Hotel food and beverage supervisors need to give timely feedback to the manager and the chef about the food and services of the guests, understand the guest's situation, and personally serve the important guests. Properly handle the problems and guests' opinions in the restaurant and report to the manager in time. The following is my carefully collected job responsibilities of hotel catering supervisor. Let me share them with you and enjoy them.
Responsibilities of Hotel Catering Supervisor 1
1. Seriously do the restaurant service work according to the manager's arrangement, and have relevant work experience
2. Be proactive and enthusiastic, and provide better service for guests,
3. Obey the leadership, unite and be good at helping colleagues;
Job responsibilities of hotel catering supervisor 2
1. Take charge of the operation and management of regional catering stores in an all-round way;
2. Make performance distribution indicators according to business objectives and lead the team to complete performance;
3. Train employees and subordinates in sales skills/services;
4. Implement the relevant management regulations of the company and establish a good atmosphere for the team;
5. Be responsible for the recruitment, motivation and talent development of employees in shopping malls;
6. Manage the handling of employees' and customers' complaints and communication with relevant government departments;
7. Assist the manager in daily management affairs;
Responsibilities of Hotel Catering Supervisor 3
1. Supervise the staff of this project to do a good job in reception according to the reception regulations.
2. Continuously improve the quality of catering products and services.
3. check regularly and count the equipment, tableware, linen and other items in the restaurant.
Hotel catering supervisor's job responsibilities 4
1. Responsible for the daily management of 2-4 stores in Paradise, and do a good job in the daily operation and management of the frontcourt of the catering point to ensure the realization of business objectives.
2. Analyze the sales data, constantly adjust and improve the operating conditions, and improve the satisfaction of tourists.
3. Develop good customer relationship, personally supervise or participate in important reception activities, actively solicit guests' opinions and suggestions, and handle guests' complaints. Supervise the establishment and improvement of customer reception files.
4. do a good job in the scheduling of restaurants and take the lead in implementing the rules and regulations of the park.
5. control the cost of low-value consumables in restaurants, pay special attention to cost accounting and energy-saving control, strengthen the management of raw materials, reduce costs and increase profits.
6. Implement the assigned training work and regularly evaluate the work performance of subordinates.
7. Take full responsibility for safety management within the business scope of the area under its jurisdiction, eliminate potential safety hazards in time and prevent safety incidents/accidents.
8. Make a work plan for the maintenance of front-end equipment and facilities, and arrange their implementation.
9. organize the front-end personnel to participate in the company's safety training and various safety inspections, and rectify the potential safety hazards in time to avoid safety incidents/accidents.
Responsibilities of Hotel Catering Supervisor 5
1. Responsible for establishing and managing catering channels of branches, developing and maintaining catering terminals, and achieving sales targets;
2. Be responsible for the management and development of dealers and distributors in the region, and unify the price system of catering channels;
3. Be responsible for the construction and maintenance of catering product image of each branch;
4. Be responsible for the management and development of the sales team.
Responsibilities of Hotel Catering Supervisor 6
1. Assist in the management of building catering related modules, manage daily catering matters and administrative and clerical work.
2, food procurement plan formulation, afternoon tea plan formulation, food inventory management, floor catering module operation management.
3. Implement the company's rules and regulations, and implement the scope of post responsibilities of the catering side.
4. Implement the work arrangement and transfer of post personnel, so as to set up posts according to needs, distribute according to work and make reasonable working hours. Others: such as coffee machine operation management, vending machine operation management, event catering operation management.
Job responsibilities of hotel catering supervisor 7
1. Be fully responsible for the management of the catering department, implement the company's business policies and food safety and hygiene systems, and be responsible for cost control.
2. Make the annual and monthly operation and management plans of the food and beverage department according to the actual operation situation.
3. Attend hotel meetings, preside over departmental meetings, implement matters related to hotel meetings, learn about departmental work, and arrange and check departmental work.
4. Do a good job in caring and communicating with employees, and take the lead in implementing various rules and regulations of the hotel.
5. Actively implement all the tasks assigned by the hotel, lead the staff of the department to complete all the reception tasks and business indicators, and strive to increase the operating income of the restaurant.
6. Supervise the chef to control food hygiene and cost, and introduce new dishes every month to improve customer satisfaction.
7. Be responsible for the cost control of the department, and guide the cost management of raw materials, receipt and inspection, food quality management and hygiene management to increase revenue and reduce expenditure.
8. control the cost management of low-value consumables and raw materials, pay special attention to cost accounting and energy-saving control, reduce costs and increase profits.
9. Do a good job of communication and coordination with other personnel in the department to ensure the smooth progress of the work.
11. Strengthen on-site supervision, adhere to front-line inspection and management, patrol the operation of restaurants and kitchens every day, check the work of subordinates and employees, and the service quality and sanitary quality of restaurants
, and find and correct problems in service in time.
11. Be responsible for the maintenance, repair and sanitation of restaurant facilities and equipment.
12. supervise health work, including personal hygiene of employees, food hygiene, tableware hygiene, environmental hygiene and operational safety.
13. Develop and maintain good customer relationship, personally supervise or participate in important reception activities; Solicit guests' opinions and suggestions, and handle guests' complaints; Supervise the establishment of
and improve customer files.
14. Be responsible for attendance, performance appraisal and evaluation of the department.
15. Organize departmental training activities and do a good job in selecting, allocating and cultivating departmental talents, including building echelon talents.
complete other tasks assigned by superiors.
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