All kinds of job responsibilities in catering industry (selected 6 articles)

In daily life and work, people gradually realize the importance of job responsibilities, and it is very important for enterprises to standardize employment and avoid risks. I believe many friends are very upset about formulating job responsibilities. The following are all kinds of job responsibilities in the catering industry (selected 6 articles), welcome to share.

Responsibilities of various positions in the catering industry 1

1. Carry out the instructions of the bar supervisor, supplement the required amount of drinks in the bar according to the beverage application form provided by the supervisor, prepare ice particles, seasonings, polish glass glasses, etc., and do all the preparatory work before class.

second, master the service methods, service standards, operating specifications and operating procedures of drinks and drinks, and master the use methods of various tools and utensils in bars.

Third, according to the operating rules, correctly prepare various popular cocktails to ensure the quality of various drinks.

fourth, understand the origin, raw materials, brewing process, characteristics, market prices and drinking methods of various wines and beverages.

5. Pay attention to the psychological endurance of consumers, be good at selling drinks to guests and do a good job in service.

6. Maintain a good cooperative relationship with the floor attendant and assist the floor attendant to provide the services urgently needed by the guests.

7. Pay attention to collecting guests' opinions, improve guest relations, actively communicate with guests, properly handle guests' complaints, and report to the bar manager when necessary.

8. Before leaving work, do a good job in cleaning the bar, wine cabinet, refrigerator, display cabinet, wine mixing tools and glass glasses in the responsible business place.

9. Make a detailed work record on duty.

11. Complete other tasks assigned by the manager and supervisor. Responsibilities of various positions in catering industry 2

1. Responsible for receiving, inspecting, weighing and filling out documents.

2. Responsible for distributing goods for each project according to the needs of training teachers.

3. Be responsible for sorting out the remaining materials and putting them in order.

4. Be responsible for checking the warehousing data, making warehousing accounts and forming electronic files.

5. Responsible for packaging and dividing frozen goods.

6. Responsible for issuing purchase orders and ordering materials needed for the next day.

7. be responsible for summarizing purchase orders and interfacing with suppliers. 3

1. Strictly implement the warehouse management system and labor system, so as not to be late or leave early, and stick to the post.

2. All incoming materials shall be carefully checked (visas, invoices and acceptance sheets) and carefully counted. Only when the quantity is correct and the quality meets the requirements can they be accepted for warehousing. Generally, the acceptance should be completed on the same day, and the acceptance of large quantities of goods should be completed within three days.

3. The materials in the warehouse should be checked and turned frequently, and the warehouse should be kept dry to prevent the goods from mildew and damage. Stagnant materials, recycling materials, do everything possible, actively recommend, make full use of what can be used, reduce the backlog of waste, and give full play to the role of materials.

4. The inventory materials shall be kept separately and classified, and shall be cleaned every day to remove floating ash, and the warehouse shall be sorted once a week.

5, strictly abide by the safety system, it is forbidden to fire into the warehouse, do not leave people at work, leave people to turn off the lights in doors and windows, irrelevant personnel are not allowed to enter the warehouse.

6. Stick to the principle and issue materials according to the standard examination and approval procedures.

7, materials in and out should be recorded in time and accurately, and the material requisition should be classified and recorded in time. Give it to the material bookkeeper within three days. Do it every month, and check with the material bookkeeper every month. Make a comprehensive inventory clearance at the middle and end of the year to ensure that the accounts, cards and materials are consistent. Job responsibilities of catering industry 4

1. Strictly implement the national cash management system and bank settlement system. To publicize and implement the financial system, financial discipline and relevant financial management regulations.

2. Carefully review the original vouchers. Examination and approval system, timely processing of various revenue and expenditure business, so that the documents are legal and the procedures are complete.

3. Abide by the standards of financial expenses and the authority of financial examination and approval, according to the expenditure scope stipulated in the current financial system. Standard, carefully handle cash. Bank receipts and payments business, carefully examine the original documents, and have the right to refuse to pay bills that violate financial discipline and regulations. Strictly control the first level of expenditure.

4. Register cash book and bank journal in time. Check the book balance of cash with the actual inventory amount every day, and check the book balance of bank deposits with the actual balance of each bank, so as to achieve daily settlement and monthly settlement, and the account certificate, account and accounts are consistent.

5. Abide by the cash management system, do not take cash at will, do not arrive at the treasury with IOUs, do not borrow or misappropriate public funds privately, do not set up off-balance-sheet accounts and small coffers, carefully keep the cash on hand, securities and related bills, and strive to control the cash limit on hand to ensure the safety of funds. The expenses of the management organization can be handled only after timely reporting to the sponsoring accountant and obtaining the consent of the sponsoring accountant.

6. finish all other tasks assigned by the general manager in time. Responsibilities of various positions in the catering industry 5

1. Responsible for supervising the employees under this department in order to maintain the smooth operation of daily work. Arrange the regional tasks of the employees in this department, and arrange the manpower reasonably according to the work needs.

second, keep the area clean, supervise and inspect the work of cleaners.

3. Responsible for providing necessary supplies and equipment to kitchens, restaurants and bars, and planning and equipping tableware and articles for banquets and other activities.

iv. Distribute various detergents and other chemicals according to the usage.

5. coordinate with the supervisor of the housekeeping department to make an inventory of all kinds of equipment and tableware.

VI. Supervise the employees in this area to work according to the prescribed procedures and requirements, ensure the integrity of tableware, reduce the damage, ensure the hygiene quality, and do a good job in employee attendance.

7. Maintain good relationship with the kitchen and dining room and strengthen communication.

VIII. Assist the supervisor of the housekeeping department to do a good job in training. Supervise subordinates to abide by all the rules and regulations of the hotel and employee handbook.

11. control the damage of tableware during washing.

Xi. Complete other tasks assigned by the supervisor of the steward department. All kinds of job responsibilities in catering industry 6

1. Understand the material demand of various departments and the market supply of various materials, master the requirements of the finance department and the purchasing department on the procurement cost and procurement funds control of various materials, and be familiar with various material procurement plans.

2. All departments should purchase urgently needed goods with high quality, purchase as planned, carefully verify the purchase plans of each department, make a purchase plan according to the inventory situation of the warehouse, handle the finalized and commonly used materials in time according to the inventory regulations, communicate with the warehouse keeper frequently, prevent the backlog of materials, and do a good job in periodic planning of material use.

3. The purchased goods should be cheap and good quality, and the best candidates should be selected. For fresh and seasonal materials, if the department has not put forward the purchase plan, it should provide samples and information in time for the management department to refer to.

4. The quality of purchased materials should be strictly controlled, and those that do not meet the quality requirements should be resolutely rejected. According to the sales trends and market information, we should actively strive to order goods, and ensure sufficient goods according to the principle of "selling more goods, not slow sales".

5. Earnestly implement the Contract Law, strictly review the contract payment, and order business, which must be reported to the manager or supervisor level before implementation.

6, often go to the counter and warehouse to understand the sales of goods, in order to sell orders. Actively organize marketable sources of goods to prevent blind purchase. Try to avoid overstocking goods and improve the capital turnover rate. Always keep in touch with the warehouse to understand the inventory situation, and "know everything" and "know everything" about the inventory goods, and arrange the daily work in a planned and step-by-step manner.

7. Work hard to learn business knowledge, improve business level, be warm and courteous when receiving visiting business, and pay attention to safeguarding the company's etiquette, interests and reputation when going out to purchase, without seeking personal gain.

8. Strictly abide by the financial system, abide by the law and discipline, do not ask for or accept bribes, and conduct business activities on the basis of equality and mutual benefit. When purchasing materials, the documents (invoices) should go with the goods as far as possible, and be submitted to the warehouse controller for acceptance. The reimbursement procedures should be timely, and it is not allowed to delay the payment at will.

9. Strictly abide by the Staff Code and various rules and regulations, and obey the division arrangement of the purchasing supervisor. ;