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锅小福 · 常见问题

餐饮店面餐前的准备工作应该注意哪些内容?
发布时间:2019-08-09   点击次数: 来源:http://www.guoxiaofu.com

店长餐前准备工作

Shop Manager's Pre-meal Preparations
检查餐厅人、机、物能否一切运转正常。
Check whether all the people, machines and things in the restaurant are working properly.
理解当日、近期周边商圈有无大型活动,针对活动,研讨本店的促销活动,争取他们在活动期间,店面停业额也能在较高的程度,依据活动,及时调整订货量。
Understand whether there are large-scale activities in the surrounding business circles on that day and in the near future, discuss the promotion activities of our store, and strive for a higher degree of closure during the activities, and timely adjust the order quantity according to the activities.
关注左近停水停电通知,做好突发事情的应急处置工作,将店面损失减小到超低。
Pay attention to the notices of water and power outages near left, do a good job in emergency response to emergencies, and reduce store losses to ultra-low.
进入岗位辅佐备餐,现场及时调发动工积极性,引导不良心情,正常工作。
Enter the post to help prepare meals, mobilize the enthusiasm of the workers in time, guide the bad mood and work normally.
检查各岗位设备能否正常运用,能否严厉依照产品 sop操作,质量有无问题,纠正不当操作习气。检查后厨各岗位备餐状况,备货量能否充足。开启店面背景音乐,检查线上外卖有无正常登录。
Check whether the equipment in each position can be used normally, whether it can be operated strictly according to the product sop, whether there are any quality problems, and correct improper operating habits. Check the status of food preparation for each post in the kitchen and whether the stock is sufficient. Open the store background music and check whether the online takeout is logged in properly.
检查前厅收银台酒水、饮料、零钱、发票、收据、 低值易耗品等能否备足,物料能否划一码放。
Check whether the drinks, drinks, change, invoices, receipts, low-value consumables, etc. at the front desk are available, and whether the materials can be put in one yard.
餐前清扫卫生的一定要划分好卫生义务区,以超快的时间将餐厅恢复到正常状态。检查餐区卫生能否合格,餐具有无污渍和破损。
Pre-meal cleaning and hygiene must be well divided into hygienic compulsory areas, in order to restore the restaurant to its normal state in ultra-fast time. Check whether the hygiene of the dining area is qualified and the meal is stainless and damaged.
小焖锅加盟
收银员餐前准备工作
Cashier's Pre-meal Preparations
检查收银设备、网络及小票机能否能够正常 运用并开机。
Check whether cash register equipment, network and ticket machine can work properly and turn on.
登录收银软件、线上和团购,检查收银系统 日期与停业日期能否相符,如日期不对及时 通知店长更改。
Log in to the cash register software, online and group purchase, check whether the date of the cash register system is in accordance with the closing date, if the date is not changed by informing the shopkeeper in time.
清点备用金,储藏开市零钱,准备收银纸, 开启点餐灯箱。
Inventory the reserve money, store the opening change, prepare the cash register and open the light box.
清洁收银台面、收银设备,添加酒水、饮料, 跟后厨沟通理解当天估清菜品做好记载。
Clean the cash register counter, cash register equipment, add drinks and drinks, communicate with the kitchen and understand the dishes of the day and record them.
效劳员餐前准备工作
Pre-meal preparation of waiters
清洁餐区卫生:桌椅、空中、绿植、 卫生间及死角做到无渣滓、无油渍、 无水迹、无灰尘。
Clean dining area hygiene: tables and chairs, air, green plants, toilets and dead corners to achieve no residue, no oil stains, no water, no dust.
按规范做好周清洁方案,并依据周清洁方案,每周做好店面的清洁工作。
Weekly cleaning plan should be done according to the norms, and the cleanliness of stores should be done weekly according to the weekly cleaning plan.
坚持良个人形象,站位迎宾,面带笑容待客,真心的看待每一位来用餐的食客,让每一位食客感遭到效劳人员的热情和优质的效劳。
Adhere to a good personal image, stand to welcome guests, with a smile, treat every diner sincerely, so that each diner feel the enthusiasm and quality service of the staff.
辅助后厨备好当天物料并做好陈列,有问题及时反应给店长或者店面运营者,及时处理,以防给店面带来更大的损失。
Assist the back-up kitchen to prepare materials for the day and display them well. If there are problems, timely response should be given to the store manager or store operator to deal with them in time so as to prevent more losses to the store.
后厨人员餐前准备工作
Pre-meal preparation for back cooks
接货、验货,依照各项规范,对菜品停止验货,做到菜品没有任何质量、平安问题。
Receiving and inspecting food, according to various specifications, stop inspecting food, so that there are no quality and safety problems.
完成一切菜品择菜、洗菜、切配、腌制、按规范定量装盒、陈列。
Complete all dishes selection, washing, cutting and matching, pickling, packing and displaying according to specifications.
及时把菜品、饮料、酱料等摆放到餐区,做到各归其位,有序摆放。
Put the dishes, drinks and sauces in the dining area in time, so that they can be placed in their proper places and orderly.
在餐饮店面运营的餐前准备环节,每一位餐饮工作人员,都应该有高度的义务认识,在做好本职工作的同时, 保全大局,保证餐饮店面率的运营。
In the pre-meal preparation of catering store operation, every catering staff should have a high degree of obligation to understand, while doing their job well, to protect the overall situation and ensure the efficient operation of catering stores.
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