. Workbench:

Dining cabinets, trays and furnishings should be uniform, and the dining cabinets should be placed neatly without skew.

6. Check flowers and plants.

7. Check the ground.

(3) Welcome guests

1, usher When the guests enter the restaurant, the usher bows (about 30℃).

Enthusiastically attract guests: "welcome sir/madam, how many people?"

After taking the guests to their seats, pull up the chair and sit down, hand the menu to the guests with both hands and say, "This is our menu, sir/madam."

The friendly tone makes the guests feel particularly respected.

2. Restaurant waiter

(1) Standing to welcome guests

Five minutes before the meal, wait for the meal in a responsible position to greet the guests. Stand up straight, do not rely on anything, do not cross your feet, and naturally cross your hands in front of your abdomen, dignified and full of vitality.

(2) Pull up the chair and give up the seat *

The waiter should assist the usher in arranging the guests' seats, and pay attention to the female guests before the male guests when pulling the chair.

(3) If guests need to take off their coats, help them hang up their clothes.

(4) In-meal service

Pass the towel from the guest's right and say "sir/madam, please use the towel". Then ask the guest, "What kind of tea do you like to drink? We have scented tea and oolong tea.

Step 2 increase or decrease tableware

3. pour tea:

Put the teacup and saucer on the tray, pour the tea until it is eight minutes full, and pass it from the right side of the guest.

4. Put down your napkin and take off your chopsticks:

Untie the napkin and gently put it on the guest's lap. If the guest leaves temporarily, fold the napkin into a triangle and lay it flat on the right side of the table.

5. Provide condiments for guests: Bring the condiments to the tray and pour them out.

6. Small towels: put one towel into the tray and take it away (this can be done together with article 5).

7. Order:

Introduce dishes

After reading the menu for a while, the guest smiled and asked, "Sir/Miss, can I order now?"

"What would you like, sir/madam?" "We have XXX dishes that are quite good. There is a special XXX variety today. Do you want to try? " If the guest's order is not served, apologize and say "I'm sorry" and suggest other similar dishes.

Sales of Qin products:

Same dish promotion.

After ordering food and drink, please repeat it to the guest and ask if there are any mistakes or omissions.

8. Take back the menu and wine list:

Led by the foreman, the usher concentrated in the reception desk for backup.

9. Place an order:

When placing an order, the first joint will be handed over to the cashier; The second copy is stamped by the cashier and handed over to the bar or kitchen by the food clerk as a voucher for taking drinks and vegetables; The third one is for the vegetable runner, and this one can be kept.

10, according to the table number on the order, accurately present the drinks to each guest with a tray.

1 1. The first course should not keep the guests waiting for more than 10- 15 minutes. If it takes a little longer, apologize to the guests in time. If the guest is in a hurry, be sure to contact the kitchen and serve as soon as possible.

12. When serving, you should politely say to the guests, "I'm sorry to have kept you waiting."

13, serving order: cold dishes, hot dishes, staple food or snacks, sweets and fruits.

In each pantry, the waiter will cancel a dish in the third pantry. Pay attention to the name of the dish when you go on stage.

14, when serving the last course, you should take the initiative to tell the guests "Sir/Miss, your dishes are all here" and ask the guests what they want to add.

15. After the dishes are served, give the dessert fruit introduction card to the guests and introduce all kinds of dessert fruits to them.

16, patrol station:

(1) There are two or more cigarette butts in the ashtray, which should be replaced immediately.

(2) Take away empty plates, empty soup bowls and empty wine bottles.

(3) Replace the bone flap in time.

(4) replenish drinks and drinks in time. The waiter should be responsive, answer questions, have a kind attitude, have a kind language and be considerate, and meet the requirements of the guests before speaking. Keep an eye on the guest's dynamics at any time and deal with emergencies in time.

17, collecting plates and tableware:

Dishes, dishes: please ask the guest's permission before accepting (except empty dishes). With the consent of the guests, you should collect them one by one on the right side of the guests (if you need to pack them, you can do it on the workbench). The cash register and glassware are collected first, and then the tableware is collected.

18, hot tea:

Tea service (a bowl of tea).

19, dessert, fruit dessert fruit: before serving fruit, you should look at the variety of fruit, and send bone plates, knives, forks, spoons, etc. The knife is on the right and the fork is on the left.

20. Pass a small towel `

2 1. Check-out: When checking out, use the check-out clip and politely say "Thank you, sir/madam, the total amount is RMB * * *" on the right side of the guest. Pay attention to receipt and change, and pay in person.

22, pull a chair to see Fujian:

Thank the guests, send them to the restaurant door, welcome them again, and remind them not to leave anything in the restaurant.

(5) check the finishing work after meals

1. After the guest leaves, check whether there are burning cigarette butts and whether there are any left-over items.

2. Take away the tableware:

(1) First of all, arrange dining chairs to keep the dining room clean and unified.

(2) collect napkins and small towels first, and then collect cash registers, glassware and tableware.

3. Clean up the scene, rearrange the environment and restore the original appearance of the restaurant.

Step 4 prepare tableware:

During the service, you can call the guests by their last names as much as possible.

Work specifications of the pantry:

1, preparation before meals:

(1) Dress as required, go to work on time, and accept the work assignment of the foreman.

(2) Prepare tableware, utensils, spices and condiments, and prepare a clean dining car and a clean rag.

(3) Put the rice into a clean heat-preservation rice barrel.

(4) prepare silver tableware for dinner.

(5) Prepare a clean trash can.

(6) Ensure that the food passage is unblocked and the ground is not wet or oily.

(7) Attend the pre-meal meeting on time to understand the work content.

2. In-meal service

(1) Everything is ready, stand at your post and wait for the order.

(2) After receiving the order, according to the requirements of the front desk time, quickly send the order to the relevant points in the kitchen (cold dish room, hot dish room, pastry room, fruit room, etc. ) Carry out room service in order.

(3) Run the vegetables quickly to prevent them from getting cold. Several dishes that do not meet the quality and specification requirements should be reported to the chef (such as cold dishes, bad dishes, bad colors, etc.). )

(4) Every time you run a dish, you should cancel the dish on the order and check the completed order again to avoid mistakes.

(5) Send every dish to the table quickly and accurately.

(6) Assist the waiter to change the tableware, arrange the wine bottles, add tea, and keep the table clean and tidy.

3. Dressing plant

(1) Scrape the used tableware, sort and stack it neatly, put all kinds of drink cups, water cups and wine glasses into the basket rack, sort and discharge all kinds of silver tableware, transport them to the washing room for washing and disinfection, put stainless steel tableware, chopsticks and chopsticks racks into the basket, send them to the washing room for cleaning, then take them back and wipe them immediately and keep them properly at the designated link.

(2) Shake all kinds of linen such as tablecloths, small towels and mouthparts, put them in order and count them, fill in the cleaning sheet and send it to the linen room for cleaning, and take the clean cotton cloth back to the foreman according to the collected quantity.

(3) Clean the background sanitation, floor, boiling water stove, pool, workbench and work cabinet, and keep the rice heat preservation barrel bright.

(4) Clean up the small warehouse and put all kinds of items in order.

(5) After the trash can is emptied, clean it up and put it back.

(6) Assist the restaurant waiter to make preparations before meals, such as setting the table.

(7) Receiving ingredients, packing boxes, packaging bags, mineral wax, solid alcohol and other items.

(8) Cleaning the teapot

I. Banquet Reservation Service Process

1. For several old customers, in order to keep the established contact, we can give some discounts when booking, provide specific hotel introduction and information to new guests, enhance their interests and establish contact.

2. Establish a guest relationship file (guest history file).

3. Do a good job in sales visits and banquet reservations.

4. Ask the guests for their opinions on the service and dishes.

5. Check whether the table type and dishes meet the special requirements of the order.

6. Be responsible for answering guests' inquiries about the restaurant.

7. Understand the guests' opinions and tastes on dishes, make friends with guests, and follow up the service.

Second, the job responsibilities

1. Banquet reservation personnel should fully control all kinds of information in the hotel, including menu, banquet mode, acceptance conditions, price, etc.

2. Understand and satisfy the guests' inquiries and requirements as much as possible, and take the opportunity to accept the guests' reservations.

3, accept the reservation: don't leave your mouth if you are kind; Procedural order filling; Special requirements are assigned to people; Every post is organized.

4. Dress neatly, speak modestly, reserve goods, keep clear records, and place orders in time.

5, seeking truth from facts, not graft, fraud.

6. Stick to your post, actively sell and increase customers.

First, the banquet reservation procedure:

1. Dress according to the hotel regulations and arrive at the post on time.

2, check the handover record, handle the unfinished business.

3, check the banquet, team dining change notice, and accurately and quickly sent to each business point.

4. Check banquet records and send banquet notices to all restaurants, kitchens, bars, general manager's office, lobby, front desk information desk, guest rooms and general bars.

5. Warmly receive the reserved guests, go through the reservation formalities, fill in the banquet notice and send it to the relevant departments.

6. Arrange the banquet venue and menu for today and the next day, copy today's banquet menu and send it to relevant departments in time.

7. According to the notice of the next day's group meal, fill in the next day's group meal form and send it to relevant departments.

1, take turns to eat in the staff canteen.

2. Continue to accept banquet reservations and handle temporary change notices.

3, completes the shift diary, and handover with the night shift staff.

4. Attend the regular meeting before class.

Night shift:

1, dress according to the regulations and arrive at the post on time.

2. Check the log records and handle the unfinished business.

3. Check the changes of dinner and team dining, and clearly notify the relevant departments.

4, accept the banquet business negotiations, timely sorting, tabulation, fill in the notice, sent to the relevant departments.

5. Check the layout of the banquet venue, copy the menu and submit it to relevant departments.

6. Check the changes of the team meal the next day, and notify the relevant departments in time if there are any changes.

1, take turns to go to the restaurant for dinner.

2. Organize the team notices of leaving and coming to the store the next day.

3. Check the check-out form for the next day, and pay attention to the requirements of breakfast in advance and bringing lunch boxes.

4. Fill in the banquet report, banquet notice, report and related notice for the next day.

5. Fill in the diary.

First, the banquet department service procedures:

(1) Banquet layout:

1. According to the arrangement of restaurant mode and size, the distance between tables should be appropriate to facilitate serving, and it is appropriate to pour wine and water, and the layout should be reasonable.

2. The main table should be placed at the main entrance of the restaurant, so that you can see the whole hall.

The size of the main table depends on the number of people dining.

4. Focus on the master station.

(2) Set specifications:

1. Put the turntable in the center of the table and the flowerpot in the center of the turntable.

2. The first banquet should be decorated with flowers or red flannel and embroidery in the middle of the table; Put a wax table (the center position of both sides is subject to the face of the main and deputy main) and other decorations in a proper position in Taichung, and surround the skirt of the table.

3. The decorative board is 2 cm away from the table.

4. The tail of chopsticks is parallel to the bone plate, and the chopstick rack is parallel to the seasoning plate.

5. The center line of the decorative dish is in the middle of the small bowl and the seasoning dish, and the spoon is on the left, which is in a straight line with the center line of the seasoning dish.

6, the rice is placed on the bone plate.

7. The sweet wine glass is on the center line of the decorative board. The drink cup is placed on the left side of the sweet glass, and the strong glass is placed on the right side of the sweet glass. The three cups are in a straight line, and the distance between the bottoms of the cups is 1.5 cm. If the guest requests to drink other foreign wine, the appropriate wine glass will be replaced.

8. Four ashtray cups are placed on each table in a cross shape, two of which are placed on the right side of the main and auxiliary chairs respectively.

9. Put four cross-shaped toothpick cups on each table, separated from the four ash cups.

10, equidistant.

1 1, the menu is placed in front of the topic.

(3) Appearance and appearance

1, the hair is neat and not messy. If the waiter's hair is not shawled and wears a uniform headdress, the male waiter's hair should not be over the ear, and the back hair is not over the collar.

2. Dress according to the requirements of the hotel, clean and tidy, polish shoes, and ensure that socks are not damaged.

3. All waitresses should wear light makeup when they are on duty, and they can't wear accessories or spray too much perfume when they are on duty.

(4) Preparation work

1, according to the banquet reservation, know clearly the reception object, banquet name, nationality, identity, living habits, number of people, banquet time and any special requirements.

2. Arrange the table according to the banquet table layout requirements.

3. Generally, check the tableware item by item to ensure that it is clean, bright and seamless.

4. Prepare enough small towels, fold them and put them in the towel cabinet for later use.

5. According to different requirements and number of people, prepare enough drinks, including spices, fruits, dried fruits, matches and cigarettes. Small gifts for guests should be neatly placed in designated locations. All kinds of drinks should be refrigerated, white wine should be packed in ice buckets, brandy and whisky should be equipped with ice buckets and ice cubes, and rice wine should be equipped with thermos bottles and rice glasses.

6. Attend the pre-class meeting on time.

7. Before the banquet 10- 15 minutes, recheck your countertop and tidy up your appearance. If it does not meet the requirements, correct it as soon as possible (the uniform is required to be neat, dignified and generous, and full of energy). White gloves should be worn at the first banquet.

8. Before the banquet begins, serve cold dishes and seasonings. When serving cold dishes, pay attention to color matching and put them evenly on the turntable.

9. Pour liqueur 10 minutes in advance for large banquets.

10, stand at the designated position and wait for the guests.

(5) welcome guests,

1. Welcome guests at the entrance of the hall. Many banquets should be on the stage according to the designated position, and no whispering or leaning.

2. When guests enter the restaurant, greet them with a smile, use honorifics and take the initiative to greet them according to their different identities and ages, and at the same time pull up a chair to ask the guests to sit down and cover them with a small towel.

3. If the guests arrive in advance or make an appointment to receive the guests in advance, they can ask the guests to rest in the rest seat and serve the guests welcome tea in time.

4. If the number of guests increases or decreases, the tableware and food should be increased or decreased on the tray, and the kitchen should be informed to increase or decrease the amount of food.

(6) Dinner service

1. After the guests are seated, help them gather and take away the chopsticks immediately.

2. Wine service:

(1) Ask the guests for advice before pouring wine. Usually, it is advisable to fill the cup with eight minutes. When pouring white wine and colored wine, you should pour colored wine first, and then pour white wine. When a guest says he doesn't need some kind of wine, he should take back the empty glass. When pouring brandy or whisky, he should only pour one or two glasses. When guests need ice cubes, they should provide ice cubes and an ice clip in time.

(2) Pour the wine clockwise from the guest of honor, following the principle that the guest of honor comes first, then the host, and the female guest comes first, then the male guest. -

(3) If the guest and the host make a speech, all waiters should immediately stop the service, keep the venue quiet, and pay attention to whether there is wine in the guest's cup. When guests get up to propose a toast, they should quickly pick up the wine bottle and prepare to add wine to the guests. For example, when guests at a large banquet give a speech, they should prepare one or two glasses of sweet wine on the tray and deliver them when they need to make a toast after the speech.

(4) When a guest stands up to make a toast or toast, he should help the guest pull the chair. After the guests are seated, they should push the chair forward again and pay attention to the safety of the guests.

3. Serving service:

(1) Serve the dishes in order, with cold dishes first, then hot dishes. Soup, rice, sweets, fruits and hot dishes should be hot, while cold dishes should be cold. Dishes with different cooking methods should use different tableware, and large banquets or first banquets should be commanded by special personnel, so as not to cause food leakage in the morning and evening, which will affect the whole banquet effect.

(2) When serving, the old dishes should be removed first, and they can only be removed with the consent of the guests. When replacing the pelvis, you should also ask for advice. If the guest says they need it again, they can put the new dishes on the table on the guest's right first, and then take away the empty dishes when the guest runs out of old dishes, and then move the new dishes to the guest.

(3) Every time a new dish is served, the name of the dish should be clearly stated. For example, divide the dishes on the table, pick flowers before serving, and send flowers after serving or after serving.

(4) When serving, be bold and cautious, move quickly, and make the quantity and pieces even and clean. All tangible and colored dishes, such as chicken, duck, fish and so on, should take the owner as the main face, with the head at the front and tail at the back and the back at the specified position outside the abdomen.

(5) Add seasoning before serving.

(6) When serving, the guest should be the guest of honor first, and then proceed clockwise. If there are female guests, they should serve the female guests first, and then serve the male guests in order.

(7) After the snacks are served, take away the seasoning dishes, spoons, chopsticks, chopsticks racks and towel dishes.

(8) After dessert, serve tea and move the toothpick cup to the turntable to signal the guests.

(9) According to different fruits, provide a knife, fork or spoon for the guests, put a second small towel on it and fill the bowl with water.

(10) After using the fruit, clean the turntable, put flowers again to show the end of the banquet, and add tea for the guests.

(1 1) During the whole banquet, according to the requirements of the guests, the dishes should not be served too fast. Usually, the banquet lasts from the beginning to the end.

4. Such as the guests' chopsticks and mouthparts. When they fall to the ground, they should immediately put on clean ones and take the dirty ones away.

5. In the banquet, if a guest knocks over a teacup, water cup, etc. , and dirty the table or the guest's clothes, he should quickly wipe the guest with a mouth cloth or a small towel. Dishes that fall on the table can be taken away with toothpicks or chopsticks and spread on the dirty part of the table with a clean rag.

6. There should be no more than three cigarette butts in the ashtray. If you find one, you should cover it with a clean ashtray and take it off the dirty ashtray, and then put it almost clean.

7. If the guests order boiled shrimp, crab and other dishes to eat directly by hand, they should prepare a hand washing cup for the guests in time.

8. If you have something urgent or need to call a guest, you should contact the host of the banquet unit.

(7) checkout and farewell guests

1, count drinks, cigarettes and fruits, check the quantity and standard of banquets, and add the working meal expenses of escorts and drivers, and the total amount will be settled for the guests.

2. When paying the bill, if cash can be paid to the cashier now; If the hotel guest signs the bill, check the room card, let the guest answer the name and give it to the cashier. If it is a company banquet, check the signer's work permit when signing the bill, and then give the bill to the cashier for change. Together with the bill, present it to the guests with a cash register clip and thank them. Then take back the cash register clip, take a step back and turn around.

3. When the guests propose that the banquet is over, remind them to bring their own belongings, and give them to keep them, pull a chair to see them off, follow the principle of welcoming guests first and then seeing them off, and send them off warmly.

(8) Closing and cleaning process

1, check the items left by the guests on the table and on the ground, pick them up and return them to the guests in time. If it cannot be returned, it should be handed over to the head waiter and supervisor of the restaurant.

2. Check whether there are burning cigarette butts on carpets, tablecloths and chairs.

3. Put the mouthparts, towels, cups, tableware and silver tableware in order and send them to the catering group for cleaning to prevent them from being broken due to friction and improper placement. Silver tableware should be counted to ensure that there is no shortage.

4. Return all the remaining drinks to the bar, and do a good job of sending and receiving.

5. Clean up the site, cloth the dining table, spread the tablecloth, wipe the turntable and vacuum the carpet.

6, tidy up all kinds of appliances, in accordance with the provisions, place neatly.

7. Tidy up the workbench, turn off all kinds of electrical equipment, accept the foreman's inspection, turn off the lights, lock the door and give the key to the security department.

8. Fill in the business records.

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