Hotel catering job responsibilities (5 general articles)

In the ever-changing modern society, job responsibilities are used in many places, and formulating job responsibilities is conducive to improving work efficiency and quality. Do you know the format of job responsibilities? The following is the job responsibilities of hotel catering that I helped you sort out (5 general articles), hoping to help you.

Hotel catering job responsibilities 1

Fully responsible for the operation and management of the catering department and directly responsible to the general manager.

responsible for making 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.

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.

cooperate with the finance department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

according to the market situation and season, formulate and organize the food replacement plan, control the standard specifications and requirements of food and drinks, and correctly control the gross profit margin and cost.

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.

make 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.

Understand the market trends and raw material prices, control CVP marginal cost, effectively control operating costs and reduce operating expenses, so as to ensure the completion of business indicators and profit indicators.

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.

personally organize and arrange large-scale group dinners and important banquets, be responsible for seeing off VIP guests, and handle important complaints from guests.

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 a timely manner, and attend meetings of department managers of the company.

pay special attention to the maintenance of equipment and facilities, and ensure that all facilities are in good condition and used correctly to prevent accidents.

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. Hotel catering job responsibilities 2

● Be fully responsible for the organization, command and cooking of Chinese chefs under the supervision of Chinese food department manager and executive chef.

● Understand and master the technical level and work characteristics of each post, and arrange technical posts reasonably according to each person's expertise.

● Organize the kitchen to implement the monthly, quarterly and annual work plan.

● Organize, dispatch and direct the cooking of large banquets and receptions.

● Be familiar with all kinds of raw materials, origin, characteristics, prices and off-peak seasons. Be familiar with the supply of goods, keep good contact with the purchasing department to ensure the timely supply of goods with good quality. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check. Implement the acceptance and storage of goods purchase.

● Get to know the market situation, competition situation and guests' opinions regularly with the manager of Chinese food department and the director of Chinese food business department. Constantly develop and innovate dishes. On the basis of retaining the traditional dishes in the restaurant and keeping the characteristics unchanged, one or two new dishes are produced every week in principle.

● Keep good contact with Chinese food sales department and floor. On the basis of stabilizing and constantly improving the quality of products, improve and improve the technical level and cooking methods.

● Always investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to find out the market supply and the prices of other catering companies, and make reasonable pricing of recipes. To master a good gross profit margin.

● Control food cost, rationally use all kinds of raw materials and reduce waste.

● Make monthly work plan, material requisition and monthly work summary.

● Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

● Strictly implement the Food Hygiene Law and do a good job in kitchen hygiene.

● Strictly implement fire control operation procedures to prevent fire accidents. Hotel food and beverage job responsibilities 3

● Accept the supervision of the food and beverage manager, and be responsible for the food and beverage production and service and various administrative work of the company's western food department.

● Make annual and monthly business plans of the Department, and lead all employees of the Department to actively complete various reception tasks and business indicators. Analyze and summarize the annual and monthly operation in time.

● Promote catering sales, and make sales plans, promotion plans for special foods, seasonal dishes and drinks according to market conditions and needs in different periods.

● Formulate service standards, operating rules and service rules, check the work efficiency and service attitude of managers and service personnel, the quality of food (drinks) in the production department and the implementation of various rules and regulations, and correct and handle problems in time when found.

● Control the standards, specifications and requirements of catering products, master good gross profit margin and pay special attention to cost accounting. Strengthen the management of food raw materials and articles, reduce waste in production, reduce costs and increase profits.

● Handle guest complaints and establish a good relationship with guests. Ask for guests' opinions from time to time, listen to guests' comments on restaurant services and food, conduct research in time, and adjust corresponding countermeasures in order to provide guests with a good consumption environment.

● Establish a material management system and take good care of all kinds of utensils and articles in the restaurant.

● Develop training plan and assessment system for service skills and cooking techniques, and regularly study new dishes and varieties with the head chef.

● Strictly supervise business management personnel at all levels, constantly assess their business knowledge and work performance, and constantly improve their business ability and work level.

● Pay special attention to the construction of the staff, be familiar with and master the employees' ideological situation, work performance and professional level, carry out regular courtesy and etiquette education and professional ethics education, pay attention to training, assessment and selection of talents, and stimulate the enthusiasm of employees by organizing employee activities.

● Attend the regular meeting of company managers and various important business coordination meetings, establish good communication relations with all departments of the company, and cooperate with each other to ensure the smooth operation of business.

● Pay special attention to the maintenance of equipment and facilities, improve the intact rate, strengthen daily management and prevent accidents.

● Pay special attention to hygiene and safety work, organize hygiene inspection on environment and operation, implement catering hygiene system, and carry out regular safety protection and fire prevention education to ensure the safety of restaurants, kitchens, bakery and warehouses. Hotel catering job responsibilities 4

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. Hotel catering job responsibilities 5

● Preside over the overall work of the purchasing department, put forward the material purchasing plan, and organize the implementation after being approved by the general manager to ensure the completion of all procurement tasks.

● investigate and study the demand and consumption of materials in various departments, be familiar with the supply channels and market changes of various materials, and have a good idea of supply and demand. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal purchase of materials of the company.

● Review the annual procurement plans submitted by various ministries, and make overall plans and determine the procurement contents. Reduce unnecessary expenses, ensure the maximum material supply with effective funds.

● Be familiar with and master the names, models, specifications, unit prices, uses and places of origin of all kinds of materials required by the company. Check whether the purchased materials meet the quality requirements, and take leadership responsibility for the company's material procurement and quality requirements.

● supervise and participate in the business negotiation of ordering large quantities of goods, and check the execution and implementation of the contract.

● Complete the procurement tasks of all kinds of materials as planned, and minimize expenses within the budget.

● Carefully supervise and inspect the purchasing process and price control of each buyer.

● At the department manager's regular meeting, regularly report the procurement implementation results.

● At the beginning of each month, all the completed and unfinished procurement tasks of last month will be itemized and reported to the general manager and the manager of the finance department, so that the superior leaders can master the procurement projects of the whole company.

● Supervise purchasing personnel to abide by laws and regulations, stress credibility, do not ask for or accept bribes, establish good relations with suppliers, and conduct business dealings on the principle of equality and mutual benefit. ;