Food Beverage What are the job tasks and what is the job content of a food and beverage waiter

Meet the dietary needs of customers.

1. Accept the service work assigned by the leader and provide high-quality service to the guests.

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

3. Take care of the facilities and equipment of the restaurant, and maintain and clean them to ensure the cleanliness and sufficiency of various supplies and seasonings.

4. Strictly follow the service procedures and service specifications stipulated by the restaurant. Serve the details of the guests.

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

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

1.According to the arrangement, carefully do a good job in the hygiene of tables, chairs and restaurants, prepare various supplies, and ensure normal business use;

2.Receiving customers should be active, enthusiastic, polite, patient and thoughtful;

3.Ensure that all customer orders are recorded and processed in a timely manner;

4.Good at introducing the restaurant's special dishes to customers, and maintaining high-quality service during the customer's meal;

5.Work should be enthusiastic, active, team spirit, obey the leader's arrangement, unite to do their own work;

6.Actively participate in training and continuously improve service skills.

Catering Waiter Job Responsibilities:

1. Arrive at the post on time and accept the tasks assigned by the foreman.

2. Do a good job in the sanitation and cleaning of the environment, articles and equipment, tableware and utensils in the area under its jurisdiction.

3. Do a good job of preparing for the meal, and replenish various items as required in a timely manner.

4. In accordance with the standards and requirements, standardize the table, arrange the restaurant, and understand the reservation and food and wine information.

5. In accordance with the service standards and procedures stipulated by the restaurant, carefully and thoughtfully do a good job in all aspects of customer service (such as welcoming guests, ordering food, patrolling the table, starting dishes, paying bills, sending off guests, etc.).

6. Take the initiative to solicit guests' opinions on dishes and services, accept and deal with guests' complaints, and report to the restaurant foreman in a timely manner.

7. Actively participate in various training activities and recreational activities organized by the restaurant, continuously improve service skills and techniques, and improve their comprehensive quality.

8. Abide by the rules and regulations of the hotel.

9. Complete other tasks assigned by superiors.

Job description:

1. Do a good job of comprehensive sanitation before opening the meal, conscientiously do a good job in the sanitation work of the area you are responsible for, and ensure that you provide an elegant and clean sanitary environment.

2. Obey the foreman's arrangement, and prepare for the meal in accordance with the working procedures and standards: change the tablecloth and set the table according to the standard; Clean restaurant tables, chairs, and turntables. Prepare for the opening meal:

Trays, ice buckets, ice bucket racks, thermoses, ashtrays, food and drink orders, soy sauce jugs, and everything you need to prepare a wine cart and start a meal.

3. After the meal, provide high-quality services for guests according to service procedures and standards: à la carte, serving, wine service, and checkout. Accurately understand the daily ** dishes and work closely with the food delivery staff.

4. Try to help guests solve all kinds of problems in the dining process, and if necessary, clean guest problems and complaints to the foreman to seek solutions.

5. After the end of the shift, do the handover and finishing work with the next shift.

6. Quickly replenish tableware and countertops to ensure cleanliness and hygiene after the meal.

Catering service features:

One-time: The catering service can only be used once and enjoyed on the spot, whether it is a meal in the store or a delivery, a meal corresponds to a service. When this meal is over, the catering service will be terminated naturally.

Intangibility: The catering industry has intangibility in service utility, which is different from tangible products such as fruits and vegetables, and can be judged from the color, size, shape, etc. Food and beverage service can only be evaluated by the personal experience of diners after purchasing, consuming, and enjoying the service.

Differences: On the one hand, the difference of catering services refers to the fact that catering services are completed by the staff of the catering department through manual labor, and each staff member provides different catering services to guests due to differences in age, gender, personality, quality and education level.

On the other hand, the same waiter will have certain differences in service attitude and service methods on different occasions, at different times, or facing different guests.

Directness: After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach the hands of consumers. If the product fails to pass the quality inspection before leaving the factory, it can be reworked.

In a store, customers can dismiss items that they are not satisfied with, but food and beverage products are different. Its production, sales, and consumption are almost synchronous, so the relationship between producers and consumers is face-to-face service and face-to-face consumption.

1.According to the arrangement, carefully do a good job in the hygiene of tables, chairs and restaurants, prepare various supplies, and ensure normal business use;

2.Receiving customers should be active, enthusiastic, polite, patient and thoughtful;

3.Ensure that all customer orders are recorded and processed in a timely manner;

4.Good at introducing the restaurant's special dishes to customers, and maintaining high-quality service during the customer's meal;

5.Work should be enthusiastic, active, team spirit, obey the leader's arrangement, unite to do their own work;

6.Actively participate in training and continuously improve service skills.

You can check it on ** Serving guests Ordering Serving Guests Dining Finishing the meal Closing table (that is, cleaning up the table) as always.

Dear, hello I am happy to answer for you, clear answer: ten tasks of the catering department: (1) Participate in the regular meeting of the department and various business meetings on time, and be responsible for organizing and implementing the plan in strict accordance with the plan drawn up by the department manager.

2) Strengthen the daily management of each post in the front field of the catering department, cultivate the management and supervision level of the restaurant manager (3) Strengthen the design, organization and reception of all kinds of meetings, banquets and large-scale activities, make a detailed service reception plan in advance, and supervise and inspect to ensure the effect of event reception. (4) Check the service standardization according to the standard, provide high-quality service for guests, and arrange reception for VIP guests in person to ensure service effect. (5) Grasp the customer situation of each meal, reasonably adjust the service force, communicate and control the overall service process.

Ensure that the reception of various services is fully completed. (6) Participate in the pre-shift meeting of each team from time to time, strengthen daily inspections, and solve the problems that have not occurred in the inspection of Chunhu in a timely manner, summarize the reasons and conduct case analysis. (7) Coordinate the cooperative relationship between the posts under its jurisdiction and other posts.

8) According to the plan, regularly train subordinate employees on job skills. (9) Examine and approve the rules and regulations and working procedures of the posts under their jurisdiction. (10) Set a good example for subordinates, stimulate the enthusiasm and creativity of subordinates in various ways, and tap the potential of employees.

The work tasks of the catering department, the production and sales of catering products, ensure the provision of quality services, control the cost of catering and improve the level of profitability. Strengthen personnel management, improve production efficiency, ensure food hygiene and food safety, and continuously carry out catering innovation and development.

The task of the catering department is to comprehensively plan the production, supply and marketing activities of food and beverage products under the leadership of the manager of the catering department of the hotel, guided by the business plan and based on the management responsibility system, and scientifically and reasonably organize the kitchen production and restaurant services. Organize customers, expand sales, reduce cost consumption, improve service quality, meet the needs of guests, and obtain maximum economic benefits.

Widely organize customer sources and expand product sales. Strengthen the procurement and storage management of raw materials to ensure the needs of production activities. Earnestly do a good job in the management of the production process of food and beverage products, and inherit and develop the art of cooking.

Earnestly do a good job in restaurant sales and service management, improve service quality, and meet the needs of guests for material and spiritual enjoyment. Highlight the management of banquets and increase economic income.

Food and beverage industry

On the basis of improving the hardware, catering enterprises can only stand out by constantly standardizing and innovating their own service content and service quality. In accordance with the hotel's business and management policies, the catering department is fully responsible for the budget, planning, operation, supervision of Chinese, Western food, and snacks department managers and general managers in accordance with the requirements to complete the work, and provide high-quality catering services to guests on demand.

The departments of hotels can be divided into catering department, housekeeping department, public relations department, marketing department, commodity department, engineering department, security department, personnel department, finance department, recreation department and other departments. The catering department also includes Chinese food, Western food, snacks and snacks, and drinks are ready-to-drink. The catering department is mainly responsible for the procurement, processing, preservation, and matching of raw materials, as well as the arrangement, training, division of labor and cooperation of personnel.

What is Food & Beverage Management? What is its main task?

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Catering management refers to enterprises, hospitals, schools, hotels, etc., which contract catering management services to professional catering companies to manage according to their needs, and then choose all kinds of dishes provided by catering companies to eat. The main tasks are: 1. Assist the director of the catering department to organize the formulation and repair of the job description, working procedures and standards and various rules and regulations of the catering department; 2. Responsible for the post and corporate culture training of the employees of the department, strengthen the education of the basic purpose of making the guests completely satisfied, and urge all departments to do a good job in training in a planned manner to improve the professional quality of all employees. 3. Formulate and organize food replacement plans according to market conditions and seasons, control food and beverage standard specifications and requirements, and correctly control gross profit margins and costs.

4. Formulate service standard procedures and operating procedures. Inspect the service attitude and service procedures of subordinate personnel, ensure the quality of food, promote the department to do a good job of sanitation and cleaning, and carry out regular fire prevention and safety education. 5. Deal with other emergencies involving guests and report them in a timely manner.

7. Responsible for formulating the assessment standards for the management personnel and services and staff of the catering department, carefully assessing the performance of the department management personnel, stimulating the morale and enthusiasm of employees, and continuously improving management efficiency.