餐饮品牌连锁-运营手册.docVIP

目录

第一章组织架构及岗位职责........................................6第一节组织构架................................................................6

第二节岗位职责................................................................6A、前厅岗位工作职责............................................................6

店长工作职责...............................................................6

前厅经理工作职责...........................................................7

前厅主管工作职责...........................................................7

服务员工作职责.............................................................8

收银员工作职责.............................................................8

传菜员工作职责.............................................................9

迎宾员工作职责.............................................................9

保洁员工作职责............................................................10

值班经理工作职责..........................................................10B、厨房岗位工作职责...........................................................10

厨师长岗位工作职责........................................................10

厨房主管岗位工作职责......................................................10

粗加工岗位工作职责........................................................11

刨肉工岗位工作职责........................................................12

配锅工岗位作职责..........................................................13

切配岗位工作职责..........................................................13

出菜岗位工作职责..........................................................14

洗碗工岗位工作职责........................................................14第二章各岗位流程..............................................16第一节岗位流程..............................................................16A、前厅岗位工作流程..........................................................16

店长岗位工作流程.........................................................16

前厅经理岗位工作流程......................................................16

前厅主管岗位工作流程......................................................17