Job responsibilities of the Food and Beverage Department (selected 9 articles)

Nowadays, the frequency of job responsibilities is on the rise. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what responsibilities they should undertake, how to do it better, what they should not do, and so on. Presumably, many people are worried about how to make job responsibilities. The following are the job responsibilities of the food and beverage department that I have carefully arranged. Welcome to share them.

job responsibilities of the food and beverage department 1

1. Be responsible for executing and implementing the decision-making and operation plan of the restaurant manager. Supervise and inspect the implementation of work tasks by managers at all levels.

2. Complete all the affairs assigned by the hotel, assist the manager to hold the meeting on time, accurately carry out the manager's instructions, arrange the work, summarize the gains and losses, and optimize the management ideas.

3. Assist the manager to handle the work in the coordination department, regularly inspect the hotel and be responsible for the regional health and safety supervision.

4. be responsible for supervising the implementation of the management system of the department, checking the operating procedures and service specifications of each post, providing customers with high-quality products and satisfactory services, and ensuring the normal operation of business hours.

5. Be responsible for the safety management of this department, and urge all departments to strictly implement the food hygiene system and various safety management systems. Do a good job in implementing the food hygiene system, carry out fire safety education, organize the competent personnel of various ministries to conduct regular inspections and appraisals on hygiene, fire prevention and safety work, and ensure the normal operation of all work in this department.

6. Pay close attention to employee training, do a good job in ideological and political work, care about employees' lives, appoint and evaluate employees, so as to ensure that rewards and punishments are clear, supervise the heads of various departments to convey and implement the work requirements, mobilize the enthusiasm of employees, and complete the requirements of the hotel.

7. If there is an emergency, the handling should be well organized, the method should be correct and appropriate, and the restaurant manager should be reported in time, and the whole process of the incident should be recorded in writing.

8. Understand the daily business situation and timely grasp the information of various affairs of the department. Assist the manager to formulate the service skill training plan, conduct employee training, establish the training assessment system, and strengthen the evaluation, reward and punishment of employee training.

9. strengthen the daily management of equipment, urge employees to use all kinds of equipment correctly, and do a good job in equipment maintenance.

11, establish a good relationship with guests, actively solicit guests' opinions and suggestions on catering, and properly handle guests' complaints.

11. Go to the staff group irregularly to learn about their living conditions and working emotions, and report to the manager when necessary.

12, set an example, strictly abide by various rules and regulations and management regulations, be strict with yourself and set an example. Job responsibilities of food and beverage department 2

(1) Attend regular departmental meetings and business meetings on time, and be responsible for organizing the implementation in strict accordance with the plans drawn up by the department manager.

(2) strengthen the daily management of each post in the frontcourt of the food and beverage department, and cultivate the management and supervision level of the restaurant manager.

(3) Strengthen the design, organization and reception of various meetings, banquets and large-scale activities, make detailed service reception plans in advance, and supervise and inspect them to ensure the reception effect of activities.

(4) Check the standardization of services according to the standards, provide high-quality services for guests, and personally arrange reception for VIP guests to ensure the service effect.

(5) master the customer situation of each meal, reasonably adjust the service force, communicate and control the overall service process. Ensure the successful completion of various service receptions.

(6) attend the pre-shift meeting of each team from time to time, strengthen the daily patrol inspection, and solve the problems found out in time, summarize the reasons and conduct case analysis.

(7) coordinate the cooperative relations within the posts under its jurisdiction and other posts.

(8) According to the plan, conduct regular job skills training for subordinate employees.

(9) examine and approve the rules, regulations and working procedures of the posts under its jurisdiction.

(11) Set a good example for subordinates, stimulate their enthusiasm and creativity in various ways, and tap the potential of employees. Job responsibilities of food and beverage department 3

1. Be directly responsible to the general manager and take full responsibility for the management of the hotel.

2. Assist the general manager to make decisions on the hotel management and improve the operating system; Responsible for the implementation and implementation of the general manager's decision-making and operation plan.

III. Responsible for supervising and inspecting the implementation of work tasks by managers at all levels.

iv. assist the general manager to hold regular meetings, arrange work, summarize gains and losses, and optimize management ideas.

5. Be responsible for regularly checking the hygiene and safety supervision inside and outside the hotel.

VI. Assist the general manager in handling and coordinating the work among various departments.

7. Be responsible for all affairs of the hotel administrative office, and warmly and politely contact outsiders.

VIII. Assist the general manager to supervise the implementation of the management system of each department, check the operation procedures and service specifications of each post, and provide customers with high-quality products and satisfactory services.

IX. Accurately carry out the general manager's oral or written instructions, and actively and well complete the task.

11. adhere to the daily inspection and supervision at the service front line during meal opening hours to ensure the normal operation during business hours.

Xi. Establish and improve employee files and do a good job in personnel management; Report the personnel changes in the hotel to the general manager in time.

12. Go to the staff group from time to time to understand the living conditions and working emotions of the staff, and report to the general manager when necessary.

XIII. Be responsible for the management of the hotel's internal articles, and be familiar with the names, models, specifications, unit prices and uses of all kinds of articles required by the hotel. Check whether the purchased goods meet the quality requirements, and be responsible for supervising the purchase and quality requirements of the hotel.

XIV. Be responsible for formulating and improving the measures of the security system, deploying the work plan of the Security Department, and arranging and checking the implementation; Responsible for organizing the investigation of major cases and accidents in the hotel, and putting forward handling opinions to the general manager and reporting the investigation results.

XV. Be responsible for formulating the maintenance management measures of the hotel engineering department, reasonably arranging the smooth development of engineering maintenance and equipment maintenance, and ensuring the normal daily operation of the hotel.

XVI. Be responsible for regularly checking the use of computer systems and regularly maintaining computer equipment as necessary; Responsible for organizing common personnel to carry out training on troubleshooting and replacement of consumables.

XVII. When dealing with emergencies, the organization should be strict, the methods should be correct and the handling should be proper, and the general manager or relevant departments should be reported in time, and the whole process of the incident should be recorded in writing for the record.

18. observe the rules and discipline, set an example, strictly abide by various rules and regulations and management regulations, strictly observe the law and set an example. Job responsibilities of the food and beverage department 4

Job content:

1. Take minutes of meetings held by the department and convey various instructions from the manager of the food and beverage department.

2. Be responsible for the attendance of foreign employees in the Food and Beverage Department, make records and report to the Finance Department and the Personnel Department.

3. Send, receive and keep all kinds of documents and contracts of the food and beverage department and all kinds of documents, official letters, letters and contracts of other departments.

4. Be responsible for receiving visiting guests and handling all kinds of telephone calls, telex and faxes.

5. Be responsible for changing the menu of each restaurant and making the banquet menu.

6. Be responsible for issuing all restaurant bills of lading, purchase orders and cheque application forms.

7. complete other tasks assigned by the manager and deputy manager of the food and beverage department. Job responsibilities of the food and beverage department 5

1. The manager or director of the food and beverage department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the catering department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. To formulate, implement and supervise various management systems of the department. Assess the performance of managers at all levels of the department and implement incentives and training. Approve and sign all materials and supplies used by the department.

2. Attend the working meeting of the hotel department manager. Set it as a meeting of the department on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.

3. Be familiar with the target market, understand the customer's needs, plan and design the menu with the chef, and develop catering products that meet the local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Management of purchasing, acceptance and storage of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.

4. Strengthen the business management of restaurants and improve the service quality. Strengthen the organization and management of banquets and improve the service quality of banquets. In addition, strengthen the management of bars and improve their operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales. Job responsibilities of food and beverage department 6

1. Be responsible for preparation before meals, service during meals and finishing after meals.

2. Be responsible for the equipment, safety and hygiene in the area under its jurisdiction.

3. Be responsible for disinfection of tableware in strict accordance with disinfection procedures.

4. Master the safety skills of this position, and handle and report all kinds of emergencies.

Work content

1. Arrive at work 11 minutes in advance every day, make a self-examination of gfd and do a good job handover.

2. Keep the area clean and tidy every day.

3. Arrange the buffet table in a standard, reasonable and beautiful way every day.

4. welcome the guests to their seats every day and pour tea in time.

5. Fill all kinds of drinks in the drinks refrigerator in time every day.

6. Clean up after meals every day.

7. After work, put away valuables, turn off the power supply and lock the door, and check the safety before you get off work.

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

9. Complete the tasks assigned by the leaders. Job responsibilities of the food and beverage department 7

Responsibilities:

1. Implement overall management of the restaurant to ensure the provision of quality food and beverage services for guests and achieve the monthly business targets.

2. Be responsible for the on-the-job business training of the staff of the Food and Beverage Department, and urge all posts to do a good job in training and improve the business quality of all staff.

3. according to the established service standards, ensure the correctness and consistency of employees' service to guests.

4. Check the damage and loss of all kinds of appliances to minimize the cost of consumables.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. hold regular meetings of the food and beverage department, and hold a pre-shift meeting of the restaurant before the meal, so as to complete the work of uploading and distributing.

7. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, carry out regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, and train all employees to master service skills and work with high quality and efficiency according to the established service standards.

8. Formulate, implement and supervise various management systems of the department. 8

In fact, no matter what interview form, the questions asked are similar, and there are rules to be found.

For all interviewers, there is only one purpose: to get the most information about you in the shortest time. If you want to prepare for an interview efficiently, start with these seven major aspects!

1. Please describe your previous work experience and achievements in the most concise language.

ii. professional background: what qualities do you think this position should have?

3. working mode are you used to working alone or in a team?

fourth, the value orientation. what do you think of your former unit and boss?

5. Qualifications How do you describe your personality?

6. Is it convenient to pay? Tell me what your current salary is.

7. background investigation. do you mind if we do some investigation through your old company? 95% of the interviews are basically inseparable from these questions. Of course, it is possible to ask some professional questions. I think if you have done it, it should not be difficult. Generally, interviewers will not ask too many professional questions. Job responsibilities of the food and beverage department 9

Description of responsibilities:

1. Be responsible for formulating the marketing plan, long-term and short-term operating budget of the food and beverage department, and lead all employees to actively achieve and exceed the operating targets.

2. preside over the establishment and improvement of various rules and regulations, service procedures and standards of the food and beverage department, and supervise their implementation.

3. Go to various departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and control the cost effectively.

5. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

6. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

7. Establish a good relationship with customers, actively solicit customers' opinions and suggestions on catering, and actively and seriously handle customers' complaints, so as to ensure that customers' catering needs can be met to the maximum extent and the quality of catering services can be improved.

8. communicate, coordinate and cooperate with the food and beverage department and other departments.

9. Be fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation and management of the Food and Beverage Department, and ensuring the provision of high-quality and efficient catering services for guests and cost control.

Requirements:

1. Have a college degree or above, have received systematic training in catering management, and have more than 8 years of catering management experience.

2. Have rich catering expertise in catering service, cost control, cooking technology, facilities and equipment maintenance, marketing, food nutrition and hygiene.

3. Have a strong sense of professionalism and responsibility, be loyal to the enterprise, work hard, pay attention to efficiency, adhere to principles, be unselfish, be fair, know people and be good at their duties.

4. I have strong organizational and management skills, can make various catering plans scientifically, effectively control catering costs, arrange work reasonably, supervise the implementation of various catering service norms and food quality standards, and have strong oral expression skills and the ability to write business reports.

5. Be healthy and energetic. ;