Job responsibilities of restaurant directors

In our study, work and life, in many cases, we will come into contact with job responsibilities. Making job responsibilities can effectively prevent the phenomenon of job shirking and responsibility shirking between departments or employees due to unreasonable job allocation. What are the job responsibilities you have been exposed to? The following is the job responsibilities of the restaurant minister that I helped you sort out, hoping to help you.

Responsibilities of the restaurant director 1

1. Give full play to the leading role of front-line managers, be strict with themselves, and ensure the quality and quantity of the tasks assigned by superiors and finish them on time. Enthusiastic help to subordinates, patient counseling, on-site training, and lead subordinate employees to receive services in strict accordance with operating norms.

2. Be familiar with the contents of the menu and wine labels and the varieties served every day (including special promotion and selling).

3. Grasp the dining situation of the guests, provide supplementary service, try to remember the names and special requirements or habits of the guests, and establish good relations with the guests.

4. Correct irregular services in time, handle guest complaints on site, report problems that cannot be solved to superiors in time, and accumulate experience continuously.

5. Pay special attention to employees' discipline and service attitude, and understand employees' ideological trends and business technical level.

6. Implement the health work plan of each city and keep the restaurant clean and tidy.

7. Before starting the meal, check the pre-meal preparations in your area (including environmental sanitation, table setting, tableware preparation, lighting, air conditioning, water heater, towel box, etc.), and check whether the meals in the cupboard are available after closing.

8. Before the closing of each city, the minister on duty should check the windows, doors, light switches, air conditioning switches, stereos, etc., and do a good job in safety and power saving. Responsibilities of the restaurant minister 2

(1) Directly responsible to the manager of the food and beverage department, conscientiously implementing the work instructions issued by the department, strictly observing the rules and regulations of the enterprise and the department, and supervising the implementation.

(2) to be responsible for the work arrangement and deployment of personnel within the jurisdiction, and ensure the effective implementation of the service work of each class and post. Handle the special requirements and urgent service problems put forward by bath guests in daily service work, ensure the service quality, and report to the manager in time afterwards.

(3) daily check whether the gfd, attendance, service and reception work of employees in each position meet the requirements of the specification, work attitude, work coordination and customer relationship, etc., comprehensively check and partially check the sanitary conditions and equipment of the catering department to ensure a clean, comfortable, safe and quiet dining environment for bath guests. Before coming off work, do a good job log and submit it to the department manager for review, and the department manager will submit it to the general manager.

(4) check the implementation of the on-site management supervision of the shift foreman within the jurisdiction every day, adhere to the walking management, check and assess the department foreman at any time, find problems, correct them in time, and report the relevant situation to the manager.

(5) Make a shift schedule, reasonably allocate, check and supervise the service of waiters, and carry out reception services in strict accordance with the work norms to ensure the quality and efficiency of bath reception services.

(6) according to the company's overall training objectives and tasks, according to the training plan formulated by the department, personally train employees to improve their sense of responsibility and professional level.

(7) do a good job in v? P receive the on-site supervision of the task, check and implement all the work, and ensure the successful completion of the task.

(8) to carry out the work assigned by the manager of the food and beverage department or other leaders, and when the manager is absent, he has the right to handle various emergency events entrusted by the manager and report to the manager afterwards.

(9) Be responsible for the safety inspection of the equipment and the inspection of fire-fighting facilities in this department, and notify the sects of the engineering department for maintenance in time when problems are found. Actively publicize the knowledge of safety production to employees, conduct regular inspections, and promptly correct employees' illegal operations at work; Criticize and correct serious offenders in time and report to the department manager.

(11) Be responsible for mastering and analyzing the guest situation and the guest's demand, collecting and accumulating the bath guest information, and feeding it back to the competent leader in time.

(11) To be responsible for organizing the employees of this department to learn culture and business, pay special attention to the training of post business skills, and strive to improve the overall quality of employees. Pay attention to the ideological education of employees, care about their life, work and difficulties, be intimate friends of employees, enhance team cohesion, mobilize the enthusiasm of employees to love enterprises and posts, and work together to complete the task. Regularly check the inventory of materials used by the department, check whether the approved quantity is correct, whether the accounts are clear and whether the application procedures are complete.

(12) handle the items left by the guests, and urge the foreman and relevant staff to register, keep and return them according to the regulations, and send them to the public security department regularly. Attend the weekly ministerial management meeting on time, report the work and convey the spirit of the meeting to employees; Organize team meetings every week, study and arrange work for one week. ;