Job Responsibilities of Food and Beverage Department Supervisors (General 14)

In today's social life, job responsibilities are used more and more. Any job responsibility is a synthesis of responsibility, power and obligation. You should bear as much responsibility as you have power, and you should do as much duty as you have power. Any separation will cause problems. What problems should we pay attention to when formulating job responsibilities? The following is the job responsibilities of the head of the food and beverage department (General 14) I collected for you, for reference only, hoping to help you.

Job responsibilities of the supervisor of the food and beverage department 1

1. Complete all tasks assigned by superiors on time, in good quality and in good quantity

2. Be responsible for gfd and attendance discipline of restaurant employees.

3. Be responsible for the cleaning of the area and tableware, and make a reasonable periodic health plan.

4. Be responsible for the daily pre-meal meeting of the floor, and reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

5. Insist on commanding at the front line, find and correct problems in the service process in time, continuously improve the service quality, and properly handle guest disputes.

6. warmly receive new and old customers, be humble, meet all reasonable requirements of customers in time, and pay attention to collecting customer files and opinions and report them to the general manager in time.

7. Be responsible for the prediction and control of regional turnover, operating expenses and labor, make regular inventory, reasonably control losses and strengthen property management.

8. Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse keeper and kitchen, and complete the coordination of warranty, purchase and delivery in Germany.

9. Be responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improve the professional quality of employees, and authorize the foreman to implement the service skill training plan according to the plan.

11, do a good job plan, work summary and work report, and report to the general manager regularly. Job responsibilities of the supervisor of the food and beverage department 2

1. Under the leadership of the department supervisor, check and implement the implementation of departmental rules and regulations and the completion of various tasks.

2. Check the work dress and personal gfd of the attendant on duty.

3. Arrange, lead, supervise and inspect employees to make all preparations before business, timely and accurately report the situation of the department to the supervisor, and report the work performance of each employee.

4. Do a good job of handing over the goods and documents of each shift.

5. Be familiar with the business, play an exemplary role in the work, and assist the supervisor to enhance the cohesion of the employees in this department.

6. Strengthen the awareness of on-site management, handle emergencies in time, and lead employees to continuously improve service quality.

7. Strengthen public relations awareness and establish a good image of the hotel.

8, do a good job of employee attendance and leave, and strictly control.

9. preside over the weekly class meeting, listen to the work report of the waiters, summarize and give full play to the subjective initiative in time, put forward your own opinions and ideas on the shortcomings in operation and management, and report them to the supervisor.

11. Complete other characters assigned by superior leaders. Responsibilities of the supervisor of the food and beverage department 3

1. Be familiar with the work of this restaurant.

2. Make floor preparations before and after going to work, actively check whether the spare tableware is complete, and the utensils and necessities on the dining table are clean and complete.

3. Be diligent in mouth, eyes, hands and feet when working, and timely understand the mentality and needs of guests to provide services to customers.

4. Have a solid knowledge of business operation. Master and understand the dining rules of every drink and food that guests need.

5. customers should be active, enthusiastic, polite, patient and considerate. Make customers feel at home.

6. The usher takes the guests to the right place, and the waiter should take the initiative to pull the chairs for the guests and do a good job of reception.

7. Be good at using polite language, provide writer services for guests, and be polite, master principles, answer questions and be concise.

8. Have a strong sense of responsibility, have the ability to handle affairs independently, report problems in time when they are found, be good at asking questions before or after work, and convey the opinions put forward by the guests in time.

9. Cooperate with the foreman, obey the leadership of the foreman or above, unite and be good at helping colleagues.

11. Strengthen the study of business knowledge, constantly master service skills and improve service quality. 4

1. According to the requirements of public security organs, superior security departments and the general manager of the hotel, combined with the actual situation of the hotel, formulate the overall safety management plan and various prevention systems, examine and approve the post safety systems and regulations formulated by various departments, and supervise the implementation after reporting to the general manager for approval; Formulate the work plan of the security department, arrange and supervise the work at all levels.

2. Preside over the daily work of the security department, preside over the regular office meeting of the department, attend the hotel morning meeting on time, and convey and implement the instructions of the general manager; Communicate with the superior business department and the security department, and often report and ask for instructions to the general manager and superior business department; Examine and approve the security work plan for major foreign affairs activities in the hotel, and urge strict implementation; Do a good job in the political and ideological work of the staff of this department and do a good job in unity and cooperation.

3. Assist the hotel leaders in organizing the education of employees' safety (fire prevention, theft prevention, confidentiality, etc.) and law-abiding education. Supervise the supervisor of internal security and fire protection to cooperate with the Human Resources Department to conduct pre-job safety training and on-the-job training for new employees, train employees in this department, and supervise and inspect the work of employees.

4. Be responsible for maintaining the public security and business order of the hotel; Organize the investigation and handling of major cases and accidents, and assist the public security organs to detect them. Cooperate with public security organs, state security organs and other law enforcement organs to investigate and collect evidence on illegal and criminal activities. Strengthen the inspection of key parts of the hotel and improve the safety management system.

5. According to the characteristics of the hotel, set up a voluntary fire brigade and do a good job in professional training. It is suggested that hotel leaders should be equipped with necessary fire prevention equipment and detection equipment; Organize members of this department to regularly check fire hazards and other unsafe hazards, put forward rectification opinions in time and report them to the general manager, and supervise relevant departments to carry out rectification.

6. Pay attention to the back office work, and urge the secretary to do a good job in the information work of the Security Department and the accumulation of archival materials.

7. Be responsible for the recruitment, employment, evaluation, rewards and punishments of the security staff.

8. Complete all kinds of temporary security work assigned by hotel leaders and superior business departments.

9. urge and assist the general manager to set up the hotel safety Committee and preside over the daily work. Responsibilities of the supervisor of the food and beverage department 5

1. Responsible for the daily work of the floor, with a positive working attitude, responsible for the operation of the department according to the direction of the department's business strategy, supervising the work of the floor according to the safety, hygiene and service standards formulated by the company, strictly controlling the cost, doing a good job in saving energy and sources, constantly pursuing the goal, and actively cultivating a service team with good moral quality and excellent professional quality.

2. Obey the superior leaders and complete the tasks assigned on time and in quality.

3, according to the actual work situation in the front office, formulate unified items, improve the job responsibilities of each post, and check and implement the five-routine method.

4. set an example in strict accordance with the shift time of the department, arrive at the post on time and make good preparations.

5. Understand the customers' situation on that day and be responsible for making corresponding overall arrangements for the work in this area.

6. Hold a daily pre-shift and post-shift meeting to ensure that employees' gfd is up to standard and full of energy, assess employees' attendance, arrange employees according to the tasks of the day, comment on the work of the previous shift, convey the contents of various documents issued by the company and departments, and implement them.

7. Be familiar with the employees, do a good job in their ideological work, and actively mobilize their enthusiasm.

8. Know all the skills and skills of employees, and organize business knowledge training for employees who are not familiar with business from time to time.

9. Care about employees' life, encourage the development of team spirit, provide a good working environment for employees, and prevent employees from causing unnecessary disputes in the company.

11. Check the conditions of facilities and equipment in the business premises to ensure normal operation, and be responsible for the repair report, material requisition and application for approval.

11, the listing time must be supervised at the front line, the floor service work should be fully controlled, special guests should be given special reception, and personnel should be properly deployed during the peak business hours.

12. coordinate the connection with the kitchen during the peak serving period to ensure the timely and quality delivery of dishes.

13. Establish a sense of internal service, handle all issues with a calm and equal attitude, and remember the team spirit of equality, justice and fairness.

14. Supervise all kinds of norms and standards of employees in the company, be responsible for the performance evaluation of employees, and implement them according to the reward and punishment system.

15. Organize regular floor cleaning, and set an example to take the lead.

16, do a good job of controlling low-value consumables, organize employees to do a good job of monthly inventory and annual inventory liquidation and sorting, reduce the breakage rate and improve the utilization rate.

17. Accept guest complaints, provide reasonable answers for guests, and establish customer complaint data files.

18. After work, you need to check the in-charge port before leaving the post, and record the problems found. Responsibilities of the supervisor of the catering department 6

1. Formulate departmental rules and regulations and carry them out, and directly direct the daily housekeeping affairs.

2. Establish a strict control system to measure the status of employees and ensure the hotel's environmental sanitation and equipment maintenance.

3. Preside over all meetings of the Housekeeping Department and participate in other relevant meetings.

4. Strictly implement various systems stipulated by the Housing Department.

5. Be responsible for the annual budget of the Housing Department.

6. Be responsible for training, supervising and guiding all staff in the housekeeping department, and interviewing room staff applicants.

7. Be responsible for arranging departmental inventory and inspection at the end of each month.

8. Handle all kinds of disputes between customers and employees of this department.

9. according to the room reservation, make the rotation shift schedule of the room service department and arrange special work items.

11. Promote the close cooperation between the front office and the guest room, and arrange the large-scale cleaning and maintenance of the guest room at an appropriate time.

11. inspect the VIP rooms that are expected to arrive every day and the VIP rooms that have already stayed in the hotel, and check the hygiene and layout of other rented rooms and vacant rooms.

12. Observe the work behavior and gfd of subordinates.

13. Monitor the delivery and storage procedures of keys.

14. Improve and improve the cleanliness standard of the room.

15. Monitor the consumption of room supplies and cleaning materials.

16. Monitor the working procedures of handling lost property.

17. Monitor the control of pest and rat killing services.

18. supervise the landscaping and protection of gardens.

19. Visit sick residents and long-term residents.

21. Complete other tasks assigned by the general manager. Job responsibilities of the supervisor of the food and beverage department 7

1. Make annual and monthly business plans and lead all employees to actively complete various reception tasks and business indicators. Analyze and report the annual and monthly operation.

2. Promote food sales, and make promotion plans according to market conditions and needs of different periods, such as distinctive food festivals, seasonal dishes and drinks.

3. Formulate service standards and operating procedures. Check the work of managers and the service attitude, service regulations, food (beverage) quality of the production department and the implementation of various rules and regulations of the restaurant, and correct and deal with problems in time when found.

4. Control the standards and specifications of food and drinks, correctly grasp the gross profit margin, and do a good job in cost accounting. Strengthen the management of food raw materials and articles, reduce costs and increase profits.

5. Formulate the training plan and assessment system of service technology and cooking technology, regularly study new dishes with the executive chef, launch new menus, and organize service personnel and chefs to learn the technology and experience of other units.

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

7. Do a good job in the maintenance of equipment and facilities, so that they are always in good condition and used reasonably, and strengthen daily management to prevent accidents.

8. Do a good job in hygiene and safety, organize inspection of personal, environmental and operational hygiene appraisal, and implement the food hygiene system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens and warehouses. Responsibilities of the supervisor of the catering department 8

(1) The catering marketing manager is under the leadership of the general manager of the restaurant. Carry out various sales return visits.

(2) deeply understand the consumption trends of the company's regional characteristics and grasp the dining information immediately. Feedback to the department head.

(3) Responsible for completing the marketing targets issued by the company, actively making customer return visits, tapping new customers, and expanding corporate brands

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job in communication and coordination with various departments on the floor

(5) Assist the department to formulate the overall market development strategy and specific implementation plan

(6) Comply with various rules and regulations formulated by the company. Some requirements in the system, such as the special approval of the general manager due to post

(7) need to provide corresponding information every week, and feed back the customer information to the reservation desk

(8) visit the company's billing customers every month. For example, units or individuals who sign bills should collect business funds, and the collection period should be implemented according to the provisions of the agreement, and special circumstances should be submitted to the general manager for approval. If there is no special approval, deduct the corresponding amount from the performance bonus

(9) Cooperate with the floor manager to track the complaints of the guests, and handle the good relationship between the guests and me

(11) Strictly abide by the company's property system and information confidentiality system, and do not disclose the job responsibilities of the head of the information catering department of this restaurant. 9

1. Implement comprehensive management of the restaurant to ensure the provision of high-quality catering services to the guests and achieve the monthly business targets.

2. Be responsible for the on-the-job business training of the staff of the Food and Beverage Department, and urge all posts to do a good job in training and improve the business quality of all staff.

3. according to the established service standards, ensure the correctness and consistency of employees' service to guests.

4. Check the damage and loss of all kinds of appliances to minimize the cost of consumables.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. hold regular meetings of the food and beverage department, and hold a pre-shift meeting of the restaurant before the meal, so as to complete the work of uploading and distributing.

7. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, carry out regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, and train all employees to master service skills and work with high quality and efficiency according to the established service standards.