Job responsibilities of catering personnel department

In today's social life, we are all directly or indirectly related to job responsibilities, and formulating job responsibilities can effectively standardize operational behavior. So what kind of job responsibilities are effective? The following are the job responsibilities of the catering personnel department I have compiled for reference only. Let's take a look.

responsibilities of the catering personnel department 1

1. Take the lead in observing the rules and regulations of the company and the hotel, and implement the employee code of conduct in an exemplary manner.

2. Be responsible for the operation and management of the food and beverage department and be directly responsible to the general manager.

3. Be familiar with the business of catering department, and be good at work summary and work report.

4. Be responsible for formulating the long-term and short-term annual and monthly plans of the Food and Beverage Department, organizing and supervising the completion of various tasks and business instructions, analyzing the monthly and annual operations and reporting to the General Manager.

5. Formulate service standard procedures and operating rules, and be responsible for organizing training for employees of the Food and Beverage Department.

6. Pay attention to on-site management, regularly patrol and check the service attitude and service regulations of personnel in each position, guide the work including food quality, and solve problems in time when found.

7. Establish hygiene standards to urge this department to do a good job in hygiene and cleaning. Often carry out fire prevention and safety education.

8. cooperate with the personnel department to recruit employees, and be responsible for the selection, reward, punishment, transfer and dismissal of employees in the food and beverage department, and report the situation to the general manager.

9. Understand and master employees' ideological status, work performance, business level and family status, carry out targeted ideological education, cultivate and improve employees' hotel awareness, and help them solve some practical problems and difficulties.

11. Understand and master the function of food raw materials, organize the kitchen department to draw up a food replacement plan according to market conditions and seasons, control the standard specifications and requirements of food and drinks, and strengthen cost control. Responsibilities of catering personnel department 2

1. Assist the general manager to complete the company's budget targets and ensure the implementation of various resolutions.

2. Formulate various rules and regulations of the company.

3. Organize the formulation of labor capacity's compilation plan.

4. Organize the formulation of labor welfare system and salary management measures.

5. Organize the formulation of personnel management rules and regulations such as recruitment, transfer, assessment, promotion, rewards and punishments, and supervise their implementation.

6. Organize the formulation of employee training plan and review the annual training plan.

7. coordinate the relationship between the company and other companies in the group.

8. Work out the responsibilities of the security department and supervise its implementation.

9. Work out the' job responsibilities' of the office and drivers, and supervise the implementation.

11, responsible for the overall daily management of the company's administrative office.

11. Complete other tasks assigned by the general manager. Job responsibilities of catering personnel department 3

1. Responsible for printing, sending, receiving and filing company documents and recording company memorabilia.

2. Answer the phone and take notes.

3. Trade union work.

4. Subscription and storage of newspapers, magazines and books.

5. Planned procurement and distribution of office supplies and office equipment.

6. Maintenance of office equipment.

7. Organize to call a meeting.

8. Coordination and communication with property management companies.

9. Annual inspection of the company.

11, welcome to send.

11. Send and receive all kinds of mails.

12. Receive all foreign guests, ask about their intentions, and be responsible for transmitting information or guiding them to relevant departments. ;