Job description of a waiter. Service Rules

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

The restaurant business has excellent growth prospects and is highly competitive. In the conditions of the modern service market, it is important to take into account everything: the interior of the institution, cuisine, stylistic features and creative ideas. However, in many ways, the popularity of a particular institution, as well as its profitability, depend on the work of the attendants. That is why it is worth paying special attention to its selection and training. To help restaurateurs - this job description. Waiter - what kind of position is this, what duties and what personal qualities does it imply? All this - further.

The main features of the profession

The work of a waiter in a restaurant, cafe, pub or any other catering establishment comes down to three basic principles:

• competent table setting;
• knowledge of the basic rules of etiquette;
• Visitor service skills and techniques.

Duties of the waiter are not only competent table setting, keeping tablecloths and dishes clean. The service staff should be well versed in the menu of a restaurant or cafe, know the main components and the method of preparing a particular dish, as well as navigate the alcoholic products that can emphasize the taste of culinary delights. This is spelled out in an official document called the "Job Instruction".

The waiter is obliged to possess and use the technical skills and techniques of competent customer service, because the reputation of the institution and its popularity depend on the quality service.

Customer Communication

This is a separate category of duties that you should pay utmost attention to. First of all, this is due to the fact that it is the waiter in a cafe or restaurant who is the so-called link between visitors and other services. That is, it is this employee (only in the most difficult cases - the administrator) who will resolve all conflict situations that may arise through the fault of the cook, for example.

Therefore, it is so important for a potential employee of a catering establishment to know the basics of psychology, etiquette and be well versed in the intricacies of communicating with people. Contact with the client is not just official communication, which comes down to the choice of food and drink. This is an appropriately said joke, a friendly smile, as well as a very subtle combination of informal communication and observance of subordination. Costsnote that experts in the restaurant business often characterize their activities as a business based on personal communication.

Functional duties of a waiter

There are five categories of waiters, each of which differs in the degree of professionalism of the employee, his skills and characteristics. The main responsibilities of the service personnel are clearly spelled out in an official document called "Job Description". The waiter must:

• maintain cleanliness on the tables, namely, remove dirty dishes from them in a timely manner and change them to clean ones, as well as monitor the condition of tablecloths and napkins;
• optimally arrange furniture in the establishment: straighten chairs for departed customers, push tables for more comfortable accommodation of other visitors;
• monitor the number of regular table settings: bring spices, s alt, toothpicks and napkins on time;
• be neat, wear overalls, have a neat and well-groomed appearance, while not standing out with bright makeup and jewelry on your hands;
• timely undergo a medical examination and follow the rules of personal hygiene;
• be polite to visitors and try to avoid conflict situations. If they occur, invite the head waiter or administrator.

In addition, prescribes a few more recommendations that catering staff should follow, job description. The waiter must take an active part inscheduled/unscheduled saturdays and sanitary days, as well as strive to improve their skills and, to the extent possible, take refresher courses.

Features of the work of a waiter at ceremonial events

First of all, he has slightly different functional duties than a full-time employee, such a waiter. For banquets, corporate parties, anniversaries and other festive events, people are invited who, for various reasons, have not undergone formal training, but wish to work in the restaurant business. In this case, the banquet waiter should look at it as an excellent opportunity to demonstrate their skills to a potential employer and master the techniques of serving visitors.

There are several types of banquet services, ranging from the simple serving of drinks and appetizers to complex celebrations with a large number of main courses and appetizers. The reputation of the entire establishment, as well as the mood and comfort of visitors, depend on the correct and well-coordinated work of waiters.

Waiter-bartender

It is not only the waiter who is responsible for the organization of catering in the institution. The service rules also apply to the bartender, who must also competently perform his duties and serve visitors. So, for example, a bartender must monitor the quantity and range of alcoholic drinks, be able to prepare a variety of cocktails, and also master the psychological techniques of serving guests.

In addition, the ownerthe bar counter must monitor the condition of the equipment entrusted to him and maintain cleanliness at his workplace.

Training and recruitment

On the one hand, it may seem that anyone can work as a waiter. Yes, indeed, students can also earn money in small cafes, but for fashionable restaurants with exclusive cuisine, qualified personnel will have to be selected, on whose work the reputation of the institution and its profitability will largely depend. Maintain cleanliness on the tables, clean up dirty dishes in time and update serving consumables (spices, s alt, napkins and toothpicks), master psychological techniques, and know the peculiarities of preparing a particular dish, as well as understand alcoholic beverages - all this must be able to know and keep up the waiter.

The Visitor Service Rules are not clearly written instructions. Today, there are a huge number of creative restaurants with an original business concept. But even in this case, the staff must be competent and responsible in order to avoid unpleasant situations in the workplace.