Introduction to the responsibilities of modern hotel management

With the in-depth development of market economy and the rise of tourism industry, the society needs a large number of highly skilled talents who are familiar with the management methods and operation modes of hotels and catering enterprises, have high service skills and management level, and have good professional ethics. The following is the information about the responsibilities of modern hotel management that I have compiled. Welcome to read it.

Responsibilities of the Hotel Chef

First, be responsible for the overall work of the kitchen and ensure the quality of all finished and semi-finished products. Each product must be examined and approved, and the color, fragrance, taste, shape and utensils of the product meet the requirements of the hotel's "Complete Collection of Cuisine" before the kitchen can be used. Timely file back the nonconforming products and correct the mistakes of the parties. 2. Be responsible for approving kitchen material purchase orders, and cooperate with the warehouse keeper to review the quantity, quality and price of all kinds of raw materials purchased every day.

3. Be responsible for the cost accounting of the kitchen, pay attention to cost saving from all aspects of the kitchen, check the cutting and matching of water, electricity, oil and raw materials during the meal every day, and the first thing to do when you go to work every morning: rummage through the refrigerator, find out the dishes that should be sold out that day and make arrangements at the morning meeting.

4. Be responsible for the use, maintenance and maintenance of the equipment in this department, and formulate relevant systems, and assign special personnel to be responsible.

5. Be responsible for strictly supervising the hygiene of all stalls according to the requirements of the Food Hygiene Law, so as to ensure the customs clearance every day. Guide the work of kitchen stalls.

VI. Accept the work guidance of the Executive Chef, and assist him in the understanding of market conditions, the development of dishes and the competition of chefs.

7. Establish a kitchen learning system, organize regular chef training, and improve the overall quality and comprehensive skills of kitchen staff.

8. The chef must know the ordering situation of the day and make timely arrangements for preparing materials.

9. Track the preparation work of each stall before the meal.

11. on the last day of each month, make an inventory of the raw materials that have been collected but not used, and report them to the finance department the next day.

Xi. Complete other tasks arranged by the hotel general manager and executive chef.

management of catering waiters

1. Staff are not allowed to bring rings, watches, etc. to work, and they are not allowed to have long hair and nails, and they should maintain a good gfd.

2. Wash and dress your hair. Women should wear light clothes during working hours and attach a hairnet.

3. Clothes should be neat and straight.

4. You are not allowed to walk around the workplace wearing your own clothes while working.

5. Cover your hands when sneezing, and leave the workplace and wash your hands.

6. No heavy perfume and hair gel. No beard and long hair (male).

7. Don't dig your nostrils, teeth and ears with your fingers. Don't touch your hair and rub your eyes.

8. After going to the toilet, you must wash your hands and wipe them clean.

9. Fresh-keeping cabinets, hoods, sewers, etc. should be cleaned daily, and the walls must be kept clean.

11, the staff who take out food, utensils and spices from the restaurant shall be punished as theft.

11. Before shift, all fire points must be strictly checked to ensure that all parts of oil, gas, water and fire are closed, and doors and windows can be bolted before getting off work.

12, the restaurant's successor must arrive at the post on time, carefully check the duty log, and ask the situation in time if it is unclear.

13. The succession personnel should have detailed written records of the matters that need to be handed over, and explain them clearly orally.

14. The successor shall confirm the signature after carefully checking the handover records, and immediately start to deal with relevant matters.

Job responsibilities of catering waiter

1. Obey the leader of the foreman and make good preparations before meals. Such as ordering menu, carbon paper, pen, splint, lighter and personal hygiene and dress.

2. Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve hygiene quality.

3. Use service honorifics, greet guests with a smiling face, and ask the number of guests actively. Guests should smile when leaving their seats. According to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness, we will constantly improve our service attitude.

4. Be familiar with the menu and drinks, actively promote the sales to the guests, and fill in the menu and drinks list of the guests according to the specifications.

5. Completes the replacement of tableware and linen in the dining room.

6. Take an active part in training and training, constantly improve service skills and improve service quality.

7. Keep in mind that it is not difficult to satisfy the guests, but you need more smiles, more greetings and more services. Try to remember the names, habits and likes of frequent customers, so that guests can feel at home.

8. Be familiar with the service facilities and projects in the service area, so as to answer the guests' inquiries.

9. Actively participate in various business trainings to improve the service level.

11, responsible for the designated scope of public health. Take good care of the guests' belongings and hand them over to the foreman immediately.

11, master the knowledge of dishes, pay attention to color and pattern collocation. Master the number of people eating and the reasonable price of the dishes to promote the dishes. Familiar with sales promotion skills and master the psychology of dining guests.

12. Pay attention to polite language, speak clearly, be kind, speak moderately and smile.

13, it is forbidden to eat food with peculiar smell.

14. After ordering, you must ask the guests to confirm it again and send it to the kitchen for production in the first time. Menu handwriting must be neat, clear, neat, serial number, not easily torn, invalid menu.

Cashier's Job Responsibilities

Cashier is the most basic and important link in the financial jurisdiction, which will directly affect the operating conditions of the service area. Therefore, the following duties and responsibilities are specially formulated.

first, it must be handled in strict accordance with the provisions of the wine list, cashier list, joint collection and invalid accounting issued by the finance department of the service area.

second, arrive at the post on time, check the facilities and equipment, and make all preparations for business collection.

Third, in accordance with the cash management system, we should clearly understand and do a good job in the collection, payment and custody of cash and various bills, and strictly abide by the confidentiality system in the service area.

fourth, do a good job in reception, settlement and collection, so as to be stable, accurate and fast. Carefully check the requirements of guests for accounting settlement, and accurately count the cash when receiving and paying. If any objection is resolved in time, an appropriate reserve fund limit shall be maintained in accordance with financial regulations, and the rest shall be submitted to the financial cashier in time.

5. prepare the business day report and the account of materials, funds and bills according to the specified time, so that the accounts are consistent with the money and the accounts are consistent.

VI. Daily revenue and turnover must be implemented? Unpaid? Provisions, such as discovery? Long or short? Phenomenon, must truthfully report to department leaders.

7. The reserve fund must be checked every day, and it is not allowed to offset it with white bars, borrow overdraft cash, misappropriate cash at will or lend it.

8. Be responsible for cleaning the area, and it is forbidden for irrelevant personnel to enter the bar.

9. The reception is warm and courteous, and the words are clear, and you are not allowed to throw, throw, jilt or throw the money.

X. Be responsible for the cash receipts and payments in the service area, and be directly responsible to the manager.

Xi. Be responsible for the safety of bar materials, and compensate for any shortage.

XII. Be responsible for the safe storage of cash received, accounts receivable and various tickets. Be responsible for compensation in case of shortage.

XIII. Be responsible for the loss caused by the guest's complaint that wrong account was overcharged and undercharged due to careless cashier work.

XIV. Be responsible for the loss caused by careless work wrangling during the handover from work to work.

XV. Be responsible for the losses caused by the confusion of documents, statements, cash, receivables and free bills.

XVI. Turn in the business income of the previous day at 9: 11 every morning, and do not take the business money out of the service area privately.

XVII. do a good job in registering all kinds of consumer bills and amounts. Eighteen, complete other tasks assigned by the leadership.

After-kitchen management

1. Facilities and equipment management:

1. Kitchen equipment such as mutton machine, refrigerator, rice steamer, dough press and other equipment are all used by special personnel;

2. Master the correct use of the equipment you use;

3. Do not use kitchen equipment without the consent of the chef;

4. Maintain the equipment you use regularly to ensure the normal use of the equipment;

5. After work, the chef should arrange a special person to check all the equipment and power supply in the kitchen to ensure that nothing is lost before leaving the kitchen and locking the kitchen door.

6, found hidden trouble, should promptly report to the chef, timely maintenance;

2. Management of tools and utensils:

1. Kitchen tools and utensils, such as kitchen knives, upsetting dishes, work tables, dishes trays and baskets, must be managed by individuals, so as to ensure that all tools and utensils are in charge, so that things are managed by someone and everyone is in charge;

2. Tools and appliances must be kept clean and intact at all times;

3. All personnel should master the normal use of kitchen tools and utensils;

4. Check the kitchen tools and utensils in the store regularly. If there are gaps or damaged tools and utensils, the kitchen staff should pay compensation equally or by the person in charge;

3. Product management:

1. All kitchen products (cold dishes, pasta, meat, vegetables, semi-finished products) must be distributed to people, so as to ensure that all dishes have special personnel responsible for quality control.

2. Ensure that the products are sanitary, adequate in quantity, delicious, without gaps in tableware, qualified in shape and uniform in specifications;

3. If customers return food or complain due to quality reasons, the food quality gatekeeper will punish them according to the food price; If discounts are caused due to quality reasons, and economic losses are caused to the hotel, compensation shall be paid according to the economic losses caused to the hotel;

4. The chef who has repeatedly complained about the quality of the dishes has the right to give other punishment or dismissal.

fourth, health management;

1. Personal hygiene management:

A. Male chefs must be trimmed, beardless, without long nails, wear chef's hat and chef's clothes, and always keep them clean and tidy;

B, all chefs must take a bath every three days to keep it clean and odorless;

C, all chefs are not allowed to use cosmetics, so as not to affect the taste of the products;

D, don't take off your work clothes and work cap at will in the kitchen;

2. Environmental sanitation management

A. All cleaning tools and appliances, including mops, dust bags, brooms, rags, glass brushes, etc., must be stored in designated places, and must be cleaned and put back in their original places after use;

B, divide the health area according to different posts to ensure that it is always clean. And all personnel must take part in Monday's health cleaning;

C, assign a person to regularly check the cleaning of kitchen feet and utensils;

5. Purchase and storage management of kitchen raw materials;

1. After the daily business, the chef should summarize the meat, vegetables, cold dishes, pastries and other products of that day, summarize the raw materials used that day, and summarize the remaining raw materials that day;

2. According to the summary data, list the quantity of raw materials to be purchased tomorrow, submit them to the buyer, and weigh the purchased raw materials to ensure the quantity and quality of the purchased raw materials;

3. During the business period, the chef should supervise all links, put an end to waste, and take necessary punishment for people and things that cause waste;

4. After the business is over, the remaining raw materials shall be weighed and properly kept by a designated person to avoid waste.

preparation of information for inquiry service

(1) inquiry about accommodation passengers

(1) whether the guests are staying in this hotel.

(2) guest room number.

(2) Inquiries about the inside of the hotel

Inquiries about the inside of the hotel usually involve:

(1) The location and business hours of restaurants, bars and shopping malls. (2) Place and time of banquets, conferences and exhibitions.

(3) Other services provided by the hotel, business hours and charging standards.

(3) Introduction to the situation outside the store

Inquiries about the situation outside the store usually include the following contents:

(1) Tourist spots and their traffic conditions in the city where the hotel is located.

(2) Location and traffic conditions of major entertainment places, commercial areas, commercial institutions, government departments, universities and related enterprises.

(3) Basic information about large-scale literary and sports activities in the near future. (4) Traffic conditions in the city.

(5) flight information of international and domestic flights.

III. About the inquiry service

(1) Inquiring about the guests

(2) Inquiring about the guests

Front office management

The information desk often receives inquiries about the guests, such as whether the guests are in the store and their room numbers. The specific handling procedures are as follows:

(1) When the guests inquire at the front desk, they should be warmly greeted.

(2) If you don't understand, please ask the guests to write it down on paper. (3) Quickly search the information of the guest through the computer.

(4) Ask the guests by phone whether they will meet the visitors, and then follow the guests' advice; If the guests don't want to meet, they should skillfully refuse the visitors.

(5) When the guests are not in the room, they should politely ask for the visitors' opinions. Do you need to leave a message or come back later? It is strictly forbidden to tell the visitors the guest's room number.

(6) If the guest you are looking for is a team guest, you should contact the team liaison. (7) When the required information is not found, politely explain it to the guests. Iv. Message service

there are usually two types of messages accepted by hotels:

one is? A visitor's message? ;

second? Guest message. ?

(1) guest messages

? A visitor's message? Refers to the message of visiting guests to in-house guests, in triplicate. After receiving visitors' messages, the inquirer should first turn on the message light in the guest room of the interviewee, and then