Five-star hotel catering department standard job responsibilities: catering department manager job responsibilities: 1, catering department manager (director) job requirements 1) Good moral character, decent style, self-discipline and strong sense of responsibility. Love catering operation management, enterprising. Have good physical and psychological quality, and strive for perfection in business. With keen observation, good communication skills, good at learning, pioneering and innovative spirit. 2) Proficient in the production characteristics of Chinese and western dishes. Familiar with the knowledge of food hygiene and prevention of food poisoning, familiar with the origin and seasonal characteristics of various food raw materials. Proficient in the quality standards, production characteristics, origin and age of drinks in various countries. Familiar with the service methods and skills of various drinks. Familiar with all kinds of catering service methods and skills, with restaurant planning ability and catering service design ability. Familiar with hotel management theory, catering management theory, marketing and service psychology. 3) Good work planning ability, organization and business activity ability, employee motivation ability, product innovation ability, information communication ability, training ability, customer complaint handling and problem solving ability. 2. Responsibilities of the manager (director) of the food and beverage department 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 food and beverage department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. Formulate, implement and supervise various management systems of the department. Evaluate the performance of managers at all levels in 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. It is designated as a departmental meeting 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. Procurement, acceptance and storage management of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business. 4) Strengthen restaurant management and improve service quality. Strengthen banquet organization and management, and improve banquet service quality. In addition, strengthen bar management and improve its operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales. Responsibilities of restaurant supervisor: 1. Conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period. 2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business. 3. Formulate the service standard and workflow 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. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the chef to improve the work. 6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate. 7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean. 8. Do a good job in supporting the restaurant and fire prevention. 9, completes the work log, completes the shift work, completes the work plan and work summary. Duty of foreman: 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team. 2. Set an example, have a strong sense of responsibility and dare to manage. 3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant. 4, reasonable command and arrangement of manpower, manage the shift of class personnel. 5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor. 6. Handle service problems and guest complaints, and report to the restaurant supervisor. 7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. 8, do a good job in the custody of items on duty and restaurant hygiene. 9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite. 10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks. 1 1. Complete the task temporarily assigned by the restaurant supervisor. 12, responsible for keeping a work diary and completing the handover procedures.