1. First shift work:
- Change uniforms, ensure standards of personal hygiene and behavior
prescribed before each shift.
- Perform cleaning of eating utensils: cups, plates, spoons, glasses...,
Ensure hygiene standards in accordance with restaurant regulations.
- Fold napkins and napkins.
- Implement the setting up of dining tables and banquet tables according to the service style of
Restaurant with all necessary tools and decorations.
2. Implement the customer service process:
- Receiving restaurant guests.
- Present menu for diners to choose food and drink. Customer consultation
Choose appropriate food and drink when requested.
- Record order information from customers, confirm with customers correctly
name of food – drink, quantity, special requests…
- Transfer orders to cashier, kitchen, bar.
- Serve food and drinks according to customers' orders, ensuring
Right table, right order.
- Recording additional orders...
- Ready to meet the legitimate requests of diners and heat
Responding to customer queries when asked.
- Ready to support customers to handle problems arising during use
Meals: guests spill drinks, break dishes…
- Implement the payment process for customers according to the standards of
restaurant.
- Goodbye guests, say goodbye to guests - clean up the dining table, set up the table
ready to serve the next customer.
3. Control and maintain tools - instruments:
- Timely replenishment, ensuring the area where the tools are placed
the dining process of guests is complete: plates, cups, spoons, forks, knives,
cups, decanters…
- Careful storage of tools and equipment, report to management if
detect chipped, damaged, missing quantity...
4. Performing end-of-shift work:
- Report on shift supervision, Manage problems occurring during the shift.
- If you work in the morning shift, at the end of the shift, hand over the work to
later shift.
- If working in the evening shift, perform cleaning at the end of the shift