Overview of responsibilities of vegetable delivery staff in characteristic hotel;
(1) First of all, the management is the same as that of other employees, that is, the dress should conform to the dress code of the hotel, and you should check whether your gfd meets the relevant management requirements before going to work every day.
② Go to work in strict accordance with the time stipulated by the hotel every day, punch in from the staff passage and enter the business place, and accept strict inspection by the security department. It is forbidden to bring drinks, food or cash into the hotel.
(3) according to the time stipulated by the hotel to attend the daily meeting, listen carefully to the relevant requirements or instructions issued by the supervisor or manager.
(4) Clean up your service area every day.
The above four duties are similar to the rules and regulations of other employees in this hotel. Let's take a look at the responsibilities of the delivery staff.
(1) Every hotel room attendant should keep in mind the room number and table number of the hotel, be responsible for ordering food accurately, follow the serving procedure accurately, and deliver it to the waiter quickly.
② Every day, the wine delivery supervisor will queue up to convey the instructions of the hotel, arrange the work of the day, and absolutely obey the arrangement, and implement the working principle of "obey first, then complain".
③ Prepare seasonings, ingredients and delivery tools before serving, and actively cooperate with the kitchen to prepare before serving. If it is cold in winter, prepare the vegetable cover for use at any time, and pay attention to kitchen hygiene when it is hot. )
(4) In the process of each dish, be light, fast and steady, do not argue with the guests, be polite first, and please keep asking. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.
⑤ Be responsible for the coordination between the front desk and the background during the meal, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.
⑥ After the guests have finished eating, the garbage truck shall assist the front desk staff to remove the dirty tableware and surplus food in time, and put them in categories, and pay attention to handle them with care to avoid damage.
Characteristic hotels will clearly define the job responsibilities of each type of employees in the formulation of rules and regulations. What we mentioned above is the job description of the vegetable distributor in characteristic hotel.