Large Catering Department Job Responsibilities (Selected 11)
In our ordinary daily life, we have a direct or indirect connection with the job responsibilities, job responsibilities refers to the work content of a position needs to be accomplished as well as the scope of responsibility that should be borne. Then the format of the job duties, you mastered it? The following is I help you organize the large catering department job duties (selected 11), for your reference, I hope to help friends in need.
Large Catering Department Job Responsibilities 1
1, the implementation of the company's various management systems, organizations to establish and improve the department's various systems processes, guidelines and supervise the implementation of;
2, the development of the department's work plan, pioneering and innovative, rich in operating characteristics, leading the department to complete the sales of food and beverage colleagues of various sales and operating indicators;
3, carefully supervise catering commodities Production, sales, distribution process implementation, strengthen the management of food and beverage commodity production, purchase, preservation, etc., improve and implement the work standards, to ensure food hygiene and safety, optimize the dining environment;
4, supervise the restaurants, water bars to do business before the preparation of materials, sales preparations, standardized service in the business, the business after the settlement, inventory, closed closing the garden closing work;
5, daily routine patrols
6, strengthen the management of purchase channels, and suppliers to establish good relations of cooperation, and constantly enrich the food and beverage categories to meet the diverse needs of customers and changing market demand;
7, reasonable arrangements for the daily work of the department's staff in various positions, supervise and coordinate the successful completion of the work of the staff in various positions;
8, the organization of departmental job knowledge training, improve efficiency, regular assessment of the performance of the work, the establishment of a talent pool;
9, inspection and supervision of the restaurant, bar and other facilities and equipment standardized use, and do a good job of regular maintenance;
Large Food and Beverage Department Job Responsibilities 21, is responsible for the implementation of the implementation of the decision-making of the manager of the restaurant and the operational plan. Supervision and inspection of managers at all levels of the implementation of work tasks.
2, to complete all the affairs of the hotel accounted for, to assist the manager to convene a meeting on time, the accurate implementation of the manager's instructions, the arrangement of the work to sum up the gains and losses, optimize the management of ideas.
3, to assist the manager to deal with the coordination of work within the department, regular inspection of the hotel is responsible for regional health, safety supervision.
4, is responsible for overseeing the implementation of the department's management system, checking the operating procedures and service standards of each position, to provide customers with quality products and satisfactory service, to ensure that the normal operation of the business hours.
5, is responsible for the department's safety management, supervise the strict implementation of food hygiene systems and various safety management system. Do a good job of implementing the food hygiene system, carry out fire safety education, the organization of the ministries in charge of regular health, fire prevention, safety inspections and competitions, to ensure that the work of the Department of the normal action.
6, pay close attention to staff training, good ideological and political work, care for the lives of employees, the appointment of staff, assessment, and ensure that rewards and penalties are clearly distinguishable, supervise the various departments in charge of conveying the implementation of the work required to mobilize the enthusiasm of the staff to complete the various requirements of the hotel.
7, if there are emergencies, dealing with well-organized, correct and appropriate methods, and timely report to the restaurant manager, and the whole process of the incident to make a good record of the text for the record.
8, to understand the daily business situation, timely grasp of the department's affairs of the information. Assist the manager to develop service skills training program, staff training, and the establishment of a training assessment system to strengthen the assessment of staff training and rewards and punishments.
9, to strengthen the daily management of equipment, supervise staff to correctly use a variety of equipment, and do a good job of equipment maintenance and repair.
10, the establishment of a good relationship with the guests, take the initiative to seek the views of guests on the catering and suggestions, and properly handle guest complaints.
11, from time to time in-depth staff groups, to understand the staff's life situation and working mood, if necessary, report to the manager to deal with.
12, lead by example, strictly abide by the rules and regulations and management provisions, from strict discipline, demonstration.
Large Food and Beverage Department duties 3
First, directly responsible for the general manager, the management of the hotel is fully responsible.
Second, is responsible for assisting the general manager of the hotel's business management to make decisions and sound operating system; responsible for the implementation of the implementation of the general manager's decision-making and operational plans.
Third, is responsible for supervising and checking all levels of management personnel on the implementation of work tasks.
Fourth, is responsible for assisting the general manager to convene regular meetings to arrange the work of the summary of gains and losses, optimize management ideas.
Fifth, is responsible for regular inspection of the hotel inside and outside the health, safety supervision.
Six, is responsible for assisting the general manager to deal with the coordination of work between departments.
VII, responsible for all affairs of the hotel administrative office, warm and courteous reception of foreign personnel.
VIII, is responsible for assisting the general manager to supervise the implementation of the management system of all departments, check the operating procedures and service norms of each position, to provide customers with quality products and satisfactory service.
nine, accurate implementation of the general manager of oral or written instructions, and actively and well to complete the task.
x. Adhere to the daily meal time in the service of the first line of site inspection and supervision to ensure normal operation of business hours.
xi, is responsible for the establishment of a sound staff file, do a good job of personnel management; timely report to the general manager of the hotel personnel changes.
XII, from time to time in-depth staff groups, to understand the staff's living conditions and working mood, if necessary, to the general manager to report processing.
xiii, responsible for the management of the hotel's internal goods, familiar with the hotel needs to grasp the name of various types of goods, models, specifications, unit price, use. Check whether the purchased items meet the quality requirements, the hotel's items purchasing and quality requirements have the responsibility of supervision.
XIV, is responsible for the development and improvement of safety and security system measures, deployment of the security department's work plan, arrangements and check the implementation; is responsible for organizing the investigation of major cases and accidents in the hotel, and to the general manager of the treatment of opinions, report on the results of the investigation and handling.
xv, is responsible for the development of the hotel engineering department maintenance management approach, reasonable arrangements for engineering maintenance, equipment maintenance work smoothly, to ensure that the hotel's daily operation of normal.
xvi, is responsible for regular inspection of the computer system use, regular computer equipment for the necessary maintenance; is responsible for the organization of common personnel for common troubleshooting, supplies replacement training.
XVII, dealing with emergencies, the organization should be strict, the method should be correct, handling should be appropriate, and timely report to the general manager or the relevant departments, and will be the whole process of the incident to do a good job of written records for the record.
xviii, abide by the rules and regulations, set an example, strictly abide by the rules and regulations and management provisions, from strict discipline, demonstration.
Large Food and Beverage Department duties 4
1, the implementation of comprehensive management of the restaurant to ensure that the guests to provide quality food and beverage services, to complete the monthly business indicators.
2, responsible for catering staff post business training, supervise the post to grasp the training work, improve the quality of staff business.
3, according to the development of service standards, to ensure that the staff of the guest service correctness and consistency.
4, check all kinds of appliances broken lost situation, the cost of consumables to minimize.
5, maintain and develop customer relations, establish customer files. Handle guest complaints, communicate with guests and seek guest feedback.
6, regular meetings of the Food and Beverage Department, and before the start of the meal to convene a pre-shift meeting of the restaurant to set up the task, to complete the uploading and downloading work.
7, grasp the basic construction of the staff team, familiar with and grasp the ideological situation of the staff, work performance and business level, to carry out regular education on courtesy and professional ethics, pay attention to the training, assessment and selection of talent, training all employees according to the development of service standards, proficiency in service skills, quality and efficient work.
8, the development, implementation and supervision of the department's management system.
Large Catering Department Job Responsibilities 5
1, responsible for the development of catering department marketing plan, long-term and short-term operating budget, leading all employees to actively complete and overfulfill the business targets.
2, presided over the establishment and improvement of the catering department of the rules and regulations and service procedures and standards, and supervise the implementation.
3, regularly in-depth reports and check the work of various departments, control the catering department of the income and expenditure, set the price of food and beverage, supervision of procurement and inventory work, effective cost control.
4, check the work of the management staff and restaurant service standards and the implementation of various rules and regulations, found that the problem of timely measures to excel in the completion of the work, effective cost control.
5, responsible for the appointment of subordinate department heads and their management of daily supervision, regular performance evaluation of subordinates.
6, the organization and implementation of the catering department staff service technology and culinary skills training, improve the quality of staff, for the hotel to establish a good. Image and reputation.
7, the establishment of good relations with guests, take the initiative to seek the views and suggestions of guests on food and beverage, and actively and seriously deal with guest complaints, to ensure maximum satisfaction of guests' food and beverage needs, improve the quality of food and beverage services.
8, do a good job of communication, coordination and cooperation between the catering department and other departments.
9, fully responsible for the development and implementation of the catering department work plan and operating budget, supervise the daily operation and management of the catering department, to ensure that the guests to provide quality and efficient catering services and cost control.
Large Catering Department Job Responsibilities 6
(1) On time to participate in the department's regular meetings and business meetings, in strict accordance with the department manager to prepare the plan is responsible for the implementation of the organization.
(2) Strengthen the daily management of the catering department of the forecourt of each post, to train the restaurant manager's management, supervision level.
(3) to strengthen the various types of meetings, banquets and large-scale activities designed to organize and reception, make a detailed service reception plan in advance, and to supervise and check to ensure that the activities of the reception effect.
(4) according to the standard check service standardization, to provide guests with quality service, VIP guests personally arranged to receive reception, to ensure that the service effect.
(5) grasp the situation of each meal, reasonable and rational adjustment of the service force, communication and control of the overall service process. Ensure the successful completion of the service reception.
(6) from time to time to participate in the pre-shift meeting of each team, strengthen the daily inspection and inspection, and check out the problem in a timely manner to solve, summarize the reasons and case study.
(7) Coordinate the cooperation relationship within the post under his jurisdiction and other posts.
(8) According to the plan, regular training of subordinate staff on job skills.
(9) To finalize the rules and regulations and work procedures of the post under his jurisdiction.
(10) for the subordinates to set a good example, in a variety of ways to stimulate the enthusiasm and creativity of subordinates, tap the potential of employees.
Large Catering Department Job Responsibilities 7
1, responsible for the department held a meeting of the meeting records, and convey the catering department manager of the various instructions.
2, is responsible for the catering department of foreign staff attendance, and make a record, to record the Department of Finance and Personnel Department report.
3, send and receive, custody of the catering department of various documents, contracts and foreign departments of various documents, official letters, letters, contracts.
4, responsible for the reception of visitors, dealing with a variety of telephone, telex, fax.
5, responsible for the replacement of the menu of each restaurant and the production of its banquet menu.
6, responsible for all restaurant bills of lading, purchase orders, check request form issuance.
7, to complete the catering department of the main, deputy manager of other tasks assigned.
Large Catering Department Job Responsibilities 8
1, reception of guest visits, answering questions, dealing with a variety of telephone, fax, photocopying.
2, responsible for the department held a meeting of the meeting records, and convey the director of the catering department of various instructions.
3, send and receive a variety of documents, reports and other written materials, processing and filing documents will be categorized.
4, responsible for the catering department of external staff attendance, and make records, to the Ministry of Finance and Personnel Department report.
5, responsible for the replacement of the restaurant menu and the production of various banquet menus.
6, is responsible for all restaurant receiving orders, purchase orders, transfer orders issued.
7, to complete the director of the catering department of the other work assigned.
Large Food and Beverage Department Job Description 9
1, develop and organize the implementation of the Food and Beverage Department of all business operations plan.
2, supervision, implementation of the department's formalized management system.
3, assessment of direct subordinates of the character performance and implementation of incentives and training.
4, to participate in the hotel department manager to coordinate the work of the meeting.
5, regularly recruited to open the department's regular meetings, cost control meetings and budget meetings.
6, check the operation of the department under his control, information feedback and all safety, health and service work.
7, the development and improvement of the operation, management of new plans, new measures.
8, familiar with the hotel's main target market, understand the consumer demand for food and beverage, and targeted development and provide food and beverage products and services to meet their needs.
9, management and control of food and beverage procurement, acceptance and storage, reduce costs and reduce waste.
10, the scientific management of kitchen production, sound kitchen organization, rational layout, to ensure the quality of dishes, reduce waste in production, mobilize the enthusiasm of kitchen staff.
11, to strengthen the daily management of the dining room, improve the quality of service to customers, and train the restaurant manager's management and supervision level.
12, weekly meetings to analyze catering costs, review the cost of dishes and drinks.
13, play the enthusiasm of all employees, supervise the implementation of the department's training program, the implementation of effective incentives.
Large Catering Department Job Responsibilities 10(1) Catering Marketing Manager under the leadership of the general manager of the restaurant. Carry out all sales back to the work post.
(2) in-depth understanding of the Company's regional characteristics of consumption dynamics, instantly grasp the dining information. Feedback to the department head.
(3) is responsible for the completion of the company's marketing indicators, and actively do a good job of customer visits, digging for new customers, expanding the corporate brand
(4) with the booking department to do the work of improving the relevant customer information, and fill in the corresponding booking information according to departmental regulations, and do a good job of communicating with the floor of the various departments to coordinate the work
(5) to assist in the department to formulate the overall market development strategy and the specific Implementation of the program
(6) to comply with the rules and regulations formulated by the company, some of the requirements of the system, such as special factors such as the position, by the general manager of the special approval
(7) weekly need to provide the appropriate information, and customer information feedback in the booking desk
(8) monthly visit to the company's customers signing a single, such as pending single unit or individual signing a single should be carried out to collect the business payment collection, the period of time to collect the collection In accordance with the provisions of the agreement, special circumstances should be submitted to the general manager for approval, where there is no special approval, more than the time to the appropriate amount in the performance bonus deduction
(9) with the floor manager to track guest complaints, deal with the guests and guests between the guest I have a good relationship
(10) strictly abide by the company's property system and information confidentiality system, and shall not be disclosed to the outside of the restaurant information
large Catering Department duties 111, with a high degree of professionalism and sense of responsibility, to do their jobs, receive and issue items to clear procedures, clear accounts.
2, the work should be organized, weekly according to the restaurant, the kitchen the amount of various materials to develop a plan and collect from the property department, neither backlog nor shortage. All items should be classified and stored to prevent mold and deterioration of items.
3, each city will be replaced by the restaurant tablecloths, tablecloths, etc., sorted and organized to send the laundry department to wash the paint, the restaurant floor to receive clean tablecloths, tablecloths must be dirty for clean, recycling of tablecloths, tablecloths, if there are damaged to be replaced.
4, valuables such as gold, silver, jade, each time after the market to clean, packaged and counted into the warehouse. Fixed in the restaurant tableware such as silverware, knives and forks, etc., every day to check the damage and loss to be traced, according to the price of claims.
5, Dali banquets, cocktail parties, cold lunches, concerts, fashion shows, exhibitions, seminars and other equipment, supplies, etc. should be counted, and then put into the warehouse classification and display to prevent loss and damage.
6, for service utensils and items such as ballpoint pens, menu, toothpicks, hygiene supplies such as brooms, mops, rubber gloves, vacuum cleaners, detergents, office supplies such as pens, ink, paper, notebooks, etc., should be planned to receive and issue, so that there is no backlog, no waste, and rational use.
7, for special supplies, such as hot pot with alcohol, hot pot with alcohol wrong, western restaurant and birthday cake with candles, etc. to prepare some spare. Flammable items should be stored separately to prevent fire.
8, do not allow unrelated personnel to enter the warehouse, are not allowed to smoke in the warehouse. Pay attention to fire, poison, moth, bite, and pay attention to the health of the warehouse.
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