I want to see a hot pot restaurant and ask for detailed waiter management process and operation proc

The waiter job of a hot pot restaurant is as follows:

Job content: Under the leadership of the front office management staff, do a good job of various service work, obey the command, dress neatly and abide by the rules, and serve politely. Make preparations before the meal and understand the recent food and wine situation.

According to the standard service procedures, to provide guests with quality service, to maintain enthusiasm, thoughtful service.

Precautions: The first thing to pay attention to in the service work of a hot pot restaurant is to pay attention to the attitude and tone. When talking to consumers, pay attention to the attitude, which should be very friendly and give people a sense of closeness.

The second is to pay attention to work efficiency, first, to quickly clean up the tables of the guests who have left the table in time, improve the table change rate of the hot pot restaurant, and avoid waiting for the guests to wait too long.

Introduction:

Waiter originally refers to the person who provides service within a certain range in a fixed place, including male waiters and female waiters; Now it usually refers to the personnel who provide necessary services for guests in hotels, inns, restaurants, KTVs, shopping malls and other catering and entertainment venues.

The basic duties of a waiter are: to greet and greet customers; To provide a variety of corresponding services; customer inquiries; Solve problems for customers; Treat the various unstable emotions of customers with the best emotions and attitudes; Deal with customer complaints in a timely manner and give customers satisfactory answers.

Hello, I am Lili consulting teacher, I am honored to answer your questions, your question has been seen here, I am quickly sorting out the answer for you, and I will reply to you within 5 minutes Please wait a moment.

The waiter in the hot pot restaurant should be careful when serving the food, with good manners and good service attitude. 1. Be cautious and don't serve the wrong dish I believe that many people have encountered the wrong dish when eating hot pot, when they are about to eat, or they have moved their chopsticks, the waiter comes to tell you, "I'm sorry to be wrong", at this time not only makes people feel embarrassed, but even makes some customers feel angry, due to the problems caused by the negligence of the staff, the customer can not buy for you, which not only damages the interests of the hot pot restaurant, but also causes conflicts with customers, therefore, as a waiter, you must be cautious and careful, Double-check before serving. 2. It is very important for the waiter to keep the demeanor standardized, not only to keep the clothes neat and tidy, but also to tie up the hair uniformly to make people look more capable, and to put on a little light makeup appropriately to enhance the overall image.

3. Calm and smooth communication in case of troubleNowadays, the work of the waiter is no longer a pattern of serving food and cleaning up the table, but also involves the problem of dealing with customers. Therefore, this requires a qualified waiter to have fluent communication skills, not only to be able to answer customers' questions, but also to interact well with customers and communicate with them in a cordial manner.

The waiter in the hot pot restaurant should be careful when serving the food, with good manners and good service attitude.

1. Be cautious and don't serve the wrong dishes

I believe that many people have encountered the wrong dish when eating hot pot, when they are about to eat, or have moved the chopsticks, the waiter comes to tell you, "sorry to be wrong", at this time not only makes people feel embarrassed, but even makes some customers feel angry, due to the fault of the staff caused by the problem, the customer can not buy for you, which not only damages the interests of the hot pot restaurant, but also causes conflicts with customers, therefore, as a waiter, you must be cautious and careful, and confirm again and again before serving.

2. Maintain the standard appearance of the instrument

Appearance is very important for waiters, not only to keep their clothes neat, but also to tie their hair uniformly to make people look smarter, and to put on a little light makeup to enhance the overall appearance.

3. Calm and smooth communication

Nowadays, the job of a waiter is no longer a pattern of serving food and cleaning up the table, but also involves dealing with customers. Therefore, this requires a qualified waiter to have fluent communication skills, not only to be able to answer customers' questions, but also to have a good interaction with customers, to communicate with them in a cordial manner, so as to shorten the distance between each other.

4. Seize the opportunity to promote the dishes

As a waiter, not only to do a good job of service, but also to have a deep understanding of the dishes in the store, when customers ask questions about the dishes, the waiter must be able to answer, and can also add a few more words of praise when customers order, so as to increase the probability of customers ordering, for example, when customers ask what kung fu potato chips are, you can use adjectives like "thin translucent" to describe, so that the dishes are more concrete, so as to arouse their curiosity.

5. There is a sense of time and do not procrastinate

The efficiency of the hot pot restaurant is very important, it is related to the consumer's evaluation of the store, and it is also related to the level of the turnover rate, so the waiter must establish a concept of time, be responsible for punctuality, do not procrastinate, and use his own actions to make the hot pot restaurant run efficiently, so as to obtain greater benefits.

6. Organize the countertop utensils in time

There are a lot of things placed on the counter in the hot pot restaurant, such as tableware, spice table, and free fruits and snacks, etc., these things will be used by every customer, but also because there are many people who use them, it will look very messy if they are not sorted out for a period of time, so the eyes of the waiter must always keep an eye on these public areas, tidy up the countertops in time, and maintain hygiene, so as to provide consumers with a clean and comfortable dining experience, so as to enhance their love.

Remember that the civilized guest is God, and the uncivilized is when he is a stinky fart.

1) One of the basic polite requirements is to stand one meter away from the guest, stand upright, stand with your hands down, and avoid shaking and leaning against the wall.

2) The waiter's gaze should stay on the customer, and the scope of the gaze can be adjusted according to the familiarity between himself and the guest. For first-time guests, what you can keep your eyes on is the triangle formed by the forehead and shoulders. For more familiar guests, the eyes are fixed on the "inverted triangle" formed by the two temples of the head and the chin, which is suitable for most guests.

The area between the eyes and the mouth is suitable for very familiar and friendly guests, relatives and friends.

3) The sound is appropriate, so that the other party can hear clearly; The speed of speech is appropriate, so that the guest feels light and not eager, relaxed and not procrastinating; The tone is kind and pleasant, and the waiter should not show nervousness or get bored because he feels bored.

1. Dress: neat and generous

2. Pay attention to your nails and don't keep long nails. 

3 Smile appropriately, don't speak too quietly, but don't yell 4 Bangs can't go beyond the eyebrows, tie up your hair.

5. Wear light makeup, not heavy makeup.

6. Handle relationships with colleagues.

1. According to the requirements of the superior, complete the reception service and cleaning work such as the table charter;

2. Responsible for checking whether the restaurant equipment and tableware are in good condition, and completing the layout of utensils and environment in accordance with relevant specifications;

3. Ensure that the dining environment of the restaurant is clean and hygienic, ensure that there are no sundries, no peculiar smell, no mosquitoes, and keep the tableware and cooking utensils clean;

4. Keep your personal appearance neat, your makeup and hairstyle appropriate, and your standing posture upright;

5. Provide civilized, polite and warm service for guests, and patiently answer relevant questions raised by guests;

6. Issue a bill to collect fees in time when the guests finish their meal to avoid the occurrence of running orders;

7. After the guests leave, they need to collect the tableware in time to quickly ensure that the table is restored and tidy, and the items left by the guests should be handed over to the superior leaders or put at the service desk.

Main tasks: First of all, it is necessary to greet customers, and in addition: 1. Check the insufficient food and replenish it.

2. If you find that you have extra plates, withdraw them in time. 3. Help customers to add water. 4. Change paper for customers and add materials needed by customers.

5. Order food for customers. 6. Provide customers with other services they need. Note:

1. Be sure to smile at every customer. 2. Thoughtful service and kindness to customers.

If you are a waiter in a hot pot restaurant, you first need to know the most basic safety knowledge, and secondly, you must work hard and diligently at work, so that you can get a higher salary.

The waiter of the hot pot restaurant is responsible for serving the pot, serving various dishes and spices, and cleaning the leftovers. Care should be taken not to spill the soup on the customer, otherwise it will burn the customer and cause unnecessary trouble.

The waiter of the hot pot restaurant usually has to learn to pay attention to the needs of the guests when they are eating, and then recommend some popular products and dishes in the restaurant, as well as clean up the table.

There are also a lot of things that the waiter in the hot pot restaurant needs to do, this is to prepare ingredients for the guests, and there are also drinks for the guests. Well, serving food to your guests is always paying attention to your guests' needs.

The waiter is to serve the guests, in addition, to clean and wash the dishes.

Hello dear<>

We're happy to answer your questions! Hot pot restaurant waiter Job Responsibilities: 1

Responsible for the sanitation, cleaning and maintenance of the dry area 2Responsible for making business preparations according to the standards 3Understand the recent in-store promotions and actively do a good job 4

Understand and master various business knowledge and service skills, and actively complete various service training workDo a good job in turning over the service and effectively expand the business performance of the store 6Responsible for the maintenance and use of various service facilities to ensure the normal operation of facilities and equipment. 7

Pay attention to team cooperation and efficiently complete various service reception work 8Responsible for collecting guest feedback and responding to the management in a timely manner for improvement and improvement 9Obey the arrangements of the management and complete other tasks assigned by the leader 10

Responsible for the safety precautions of people and property in the store.

As follows, hot pot restaurants are usually divided into two parts: the front hall and the back kitchen, and the following is a detailed introduction to the responsibilities and work processes of each position: Front hall: 1

Receptionist Front Desk: Responsible for receiving customers, guiding customers to their seats, and providing menus and services for customers. 2.

Waiter: Responsible for serving food and drinks to customers and doing a good job of service, including ordering, serving, cleaning tables, etc. 3.

Cashier: Responsible for cashier and checkout, ensuring that the accounts are accurate. 4.

Queue members: Responsible for maintaining the dining order of the hot pot restaurant and guiding customers to queue up in an orderly manner to wait for their seats. Back Kitchen:

1.Head Chef: Responsible for the management and coordination of the entire kitchen of the hot pot restaurant, formulating daily menus and ingredient procurement plans to ensure the quality and quantity of dishes.

2.Hot pot chef Sun Shi Bufu: Responsible for the preparation and production of hot pot raw materials such as pot base, seasonings, meat, vegetables, etc., and master the heat blending of different types of hot pot.

3.Stir-fry master: responsible for the cooking and preparation of dishes, including sauce mixing, stir-frying, etc.

4.Pastry master: responsible for making and ** all kinds of pastries, including dumplings, noodles, buns, etc.

5.Dishwasher: Responsible for the cleaning and disinfection of dishes, keeping the tableware hygienic and tidy.

Workflow:1When customers arrive at the store, they are guided to their seats by the receptionist, who provides the menu and helps customers order.

2.The cashier is responsible for the checkout and cashier. 3.

The head chef makes a daily plan for the purchase of dishes and ingredients, the hot pot master is responsible for the preparation of the pot base, seasonings and raw materials, the stir-fry master is responsible for the dishes, and the pastry master makes various pastries. 4.Waiters are responsible for serving food and cleaning tabletops, while dishwashers are responsible for washing dishes and maintaining hygiene.

Summary. 1. Accept the assignment of the restaurant manager and be fully responsible for the work of the team.

2. Lead by example, have a strong sense of responsibility, and dare to manage.

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

4. Reasonably command and arrange manpower, and manage the work shifts of the personnel in the class.

5. Check the attendance of the staff in the class, whether the preparation is qualified and ready, and assess and register the work and discipline of the waiter on the day, and reflect to the supervisor in a timely manner.

6. Deal with problems and guest complaints in the service, and report to the restaurant supervisor.

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

8. Do a good job in the storage of the team's items and the hygiene of the restaurant.

9. Pay attention to the trends of guests at any time, and supervise the staff to take the initiative, enthusiasm and courtesy.

Job responsibilities and workflow of a hot pot restaurant supervisor.

1. Accept the assignment of the restaurant manager and be fully responsible for the work of the team. 2. Lead by example, have a strong sense of responsibility, and dare to manage. 3. Assist the restaurant manager to formulate the service standards and working procedures of the restaurant.

4. Reasonably command and arrange manpower, and manage the work shifts of the personnel in the class. 5. Check the attendance of the staff in the class, whether the preparation is qualified and ready, and assess and register the work and discipline of the waiter on the day, and reflect to the supervisor in a timely manner. 6. Deal with problems and guest complaints in the service, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and continuously improve the professional knowledge and service skills of employees. 8. Do a good job in the storage of the team's items and the hygiene of the restaurant. 9. Pay attention to the trends of guests at any time, and supervise the staff to take the initiative, enthusiasm and courtesy.

10. Waiters are required to be familiar with the characteristics of dishes and be good at selling dishes and drinks. 11. Complete the tasks assigned by the restaurant supervisor temporarily. 12. Responsible for keeping a good work diary and doing a good job of handover procedures.

1.Responsible for in-store operation management; 2.Development of service standard procedures and operating procedures; 3.

Ensure the quality and cleanliness of the restaurant's dishes; 3.Responsible for the training of waiters; 4.Regularly study dishes with the head chef; 5.

Perform the tasks assigned by the general manager.

1. Lead employees to prepare before meals to ensure quality standards; 2. After the official meal, supervise the waiter to do a good job in the service work and participate in the service work in person; 3. Track and inspect the table in a timely manner, and correct and correct the unqualified places; 4. Understand the speed and situation of serving food on the dining table in time, and urge the dishes in time; 5. After the meal, organize the waiter to clear the table in time, tidy up the tables and chairs in the restaurant, and keep the restaurant clean and tidy and the environment good; 6. Supervise the waiter to conscientiously implement the rules and regulations of the hotel and the department; 7. Do a good job in the coordination of this team and other teams; 8. Do a good job in attendance and training of team employees.