Responsibilities of food and beverage supervision post

Job responsibilities of food and beverage supervisors ()

In the real society, each of us may come into contact with job responsibilities. Job responsibilities refer to the content of workers' specific work, their responsibilities, reaching the standards required by superiors and completing the tasks entrusted by superiors. I believe many of my friends are very upset about formulating job responsibilities. The following is my collection of job responsibilities for food and beverage supervision (). Welcome to read and collect.

job responsibilities of food and beverage supervisor () 1

1. Assist the operation manager to inspect, evaluate and coach the operation status of various franchise stores in Shanghai; To confirm the operation level of each store through audit is an important basis for the operation department to evaluate the franchise stores;

2. Carry out the inspection and evaluation of franchise stores according to the supervision standards;

3. Analyze and evaluate the problems found, and provide guidance to stores;

4. coordinate and organize the store inspection plans of supervisors, and implement the key tasks of monthly, quarterly and annual audits.

Requirements:

More than 1 and 3 years working experience as regional manager, operation supervisor and above in catering industry;

2. Be able to conduct training and assessment independently, and have supervision opinions on chain store management;

3. College degree or above, strong pressure resistance, good affinity and comprehensive quality;

4. Excellent team building, management, motivation and training ability, able to establish and improve the standardized operation system of this restaurant;

5. Obey the arrangement of superior leaders and be able to give corresponding solutions. Responsibilities of food and beverage supervisor () 2

1. Be responsible for the restaurant manager, implement the work according to the restaurant manager's monthly work plan, and assist the restaurant manager to continuously improve in his usual work.

2. Supervise the service quality of the employees in this team and complete the customer service with high quality and efficiency.

3. Solve the problems raised by the guests in time, properly handle the complaints of the guests, and establish a good relationship with the guests.

4. Be responsible for the business training of employees in this team, exchange ideas with employees on a regular basis, and maximize the enthusiasm of employees in this team.

5. Strictly manage the dining room equipment, materials, utensils, etc. in this shift, so as to ensure that the property is consistent, maintain the intact rate, and make a good shift record. Responsibilities of food and beverage supervision post () 3

1. According to the company's annual plan and the department's annual work priorities, prepare and decompose the supervision plan at each stage;

2. Be familiar with the company's operation workflow, and assist the operation manager in formulating various business plans, service specifications and working procedures;

3. Be responsible for implementing the decision-making and operation plan of the operation department, and supervise and assess the training plans issued by the operation department;

4. supervise the implementation of operating standards of stores in the area under its jurisdiction, promote and implement the company's various systems and daily work, and achieve the company's various indicators;

5. supervise the operation, personnel and KPI achievement of stores in the area under their jurisdiction;

6. Be responsible for the operation meeting of the stores owned by the company and the arrangement of group activities of the operation department;

7. strictly implement the company's rules and regulations and complete other matters assigned by department leaders. Responsibilities of food and beverage supervisor () 4

1. Assist the store manager to supervise and implement the restaurant operation plan to ensure the perfect and smooth operation of the restaurant operation system

2. Manage the bar

3. Manage the customer relationship

4. Assist the store manager to manage the property of the restaurant

5. Strictly implement the restaurant operation management system and business process. Ensure the standardized management of the restaurant operation

6. Be responsible for the safety management of the restaurant

7. Be responsible for assisting the store manager to manage the restaurant staff. Responsibilities () 5

1. Main responsibilities of the head chef

(1) Organize and direct the kitchen work, supervise the food preparation and produce high-quality products at the cost specified by the superior.

(2) Be responsible for planning and replacing all kinds of menus in the kitchen and revolving bar, and examining and approving product specifications according to the business objectives and policies of the restaurant and the production indicators issued. And participate in the formulation of raw material prices.

(3) coordinate the relationship between the rotating bar and the kitchen and other departments, and decide the personnel arrangement and transfer of each position according to the chef's professional ability and technical expertise.

(4) according to the production characteristics of each post and the business situation, work out the kitchen work schedule and check the attendance of subordinates to employees.

(5) supervise the kitchen management personnel, scientifically manage kitchen equipment, utensils and food raw materials, and examine and approve the replacement and purchase plan of kitchen equipment and utensils.

(6) master the working procedures of each kitchen and deal with the problems in operation in time.

(7) examine and approve the work plans, training plans, rules and regulations, post work procedures and standards of kitchen departments.

(8) check and control the quality of dishes, and cook dishes of high specifications and important guests.

(9) summarize and analyze the production and operation situation regularly, improve the production technology, accurately control the cost, and continuously improve the production quality and economic benefits of the kitchen.

(11) Be responsible for the inspection and control of the purchase, acceptance, application and use of precious raw materials.

(11) Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes and dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.

(12) chair a kitchen work meeting.

(13) patrol and check the attendance of each post, shift arrangement and the implementation of work responsibilities, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

(14) according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

(15) Complete all work tasks assigned by superiors.

(16) Have the right to organize, direct and arrange kitchen production.

(17) Have the right to decide the shift of the kitchen and arrange the staff of each position in the kitchen.

(18) Have the right to decide rewards and punishments for kitchen employees at all levels, and have the right to suggest the recruitment and dismissal of kitchen employees.

(19) Have the right to sign documents and receipts related to kitchen work.

(21) Have the right to monitor and handle food raw materials.

2. The main responsibilities of the manager of the catering department

(1) Manage the normal operation of the entire catering department, carry out planning, organization, supervision and control, and make the guests more satisfied and achieve the expected benefits.

(2) Be responsible for planning special promotion activities for catering.

(3) Review business statements every day, conduct business analysis and make business decisions.

(4) Formulate operating procedures and service specifications for all kinds of personnel.

(5) Establish and improve attendance, rewards and punishments, distribution and other systems, and earnestly implement them.

(6) Work with the head chef and other departments to work out

long-term and seasonal menus and wine lists.

(7) supervise and urge food hygiene and environmental hygiene.

(8) Be responsible for patrolling and supervising large-scale group dining and important banquets.

(9) handling customers' opinions and complaints to ease the unpleasant situation.

(11) Grasp the business knowledge and technical training of employees.

(11) Review and instruct relevant reports and applications.

(12) assist the personnel department to do a good job in creating posts, personnel and personnel.

(13) Attend regular hotel meetings and business coordination meetings, and establish good corporate relations.

(14) Preside over regular departmental meetings and coordinate the internal work of each department.

(15) Analyze the budgeted cost and actual cost, set the selling price, control the cost and achieve the expected target.

(16) Draw up the latest food formula information system.

(17) Coordinate internal contradictions, handle personnel work such as employment, reward, punishment and transfer, handle employees' opinions and disputes, and establish good subordinate relations.

3. The main responsibilities of the supervisor of the catering department

(1) Grasp the facilities and activities in the restaurant, and supervise and manage the daily work in the restaurant. Draw up service standards and working procedures of restaurants

(2) Arrange staff shifts and approve attendance sheets.

(3) Conduct regular training for employees to ensure that the policies and standards of the restaurant are implemented.

(4) Check the cleanliness and hygiene of the restaurant, the personal hygiene of the staff and the hygiene of the service desk frequently to ensure the food safety of the guests.

(5) maintain good relations with guests, assist in business promotion, consult and reflect the opinions and requirements of guests, so as to improve service quality.

(6) contact the chef about the preparation of the menu to ensure that the food is controlled at the best level.

(7) supervise each inventory and the storage of articles.

(8) Preside over the pre-meal meeting, convey the instructions of superiors, make the final inspection before the meal, and make a summary after the meal. Lead the waiter to do a good job of pre-shift preparation and post-shift finishing.

(9) directly participate in the on-site command work, assist the employees to serve and put forward suggestions for improvement.

(11) hearing the relevant administrative documents, signing the receipt and application plan.

(11) Supervise and remind employees to abide by the rules and regulations of the restaurant.

(12) Promote subordinates to vigorously promote products.

(13) Pay attention to cost control and strictly plug loopholes such as stealing food, wasting and cheating.

(14) fill in the work diary, reflecting the restaurant's business situation, service situation, guest complaints or suggestions, etc.

(15) Be responsible for the service management of the restaurant, and ensure that each waiter does it according to the service procedures and standards stipulated by the hotel, so as to provide high-standard services for the guests.

(16) Always check whether the commonly used goods in the restaurant are adequately prepared to ensure the normal operation of the restaurant.

(17) learn about the varieties supplied, out-of-stock varieties and special selections on the day, and notify all service personnel at the pre-meal meeting.

(18) check the condition of the equipment in the restaurant in time, and do a good job in maintenance, restaurant safety and fire prevention.

(19) After the business is over, lead the waiter to do a good job in the hygiene of the restaurant, turn off the switches of electric lights and power equipment, and lock the doors, windows and containers.

(21) Handle guest complaints and emergencies

(21) Ensure that the exit is on time and correct.

(22) when the restaurant manager directly under the company is absent, take his place

(23) Check the bill to ensure that it is completely correct before the guests sign and pay the bill.

(24) Be responsible for ushering in important guests and thanking them for seeing them off.

4. Main duties of the usher

(1) Greet the guests politely at the entrance of this restaurant, usher the guests to the appropriate dining table, and assist in pulling the chair and giving up the seat.

(2) hand in the menu and inform the regional desk attendant to provide services.

(3) Be familiar with the position and capacity of all dining tables in the restaurant, and ensure the corresponding reception work.

(4) Distribute the guests to different service areas evenly to balance the workload of the desk attendants.

(5) when the restaurant is full during the peak business hours, properly arrange the guests waiting for meals. If the guest is willing to wait, please take a seat in the rest area at the door and tell him the approximate waiting time.

(6) Record the number of dining guests and all their opinions or complaints, and report to the superior in time.

(7) accept the reservation of guests.

(8) assist guests to store clothes, hats, rain gear and other items.

(9) Take an active part in training and constantly improve their service level and quality.

5. The main responsibilities of the restaurant waiter

(1) Responsible for cleaning the tableware and service utensils and cleaning the restaurant.

(2) Pick up the goods from the warehouse, and be responsible for counting, washing and recording all kinds of fabrics in the restaurant.

(3) Responsible for replenishing the workbench and keeping it clean and tidy at any time during the meal.

(4) Set the table according to the requirements of this restaurant, and make all the preparations before the meal.

(5) Be familiar with all the dishes and drinks served in this restaurant, and do a good job in sales promotion.

(6) accept the guests' orders and ensure that the guests get the products in time and accurately.

(7) provide perfect service to guests according to the standards of restaurants.

(8) do a good job of closing accounts and collecting money.

(9) Pay attention to the guests' needs during the meal, and make a quick response when the guests call.

(11) is responsible for accurately delivering all the dishes on the menu to the. desk clerk of the ordering guests in the order of serving.

(11) Coordinate with the duty officer to withdraw the dirty tableware to the dishwashing room and put it in categories.

(12) Be responsible for setting the table for the next meal after the guests have finished eating and finishing the business of the restaurant.

(13) Take an active part in training and constantly improve your service level and quality. Responsibilities of food and beverage supervision post () 6

Responsibilities of supervision work

1. Restaurant management:

1. Formulate the annual business plan of the restaurant.

2. submission and implementation of countermeasures for restaurant to increase turnover.

3. Implementation of achieving business objectives.

4. analyze the monthly operating results and submit the improvement action plan.

5. Monthly disk execution.

2. Personnel development and training

1. Development plan of restaurant management group.

2. Setting the working objectives of the restaurant management team.

3. Performance evaluation of the management team

4. Undertaking training responsibilities: