The restaurant business has excellent development prospects, and there is high competition in it. In the conditions of the modern market of services, it is important to consider everything: the interior of the institution, the kitchen, stylistic features and creative ideas. However, in many respects, the popularity of a particular institution, as well as its profitability, depends on the work of maintenance staff. That is why it is worth paying special attention to its selection and training. To help restaurateurs - this job description. Waiter - what is this position, the fulfillment of what duties and the presence of what personal qualities does it assume? 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 comes down to three basic principles:
- competent table setting;
- knowledge of the basic rules of etiquette;
- skills and techniques for serving visitors.
The responsibilities of the waiter are not only competent table setting, maintaining the cleanliness of tablecloths and dishes. Attendants should be well versed in the menu of a restaurant or cafe, know the main components and the way of preparing a particular dish, and also navigate in alcoholic beverages, which can emphasize the taste of culinary delights. This is spelled out in an official document called the “Job description”.
The waiter is obliged to own and use the technical skills and techniques of competent customer service, because the reputation of the establishment and its popularity depend on the quality of service.
Communication with customers
This is a separate category of duties that should be paid 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, this particular employee (only in the most difficult cases - the administrator) will solve all conflict situations that may arise due to 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 to understand the intricacies of communicating with people well. Contact with the client is not just official communication, which boils down to the choice of food and drink. This is a joke, a friendly smile, and also a very subtle combination of informal communication and respect for subordination. It is worth noting that restaurant connoisseurs often characterize their activities as a business based on personal communication.
The functional responsibilities 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 responsibilities of staff are clearly spelled out in an official document called “Job Description”. The waiter is obliged:
- to maintain cleanliness on tables, namely, to clean dirty dishes from them in a timely manner and change to clean, as well as monitor the state of tablecloths and napkins;
- to optimally arrange furniture in the institution: to adjust the chairs for the departed customers, to extend the tables for a more comfortable placement of other visitors;
- monitor the number of permanent table settings: deliver spices, salt, toothpicks and napkins on time;
- to be neat, to wear overalls, to have a neat and well-groomed appearance, while not standing out with bright make-up and jewelry on the 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 a senior waiter or administrator.
In addition, it prescribes a few more recommendations that catering staff should follow, job descriptions. The waiter should take an active part in planned / unplanned subbotniks and sanitary days, and also strive to improve his skills and, as far as possible, take advanced training courses.
Features of the work of the waiter at special events
First of all, it has slightly different functional responsibilities than a full-time employee, such a waiter. For banquets, corporate evenings, anniversaries and other special occasions, people are invited who, for various reasons, have not undergone formal training, but wish to work in the restaurant business. In this case, the waiter should look at banquets as an excellent opportunity to demonstrate their skills to a potential employer and master the technical methods of serving visitors.
There are several types of banquet services, from simple serving drinks and snacks to complex celebrations with a large number of main dishes and snacks. The reputation of the entire establishment, as well as the mood and comfort of visitors, depend on the correct and coordinated work of the waiters.
Bartender waiter
For the organization of catering in the institution is responsible not only the waiter. The service rules also apply to the bartender, who also must competently fulfill his duties and serve visitors. So, for example, the bartender must monitor the quantity and assortment of alcoholic beverages, be able to prepare a variety of cocktails, as well as master the psychological techniques of serving 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 anyone can work as a waiter. Yes, indeed, students can work part time in small cafes, but for fashionable restaurants with exclusive cuisine, qualified personnel will have to be selected, whose work will largely determine the reputation of the institution and its profitability. Maintain cleanliness on tables, clean dirty dishes in time and update serving items (spices, salt, napkins and toothpicks), master psychological techniques, and know the features of cooking a particular dish, as well as understand alcoholic beverages - everyone should be able to, know and keep up with the waiter.
The rules for servicing visitors are not clearly stated instructions. Today, there are a huge number of creative restaurants with an original concept of doing business. But even in this case, the staff should be competent and responsible in order to avoid unpleasant situations at the workplace.