1. Main responsibilities of the manager of the catering department:

1. Carry out the management instructions of the general manager and adhere to the principles of "market-oriented, efficiency-centered, quality-oriented" and "department-centered".

2. Be responsible for formulating various business plans of the Food and Beverage Department, organizing, coordinating, directing and controlling the accurate implementation of various jurisdictions. Responsible for doing a good job in the marketing, quality and cost management of the department and carrying out the activities of "learning advanced and finding gaps" in depth. ?

3. Preside over the regular meeting of the department, listen to the reports from various parts, supervise the work progress and solve the problems in the work. ?

4. Be responsible for the safety and daily quality management of this department, check and urge all departments to work in strict accordance with work regulations and quality standards, and implement standardized operations. ?

5. Be responsible for analyzing the business activities on a monthly basis, studying the business situation and budget control in that month, analyzing the reasons, proposing measures, improving management, opening up markets, practicing economy and improving economic benefits. ?

6. Be responsible for the on-the-job business training of employees in this department, strengthen the education of the basic purpose of completely satisfying guests, urge all departments to pay special attention to the training work in a planned way, and improve the professional quality of all employees. ?

7. Establish a good customer relationship, listen to and collect opinions from guests and customer units extensively, handle complaints seriously, and constantly improve the work. ?

8. Review the business report of the day, grasp the reservation, supply of goods and kitchen preparation of the day, understand the important banquet of the day, the relevant information and special requirements of the guests, and carefully organize and make all the preparations. ?

9, responsible for urging relevant personnel to do a good job in food hygiene, cost accounting, food prices, supply standards, etc., actively support the research on dishes, and constantly introduce new ones. ?

11. Communicate with other departments and offices, coordinate and cooperate, and do a good job. ?

11. Be responsible for the property management of the food and beverage department, draw up plans for the purchase, renewal and transformation of various equipment, and constantly improve the service items. ?

12. Be responsible for formulating the assessment standards for the management personnel, service and staff of the catering department, carefully assessing the daily work performance of the management personnel of the department, inspiring the morale and enthusiasm of the staff, and continuously improving the management efficiency. ?

13, control the standards, specifications and requirements of food and drinks, correctly grasp the gross profit margin, do a good job in cost accounting, strengthen the management of food raw materials and articles, reduce costs and increase profits. ?

14, do a good job in the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and professional level, and carry out regular courtesy education and professional ethics education. ?

15. 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. ?

16, pay special attention to hygiene and safety work, organize inspection of personal, environmental and X-ray hygiene appraisal, implement the beverage hygiene system, carry out regular safety protection and fire prevention education, and ensure the safety of restaurants, kitchens and warehouses. ?

17. Understand the purchase channels and prices of food raw materials in the purchasing department, check the purchase and inventory situation, take effective measures to reduce costs and inventory, and control cost accounting to improve gross profit rate. ?

18, do a good job in ideological and political work, pay special attention to the spiritual civilization construction of the whole department, and care about employees' lives.

Responsibilities of the restaurant supervisor:

1. Responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant, and be directly responsible to the restaurant manager.

2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to employees.

3. check the work.

(1) inspection work, daily inspection of equipment, furniture, tableware and its good condition.

(2) check the service supplies and cleanliness, and check the stock materials;

(3) check employee gfd.

4. Preside over the daily pre-meal meeting and arrange the service for the day.

5. Learn about the dishes served that day from the kitchen and arrange the dishes to be promoted.

6. Sign and receive food and materials.

7. properly handle guest complaints and inquiries.

8. Do a good job in staff attendance and evaluation

9. Do a good job in property management of restaurants.

11, responsible for employee training.