Do you know what the responsibilities of the food and beverage department are? The following are the responsibilities of the food and beverage department that I have carefully collected. Let me share them with you and enjoy them.

responsibilities of the food and beverage department 1

1. With a high sense of professionalism and responsibility, do a good job, and receive and distribute goods with clear procedures and clear accounts.

2. The work should be organized, and plans should be made according to the consumption of various materials in restaurants and kitchens every week and collected from the property management department, so that there is neither backlog nor shortage. All items should be classified and stored to prevent them from mildew and deterioration.

3. Each city sorts out the table towels and tablecloths that have been replaced in restaurants and sends them to the laundry department for washing. When the dining room floor is cleaned, the table towels and table towels must be cleaned with dirt, and the recovered table towels and table cloths should be replaced if they are damaged.

4. valuables such as gold, silver and jade should be cleaned, packed and counted after each closing. Tableware fixed in the dining room, such as silverware, knives and forks, should be checked every day, and the damaged and lost tableware should be traced and claimed according to the price.

5. Equipment and articles used for banquets, cocktail parties, buffet parties, concerts, fashion shows, exhibitions, seminars, etc. in Dali should be inventoried, and then put into storage and classified into Fang Chen to prevent loss and damage.

6. Services and articles such as ballpoint pens, menu items, toothpicks, sanitary articles such as brooms, mops, rubber gloves, vacuum cleaners, cleaning agents, office articles such as pens, ink, paper, notebooks, etc. should be distributed in a planned way, so as not to be overstocked, wasted and used reasonably.

7. for special articles, such as alcohol used in hot pot, wrong alcohol used in hot basin, candles used in western restaurants and birthday cakes, etc., you should prepare one? Some spare. Flammable articles should be stored separately to prevent fire.

8. irrelevant personnel are not allowed to enter the warehouse, and smoking is not allowed in the warehouse. Pay attention to fire prevention, antivirus, moth prevention and bite prevention, and pay attention to the sanitation of the warehouse.

responsibilities of the food and beverage department 2

1. according to the sales situation of all kinds of drinks in the daily report of bar purchase, sale and storage, calculate the total amount according to the corresponding unit price of drinks, and fill in the statistical summary table of food and beverage costs.

2. Be responsible for checking whether the list of bars and the product list are consistent, and report the problems to the department head in time.

3. check the "daily report of bar purchase, sale and inventory" and the list of bars made by various departments every day, and fill in the "sales reduction table" according to the sales volume in the "daily report of bar purchase, sale and inventory".

4. Fill in the "Seafood Consumption Statistics Table" according to the list every day, and summarize it once every 11 days, and fill in the seafood column in the "Food and Beverage Cost Statistics Summary Table", and be responsible for accounting the total consumption of seafood in the month at the end of the month.

5. register the "beverage sales reduction form" by department according to the food and beverage material requisition form of guest room drinks, western restaurant, multi-function hall, sauna fitness center, restaurant and dance hall, and fill in the cost statistics summary table according to the summary amount every 11 days.

6. make a cost report every 11 days according to the "summary table of catering cost statistics" and distribute it to all departments so that they can manage and control costs. Copy the cost report made at the end of the month and send it to the general manager, deputy general manager and department manager for reference.

7. take part in the meal inventory of each business point on time at the end of each month, check and calculate the inventory number, and put the actual number of bars in the "sales reduction table", calculate the profit and loss, and prepare the "overflow report table".

8. collate and keep the relevant information of bar accounting in the current month, and make relevant statements.

9. Responsible for the effective supervision and control of drinks and cigarettes in various bars.

11. At the end of the month, carry forward the cost of "working meals" and make statistics by department.

11. actively put forward the idea of improving the work and assist the supervisor to do a good job in this group.

12. Complete the tasks assigned by the supervisor in time.

responsibilities of the food and beverage department 3

1. Be responsible for the overall work of the hotel food and beverage department and be responsible to the general manager.

2. Earnestly carry out all work tasks and work indicators assigned by the general manager, and bear important responsibilities for the management of food and entertainment.

3. formulate the business policy and business plan of the food and beverage department.

4. draw up the annual budget plan and business indicators of the food and beverage department, review the daily business statements of each unit of the food and beverage department, conduct business analysis and make business decisions.

5. Preside over the ministerial meeting of the Food and Beverage Department, and coordinate the work of all units within the department, so that the work can be carried out in a coordinated and smooth manner.

6. Review and instruct the reports and applications submitted by subordinate units and individuals.

7. study with the executive chef, chef and banquet department how to improve the quality of food and create new varieties of dishes; Formulate or revise the menu of the year, season, month, week and day, and formulate the cost standard of food and beverage.

8. Attend the regular meetings and business coordination meetings held by the general manager of each department, and establish good relations with all walks of life.

9. supervise the work of subordinate managers to help them improve their business ability.

11. Be responsible for supervising the service of subordinate employees, so as to improve the service level of the catering department.

responsibilities of the food and beverage department 4

1. The tools, facilities and ground used for tableware washing should be cleaned.

2. Operators should be familiar with the performance, operating procedures, concentration and preparation methods of various drugs for disinfection of automatic dishwashers.

3. whether it is operated by boiling water, steam, medicine, electronic heating or combined dishwasher, it is required to meet the specified requirements of cleanliness, no water trace and no greasy.

4. The food residue spilled on the feet should be poured into a covered container at any time and removed in time.

5. after washing, wash the dish washer, disinfector, tools, venue, etc.

6. sundries and personal items shall not be stored in the tableware cleaning cabinet.

responsibilities of the food and beverage department 5

1. Be in charge of the service and operation of catering trust enterprises in the college;

2. Assist in the management of catering operations and services for faculty members;

3. Be in charge of food safety and hygiene of teachers' and students' catering;

4. Be in charge of the guaranteed use and intact rate of catering equipment and facilities;

5. Complete other tasks assigned by the leaders.

responsibilities of the food and beverage department 6

1) The manager or director of the food and beverage department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the catering department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. To formulate, implement and supervise various management systems of the department. Assess the performance of managers at all levels of the department and implement incentives and training. Approve and sign all materials and supplies used by the department.

2) attend the working meeting of the hotel department manager. Set it as a meeting of the department on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.

3) be familiar with the target market, understand the customer's needs, plan and design the menu with the chef, and develop catering products that meet the local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Management of purchasing, acceptance and storage of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.

4) Strengthen the business management of restaurants and improve the service quality. Strengthen the organization and management of banquets and improve the service quality of banquets. In addition, strengthen the management of bars and improve their operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales.

responsibilities of the food and beverage department 7

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

2. 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 indicators, and analyzing the monthly and annual business situation and reporting it to the general manager.

3. Establish service standard procedures and operating procedures. Check the service attitude and service regulations of staff in subordinate positions, ensure the quality of food, urge the department to do a good job in hygiene and cleaning, and carry out regular fire prevention and safety education.

4. cooperate with the finance department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

5. Make and organize the food replacement plan according to the market situation and season, control the standard specifications and requirements of food and drinks, and correctly control the gross profit margin and cost.

6. cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the catering department, and be responsible for organizing the training of the business and hygiene knowledge of the employees of the catering department. 7, develop service technology and cooking technology training plan and assessment system. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

8. Understand the market trends and raw material prices, control CVP marginal cost, effectively control operating costs and reduce operating expenses, thus ensuring the completion of business indicators and profit indicators. 9. Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure the normal operation.

11. Organize and arrange large-scale group meals and important banquets in person, be responsible for seeing off VIP guests and handling important complaints of guests.

11. Preside over daily and regular (once a week) meetings of the Food and Beverage Department, constantly review business conditions, adjust and improve business measures in time, and attend the meetings of department managers of the company.

12, pay special attention to the maintenance of equipment and facilities, to ensure that all kinds of facilities are in good condition and used correctly to prevent accidents.

13. coordinate the relationship between this department and other departments of the company, and do other work assigned by the general manager or deputy general manager.

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