Responsibilities of the restaurant supervisor

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, 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) check the daily arrangement and good condition of equipment, furniture and tableware.

(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.

▲ Duties of the floor monitor of the restaurant

1. Be responsible for checking the arrangement and sanitation of tables, chairs, tableware and other necessities in the working area of this group, and be directly responsible to the supervisor of the restaurant

2. Make preparations together with the waiters before the meal.

3. Give technical guidance to this group of waiters.

4. Check the appearance of each waiter in this group before taking up the post.

5. Be responsible for providing quality services for VIPs.

▲ Responsibilities of the shift leader of the restaurant

1. Assist the kitchen to prepare the sauce before the meal.

2. Coordinate the work between the floor and the kitchen and deliver relevant information in time.

3. Reasonably allocate manpower.

4. Check gfd of the employees in this group.

5. Keep all the work records related to this class.

▲ Responsibilities of Banquet Supervisor

1. Responsible for leading the staff of Banquet Department and earnestly completing all banquet reception tasks.

2. Care about the work, study and life of employees, and master the ideological trends of employees.

3. Handle guest complaints in time, and pay special attention to the service attitude and quality of the banquet department.

4. Do a good job in the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils.

5. Be responsible for the business training of waiters.

6. Do a good job in food hygiene, and strictly manage food hygiene, tableware hygiene, food hygiene, operation hygiene and personal hygiene.

7. Do a good job in coordination with other departments.

8. Be familiar with the restaurant layout, countertop design, dishes, rivers and service specifications of various banquets.

9, reasonable arrangement of manpower and tableware, ensure the banquet on time.

11, skillfully prepare the banquet menu.

▲ Responsibilities of the squad leader of the banquet department

1. Carry out and carry out all tasks assigned by the banquet supervisor.

2. Make specific work arrangements according to the characteristics of employees in this class.

3, command the waiter to do a good job of service according to the prescribed procedures.

4. Carefully check the working conditions of subordinate posts.

5. Do a good job in the inventory and custody of the property of this department.

6. Organize employees' business study and training.

▲ Responsibilities of the kitchen supervisor

1. Make the kitchen production plan, be fully responsible for the preparation and cooking of meals in the kitchen, and make the kitchen production plan.

2. Strictly implement the Food Hygiene Law to ensure the food safety of guests.

3. Ensure high standards and strict requirements of food quality, standardize and diversify the variety of dishes, and make them artistic.

4. Make a menu and master the cost of dishes.

5. Issue the task, quantity and specifications of meal preparation.

6. Hire kitchen staff, arrange the tasks of each team, allocate the strength of each team and coordinate the working relationship of each group.

7. Supervise cooking, give technical guidance to cooking, and check the quality and quantity of dishes.

8. Organize business study for kitchen staff to improve cooking skills.

9. Plan, organize and collect the daily food raw materials, and strictly manage them to ensure accurate feeding.

11. Summarize and check the original records of kitchen consumption and the quantity of finished products and semi-finished products stored in the kitchen, so as to accurately calculate the food cost.

▲ Responsibilities of each team leader in the kitchen

1. Strictly control the quality of work in this group and do a good job in cleaning and hygiene within this group.

2. Make original records of picking, semi-finished products and finished products.

3. Organize the book to complete the work for employees.

▲ Responsibilities of the purchasing supervisor

1. Purchase all kinds of materials according to the plan approved by the manager of the catering department.

2, according to the forecast of customer situation and experience, prepare the plan of materials and food raw materials needed by the food and beverage department.

3. Strictly implement the acceptance system of material procurement, so that the procedures are clear and the figures are accurate.

4. Strictly control the quality of purchased food raw materials to ensure that the food is fresh and hygienic.

5. Establish a relatively stable food and beverage supply network and improve the relationship with suppliers.

6. Provide market supply information to the kitchen department regularly.

▲ Responsibilities of the warehouse management team

1. Seriously implement the system of acceptance, storage and delivery of commodity raw materials.

2. Supervise the employees of this group to finish the receiving and dispatching work accurately and timely.

3. Supervise and inspect the cleaning and hygiene of the warehouse.

4. classify and keep the inventory items in order.

5. Do a good job in anti-corrosion, anti-mildew, fire prevention and anti-theft of warehouse goods.

6, inventory items on a regular basis, to ensure that the accounts are consistent.

7. check the daily report of goods entering and leaving the warehouse and control the inventory of goods in the warehouse.

8. correctly calculate the cost of various raw materials on the picking list and the total picking cost for the whole day.

▲ Work coordination of the food and beverage department

1. Internal work coordination of the food and beverage department

(1) Coordination between the restaurant and the kitchen

The kitchen should regularly visit the chef to teach the restaurant waiter about the dishes, so that the waiter can do a good job in selling the food when ordering for the guests.

the kitchen should inform the restaurant of the daily cooking situation in time.

After ordering, the restaurant waiter places an order as required, and sends the "kitchen couplet" to the relevant post in the kitchen in time. The kitchen is generally irregular according to the order, and the kitchen should return the order in time to avoid adverse effects.

The restaurant waiter should also feed back the guest's opinions to the kitchen in time.

(2) Coordination between the restaurant and the banquet department

When the banquet department has a reception meeting for a large banquet, it should ask other restaurants for human assistance through the catering department. Restaurants should actively cooperate and allocate manpower and material resources. After the banquet, the banquet department should return the borrowed items in full.

(3) Coordination between the kitchen and the purchasing and storage team

The kitchen and the purchasing and storage team should work out the food purchasing plan together. The purchasing and storage team should provide the kitchen with the relevant market conditions and existing inventory, and the kitchen should adjust the price and quantity of dishes based on the above information, or replace the original materials with substitutes, or change the cooking methods, so as to make the catering department more adaptable to the market in operation.

according to the characteristics of the restaurant's business, the kitchen should make a careful material plan and agree with the warehouse on the daily picking time and times.

2. coordination between the food and beverage department and other departments

(1) coordination between the food and beverage department and the front desk and housekeeping department

the food and beverage department should do a good job in purchasing food raw materials according to the customer forecast provided by the front desk. The front desk and housekeeping department should grasp the appropriate opportunity to recommend and introduce the characteristics of the products of the Food and Beverage Department to the guests, so that the guests can enjoy the supporting quality services.

(2) Coordination between the Food and Beverage Department, the Sales Department and the Public Relations Department

The Sales Department and the Public Relations Department should pay attention to the characteristics of the products of the Food and Beverage Department, regard the products of the Food and Beverage Department as an important part of the hotel products, and at the same time vigorously compensate the rooms, promote the food and beverage service and help the Food and Beverage Department expand the customers. At the same time, the food and beverage department should adjust the menu content, provide high-quality food and service according to the general marketing strategy of the hotel at this stage, return the relevant product cost accounting to the sales department in time, and actively provide innovative product information, so that the sales department can obtain accurate first-hand information and negotiate business.

(3) Coordination between the Food and Beverage Department and the Finance Department

The audit of purchasing raw materials, making gross profit margin, reviewing prices and after-sales settlement should be completed by the two departments. The food and beverage department needs to submit all kinds of accurate business data and statements to the finance department, and the finance department will make an analysis report on the business situation based on these materials after examination and analysis to meet the needs of the management of the food and beverage department.