Rules and regulations of small catering staff
Personnel policy
1. Establish and maintain a harmonious relationship between the company and employees.
2. Let every employee be proud of the company's policies, services and development.
3. Respect every employee, safeguard their dignity and pay attention to their development.
4. Select outstanding employees to hold management positions at all levels.
5. Arrange perfect training for each employee to improve their skills and efficiency.
6. Ensure that employees work in a safe, clean and comfortable environment.
7. Give each employee a reasonable reward and reward.
8. Serve employees and solve their worries.
Two working rules
1. The personnel management of the company is managed by the general manager of the company, and the cadres at or above the department level in each branch are responsible for it.
2. It is the company's personnel work principle to establish an organization with reasonable structure and clear responsibilities, formulate and improve various rules and regulations, arrange the right people to the right positions, and establish an effective talent attraction and employee incentive mechanism.
A, locker system:
1. Each employee is equipped with a locker for employees to use.
2. Wardrobe keys shall be uniformly distributed by the personnel department. If it is lost, it shall not be replaced without authorization, and the personnel department shall make unified arrangements and pay compensation according to the price.
3. Personal belongings should be stored in lockers and not brought into the work area.
4. Money and other valuables shall not be stored in the wardrobe, and our company will not be responsible for any loss.
5. Do not exchange lockers with others without permission.
6. Keep the dressing room clean. Damage to other facilities in the locker room, compensation according to the price.
When you leave the store, you should return the wardrobe key to the company.
2. Access the system:
1. Employees must go to and from work through the employee channel.
2. Don't go in and out at will in the guest activity area.
Don't rest and sleep in the tourist activity area.
3. Catering system:
1. The working meal lasts for 30 minutes, and all employees must have a civilized meal within the specified time limit.
2. Employees are not allowed to drink alcohol during meal time, and are not allowed to bring any food into or out of the company.
4. Personal grooming standards:
1. Hair:
Don't dye, wash and dress neatly. The standard of male hair is that the eyes are not covered in front, the collar is not covered behind, and the ears are not covered on both sides; Women's long hair should be coiled and fixed with a hairnet. Don't wear exaggerated hair accessories.
2. Face:
Refreshing and clean. Men are not allowed to grow beards and women are not allowed to wear earrings; Women need to wear light makeup, and are not allowed to wear exaggerated ornaments and unnecessary hand ornaments.
3. Hands:
No long nails, clean nails and no dirt. Female nail polish can only be colorless.
4. Feet:
Men wear black socks, change them every day and polish their shoes before going to work. Women should wear socks of the specified color, without hanging silk or breakage.
5. Smell:
Take a bath regularly, keep your body fresh, sweat-proof and odor-proof, don't eat smelly food before going to work, rinse your mouth after meals, keep your mouth clean and smell-free, and don't use strong perfume.
6. uniform:
When going to work, you must wear the required work clothes, wash them clean and button them all. The cuffs and trouser legs cannot be rolled up. Uniforms are only allowed during office hours. Employee name tag: wear a name tag to work. Before work, carefully check whether the famous brand is worn in the right place and keep it clean.
Verb (abbreviation for verb) Basic service etiquette:
1. When you meet a guest, boss or colleague in the business place, take the initiative to greet him warmly.
2. Always smile, always maintain the correct posture, sitting posture, walking posture and use standardized salute methods.
3. Talk to the guests in the right way and listen to them.
4. Do four things lightly-speak lightly, walk lightly, close the door lightly and operate lightly.
5. Walk on the right, don't cross in front of the guests, and don't overtake them.
6. Don't loiter in the workplace, don't get together and chat.
7. Use a unified answering language when answering the phone.
8. It is a common, basic and common courtesy to make guests feel kind and warm.
Basic hospitality terms of intransitive verbs:
1. greetings: welcome, hello, good morning, good night, goodbye, please take care of me. It's a beautiful day today. Please go, leave, thank you, thank you, please come again.
2. Answer: Yes, I know.
3. decline: I'm very sorry, really sorry, really sorry to bother you.
4. Q: Excuse me.
5. Request: Please.
6. Apologize: I'm really sorry for my poor care. I am sorry to have kept you waiting. I'm sorry to bother you. Please pay attention in the future. A moment, please.
7. Quit halfway: It's rude.
8. Name confirmation: Excuse me, who's calling?
9. Answer: Yes, ok.
Restaurant waiter management system
1, know the table reservation and restaurant service task list of the day in time, and arrange the table.
2. Accept the guest's temporary reservation.
Take the guests to the restaurant and welcome them.
4, neat appearance, do not leave.
5, according to the different objects of the guests, arrange your favorite table reasonably.
6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report to the restaurant supervisor in time.
7. Politely refuse non-dining guests to visit the restaurant and guests dressed inappropriately to eat in the restaurant.
8. Ensure the sanitation of the site and make all preparations.
9. When the restaurant is full, politely explain to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.
Job responsibilities of waiters
1, decorate the dining room and dining table according to the specifications and standards, and make good preparations before meals.
2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.
3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them.
4, neat appearance, do not leave without authorization.
5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.
6. After the meal, do a good job in cleaning the restaurant.
7. Be familiar with the contents of menus and wine lists, such as how to make food.
8. Do a good job of finishing after meals.
Responsibilities of vegetable distributor
1, do a good job of cleaning tableware and utensils into the cabinet before business to ensure the convenience of eating.
2. Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.
3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.
4. Understand the checkout method and properly keep the order for review.
5. Assist the front desk clerk to prepare before meals, serve after meals, and finish after meals.
6. Assist the chef to control the quality, such as the shape of the plate, the hot and cold degree of the dishes, etc.
7. Assist the front desk clerk to communicate the information in the front and back office.