1、Roles and ResponsibilityRoles and Responsibility崗位分工崗位分工Topics 目錄Specific Roles具體分工具體分工21Purpose of defining roles分工目的分工目的11.1 Purpose of Defining Roles 分工目的分工是為了讓我們更專業地從事工作。分工是為了讓我們更專業地從事工作。分工可以使我們的工作更有效率。分工可以使我們的工作更有效率。海底撈鼓勵一崗多能！海底撈鼓勵一崗多能！說明：各門店因為店面格局不同，崗位分工會略有差異。22.1 Specific Roles and Responsibi

2、lity 具體分工 Defining Post崗位分工崗位分工Operations前堂前堂Kitchen后堂后堂2.2 Operations Roles & Responsibilty 前堂崗位分工 Reception Counter 門迎組門迎組RestaurantService服務組服務組Operations前堂前堂2.2.1 Reception and Hosting 門迎組ReceptionReception門迎組門迎組門迎門迎Welcomestaff游樂園游樂園Playroom美甲美甲Manicure電話吧電話吧Reception酒水吧酒水吧BeverageToilet at

3、tendant2.2.2 SERVICE AND OPERATIONS 服務組 1、Be attentive to the customers注意力放在顧客身上；注意力放在顧客身上；01 2、Timely and accurate and be professional能做到快速準確及業務熟練；能做到快速準確及業務熟練；02 3、Deliver special service timely and accurately.能夠準確提供常規特色服務。能夠準確提供常規特色服務。03 4、Eager to serve customers, Observant and meticulous.急客人所急，

4、做到察言觀色。急客人所急，做到察言觀色。04Responsibility of a Server服務員基本要求2.3 Kitchen Roles AND Responsibility 后堂崗位分工傳配組傳配組上菜房上菜房Kitchen后堂后堂Food runner& Side KitchenMain kitchen2.3.1 Food runner & side kitchen 傳配組food runner & side kitchen傳配組傳配組配料間配料間Soup Selection小吃房小吃房SnacksStaff Meal 員工餐員工餐Kung Fu Noodl

5、e撈面撈面food runner &side kitchen傳配組傳配組Fruits Preparation水果房水果房Sauce Preparation油碟房油碟房Washing area毛巾房、洗杯間毛巾房、洗杯間Food Runner傳菜傳菜Soup Soybean milk & Beverage Preparation 打湯、豆漿、飲料打湯、豆漿、飲料2.3.Beverage and Runner2.3.Beverage and Runner 傳配組傳配組Clearing收臺收臺7 Rules to food runner. 傳菜員七不端傳菜員七不端u Non conf

6、orming quality, do not serve. 質量不符合要求不端；質量不符合要求不端；u Non conforming Quantity, do not serve. 分量不足不端；分量不足不端；u Non conforming hygiene, do not serve 衛衛 生不達標不端；生不達標不端；u Dryness to vegetables, do not serve 不灑水不端；不灑水不端；u No garnish, do not serve. 不點綴不端；不點綴不端；u 顏色不純不端；顏色不純不端；u 形狀不符合要求不端形狀不符合要求不端 1、Familiar w

7、ith operations, timely accurate, strong sense of safety awareness業務熟練，快速準確；安全意識強業務熟練，快速準確；安全意識強012、Full concentration on work.注意力要放在工作上注意力要放在工作上023、Strong sense of co-operations 主動、配合意識強。主動、配合意識強。034、Polite and courteous.禮貌用語好禮貌用語好04RESPONSIBILITY OF A RUNNERRESPONSIBILITY OF A RUNNER 傳菜員基本要求傳菜員基本要求

8、 2.3.2 SIDE KITCHEN 上菜房你你CHECKERSECTION上菜員上菜員PREPERATIONSECTION備菜員備菜員MEATSECTION羊肉間羊肉間你你殺魚間殺魚間ROUGH FINISH粗加工粗加工SEA FOOD 1,Ensure freshness of food, ensure portioning of food quantity.菜品新鮮，嚴格執行份量、質量要求；菜品新鮮，嚴格執行份量、質量要求；012、 Timely and accurate delivery of food.快速、準確快速、準確02 3、Able to maintain good hygiene and proper placing of food. 衛生工作好，擺放