The rules and regulations of the food department in the tea restaurant

Responsibilities of the foreman of the food delivery department.

Direct Supervisor: Floor Supervisor.

Direct subordinates: food servants.

1. Responsible for all preparations before the meal; Organize a pre-dinner meeting.

2. Assist in the work of the floor and kitchen, and deliver relevant information in a timely manner.

3. Reasonable allocation of manpower according to the business situation.

Fourth, do a good job of daily sanitation work plan, and take the lead in supervising the implementation.

5. Determine and arrange the special food delivery tasks of the meal before the meal, as well as the food delivery and precautions for important guests or banquets.

6. Strictly control the quality of the dishes in the process of passing the dishes, return the dishes that do not meet the standards to the kitchen, make orders according to the dishes, and reasonably allocate the speed of serving.

7. Practical guidance on the service skills of subordinate employees.

8. Keep the menu properly for financial verification.

9. Assist the kitchen to prepare for the meal before the meal.

10. After the market closes, take back all kinds of utensils and do a good job of handover with the next shift.

Ten. 1. Responsible for the sending, receiving and keeping of linen in the restaurant.

Ten. 2. Complete other tasks arranged by superiors.

Responsibilities of the food delivery staff.

Direct Supervisor: Foreman of the Serving Department.

Responsible for the delivery of dishes, communicate the contact between the front desk and the back office, and notify the back office to prepare the items required by the front desk.

1. Abide by the rules and regulations of the hotel, obey the arrangement and transfer of the superior supervisor, take the initiative to do a good job, and be responsible for the lobby manager and foreman.

2. Dress neatly and generously, serve quickly and politely.

3. Responsible for delivering the dishes on the menu to the waiter on duty in the order of serving and reporting the name of the dish.

4. Before serving, remember the table number and number of guests, and serve the dishes quickly, lightly and steadily, and the dishes served should not be deformed.

5. Responsible for preparing the ingredients, ingredients and cooking tools before the meal, and take the initiative to help the chef prepare before the meal.

6. Assist the waiter to withdraw the dirty tableware and empty vegetable basins on the food preparation cabinet to the dishwashing room and place them as required.

7. Maintain the utensils and master the placement of the utensils used in the special dishes.

8. Keep the menu and hand it over to the personnel specified by the Finance Department.

9. Responsible for the sanitation and cleaning of the divided area.

There are basically two ways to pass the food, one is the computer order, and the second is the manual order. I will mainly introduce the second type.

1. Divide the table number (let the food server do it himself, and if he goes far, he can only say that he is unlucky, hehe), and stipulate which people run those tables.

2. Draw up the banquet dishes in the record book, and write the name of the dispatcher after the dishes (when drawing the order, you only need to write the number of dishes under the name of the dispatcher, and you don't need to care about the table number).

3. Before serving the dishes, ask the food delivery staff to be familiar with the dishes to be delivered at this banquet.

4. Communicate with the floor at any time, understand the time of cooking, and try to notify the kitchen in advance after confirming the dishes that take a certain amount of time to make. (If there is steamed fish at the banquet, it is generally called to steam the steamer 15 minutes in advance, so the fish can be served as soon as the dish is called.) And so on.

4. In the process of serving vegetables, ask the food messenger to report what dishes are served at the place where the order is served, serve a few copies, and then record them in the record book.

5. At the end of the food delivery period, you can basically know which food delivery staff has not passed on the dishes according to the record book, and you can also communicate with the kitchen according to the record to ensure that the banquet dishes are served as soon as possible.

6. The advantage is that there will be no dishes left or 1 table served repeatedly.

1. Management:

1. The superior is a model for the subordinates, and I have always insisted on leading by example, doing small things personally, and doing big things together. 2. Do things fairly, justly and openly to subordinates. 3. Due to the differences in the personality of subordinates, we adopt people-oriented and other management methods.

No one left the Nianchuan Vegetable Department, which was a relatively stable year. Although I can often hear a sentence of "Brother Dong" from my subordinates, I also have the prestige of being a leader, and I have also received the favor of my colleagues in the kitchen and catering waiters, which makes me happier.

Second, job responsibilities.

1. The management of the personnel of the food delivery department 2. The coordination of the food delivery personnel 3. The corresponding input and control of the food delivery.

3. Training: 1. The catering department of the hotel organizes and explains the rules and regulations of the hotel to train various professional service operation skills 2. Through several learning and training, their personal quality and ideological consciousness have been significantly improved, and at the same time, they have done what they have learned, and they have always reminded themselves to be a responsible person in their daily work, study and life, and always remind themselves to be a responsible person, do things seriously, behave with heart, serve with a smile, and work safely, although they have worked hard to do it in the past year, but they have not done very wellThere are still many problems in the work, not only in terms of their own management, but also in the work of sudden or poor management of subordinates to develop some bad habits, stinky problems.

Fourth, the existing problems 1, some of the staff of the food delivery of politeness, etiquette, grooming and appearance of the standard 2, the phenomenon of food delivery employees stealing food is generally more serious 3, the food delivery staff has a poor sense of responsibility, the daily sanitation area is not consciously clean 4, some of the food delivery staff can not return to the food delivery department in time after the food is finished 5, due to the wind of the food elevator and busy time resulting in the deformation of the dishes, can not reflect the essence of the hotel dishes 6, sometimes can not operate according to the relevant standards.

1. Chaotic management and disorderly serving;

2. People are floating and seem to be busy, but because the work assignment does not match the needs of the enterprise, they are busy and idle.

Reward and punishment system for the job responsibilities of the food delivery staff 1. Dress according to the regulations, make preparations before the daily meal, and check whether the items required for the meal are complete. If it is not complete, it should be supplemented immediately, and the consequences and losses caused by the meal process shall be borne by the responsible person. 2. Memorize the condiment list of various dishes; Memorize the order number and the location of the box; Memorize the order, the time of serving, and the order of serving.

If there is the wrong dish, the wrong table position, the wrong dish, the delay in ordering, the serving time, and the reversal of the order of serving, the losses and consequences caused by the responsible person shall be borne by the responsible person and fined 5-20 yuan. 3. Participate in the pre-class meeting in a timely manner, memorize the content of the class meeting, and actively cooperate with the work of the waiter. Fourth, complete all the tasks assigned by the superiors.

5. Resolutely control food hygiene, so that the taste and spoilage of food are not on the table, and the offender will be fined 50-100 yuan.