General Job Responsibilities of Catering Supervisors 15

In today's social life, job responsibilities are used more and more frequently. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what responsibilities they should take, how to do it better, what they should not do, and so on. How to formulate job responsibilities is appropriate? The following is the job responsibilities of food and beverage supervisor that I collected for you. Welcome to share.

job responsibilities of food and beverage supervisor 1

1. greet customers politely and take them to the right dining table.

2. Make flexible arrangements with the restaurant supervisor and the head waiter to reserve tables.

3. Politely answer customers' inquiries, including catering services and all hotel facilities.

4. Book or cancel the reservation according to the reservation procedure set by the restaurant.

6. Listen to and report customers' complaints, demands and opinions to the superior.

7, skillfully use polite language to answer the phone and summon customers and customers to leave messages.

8. Keep the customer's relics temporarily and register them properly, and handle them according to the hotel regulations after the market closes.

9. When the head waiter and waiter have no time to take care of the newly arrived customers, they should continue the catering service as soon as they arrive, and also assist the restaurant service when necessary.

11. Ensure that the stationery supply at the reservation office is sufficient and the reservation is clean and tidy, and make the area clean.

11. Make reservations for all meals in the restaurant as required. Responsibilities of the food and beverage supervisor 2

-Responsibilities and authority:

1. Assist the manager to formulate service standards and working procedures and ensure the implementation of these service procedures and standards.

2. according to the customer's situation, be responsible for the work arrangement and deployment of the employees in this department, do a good job of succession, arrange the shifts and rest days of employees, and be responsible for the attendance of employees.

3. During the business period, be responsible for the supervision, inspection and communication of the whole restaurant.

4. Be responsible for implementing the business training plan of the front office staff, and for the assessment and evaluation of the subordinate staff.

5. Properly handle all kinds of problems and complaints from guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, and guide employees to correctly check out the guests.

7. Supervise the waiter to use the facilities, equipment and supplies in the front hall correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the consumption of tableware, and replenish the missing items in time.

8. Supervise the staff to abide by the hotel's rules and regulations and safety regulations to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

2. Qualifications:

1. Love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2. Be familiar with the knowledge of restaurant management and service, and have skilled service skills.

3. Have high foreign language conversation ability, emergency handling ability in restaurants and communication ability with customers.

4. Be familiar with the service procedures of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, cocktail parties, buffet parties, tea parties and exhibitions.

5. Be familiar with and master the variety and price of dishes in this restaurant; Familiar with and master the variety, origin, degree, characteristics and sales price of Chinese wine, western wine and beverage, and have strong sales skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception service together, and provide guests with satisfactory and surprising services.

3. Work content:

2. Preparation before meals:

(1) Understand the ordering situation of the guests on that day and their living habits and requirements.

(2) Assign subordinate work according to the tasks and requirements of the day.

(3) gather all the subordinates before the meal, and explain the ordering situation, guest requirements and special precautions of the day.

(4) Check whether the staff's pre-meal preparation is complete:

3. Work during the meal;

(1) During the meal, the head waiter should stand in a certain position and observe carefully. Command the desk attendant to serve the guests.

(2) For important banquets and guests, the head waiter should personally receive and serve them.

(3) We should pay attention to mediation and properly handle the contradictions between guests and between guests and desk clerk, but we are not allowed to intervene in the contradictions and quarrels between guests. If we can't handle them ourselves, we should report them to the manager in time.

(4) After the guest has finished eating, it is necessary to urge the desk clerk to summarize the bill and hand it over to the guest for checkout, so as to prevent the bill from being missed.

(5) During the meal, pay attention to the assessment of subordinates, record the service number or poor, high efficiency or low, and reward or criticize after the meal.

4. Work after closing:

(1). Tableware collection: After closing, urge the desk clerk to quickly clean up the tableware on the table according to the closing procedures and standards, and send it to the food preparation room for cleaning and disinfection.

(2) table setting: put away the tableware, put on clean table cloth, and set the table according to the table setting specifications to restore the restaurant in good condition.

(3) Clean the dining room: After doing the above work, do a good job in the hygiene of the dining room and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5) Keep records of the day's work and guests' feedback, problems during the meal, important banquets and guests' meals, guest complaints, etc. and report the day's work to the manager. Job responsibilities of catering supervisor 3

1. Complete all tasks assigned by superiors on time, in good quality and in good quantity

2. Be responsible for gfd and attendance discipline of restaurant employees.

3. Be responsible for the cleaning of the area and tableware, and make a reasonable periodic health plan.

4. Be responsible for the daily pre-meal meeting of the floor, and reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

5. Insist on commanding at the front line, find and correct problems in the service process in time, continuously improve the service quality, and properly handle guest disputes.

6. warmly receive new and old customers, be humble, meet all reasonable requirements of customers in time, and pay attention to collecting customer files and opinions and report them to the general manager in time.

7. Be responsible for the prediction and control of regional turnover, operating expenses and labor, make regular inventory, reasonably control losses and strengthen property management.

8. Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse keeper and kitchen, and complete the coordination of warranty, purchase and delivery in Germany.

9. Be responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improve the professional quality of employees, and authorize the foreman to implement the service skill training plan according to the plan.

11, do a good job plan, work summary and work report, and report to the general manager regularly. Responsibilities of catering supervisor 4

Responsibilities of junior supervisor accounting

1. Earnestly implement national fiscal and taxation policies and regulations, conduct financial accounting in combination with the company's financial model, implement relevant financial accounting systems, and be responsible for reflecting and supervising the implementation of the company's internal financial management system.

2. Check the accuracy, completeness and legality of the original receipts and payments submitted by the cashier, and review and generate accounting vouchers.

3. The inventory management system is used to confirm and review the receipt documents, requisition documents, transfer documents, loss reporting documents, etc. If there are any abnormalities such as insufficient documents or incomplete documents, incorrect contents, etc., find out the reasons in time and handle them properly.

4. All relevant departments are required to submit financial information in time in strict accordance with the time limit specified in the List of Information Submitted by Branches, so as to ensure the smooth progress of accounting work.

5. Pay taxes in full and on time, ensure timely and accurate tax declaration, and effectively and legally reduce the tax risk of the company.

6. Be responsible for sorting, collecting and filing financial materials, documents, vouchers and statements. Job responsibilities of food and beverage supervisor 5

1. Understand the dining situation on that day, accept the reservation of the guests, clearly and accurately fill in the distribution list of private rooms, arrange the dining position according to the situation of the guests, and reasonably divide, evenly distribute and average the workload.

2. Be familiar with the service items and the flavor characteristics of the restaurant, master the contents of the menu and properly answer the guests' inquiries.

3. Be responsible for cleaning the shared sanitary work every day, keep the ushering desk clean and bright, get on duty on time, keep the appearance neat and smiling, and keep warm welcome and greetings to every guest.

fourth, guide the guests, be active and enthusiastic, and be familiar with the names of the guests and important guests.

5. It is forbidden to chat, tease, be impartial or leave the post without authorization during the induction period, and keep the best working condition.

6. If the private room is full, you should explain it to the guests with a sincere and helpful attitude, and at the same time coordinate and make arrangements for the guests.

VII. Adhere to high standards of etiquette, courtesy and smiles, make a good reception, record all opinions and complaints, and report them to the manager in time for handling.

8. Keep business records, and distribute and report the meal order and diners registration on time.

9. In the reception, you should master pronunciation and speech speed, and master language skills.

ten, no special circumstances, no running away or missing guests, so as to satisfy the guests. Responsibilities of food and beverage supervisor 6

1. Formulate and implement the annual plan of the operation area to achieve the company's annual goals (turnover, profit, KPI, etc.);

2. Establish a reward and punishment system to motivate team morale, effectively improve turnover target, personnel development, customer satisfaction, etc.

3. Understand the market trends and correctly control the gross profit margin. Effectively control operating costs and reduce operating expenses, so as to ensure the completion of business indicators and profit indicators;

4. Be responsible for the operating performance of all stores in the region, and handle all store emergencies to ensure smooth operation;

5. Make a training plan for the operation section and implement it on the ground, so as to cultivate talents for the operation team.

5. preside over the monthly operation meeting, coordinate and promote the operation of stores in various regions, and implement the company's strategic policy and business philosophy; Job responsibilities of food and beverage supervisor 7

Job responsibilities:

1. Carry out the instructions of the food and beverage manager to ensure the service quality of this restaurant.

2. Summarize the previous day's work, arrange the tasks of the day, convey the instructions of superiors and new business policies, and check whether the attendance of employees and their appearance, appearance and personal hygiene meet the requirements.

3. Check the specific implementation of all the work in the restaurant, promptly correct the employees' non-standard performance and behavior, and check all the preparations for the banquet reservation on that day and the hygiene situation in the restaurant.

4. Always give feedback to the chef about the customers' consumption, coordinate with the kitchen, and do a good job in the operation and service of the restaurant. Contact the chef about the preparation of meal standards to ensure the highest level of food control.

5. Do a good job in maintaining the dining room equipment and facilities to ensure that the dining room environment, tableware and articles are in good condition.

6. Organize and implement the training plan for restaurant staff to ensure that waiters have high quality, good professional knowledge, service skills and good service attitude. Supervise and remind employees to abide by the hotel rules and regulations.

7. communicate with guests actively, handle complaints from guests, ask for their opinions and suggestions, and take the initiative to take measures to solve them. Command the work on site, assist the employees to serve and put forward suggestions for improvement.

8. Organize and implement promotional activities for catering products, and supervise subordinates to vigorously promote products.

9. Pay attention to cost control. Stealing food, wasting, cheating and other loopholes are strictly prohibited.

11. Be responsible for the service management of the restaurant, and ensure that every employee does it according to the service procedures and standards stipulated by the hotel, so as to provide high-standard services for the guests.

11. Always check whether the common goods in the restaurant are prepared adequately to ensure the normal operation of the restaurant.

12. Learn about the varieties supplied, out-of-stock varieties, and special selections launched on that day every day, and notify them at the pre-meal meeting. Responsibilities of food and beverage supervisor 8

1. Check the table setting before meals to ensure the hygiene of all areas of the restaurant.

2. supervise the waiter to serve the guests, add drinks and other in-meal services, and assist the waiter to serve.

3. Handle the guest's complaints in time and make registration and report.

4. Be responsible for the concrete implementation of maintaining the articles in the dining room, and do a good job in registering the facilities and equipment for repair.

5. Check the attendance and gfd of waiters, and handle the unqualified cases.

6. Be responsible for the public evaluation of the waiters. Cooperate fully with the food preparation room to ensure the timely and smooth production. Cooperate fully with the dishwashing room to replenish and keep the utensils.

7. Be responsible for checking and filling in the contents of the relevant account, summarizing the problems reflected in the account in time, and making adjustments and reports.

8. Be responsible for supervising the closing of the restaurant, and check the hygiene and articles of the dining table.

9. after dinner, you should be the last to leave the restaurant if you want to do a good job of safety inspection.

11. Be responsible for the training of employees' basic business knowledge. Do other work arranged by the supervisor.

11. Understand the ideological trends of employees and report to the supervisor in time. Job responsibilities of food and beverage supervisor 9

immediate superior: restaurant manager's immediate subordinate: restaurant foreman

scope of work: management and coordination of restaurants and guidance to employees in this department, management and cooperation relationship: kitchen, head office, warehouse, authority:

1. 2. The right to reward and punish employees in this department.

3. Handle guest complaints, and have the right to discount, deliver and return food to guests. Main responsibilities:

1. Conduct professional skills training and daily work assessment for employees in this department. 2, responsible for the routine health inspection and preparation before meals.

3. Be responsible for the inspection and guidance of the work and service of each post in this department. 4, pay attention to the demand of the guests dining, reasonable deployment of personnel to improve the service. 5. Grasp employees' ideological status, handle employees' disputes and solve employees' difficulties. 6, do a good job of coordination, timely feedback the restaurant information to the kitchen departments. 7. Check the use and maintenance of restaurant equipment and gas appliances. 8. Complete other tasks assigned by the manager. Working procedures:

1. Work with tooling on time, and gfd is clean and hygienic.

2. Hold a regular meeting of the department before class, timely convey the spirit and notices of important documents, rationally allocate personnel, inform the pre-meal preparation and in-meal service of the last meal, and put forward this request.

3. Check the pre-meal hygiene, gfd, standing and equipment operation, and solve the problems in time.

4. Check the working conditions of each post during the meal, and timely correct and guide the unqualified products. 5. Communicate with guests to meet their needs.

6. Handle the complaints of the guests in time, or report the meal.