first of all, you can find the job application resume template of the catering supervisor in the column of the resume template house under the job application forum wwwjob94com. The following points are extracted from the resume template of the catering supervisor. You can use these points in the work experience section under your job application resume, because it will make people more confident that you have work experience and are qualified for this job. As for the details of the resume template, I won't say much about it.

1. Planning and management:

(1) Be fully responsible for the production and purchase of food and beverage in the catering department and update the products in time according to market demand;

(2) fully implement relevant service plans and organizational management systems to ensure the normal development of daily business;

(3) Strengthen the leadership of catering management and do a good job in logistics to ensure catering production and service. Regularly patrol the market with the chef and buyer, check the stock materials, understand the stock and market conditions, and strictly control the procurement, acceptance and storage of catering materials and equipment;

(4) Be fully responsible for the control of catering costs and expenses. Hold regular catering cost analysis meetings to review the cost of dishes and drinks;

(5) plan and organize catering sales activities, expand catering sales channels and increase catering income;

(6) Maintain a good cooperative relationship with the chef, and study and formulate special menus according to seasonal differences and guest conditions;

2. Hygiene management:

(1) Supervise and urge the restaurant to be clean and hygienic, and pay special attention to the cleaning and disinfection of tableware and utensils;

(2) Carry out comprehensive health inspection activities in a planned way to ensure food safety and quality;

(3) fully implement the national and hotel health laws and regulations, and strictly supervise the implementation of employees;

3. Staff management:

(1) Supervise restaurant, bar and hall managers to organize catering services and improve the quality of catering services;

(2) Be fully responsible for the work organization and arrangement of the staff in the Food and Beverage Department, evaluate the performance of the staff in this department, supervise the implementation of the training plan of the department, and implement effective incentives;

(3) Arrange shifts of foremen, supervise the daily work of foremen, and implement relevant training;

(4) Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Department Manager.

4. Internal and external communication:

(1) Understand the contents of the departmental work plan formulated by the superior and carry it out, and cooperate with the issuance and implementation of various decision-making resolutions of the superior;

(2) report the operation of the department to the superior manager regularly;

(3) unite employees, create a harmonious working atmosphere and create a comfortable working environment for employees;

(4) communicate and coordinate with other relevant departments, listen to opinions, and improve the work quality of the catering department.