Responsibilities of each post

1. General Manager

1. Be responsible to the board of directors, and implement comprehensive administrative management of the hotel according to the management authority stipulated by the board of directors.

2. adhere to the principles, policies, decrees and relevant regulations of the party and the state, represent the hotel externally, and appoint and dismiss subordinates internally.

3. Announce the work to the board of directors regularly, and conscientiously and resolutely implement the resolutions and decisions of the board of directors.

4. inspect and supervise the work of middle and senior managers, and conscientiously implement the resolutions and decisions of the board of directors.

5. Review the financial statements regularly to understand and master the business dynamics. ,

6, patrol the operating workplaces, check the service quality and work efficiency, and find and solve problems in time.

7. Be responsible for the collection, analysis and research of relevant business data and information of the same industry and market.

2. The floor manager

1. Directly report to the general manager, be responsible for all the work of the floor, bar, dish delivery department and dish washing department of each restaurant, formulate the annual and monthly business plan of the restaurant, and lead all the staff to complete various tasks and business indicators. Analyze the operation and report to the general manager in time.

2. Promote food sales, and work with the director of the production department to formulate various dishes and launch new recipes according to market conditions and customer needs.

3. Formulate the standard operating procedures of this department, and check and urge the personnel at all levels of this department to complete the work.

4. Control the standards, specifications and requirements of food and drinks, correctly grasp the gross profit margin, pay special attention to cost accounting, strengthen the management of food raw materials and articles, reduce expenses and increase profits.

5, pay special attention to the maintenance of equipment and facilities, and get a reasonable use.

6. Pay special attention to the safety of health work, organize the health appraisal of people, environment and operation, implement the food hygiene system, and carry out regular safety and fire prevention education.

7. Pay attention to the training of employees and cultivate new forces for the hotel. Grasp the ideological trend of employees and attach importance to their ideological education.

8. Be warm and courteous. We should properly handle the complaints of guests and constantly improve the quality of service.

9. Strengthen on-site supervision. Adhere to the command on the floor during business hours, and find and correct the problems arising from the service in time.

11, carefully arrange all kinds of jobs in subordinate departments.

11. Be responsible for purchasing and signing the articles of this department.

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

12. Floor manager: 91% management +11% service.

3. Floor supervisor

1. Job responsibilities

(1) Serve guests in the assigned area according to hotel regulations.

(2) command and coordinate the service of the foreman and waiter to the guests.

(3) Assist the manager to carry out all business in the restaurant and carry out related work

2. Professional knowledge requirements

(1) Have rich catering service experience.

(2) Know how to assign the work of foreman and waiter.

(3) Have a deep understanding of catering service procedures and techniques

(4) Require flexibility and hard-working spirit.

3. Job scope

(1) Responsible for handling (arranging) the daily work of the restaurant.

(2) Arrange the duty schedule of restaurant staff

(3) Fully supervise the work and behavior of staff.

(4) handling emergencies and complaints during business hours.

(5) fill in the daily business record and attendance.

(6) Strengthen the contact with guests and improve the reputation of the hotel.

(7) Assist and organize personnel to conduct on-the-job training for employees.

(8) carry out all tasks assigned by superiors.

IV. Responsibilities of the floor foreman

1. Responsibilities and authorities

(1) Responsible for the supervisor of the restaurant, responsible for the attendance assessment of employees, and entitled to praise and criticize, reward and punish according to the performance of employees.

(2) Have the right to arrange subordinates' work according to daily work and reception tasks.

(3) Have the right to deal with problems and complaints from guests at work, and report those that cannot be handled to the supervisor and manager in time.

(4) Floor foreman: 11% management +91% service.

2. Business requirements

(1) Proficient in the service procedures of banquets, receptions and scattered meals.

(2) To assist the supervisor in designing and arranging various banquets, cocktail parties, buffet parties, tea parties and exhibitions.

(3) Be familiar with and master the dishes, varieties and prices of dim sum in this restaurant, and the varieties, producing areas, degrees, characteristics and selling prices of drinks in this hotel.

(4) Strong organizational skills, able to lead subordinates to do a good job in reception service and make guests feel satisfied.

(5) study the catering business, management knowledge and service knowledge, and constantly improve the professional level and working ability.

3. Work content

(1) Pay attention to the attendance of subordinates, check whether the appearance and appearance of employees are qualified, and urge them to correct those who are unqualified.

(2) Pre-meal work

A. Understand the guest's ordering situation on that day.

B. assign employees' work according to the situation.

C. check whether the waiter's pre-meal preparation is perfect, whether the seasoning ingredients are well prepared, whether the restaurant layout is neat, whether the hygiene is qualified, and try to do well for those who are unqualified.

(3) Work after the opening of the market

A. During the meal, guests should stand in a certain position and observe carefully, and instruct the waiter to serve the guests.

B. You should personally receive important guests and set an example.

C. properly solve the contradiction between employees and guests and report to the supervisor when necessary.

D. after the guests have finished eating, they should personally check out the bill for the guests to prevent the bills from being left behind or missing.

(4) Work after the market closes

A. Tableware collection: After the meal is collected, personally urge the staff to clean up the countertops and tableware, and send them to the dishwashing department in a centralized way and make a reasonable classification.

B. returning to the table: put away the tableware, spread the table cloth and set it, and restore it to its original state.

C. check the hygiene.

D. report the shift situation to the supervisor.

e. hand over the shift with the next shift, and write down the unfinished work in the shift book, which will be supplemented by the next shift foreman.

V. Job responsibilities of waiters

1. Implement the service regulations and service standards set by superiors and provide services in strict accordance with service procedures.

2, according to the instructions of the foreman, responsible for the furniture and dining table.

3. Be familiar with recipes and drinks, and actively promote them to guests. Fill in the menu and wine list ordered by the guests according to the relevant regulations.

4. Complement and replace the dining room, tableware, linen and miscellaneous items.

5. Actively participate in training, constantly improve service skills and skills, and improve service quality.

6. Keep the restaurant clean and take good care of hotel property.

7. Serve customers enthusiastically.

6. Responsibilities of the greeter

1. Use service honorifics, greet guests with smiling faces, and take the initiative to ask several guests. Guests should smile and thank them when they leave the restaurant.

2. Take the guests to the table and ask for their permission. When the restaurant is full, you should patiently explain to the guests and handle the registration and waiting procedures for the guests

.

3. When there is a phone call, you should fill in the record book accurately and repeat it to the guests.

4. Remember the names, habits and likes of frequent customers as much as possible to make the guests feel at home.

5. Be familiar with the hotel's service facilities and projects, so as to answer guests' inquiries. Responsible for the designated scope of public health.

7. Responsibilities of the bar foreman

1. According to the characteristics and requirements of the hotel, specify the sales varieties and prices of drinks in this hotel, submit them to the manager of the catering department for review and submit them to the general manager for approval.

2. Specify the service methods of various drinks.

3. Work out the working rules of the bartender.

4. Be familiar with the sources, brands and specifications of drinks, control the purchase, collection, storage and sales of drinks, and control the number of wine warehouses to rationalize them.

5. control the quantity and quantity of wine varieties, check the quality of wine products, reduce losses and reduce costs.

6. Check and urge the bar staff to strictly perform their duties, improve work efficiency, and complete the work tasks on time and in quality.

7. Train the barman's management awareness, service skills and related bartending techniques.

8. master the equipment, utensils and property of the wine bar, and make regular inventory and maintenance.

9. Ensure the fire safety work within the scope.

11, make the personnel of its various departments maintain good cooperation and coordinate with each other.

8. Responsibilities of the bartender

1. Carry out the instructions of the foreman and try to complete the tasks assigned by the foreman.

2, proficient in business, familiar with the use of drinks such as various tools and utensils.

3. Know the characteristics and drinking forms of the drinks provided, and master some knowledge of drinks.

4. Make all kinds of fruit platters and mix all kinds of alcohol correctly.

5. Know some basic service knowledge and strive to do a good job in service.

6. Maintain a good cooperative relationship with the floor attendant.

7. Master the knowledge of food hygiene and do it in strict accordance with the hygiene law.

9. Responsibilities of the foreman

Directly report to the floor supervisor, reasonably arrange the working hours of personnel, train new employees, and pay special attention to discipline and hygiene, and should

do the following:

1. The foreman should be the core of commanding the foreman, should know how to supply dishes, variety names and production every day, and be familiar with the ordering steps.

2. You should memorize the varieties, names and prices of breakfast snacks in our hotel, and ensure the supply and supplement of Chinese snacks.

3. Be familiar with the production procedures of dishes, control the serving speed and delimit the menu.

4. Be able to command the banquet to serve dishes, properly allocate and arrange personnel, and prepare tableware and condiments at any time.

5. Be responsible for checking the sanitation and disinfection work and environmental cleanliness within the scope.

6. Keep close contact with the floor and kitchen, and keep the work without any mistakes.

7. Take care of the menu of the day and submit it to the Finance Department for verification.

11. Responsibilities of the food delivery staff

1. Seriously complete the task assigned by the foreman.

2. Make sure to serve the right dishes.

3. Be familiar with the varieties and characteristics of hotel dishes, and make seasonings and ingredients.

4. Prepare sauces, ingredients and condiments for the day.

5. Prepare water heaters and collect daily utensils and supplies.

6. Be familiar with the hotel floor, station number and hall number.

7. Check and check the quality of dishes.

8. Do a good job in sanitation and food hygiene in this area.

9. Do a good job of contact, communication and transmission between the floor and the production department.

11, dutifully serve the guests and constantly improve their own level.

11. Responsibilities of dishwashing post

1. Be responsible for washing tableware, dishes, etc., and try to save by washing lightly.

2. Strictly implement the Food Hygiene Law, and wash and disinfect the tableware, so that it is free of oil stains and stains, clean and bright, and guests have no complaints.

3. Disinfectants should pass the customs clearance, and they should be checked at any time.

4. Do a good job in cleaning this post, and do a big cleaning once a week.

5. Check the lights, faucets, air-conditioning purifiers and fresh fans before coming off work to save money.