Restaurant server job requirements for intermediate and senior levels and food and beverage department organizational structure

Intermediate job requirements for restaurant servers

I. Reception Services

(I) Reception: Able to proactively guide guests to their seats and provide enthusiastic service. Relevant knowledge: Characteristics of famous dishes and snacks; knowledge of à la carte and group menu compilation.

(II) Ordering and serving dishes: 1. Able to proactively introduce specialty dishes. 2. Able to create group meal menus according to customer needs.

II. Napkin Folding

(I) Napkin Folding: Able to use different techniques to fold more than 30 kinds of napkin patterns (cup flowers, plate flowers), with lifelike appearance. Related knowledge: Napkin folding techniques.

III. Table Setting Service

(I) Pre-meal preparation: Before the meal begins, complete all necessary preparations, including menus, beverages, tableware, and utensils. Related knowledge: Banquet table setting knowledge.

(II) Layout and arrangement of Chinese and Western banquet tables: 1. Able to select appropriate tables and arrange the layout and arrangement of banquet tables reasonably according to the needs of the banquet. 2. Able to correctly arrange the table order and seating order of guests and hosts at the banquet.

IV. Beverage Service

(I) Opening Special Beverages: Able to open special beverages using the correct methods. Related knowledge: Classification and characteristics of Chinese wines; Classification and characteristics of foreign wines; Methods for opening and drinking special beverages.

(II) Special Beverage Service: Able to serve special beverages using the correct methods. Related knowledge: Special beverage serving procedures.

(III) Beverage Storage: Able to perform daily storage and service-related storage of beverages. Related knowledge: Methods for daily storage of beverages.

V. Serving Dishes in Portions

(I) Serving Dishes: Able to serve dishes at banquets using the correct methods. Related knowledge: Basic principles and methods of serving dishes.

(II) Fish Portioning: Able to independently serve various types of whole fish according to different varieties and cooking methods. Related knowledge: principles and operating procedures for separating whole dishes; common aquatic product types and service knowledge; varieties, processing and service knowledge of livestock and poultry raw materials.

(III) Disassembly of whole (shaped) dishes: We can disassemble whole chickens, whole ducks and dishes with overall shapes, with accurate techniques, neat movements, and in compliance with hygiene requirements and operating standards.

VI. Management of Tableware and Wine Utensils

(I) Provision and Use of Tableware and Wine Utensils: 1. Able to correctly provide tableware and wine utensils. 2. Able to provide an appropriate number of tableware and wine utensils according to the actual needs of dining customers. Related knowledge: Knowledge on the provision, use, and storage of tableware, wine utensils, and other utensils.

(ii) Proper storage of tableware and drinking utensils: Able to properly store tableware and drinking utensils after use.

Senior Job Requirements for Restaurant Waiters

I. Reception Services

Reception: Able to independently receive Chinese and foreign dining guests using appropriate language skills. Related knowledge: Restaurant service terminology.

II. Table Setting Service

(I) Banquet Hall Arrangement: Capable of independently arranging banquet halls to achieve standardized, elegant, convenient, and practical requirements. Related knowledge: Restaurant layout, decoration, and furnishings.

(II) Table setting for mid- to high-end Chinese banquets: Able to independently complete table setting operations for mid- to high-end Chinese banquets. Related knowledge: Knowledge of Chinese banquet table setting.

(III) Setting up medium and high-end Western banquets and desserts: Able to independently set up medium and high-end Western banquets and desserts. Related knowledge: Western banquet setting knowledge; Western dessert setting knowledge.

(iv) Flower arrangement for Chinese and Western banquets: Able to independently arrange flower arrangements for Chinese and Western banquets. Related knowledge: Knowledge of flower arrangement.

(V) Table setting for buffets, tea parties, and cocktail parties: Able to reasonably arrange the restaurant and tables for buffets, tea parties, and cocktail parties. Related knowledge: Knowledge of table setting for buffets, tea parties, and cocktail parties.

III. Banquet Services

(I) Quality Identification and Pouring Service of High-End Beverages: 1. Able to identify beverages using visual, olfactory, and tasting methods. 2. Able to provide pouring service for high-end beverages and cocktails. Related knowledge: Basic methods of beverage identification; types and characteristics of cocktails.

(II) Service of Famous Dishes and Snacks: Able to provide service for famous dishes and snacks. Related knowledge: Characteristics, processing methods and services of specially processed dishes; Origin, characteristics and service methods of famous dishes and snacks.

(III) Tea Ceremony Service: Able to provide tea ceremony services according to the different drinking methods of various teas. Related knowledge: Types and characteristics of tea; basic knowledge of tea ceremony service.

(iv) Nutritional Meal Planning: Able to formulate high-end banquet menus that meet nutritional requirements based on consumer needs. Related Knowledge: Basic knowledge of nutrition; types, functions, and compilation methods of banquet menus.

IV. Management of Tableware and Wine Utensils

Use and storage of high-end tableware and wine utensils: Able to use and store high-end tableware and wine utensils correctly. Related knowledge: Methods for using and storing high-end glassware, gold and silver utensils, and other high-end tableware and wine utensils.

V. Restaurant Management

(I) Operation and Sales: Able to rationally allocate human and material resources and organize operation and sales. Related knowledge: Restaurant service and management knowledge.

(II) Communication and Coordination: 1. Able to promptly relay customer consumption information to the chef and relevant personnel. 2. Able to organize and coordinate the relationship between restaurant service and other aspects. Relevant knowledge: Market forecasting; the relationship between service and consumption; the relationship between restaurant service and kitchen preparation.

(III) Proper Problem Handling: Possesses adaptability and can resolve service issues raised by customers. Relevant Knowledge: Basic knowledge of public relations.

VI. Training Guidance

Training and guidance: Able to provide guidance to junior and intermediate restaurant servers.

Organizational structure and job responsibilities of the catering department

I. Organizational Structure of the Food and Beverage Department

The organizational structure of the food and beverage department varies depending on the hotel's function, size, capacity, and type of restaurant. Large, medium, and small hotels each have their own distinct organizational structures, and independent restaurants also have their own unique characteristics.

Organizational structure of a large hotel's food and beverage department: It usually has a food and beverage manager, under whom are restaurant managers, banquet managers, bar managers, head chefs, etc.

The organizational structure of the catering department of a medium-sized hotel is relatively simplified, but it still includes Chinese restaurants, Western restaurants, banquet halls, bars, etc.

The organizational structure of a small hotel's food and beverage department is more streamlined, possibly with only one food and beverage manager overseeing all operations.

Independent restaurant organizational structure: It usually has a restaurant manager, under whom are the head chef, restaurant supervisor, cashier, etc.