Job description of a front desk clerk: Front Desk Representative job description template

Front Desk Representative job description template

This Front Desk Representative job description template is optimized for posting on online job boards or careers pages and easy to customize for your company.

Front Desk Representative responsibilities include:

• Keeping front desk tidy and presentable with all necessary material 
• Greeting and welcoming desks as they approach the front desk
• Answering questions and addressing complaints

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Job brief

We are looking for a pleasant Front Desk Representative to undertake all receptionist and clerical duties at the desk of our main entrance. You will be the “face” of the company for all visitors and will be responsible for the first impression we make.

The ideal candidate will have a friendly and easy going personality while also being very perceptive and disciplined. You should be able to deal with complaints and give accurate information. A customer-oriented approach is essential.

The goal is to make guests and visitors feel comfortable and valued while on our premises.

Responsibilities

• Keep front desk tidy and presentable with all necessary material (pens, forms, paper etc.)
• Greet and welcome guests
• Answer questions and address complaints
• Answer all incoming calls and redirect them or keep messages
• Receive letters, packages etc. and distribute them
• Prepare outgoing mail by drafting correspondence, securing parcels etc.
• Check, sort and forward emails
• Monitor office supplies and place orders when necessary
• Keep updated records and files
• Monitor office expenses and costs
• Take up other duties as assigned (travel arrangements, schedules etc.)

Requirements and skills

• Proven experience as front desk representative, agent or relevant position
• Familiarity with office machines (e. g. fax, printer etc.)
• Knowledge of office management and basic bookkeeping
• Proficient in English (oral and written)
• Excellent knowledge of MS Office (especially Excel and Word)
• Strong communication and people skills
• Good organizational and multi-tasking abilities
• Problem-solving skills
• Customer service orientation
• High School diploma; additional qualifications will be a plus

Frequently asked questions

What does a Front Desk Representative do?

A Front Desk Representative is the face of the company and ensures they make a good first impression on any visitors or customers. They ensure the front desk is kept in order and manage and filter all communication from outside vendors and customers to internal employees either by phone, email, or verbally.

What are the duties and responsibilities of a Front Desk Representative?

A Front Desk Representative’s responsibilities are varied depending on the company. They are responsible for greeting and welcoming guests, receiving and delivering all incoming and outgoing mail and packages, answering all calls and directing as needed, scheduling meetings, and coordinating office activities.

What makes a good Front Desk Representative?

A good Front Desk Representative has excellent communication skills due to interacting with customers, employees, and vendors daily. They also have expert interpersonal skills to collaborate and give and receive criticism well. Soft skills such as friendliness and likability will help them excel in the position.

Who does a Front Desk Representative work with?

A Front Desk Representative works with customers and visitors of the business on a daily basis. They also interact with various vendors and delivery services due to signing for packages and supply orders. The Front Desk Representative can report to an Office Manager for a larger company or the owner for a smaller company.

Front Desk Clerk Job Description and Duties

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The front desk clerk is a position that is commonly found in the hotel and health care industry. The front desk clerk responsibilities comprise attending the guests, understanding their requirements, providing them with the necessary information, directing them to the concerned personnel, etc. If you have good interpersonal communication skills with some basic education and are willing to learn new things and adapt to the changing situations, then handling the front desk clerk duties would definitely be much easier.Though this is an entry level position that essentially requires him/her to handle the basic front end duties, it is a crucial position in the organization, as he/she is the first person to be responsible for impressing the guests and creating a positive image of the organization.

The front desk clerk is responsible for handling the reception, administrative and some of the accounting duties as well. He/she is responsible for welcoming the guests, serving them, promoting the services of the organization, maintaining hospitality at all times, and interacting with them in a courteous, friendly manner, both on the phone as well as while interacting with them face to face. Thus, he/she needs to perform some basic, but very important duties and to understand them in a better way, let us have a look at some key responsibilities that are mentioned below:

Key Responsibilities of a Front Desk Clerk

1. To welcome the incoming guests by immediately acknowledging their presence with a pleasant smile
2. To anticipate the needs of the guest and to provide them assistance by allotting guest rooms based on their budget
3. To follow all the procedures of the organization with respect to check in and check out procedures, understanding the concerns of the guests and sorting them out, accepting the payment by check or cash mode, etc.
4. To handle the incoming calls and to provide accurate details regarding the facilities, rates, amenities, etc.
5. To handle the mails and route the incoming calls to the concerned person in the right department, to handle the fax operations, voice mail system and assist the guests in retrieving the messages
6. To be responsible for adhering to all the rules and regulations of the organization and set as a role model for the other staff members.

The professional in the hotel industry generally carries out the above mentioned duties. However, if he/she is functioning the health care industry, his/her duties will differ slightly. Here are some of the responsibilities that need to be carried out by him/her:

• To ensure that all the records of the patient, his/her documents, forms, etc., have been prepared and kept ready prior to the appointment of the patient
• To perform all the relevant data entry work, to update the information and to verify all personal details like phone number, address, email address, etc.
• To compile all the data related to health insurance
• To communicate any changes or delays that may occur and convey it to the patient
• To document all the medical reports, prescriptions and other paper work, so that it can be picked up by the patient whenever there is a requirement
• To maintain complete confidentiality about the patients’ information and to make the entry of payments, charges and ensuring that it has been balanced on that day itself in the computer

Thus, the front desk clerk, whether he/she is working in the hotel or medical fraternity, does need to handle a broad range of responsibilities.

Essential Skills

• To be the best front desk clerk, an individual must have excellent hospitality skills.
• Strong verbal communication, ability to sort out problems effectively, good business acumen, good organization, time management and interpersonal skills are some of the other required skills.
• He/she should be well conversant with Microsoft Office and should be able to type, operate and handle the front office system efficiently and should be familiar with the relevant database software.
• He/she should be an active listener and should be able to understand the concerns of the customers.
• In case of emergencies, he/she should be able to take decisions independently as well as should be able to prioritize his/her work requirements according to the situation.

Educational Background

There is no specific educational criteria required to make an entry into this field. However, the individuals who have completed a high school diploma with some knowledge of business or those with some relevant computer background have better chances for getting that job. Associate degree in business management, hospitality, or business administration would surely get more preference over the rest of the candidates. This is only a general idea and the specifications may differ from one employer to other.

Work Schedule

The typical front desk clerk normally works during standard routine business hours. He/she may need to work in the night shifts as well or may need to work overtime on some occasions.

Salary Details

The average salary of this professional lies in the range of $24,000 to $34,000. It generally varies with the kind of experience, skills, and education that an individual has in that particular field. Similarly, it may change according to the location of the job, the size of the organization, and the type of industry he/she is employed in.

Career Prospects

There is a huge scope for the professional in this field to move to higher managerial or supervisory positions once he/she gains enough work experience in this particular field. If you have higher qualifications, there is wider scope for your personal growth as well as professional development.

Therefore, to achieve success in this field, it is crucial that you handle your front desk responsibilities effectively and efficiently and take your career to greater heights.

Related Post

Front Desk Clerk Cover Letter

Waiter Job Description | Job responsibilities and a sample job description for a waiter – Superjob.ru

I APPROVE
General Director
company name _______________________________
signature _______________________________ / full name _______________________________
date “___” ____________ 202__

This job description was developed and approved on the basis of an employment contract in accordance with the provisions of the Labor Code of the Russian Federation, Order of the Ministry of Labor and Social Protection of the Russian Federation dated December 1, 2015 No. 910n “On approval of the professional standard “Waiter / bartender”” and other regulations governing labor relations in the Russian Federation.

I. General provisions

1.1. The job description regulates the following parameters relating to the activities of the waiter: job duties, rights, responsibilities, relationships and communications by position.
1.2. The waiter belongs to the category of workers.
1.3. The waiter is appointed to the position and dismissed from it by order of the general director of the company.
1.4. The waiter reports directly to the restaurant manager.
1.5. During the absence of a waiter, his rights and obligations are assigned to other officials, about which the General Director of the company issues an appropriate order.
1.6. A person with a secondary (general) education is appointed to the position of a waiter.
1.7. Admission to the work of a waiter is carried out in the presence of a medical book, the passage of mandatory preliminary (when applying for a job) and periodic medical examinations (examinations), as well as extraordinary medical examinations (examinations) in accordance with the procedure established by the legislation of the Russian Federation. When serving meals, drinks and culinary products with the use of alcohol – age from 18 years.
1.8. The waiter must know:
• normative legal acts of the Russian Federation governing the activities of catering organizations;
• types and purpose of tableware, cutlery, table linen, accessories and inventory required for table setting;
• table setting technologies;
• Sanitary requirements for commercial and industrial premises of public catering organizations, inventory, utensils and containers;
• technologies for mentoring and training in the workplace;
• rules for placing and transferring an order to the kitchen, bar, buffet;
• general rules for the use of modern information systems for restaurant automation;
• characteristics of dishes, products and drinks included in the menu;
• food and drink pairing rules;
• rules of service culture, protocol and etiquette of customer service of catering;
• requirements for labor protection, industrial sanitation and fire safety in catering establishments;
• methods of serving food in catering establishments;
• Rules and order of serving food and drinks;
• requirements for the quality, temperature of food and drinks when serving;
• rules for portioning and technologies for preparing and presenting dishes in the presence of guests;
• types of tools and equipment used for the preparation and presentation of meals in the presence of guests;
• rules and techniques for replacing used tableware and cutlery;
• procedure for issuing invoices and settling them with restaurant guests;
• forms of settlements with consumers of catering organizations;
• operating rules for cash registers and POS terminals;
• appointment of mass events held in catering establishments;
• rules for preparing for holding mass events in catering organizations and for field service;
• features of servicing mass events in catering organizations and at outdoor events.
1.9. The waiter must be able to:
• evaluate the availability of tableware, cutlery, table linen, accessories and inventory required for table setting, and predict the need for them;
• assess the quality of table setting;
• organize training for waiter assistants in the workplace on table setting rules;
• supervise the fulfillment of preliminary table setting by assistant waiters;
• follow the rules of personal hygiene and follow the sanitary rules;
• follow the rules of restaurant etiquette when meeting and greeting guests, placing them at the table, serving menus, serving and paying;
• offer meals to guests and provide brief information about them during service;
• advise guests on the choice of wines, spirits and other drinks, their compatibility with dishes;
• take orders for food and drinks;
• use modern information systems to automate the work of restaurants;
• control the timeliness of preparation and presentation of dishes before serving;
• serve ordered food and drinks to the table in a variety of ways;
• if necessary, portion and cook meals in the presence of guests;
• provide an invoice to guests and make settlements with them according to the invoice;
• follow the rules of restaurant etiquette when seeing off guests;
• prepare a report on completed orders;
• carry out work on the preparation of the hall and equipment for servicing mass events in catering organizations;
• carry out work on preparing the premises and equipment for serving food and drinks at outdoor events;
• set tables according to the type of mass event;
• meet, receive guests at mass events in catering organizations and outdoor events;
• Serve meals, drinks at ceremonial, official receptions and other public events.
1.10. The waiter is guided in his activities by:
• legislative acts of the Russian Federation, incl. regulating the activities of catering organizations;
• Company Charter, Internal Labor Regulations, other company regulations;
• orders and directives of the general director;
• this job description.

II. Official duties of a waiter

The waiter performs the following duties:

2.1. table setting according to the standards of the restaurant;
2.2. meeting guests and placing them in the restaurant hall;
2.3. offering guests a menu, wine list, aperitif and other drinks;
2.4. recommendations to guests on the choice of snacks, dishes and drinks;
2.5. receiving, processing and clarifying orders from guests, transferring them to the kitchen and bar;
2.6. receiving ready meals from the kitchen, drinks from the bar and serving them to guests;
2.7. replacement of used dishes, cutlery and table linen in the process of serving guests;
2. 8. issuing invoices for orders placed;
2.9. receiving payment from guests and carrying out cash operations of paying bills;
2.10. service of mass events in the restaurant;
2.11. drawing up applications for replenishment of the assortment of tableware, cutlery, table linen, accessories and inventory necessary for table setting;
2.12. receipt of service tableware, cutlery and table linen;
2.13. training of waiter assistants at workplaces in table setting technologies;
2.14. drawing up current reports on completed orders.

III. Rights of the waiter

The waiter has the right:

3.1. Request from the restaurant manager information materials and legal documents necessary for the performance of official duties, clarifications and clarifications on the instructions issued.
3.2. Request from the restaurant manager and other employees of the company the documents necessary for the performance of official duties.
3.3. Require the restaurant manager to provide uniforms and a place to change and prepare for work.
3.4. Get acquainted with the draft decisions of the General Director regarding the performance of official duties, with documents defining the rights and obligations of the position held, criteria for assessing the quality of performance of official duties.
3.5. Participate in the discussion of issues related to the duties performed.
3.6. Inform the restaurant manager about violations of labor laws in the company.
3.7. Develop and submit proposals for the consideration of the restaurant manager on the organization of work within the framework of their duties, to improve the service to restaurant guests.
3.8. Require the implementation of unscheduled events for cleaning the hall, if necessary.
3.9. To protect professional honor and dignity, get acquainted with the documents containing an assessment of his activities, and give explanations on them.

IV. Responsibility of the waiter

The waiter is responsible:

4.1. For failure to perform, untimely or negligent performance of their duties.
4.2. For non-compliance with current instructions, orders and orders to maintain trade secrets and confidentiality of information.
4.3. For violation or improper execution of the Charter, internal labor regulations, job description, labor discipline, safety and fire safety rules.

V. Relationships and communications by position

5.1. The waiter works in shift mode according to the schedule approved by the restaurant manager.
5.2. Under the guidance of the restaurant manager, he plans his work for the reporting period.
5.3. Provides the restaurant manager with a report on the work done for the reporting period.
5.4. Receives from the manager of the restaurant and gets acquainted with the signature with legal information.
5.5. Performs duties of other employees of the restaurant during their absence in accordance with the order of the General Director of the company.

VI. Final provisions

6.1. The employee gets acquainted with the job description against signature when hiring before signing the employment contract.
6.2. One copy of the job description is with the employer, the other is with the employee.
6.3. The employee gets acquainted, against signature, with changes in the job description relating to general provisions, job duties, rights, responsibilities and executed by the relevant order of the general director of the company.

I am familiar with the instructions:

signature _______________________________ / full name _______________________________
date “___” ____________ 202__

Restaurant waiter job description | Occupational health and safety at school and preschool educational institution

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Package: Job descriptions for Restaurant employees

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1.

General provisions

1.1. This job description for a restaurant waiter was developed on the basis of the Professional Standard “Waiter / Bartender”, approved by Order of the Ministry of Labor and Social Protection of the Russian Federation dated December 1, 2015 N 910n, taking into account SanPiN 2.3 / 2.4.3590-20 “Sanitary and epidemiological requirements for the organization of catering for the population”, in accordance with the Labor Code of the Russian Federation and other regulations governing labor relations between an employee and an employer.
1.2. The restaurant waiter belongs to the category of employees (service personnel).
1.3. A person may be appointed to the position of a restaurant waiter:

• who has a secondary vocational education in a skilled worker training program and (or) additional professional programs in this field;
• having at least six months of work experience in the specialty in consumer service catering organizations under the guidance of a waiter;
• who has passed mandatory preliminary and periodic medical examinations, as well as extraordinary medical examinations in accordance with the procedure established by the legislation of the Russian Federation.

1.4. The restaurant waiter must familiarize himself with this job description, undergo a mandatory medical examination (when applying for a job) and annually undergo periodic medical examinations, undergo professional hygienic training (sanimum) and certification (when hiring and then annually), vaccination, and also have a personal medical book of the established form, which contains the results of medical examinations and laboratory tests, information about infectious diseases, preventive vaccinations, professional hygiene training and certification with a work permit.
1.5. The restaurant waiter must know:

• regulatory legal acts of the Russian Federation governing the activities of catering organizations;
• requirements of labor discipline of the institution, norms and requirements of labor protection, sanitation and hygiene;
• technologies for mentoring and training in the workplace;
• sanitary requirements for commercial and industrial premises of the restaurant, inventory, utensils and containers;
• types and purpose of tableware, cutlery, table linen, accessories and inventory required for table setting;
• table setting technologies for various types of events;
• description of dishes, products and drinks included in the menu;
• food and drink pairing rules;
• basics of cooking technology, culinary characteristics of cold and hot appetizers, first and second courses, dessert, cold and hot drinks, wine and vodka products;
• rules of service culture, protocol and etiquette of customer service of the restaurant;
• rules and order of serving dishes and drinks;
• requirements for the quality, temperature of food and drinks when serving;
• rules for portioning and technologies for the preparation and presentation of dishes in the presence of consumers;
• types of tools and equipment used for the preparation and presentation of dishes in the presence of consumers;
• rules and techniques for replacing used tableware and cutlery;
• the procedure for issuing invoices and settling them with restaurant consumers;
• rules for the operation of cash registers and POS-terminals;
• rules for preparing for holding mass events in a restaurant and for catering;
• features of servicing mass events in the restaurant and at outdoor celebrations.
• instructions for labor protection for a restaurant waiter.

1.6. A restaurant waiter must be able to:

• follow the rules of restaurant etiquette when meeting and greeting customers, placing at the table, serving menus;
• offer dishes to consumers and provide brief information about them during the service process;
• advise consumers on the choice of wines, spirits and other drinks, their compatibility with dishes;
• observe the rules of restaurant etiquette when serving consumers;
• control the timeliness of preparation and presentation of dishes before serving;
• to serve the ordered dishes and drinks to the table in different ways;
• portion and cook dishes in the presence of consumers;
• assess the availability of tableware, cutlery, table linen, accessories and inventory required for table setting, and predict the need for them;
• assess the quality of table setting, make adjustments;
• make settlements with consumers according to the invoice;
• observe the rules of restaurant etiquette when seeing off consumers;
• organize training for waiter assistants in the workplace on the rules of table setting;
• to monitor the implementation of preliminary table setting by waiter assistants;
• to carry out work on the preparation of the hall and equipment for serving mass events in a restaurant.

1.7. During the absence of a restaurant waiter (vacation, temporary disability, etc.), his duties are performed by an employee appointed in accordance with the established procedure, who acquires the relevant rights and is responsible for failure to perform or improper performance of the duties assigned to him in connection with the substitution.
1.8. The employee must know the rules and regulations of labor protection, industrial sanitation, fire and electrical safety.
1.9. Before carrying out activities, the restaurant waiter is trained in the skills of providing first aid to the victims.
1.10. The restaurant waiter is hired and dismissed by the director (manager) of the establishment.
1.11. The restaurant waiter reports directly to the director (manager) of the establishment.
1.12. He is guided in his work by the job description of a restaurant waiter, developed according to the professional standard, the Internal Labor Regulations, the requirements of labor protection, fire protection and anti-terrorist security, the procedure for evacuation in case of an emergency.

2. Labor functions

Restaurant waiter performs the following labor functions:
2.1. Serving restaurant consumers with dishes and drinks:
2.1.1. Restaurant table setting.
2.1.2. Meeting consumers of the restaurant and taking orders from them.
2.1.3. Serving ready meals and drinks ordered by restaurant consumers.
2.1.4. Conducting settlements with consumers of the restaurant for orders made.
2.1.5. Service of mass events in the restaurant.

3. Responsibilities

Restaurant waiter performs the following duties:
3.1. As part of the labor function of restaurant table setting:

• evaluates the availability of stocks of tableware, cutlery, table linen, accessories and inventory required for table setting;
• draws up requests for replenishment of the range of tableware, cutlery, table linen, accessories and inventory required for table setting;
• receives crockery, cutlery and table linen;
• arranges tables according to restaurant standards;
• conducts training of waiter assistants at workplaces in table setting technologies, controls the preliminary table setting (if there is a waiter assistant).

3.2. As part of the labor function of organizing a meeting of restaurant consumers and receiving orders from them:

• meets restaurant consumers and places them in the hall;
• offers restaurant menus, wine lists, aperitifs and other drinks to consumers;
• recommends restaurants to consumers for a choice of snacks, meals and drinks;
• receives, executes and refines the order of restaurant consumers;
• transfers the order of restaurant consumers to the main production and bar;
• carries out table serving according to the order menu of restaurant consumers.

3.3. As part of the labor function of serving ready meals and drinks ordered by restaurant consumers:

• receives dishes from the restaurant kitchen;
• receives drinks, fruits and other products in a bar, buffet;
• serves cold and hot appetizers, first and second courses, sweet dishes, desserts and other confectionery products, hot, alcoholic, low-alcohol and non-alcoholic drinks to restaurant visitors;
• conducts the final preparation of the dish and presentation in the presence of restaurant customers;
• replaces used crockery, cutlery and table linen.

3.4. As part of the labor function of making settlements with restaurant consumers for orders made, the restaurant waiter:

• issues an invoice for the order made by the restaurant consumer;
• provides invoices for the order made to the consumer of the restaurant;
• receives payment from restaurant consumers for the completed order;
• conducts cash transactions of payment on invoices for the completed order of the consumer of the restaurant;
• complies with the rules of restaurant etiquette when seeing off the consumer of the establishment;
• is the current reporting on completed orders.

3.5. As part of the function of serving mass events in a restaurant:

• prepares the hall and equipment for serving mass events in a restaurant;
• prepares the premises and equipment for serving food and drinks at outdoor events;
• sets the table according to the type of mass event;
• serves aperitif and appetizers, main courses, drinks at ceremonial, official receptions and other public events of the institution;
• replaces and collects used utensils and cutlery at ceremonial, official receptions and other public events of the restaurant.

3.6. The restaurant waiter observes the rules of sanitary and personal hygiene at the workplace. The waiter of the institution must be neat, combed, the uniform must be clean, ironed.
3.7. The restaurant waiter must be aware of what products (snacks, drinks) are not currently available in the kitchen or bar, warn restaurant visitors about this and offer alternative options when placing an order.
3.8. The restaurant waiter is prohibited:

• is at work in a state of intoxication;
• drinking alcohol in a restaurant;
• smoking (except for designated smoking areas).

3.9. The waiter of the establishment strictly observes his job description of the restaurant waiter, developed taking into account the professional standard, the Internal Labor Regulations, the working hours, the labor protection instructions for the operation of equipment and kitchen utensils.
3.10. The employee observes the culture and ethics of communication with employees and work colleagues.
3.11. The restaurant waiter complies with the rules and regulations of labor protection, fire and electrical safety, wearing and maintaining overalls.
3.12. The waiter constantly improves his knowledge, improves his qualifications and professional skills through theoretical training and practical activities in the restaurant.

4. Rights

The restaurant waiter has the right:
4.1. Demand the termination (suspension) of work (in case of violations, non-compliance with the established requirements of labor protection, sanitary and hygienic standards, fire safety), compliance with established standards.
4.2. Require the restaurant management to create the necessary conditions for storing material assets, providing uniforms and everything necessary for proper customer service.
4.3. To protect their professional honor and dignity.
4.4. To get acquainted with complaints and other documents reflecting the quality of his work, to give explanations on them.
4.5. Make proposals to the management of the restaurant to improve the quality of customer service.
4.6. Demand compensation from visitors for damage caused by their illegal actions.
4.7. Make independent decisions with the emergence of disputable situations within its competence, if the decision made by him does not run counter to the interests of the institution.

5. Responsibility

Restaurant waiter is responsible in the following cases:
5.1. For non-fulfillment or improper fulfillment without good reason of the job description, including for not using the rights granted by it, the Internal Labor Regulations, the legal orders of the director (manager) of the institution and other local regulations, the employee shall be subject to disciplinary liability in the manner determined by the current Labor legislation Russian Federation.
5.2. For causing material damage, the restaurant waiter is liable within the limits established by the current labor, criminal and civil legislation of the Russian Federation.
5.3. For violation of the rules of labor protection, fire and electrical safety, sanitary and hygienic rules and norms, the restaurant waiter bears administrative responsibility in the manner and in cases established by the administrative legislation of the Russian Federation.
5.4. For offenses committed in the course of carrying out his labor activity, he is liable within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.
5.5. When committing offenses established by the Labor Regulations, job descriptions, labor safety rules and other regulatory documents, written acts are drawn up, on the basis of which the system of fines established by the restaurant administration is applied. All fines are deducted from the wages of employees who committed the offense.

6. Relationships. Contacts by position

Restaurant waiter:
6.1. Works according to the schedule approved by the director (manager) of the restaurant.
6.2. Receives instructions from the head directly, information of a regulatory and organizational nature, gets acquainted with the relevant documents against receipt.
6.3. Informs the manager of the establishment about malfunctions of the furniture and electrical equipment of the hall, kitchen utensils, plumbing, breakage of doors and locks, defects in flooring, glass, etc.
6.4. Carries out activities in close contact with restaurant employees; constantly exchanges information on issues within its competence with the administration and work colleagues.
6.5. Is instructed in labor protection and fire safety, electrical safety; periodic medical examinations.
6.6. About accidents, emergencies in the operation of energy and water supply systems, sewerage, in case of violations of sanitary rules that pose a threat of the emergence and spread of infectious diseases and mass poisoning, the restaurant waiter must immediately report directly to the head (in his absence, to another official) .