In daily life and work, job responsibilities are more and more widely used in life. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what kind of responsibilities they should undertake, how to do better, what they should not do, and so on. What job responsibilities have you been exposed to? The following is the job responsibilities of the canteen warehouse manager I helped you sort out for your reference, hoping to help friends in need.

Responsibilities of the canteen warehouse keeper 1 1, obey the leadership and abide by various rules and regulations.

2, responsible for the daily management of the warehouse.

3, according to the actual work situation, actively put forward the rationalization proposal of management.

4, according to the provisions of the warehouse to send and receive materials.

5. Material warehousing, location planning and correct placement.

6. Warehouse safety and material storage protection.

7. Correct preparation, confirmation and handover of operation documents.

8. Register daily material subsidiary ledger items.

9, the specific arrangements for the implementation and supervision of the inventory work.

Responsibilities of canteen warehouse manager 2 1. Determine the standard inventory of raw materials and products according to the company's production and sales capacity.

2. Communicate with the production department and the marketing department in time to ensure the stock supply of raw materials needed for production and the stock supply needed by the marketing department to send products.

3. Prepare the purchase ledger, return ledger and inventory ledger of purchased items on a regular basis, and submit them to the Finance Department and the Production Department.

4. Prepare product warehousing, outbound and inventory ledgers on a regular basis and send them to the production department and the finance department.

5. Organize personnel to ensure the storage environment of the material warehouse and the finished product warehouse, and ensure that the materials of the products or materials in the warehouse remain unchanged.

6. Formulate and implement management systems and methods for material warehouse and finished product warehouse.

7. Complete other tasks assigned by superiors.

Responsibilities of the canteen warehouse keeper 3 1. Learn the warehouse management business, improve the warehouse management business level and skills, and constantly improve the warehouse management system.

2, strict materials in and out of the warehouse registration system, materials in and out of the warehouse must be registered for acceptance, when entering an account, the item name, specification, unit price, quantity and procurement time should be clearly recorded, and those that do not meet the quality and specification requirements should be rejected. When the goods are delivered, warehouse receipts must be filled in, which shall be examined and approved by the leaders of the competent department, and the warehouse keeper shall conduct full examination and release according to the specifications and quantity of the goods. In the process of goods distribution, if the goods do not meet the use of the recipient (department), they should be distributed only after asking the recipient (department) about the use, and the distribution can be refused if the explanation is unclear.

3. Do a good job in the storage and custody of warehouse materials. All kinds of materials must be classified and stored in different warehouses to keep the warehouse materials clean and orderly.

4. Establish warehouse material account card management to ensure consistent account card content.

5, completes the warehouse fire safety, regularly check the warehouse fire equipment, supplement and update, to ensure that the fire equipment in good condition and effective. While doing a good job in warehouse fire prevention, we should also do a good job in preventing theft, rain and moisture of materials.

6, do a good job of monthly material inventory, according to the storage situation of inventory materials, put forward suggestions and plans for material procurement, to avoid and reduce unnecessary material inventory in the warehouse.

7. Complete all tasks assigned by the head office and the center.

Responsibilities of the canteen warehouse manager 4 Warehouse management is a means to realize food storage. Wareholders should take corresponding measures and scientific storage methods according to the factors of food corruption and the specific situation of food, and do a good job in warehouse management. The responsibilities of the warehouse administrator are very important, including:

(1) Keep the warehouse clean and tidy, and meet the specified standards.

(2) Reasonably arrange the storage position of the stored food.

(3) Keep the latest price list of all foods.

(4) Ensure adequate food supply at all times.

(5) Check whether the order is filled in correctly and send it in time.

(6) Check the quantity, quality and price of all incoming food.

(7) Keep all delivery bills, invoices, credit bills, receipts and financial bills and file them.

(8) Record daily food invoices.

(9) Record box card.

(10) If the picking list is not signed by the department head, the food will not be sent out.

(1 1) carefully keep, return and credit the inventory containers that should pay the fees, and deduct the paid fees such as bags and boxes from the accounts.

(12) Check the warehouse inventory frequently.

(13) Get the best food value at the lowest purchase price.

(14) Be familiar with the off-season of various foods.

The responsibilities of the canteen warehouse manager are 5 1, directly responsible to the general manager and reporting the inventory status table according to the financial requirements.

2. Check the materials stored in the warehouse doors and windows and the reservoir area as soon as possible after taking up the post, and report any abnormality immediately.

3. Before coming off work every day, check the doors and windows of each reservoir area and confirm that there are no hidden dangers in fire prevention and theft before coming off work.

4. Open the doors and windows of each reservoir area once a day for at least one hour to allow air convection and replace the air in the reservoir area.

5. Clean the ground sanitation in the library every day. The floor should be placed neatly. Clean the cobwebs on the ceiling and walls, vacuum and clean the windows on weekends.

6. Check the fire prevention facilities inside and outside the warehouse area once a day, and immediately rectify and report to the supervisor when problems are found.

7, check the warehouse building once a week, found that the leakage of rain, water seepage and other anomalies to report in time.

8. Reasonably arrange the stacking position in the warehouse, and reserve sufficient access, safe distance and safe height. Stack neatly according to the designated stacking position. If you find the tilt, please correct it immediately. It is not allowed to walk, sit or lie on the cargo pile, nor to sit or lie on the aisle next to the cargo pile.

9. When the warehouse receives the goods every day, it shall verify and check according to the manifest, and issue a receipt. The freight will be glued together with the receipt and handed over to the finance department in time. On the receipt form, the financial doorman should write down the quantity in triplicate. When delivering goods to stores, the form should be returned, signed by the agent and the consignee, and a receipt (issued by each store) should be received. Daqing Store should sign the receipt and fax it to the accountant. The warehouse should coordinate with all departments every day to deliver goods and replenish goods in time. Make reconciliation summary every Monday (check the current documents that occurred within one week with accounting and sales), and the warehouse shall submit the inventory list to accounting before 10 every month.

10, be familiar with the variety and quantity of materials managed, master the surplus and shortage of materials in the warehouse, make an inventory table in time and report to the financial manager.

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12. Goods should be stored with "three defenses": fire prevention, theft prevention and moisture prevention, and "three services": diligent inspection, diligent airing and diligent inventory.

13. When the goods leave the warehouse, there must be a sales slip issued by the sales department, and the new Merlot Co., Ltd. can only deliver the goods after calling. The outbound order is in quadruplicate (bottom root, packaging, operation department and accountant), which shall be signed by the manager for confirmation. Inform the customer service department in time when the goods are delivered.

14. To participate in the distribution and inventory of goods, there must be more than two people to verify, and the warehouse keeper will finally verify, keep a good account of the goods, and provide the customer service department with a list of goods in the current season in written form.

15, distribution in strict accordance with procedures, unified standards and average distribution. Two sets are counted separately.

16. The warehouse is responsible for the number of verified customer complaints.

The responsibilities of the canteen warehouse manager. Responsible for the overall work of the canteen, conscientiously implement the rules and regulations of canteen management.

Second, understand the morning check-up and physical condition of the canteen staff, and make the work arrangement and division of labor for the day.

Third, do a good job in food inspection every day and reject food and raw materials with quality problems.

Four, to ensure that the canteen food procurement, storage, processing and supply process in accordance with the provisions of the operating norms, to eliminate potential safety hazards.

5. Negotiate the nutrition menu with the food hygiene administrator (health teacher) every week, determine the demand and price cost, and balance the monthly profit and loss.

Six, be good at listening to and correctly handling the opinions and demands of teachers, students and parents, and constantly improve the service quality of the canteen.

Seven, with the warehouse keeper clearance inventory once a month, so that the accounts are clear and consistent.

Eight, in the event of food hygiene and safety accidents, immediately report to the director, and under the unified command of the leading group, actively implement the emergency plan.

Nine, responsible for the canteen fire prevention, security work.

Responsibilities of the canteen librarian 7 1. Love canteen management, enthusiastic service for teaching, scientific research and the life of teachers and students, enterprising.

2. Understand the laws and characteristics of school education and school meals, be familiar with the work of school canteens, and have certain management knowledge and ability.

3 have a certain level of political theory and management theory, and can set an example in "service education" and "management education".

4, adhere to the principle in the work, clear between public and private, aboveboard, pay attention to efficiency, with pioneering spirit.

5. Organize canteen staff to learn politics and business, and improve service awareness; Handle interpersonal relationships well and fully mobilize the enthusiasm, initiative and ownership of workers.

6. Do a good job in the financial management and cost accounting of the canteen, and accept the assessment of the school financial personnel every semester.

7, have a certain knowledge of nutrition, to ensure the reasonable processing of food, scientific collocation, reasonable cooking methods, reduce the loss of nutrients, improve the digestibility.

8, the good procurement, processing and sales, put an end to inferior, toxic and contaminated food supply to teachers and students, put an end to food accidents.

9. Do a good job in preventing rats, flies, viruses, fire and theft.

10, accept the inspection of the epidemic prevention department and the security department at the higher level, and complete the tasks assigned by the school leaders.

Responsibilities of the storekeeper in the canteen 8 1. Formulate and improve the canteen management system, and seriously implement it.

2, responsible for supervising the canteen food procurement and verification.

3, implement the food hygiene laws and regulations, organize regular physical examination and health certificate of cooking personnel, to prevent infectious diseases and food poisoning.

4. Organize the food management committee regularly, listen to the opinions of teachers and students, and improve the quality of food. Monitor health status, food price and service attitude.

5, manage the canteen fixed assets, take good care of cooking equipment.

6. Be responsible for the sales and recharging of meal cards, and check and urge students to eat with cards.

7. Be responsible for the monthly settlement of business expenses with each catering booth.

8, urge the cleaners to do a good job in the canteen public health.

9, complete other work assigned by the leadership.

Responsibilities of the canteen warehouse manager 9 1, strictly abide by the rules and regulations of the forest farm.

2, study hard, strict management, fully mobilize the enthusiasm of canteen staff, and constantly improve the quality of canteen food and service reception level.

3, responsible for the cost accounting of dining in the canteen, reduce the cost of dining and improve the quality of food; In-depth research, increase the variety of colors, warm and thoughtful service.

4, establish and improve the canteen internal post responsibility system, the responsibility to the people.

5. Do a good job in food safety, do a good job in the management of food, environment and employees' clothing hygiene in canteens, implement the Food Hygiene Law, and disinfect tableware every meal to prevent epidemic diseases and food poisoning incidents.

6, study diet, and constantly improve cooking.

7. Pay special attention to the safety, fire prevention, anti-theft and anti-virus work of the canteen, and regularly check the operation of electricity, fire, gas and mechanical equipment. The user of electrical equipment is the first responsible person. When hidden dangers of accidents are found, measures should be taken in time to rectify and eliminate all kinds of hidden dangers of accidents.

8, canteen temporary employment should be strictly managed, in principle, do not hire temporary workers, must be used, need to be submitted for approval, the use of temporary workers should be strictly controlled, strengthen management.

9, strictly abide by the financial system and financial discipline, do a good job of settlement. Before purchasing, all purchases are planned for approval, accounting and reimbursement according to the facts, and resolutely put an end to jobbery. Approve and reimburse the meal expenses of the previous week every Monday, and go through the examination and approval procedures.

10, strengthen the management of canteen items, establish a physical ledger, and register the increase or decrease. Manage the accounts of long-term consumption of food and drinks, check with the cooks in time, ensure that the accounts are in line with the facts, ensure that the goods and food are in good supply, have no corrosion, and avoid loss, damage and waste.

1 1. Accept the temporary tasks of the unit leaders and participate in various activities organized by the forest farm.

Responsibilities of the canteen keeper 10 1. Under the leadership of the general affairs department, be fully responsible for the management of the canteen and lead all the staff to complete the tasks assigned by their superiors.

2, make work plan and canteen rules and regulations, and check the implementation.

3, strictly abide by the rules and regulations of the school, canteen management department, conscientiously do a good job in the ideological and political work of employees, care about the lives of employees, strict management, fully mobilize the enthusiasm of employees, and constantly improve the quality of meals and service level in the canteen.

4, responsible for the cost accounting of canteen food, reduce food costs and improve food quality; Expand service items and increase varieties and flavor characteristics; Enthusiastic and thoughtful service for diners as the fundamental purpose, and constantly promote the development of catering work.

5, establish and improve the canteen internal post responsibility system, the responsibility to the people's operation mechanism.

6. Do a good job in the management of food, environment and personal hygiene in the canteen, implement the "May 4th Hygiene System" and the "Food Hygiene Law", and disinfect common tableware every meal to prevent the occurrence of epidemic diseases and food poisoning incidents.

7. Hold regular meetings of all canteen staff and team leaders to study and discuss the work priorities of this canteen and make work plans. Organize canteen staff to conduct business study and technical training regularly. Constantly improve the professional and technical level of employees, and improve the rules and regulations of the canteen and improvement measures.

8, pay special attention to the safety education and public security fire control work in this canteen, regularly check the operation of electricity, fire, gas, machinery and equipment, clear job responsibilities, find hidden dangers of accidents, take timely measures to rectify, and put an end to all kinds of accidents.

9, strengthen the education and management of temporary workers in the canteen, regular business skills, safety training, pay attention to play and mobilize the enthusiasm of temporary workers.

10, according to the working situation of this canteen, reasonably arrange the labor force, pay attention to the role of the team leader, and mobilize the enthusiasm of employees.

1 1, strictly abide by the financial system and do a good job of monthly settlement.

Responsibilities of the canteen warehouse manager 1 1 1. Responsible for the overall management of the canteen, accurately grasp the ideological work and living conditions of canteen staff and cooks, strengthen ideological and political work, and fully mobilize the enthusiasm of canteen staff.

Second, educate cooks to adhere to principles, be selfless, people-oriented, treat teachers and students equally, be patient, warm and thoughtful, and give convenience as much as possible.

Third, do a good job in the deployment of main and non-staple foods, increase the variety of colors, improve the quality of meals, do a good job in cost accounting, and ensure that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good quality.

Fourth, do a good job in food hygiene and safety in the canteen.

Five, earnestly do a good job in the canteen staff assessment.

Six, often listen to employees' opinions and requirements for the canteen, and constantly improve the service attitude and improve the quality of food.

Seven, actively participate in political study and collective activities, and strive to learn business knowledge, and constantly improve the level of business.

Eight, supervise the daily cleaning and disinfection of kitchen utensils and tableware and the cleaning of kitchen sanitation.

Nine, supervise and inspect the chef's personal hygiene.

Ten, pay attention to saving, put an end to waste, often check and maintain all canteen equipment, do a good job in fire prevention, theft and other safety work.

Eleven, ready to complete other temporary tasks assigned by the leadership.

Responsibilities of the canteen warehouse manager 12 1. Cooperate with the school to be fully responsible for the management of the canteen, supervise and inspect all posts to strictly abide by rules and regulations and implement work standards.

2, to firmly establish a sense of safety. Seriously implement the national food hygiene law and other relevant laws and regulations. It is necessary to process meals in strict accordance with the operating procedures and working standards formulated by the state to ensure that the quality of meals meets the national health requirements and standards. We should stick to our posts and inspect and supervise the quality, quantity and hygiene of the meals in the canteen every day: deal with and correct the violations of the hygiene system and management system in time; Put forward rectification opinions on existing problems in time: eliminate potential safety hazards in time to ensure the normal work of school canteens. If losses or safety accidents are caused due to lax management, dereliction of duty or violation of the system, and personal injuries are caused, they shall bear the responsibility and compensate for the losses.

3, carefully check the canteen staff two certificates (health certificate, hygiene license) is complete.

4. Educate canteen staff to love their work and serve teachers and students enthusiastically; Strict implementation of operating procedures and health standards; Learn cooking techniques and improve service level; Strictly improve food hygiene; Strictly control the purchase and sale; Do not purchase, process or sell counterfeit, expired or moldy food; Do not sell unprocessed and cooked food that does not meet the hygienic quality standards. In case of food poisoning or other food quality problems that affect the health and safety of teachers and students, the relevant responsible person shall be investigated for responsibility, and all losses caused thereby shall be borne by the relevant responsible person.

5. Keep the canteen clean and tidy (clean it every day and every week). Raw and cooked food in the operation room should be separated; And do a good job in the recycling, cleaning and disinfection of tableware; Do fire prevention, anti-virus, anti-theft, anti-fly, anti-rat, anti-food poisoning work in strict accordance with the requirements (samples are kept every day).

6, completes the canteen warehouse goods receiving and dispatching, recipients records; Warehouse materials are counted monthly and adjusted in time to ensure the safe use of materials.

7. Supervise the canteen staff to go to work on time to ensure the quality of women's football players.

8, accept the inspection and supervision of the superior departments and dining teachers and students. Seek the opinions of teachers and students in time, and modify the recipe scheme to make the food diverse, delicious, hygienic and nutritious. Try to meet the needs of dining teachers and students.

9. Organize canteen staff to conduct business study regularly to improve their business and hygiene habits.

10, actively cooperate with the school's management of the canteen. Actively adopt and rectify the opinions and suggestions put forward by the school.

1 1. Actively cooperate with other work of the general affairs department.

Schools that violate the above terms will be deducted 3.5% of the salary of the current month, and sick leave will be deducted 5% of the salary of the current month.

Responsibilities of the canteen warehouse manager 13 1. Establish and improve the canteen management system, specifically responsible for the management of school canteens, and do a good job in the management of students' meals.

2, strictly implement the canteen purchase system, purchase must be weighed acceptance, it is forbidden to inferior, high-priced or unsalable food into the canteen, to ensure food safety.

3, responsible for the canteen staff skills training, responsible for the kitchen operation procedures and kitchen staff post responsibility system and technical standards. Check the implementation of rules and regulations.

4. Do a good job in the morning inspection of canteen staff every day, ensure that 100% of canteen staff hold health certificates, and urge canteen staff to pay attention to personal hygiene.

5, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is not more than 3 hours, and dishes are kept for 24 hours every day.

6, do a good job of daily canteen cleaning, leaving no dead ends, to ensure the overall environmental sanitation of the canteen, regularly check the equipment, and do a good job in maintenance.

7. Be familiar with the installation layout of water, electricity and heating in the canteen, check sensitive parts regularly, and urge the canteen to operate normally.

8, skilled use of fire extinguishers; Involving health and epidemic prevention and fire safety.

Responsibilities of the canteen warehouse manager 14 1, formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation;

2. Responsible for organizing the annual health examination of employees and establishing health files;

3, responsible for organizing employees to participate in food safety knowledge learning and training, and make the establishment of training files;

4. Be responsible for inspecting and recording the food safety status, and timely stop the behaviors that do not meet the food safety requirements found in the inspection and put forward handling opinions;

5, strictly implement the food purchase system, the purchase must be weighed and accepted, and it is strictly forbidden for inferior, high-priced or unsalable food to enter the canteen to ensure food safety;

6, strictly grasp the hygiene of food operation, containers and temporary food storage places must meet the hygiene standards, food should be thoroughly cooked, and ensure that the interval between cooked finished products and consumption is no more than 2 hours, and food should be kept for 48 hours every day; 7. Do a good job in cleaning the canteen every day, leaving no dead ends, ensuring the overall environmental sanitation of the canteen, regularly checking the equipment and doing a good job in maintenance; Restaurants should be strictly controlled, closed and locked in time, and do a good job of "four defenses";

8. Accept and cooperate with the food and drug supervision and administration department to supervise and inspect the food safety of the unit, and make rectification according to the situation;

Responsibilities of the canteen warehouse manager 15 1. From the perspective of safeguarding the fundamental interests of teachers and students and maintaining social stability, we should establish a high awareness of food hygiene and safety.

2. Make "five records": canteen food acceptance record, canteen food tasting record, canteen food sample retention record, school canteen work supervision record and canteen staff training record.

3. Carry out health management for employees, establish health files, urge employees in canteens to carry out health checks, and put forward opinions on post adjustment and supervise the implementation of diseases that hinder food safety;

4. Manage the procurement of food (including raw materials), food additives and food-related products, such as obtaining certificates and tickets, incoming inspection, purchasing records and the storage and use of food additives;

5, organize the formulation of food safety inspection plan, the implementation of food safety management system, food safety situation in the process of food processing and production and the implementation of food safety operation norms for regular inspection, recorded and archived. Acts that do not meet the food safety requirements found in the inspection shall be stopped in time and suggestions shall be made;

6, canteen environmental sanitation and kitchen waste management;

7, teachers and students suspected food poisoning and other food safety accidents, timely report the accident to the local food and beverage service food safety supervision department, take measures to prevent the situation from expanding, and cooperate with the supervision department to investigate and deal with it;

8. Actively cooperate with the supervision and inspection work carried out by the food safety supervision department,

4. Truthfully provide relevant information or materials;

9. Other personnel are prohibited from entering the operation room.

10, urging staff to wear sanitary overalls for operation.

1 1. Immediately discover and point out the potential safety hazards in all aspects of canteen management (raw material procurement, tableware disinfection, operation and processing, surplus and moldy food disposal), urge rectification, and give immediate feedback.

12. Monitor the adequacy of meals, dishes and portions on the dining table at any time, keep abreast of the dining situation of teachers and students, and urge the canteen to make efforts to improve students' dining.

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