Job responsibilities of food and beverage supervisors (selected 15 articles)

In today's society, job responsibilities are becoming more and more important to people, and formulating job responsibilities can effectively prevent job disputes caused by job overlap. I'm sure that most people have a headache in formulating job responsibilities. The following are the job responsibilities of food and beverage supervisors that I have compiled for you for your reference, hoping to help friends in need.

Responsibilities of Food and Beverage Supervisors 1

1. Ensure that the customer department realizes the work plan on time and in quality.

2. Ensure the sales of direct stores and franchise stores go smoothly.

3. Be responsible for the implementation of the company's policies in direct stores and franchise stores.

4. Be responsible for the accuracy of market research content.

5. Be responsible for the feasibility of the location of the franchise stores.

6. Be responsible for the safety of the sales data.

7. Be responsible for the sales tasks, training results and display status of the franchise stores. Responsibilities of Food and Beverage Supervisors 2

1. Assist the store manager to supervise and implement the restaurant operation plan to ensure the perfection and smooth operation of the restaurant operation system.

2, responsible for the management of the bar.

3. Customer relationship management.

4. Assist the store manager to manage the property of the restaurant.

5. Strictly implement the restaurant operation management system and business process to ensure the standardized management of restaurant operation.

6. Be responsible for the safety management of restaurants.

7. Assist the store manager to manage the store staff. Job responsibilities of food and beverage supervisor 3

1. Be responsible for the restaurant manager, implement the work according to the restaurant manager's monthly work plan, and assist the restaurant manager to continuously improve in his usual work.

2. Supervise the service quality of the employees in this team and complete the customer service with high quality and efficiency.

3. Solve the problems raised by the guests in time, properly handle the complaints of the guests, and establish a good relationship with the guests.

4. Be responsible for the business training of employees in this team, exchange ideas with employees on a regular basis, and maximize the enthusiasm of employees in this team.

5. Strictly manage the dining room equipment, materials, utensils, etc. in this shift, so as to ensure that the property is consistent, keep the intact rate, and make a good shift record. Job responsibilities of food and beverage supervision Article 4

(1) Implement the market supervision operation system to ensure the benign operation of the market terminal store project.

(2) improve the standardization of market stores.

(3) training and assessment of personnel in specialty stores.

(4) improve the quality of shops in the market. (image, sales and service)

(5) Carry out the channel promotion plan formulated by the company. Responsibilities of Food and Beverage Supervisors 5

1. Guide, participate in and coordinate the daily work of Chinese restaurants;

2. Maintain and improve the quality of food and service;

3. coordinate the work between the food and beverage department and other departments to provide the best service to the guests;

4. Work out the menu with chefs and hotel management to attract the expected target market;

5. Help branch managers to achieve the expected sales targets and establish standards for food quality, service quality and hygiene requirements;

6. Evaluate the staff of the Food and Beverage Department and put forward the necessary staff training plan to improve the service standards of each division. Responsibilities of Food and Beverage Supervisors 6

1. Be responsible for the administration of the Food and Beverage Department, and formulate and implement all plans for food and beverage operations;

2. Be responsible for realizing the operating income and profit targets of the department;

3. Plan and design menus, and develop catering products with local needs;

4. Coordinate the working relationship with other departments to ensure that guests get satisfactory catering products and good service;

5. Formulate restaurant marketing strategies, urge employees to do a good job in food and beverage marketing, and increase catering sales revenue;

6. Improve the material management system and strictly manage the equipment, materials and utensils of the restaurant; Job responsibilities of food and beverage supervisors 7

1. Assist the food and beverage manager in employee training to ensure that the skills of employees meet the standards;

2. Assist the catering manager to implement the hotel policies and guidelines and the company's brand standards;

3. Conduct directional communication with employees regularly and maintain the established policies and guidelines;

4. Keep effective communication with the kitchen and keep the operation desk clean and tidy;

5. Maintain good customer relationship and improve personal professionalism;

6. assist the catering manager to determine the weekly shift of the department;

7. Put forward good ideas and suggestions when designing menus and food promotions;

8. accept other jobs arranged by the restaurant manager. Responsibilities of Food and Beverage Supervisors 8

1. Responsible for drafting the business plan of the Food and Beverage Department and implementing the relevant rules, regulations and norms of the department;

2. According to the overall business indicators of the hotel, be responsible for drawing up the restaurant budget plan and business indicators, reviewing the restaurant business statements, conducting business analysis and completing relevant reports;

3. cooperate with other departments to explore various sales opportunities to increase revenue. Launch a variety of promotional activities that can bring outstanding dining experience to guests.

4. Be responsible for the work of each module in the food and beverage department, and coordinate the personnel distribution according to the needs of the restaurant to ensure that all the work is coordinated and smooth;

5. Be responsible for organizing the research on catering dishes and planning banquet activities to continuously improve the quality of catering services;

6. Be responsible for providing catering manpower requirements and job descriptions, and cooperate with and implement manpower recruitment, post creation and staffing;

7. Be responsible for drawing up the staffing of the department, promoting the recruitment and development of personnel, formulating the personnel training plan, and carrying out catering special training to continuously improve the service ability of employees;

8. Be responsible for the catering service satisfaction survey, collect and sort out the results, and implement the improvement plan according to the decision;

9. Be responsible for sorting out and optimizing catering service standards and processes;

11. Complete other tasks assigned by leaders. Job responsibilities of food and beverage supervisors 9

1. Assign tasks to waiters according to business conditions to ensure the provision of quality services.

2. feed back the information about food and service to the operation manager and chef in time, understand the customer's situation and serve the important guests.

3. properly handle the problems in the restaurant and the opinions of the guests, and report to the operation manager in time.

4. Check regularly and count the equipment, tableware, linen and other items in the restaurant, and report the results to the operation manager.

5. urge the waiters to do a good job in the safety and cleanliness of the restaurant, and ensure that the standards set by the company are met. Responsibilities of Food and Beverage Supervisor 11

1. Assist the Food and Beverage Director in the daily management of subordinate wedding banquet food and beverage projects.

2. In the daily work of large restaurants, if the service points are insufficient, put forward improvement suggestions and implement them.

3. coordinate the daily good cooperation between the front office and the back kitchen.

4. Relevant training for catering service personnel.

5. Assist the leaders in managing catering projects in all directions and maintain good communication with Party A.. Job responsibilities of catering supervisor 11

1. Under the authorization of the general manager, be fully responsible for the daily operation and management of hotels and catering lines; Fully responsible for the operation, market expansion, supply, quality control and development work plan of each store, and supervise the daily operation management;

2. Seriously implement the company's resolutions and report the operation and management to the general manager on a regular basis;

3. Be responsible for formulating store management plans and requirements according to the target management requirements established by the company, and organize their implementation;

4. Establish and improve the store management system, formulate a reasonable workflow, and establish a streamlined and efficient operation framework system;

5. according to the market conditions and the actual situation of the company, organize the formulation of the overall store marketing plan, examine and approve all kinds of sub-plans and organize their implementation;

6. Draw up a development plan, and organize its implementation after submitting it to the company for approval;

7. be responsible for convening monthly work meetings and other regular meetings, timely reporting the company's operation and management, arranging and checking monthly work tasks, and studying and solving relevant operation and management problems;

8. according to the market research, it is feasible to expand branches, franchisees and cooperative projects. Responsibilities of food and beverage supervisor 12

1. Responsible for the sales of high-end clubs that the company is open to the outside world, assist the superior (manager) to be responsible for the management of the clubs, and ensure the normal operation of the clubs. Be able to respond positively to various business indicators issued by the company, such as turnover and sales, and cooperate with superiors to achieve them;

2. Make a good sales plan and implement it, and ensure that all sales activities strive to achieve sales targets and market plans;

3. Establish and maintain good cooperative relations with customers, and continuously explore potential customers to increase economic benefits;

4. When the customer arrives, check all the work arrangements and provide excellent service and VIP reception for the business groups who arrive at the store;

5. Be familiar with the customer classification and customer demand characteristics, establish customer files and update the customer list regularly;

6. Pay attention to the market dynamics, collect the information of major competitors and peers, and effectively analyze the sales performance and current situation;

7. establish and maintain good cooperative relations with various departments.

8. Complete other tasks assigned by superior leaders. Job responsibilities of food and beverage supervisor 13

1. Attend the office meeting of the food and beverage department, accept and carry out the work instructions of the food and beverage director, and be responsible for and report the work;

2. Be fully responsible for the daily work of the restaurant, organize and participate in the daily catering meeting, convey the work requirements of the hotel department, ensure the normal operation of the restaurant business, and complete the specified business indicators;

3. Participate in the formulation of hotel variety prices required for operation, and be responsible for reasonably organizing manpower, implementing standardized services and maintaining high-quality service levels;

4. Be responsible for the on-the-job business training of restaurant staff, and constantly improve the professional quality of all staff;

5. Be responsible for the management of the equipment and property of the restaurant, control the material consumption, establish the sanitary system and supervise the implementation of the renovation, renovation and decoration of the Chinese restaurant;

6. Establish a good cooperative relationship, communicate with catering departments and coordinate their work;

7. Adhere to the management of the service site, inspect and supervise the staff to do all the work in strict accordance with the service regulations and quality requirements of the restaurant to ensure safety, high quality and high efficiency;

8. Understand the source of goods and the menu for meals, organize and arrange the floor attendants of the restaurant to actively promote various dishes and drinks;

9. Be responsible for the management of property, equipment and materials and supplies on the dining room floor, and do a good job of collecting, keeping and reporting the loss of the three-level account of property management and materials and supplies. Keep the dining room floor equipment and facilities clean, intact and effective, timely report for repair and put forward suggestions for updating and purchasing;

11, seriously deal with the guests' opinions, suggestions and complaints about the restaurant floor service, and make timely rectification;

11. Be responsible for the on-the-job business training of restaurant staff, and constantly improve the professional quality of all staff;

12. Complete other tasks assigned by the leaders. Responsibilities of food and beverage supervisor 14

1. Be responsible for the daily management of the restaurant and keep close contact with the kitchen to ensure the service quality of the restaurant

2. Check the work.

(1) inspection work, daily inspection of equipment, furniture, tableware and its good condition.

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

(3) check employee gfd.

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

5. Learn about the dishes served that day from the kitchen and arrange the dishes to be promoted.

6. Sign and receive food and materials.

7. properly handle guest complaints and inquiries.

8. Do a good job in staff attendance and evaluation

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

11, responsible for employee training.

11. Responsible for personnel training and management

12. Responsibilities of catering supervisors such as reception. 15

1. Understand the distribution of high-end social catering in hotels, western restaurants, chain leisure bars and other societies;

2. Understand the trends of competitors and make quick responses on product lines and prices;

3. Be responsible for selling the company's products and cooperating with the company's marketing department to promote new products;

4. Maintain the relationship with old customers and develop new customer resources;

5. report the business situation and analyze and summarize it every month. ;