Job responsibilities of assistant manager of catering department

In today's society, various job responsibilities appear frequently, and the job responsibilities mainly emphasize the responsibilities that should be done within the scope of work. How should we formulate job responsibilities? The following is the job responsibilities of the assistant manager of the food and beverage department that I collected and sorted out, hoping to help everyone. Responsibilities of assistant manager of food and beverage department 1

1. Supervise the activities of employees and subordinates to make them comply with the regulations on hotels.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the storage and maintenance of cooking equipment.

9. Coordinate the assignment of cooks to ensure the economical use and timely preparation of food. Responsibilities of assistant manager of catering department 2

1. Be fully responsible for the operation and management of middle and high-end western restaurants.

2. Grasp the present situation and development trend of catering market; Prepare restaurant budget, conduct cost accounting and control; Improve guest satisfaction and increase economic benefits.

3. Improve the service quality, inherit and carry forward the restaurant's distinctive style, and conduct marketing and promotion activities.

4. Handle the daily affairs of the restaurant, including: hygiene work, management of equipment and utensils, all links of dish preparation, safety work, etc.

5. Improve the rules and regulations, services and operating procedures related to catering.

6. Create a good corporate image and maintain a good relationship with all sectors of society, including relevant government agencies.

7. cooperate with the human resources department to recruit restaurant staff; Participate in the formulation of labor quotas and assessment standards; Understand the ideological trends of employees and take effective measures to retain outstanding talents.

8. Complete other tasks assigned by the general manager. Responsibilities of assistant manager of catering department 3

1. Responsible for drafting general administrative documents, written materials assigned by the director, speeches of administrative leaders and related materials;

2. Be responsible for checking the administrative documents and related written materials drafted by departments on behalf of units;

3. Be responsible for organizing the minutes of large-scale administrative work meetings and drafting meeting minutes;

4. Be responsible for the preparation of weekly meeting arrangements, and assist the director in organizing and notifying other meetings;

5. Responsible for supervising and inspecting the implementation of the administrative work plan and the resolutions of the office meeting, and feeding back the information to the leaders in time;

6. Be responsible for the daily government affairs reception, the reception of visiting guests and the daily routine work in the office.

7. Complete other tasks assigned by the leaders. ;