In today's social life, job responsibilities are used in many places, and job responsibilities mainly emphasize the responsibilities within the scope of work. Do you know the format of job responsibilities? The following is my collection of job responsibilities of catering managers (6 general remarks) for your reference, hoping to help friends in need.

Job responsibilities of the catering manager 1 1. The duties of the restaurant foreman

1. Assist the apartment manager in the daily management of the restaurant.

2, responsible for handling restaurant guest complaints.

3. Be responsible for the transmission of all kinds of information in the restaurant, and assist relevant departments to do a good job in customer service.

4. Responsible for the daily management, training, supervision and assessment of restaurant staff.

5 responsible for the supervision and management of safety, hygiene, facilities, equipment and appliances within the jurisdiction.

6. Responsible for organizing restaurant staff to master risk control and reduction measures, carry out emergency drills, find potential safety hazards, and handle and report problems in time.

7. Assist the apartment manager to formulate the service standards and workflow of the restaurant.

8, according to customer demand, do a good job of setting the table and guiding the restaurant before meals.

9. Do a good job of staring at the table of key guests in the restaurant.

10, do a good job of sorting out and guiding the after-dinner restaurant.

Second, the work content

1, go to work 10 minutes early every day and check your appearance.

2. Preside over the daily briefing, arrange the tasks of the day, and coordinate and solve various problems.

3. Arrange the work shifts and division of labor of employees reasonably according to the customer's situation every day.

4, daily inspection and supervision before, during and after meals.

5. Check the gfd and attendance of the staff of this team every day, and evaluate and score them.

6, daily routine safety inspection.

7. Check the operation of equipment and facilities in the area under its jurisdiction every day.

8, according to the daily work inspection, fill in the supervision and inspection records.

9. Check the tableware at the end of each month.

10, handle guest complaints, solve all kinds of problems raised by guests in time, and meet the requirements of guests as much as possible.

1 1.

12. Participate in various trainings and activities organized by the apartment.

13, complete the tasks assigned by the leaders.

Job responsibilities of catering manager 2 1. Fully responsible for the operation and management of the food and beverage department, directly responsible to the general manager.

2. Be responsible for making the long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager.

3. Develop service standard procedures and operational procedures. Check the service attitude and service regulations of the staff in subordinate posts, ensure the food quality, urge the departments to do a good job in hygiene and cleaning, and conduct regular fire safety education.

4. Cooperate with the financial department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

5. Formulate and organize food substitution plans according to market conditions and seasons, control the standard specifications and requirements of food and beverages, and correctly control the gross profit margin and cost.

6. Cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the Food and Beverage Department, and be responsible for organizing the business and health knowledge training of the employees of the Food and Beverage Department.

7, develop service technology and cooking technology training plan and assessment system. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

8. Understand the market dynamics and raw material prices, control the marginal cost of CVP, effectively control operating costs and reduce operating expenses, thus ensuring the completion of operating indicators and profit indicators.

9. Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.

10, personally organize and arrange large-scale group meals and important banquets, be responsible for seeing off VIPs and handling important complaints from guests.

1 1. Preside over the daily and regular (once a week) meetings of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the meeting of department managers of the company.

12, pay special attention to the maintenance of equipment and facilities, ensure the intact and correct use of various facilities, and prevent accidents.

13. Coordinate the relationship between this department and other departments of the company and complete other tasks assigned by the general manager or deputy general manager.

Job responsibilities of catering manager 3 1. Make daily morning, middle and evening shift personnel, and make attendance records of foreman and usher.

2. gfd who checks the waiter before going to work every day.

3. Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in cleaning, preparing meals and drinking utensils.

4, always pay attention to the restaurant staff dynamics and service situation, to the scene command, in case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and personally take the stage to serve, to ensure a high level of service.

5. Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guest files, properly handle guest complaints and report to the manager of Chinese restaurant in time.

6. Check the facilities and tableware regularly, formulate the use and storage system, and report to the restaurant manager in time if there is any problem.

7. Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and make a record of his work performance as the basis for selecting the best employee of the month.

8. Be responsible for organizing the foreman and waiters to participate in various trainings and competitions, and constantly improve the service level of themselves and their subordinates.

9. Actively complete other tasks assigned by the manager.

Responsibilities of Catering Manager 4 The catering industry is a service industry. As a manager of the catering industry, what is the basic task of management at ordinary times? What are the specific job responsibilities? The following details the responsibilities of the food and beverage supervisor:

1, responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant and report directly 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) inspection work, daily inspection of equipment, furniture, tableware and their intact conditions.

(2) check the service supplies and cleanliness, and check the inventory materials;

(3) Check employees' gfd.

4. Preside over the daily pre-meal meeting and arrange the service for the day.

5. Learn about the food on the day from the kitchen and arrange the dishes that are mainly sold.

6. Sign for food and materials.

7, properly handle the guest's complaints and questions.

8, do a good job of employee attendance and assessment.

9. Do a good job in the property management of restaurants.

10, responsible for staff training.

Responsibilities of Catering Manager 5 1. Carry out the instructions of the manager and carry out various tasks in detail.

2, responsible for leading the whole class staff in accordance with the restaurant service regulations and quality requirements, do a good job of reception service, cleaning, introduction and promotion of various dishes, watering, etc.

3. Master the number of tables, requirements and standards reserved for the banquet in the restaurant that day, and be aware of it.

4. Participate in and urge employees to prepare meals by hand.

5, keep close contact with the kitchen, timely reflect the opinions and requirements of the guests.

6. Deal with the guest's complaints and criticisms and report to the manager in time.

7, responsible for the team material recipients, distribution and storage.

8. Make a comprehensive inspection of the restaurant before meals, check the preparation of tables, chairs and tableware according to the specifications and standards, and explain the menu to the waiter.

9. When guests enter the restaurant, they should take the initiative to greet the guests and take their seats in rows.

10, responsible for the handover, make handover records, and conscientiously do a good job in the attendance assessment of personnel in this area.

1 1. Seriously complete the temporary tasks assigned by the manager.

12, responsible for guiding important guests to their seats and thanking them for seeing them off through documentaries.

13. Be responsible for saving, keeping and maintaining water, electricity and mobile materials in this area.

Responsibilities of Catering Manager 6 1. Assist the manager to constantly improve and perfect the work standards and service procedures, and supervise their implementation.

2, responsible for the western restaurant staff deployment, scheduling arrangements and staff attendance, assessment, to ensure that within the prescribed business hours, each service point has a post, someone, service.

3. Be responsible for the management of western restaurants according to their service regulations and quality requirements, and keep close contact and coordinate their work.

4. Grasp the market information, understand the changes of customers' situation and needs, collect and accumulate business data, and give timely feedback to Western Chef and relevant leaders.

5. Understand the supply and menu of western restaurants, and organize the waiters in western restaurants to actively promote various dishes and drinks.

6. Be responsible for the cost control of western restaurants and the management of property, equipment, materials and supplies, and make accounts for the collection, storage and consumption of materials and supplies.

7. Keep the equipment and facilities of the western restaurant clean, intact and effective, and timely guarantee and put forward suggestions for updating and purchasing.

8, responsible for handling the guests' opinions, suggestions and complaints about the service of western restaurants, and seriously improve the work.

9. Understand the customs and taboos of various countries.

10, adhere to the service tenet of completely satisfying guests, strengthen the on-site management of western food service, inspect and supervise the staff of western restaurants in strict accordance with the service regulations, do a good job in pre-meal preparation, inter-meal service and after-meal work, and do a good job in post business training for employees.

1 1. Hold a pre-shift meeting, assign tasks and sum up experience.

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