Job responsibilities of secretaries in catering department

In the progressive society, job responsibilities are used more and more frequently, and formulating job responsibilities is helpful 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 secretary of the catering department I collected for you, for reference only. Welcome to read them.

job responsibilities of the secretary of the food and beverage department 1

1. job responsibilities

1. receive visitors, answer relevant questions, and handle all kinds of telephone calls, faxes and photocopies.

2. Be responsible for the minutes of meetings held by the department, and convey various instructions from the director of the food and beverage department.

3. Send and receive all kinds of documents, statements and other written materials, and handle and classify the documents.

4. Be responsible for the attendance of external employees in the food and beverage department, make records and report to the finance department and personnel department.

5. Be responsible for changing the menus of various restaurants and making various banquet menus.

6. Be responsible for the issuance of all restaurant pick-up orders, purchase orders and transfer orders.

7. complete other tasks assigned by the director of food and beverage department.

2. Qualifications

1. Proficient in using office automation software.

2. Be proficient in operating all kinds of office equipment and understand the basic procedures and operation of the food and beverage department.

3. Have a technical secondary school education or above and have more than one year's working experience.

4. Hospitality is warm and courteous, dignified and generous, with good communication skills.

5. Be able to coordinate the interpersonal relationship of various departments well.

introduction to the catering department

the catering department is a place where the hotel provides dining and leisure services for guests, mainly providing high-quality food, drinks and warm, thoughtful and careful services, so that guests can get value-for-money and enjoyable dining enjoyment.

the catering department is one of the main revenue-generating departments of the hotel. Including Chinese restaurant, western restaurant, banquet hall, lobby bar, bar and other sub-departments. Providing western-style a la carte, buffet, group meal, banquet (cocktail party), conference and other dining and bar services for guests requires flexible operation, strict management, increasing revenue and reducing expenditure, and constantly improving the social and economic benefits of the hotel.

the catering department has strong business, wide service reception and heavy workload, and its service quality directly reflects the management level of the hotel, and the catering department needs to work with various departments of the hotel. For example, the purchase of various materials, the control of items and the checkout fee of the food and beverage department need to communicate and contact with the purchasing department and the finance department; The personnel necessary for the operation of the food and beverage department need to contact the human resources department to make personnel changes and transfers.

the work of the food and beverage department should ultimately implement several major business indicators:

1. To control the cost rate, the operating gross profit margin should reach more than 65%.

2. Have a series of dishes with hotel characteristics.

3. Operating income accounts for more than 1/3 of the hotel's total income.

general rules for deduction of food and beverage department

explanation of deduction:

1. One point will be deducted for each mistake, and three points will be deducted for the same mistake twice in one month.

2. Accumulate three points of verbal warning, six points of written warning, nine points of final warning every month, and dismiss immediately if the score exceeds nine points.

3. The deduction system and the restaurant bonus system are made at the same time.

4. The addition and deletion of the system shall be discussed by all the managers of the Food and Beverage Department.

5. Every deduction of 1 points will be deducted according to 1 yuan money, which will be uniformly reported to the personnel department every Monday.

Deduction rules:

1. Not wearing a famous brand when on duty

2. Not cutting nails according to regulations or not paying attention to personal hygiene

3. Female colleagues did not wear light makeup, did not tie up their hair shawls, and brought too many accessories. Male colleagues didn't shave, and their hair was too long

4. Tableware was not classified and stacked in the underpass

5. They didn't wear shoes, socks and uniforms according to regulations

6. They didn't patrol the table frequently

7. They didn't stand as scheduled or gather together to talk among colleagues when they were not working

8. They didn't clean up according to regulations, or made it unclean and missed work

. Insufficient and unclean tableware

11. The turntable is not kept clean before and after meals

11. The dirty tablecloth and teapot are not cleaned in time

12. The sundries on the table are not cleaned in time

13. It is impolite, disrespectful to the guests or complains at work

14. The workbench is equipped with personal items

15. No tray is needed to set the water cup. Do not use the correct method of holding the cup

16. The dirty water cup is not placed according to the regulations. Scrubbing

17. Ignore the requests of guests who are not in this area

18. Use hotel articles for personal use

19. Push down the trolley to close the desk without permission according to the regulations

21. Dishes are not placed everywhere according to the regulations

21. Snacks are eaten at work

22. Cloth and grass are not placed neatly according to the regulations

23. Sundries are piled up under the fire hydrant

25. The dirty linen in the linen cabinet is not counted or cleaned after finishing the counting

26. The main points of work are not followed in the service procedure

27. The guests are forced to tip (dismissed immediately)

28. Colleagues talk loudly, quarrel and fight in the dining room

29. Their manners are indecent (personal gestures)

31. Disobeying the boss's work arrangement or neglecting the work

32. Failing to prepare well

33. Rumors mislead people and undermine unity (immediate dismissal)

34. There are no pens, lighters or other appliances on duty

35. Wandering around the restaurant or hotel after work

36. The guests did not clean up on the stage in time after leaving. Don't use polite terms to address guests and don't like guests to sit in their own area

38. Don't walk the staff passage according to the regulations

39. Don't light cigarettes and pour drinks with guests in time

41. More than two cigarette butts in the cigarette holder are not replaced in time

41. Don't actively recommend dishes to guests or don't repeat the menu after ordering

42.

For all interviewers, there is only one purpose: to get the most information about you in the shortest time. If you want to prepare for an interview efficiently, start with these seven major aspects!

1. Please describe your previous work experience and achievements in the most concise language.

ii. professional background: what qualities do you think this position should have?

3. working mode are you used to working alone or in a team?

fourth, the value orientation. what do you think of your former unit and boss?

5. Qualifications How do you describe your personality?

6. Is it convenient to pay? Tell me what your current salary is.

7. background investigation. do you mind if we do some investigation through your old company? 95% of the interviews are basically inseparable from these questions. Of course, it is possible to ask some professional questions. I think if you have done it, it should not be difficult. Generally, interviewers will not ask too many professional questions. Responsibilities of the secretary of the food and beverage department 3

Job description: 1. Be responsible for the minutes of meetings held by the department and convey various instructions from the manager of the food and beverage department.

2. Be responsible for the attendance of foreign employees in the Food and Beverage Department, make records and report to the Finance Department and the Personnel Department.

3. Send, receive and keep all kinds of documents and contracts of the food and beverage department and all kinds of documents, official letters, letters and contracts of other departments.

4. Be responsible for receiving visiting guests and handling all kinds of telephone calls, telex and faxes.

5. Be responsible for changing the menu of each restaurant and making the banquet menu.

6. Be responsible for issuing all restaurant bills of lading, purchase orders and cheque application forms.

7. complete other tasks assigned by the manager and deputy manager of the food and beverage department. ;