The concrete content of cafe management and management system

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

One. Work flow of each shift of the waiter:

(1) the work flow of the morning shift waiter

At the 5:30 pre-shift meeting, the monitor will be responsible for checking the grooming of the staff, checking in and arranging manpower (it will take about 10 minutes before the shift), and the monitor will be responsible for assigning special tasks for each group on that day.

Before 6:00, the waiters will be in position to check the hygiene and preparation work in the area under their jurisdiction.

The first group: the waiter prepares items in S / R: about 6 large pallets, 4 round pallets, a folded napkin, 15 sets of salt pepper bottles and 10 white napkins bring out the first group of SIDE-BROAD. Then, first put the salt pepper bottle on the stage (left salt and right pepper), then wet a white napkin knife and fork with hot water, prepare 12 sets of breakfast seats on two round trays, first set the table by the river (No. 2-6), then set it (No. 21-23), finally set table No. 1 and area B, after placing the knife and fork backup coffee, hot water and hot milk, pay attention to whether the WARMER insertion system has been inserted when putting coffee, hot water, etc., on the WARMER. Drive to the position of ON and MED, then put the SIDE-BROAD items in reserve, and prepare a clean knife and fork for use.

The second group: put the knife and fork on the table and prepare the SIDE-BROAD items, then be responsible for preparing the cake car, clean the car body, turn on the cooling switch of the cake car, set the switch to-5 ℃, and check whether it is working properly, prepare three dessert plates, fold the handcloth, cake shovel and knife for the cake car, and wrap it in a white napkin as required.

Groups 3, 4, 5 and 6: the waiters in the fourth group should open the back door and turn on the lights on the inner porch after going to work, and the rest of the groups can take the method of the first group, put clean knives and forks on the stage, and prepare SIDE-BROAD items. The sixth group should depend on whether 2 sets of WARMER are required for the guests of the day, and make 2 pots of coffee, hot water and fresh milk (coffee will not be prepared until guests arrive, so as not to deteriorate).

The receptionist arranged the wine car decoration at the door and the decorative wine bottles on the buffet table.

Pick some dirty chairs to the bottom of the north gate and inform the housekeeper to clean them every day.

Dinner will be served on time at 6:00 (including light meals and buffets). If there are no special circumstances, you should complete all the preparatory work 5-10 minutes in advance, wait for the guests to come for dinner, start business, and do a good job of service and reception during the shift.

* Breakfast buffet: 6:00-10:00

* Breakfast time: 6:00-11:00

Breakfast is eaten in batches and finished at 7:00. (arrange breakfast time flexibly according to business situation)

At 6:30, each group should arrange personnel to do a good job of daily hygiene work (with the permission of guests and personnel), such as the sun god and the big flower jar on the table should be wiped clean, and check that the tableware and knives and forks put on the stage are clean and undamaged, the fourth group should send a waiter to wipe the porch dining chair and the BBQ chair and the BUFFET table, and the fifth group should send a staff to wipe the floor of the bar. At the same time, put the BB chair behind the waterfall neatly and sweep the floor. And mop it clean. Each group has prepared sugar cups that need to be used to turn the stage. Wipe off the SIDE-BROAD countertops and wooden edges of each group.

7:00 morning deputy shift (half a day) working hours, pre-shift meeting, the monitor is responsible for roll call and sign-in, check grooming, convey relevant matters and requirements, and assign staff work arrangements.

6:00-11:00 do a good job of service and reception according to the breakfast service process.

The breakfast buffet ends at 10 o'clock before 11:00. The first thing to do for the day is daily hygiene and periodic hygiene. First of all, clean the floor and put the table on the lunch buffet (for example, during the promotion of food or drink, put the promotion card on the stage at the same time). Wipe clean the salt and pepper bottles, wipe clean the edge of the table, do not stick hands, the table can not leave milk marks, etc., and then prepare ice water, hand washing cups and lemons Replenish SIDE-BROAD cutlery, make preparations for lunch, prepare tableware and clean linen cabinets.

The fourth group: change to the smoking area after breakfast, put on the cigarette cup, and use the breakfast.

All the coffee pots are handed over to the dishwasher to clean up, and then bring back hot water. Put the stainless steel milk pot used for breakfast in the bar, return the milk teapot to the bartender, then take the stainless steel pot to the kitchen to wash and then put hot milk.

Group 5: responsible for picking up the cake from the bakery and putting it in the cake car as required, in case of

The name of the new cake should be told to the monitor to write in the ventilation book.

The third group: responsible for sweeping the marble and the floor around the buffet table, pay attention to use

Respect the notice board to prevent employees and guests from slipping.

From 10:30 to 11:00, some of the staff of the morning shift welcome will have lunch in batches with a meal time of 30 minutes.

The variety of breakfast plates that are sold at 11:00 is changed to that of the main dish of the restaurant. The receptionist is responsible for putting the price plate of the buffet on the display at the door and changing the menu.

Change to a freshly ground coffee machine set up in the restaurant to provide guests with fresh coffee, such as when the coffee brewed in the bar before 11:00 is used up, or freshly ground coffee can also be provided. the first team is responsible for regularly cleaning the coffee grounds left by the coffee machine.

The morning shift staff should look at the whiteboard to understand the soup of the day and the varieties that are out of stock.

11:00-14:30 do a good job of service and reception according to the lunch and dinner service procedures.

Lunch is arranged for some employees from 11:00 to 11:30.

* lunch buffet: 12:00-14:30

After the middle shift takes over at 12:30, the morning shift arranges meals for the staff who have not eaten.

The after-shift meeting will be held at 13:40 in Splash R, summarize the work of the day, sign and return, with the consent of the manager.

Get off work (check if there are any hotel items in the pocket, and if so, clear them out).

(2) the work flow of the middle shift waiter:

11:50 memorize the soup of the day, the out-of-stock varieties of the restaurant and the special introduction of the chef. Learn about the notices and buffet food posted on Shammer R, check your grooming, and sign in.

The meeting will be held before 12:00 class to learn about the food ordering, record the relevant regulations and notices, and conduct training on business knowledge and operation.

12:30 basic workflow:

① took over from the floor and handed over the shift with the morning shift staff.

② points out the valuables in this group (small coffee shift, wine knife, steak knife, silver sweep, shovel, etc.)

③ check the spare parts of this group (tableware, sauce bread, knife and fork, hotel pen, Chinese style shift, chopsticks, ice water, sugar cup, hand washing cup, decaffeinated coffee, water cup, paper towel, toothpick, clean white napkin, two-color napkin, etc.)

④ checks the customer status and billing situation of this group.

⑤ check whether the power supply and computer can be used properly.

⑥ does a good job of service.

Group 1:

① adds coffee beans to the brown machine.

② checks whether the fresh milk in the milking machine needs to be added or deteriorated, if so, notify

Bar staff

③ adds the Expresso cup to the top and bottom of the brown machine.

④ has enough teapots, milk spoons, tea bags (2 boxes), Chinese tea (fragrant tablets, Pu'er,

Tieguanyin, Oolong), coffee dish, middle tablecloth, 4 brown pots (3 filled with hot water and 1 for tea), ice water

⑤ basic workflow work, welcome and see off at the door at any time.

Groups 2 and 3:

Work according to the basic workflow, check whether the third group of tablecloth cabinets have been supplemented, such as the fifth group is empty, the third group of personnel should take care of passing drinks.

Group 5:

① is in charge of passing on the drinks.

② tidies up the BB stool, dining chair and floor hygiene behind the waterfall and around the fish pond.

③ is in charge of cleaning in front of the cashier's desk.

④ works according to the basic process.

Group 4:

① is responsible for replenishing hot water for 2 coffee pots on the bar (1 for hot water and 1 for tea).

② is in charge of the sanitary work of the verandah and Shammer R, and the items of Sstroke R should be placed neatly.

③ C STATION's replenishment work: teapot, milk spoon, water cup, middle tablecloth

The inner porch door of ④ should be closed at any time.

⑤ is responsible for turning on the lights on the inner porch if it is dark.

⑥ works according to the basic process.

Group 6:

① checks whether the table and chair are aligned in a straight line.

Whether any of the flowers and plants have been broken down and cleared out in time on ② 201203,

③ will welcome you to the door at any time.

④ check whether the tablecloth has been replenished

⑤ works according to the basic process.

12:00-14:30 do a good job of service and reception according to the lunch and dinner service procedures.

14:15 the buffet staff will remind each group leader that the buffet will be held at 14:30.

Pick up the meal.

14:30 basic workflow:

① removes dinner seats (knives and forks, napkins, butter plates) and provides afternoon tea seats on Saturdays and Sundays.

② checks whether dirty knives and forks have been washed.

③ replenishes each group of items.

All groups of ④ should clean up (floor, table, chair).

The second, fourth, fifth and sixth groups of ⑤ need to remove the dirty linen.

If ⑥ has a reservation for afternoon tea, set up the table and put on the reservation card.

⑦ checks the billing situation and customer information of this group.

⑧ conducts the reception of afternoon tea.

15:00-17:30 do a good job of service and reception in accordance with the afternoon tea and light meal service procedures.

At 15:30 groups 5 and 6 began to lay tablecloths and table for dinner.

16:30 basic workflow:

The fifth and sixth groups of ① should lay out the tablecloth and position it.

Each group of ② will arrange the reservation according to the dinner reservation, put on the reservation card, and know the reservation situation.

③ employees began to eat in batches with a meal break of 30 minutes.

Each group of ④ will replenish enough spare parts.

⑤ carries out normal service work.

All dirty knives and forks in each group of ⑥ were washed.

17:15 reminds the afternoon tea guests to divide the meal at 17:30.

At 17:30, each group of ① will spread out the tablecloth, position it, and check again whether the reservation card has been put on the stage.

Noodles, decorate the booking table with special reception (such as birthdays, wedding anniversaries, holidays)

After all the spare parts of ② have been replenished, the ground hygiene should be cleaned up.

③ is ready to receive guests who come to dinner.

18:00-24:00 do a good job of service and reception according to the lunch and dinner service procedures.

At 18:30, the total value of the evening shift foreman will arrange the work of the middle shift waiter, and the middle shift will be responsible for wiping 10 plates of juice.

A cup.

20:30 ① Group 4 is responsible for tidying up Sramp R

The second, fourth, fifth and sixth groups of ② removed the dirty linen.

③ personnel of each group remove the dirty tableware of this group.

④ held an after-work meeting in Smaar R to sum up the work of the day and sign out.

After ⑤ has been approved by the manager, get off work (check if there are any hotel items in the pocket, if any).

To clear it out).

(3) the work flow of evening attendants:

At 17:50, we will see the varieties that are out of stock, supply, old hot soup, BUFFET food, and new ones.

Information, sign in.

Concentrate on the pre-class meeting at 18:00 (record bookings, requirements, work arrangements in the responsible area)

Go to each group to take over with the team leader at 18:30. When taking over, count the valuable knives and forks and be clear about the guest situation and bill. Spare parts (tableware, sauce and bread, knife and fork, hotel pen, Chinese style, chopsticks, ice water, sugar cup, hand washing cup, caffeine-free coffee, water cup, paper towel, toothpick, clean white napkin, two-color napkin, etc.), do a good job of guest service.

At 21:15, the group leader will inform the guests of the closing time of the buffet.

The buffet ends at 21:30. At the same time, the tablecloths of each table are changed into paper and the seats are taken up.

22:30-23:30 midnight snacks are eaten in batches.

The following parts are listed as the basic requirements for closing the market at 24:00, and all groups should be completed according to the requirements: the completion of daily and periodic hygiene; knives and forks in several areas, if the guests of the group do not leave, they should take good care of the guests first; replenish the cleaning sauce Replenish all the spare parts of the tableware After all the guests have left, they should do a good job in the hygiene work of the group (sweeping the stool, sweeping the floor, wiping the edge of the table, wiping the base, wiping the windowsill, wiping the steps, changing the sugar cup, wiping the table card, collecting and withdrawing the salt and pepper bottles, setting up, using dry cloth for daily waxing, wiping (turning off) the computer, soaking kettle, milk kettle, ice spoon, aligning table and chair, checking whether the table furnishings meet the requirements, cutting off the power supply of the coffee stove, and counting suit sets (folding neatly). Sort and put it in the bag), and ask to pick out the dirty ones and tell the monitor to send them for washing the next day. Tidy up and prepare the dining cabinets, drawers and items in the cabinets.

Another: group 1: responsible for area B sanitation, sweeping wooden bridge, dragging wooden bridge, clearing according to daily arrangement

The white edge of the clean wood bridge, pour the smelly water under the coffee machine, wipe the brown stove, turn off

And unplug the system.

The second group: responsible for cleaning cloth grass.

Group 4: responsible for the hygiene of the porch, C STATION and marble in front of the bar (first

Sweep the floor, mop the floor after), clean the cloth, tidy up the Shammer R, and do a good job of sanitation, wipe the brown stove of the wine bar, and pull out the electricity system.

Group 5: move the BB chair and the dining chair stored under the waterfall into the restaurant at 12: 00 o'clock

(behind platform 72), fold the shawl into the bag, pick out the dirty ones, tell the foreman to deliver the washing, clean the linen, if the cleaner has a rest, be responsible for wiping the BB chair.

Group 6: clean the cloth, sweep the marble floor, wipe the coffee stove and freeze completely

You can't put it in the cabinet until you have it.

The after-work meeting will be held at 1:40 in Splash R, summarize the work of the day, sign and return, and get off work (check-out).

Whether there are any hotel items in the bag, if so, clear it out.