5 thoughts on “What positions are there in the restaurant”
Dianne
The front hall, the housekeeper department, the catering department, the sales department, the financial department, the personnel department, the engineering department, the Ministry of Safety. There are multiple small departments under each door. 1, the front hall is the main station, the business center, the scheduled department, the telephone room, the ritual department, the team, the administrative floor, the guest relationship, the shopping mall, etc. 2, the housekeeper part is floor room, public areas, laundry rooms, and also including gym, etc. Some will return to the front hall, and some are independent of the body of the body. 3, the catering part is Chinese food, western food, banquet and specialty restaurant, cake room, management department and kitchen. The sales part is the marketing department or the public relations department or the information department, the artist and sales department. Some hotel sales departments also manage the scheduled department. Date: The dining part of the restaurant and cafeteria is collectively called restaurants. 40 and 40 are small restaurants, and more than 40 are large restaurants. The design and layout of the restaurant’s storefront and passage should reflect smooth, convenient and safe. The design and layout of the internal space and seats of the restaurant includes circulation space, management space, conditioning space, and public space. The seats in the restaurant are single -person, double -person, four -person, train -style, sofa, rectangular, lover and family style.
The dynamic lines of the restaurant should try to make the circulation of guests in the restaurant wide, the shorter the line of the service personnel, the better. You should make full use of natural light to give guests a comfortable and bright feeling, because the comfortable mood is more conducive to eating. The above reference: Baidu Encyclopedia-Restaurant
The basic responsibilities of the waiter are to welcome and greet customers; provide various corresponding services; answer customers’ inquiries; solve the difficulties for customers, deal with customer complaints in time, and satisfy customers with satisfaction reply.
2, chef
chef, who cares for cooking and cooking dishes as the main work content. The World Non -Government Organization agreed to set October 20 as Chef’s Day.
3, the dishes
This is a profession, and his peers are also called “cut” or “pier”. According to the menu given by the “cooking master”, the side dishes are completed within the prescribed time according to the prescribed quantity.
4, cashier
The cashier refers to employees who check out to customers in operating places such as supermarkets, shopping malls, hotels, hotels, restaurants. Have strong learning and communication skills; and use cashier assistance.
5, security
security guards, referring to security, is a professional work, the main responsibility is the personal safety of fire, anti -theft, and responsible areas. The implementation of the work of security personnel is guaranteed, the security in the region is safe, the normal work order, the order of public security, and the prevention of prevention.
President (corresponding to private bosses) 2. The director of various departments (such as: Ministry of Security, Housing Affairs, Logistics Department, Catering Department is divided into Chinese and Western food) Manager 4. The department supervisor 5. The department leader 6. staff (such as front desk, logistics, etc.) You can divide the dining department director, the director of the catering department, the chief chef of the catering department, the second kitchen, etc., side dishes, waiters, dishes, receptions, cashier, etc. For many customers, the circle of friends shows their living conditions and life. Important window for quality. Most customers, especially young people, are carefully selected by photos or videos posted in their circle of friends. They do not allow photos of their circle of friends to be beautiful and unique.
Therefore, the restaurant can start from the decoration to help customers build a suitable camera scene, and instruct them to take satisfactory photos, so that they can induce customers to actively share the circle of friends.
2, set a simple and interesting game, allow customers to participate in the
As the consumption upgrade, more and more customers pay attention to the consumption experience. And the sense of participation is also an important part of the customer’s pursuit of self -worth.
The restaurant can open the process of dishes production, services, and marketing, let customers participate, and feel the entire process of restaurant operations.
In how to allow customers to fully participate in the restaurant activities, let customers comment on the restaurant dishes and actively share, and even allow some seed customers to participate in the restaurant, but the two are water and milk. blend. Operations are generally in the market, while management is internal. A hotel wants to succeed. It is necessary to seize the market outward, to grasp the enterprise inward, and to do a good job of the relationship between the two in order to perfectly solve the problem of the hotel.
The market has been changing, and hotel operations are market -oriented and need to change with the market. Management is a matter of the company. The pursuit of efficiency and cost. It is related to the team, rules and regulations inside the hotel. What is needed is stable to stabilize people’s hearts in business decisions.
Star Hotel Personnel Preparation: (Reference) 1, General Office: (3) General Manager/Deputy General Manager 1 person/office clerk 1 person 2, personnel department: (3) manager manager manager 1 person/training salary supervisor 1 person/clerk 1 person 3, finance department: (10) manager 1 person/cost accounting 1 person/supervisor accounting 1 person/cashier 1 person/day and night review 1 person/library management 3 People (general library, restaurant, guest room) 4, procurement department: (3) managers/buyers 2 people 5, engineering department: (6) manager 1 person/engineering staff 3 people/ Universal Gong (IT) 2 people 6, Quality Inspection Department: (1 person) 1 manager (manager of various departments) 7, front hall department: (13 people) 1 man manager/lobby deputy manager 1 person 1 person 1 /Cashier 4 people/Received 4 people/3 people 8, Ministry of Security: ( 17) Depending on the scale and business actual situation of the hotel, generally three classes. 1 manager/1 person in charge/3 person/3 people/monitoring 3 people/2-3 people (lobby 1/carriage 1/employee channel 1) 9, guest room department: (10 people waiter) Manager 1 manager 1 1-2 person/leader/leader 3-4 person/service center 4 person/waiter to prepare at 1:12 to prepare 10, restaurant department: (14 person waiter) manager 1 person/supervisor 1-2 Three people/leaders/welcomes 2-4 people/cashier 2 people/bar staff 2 people/waiter at 1: 1 package; the proportion of the lobby 1: 3 is based on the ratio of 1: 5. The ratio of 1: 10-15 washing dishes. 11, Marketing Department: Properly prepared according to the market 12, the House Ministry under the management department is under the jurisdiction of the guest room department. PA depends on the hotel’s use area and public area (the public areas are the first system, the lobby is the third -class system, and the cleaning and processing and treatment of the two -class system)
The front hall, the housekeeper department, the catering department, the sales department, the financial department, the personnel department, the engineering department, the Ministry of Safety. There are multiple small departments under each door.
1, the front hall is the main station, the business center, the scheduled department, the telephone room, the ritual department, the team, the administrative floor, the guest relationship, the shopping mall, etc.
2, the housekeeper part is floor room, public areas, laundry rooms, and also including gym, etc. Some will return to the front hall, and some are independent of the body of the body.
3, the catering part is Chinese food, western food, banquet and specialty restaurant, cake room, management department and kitchen. The sales part is the marketing department or the public relations department or the information department, the artist and sales department. Some hotel sales departments also manage the scheduled department.
Date:
The dining part of the restaurant and cafeteria is collectively called restaurants. 40 and 40 are small restaurants, and more than 40 are large restaurants.
The design and layout of the restaurant’s storefront and passage should reflect smooth, convenient and safe. The design and layout of the internal space and seats of the restaurant includes circulation space, management space, conditioning space, and public space. The seats in the restaurant are single -person, double -person, four -person, train -style, sofa, rectangular, lover and family style.
The dynamic lines of the restaurant should try to make the circulation of guests in the restaurant wide, the shorter the line of the service personnel, the better. You should make full use of natural light to give guests a comfortable and bright feeling, because the comfortable mood is more conducive to eating.
The above reference: Baidu Encyclopedia-Restaurant
1. The waiter
The basic responsibilities of the waiter are to welcome and greet customers; provide various corresponding services; answer customers’ inquiries; solve the difficulties for customers, deal with customer complaints in time, and satisfy customers with satisfaction reply.
2, chef
chef, who cares for cooking and cooking dishes as the main work content. The World Non -Government Organization agreed to set October 20 as Chef’s Day.
3, the dishes
This is a profession, and his peers are also called “cut” or “pier”. According to the menu given by the “cooking master”, the side dishes are completed within the prescribed time according to the prescribed quantity.
4, cashier
The cashier refers to employees who check out to customers in operating places such as supermarkets, shopping malls, hotels, hotels, restaurants. Have strong learning and communication skills; and use cashier assistance.
5, security
security guards, referring to security, is a professional work, the main responsibility is the personal safety of fire, anti -theft, and responsible areas. The implementation of the work of security personnel is guaranteed, the security in the region is safe, the normal work order, the order of public security, and the prevention of prevention.
President (corresponding to private bosses)
2.
The director of various departments (such as: Ministry of Security, Housing Affairs, Logistics Department, Catering Department is divided into Chinese and Western food) Manager
4.
The department supervisor
5.
The department leader
6.
staff (such as front desk, logistics, etc.) You can divide the dining department director, the director of the catering department, the chief chef of the catering department, the second kitchen, etc., side dishes, waiters, dishes, receptions, cashier, etc. For many customers, the circle of friends shows their living conditions and life. Important window for quality. Most customers, especially young people, are carefully selected by photos or videos posted in their circle of friends. They do not allow photos of their circle of friends to be beautiful and unique.
Therefore, the restaurant can start from the decoration to help customers build a suitable camera scene, and instruct them to take satisfactory photos, so that they can induce customers to actively share the circle of friends.
2, set a simple and interesting game, allow customers to participate in the
As the consumption upgrade, more and more customers pay attention to the consumption experience. And the sense of participation is also an important part of the customer’s pursuit of self -worth.
The restaurant can open the process of dishes production, services, and marketing, let customers participate, and feel the entire process of restaurant operations.
In how to allow customers to fully participate in the restaurant activities, let customers comment on the restaurant dishes and actively share, and even allow some seed customers to participate in the restaurant, but the two are water and milk. blend. Operations are generally in the market, while management is internal. A hotel wants to succeed. It is necessary to seize the market outward, to grasp the enterprise inward, and to do a good job of the relationship between the two in order to perfectly solve the problem of the hotel.
The market has been changing, and hotel operations are market -oriented and need to change with the market. Management is a matter of the company. The pursuit of efficiency and cost. It is related to the team, rules and regulations inside the hotel. What is needed is stable to stabilize people’s hearts in business decisions.
Star Hotel Personnel Preparation: (Reference)
1, General Office: (3) General Manager/Deputy General Manager 1 person/office clerk 1 person
2, personnel department: (3) manager manager manager 1 person/training salary supervisor 1 person/clerk 1 person
3, finance department: (10) manager 1 person/cost accounting 1 person/supervisor accounting 1 person/cashier 1 person/day and night review 1 person/library management 3 People (general library, restaurant, guest room)
4, procurement department: (3) managers/buyers 2 people
5, engineering department: (6) manager 1 person/engineering staff 3 people/ Universal Gong (IT) 2 people
6, Quality Inspection Department: (1 person) 1 manager (manager of various departments)
7, front hall department: (13 people) 1 man manager/lobby deputy manager 1 person 1 person 1 /Cashier 4 people/Received 4 people/3 people
8, Ministry of Security: (
17) Depending on the scale and business actual situation of the hotel, generally three classes. 1 manager/1 person in charge/3 person/3 people/monitoring 3 people/2-3 people (lobby 1/carriage 1/employee channel 1)
9, guest room department: (10 people waiter) Manager 1 manager 1 1-2 person/leader/leader 3-4 person/service center 4 person/waiter to prepare at 1:12 to prepare
10, restaurant department: (14 person waiter) manager 1 person/supervisor 1-2 Three people/leaders/welcomes 2-4 people/cashier 2 people/bar staff 2 people/waiter at 1: 1 package; the proportion of the lobby 1: 3 is based on the ratio of 1: 5. The ratio of 1: 10-15 washing dishes.
11, Marketing Department: Properly prepared according to the market
12, the House Ministry under the management department is under the jurisdiction of the guest room department. PA depends on the hotel’s use area and public area (the public areas are the first system, the lobby is the third -class system, and the cleaning and processing and treatment of the two -class system)
Restaurant owner
Kitchen: Kitchen chief (responsibility), chef, dishwasher,
Hall manager (responsibility), receptionist, waiter
Putting ones: cashier: cashier