Job responsibilities of the manager of the food and beverage department: 1. Qualifications for the manager (director) of the food and beverage department

1) Good moral character, decent style, self-discipline and strong sense of responsibility. Love catering operation and management, enterprising. Have good physical and psychological quality, and strive for perfection in business. Have keen observation, good communication skills, good at learning, and pioneering and innovative spirit.

2) Proficient in the cooking characteristics of Chinese and western dishes. Familiar with the knowledge of food hygiene and prevention of food poisoning, familiar with the origin and seasonal characteristics of various food raw materials. Proficient in the quality standards, production characteristics, origin and age of drinks in various countries. Familiar with the service methods and skills of various drinks. Familiar with all kinds of catering service methods and skills, with restaurant planning ability and catering service design ability. Familiar with hotel management theory, catering management theory, marketing and service psychology.

3) Good work planning ability, organization and operation ability, employee motivation ability, product innovation ability, information communication ability, training ability, customer complaint handling and problem solving ability.

2. Responsibilities of the manager (director) of the food and beverage department

1. The manager or director of the food and beverage department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the catering department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. To formulate, implement and supervise various management systems of the department. Assess the performance of managers at all levels of the department and implement incentives and training. Approve and sign all materials and supplies used by the department.

2) attend the working meeting of the hotel department manager. Set it as a meeting of the department on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.

3) be familiar with the target market, understand the customer's needs, plan and design the menu with the chef, and develop catering products that meet the local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Management of purchasing, acceptance and storage of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.

4) Strengthen the business management of restaurants and improve the service quality. Strengthen the organization and management of banquets and improve the service quality of banquets. In addition, strengthen the management of bars and improve their operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales. Responsibilities of restaurant supervisor: 1. Seriously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operation of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Draw up the service standards and working procedures of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site supervision, and insist on commanding at the front line during business hours to find and correct problems arising from service in time. Establish a good relationship with the guests, and convey the guests' opinions on food to the head chef to improve the work.

6. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and maintain the environmental sanitation of the restaurant.

8. Do a good job in restaurant fire prevention.

9. Keep a good work log, do a good job of succession, and make a good work plan and summary. Responsibilities of the foreman:

1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified or not, check and register the waiter's work and discipline on that day, and report to the supervisor in time.

6. Deal with the problems in service and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.

8. Do a good job in keeping the articles of the team and the hygiene of the restaurant.

9. Keep an eye on the guests' movements at any time, and supervise the employees to be active, enthusiastic and polite.

11, ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete the temporary tasks assigned by the restaurant supervisor.

12. Be responsible for keeping a work diary and completing the handover procedures. Responsibilities of the waiter: 1. Cooperate with the foreman, obey the arrangement, serve the customers well and improve the special service skills. 2. Be strict with yourself to reach the high-quality service level. 3. Strive to improve professional knowledge and service skills.