Restaurant staff code

Restaurant staff must have rules. The following is the restaurant staff code I have compiled, and you are welcome to refer to it!

chapter I general provisions

I. scope of application this code applies to all employees of the company, including contract workers, casual workers and temporary workers.

second, the purpose of service: this restaurant will provide guests with comfortable and convenient life enjoyment through strict management, efficient work and first-class service. ? Guests first, service first? It is the service tenet of the restaurant.

third, the goal is to make this restaurant a restaurant with a certain style and a certain level.

IV. Job Requirements

1. Love the motherland, abide by national policies and decrees, and observe foreign affairs discipline.

2. Love the collective, care about the enterprise, strictly observe their duties, love their jobs, pay attention to professional ethics, entertain guests warmly and provide civilized service, so as to establish a good reputation and image for this restaurant.

3. The leadership should strictly abide by their duties and authority, set an example, take the lead and respect their subordinates.

4. study business technology, study science and culture hard, and constantly improve the level of courtesy service and foreign language, and constantly improve the level of service for guests.

5, the spirit of cooperation. The company's customer service depends on the cooperation of many departments and positions. The work of all departments of the company is to achieve the same goal of * * * and complete the reception and service for the guests. The employees of the company must establish a sense of cooperation, and at the same time, create conditions for the next post or department to ensure the satisfaction of the guests during their stay in the company.

6. Obey your boss. (1) Employees at all levels must have a strong sense of obedience. Every employee must be clear about his direct supervisor, earnestly obey his boss, earnestly obey his work arrangement and supervision, and finish his duties on time. (2) Do not contradict your boss, delay, refuse or terminate the work arranged by your boss without reason. If you encounter difficulties or dissatisfaction, you can complain to the leader according to normal procedures. (3) If there is an accident in the tea and your immediate superior is not present, and it must be solved immediately, you can ask for instructions or reflect to the superior leader.

Chapter II Employment and Dismissal

I. Employment Principles

The restaurant recruits employees according to the actual needs of various types of work. Anyone who is interested in serving the restaurant will be examined and assessed according to the business knowledge of the job, and those who are healthy, have a clear resume and pass the examination and meet the employment conditions are likely to be employed.

1. The applicant must provide the following materials to the restaurant: ① Application. (2) handwritten autobiography. ③ Three recent bareheaded photos of the upper body and two printed copies of the ID card. (4) graduation (completion) certificate and grade book. ⑤ Unemployment certificate and letter of introduction from the street where you live.

2. The age of employment is limited to young men and women who have reached the age of 16 to 23 (except for special skills and a few odd workers engaged in hygiene).

3. All candidates must sign a labor contract with the applicant by the personnel department and the employment department before they can arrange work.

Second, physical examination

1. All employees who apply for a job must have a physical examination in a designated hospital before they can be hired. Physical examination and employment conditions: (1) The employees to be applied for must have good appearance, good facial features and a certain degree of education. (2) Men are over 1.7 meters tall and women are over 1.6 meters tall. (3) The visual acuity is above 1., and there is no color blindness. (4) Good health and no infectious diseases.

2. The restaurant conducts a physical examination for all employees once a year. For those who suffer from infectious diseases, depending on their illness, the restaurant has the right to persuade them to leave the store to rest or temporarily transfer from their jobs and change jobs.

3. Probation period and salary (1) The probation period for employees is generally three months. During the probation period, depending on its performance, the restaurant has the right to extend its probation period as appropriate. After the probation period expires, the restaurant will sign a formal contract with those who meet the employment conditions of the restaurant. ⑵ Payment method Salary form: basic salary, floating salary, technical or post salary (determined by the restaurant according to the relevant regulations and the operation of the unit).

4. Layoffs and dismissals (1) The restaurant has the right to decide to lay off employees if it needs to lay off employees due to business changes or other reasons. The retrenched personnel shall obey the arrangement and shall not make unreasonable demands. For the staff to be laid off, the restaurant will inform them and the relevant departments one month in advance. The restaurant will compensate the retrenched staff according to the contract. ⑵ Resignation: The employee must notify the competent department one month in advance, and fill in the resignation application form, and then go through the resignation formalities with the approval of the competent department, otherwise it will be treated as abnormal resignation.

Chapter III Store Regulations

1. Employees should report to the Personnel Department

1. Address and telephone number in the following cases. 2. Marital status. 3. Give birth to children.

2. Appearance

1. Appearance should be dignified and generous. Wear work clothes and work number plates when going to work. Clothes should be neat, washed and ironed. Don't wear shorts, vests and rolled trousers. Don't wear slippers and sandals to the restaurant. Wear leather shoes and polish them.

2. comb your hair well, and don't have long hair or weird hair style. Men are not allowed to have beards or long nails. Women are not allowed to wear heavy make-up (light make-up), dye their nails and wear other accessories. 3. Sit, stand and walk with dignity and generous manners. Don't put your feet on tables and chairs when sitting, and don't cross your feet or shake your legs; When standing, the posture should be natural and generous, with your hands hanging down or bent naturally behind your back or chest. Do not put your hands in your pockets, or lean against the wall, wall or chair or cabinet. When walking, you can't shake your head, hold hands and shoulder.

3. Courtesy and courtesy of waiters

1. Treat guests with a natural, generous, steady, warm and polite attitude, greet guests with a smile and use honorifics well. Don't judge people by their skin color, race, beliefs, clothes and hats. 2. Take the initiative to give way when meeting guests, and take the initiative to shake hands when meeting guests, especially female guests. If the guests reach out and shake hands with you first, they should shake hands with a smile. When shaking hands, the posture should be correct, the waist should be straight, the upper body should lean forward, and the force should follow the other party's instructions. You can't shake hands with the guest with your left hand. 3. When talking with the guests, you should stand upright, be polite, don't glance left and right, bow your head or hold your head akimbo, listen attentively to the guests' conversation, don't grab words with the guests, don't interrupt in the middle, don't argue with the guests, don't argue irrationally, talk in a measured way, have a gentle tone and have a gentle language.

iv. Employee's labor discipline

1. Working hours: according to the relevant regulations of the company. 2, on time, off work, on and off work to take the staff channel, not absenteeism, not AWOL; Strictly implement the handover system; You are not allowed to transfer classes or take a leave of absence without permission. When you need to transfer classes, you must find a good shift adjuster, get the consent of the foreman and manager, and then you can adjust classes. You are not allowed to work together. 3. Employees are not allowed to drink alcohol and eat raw onions, garlic and other foods before going to work. Smoking, eating snacks and chewing gum are not allowed at work. Do not pick your teeth, nose, ears, burp, stretch, yawn or sneeze; No spitting, littering, manicure, itching, etc. 4. Do not do private work, receive visitors, wash clothes, take a bath, read books and newspapers, play chess or make personal phone calls during working hours; Do not bring relatives and friends to the restaurant, public places, restaurants to play and chat; You are not allowed to turn on or turn off the tape recorder or TV set, or hum songs or minor tunes. 5, obey the leadership's work arrangement and scheduling, finish the task on time, and shall not refuse or terminate the work without reason. 6. Take good care of the company's property, all tools, pay attention to saving raw materials, electricity and water, and pay attention to the maintenance of equipment; Don't take public goods privately.

5. Attendance of employees

1. Employees of each company must punch time cards when they get on and off work. After punching in, the card should be put back in its original place. It is strictly forbidden to punch in on behalf of or by the client, and offenders will be punished.

2. Being late or leaving early, absenteeism: anyone who exceeds or leaves work for one minute in advance is considered to be late and leaving early. Late arrival and early departure (each time) are limited to 1 minutes, and those exceeding this time will be added for every 1 minutes, and cash 1 yuan will be deducted each time. Anyone who is late for work or leaves his post one hour early without special reasons is deemed to be absent from work for less than four hours, and absenteeism for more than four hours is counted as two days, and absenteeism for one day is counted as four days. Calculated according to the actual salary of employees.

3. If you can't punch in due to business, field work, overtime, sick leave, personal leave, etc., you should report to the foreman or manager, and prepare sick leave notes and hospital certificates for verification.

4. Attendance Award: The attendance award of this month will be deducted for those who arrive late or leave early at work, ask for personal leave, absenteeism or take sick leave (more than one day).

VI. Uniforms

1. The company issues different uniforms according to different positions, and employees must wear uniforms when they take up their posts. Uniforms must be kept neat and clean.

2. The company will regularly replace new uniforms for employees. If there is any damage or loss, it will be handled according to relevant regulations. When employees leave the company, they must return the uniforms to the relevant departments.

VII. Work permit and work number plate

1. All employees who serve in this company are issued with work permit and work number plate. Employees should wear work number plates and work permits when on duty, and department leaders have the right to check at any time. 2. If the work permit and work number plate are lost or stolen, they should immediately report to the foreman, and I will compensate for the loss and issue a new certificate (card). Those who suffer losses due to too long use time can update it for free. 3. When employees leave the store, they should return the relevant certificates to the company. 8. Check the articles carried. 1. Employees are not allowed to bring parcels and other articles into the restaurant for storage at work, nor are they allowed to bring harmful articles or books and periodicals prohibited from reading into the restaurant. They are not allowed to take any articles out of the restaurant after work. Management personnel have the right to check, and no one can refuse. 2. If employees need to take the company's articles or personal articles out of the restaurant, they must hold a certificate signed by the foreman and manager.

Chapter IV Commendation

Employees of this company who meet one of the following conditions or similar conditions shall be commended:

1. Commendation conditions

1. Those who have made inventions, creations and reforms to improve their business technical level and work efficiency and achieved remarkable results. 2. Those who love the store as home, work actively, serve enthusiastically and create excellent results. 3. Those who have made special contributions to the company's business by striving to expand their business and actively exploring the market. 4, in the service for guests, in-depth and meticulous, warm and thoughtful, so that guests are deeply satisfied and praised and thanked. 5. Those who have made remarkable achievements in strict expenditure and cost saving.

2. Commendation methods: oral praise, circular praise, bonus award and salary increase promotion.

III. Commendation procedures shall be implemented in accordance with the relevant regulations of the company. Chapter V Punishment

I. Punishment conditions

1. Employees who commit one of the following regulations or similar regulations shall be criticized and educated, and the salary shall be deducted in the severe case. Don't work on the card, punch in or ask others to punch in. Don't trim your watch, don't wear neat uniforms or forbidden accessories. Failing to handle business according to procedures and regulations. Visiting posts during working hours, making personal phone calls, singing, smoking and eating snacks. Fight, quarrel, make noise and swear words in the restaurant. Use special equipment for other purposes.

2. Any employee of the company who commits one of the following regulations or something similar will be demoted in severe cases, and suspended in light cases. Absent from work, often late, leave early or absent from work, and have no intention of working. Oppose the correct business supervision and incite others to attempt to disrupt the normal work order. Deliberately wear and tear things of the company or guests. Take or steal food from companies or people, take the items lost by guests as your own, and steal guests' items.

3. Any employee of the company who commits one of the following clauses or something similar shall be advised to resign, or dismissed without pay. Messing with men and women, falling in love, or committing any immoral hooliganism in the company. Sleep at work. Take advantage of work to seek personal gain and cause economic losses to guests or companies. Fighting, threatening or endangering customers, colleagues or superiors in the restaurant. Serious dereliction of duty or serious damage to the reputation of the company.

4. Punishment Procedure (1) If an employee commits a fault, the employee himself will write a written complaint. If the employee criticizes education or deducts salary according to the first article, it will be executed by the foreman or direct manager. (2) If an employee commits a fault, he/she shall write a written criticism. If he/she is punished by suspension or demotion according to Article 2, it shall be approved by the department manager or general manager and reported to the personnel department for the record. (3) If the employee refuses to accept the punishment or handling opinions, he can appeal to the next higher level or leapfrog.

Chapter VI Safety Rules

1. Pay attention to safety

1. Pay attention to fire prevention and theft prevention. If you find signs of accidents or abnormal phenomena, you must immediately report them to the relevant leaders and security department, and find out the reasons and handle them in time to nip in the bud.

2. Before and after work, carefully check the unsafe factors, eliminate the hidden dangers and ensure the life and property safety of the restaurant, guests and employees.

3. relatives, friends and irrelevant personnel are not allowed to be brought into the workplace, and guests are not allowed to stay in the duty room or the dormitory.

4. If suspicious, criminals or mental patients are found, they should report to the immediate supervisor, the general manager's office and the security department in time to deal with them.

2. In case of fire, the following measures must be taken:

1. Keep calm and don't panic.

2. Call colleagues for help and press the fire alarm nearby.

3. Inform the operator to inform the duty manager and the fire control center of the security department.

4. cut off all power switches and close the doors and windows at the fire scene.

5. Use the nearest fire-fighting equipment to put out the fire.

6. Do not use water or foam to extinguish the fire caused by electric leakage.

7. If the fire expands and leads to life-threatening, guests must be guided to leave the fire scene.

III. Emergency

1. All employees must cooperate with each other, carry forward the spirit of being brave, take the lead and devote themselves bravely, and spare no effort to protect state property and the lives of guests and employees.

2. In case of accidents, signs should be added to warn irrelevant personnel not to approach the danger zone, and the security department should be informed in time, and the duty manager and general manager will deal with it quickly.