The hotel catering department needs to be honest and friendly, have good professional ethics and literacy, and can work under certain pressure; The following is the responsibilities of the hotel food and beverage department that I have sorted out for you. You are welcome to learn from and refer to it, which will definitely help you.

responsibilities of the hotel's food and beverage department 1

1. Complete the tasks assigned by the superior in quality, quantity and time.

2. Completes the supplement and replacement of tableware, linen and other articles in the restaurant and ends the service.

3. before the meal, arrange the tasks, divide the work, and make all the preparations.

4. be familiar with the menu and coordinate with the food preparation room.

5. do a good job in on-site training and lead employees to receive services in strict accordance with service regulations.

6. master the dining situation of guests, do a good job of supplementary service, try to remember the special requirements or habits of guests, and establish good relations with guests.

7. Deal with general complaints, solve problems in time, and report the situation to the superior to accumulate experience.

8. Implement the daily cleaning work in time to keep the restaurant clean and tidy.

9. after the business hours of the restaurant, check whether the windows, doors, faucets, lighting systems, air conditioning switches, stereos, etc. are closed, and do a good job in energy saving and safety.

11. Strengthen the property management of restaurants, control the use of goods, and draw up an update plan according to business needs.

11. Pay special attention to the sanitation of dining room environment, tableware and utensils, and be responsible for the maintenance of dining room equipment and facilities.

12. Make preparations before meals and clean up after meals.

13. When receiving meals, recycle all kinds of utensils and do a good job of safety inspection.

14. Arrange shifts to ensure the smooth progress of all business links in the banquet hall.

15. Be fully responsible for the arrangement, planning and implementation steps of the banquet, and handle all kinds of problems and guest complaints.

16. Be responsible for the connection between the banquet hall and the kitchen.

17, fully responsible for the cleaning, maintenance, maintenance and updating of the hardware equipment of the banquet hall.

18. Be responsible for communication, coordination and cooperation with other departments.

19. Be responsible for the overall work of the staff canteen, including but not limited to pre-meal preparation, post-meal cleaning and keeping the staff canteen clean and tidy.

responsibilities of the hotel food and beverage department 2

1. Responsible for drawing up the business plan of the food and beverage department and implementing the relevant rules, regulations and norms of the department;

2. According to the overall business indicators of the hotel, be responsible for drawing up the restaurant budget plan and business indicators, reviewing the restaurant business statements, conducting business analysis and completing relevant reports;

3. cooperate with other departments to explore various sales opportunities to increase revenue. Launch a variety of promotional activities that can bring outstanding dining experience to guests.

4. Be responsible for the work of each module in the food and beverage department, and coordinate the personnel distribution according to the needs of the restaurant to ensure that all the work is coordinated and smooth;

5. Be responsible for organizing the research on catering dishes and planning banquet activities to continuously improve the quality of catering services;

6. Be responsible for providing catering manpower requirements and job descriptions, and cooperate with and implement manpower recruitment, post creation and staffing;

7. Be responsible for drawing up the staffing of the department, promoting the recruitment and development of personnel, formulating the personnel training plan, and carrying out catering special training to continuously improve the service ability of employees;

8. Be responsible for the catering service satisfaction survey, collect and sort out the results, and implement the improvement plan according to the decision;

9. Be responsible for sorting out and optimizing catering service standards and processes;

11. Complete other tasks assigned by leaders.

responsibilities of hotel catering department 3

1. Have the spirit of active cooperation. Treat all work with enthusiasm, and be willing to take advantage of every opportunity to learn skills in order to improve their work skills.

2. Strong adaptability. Handle unexpected events in restaurants and customer demands.

3. Have strong team spirit, and achieve the same goal of the team through cooperation and support for colleagues' work.

responsibilities of the hotel's food and beverage department 4

1. Assist the food and beverage manager in staff training to ensure that the staff's skills meet the standards;

2. Assist the catering manager to implement the hotel policies and guidelines and the company's brand standards;

3. Conduct directional communication with employees regularly and maintain the established policies and guidelines;

4. Keep effective communication with the kitchen and keep the operation desk clean and tidy;

5. Maintain good customer relationship and improve personal professionalism;

6. assist the catering manager to determine the weekly shift of the department;

7. Put forward good ideas and suggestions when designing menus and food promotion;

8. accept other jobs arranged by the restaurant manager.

responsibilities of the hotel catering department 5

1. Be responsible for the daily management of the restaurant and keep close contact with the kitchen to ensure the service quality of the restaurant

2. 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.

11. Be responsible for the training and management of personnel

12. Be responsible for the reception of people, etc.

Responsibilities of hotel catering department 6

1. Assign tasks to waiters according to business conditions to ensure the provision of quality services.

2. feed back the information about food and service to the operation manager and chef in time, understand the customer's situation and serve the important guests.

3. properly handle the problems in the restaurant and the opinions of the guests, and report to the operation manager in time.

4. Check regularly and count the equipment, tableware, linen and other items in the restaurant, and report the results to the operation manager.

5. urge the waiters to do a good job in the safety and cleanliness of the restaurant, and ensure that the standards set by the company are met.

Responsibilities of Hotel Catering Department 7

1. Understand the distribution of high-end social catering in hotels, western restaurants, chain leisure bars and other societies;

2. Understand the competitors' trends and react quickly on product lines and prices;

3. Be responsible for selling the company's products and cooperating with the company's marketing department to promote new products;

4. maintain the relationship between old customers and develop new customer resources;

5. report the business situation and analyze and summarize it every month.

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