Responsibilities of the food and beverage minister

(1) Be directly responsible to the manager of the food and beverage department, earnestly implement the work instructions issued by the department, strictly abide by the rules and regulations of the enterprise and the department, and supervise 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.

post responsibility system of catering minister

1. Responsibility of the person in charge is fully responsible for food management, responsible for establishing and improving the quality management system and strengthening the quality education for operators. Ensure the implementation of quality management policies and quality objectives. Regularly carry out quality education and training, and conduct a comprehensive physical examination every year.

2. Responsibilities of management personnel: directly responsible for food safety management, ensuring the cleanliness of business premises and warehouses on time, ensuring that food business conditions and storage facilities are safe, harmless and pollution-free, establishing and managing employees' health records, and being responsible for arranging the health examination of employees every year. Supervise and inspect employees to maintain personal hygiene, and be responsible for monitoring the temperature of business premises and warehouses within the specified range, ensuring warehouse ventilation and ensuring food quality; Problems that may affect safety should be solved immediately or reported to the person in charge.

3. Responsibilities of purchasing and selling personnel: It is strictly forbidden to purchase foods that are prohibited from being sold in the market by laws and regulations, and it is strictly forbidden to purchase foods from enterprises with incomplete qualifications. When purchasing goods, carefully check the supplier's Food Production License, Food Circulation License, Business License and Inspection Certificate to ensure that the food sold is within the shelf life, and regularly check the external characteristics and shelf life of the food sold. If there is any problem, you can immediately take it off the shelf and report it to the food safety management personnel.