positions and responsibilities of the food and beverage department (according to the responsibilities of each position)

1. Manager of the food and beverage department

Job title: Manager of the food and beverage department

Direct superior: General Manager or Deputy General Manager

Direct subordinate: Director of the food and beverage department

Work scope

This position is related to the whole food and beverage department. The operation and control of western restaurants should implement the established policies, procedures and strategies, just like the management policy stipulated in the contract for this department, and it should also comply with all policies and strategies of group companies and hotels.

Main responsibilities

Human resources

1. Evaluate the working conditions of all employees in the food and beverage department, make development plans for employees in the department, and promote well-trained employees.

2. Prepare a skill training plan for the department staff, with a new starting point every day, supervise the implementation of the plan, and make appropriate modifications if necessary, so as to improve the service skills of all staff.

3. review and summarize all the work and the operating results of the food and beverage department, and suggest the superior leaders of the food and beverage department to make appropriate changes.

4. ensure that all employees who are hired and dismissed know and abide by the hotel regulations.

5. Maintain effective discipline in this department, ensure that all departmental regulations are followed, and maintain all gfd and health

standards, and take disciplinary measures when it is necessary to strengthen.

6. Follow up the working status of all employees in the department at any time, and report it to the superior leaders of the food and beverage department for reference, and have the quality of taking a holistic view of the overall situation, so as to make the business prosperous and the guests satisfied.

7. Care for employees, upgrade management to leadership, and exchange hearts for hearts to reduce employee turnover rate.

product and service quality

1. Be responsible for all the daily management of the food and beverage department.

2. Assign and authorize the responsibilities and rights to the supervisors and foremen in the department, and increase posts at an appropriate time so that they can perform their duties and tasks well.

3. Keep active and effective communication with the kitchen department and other departments of the hotel, so as to provide quality services for the guests as much as possible.

4. summarize the operation and menu design of the restaurant regularly, discuss the specially recommended menu and daily special dishes with the executive chef, and report the discussion results to the superior leader.

5. through daily comparative evaluation and industry analysis, guide the restaurant's business direction and new product development, and keep abreast of the industry trend and operating conditions.

6. Make daily inspections to ensure that the restaurant is clean and tidy, and make timely preparations before meals.

7. Maintain the highest profit of the restaurant at the opening stage, pay attention to the communication with the guests and understand the needs of the guests.

8. Plan and plan all kinds of festival activities, report them to superior leaders, and implement them immediately after approval.

9. Ensure that all the service and quality standards are implemented by every employee, just like the hotel's needs and the department's operating policies, and correct them in time when necessary.

11. hold a communication meeting for all employees every day, make corresponding memos, follow up the main points raised at the meeting, and take measures to implement them within the specified time.

11. Attend the monthly meeting and daily meeting of the hotel, and put forward effective suggestions and plans in time.

12. Carry out daily maintenance inspection on all facilities, equipment and furniture, and report all areas needing attention to the corresponding departments to ensure the safety and normal operation, cleanliness and storage of all facilities and equipment in the restaurant.

13. Ensure that all potential and breakage will not occur, and make all employees understand the procedures for handling breakage, so as to minimize breakage.

14. Make sure that all the information is recorded in the work log every day and that it is accurate.

15. actively participate in the planning, arrangement and operation of any promotion activities of the department to ensure its smooth implementation.

Finance:

1. Effectively control and manage the cost and expenditure of this department, and take effective measures to minimize the expenditure as much as possible.

2. Effectively control and manage the staffing of this department, ensure the level of productivity, have enough personnel on the job, and serve according to the service standards stipulated in the business policy to ensure the customer satisfaction.

3. Assist the marketing department in making reports, budgeting, making policies, planning the future, promoting sales and marketing, and suggest changes and innovations where appropriate.

4. submit the monthly report, which involves restaurant operation, total revenue, productivity, guest statistics, overall level, staff training, sales promotion report and business suggestions to the superior leaders.

5. check the potential value in this department to ensure the maximum potential income.

6. Strictly implement the daily financial cashier procedures stipulated in the hotel policies and procedures.

Others:

1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store emblems.

2. Be familiar with emergency, safety and first aid procedures.

3. Courtesy at all times can show a good hotel image to employees and guests.

4. Follow the rules and regulations in the employee handbook.

2. Deputy Manager of Food and Beverage Department

Job title: Deputy Manager of Food and Beverage Department

Direct superior: Manager of Food and Beverage Department

Supervisor of Food and Beverage Department

Main responsibilities

Human resources

1. Assist the manager of Food and Beverage Department to evaluate the work situation of all restaurant employees, make development plans for employees in the department and promote well-trained employees.

2. Prepare a skill training plan for the department staff, with a new starting point every day, supervise the implementation of the plan, and make appropriate modifications if necessary, so as to improve the service skills of all staff.

3. assist the manager of the food and beverage department to review and summarize all the work and the operating results of the restaurant, and suggest appropriate changes.

4. Maintain effective discipline in this department, ensure that all departmental rules and regulations are followed, and maintain all gfd and health standards. When it is necessary to strengthen, disciplinary measures should be taken.

5. Follow up the working status of all employees in the department at any time and report it to the manager of the food and beverage department for reference, and have the quality of overall view to make the business prosperous and the guests satisfied.

6. Care for employees, upgrade management to leadership, and exchange hearts for hearts to reduce employee turnover rate.

product and service quality

1. Assist the manager of the food and beverage department to take charge of all the daily operation and management of the restaurant.

2. Assist the manager of the food and beverage department to assign and authorize responsibilities and rights to the supervisors and foremen in the department, and increase posts at an appropriate time so that they can perform their duties and tasks well.

3. assist the manager of the food and beverage department to regularly check the operation and menu design of the restaurant and discuss the specially recommended menu and daily special dishes.

4. guide the restaurant management direction and new product development through daily comparative evaluation and industry analysis with the manager of the catering department, and keep abreast of the industry trend and operating conditions.

5. Assist the manager of the food and beverage department to convene senior staff every day to discuss business problems, inspect the business situation, and ensure that the restaurant is clean and tidy and make timely preparations before meals.

6. Maintain the highest profit of the restaurant at the opening stage, pay attention to the communication with the guests and understand the needs of the guests.

7. hold a communication meeting with all staff every day, and make corresponding memos to assist the manager of the food and beverage department to follow up the points raised at the meeting and take measures to implement them every day.

8. Attend the monthly and daily meetings of the hotel during the manager's absence, and make detailed records and reports to the manager of the food and beverage department.

9. Carry out daily maintenance inspection on all facilities, equipment and furniture, and report all areas needing attention to the corresponding departments to ensure the safety and normal operation, cleanliness and storage of all facilities and equipment in the restaurant.

11. Supervise and check that all potential and breakage will not happen, and make all employees understand the procedures for handling breakage, so as to minimize breakage.

11. Make sure all the information is recorded in the work log every day, and ensure accuracy, and inform the manager.

12. assist the manager of the food and beverage department to check and sign the daily storage of dishes and drinks, so as to ensure sufficient inventory for daily business needs. Avoid damage or loss caused by excessive inventory, so as to bring losses to the hotel.

13. Actively participate in the planning, arrangement and operation of any promotion activities of this department to ensure its smooth implementation.

Finance

1. Assist the manager of the food and beverage department to effectively control and manage the cost and expenditure of the department and take effective measures to minimize the expenditure as much as possible.

2. assist the manager of the food and beverage department to effectively control and manage the staffing of the department, ensure the productivity level, have enough staff on duty, and serve according to the service standards stipulated in the business policy to ensure the satisfaction of the guests.

3. Assist the marketing department in making reports, budgeting, making policies, planning the future, promoting sales and marketing, and suggest changes and innovations where appropriate.

4. submit the monthly report, which involves restaurant operation, total revenue, productivity, guest statistics, overall level, staff training, sales promotion report and business suggestions to the superior leaders.

5. check the potential value in this department to ensure the maximum potential income. 6. Strictly implement the daily financial cashier procedures stipulated in the hotel policies and procedures.

Others:

1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store emblems. 2. Familiar with emergency, safety and first aid procedures.

3. Courtesy at all times can show a good hotel image to employees and guests. 4. Follow the rules and regulations in the employee handbook.

III. Head of Food and Beverage Department

Job title: Head of Food and Beverage Department

Direct superior: Deputy Manager of Food and Beverage Department

Direct subordinate: Head of Food and Beverage Department

Main responsibilities

Human resources

1. Check the arrival of employees, check their work clothes and ensure the correct gfd standards.

2. Assist in training new employees to make them adapt to work as soon as possible.

3. Ensure that the departmental and hotel rules and regulations are observed at all times, and strengthen disciplinary punishment.

4. care about employees, upgrade management to leadership, and exchange hearts for hearts to reduce employee turnover rate.

product and service quality

1. Seriously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operation of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Draw up the service standards and working procedures of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site supervision, and insist on commanding at the front line during business hours to find and correct problems arising from service in time. Establish a good relationship with the guests, and convey the guests' opinions on food to the assistant manager of the food and beverage department to improve the work.

6. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and maintain the environmental sanitation of the restaurant.

8. Do a good job in restaurant fire prevention.

9. Keep a good work log, do a good job of succession, and make a good work plan and summary.

Finance

1. Ensure that each dining guest pays the bill and avoid running away from the bill.

2. Be fully responsible for asset inventory (including responsibilities)

Others:

1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos.

2. Be familiar with emergency, safety and first aid procedures.

3. Courtesy at all times can show a good hotel image to employees and guests.

4. Follow the rules and regulations in the employee handbook.

IV. Head Waiter of Food and Beverage Department

Job Title: Head Waiter of Food and Beverage Department

Head of Food and Beverage Department

Attendant, Messenger and Greeter of Food and Beverage Department

Main responsibilities

Human resources

1. Check the arrival of employees and their work clothes to ensure the correct gfd standards.

2. Assist in training new employees to make them adapt to work as soon as possible.

3. ensure that the rules and regulations of the department and the hotel are observed at all times, and strengthen discipline and punishment.

4. care about employees, upgrade management to leadership, and exchange hearts for hearts to reduce employee turnover rate.

product and service quality

1. Improve the service of all staff in the restaurant every day.

2. Assist the guests to order drinks and dishes, and try to promote the special recommendation of the chef and the wine department.

3. Order drinks and dishes for the guests, and make sure that the menu is accurate and checked.

4. according to the regulations of the restaurant, prepare service utensils according to the order.

5. Maintain a high standard of customer service and suggest improvement measures.

6. Assist the supervisor to check all sideboards, tables, pantries and all utensils before meals to ensure the normal operation of meals.

7. assist the supervisor to follow up the service and ensure that the guests are concerned.

8. Assist the supervisor to assign areas and responsibilities to employees, and check them to ensure that they correctly observe the service interval.

9. accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

11. Assist the restaurant supervisor to draw up the service standards and working procedures of this restaurant.

11. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.

12. check the attendance of the staff of the class, whether the preparations are qualified and ready, check and register the waiter's work and discipline on that day, and report to the supervisor in time.

13. Deal with problems and guest complaints in service and report to the restaurant supervisor.

Finance:

1. Make sure that every dining guest pays the bill and avoid running away from the bill.

2. Be fully responsible for the inventory of assets in this region (including responsibilities)

Others:

1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos.

2. Be familiar with emergency, safety and first aid procedures, and report all accidents and hidden dangers.

3. Courtesy at all times can show a good hotel image to employees and guests.

4. Follow the rules and regulations in the employee handbook.

V. Catering Attendant

Job Title: Catering Attendant

Immediate superior: Catering foreman

Main responsibilities

1. Welcome and lead the guests to the table, and pull up the chair to give up their seats.

2. Help the guests to order drinks and dishes, and try to promote the products specially recommended by the kitchen and wine department according to the requirements of the guests.

3. After the guests order the dishes and drinks, check and repeat the order to ensure it is correct.