Job description of the waiter. Terms of Service

Restaurant business has excellent prospects for development, and there is a lot of competition. In the modern market of services it is important to consider everything: the interior of the establishment, the cuisine, stylistic features and creative ideas. However, in many respects the popularity of this or that institution, as well as its profitability, depend on the work of the staff. That is why it is worth paying special attention to his selection and training. To help restaurateurs - this job description. Waiter - what is this post, what duties and what kind of personal qualities does it presuppose? About all this - further.

The main features of the profession

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

• Competent table setting;
• Knowledge of the basic rules of etiquette;
• Skills and techniques of customer service.

The duties of the waiter are not only in the proper table setting, maintaining the cleanliness of tablecloths and dishes. The service staff should be well versed in the menu of the restaurant or cafe, know the main ingredients and the way of cooking a particular dish, and also orientate yourself in alcoholic products that can emphasize the taste of culinary delights. This is spelled out in the official document, which is called "Job description".

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

Communication with customers

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

Therefore, a potential employee of a catering establishment is so important to know the basics of psychology, etiquette and have a good understanding of the intricacies of communicating with people. Contact with the client is not just an official communication, which amounts to choosing a dish and a drink. This is the place said joke, benevolent smile, as well as a very subtle combination of informal communication and compliance with subordination. It is worth noting that connoisseurs of restaurant business often characterize their activities as a business based on personal communication.

Functional duties of the waiter

There are five categories of waiters, each of which is distinguished by the degree of professionalism of the employee, his skills and characteristics. The main duties of the maintenance staff are clearly spelled out in the official document entitled "Job description". The waiter is obliged:

• Keep clean on the tables, namely, in time to remove from them dirty dishes and change to clean, and also to monitor the condition of tablecloths and napkins;
• Optimally arrange the furniture in the institution: straighten the chairs for the departed customers, push tables for a more comfortable placement of other visitors;
• Follow the amount of constant table laying: in time to report spices, salt, toothpicks and napkins;
• Be neat, wear overalls, have a neat and well-groomed appearance, while not showing off a bright make-up and decorations on the hands;
• Timely pass a medical examination and comply with the rules of personal hygiene ;
• Be polite towards visitors and try to avoid conflict situations. When they occur, invite a senior waiter or administrator.

In addition, prescribes a few more recommendations, which must be followed by catering staff, job description. The waiter must take an active part in planned / unplanned subbotniks and sanitary days, as well as strive to improve their skills and, as far as possible, take courses in professional development.

Features of the waiter's work at the solemn events

First of all, it has a little more functional duties than a regular employee, such a waiter. Banquets, corporate evenings, anniversaries and other solemn events invite people who, for various reasons, have not received formal training, but wish to work in the restaurant business. In this case, the waiter for banquets should look like an excellent opportunity to demonstrate their skills to a potential employer and master the technical techniques of serving visitors.

There are several types of banquet service, ranging from a simple serving of drinks and snacks and ending with complex celebrations with a lot of main dishes and snacks. From the correct and harmonious work of the waiters depends the reputation of the whole institution, as well as the mood and comfort of visitors.

Waiter-bartender

For the organization of catering in the institution is not only responsible for the waiter. The rules of service apply also to the barman, who also must competently perform his duties and serve the visitors. So, for example, the barman should monitor the quantity and assortment of alcoholic beverages, be able to prepare a variety of cocktails, and also own psychological receptions for guests.

In addition, the owner of the bar should monitor the condition of the equipment entrusted to him and maintain cleanliness at his workplace.

Training and staffing

On the one hand, it may seem that any interested person can work as a waiter. Yes, it is true that students can earn additionally in small cafes, but for fashionable restaurants with exclusive cuisine, qualified personnel will have to be selected, which will largely depend on the reputation of the institution and its profitability. Maintain cleanliness on tables, clean up dirty dishes on time and update the serving items (spices, salt, napkins and toothpicks), own psychological techniques, and know the special features of cooking a particular dish, as well as understand alcohol products - all this should be able to know And keep up the waiter.

The rules for serving visitors are not clearly prescribed instructions. To date, there is a huge number of creative restaurants with the original concept of doing business. But even in this case, the personnel must be competent and responsible in order to avoid unpleasant situations in the workplace.