4 selected posts and responsibilities of supervisors in catering department

With the development of society step by step, more and more occasions need to use post and responsibilities, and formulating post and responsibilities will help to improve the internal competitiveness and work efficiency. Presumably, many people are worried about how to formulate job responsibilities. The following are the job responsibilities of the supervisor of the food and beverage department that I have collected. Welcome to read and collect.

Responsibilities of the supervisor of the food and beverage department 1

1. Complete all tasks assigned by superiors on time, in good quality and in good quantity

2. Be responsible for the gfd and attendance discipline of restaurant employees.

3. Be responsible for the cleaning of the area and tableware, and make a reasonable periodic health plan.

4. Be responsible for the daily pre-meal meeting of the floor, and reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

5. Insist on commanding at the front line, find and correct problems in the service process in time, continuously improve the service quality, and properly handle guest disputes.

6. warmly receive new and old customers, be humble, meet all reasonable requirements of customers in time, and pay attention to collecting customer files and opinions and report them to the general manager in time.

7. Be responsible for the prediction and control of regional turnover, operating expenses and labor, make regular inventory, reasonably control losses and strengthen property management.

8. Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse keeper and kitchen, and complete the coordination of warranty, purchase and delivery in Germany.

9. Be responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improve the professional quality of employees, and authorize the foreman to implement the service skill training plan according to the plan.

11, do a good job plan, work summary and work report, and report to the general manager regularly. Responsibilities of the supervisor of the food and beverage department 2

1. Under the leadership of the department supervisor, check the implementation of departmental rules and regulations and the completion of various tasks.

2. Check the work dress and personal gfd of the attendant on duty.

3. Arrange, lead, supervise and inspect employees to make all preparations before business, timely and accurately report the situation of the department to the supervisor, and report the work performance of each employee.

4. Do a good job of handing over the goods and documents of each shift.

5. Be familiar with the business, play an exemplary role in the work, and assist the supervisor to enhance the cohesion of the employees in this department.

6. Strengthen the awareness of on-site management, handle emergencies in time, and lead employees to continuously improve service quality.

7. Strengthen public relations awareness and establish a good image of the hotel.

8, do a good job of employee attendance and leave, and strictly control.

9. preside over the weekly class meeting, listen to the work report of the waiters, summarize and give full play to the subjective initiative in time, put forward your own opinions and ideas on the shortcomings in operation and management, and report them to the supervisor.

11. Complete other characters assigned by superior leaders. Responsibilities of the supervisor of the food and beverage department 3

1. Be familiar with the work of this restaurant.

2. Make floor preparations before and after going to work, actively check whether the spare tableware is complete, and the utensils and necessities on the dining table are clean and complete.

3. Be diligent in mouth, eyes, hands and feet when working, and timely understand the mentality and needs of guests to provide services to customers.

4. Have a solid knowledge of business operation. Master and understand the dining rules of every drink and food that guests need.

5. customers should be active, enthusiastic, polite, patient and considerate. Make customers feel at home.

6. The usher takes the guests to the right place, and the waiter should take the initiative to pull the chairs for the guests and do a good job of reception.

7. Be good at using polite language, provide writer services for guests, and be polite, master principles, answer questions and be concise.

8. Have a strong sense of responsibility, have the ability to handle affairs independently, report problems in time when they are found, be good at asking questions before or after work, and convey the opinions put forward by the guests in time.

9. Cooperate with the foreman, obey the leadership of the foreman or above, unite and be good at helping colleagues.

11. Strengthen the study of business knowledge, constantly master service skills and improve service quality. Responsibilities of the supervisor of the food and beverage department 4

(1) Responsible for the manager of the food and beverage department, play the role of assistant, and complete all tasks assigned by superiors on time, in quality and quantity.

(2) Be responsible for gfd and attendance discipline of restaurant employees.

(3) Be responsible for the cleaning and hygiene of tableware in this area, and make a reasonable periodic health plan.

(4) Be responsible for the daily pre-meal meeting on this floor, and reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

(5) Strengthen the supervision in business, adhere to the front-line command, find and correct problems in the service process in time, continuously improve the service quality, and properly handle guest disputes.

(6) warmly receive new and old customers, be humble, meet all reasonable requirements of customers in time, and pay attention to collecting customer files and opinions and report them to the department manager in time.

(7) To be responsible for forecasting and controlling regional turnover, operating expenses and labor, making regular inventory, reasonably controlling losses and strengthening property management.

(8) Do a good job in banquet and VIP reception according to the scheduled materials such as banners, water tags, flowers and stereos.

(9) Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse keeper and kitchen department, and complete the coordination matters such as repairing, purchasing and receiving goods.