model of job responsibilities in catering (6 selected articles)
In today's society, people gradually realize the importance of job responsibilities, which are the basis of organizational assessment. I'm sure that most people have a headache about formulating job responsibilities. The following is a sample of job responsibilities for catering (selected 6 articles) carefully arranged by me, hoping to help you.
job responsibilities of catering 1
1 When it is open, the waiter will assign tasks. During business hours, the waiter assigns tasks. Coordinate and communicate the work of restaurant, food delivery department and kitchen.
2 coordinate and communicate the work of the restaurant, the food delivery department and the kitchen. Take the lead in serving guests during business hours,
3 Take the lead in serving guests during business hours, and ensure that waiters serve guests according to service procedures and standards.
4 Pay attention to special and important guests, introduce menu contents and recommend special dishes, pay attention to special and important guests, introduce menu contents and recommend special dishes, and answer questions from guests. Do a good job in customer maintenance and handle customer complaints. Answer the guest's questions. Do a good job in customer maintenance and handle customer complaints. Understand the ideological trends of employees and do ideological work in time.
5 understand the ideological trends of employees and do ideological work in time. Before the meal, check the table setting, cleanliness, supplies and equipment of the restaurant;
6 Before the meal, check the table setting, cleanliness, supplies, equipment and facilities of the restaurant. And fill in the inspection record. In good condition. And fill in the inspection record. Responsible for the replenishment of dining room utensils and fill in the bill of lading and purchase application.
7 be responsible for the replenishment of dining room utensils and fill in the bill of lading and purchase application.
8 after the business is closed every day, be responsible for the overall inspection of the restaurant and fill in the business report. After closing business every day, be responsible for a comprehensive inspection of the restaurant and fill in the business report. Organize regular training for team leaders, waiters and ushers.
9 organize regular training for group leaders, waiters and ushers. During the business period, you should report to the manager in time if you find any complaints from guests.
11 If any guest complains during business hours, you should report to the manager in time. Complete other matters assigned by the immediate superior.
11 Complete other matters assigned by the immediate superior. Responsibilities of catering post 2
1. Carry out the instructions of the restaurant manager and obey the arrangement of the restaurant manager to ensure the normal operation of the restaurant;
2. Summarize the previous day's work, arrange the tasks of the day, convey the instructions of superiors and new business policies, and check whether the attendance of employees and gfd and personal hygiene meet the requirements;
3. Check the specific implementation of all the work in the restaurant, promptly correct the employees' non-standard performance and behavior, and check the preparations for the operation of the day and the hygiene situation in the restaurant;
4. Do a good job in maintaining the dining room equipment and facilities to ensure that the dining room environment, tableware and articles are in good condition;
5. Organize and implement the training plan for restaurant staff to ensure that waiters have high quality, good professional knowledge, service skills and good service attitude. Supervise and remind employees to abide by the rules and regulations of the restaurant;
6. communicate with the guests actively, handle the complaints from the guests, ask for their opinions and suggestions, and take the initiative to take measures to solve them. Command the work on site, assist the employees to serve and put forward suggestions for improvement;
7. Organize and implement promotional activities for catering products, and supervise subordinates to vigorously promote products. Pay attention to cost control, and prohibit stealing, wasting, cheating and other loopholes;
8. Be responsible for the service management of the restaurant, and ensure that every employee follows the service procedures and standards stipulated by the restaurant to provide high-standard services for the guests;
9. Always check whether the commonly used goods in the restaurant are adequately prepared to ensure the normal operation of the restaurant;
11. Learn about the varieties supplied on that day, the varieties out of stock, the special selections introduced, etc. every day, and notify them at the pre-meal meeting. Job responsibilities of catering 3
1. Be fully responsible for the operation and management of the catering 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. Formulate the training plan and assessment system for service technology and cooking technology. 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 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. Responsibilities of catering post 4
1. Responsible for implementing the decision and operation plan of the restaurant manager. Supervise and inspect the implementation of work tasks by managers at all levels.
2. Complete all the affairs assigned by the hotel, assist the manager to hold the meeting on time, accurately carry out the manager's instructions, arrange the work, summarize the gains and losses, and optimize the management ideas.
3. Assist the manager to handle the work in the coordination department, regularly inspect the hotel and be responsible for the regional health and safety supervision.
4. Be responsible for supervising the implementation of the management system of the department, checking the operating procedures and service specifications of each post, providing customers with high-quality products and satisfactory services, and ensuring the normal operation of business hours.
5. Be responsible for the safety management of this department, and urge all departments to strictly implement the food hygiene system and various safety management systems. Do a good job in implementing the food hygiene system, carry out fire safety education, organize the competent personnel of various ministries to conduct regular inspections and appraisals on hygiene, fire prevention and safety work, and ensure the normal operation of all work in this department.
6. Pay close attention to employee training, do a good job in ideological and political work, care about employees' lives, appoint and evaluate employees, so as to ensure that rewards and punishments are clear, supervise the heads of various departments to convey and implement the work requirements, mobilize the enthusiasm of employees, and complete the requirements of the hotel.
7. If there is an emergency, the handling should be well organized, the method should be correct and appropriate, and the restaurant manager should be reported in time, and the whole process of the incident should be recorded in writing.
8. Understand the daily business situation and timely grasp the information of various affairs of the department. Assist the manager to formulate the service skill training plan, conduct employee training, establish the training assessment system, and strengthen the evaluation, reward and punishment of employee training.
9. strengthen the daily management of equipment, urge employees to use all kinds of equipment correctly, and do a good job in equipment maintenance.
11, establish a good relationship with guests, actively solicit guests' opinions and suggestions on catering, and properly handle guests' complaints.
11. Go to the staff group irregularly to learn about their living conditions and working emotions, and report to the manager when necessary.
12, set an example, strictly abide by various rules and regulations and management regulations, be strict with yourself and set an example. Food and beverage job responsibilities 5
1. Assist the manager to continuously improve and perfect the work standards and service procedures, and supervise their implementation.
2. Be responsible for the staff deployment, shift arrangement, attendance and assessment of the western restaurant, and ensure that there are posts, people and services at all service points within the specified business hours.
3. Be responsible for the management of western restaurants according to the service regulations and quality requirements of western restaurants, and keep close contact with the western kitchens to coordinate their work.
4. Grasp the market information, understand the changes of customers' situation and needs, do a good job of collecting and accumulating business data, and give timely feedback to the West Kitchen and relevant leaders.
5. Understand the supply situation and menu of the western kitchen, organize and arrange the waiters in the western restaurant to actively promote all kinds of dishes and drinks.
6. Be responsible for the cost control of western restaurants and the management of property, equipment and supplies, and do a good job in the collection, storage and consumption accounts of supplies.
7. keep the equipment and facilities of the western restaurant clean, intact and effective, guarantee them in time and put forward suggestions for updating and purchasing.
8. Be responsible for handling guests' opinions, suggestions and complaints about the service of western restaurants, and earnestly improve the work.
9. Understand the customs and taboos of various countries.
11, adhere to the service tenet of completely satisfying the guests, strengthen the on-site management of western food service, inspect and supervise the staff of western restaurants in strict accordance with the service regulations, make good preparations before meals, serve between meals and finish their work after meals, and do a good job in the post business training of employees.
11, hold a pre-shift meeting, assign tasks and sum up experience. Food and beverage job responsibilities 6
1. Preside over the daily work of the front office (front desk, warehouse) under the leadership of the assistant front office manager.
2. Supervise and inspect the implementation of the responsibility system by employees in posts within their jurisdiction, and lead employees to learn the Staff Code, so as to enhance their sense of honor and pride in the hotel.
3. Actively coordinate and cooperate with the front office and other departments.
4. Pay special attention to the ideological education and business training of employees, organize employees to study, formulate regular training for employees, and conduct regular monthly assessments to gradually improve the quality of employees.
5. Be responsible for making training plans and arrangements for new employees and trial employees, and supervise the foreman to wake up and implement them.
6. Lead employees to fully complete all indicators and tasks assigned by superiors.
7. Employees who have made outstanding contributions or seriously violated discipline within their management scope shall report to the manager in time and put forward suggestions on rewards and punishments.
8. At the end of the month, review the results evaluated by the foreman and the department inventory work, and report to the manager.
9. Keep learning cultural knowledge related to professional knowledge, improve self-cultivation, develop thinking, and do a good job in the restaurant.
11, assist the restaurant manager to do a good job in the bar and warehouse of the restaurant.
11, pay special attention to fire prevention, theft prevention and other safety work, so as to avoid accidents. ;