Requirements for restaurant staff in star hotels 5

1 Have a certain foundation in English, to be able to general daily conversation, this is basic, some business hotel guests are basically foreigners, working in such a hotel, good English is an advantage.

2 The restaurant is a busy department of the hotel, and as a front-line department facing guests, the daily workload of the restaurant staff is very large. The room rate of the hotel is related to the workload of the restaurant in a day, and the occupancy rate is high, the restaurant is busy, and vice versa.

3 The hotel is very focused on team spirit, sometimes the requirements of the guests often need to be coordinated by several departments to complete together, at this time it will reflect the team spirit, this requirement is all the star hotels in the world require the staff to do.

4 How to treat guests is very important, this test of a person's psychological quality and personal bearing, you need to always pay attention to the needs of guests, can not snub guests, even if you meet some difficult, bad temper, dissatisfied guests, impulsive when will scold, no matter what, but also calm down, or be polite. It is a big no-no to be rude to guests and offend guests in a star hotel.

In short, if you want to become a restaurant employee in a star-rated hotel, you must be mentally prepared for its hard work, and if you can persevere, it is "a turnip and a pit".

First of all, you have to be able to speak English, and your personal qualities should also be good and experienced

The most important thing is to be able to come and talk (of course, this is not required when recruiting).

Staffing of catering in five-star hotels (two-shift configuration):

A restaurant manager (responsible for the operation of the restaurant, including monitoring the quality of service, hygiene and quality and planning of marketing plans, and the appraisal of floor staff).

Four floor supervisors (responsible for the management of the restaurant floor, including the implementation of service quality, hygiene quality, floor staff assessment. ）

Four floor foremen (responsible for assisting the supervisor in floor management, taking the lead in service quality and hygiene quality. Two cashier team leaders.

Two cashiers.

There are 10 food delivery staff.

Forty waiters.

Six greeters.

A head chef.

Five chefs. Garnish for two.

Two cleaners. That's it for the staffing of the hotel's food and beverage department.

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, cover 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.

Hello dear, I am happy to answer for you: what is the difference between the requirements of the catering department and the room department of the hotel for employeesThe answer is: there is no unified standard for the workload of making rooms, because there are differences in room size, equipment, decoration, tools, requirements, working hours and other aspects between hotels.

If it is an eight-hour work system, the average average workload per person is about 10-12 rooms. If it is a piecework system, the average per capita workload is 14-18 rooms. Qinqin has found the following information for you

If it is a food and beverage department or a waiter in the housekeeping department, the requirements will be lower. The hotel industry does not require much experience, so there are many graduates who come for internships. To be a hotel, it is very important and advantageous to know a foreign language of Yiyuan Chongmen, and it is also very important to have a good image outside the Yinwang banquet, if you go to an interview, you must dress appropriately.

In addition, in the hotel industry, it is best to be outgoing and convenient to communicate with guests; It's a person who usually pays more attention to details, and he can look at the color of his eyes.