Job Responsibilities of Catering Service Manager (9 selected articles)

Job responsibilities are used more and more in daily life, and formulating job responsibilities is helpful to improve internal competition and work efficiency. How should we formulate job responsibilities? The following are the job responsibilities of the manager of the catering service department (9 selected articles) that I have compiled for you. Welcome to read and collect.

responsibilities of the manager of the catering service department 1

1. Obey the arrangement of the leader, abide by the management regulations of the hotel and implement the working procedures.

2. Promote drinks and commodities and introduce special dishes to the guests.

3. Complete other tasks assigned by superiors.

4. Accurately understand the daily dishes and work closely with the dish delivery staff.

5. Provide quality service to guests according to service procedures and standards.

6. Make a record of the guest's feedback.

7. delve into your business, improve your own quality and make continuous improvement.

8. The facilities and equipment in the environment under the jurisdiction of the area should be reported to the foreman or supervisor at the next higher level in time.

9. During business hours, adhere to good working conditions, appearance and appearance, and use service honorifics correctly.

11, after the business, do a good job of finishing.

11. Be responsible for the storage and inventory of tableware in this private room. Job responsibilities of the manager of the catering service department 2

1. Do a good job in the custody of the goods of the team and the hygiene of the restaurant.

2. Ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

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

4. Be responsible for keeping a work diary and completing the handover procedures.

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

6. Check the attendance situation of the staff of the class, check whether the preparations are qualified and ready, check and register the work and discipline of the waiter on that day, and report to the supervisor in time.

7. Understand the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

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

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

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

11. Keep an eye on the guests' movements at any time, and supervise the employees to treat them warmly and courteously.

12, reasonably command and arrange manpower, and manage the work shifts of the staff of this class. Job responsibilities of the manager of catering service department 3

1. Roll call on duty on time, report to the leader when leaving the post, and sign off at the exact time.

2. Make all preparations before meals according to working procedures and standards. Trays and tableware for table setting should be undamaged, and spare utensils should be sufficient and placed neatly and beautifully.

3. Understand the estimated dishes and abnormal recommended dishes of the day, and know their prices, taste characteristics, preparation methods, nutritional values, etc. in detail so as to do a good job in marketing in time.

4. greet the guests, smile and say hello to every guest within three meters of you, and help the guests pull up their chairs and give up their seats.

5. after the meal, provide quality service to the guests according to the service procedures and standards. Ordering, serving, serving, wine service, table tour, checkout and seeing off guests.

6, always pay attention to the needs of guests, be quick-witted, take the initiative to light a cigarette for guests, change tableware, ashtray, add drinks and tea, and be able to serve before the guests signal.

7. Pay special attention to VIP guests, give abnormal attention to the old, weak, sick and disabled guests, and provide services according to their corresponding standards.

8. Try to help the guests solve all kinds of problems in the dining process, and feed back the problems and complaints of the guests to the supervisor in time when necessary to seek solutions.

9. Finish the finishing work after the shift. Responsibilities of the manager of the catering service department 4

1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before the meal.

2. Service procedures of banquet department: ensure that the tableware and glassware used are clean, sanitary, bright and without gaps. Tablecloths and napkins are clean, crisp, undamaged and stain-free.

3. greet the guests as per the service procedure, assist them to order food, and introduce the special or seasonal dishes to them.

4. Be neat and tidy, and don't leave your post without authorization.

5. Patrol Taiwan frequently, provide various services according to procedures, collect and remove tableware in time, and change handless cups frequently. Be good at selling drinks.

6, after the meal, do a good job of cleaning the restaurant.

7. Be familiar with the information of menu and wine labels, such as how to make food.

8, do a good job of finishing after dinner. Job responsibilities of manager of catering service department 5

1. Establish and improve various rules and regulations and job responsibilities of catering service department around the work of logistics service center, constantly establish and improve catering management system, and carry out catering management and guarantee services with good quality and quantity.

2. With the service tenet of "three services and two educations" and the service goal of "continuously improving teachers' and students' satisfaction", combined with the dual requirements of "educational attribute" and "economic attribute" of college catering, the relationship between economic benefit and social benefit should be properly handled.

3. Fully implement the responsibility system for production safety, and carefully formulate and implement various safety management systems, operating procedures and preventive measures. Strictly manage food hygiene, fire safety and personal safety of employees, eliminate all kinds of potential safety hazards, put an end to safety accidents and ensure safe production.

4. Pay attention to the scientific adjustment of diet structure, bring forth the old and bring forth the new varieties, reasonably set the price of meals, and constantly improve the quality of meals and services.

5. Clarify management objectives, strengthen catering cost accounting and cost control, tap the potential of internal management, improve the assessment and incentive mechanism, fully mobilize the enthusiasm of employees, and continuously improve social and economic benefits.

6. Strengthen the construction of staff, strengthen legal education, professional ethics education, business skills training and assessment, constantly optimize the structure of staff, and increase the selection and training of key employees. Pay attention to foreign exchanges, learn from advanced management concepts and experiences of peers, and constantly improve the level of partnership.

7. create a platform for communication with teachers and students, give full play to the role of organizations such as student union and catering management department, and guide students to participate in catering management. Hold regular democratic management meetings on food, listen to the opinions and suggestions of teachers and students on food and beverage work, and improve and perfect food and beverage management and service in time.

8. Complete other tasks assigned by the school and logistics service center. Responsibilities of the manager of the catering service department 6

1. Pass the guest's requirements to the kitchen.

2. Carry forward the spirit of mutual assistance and love, strengthen unity among employees, communicate and understand, and do a good job in service reception.

3. Do a good job in hygiene before and after business, keep the dining room clean and tidy, and ensure the tableware and parts are clean and intact.

4. always check the quality of dishes and drinks, and prevent unqualified dishes and drinks from being supplied to guests.

5. Take good care of the dining room facilities and equipment, and maintain and clean them.

6. Understand the situation of guest reservation and table arrangement for each meal, and provide thoughtful service for guests.

7. Adhere to personal health and cleanliness.

8. warmly receive every guest.

9. Be familiar with the names and unit prices of all varieties on the menu, and master the knowledge of dishes and drinks and service operation skills.

11, do a good job of security, electricity and water saving. Check doors and windows, water and electricity switches, air conditioning switches and audio scenes.

11, can quickly and effectively deal with all kinds of emergencies.

12, take the initiative to consult the guests' opinions and suggestions on the quality of dishes and the quality of service.

13. Understand the service work assigned by the minister and provide quality service to the guests.

14, responsible for timely replenishment of various tableware in the restaurant for emergency use.

15. Understand the items carried by the guests and remind them to bring them back after meals.

16. Ensure that all kinds of articles and seasonings are clean and sufficient.

17. Maintain good relations with guests through polite reception and astute and knowledgeable conversation.

18. Serve in strict accordance with the service procedures and service specifications stipulated by the restaurant. Serve the guests' details.

19. Understand and implement the rules and regulations of the restaurant.

21, responsible for the preparation work before the meal.

21. Understand the guests' ordering drinks to promote the restaurant's special dishes. Help guests choose according to their tastes. Job responsibilities of the manager of the catering service department 7

1. Consciously abide by the rules and regulations of the restaurant, and do not leave without leave during work. If there are special situations, you must ask for leave in advance.

second, to dress generously and behave gracefully, you must wear work clothes and form a good habit of polite expressions. Must be courteous, attentive and enthusiastic.

Third, always adhere to the cleanliness and personal hygiene within the scope of duties, and develop good hygiene habits.

4. Be familiar with and master the colors and special dishes operated by the restaurant as soon as possible, and enthusiastically promote the dishes suitable for customers' tastes.

5. When ordering food for customers, you must cooperate with the chef and give the chef timely feedback on the food information of customers' favorite tastes and suggestions for improvement.

VI. Cooperate closely with the cashier and assist the cashier to verify the customer's dining scene in time. (quantity of cigarettes, alcohol and staple food)

7. During work, you are not allowed to chat with customers for a long time, which will affect your business. You are not allowed to accompany customers with wine and meals, and those who cause adverse effects will be dismissed. Responsibilities of the manager of the catering service department 8

1. Participate in the daily general manager's work meeting and preside over the daily catering department meeting to ensure the effective implementation of the hotel's work instructions.

2. Complete other tasks assigned by the general manager.

3. do a good job in communication, coordination and cooperation between the food and beverage department and other departments.

4. Be responsible for formulating the long-term and short-term operating budget of the marketing plan of the Food and Beverage Department, and lead all employees to achieve and exceed the operating targets.

5. regularly study new dishes with the executive chef, deputy manager of the food and beverage department, launch new menus and carry out various promotional activities in a targeted manner.

6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", and carry out regular safety and fire prevention education to ensure the safety of guests and the safety of restaurants, kitchens and warehouses.

7. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

8. Check the working scenarios of managers, the implementation scenarios of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete all the work well, and carry out effective cost control.

9. preside over the establishment and improvement of various rules and regulations, service procedures and standards of the food and beverage department, and supervise their implementation.

11. Go to various departments regularly to listen to reports and check the working situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory, and carry out effective cost control.

11. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

12. Establish a good relationship with customers, actively solicit customers' opinions and suggestions on catering, and deal with customers' complaints in an enterprising and serious way, so as to ensure that the catering needs of customers are met to the maximum extent and improve the quality of catering services. Responsibilities of manager of catering service department 9

1. Do a good job in sanitation in this area, set the countertops according to the specifications, and wipe the glassware, and all tableware shall not be stained with water.

2. Be responsible for turning off the chandelier (only energy-saving lamps) and air-conditioning TV in time after the guests leave, and sending all dirty tableware to the preparation room for cleaning.

3. Go to work according to the time specified by the department, dress neatly, put on light makeup, obey the minister's work arrangement, and complete all the work with good quality and quantity.

4. Take good care of all utensils, tableware, gold and silver utensils and other items in the self-service area, and take care of them. If they are lost or intentionally damaged, they will be compensated according to the purchase price.

5. Before taking up the post, be responsible for wiping all service utensils and tableware, and do a good job of sanitation in the area of responsibility, and the work on that day should be completed on the same day.

6. Before going to work every day, you must prepare the "five treasures", namely, the notebook pen bottle opener and lighter sundries folder.

7. Be familiar with the operation situation of each business department of the company, and do a good job in answering and receiving guests.

8. After the guests have finished eating, they should prepare the settlement bill according to the specifications, and finish the examination. If there is any settlement, please ask the personnel above the order level to be responsible for the settlement, and check whether the customers have any left-over items in advance and do a good job of seeing them off.

9. adhere to good personal qualities and personal living habits in accordance with the five-routine law and the five-routine law formulated by the company.

11. Be familiar with the relevant clauses of all preferential policies of the company.

11. After the evening market is over, do a good job of finishing, ensure that the area is in a state of eating, and make a good handover with the minister, and leave the post only after being inspected by the minister.

12. Take an active part in various trainings organized by departments and companies, and you are not allowed to be absent.

13. Be familiar with the names and prices of dishes on the menu, know the original ingredients of dishes, cooking methods, taste characteristics and daily boutique special recommendations, be familiar with the varieties and prices of all drinks and cigarettes, and do a good job in sales promotion in a timely manner. ;