How to staff the Chinese restaurant?

Staffing of the Chinese restaurant in the catering department

Seats: 150

Staff requirements: 7 men, 13 women, 1 supervisor, 1 foreman, steward 3 people in the department and 25 people in the restaurant

Position arrangement in the restaurant: 1 waiter (male), 6 waiters (male)

Greeter (female) 2 people, 2 ordering clerks (female) (supervisors and foremen can help with ordering), and 9 waiters (female).

Rest day arrangement: 1 day off per week. The specific rest time is determined according to the weekly shift schedule set by the supervisor and foreman.

Shift arrangement: Work eight and a half hours a day, and the extra working time will be treated as overtime. The shifts are divided into three shifts: A, B, and C.

Class A: morning: 10:00-14:00, afternoon: 17:00-20:30,

Class B: 14:30-22:00,

p>

Class C: 11:30-14:30 in the morning, afternoon: 17:00-21:30.

Seating arrangement of the restaurant: 150 seats are divided into three areas: A, B and C.

Area A has 45 seats and 3 waiters,

Area B has 45 seats and 3 waiters,

Area C has 60 seats and 3 waiters .

Area A and B are small tables, mainly for individual guests, and can provide dining for 1-6 people. Area C is a large table, each table can accommodate ten people, and can provide dining for individual guests and small meetings.

Work content: Supervisor: 1. Determine the daily morning, noon and evening shift personnel, and keep attendance records for foremen and greeters.

2. Check the appearance and appearance of the waiters before each shift.

3. Understand the number of diners and their requirements at the time, and reasonably arrange the work of the restaurant service staff and supervise them

Urge the waiters to do a good job in cleaning and preparing food and wine utensils. < /p>

Whether the table arrangement meets the standards, and you must personally serve on the table to ensure a high

level of service.

5. Strengthen communication with guests, understand their opinions on meals, and strengthen cooperation with public relations sales staff

to understand guest files, properly handle guest complaints, and < /p>

Report to the Chinese restaurant manager.

6. Regularly inspect facilities and count tableware, formulate and use a cleaning system, and report any problems to the restaurant manager promptly

.

7. Pay attention to the performance of waiters and correct their mistakes and deviations in service at any time.

Keep good work records as the basis for selecting the best employee of the month.

8. Responsible for organizing foremen and waiters to participate in various trainings and competitions to continuously improve the service level of themselves and their

subordinates.

9. If there are VIP guests, they must come to the site for service.

10. Actively complete other tasks assigned by the manager.

Foreman: Pay attention to registering the attendance of subordinates, checking whether employees' appearance meets the requirements

and urging them to make corrections if they are unqualified.

Preparation work before meals:

1. Assign work to subordinates according to the day’s work tasks and requirements.

2. Gather all subordinates before the meal to explain the ordering status of the day, guest requirements and special precautions.

3. Check whether the staff’s pre-meal preparations are complete; whether the condiments and ingredients are ready; whether the restaurant layout is neat and uniform, whether the doors and windows are bright and clean, and whether the dining table layout is neat and beautiful; What is required must be done as soon as possible.

Work during the meal:

1. While the guests are dining, the foreman should stand at a certain position, observe carefully, and instruct the waiter as to what to do

Guest service.

2. For important banquets and guests, the foreman must personally receive and serve them.

3. Pay attention to the mediation of conflicts between guests and between guests and receptionists

Properly handle them, but are not allowed to intervene in conflicts and quarrels between guests.

If the matter cannot be handled, it should be reported to the manager in a timely manner.

4. After the guests have finished their meal, they need to urge the receptionist to hand over the bill summary to the guests for settlement

to prevent missed orders.

5. During the meal opening process, pay attention to the assessment of subordinates. Good or poor service

, high or low efficiency should be recorded, and rewards or rewards should be given after the meal. criticize.

Finishing work after the meal starts:

1. Collect tableware: After collecting the meal, urge the clerk on duty to clear the table quickly

according to the closing procedures and standards Tableware is concentrated in the food preparation room and sent to the dishwashing room for cleaning and disinfection.

2. Set the table: Put away the tableware, put on a clean tablecloth, set the table according to the table setting specifications, and

restore the restaurant to its intact condition.

3. Clean the restaurant: After doing the above work, do a good job in restaurant hygiene and keep the restaurant

clean and beautiful.

4. After subordinates have completed the above work, they must conduct a comprehensive inspection and notify employees to leave work after passing the inspection.

5. Keep records of the day's work and guest feedback, problems that arise during meals, important banquets and guest dining situations, guest complaints, etc. and report the day's work to the manager.

Greeter: 1. Use service honorifics, greet guests with a smile, proactively ask the number of guests, and guests should smile and thank them when they leave the restaurant.

2. Bring the guests to the table and ask for their opinions on the table. When the restaurant is full, you should patiently explain to the guests and complete the registration and waiting procedures for the guests.

3. When making a reservation by phone or in person, the reservation book should be accurately filled in and read back to the guest.

4. Try to remember the names, habits, and favorites of long-term guests to make them feel at home.

5. Be familiar with the hotel’s service facilities and projects in order to answer guest inquiries.

6. Properly keep, check, update, and deliver menu cards, drink cards, and newspapers.

7. Keep items left behind by guests properly and hand them over to the customer service center immediately if you find valuable items.

8. Ensure public hygiene within the designated area.

Waiter: 1. Obey the leadership of the foreman and do the meal preparations well.

2. Strictly implement work procedures, service procedures and hygiene requirements, and strive to improve service quality.

3. Continuously improve service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness.

4. Be diligent with your hands, feet, eyes and mouth, and provide customers with timely services.

5. Be familiar with menus and drinks, actively sell to guests, and fill in guest menus and drink lists according to specifications.

6. Replenish and replace tableware, linens, and miscellaneous items in the restaurant.

7. Actively participate in training and training, continuously improve service skills and improve service quality.

8. Remember that satisfying your guests is not difficult, but it requires more smiles, more greetings, and more service.

Food Passer: 1. Responsible for the preparation of food before the meal, and be fully prepared.

2. Responsible for delivering the steamed dishes in the kitchen to the restaurant waiters accurately and timely.

3. Responsible for delivering the menus issued by the waiter to the kitchen.

4. Strictly control the quality of meals and food, and have the right to refuse delivery of dishes that do not meet quality standards.

5. Strictly implement food delivery service specifications to ensure accuracy and speed.

6. Maintain a good relationship with the waiters and kitchen, and improve the relationship between the restaurant and the kitchen.

7. Responsible for the sanitation of food-passing utensils and food-passing rooms.

8. Actively participate in various trainings, improve service levels, and complete other tasks assigned by superiors.

Dishwasher: 1. Use dishwashing surfaces and detergents correctly in accordance with work procedures and standards, clean the tableware and supplies sent to be washed in the restaurant and kitchen in a timely manner and place them in the prescribed locations for cleaning.

2. Maintain good hygiene in the dishwashing room, ensure that the dishwashing room is clean and the items and utensils are arranged neatly.

3. Use various cleaning agents scientifically and pay attention to economy.

4. Use the equipment in accordance with the operating procedures of the machine and equipment, do a good job in the maintenance of facilities and equipment, and do a good job in the maintenance of the utensils and tools used in this position.

5. Carry out maintenance work on tableware and supplies in the restaurant and kitchen.

6. Carry out safety work in this position.

7. Complete other tasks assigned by the foreman of the management department.

Qualifications: Supervisor: 1. Have good facial features, good appearance, and good health. male or female.

2. Be familiar with the restaurant’s working procedures and service standards, and understand the contents of the menu and wine list

.

3. Understand the hotel’s rules and regulations and have the ability to handle daily affairs of employees.

4. Standard Mandarin and basic English conversation skills.

5. Have a high school education or above and more than five years of catering work experience.

Foreman: 1. Have good facial features, good appearance, and good health. male or female.

2. Memorize all the contents, names and prices of the wine list and menu, and understand the working procedures of the restaurant's food and beverage service.

3. Be familiar with the procedures and methods of various special services and be able to operate them according to the needs of the guests.

4. Ability to supervise subordinate employees to perform work according to standards. Strictly demand yourself, complete every job seriously, and set an example for employees.

5. Have basic English conversation skills and more than two years of catering work experience.

Greeters: 1. It is preferred to have a high school education or above and basic restaurant English conversation skills.

2. Be familiar with the characteristics of Chinese restaurants, understand hotel catering service facilities, and have certain public relations and social knowledge.

3. Have good language expression ability, speak clearly, be responsive, and have strong communication skills.

4. Female, height 168cm or above, good health, dignified appearance and good temperament.

Waiter: 1. Have good facial features and good health.

2. Understand the contents of the restaurant’s menu and wine list, and be familiar with the procedures for providing catering services to guests.

3. Able to carry out basic English conversation in catering service.

4. Ability to provide catering services to guests in a generous, polite and decent manner.

5. Always treat guests with a smile at work and not be affected by personal emotions.

6. Applicants with hotel and catering work experience and a diploma in hotel management are preferred.

Customers: 1. Have good facial features and good health.

2. Be familiar with the combination of dishes, tastes and colors in this restaurant.

3. Understand the order of dishes.

4. Be able to speak standard Mandarin, be flexible, and be quick-witted.

5. Applicants with experience in serving food and a diploma in hotel management will be given priority.

Dishwashers: 1. Male or female, 18-50 years old, in good health.

2. Responsible, able to endure hardships and stand hard work, and obey the leadership's arrangements and instructions.

3. Applicants with work experience will be given priority.

Recruitment channels and budget:

On-site recruitment in the talent market: for supervisors and foremen, 300 yuan/1 session.

Website recruitment: applicable to Recruitment of all talents, Carefree Futures 3,200 yuan/year; Best Eastern 3,888 yuan/year.

Newspaper recruitment: For waiters, handymen and other grassroots management and grassroots employees, Employment Times, Peninsula Metropolis Daily, Qingdao Daily newspapers and urban convenience newspapers cost 400-800 yuan/issue (one month).

Posters: For lower-level management and lower-level employees such as waiters and handymen, the price is 2 cents per piece, the quantity is customized.

Internships and employment in cooperation with colleges and universities: for waiters, greeters, waiters, waiters and other grassroots and grassroots managers, generally no fees are required.

Acquaintances and employee introductions: for waiters, For grassroots and grassroots management personnel such as greeters and waiters, the recommendation fee is 50-100 yuan/person.