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Duty manager duties reference

Any job duties are a combination of responsibility, authority and obligation, how much power should bear how much responsibility, how much power and responsibility should do how much obligation, any cut and dried approach will occur problems. Below is the company I brought to you departmental duties, welcome to read reference, let's take a look at it!

Duty Manager Responsibilities (a)

Duty Manager Job Responsibilities

Duty Manager is the inspector and supervisor of each day's work in the store, but also the club's managers, it must be conscientious and responsible, loyal to their duties, meticulous!

1, the duty manager after work from the 1st floor to the -2nd floor in order to carry out health and equipment inspection.

1 floor, whether the front desk is clean, whether the ground is clean, whether the equipment is clean, intact, normal operation. -1st floor, whether the floor is clean, whether the restroom is clean, neat and odorless.

-2nd floor, whether the swimming pool is shower area is neat and tidy, whether the items are equipped with complete.

5th floor, check whether the boiler panel is normal.

3rd floor, whether the floor is clean, whether the equipment is neatly arranged.

2, the duty time as far as possible out of the important guests and employees in the area, if necessary, to do their best to help them.

3, tour all areas of the club, including the guest service area and staff rest area, in the corresponding part of the record of the overall situation of the region.

4, in case of emergency to ensure that the following people are notified: General Manager, the head of the department involved.

5, the duty manager is obliged to assist the head of the department on duty to deal with any incidents occurring in the departments.

6, at the end of the shift you must hand over this report to the next shift manager to sign as a fact.

7, the duty manager is responsible for checking the cleanliness of the store and deal with emergencies in the store on the day, as well as coordinating the work of the various departments between the problem, and report to the superior in a timely manner.

8, cleaning and sanitation inspection standards:

(Each cleaning is responsible for two floors, two people on duty each day. This schedule is the order of work and process, check the cleaning can follow this standard.)

First and second floors: 10:00--12:00

Lobby floor, tables and chairs, playground floor, trash can cleaning, toilets, bathroom cabinets, floor,

Slippers (put into the shoe cupboard after draining, count the number)

Circular cleaning (focusing on bathroom floors, water stains in the toilets, the entrance to the lobby, cigarette butts in the trash can)

12 :30?2:30 Stairwell floor, atrium floor tables and chairs, cycling room floor, yoga room floor, bar, toilets

Cycle cleaning (focus on stairwells, second floor atrium tables and chairs dust, cycling and yoga room floors)

19:30 Ground floor of first floor exercise hall cleaned, mats disinfected

20:30 Cycling room cleaned (cycling disinfected, floor cleaned)

22:00 Trash can cleaning

Third and fourth floors: 10:00?11:00 Floor of equipment area, window sills, perimeter floor tiles, toilets

11:00?12:00 Office, fourth floor floor, window sills, rotating staircases, bathroom floors, and cabinet tops cleaned

Cycling cleaning (focusing on window sills, clean up of black marks on floor mats, disinfection of equipment on sweat stains, toilet water stains)

21:00 Instrument running table cleaning and disinfecting, mat cleaning and disinfecting

21:30 Slippers disinfecting

22:00 Trash cans cleaned out

Cleaning of the playroom after the course at 6:307:308:30 (Where the course is over, the two on duty staff of the janitorial work together to clean the playroom.) Mass cleaning time every Monday 13:30?17:00

The first week of mass cleaning: hall door glass, hall walls, hall floor grinding floor (once a month)

The second week of mass cleaning: stairwells, shower area on the first floor (once a week)

The third week of mass cleaning: the third floor glass windows, the platform floor, the platform tiled glass, the perimeter tiled glass ( Every two weeks) The fourth week of mass cleaning: the fourth floor, showers, all areas of the sofa disinfection, all toilets (once a week)

The second Monday of each month to fully disinfect a (including the hall sofas, tables and chairs, computers, telephones, lockers, etc.)

Duty Manager Responsibilities (two)

Duty Manager:







































Duties of Duty Manager (II) Assist the watch commander to complete the emergency response and related coordination work.6. Prepare a daily duty log and send the daily duty status to the watch commander.

Duty Manager Duties (3)

Duty Manager's Job Responsibilities:

1. Duty Manager's job responsibility is to assist the store manager on guest services, quality control, training and assessment, daily operations, internal management and other aspects of the implementation of management and service work.

2. The duty manager is responsible for the management of the front desk guest prints, guest items, restaurant tableware and equipment, all facilities and equipment in the lobby. Monthly inventory of front desk and restaurant consumables and preparation of budgets, making the appropriate statements to the store manager for review.

3. Duty manager should assist the store manager on guest services, quality control, training and assessment, daily operations, internal management and other aspects of the implementation of management and service work. Contains all the work information of the front desk attendant.

4. Duty manager must check whether the staff daily work is attentive and courteous, enthusiastic and patient, careful and responsible, whether the instrument appearance to reach the hotel standard requirements.

5. When the manager and assistant manager are not in the hotel, the duty manager is responsible for the operation and management of the hotel according to the authorization; in the absence of the head of the guest room and the housekeeping supervisor, the head of the guest room duties.

6. Duty manager must control the room, to maximize revenue, and personally deal with the need for special arrangements for the booking. And in the sales accompanied guests to visit the rooms and brief information about the hotel.

7. Duty manager should grasp the monitoring and hotel security situation dynamic information, the occurrence of security and accidents, is responsible for the protection of the scene, the organization of temporary rescue, immediately report to the store manager.

8. Duty manager is responsible for checking the restaurant environment and market preparations, ready to do a good job in the hotel staff deployment, to ensure that the quality of service to customers.

9. Duty manager is responsible for the restaurant in the business of manpower deployment, service quality and food hygiene, and timely handling of guest complaints

10. Duty manager should strengthen the management of property management and guest supplies management, minimize the loss of goods.

11. Duty manager must check the VIP guests and special guest rooms, and timely feedback to the housekeeping supervisor, the implementation of the improvement of the situation. According to the required number of random checks on the quality of rooms.

12. Duty manager is responsible for the daily inspection of the hotel to ensure the quality, responsible for the hotel lighting management (signage, lobby, aisles, restaurants).

13. Duty Manager is responsible for timely replenishment of front desk consumables and repair of damaged facilities. Monthly inventory of the front desk and restaurant consumables and prepare a budget, make the appropriate statements to the store manager for review.

14. Duty manager is responsible for according to the business situation and staffing, monthly summary and audit scheduling and attendance, and fill out the corresponding scheduling details and attendance summary table to the store manager.

15. The duty manager is responsible for the complete categorization, binding and staging of the guest history information such as the guest registration form, temporary accommodation registration form, booking form, team list, etc. and the transfer form, safe use record, etc. according to the time requirement.

16. The duty manager shall take the complaint handling case as the training case of the hotel. Analyze the causes of complaints, make corrective action plans, and train the staff.

17. Duty manager ready to enter the room to check the health, before opening the door, should pay attention to: 1. No matter what the state of the room must be clear to knock on the door: 2. Such as hanging DND card, may not knock on the door: 3. May not be used instead of knocking on the door with his Wu: 4. Never from the door speculum peeping into the room.

Duty Manager Duties (4)

First, the establishment of the purpose of the total duty system

The hotel is a 24-hour uninterrupted to the guests to bring security and service to protect the special industry, not to be a little careless. In order to serve the guests all-weather smooth orders, standardized service, dealing with problems in a timely manner. In addition to the normal organization and management, there is a need to set up a general duty manager is responsible for directing the work outside the day shift to ensure that the hotel operation is always in good condition.

The total value by the department manager to take turns to block, the following is the total duty manager's workflow and work standards.

Second, to participate in the total duty personnel

Administration and Personnel Department to develop the total value of the scheduling table: scheduling table to the month as a unit, the last week of the month on Friday scheduled for the next month's duty personnel;

1, Administration and Personnel Manager

2, Finance Manager

3, Housekeeping Manager

4, the head chef

5, Engineering Security Manager

6, restaurant manager

Third, the time of the general duty

24-hour system 08:30am?08:30am the next day

Fourth, the general duty of the reporting and handover provisions

morning meeting, the general manager of the value of the report: reflecting the views of the guests, report on the discovery of the problem and the analysis of the problem, put forward to follow up on things

The general duty manager to report: reflecting the views of the guests, report on the problems found and problem analysis, and put forward to follow up on things

The general duty manager is responsible for the management of the restaurant.

Yesterday's total value manager to today's total value manager handover, handing over the "total duty manager work log", handing over matters that need to be followed up

Fifth, the total duty manager job duties and standards

Total duty manager job responsibilities and standards

Position Name: total duty manager

Direct Supervisor p>

Direct supervisor: General Manager

Direct subordinates: staff of all departments

1, according to the General Office of the total duty schedule, in advance to make the total value of the preparatory work, to understand the following conditions

① hotel occupancy today

② in the store today, the arrival of the store, the departure of VIP

③ in the store today, the team, the meeting information

④ today's important banquet information

1, the total value of the hotel, the total value of the hotel ③ Today in the store team, meeting information

④ Today's important banquet information

⑤ Today there is no planned events that may affect the guests, such as: water, electricity, remodeling, renovation, fire drills, engineering, etc.

⑤ Today there is no planned events that may affect the guests.

1, during the duty period, to ensure that the cell phone 24 hours on vibration state (to ensure that the cell phone battery power is sufficient), the work of the telephone answering rate of 100%; wearing work clothes; and carry a walkie-talkie

2, pay close attention to the operation, the operation of the situation, and timely and well organized and coordinated and service work.

3, is responsible for doing a good job in the prevention of nighttime security, and properly deal with the hotel at night the occurrence of security problems. Check the security post, the hotel channels, in order to eliminate all kinds of hidden dangers, to ensure that the hotel's financial as well as guests' personal property safety.

4, strengthen the night patrol, personality is the important parts of the hotel inspection work, found that the problem is resolved in a timely manner, and make a good record of the work.

5, dealing with guest complaints. When encountering guest complaints about the hotel, listen carefully and make a written record in the work log, no matter right or wrong, do not argue, and at the right time to properly stand on the position of the guests, with a view to pacifying the guests as soon as possible. In thinking about the interests of the hotel to maximize the protection of the same time, can properly meet the reasonable requirements of guests to maintain the good reputation of the hotel.

6, take the initiative to seek the views of guests, the views of guests to analyze, deal with, and take preventive measures to promote the development of quality services and quality improvement of the hotel.

7, to maintain a warm and peaceful business atmosphere throughout the hotel, supervise the business points of arrangement, lighting, background music, service quality and other impact on the business atmosphere of the work of the links.

8, the morning meeting of the duty manager on yesterday's shift to summarize the situation, the unqualified items in the inspection process for analysis, the department manager for the unqualified items put forward corrective measures, the next duty manager for its quality tracking and implementation.

9, the duty manager is responsible for the supervision and implementation of the norms of staff appearance in all departments.

Authority:

1, the right to deal with hotel emergencies, to maintain the interests of the hotel is not damaged.

2, the right to coordinate the relationship between the departments, and understand and deal with the hotel internal staff complaints.

3, have the right to supervise the work performance of the employees on duty, the disciplinary staff have the right to be dealt with in accordance with the rules, the outstanding performance of the work of the staff, the right to recommend to the relevant departments to give material or spiritual rewards.

4, have the right to review and approve the business sector in the post of the highest level of staff outside the authority of the preferential, remission matters. Where the emergency situation must be exempted or preferential, should make a detailed record and report at each level.

5, the general duty workflow and standards

□ workflow:

1, the day of the total value of the manager at the end of the morning meeting to understand the total value of yesterday's work log, read yesterday's total value of the report.

2. Fill in the "Information of the day" column of the report of the day's total value to understand the important information of the day in the store.

Understand the following information:

Understand the VIP guest information of the day

Understand the important banquet information of the day

3. Understand the meeting and team information of the day, and understand the detailed schedule of the luxury (or important) team of the day

Understand the meeting and large-scale activities of the day, the projected occupancy rate of the day, and the projected number of guest rooms coming into the store today, Today's projected room arrivals, today's projected room departures, and today's projected food and beverage attendance.

Understand whether there are the following special events on the same day: water and power outages, fire drills for major maintenance projects on the same day

Inspection information and standards:

16:30pm?17:30pm

1. According to the prompts of the report of the day's total value of the day, check the status of the preparatory work of the positions with important customer information to see if it is completed and close to the requirements

17:30pm

The report of the day's total value of the day, check whether the preparation work of the posts of important customer information is completed and close to the requirements. p> 17:30pm?20:30pm Service Quality Inspection at the Front Desk

I. Lobby Public **** Area

1, Outdoor Advertising Lights, Neon Lights, Ground Lights, and Illuminations are working properly or not

2, Cigarette Tanks are tidy or not

3, Flowers, Plants' freshness and hygienic condition are in line with the standard

4, Flowers in the pots are not in good condition and are not in good condition. p> 4, flower pots whether there is garbage and cigarette butts

5, the hall floor brightness is up to standard

6, the hall glass brightness and handrail brightness is up to standard

7, public **** restroom hygiene is up to standard

8, the hall activities notice board is neat, placed in a standardized, error-free

II. p>

(a) restaurant

1, the opening of the meal whether the usher to lead, seated, with or without personalized polite language.

2, the waiter in handing the menu with or without honorifics, posture is standardized.

3, whether the waiter to promote, introduce food dishes and "today's special".

4. Whether the waiter repeats the order.

5. How long do you have to wait for the drinks and dishes after ordering?

6. Whether to report the name of the dish when serving.

7, whether the waiter took the initiative to patrol the table in a timely manner to organize the table, remove and replace the bone dish, cigarette jar.

8, whether to ask for your opinion.

9, beverage tea quickly run out, whether the waiter took the initiative to add.

10. How long do you have to wait for the checkout?

11, how to evaluate your meal.

Drinks

Food (dish flavor, freshness, shape, plating, temperature)

Service

Staff politeness

12, when you leave the restaurant, whether there is a goodbye.

13, for regular customers, long-time residents, whether to bring targeted services.

(B) Banquet reservations

1 Whether to answer the phone within three rings.

2. Whether to address you politely.

3, whether to listen carefully to your reservation requirements.

4, whether to take the initiative to recommend and introduce you to the relevant services.

5. Whether to ask for your name.

6. Whether to ask for your special requirements.

7. Whether to refer you to the booking status.

8. Whether to thank you.

(C) Kitchen

1, the chef's personal hygiene is in line with the rules.

2, the kitchen fire extinguishing equipment is complete.

3, stove, kitchen utensils are clean and sanitary.

4, whether the garbage cans are bagged and covered.

5, raw and cooked food is stored separately.

6. Whether the worktable is neat and tidy, without food residues.

7. Whether the food is stored in shelves.

8, the kitchen staff's knowledge of hygiene is mastered.

9, the end of the work is required to close the water, electricity, gas.

Second, the hall service

1, background music playing time: public **** area 7:00 - 22:00 and then gradually turned off

2, the business points and business hours synchronization

3, lighting control: the hall and the outside landscape lighting (controlled by the engineering duty personnel) requires timely switch according to the color of the day and the different seasons:

Lights on in summer: 19:00

Lights on in spring and autumn: 18:00

Lights on in winter: 17:00

(rainy days depending on the conditions)

4, air-conditioning temperature: 26 degrees Celsius in the summer

18-22 degrees Celsius in the winter

5, the public **** signage, notice boards, Postings are complete and correct

6, notice boards and postings on the information are currently being held in the hotel's activities, there is no end of the expired information displayed to the public

7, the hotel's periphery: street signs, decorative lamps, street lamps, landscape lamps, vehicle parking, facades, doors, windows, glass, garbage garbage cans are intact, clean

8, all lights, public * * * area air conditioning in accordance with the required time

8, all the lights, * * * area air conditioning in accordance with the required time

9, all the lights, * * * area air conditioning in accordance with the required time

Third, checkout peak in the cashier's point of patrol

1, checkout clerk whether the courtesy and enthusiasm, smile.

2, the checkout operator is accurate and rapid.

3. Whether the posts are firmly in place.

4. Whether the posts are prepared for bills, change, etc.

5.

5. Whether the handover is orderly.

6, the post health, countertops are tidy.

20:30pm?22:00pm

Safety inspection:

1, the hotel's central fire escape: there are no obstacles, lights intact;

2, firefighting equipment: all placed in place, able to be used at any time; no hidden safety hazards: doors, hangings, chandeliers, etc. firm;

3, the ground slippery warning signs;

4, equipment maintenance, maintenance of the equipment: all in place, able to use at any time; no security risks: door, hanging, chandelier, etc. firm;

3, ground slippery with a warning sign;

4, equipment maintenance warning signs;

7, lighting control: hall and outside the main landscape lights required to turn off the main lights off time:

Summer lights off time: 22:30

Spring and Autumn lights off time: 21:30

Winter lights off time: 21:00

8, outside the building of the landscape lights off at 23:00 and Need to check the lights in good condition

22:00pm?8:30am the next day

1, from time to time to check whether the night shift staff have a good working condition

2, twice a night from time to time to check the work of the night shift staff by phone

Office area

1, after work, whether the departments can cut off all the power supply and lock the door, Close the windows.

Front Office Marketing Department Catering Department Rooms Department Administration Department Finance Department

Whether to continue the daily cleanliness of the office area.

2, whether in the office area loud noise.

3. Whether to eat snacks in the office area.

4. Whether to clean up the office countertop after work, and continue the neatness of the working environment.

5, whether the employee dress neatly fit the regulations.

Staff equipment:

(a) locker room

1, locker room hygiene whether to reach the requirements.

Fourth, the scheduling table sent to the post:

Administration and Personnel Department need to send the scheduling table to the following members:

Catering Manager

House Manager

Finance Manager

Engineering and Security Manager

Duty Manager Responsibilities (five)

2, the club duty manager on behalf of the general manager in the duty time to receive, deal with complaints, solve and deal with the club in the occurrence of emergencies or emergencies, such as in the case of difficult to decide, complex, serious problems to notify the general manager and the relevant departments in charge in a timely manner.

3, the duty manager on duty, be sure to tour the club areas as required, supervise all departments in accordance with the club's rules and regulations and work procedures, the irregularities of the service or service quality problems, should be promptly requested to the relevant departments on duty to be corrected, improve the supervisor, and these problems or phenomena recorded in the duty log.

4, the duty manager must assist the departments on duty supervisor to deal with major complaints, the amount of money involved in the authority (RMB 500 yuan) within the exemption, the fine can be based on the situation as a source of reasoning. And the matter and the results recorded in the duty log.

5, the duty manager must be on duty according to the order of the schedule, if there are special conditions need to shift with others must be implemented before the shift and inform the General Office.

6, the duty manager should be on time to the post, to the post should first get in touch with the front desk, should ensure that communication is smooth.

7, the duty manager on duty, should be wearing a club uniform, and pay attention to grooming, instrumentation.

8, the duty manager on duty, it is necessary to visit some of the regulars, in order to understand the guests of the club's quality of service, service facilities, service program requirements and opinions, and to understand the situation recorded in the log.

9, duty manager before and during the shift, try not to drink alcoholic beverages, and do not work outside the reception of friends and family.

10, the duty manager on duty during the tour of the club's premises not less than the required number of times (6 times), and will patrol the inspection of the status of records in the log.

11, the duty manager on duty, do not leave the store without reason, if there is a special need to leave the store, need to be approved by the superiors, and the mode of communication and return to the store time to inform the relevant personnel or departments.

Duty information

1, the duty manager on behalf of the club is solely responsible for the management of the club in the management of the problem, to ensure that the management of the club business management is normal.

2, the handling of emergencies. Duty work is an important part of uploading and transmitting information, any problems, reception tasks and emergencies occurring on duty should be dealt with in a timely manner to report.

3, handling guest complaints. When the shift occurred during the guest complaints, should be cautious, holding a pragmatic attitude to solve, and will deal with the results of good records.

4, inspection. The key parts of the club as well as the status of facilities and equipment, such as floors, kitchens, boilers, air conditioning plant room, etc. to strengthen the inspection, together with the security personnel to do a good job of business safety and security, pay attention to the fire prevention work.

5, staff dynamics. Employees of the audible service, grooming and courtesy etiquette.

6, the use of energy: whether there is often water, often bright light phenomenon.

7, the health status of each post and each area.