head waiter of the catering department

1. hierarchical relationship

1. direct supervisor: manager of the catering department

2. direct subordinate: staff of the catering department

2. job requirements

junior high school education or above and relevant work experience.

III. Responsibilities

Be responsible for the management of the steward department, and lead the staff of the steward department to do a good job in kitchen utensils and tableware, so as to keep up with the standards of five-star hotels.

1. Check the attendance and gfd of employees.

2. Arrange employees' jobs reasonably, supervise and guide employees to operate according to the correct procedures, reduce the damage of porcelain and avoid accidents.

3. Check the dishwasher frequently to maintain its normal operation and ensure that the dishes washed out are clean.

4. Check the hygiene situation in the work area and solve the problems in time.

5. Be responsible for the scheduling and attendance of employees in this department.

6. Seriously solve the difficulties and suggestions put forward by subordinates, and report to superiors in time if they cannot be solved.

7. Do a good job in communication and coordination between this department and other departments.

8. Be responsible for the training and assessment of new and old employees.

9. Strictly implement the rules and regulations of the hotel and convey the instructions and spirit of the hotel.

11, responsible for the safety of the department.