I confirm ………………………………………… ……………………………………………. (name of company) ……………………………………………. (position) …………….………………………………… (full name) “…..” …………………. 20….. g. m.p.
……………………………………………………………………………………………….. (name, enterprise, organization)
General provisions
1.1. The waiter belongs to the category of service personnel.
1.2. A person with specialized secondary education and work experience in the specialty of at least 1 (one) year is appointed to the position of waiter
1.3. Appointment to the position of a waiter and dismissal from it are made by order of the director of the enterprise upon presentation
……………………………………………….……………………………………………………..
1.4. The waiter reports directly
………………………………………………………………………………………………………………… (to the manager, director, manager, seller)
1.5. The waiter must know: - trade rules related to his functional duties and principles of service; — orders and instructions from senior management; — internal labor regulations; — restaurant or cafe menu and prices; — instructions on labor protection, safety precautions, industrial sanitation and personal hygiene; - types and purposes of used: tableware, cutlery, table linen; - a system for receiving, delivering and accounting for tableware: dishes, cutlery, linen and equipment; — operating rules for the equipment and inventory used; — the principle of preparing an invoice for payment by the customer; — procedure for registration and maintenance of registers; - principles of cooking technologies, culinary characteristics of cold and hot dishes.
Job responsibilities
Waiter: - serves and clears tables; - changes tablecloths and napkins as they become dirty; — provides the customer with qualified assistance in choosing dishes and drinks; — informs the client about the preparation time of the ordered dishes; — serves the ordered dishes; — displays the total amount of the order on the invoice; — submits an invoice to the customer and makes full payment for the order; — decorates the hall according to special and current events; — prepares registers at the end of the working day; — conducts a monthly audit of utensils and equipment; - Ensures cleanliness in the room.
Job descriptions of a cafeteria waiter with non-alcoholic products
Cafeteria waiter job description
Position: Waiter.
Position profile (hiring requirements): Girl 20-25 years old. Education – not lower than secondary vocational. Nice open appearance. Clean. Stress-resistant. Client-oriented (experience working with clients). Correct and competent speech.
General purpose of the position:
Ensure cleanliness and order in the hall.
| Functional responsibilities | Output product | Product quality indicators |
| 1. Wipe tables and remove used dishes from them | Clean and dry tables; used dishes are placed on a designated table | Timeliness |
| 2. Adjust chairs near tables | Chairs for ½ seat pushed under the table | Timeliness |
| 3. Remove food from tables with the permission of visitors | No empty trays on tables during meals | Timeliness |
| 4. Make sure there are spices, salt, napkins and toothpicks on the tables. Add if necessary | Availability of spices, salt, napkins and toothpicks on the tables | Consistency; Timeliness of additions and updates |
| 5. Monitor your appearance, wear a standard uniform | Clean, ironed uniform, headdress required | Constancy |
| 6. Maintain personal hygiene rules | Clean, neatly cut nails, tidy hair, no heavy makeup or strong scent of eau de toilette | Constancy |
| 7. Do not enter into negotiations with visitors. If there are any comments from clients, immediately contact the hall administrator, warning the client about this | Apologize to the client (regardless of whether he is right or wrong) and say that now I will invite an administrator to whom you can express your complaints | Politeness |
| 8. Compliance with internal labor regulations | Knowledge and compliance with safety regulations | No comments or violations |
| 9. Take an active part in both planned and unplanned community cleanups | Keeping the premises clean | Consistency and timeliness |
| 10. After 6 months of work, undergo a medical examination at the expense of the company | Passed medical examination | On time, every 6 months |
Qualification requirements:
Education : At least secondary specialized education
Must know : Rules of sanitation and personal hygiene, as well as rules for serving visitors.
SUBORDINATION:
Direct: to the manager.
Indirect: To the shift supervisor.
Rights:
| In relation to the immediate supervisor | 1. Make suggestions to improve the efficiency of your work. 2. Contact the shift supervisor if it is impossible to make an independent decision. 3. Get acquainted with draft management decisions relating to its activities and make proposals for changing them. 4. Inform the hall administrator or shift supervisor about all shortcomings and violations on the part of employees identified in the process of performing their official duties, and make proposals for their elimination. 5. Demand that the management of the enterprise provide assistance in the performance of their official rights and duties. |
| Decisions | 1. Within the framework of their functions listed in the job description |
Responsibility:
| Financial | – For losses incurred by the organization through the waiter’s own fault – For malfunction or inconsistency of the condition and/or configuration of equipment at the workplace through the waiter’s own fault |
| Functional | – For inaccurate information about the status of work performed – For violation and failure to fulfill one’s official duties – For untimely cleaning of the premises and facilities allocated to her. – For non-compliance with laws and regulations relating to its activities |
| Organizational | – For failure to comply with the orders of the hall administrator and other indirect managers. - For allowing an accident to occur through his fault. – For non-compliance with production and labor discipline, rules and regulations of labor protection, safety precautions, internal regulations and working hours. – For non-compliance with commercial and official secrets |
GUEST SERVICE STANDARDS:
- He comes to work, puts on his uniform, and attaches his badge. The uniform (issued by the cafe administration) must be perfectly clean and ironed, clothes and shoes that are worn along with the uniform must also be absolutely clean and match the uniform. Shoes must be closed toe, with comfortable heels (slippers, beach shoes are not acceptable).
- Hair should be neat and well-groomed
- It is necessary to carefully monitor the condition of your hands and nails.
- In the workplace you cannot talk on a mobile phone or chew gum. All this looks insulting to visitors.
- It is prohibited to read books, magazines, etc. at the workplace.
- While on the sales floor, you cannot have private conversations that are not related to customer service.
- Under no circumstances should you sit or stand with your arms crossed over your chest; Cashiers are not allowed to swing or spin in their chairs.
- You cannot make any purchases during working hours.
- You cannot leave your workplace without permission from your immediate supervisor.
- Goes to the trading floor.
- Checks the presence of napkins and spices on the tables.
- Lays out tea utensils, spoons, sugar, lemon on the tea table.
- During the day, controls the availability of boiling water, tea utensils, etc. on the tea table.
- Monitors the availability of clean trays and equipment.
- Removes dirty dishes from tables and wipes tables clean and dry. The chairs are pushed under the table after each guest.
- He behaves correctly and delicately towards guests: he does not enter into conversations with visitors, and in no case approaches the table if the guest has not yet left. Clears the table only if the visitor asks for it.
- Answers visitors' questions only if competent. In all other cases, invite the administrator.
Read also: Job description of a grocery store salesperson
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Open in WORD format
1. GENERAL PROVISIONS
1.1. This job description defines the functional responsibilities, rights and
Cafe Waiter's responsibility
1.2. A waiter is appointed to a position and dismissed from a position in the manner established by current labor legislation by order of the Director of the enterprise
1.3. The waiter reports to the Cafe Administrator , the Seller and, directly, the Director of the enterprise.
1.4. A person with specialized secondary education and work experience in the specialty of at least 1 (one) year is appointed to the position of Waiter. Age – up to 30 years. Able to work in a team.
1.5. The waiter must know and strictly observe:
– Trade rules regarding his functional duties and service rules
-Orders and instructions from senior management
-Internal labor regulations
- “Menu” of the enterprise and prices
-Instructions on occupational health, safety, industrial sanitation and personal hygiene
Read also: Features of service quality management 3
-Types and purposes of used: tableware, cutlery, table linen
-The procedure for receiving, delivering and accounting for tableware: dishes, cutlery, linen and equipment
-Rules for operating the equipment and inventory used
-The procedure for issuing an “Invoice” for payment by the visitor
-Procedure for registration and maintenance of registers
-Fundamentals of food preparation technology, culinary characteristics of cold and hot dishes sold in cafes
1.6. During the period of temporary absence of the Waiter, his duties are assigned to another (shift) Waiter.
2. FUNCTIONAL RESPONSIBILITIES
2.1. Serves and clears tables in a timely manner. Ensures the cleanliness and order of the cafe and surrounding area.
2.2. Promptly changes tablecloths and napkins as they become dirty
2.3. Provides the visitor with qualified assistance in choosing food and drinks. Guides the customer on the preparation time of the ordered dishes.
2.4. Serves ordered dishes
2.7. Displays the final amount of the order according to the “Account”
2.8. Submits an invoice to the visitor and makes full payment for the order.
2.9. Decorates the hall according to festive and current events
2.10. Prepares registers at the end of the working day
2.11. Keeps his work area and visitor area in perfect order and cleanliness
2.12. Conducts monthly inventory of utensils and equipment
2.13. Maintains room cleanliness
3. RIGHTS
The waiter has the right:
3.1. Require the management of the company to create the necessary conditions for storing material assets, providing uniforms and everything necessary for proper service to visitors.
3.2. Attend meetings and meetings of the enterprise regarding the activities of the enterprise.
3.3. Demand from the visitor compensation for damage caused by their unlawful or hooligan actions
3.4. Make independent decisions in the event of controversial situations arising within his competence, if the decision he makes does not run counter to the interests of the enterprise.
4. RESPONSIBILITY
The waiter is responsible for:
4.1. For violation of internal labor regulations
4.2. Inadequate provision of performance of their functional duties
4.3. Failure to comply with orders, instructions and instructions from the director of the enterprise
4.4. Failure to comply with job description requirements.
4.5 Appearing at the workplace without uniform and in poor condition.
4.6. Violation of the operating mode.
4.7. Safety of entrusted material assets.
4.8. Failure to comply with workplace safety regulations.
4.9. Poor safety of goods, utensils, inventory and equipment.
4.10.Failure to ensure the sanitary condition of your workplace.
4.11.For incorrect payment to the visitor.
4.12.For non-compliance with the Trading Rules.
View Waiter Job Description in WORD format
1. GENERAL PROVISIONS
1.1. This job description defines the functional responsibilities, rights and
responsibility of the Enterprise Waiter.
1.2. The waiter belongs to the category of specialists. Appointed to a position and dismissed from a position in the manner established by current labor legislation by order of the Director of the enterprise.
1.3. The waiter reports to the Administrator and, directly, to the Director of the enterprise. In the absence of the Administrator, reports to the Bartender.
1.4. A person who has a secondary specialized education (specialty - waiter of the 4th category) and work experience in the specialty of at least 1 (one) year is appointed to the position of Waiter. Age – up to 35 years. Special Requirements: Ability to work in a team.
1.5. The waiter is a financially responsible person and bears full financial responsibility for the safety of the material assets entrusted to him in accordance with the current legislation and internal Rules of financial responsibility.
1.6. During the period of temporary absence of the Waiter, his duties are assigned to another (shift) Waiter or Bartender.
Read also: Example of a job description for a food seller
1.5. The waiter must know and strictly observe:
– Orders and instructions from senior management
-Internal labor regulations
- “Menu” of the enterprise and prices
-Instructions on safety precautions, industrial sanitation and personal hygiene
-Types and rules of table setting and servicing various celebrations
-Types and purposes of used: tableware, cutlery, table linen
-The procedure for receiving, delivering and accounting for tableware: dishes, cutlery, linen and equipment
-Rules for operating the equipment and inventory used
-Procedure for registration and maintenance of registers
-Fundamentals of food preparation technology, culinary characteristics of cold and hot appetizers, first and second courses, desserts, cold and hot drinks, wine - vodka products
1.6. The waiter must be able to:
-serve visitors at the table with taking orders, issuing and presenting an “Invoice”
-serve ceremonial and special receptions
-serve tables
-provide qualified advice to the visitor in choosing dishes and drinks
2. FUNCTIONAL RESPONSIBILITIES
The waiter is obliged:
2.1. Serve tables
2.2. Change tablecloths and napkins promptly when they become dirty
2.3. At the visitor's request, provide qualified assistance in choosing food and drinks. Guide the customer on the preparation time of the ordered dishes.
2.4. Distribute the order at the place of its execution between the Bartender and the Cook
2.5. Monitor the timeliness of preparation and presentation of food before serving
2.6. Serve ordered dishes
2.7. Display the final order amount on the “Invoice”
2.8. Submit an “Invoice” to the visitor and make a full payment for the order.
2.9. Decorate the hall and set tables according to festive and current events
2.10. Complete registers at the end of the working day
2.11. Keep your work area and visitor area neat and clean
2.12. Conduct monthly inventory of utensils
2.13. Be attentive and polite, follow the internal rules.
2.14. Know the varieties and types of domestic and imported goods, as well as their brief merchandising characteristics.
2.15. Be dressed in uniform.
2.16. Show a creative approach to your immediate responsibilities, try to be useful to the company in its current business activities. Show reasonable constructive initiative.
3. RIGHTS
The waiter has the right:
3.1. Require the management of the company to create the necessary conditions for storing material assets, providing uniforms and everything necessary for proper service to visitors.
3.2. Make proposals to the company's management to improve the quality of customer service.
3.3. Participate in the social life of the team
3.4. Attend meetings and meetings of the enterprise regarding the activities of the enterprise.
3.5. Demand from the visitor compensation for damage caused by their unlawful or hooligan actions
3.6. Make independent decisions in the event of controversial situations arising within his competence, if the decision he makes does not run counter to the interests of the enterprise.
3.7. Demand timely and high-quality execution of orders from the Bartender and Cook.
4. RESPONSIBILITY
The waiter is responsible for:
4. 1 . Failure to comply with job description requirements.
4. 2. Non-compliance with trade rules.
4.3. Appearing at the workplace without uniform and in poor condition.
4.4. Violation of the operating mode.
4.5. Safety of entrusted material assets.
4.6. Failure to comply with internal labor regulations.
4.7. Failure to comply with fire safety and safety regulations at
workplace.
4.8. Non-safety of payment documents, as well as goods, utensils, equipment and
equipment.
5. WORKING CONDITIONS
5.1. The Waiter's working hours are determined in accordance with the Internal Labor Regulations established at the enterprise
Rights
The waiter has the right: - to receive special clothing in accordance with established standards; — demand from the visitor compensation for damage caused by their unlawful or hooligan actions; — make independent decisions in the event of controversial situations arising within his competence, if the decision he makes does not run counter to the interests of the organization; — submit proposals for improvement of work related to the performance of their duties for consideration by management; - demand from the management of the enterprise assistance in the performance of their official duties and rights.
What to remember when writing instructions
The labor legislation does not yet contain provisions that regulate the preparation of job descriptions. Taking advantage of this, restaurateurs can adapt its content to their needs. As for the format, a standard instruction plan is usually used, which includes:
- General provisions.
- Job responsibilities.
- Rights.
- Responsibility.
The employer can add a few more points to these sections if he wants to specify some points in more detail. The following additional sections are especially popular:
- Criteria for assessing performance results.
- Job relationships.
- Working conditions.
Additional parts to the instructions are usually added by large organizations that seek to formalize as much of their relationships with employees as possible.
Introductory part
The section is devoted to the formulation of the basic parameters of interaction between an employee and his employer. Here is a description of who hires the employee, to whom he reports and other main working points.
Of particular importance is the list of knowledge that an employee must have. They should be consistent with the list of functions listed in the next section. Requirements for the employee’s level of education and work experience also play a significant role. In the premium segment, they can significantly exceed the generally accepted level for a given position. So, the waiter may be required to know spoken English or the intricacies of working with wines.
Important! Waiters in terms of functionality and other parameters can differ quite greatly from different employers. A high-end restaurant, wine bar or corporate cafeteria all have their own specifics that should be taken into account in this section, including when listing the required skills.
Responsibilities
This part is reserved for the list of employee job responsibilities. Typically, a set of standard functions is listed here, which can be supplemented with several items related to the specifics of the employer’s activities. So, in some restaurants the waiter takes part in cleaning the room after finishing work, in others he helps decorate the interior for festive events.
Responsibility
This part provides a list of actions for which an employee may be punished in accordance with the employer’s documentation and legislation. Punishments are prescribed in a general form, since the specific degree of responsibility can only be determined through administrative and judicial disputes.
Rights
A final standard section that lists the employee's rights. For ordinary employees, which include waiters, the rights are quite standard, but can be expanded if the employer wishes.
Working conditions
One of the additional sections set aside by the employer for a description of benefits and specific points. This section usually refers to the provision of branded work clothes by the employer to the waiter, as well as his involvement in off-site service.
After the initial drafting of the job description, it must be approved by the relevant specialists. Usually a lawyer and an HR manager are involved for this. After taking into account their edits, the document is approved by the head of the organization. Next, the document is printed in compliance with all official attributes: date, information about the organization and other parameters. After this, the employee himself gets to know him during the hiring process. The final stage of putting the document into effect is the affixing of signatures by the persons involved: the employee himself, the head of the organization and other employees, if their signatures are required by current document flow standards.
Responsibility
The waiter is responsible: - for the consequences of decisions made by him that go beyond the limits of his powers established by the current legislation of the Russian Federation, the charter of the enterprise, and other regulatory legal acts; - for failure to fulfill (improper performance) of their official duties provided for by these instructions, within the limits determined by the current labor legislation of the Russian Federation; - for committing an offense in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of the Russian Federation; - for causing material damage and damage to the business reputation of the enterprise - within the limits determined by the current labor, criminal and civil legislation of the Russian Federation.
Waiter's profession
Waiters are the service personnel of catering establishments. They bring menus, take customers' orders and serve them food and drinks. It seems to many that the duties of cafe and restaurant workers are limited to this, but in reality they perform much more functions (more details in the next section).
The position of a waiter does not require special education or experience. Often students and people in need of part-time work get jobs like this. However, if there are no claims to diplomas, there are very strict requirements for health and appearance. All waiters undergo regular medical examinations, which confirm that they have no contagious diseases. In addition to the medical examination, it is required to complete sanitary training, since the employee will constantly be in contact with food and must comply with hygiene standards. An employer who hires waiters without a medical examination will pay a fine and risk the reputation of his establishment.
Appearance and internal qualities are of no small importance. The waiter must be neat, tidy and well-groomed. Among personal qualities, kindness, attentiveness, efficiency, good memory, and sociability are valued. Good coordination and physical endurance will be useful (such employees spend most of their work on their feet with trays in their hands).
The average salary of a waiter in the regions of Russia does not exceed 20 thousand rubles, and in Moscow - 40 thousand rubles. But the income in both cases will almost certainly be higher due to tips. In higher-class establishments, where guests always leave a tip, unofficial income can exceed wages. Moscow waiters can earn about 100 thousand rubles in the summer months. However, you still shouldn’t count on big tips in cafes in the regions.
General provisions
This section is full of general requirements for waiters. It illuminates the wealth of knowledge and talents they must possess. The following information is also included here:
- Professional education and work experience are generally accepted conditions when drawing up an employment contract.
- A sample job description for a restaurant or cafe waiter indicates that a representative of this profession is hired and dismissed from his position by the director of the establishment.
- He is also subordinate to the administrator, the manager of the establishment.
- Service personnel must be aware of the orders of their superiors, have information about the regulations in force within the establishment, and labor safety standards. He needs to know: the names of dishes and the technological processes of their preparation, the rules of table setting, the subtleties of handling certain equipment.
