Job description of the waiter. Terms of Service

The restaurant business has excellent prospectsdevelopment, and in it there is a high competition. In the modern market of services it is important to take into account 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 is reduced 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 onlycompetent 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 preparing a particular dish, and also focus on alcoholic products that can emphasize the taste of culinary delights. This is spelled out in the official document, which is called the "Job description".

The waiter is obliged to own and use technical skills and receptions of competent service of visitors, after all the reputation of an institution and its popularity depends on quality service.

Communication with customers

This is a separate category of responsibilities for whichit is worth paying the utmost attention. First of all, this is due to the fact that it is the waiter in a 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, the potential employee of the institutionpublic catering 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 experts in restaurant business often characterize their activities as a business based on personal communication.

Functional duties of the waiter

There are five categories of waiters, eachwhich 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, as well as 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 being distinguished by 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 the senior waiter or administrator.

In addition, it prescribes several morerecommendations to be followed by catering staff, job description. The waiter must take an active part in the planned / unplanned subbotniks and sanitary days, and also strive to improve their skills and, as far as possible, take courses in professional development.

Features of the waiter at ceremonial events

First of all, it has a few otherfunctional duties, than the regular worker, such 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 banquetservice, starting 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.

Barman waiter

For the organization of catering in the institutionnot only the waiter is responsible. 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 must monitor the condition of the equipment entrusted to him and maintain cleanliness at his workplace.

Training and staff recruitment

On the one hand, it may seem that the waiteranyone can work. 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. Keep clean on tables, clean dirty dishes on time and update the serving items (spices, salt, napkins and toothpicks), own psychological techniques, and know the particulars of cooking a particular dish, as well as deal with alcohol products - all this should be able to know and have time to wait.

The rules for serving visitors are not clearprescribed 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.