In the ever-changing modern society, job responsibilities are used in many places, and formulating job responsibilities is conducive to improving work efficiency and quality. Do you know the format of job responsibilities? The following are the job responsibilities (5 general articles) of hotel catering that I helped you sort out, hoping to help you.
Hotel catering job responsibilities 1 Fully responsible for the operation and management of the catering department, directly responsible to the general manager.
Be responsible for making long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager.
Formulate service standard procedures and operational procedures. Check the service attitude and service regulations of the staff in subordinate posts, ensure the food quality, urge the departments to do a good job in hygiene and cleaning, and conduct regular fire safety education.
Cooperate with financial department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.
According to the market situation and season, formulate and organize the food substitution plan, control the standard specifications and requirements of food and beverage, and correctly control the gross profit margin and cost.
Cooperate with the personnel department in recruiting, selecting, rewarding, punishing, promoting, transferring and dismissing the employees of the Food and Beverage Department, and be responsible for organizing the business and health knowledge training of the employees of the Food and Beverage Department.
Formulate the training plan and assessment system for service technology and cooking technology. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.
Understand the market trends and raw material prices, CVP marginal cost control, effectively control operating costs and reduce operating expenses, thus ensuring the completion of operating indicators and profit indicators.
Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.
Organize and arrange large-scale group meals and important banquets in person, be responsible for seeing off VIPs and handling important complaints from guests.
Preside over the daily and regular (weekly) meetings of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the meeting of department managers of the company.
Do a good job in the maintenance of equipment and facilities to ensure that all facilities are in good condition and used correctly to prevent accidents.
Coordinate the relationship between this department and other departments of the company and complete other tasks assigned by the general manager or deputy general manager.
Hotel catering job responsibilities 2 ● Under the supervision of Chinese food department manager and executive chef, be fully responsible for the organization, command and cooking of Chinese food chefs.
● Understand and master the technical level and work characteristics of each post, and reasonably arrange technical posts according to everyone's expertise.
● Organize the kitchen to implement monthly, quarterly and annual work plans.
● Organize, schedule and guide the cooking of large banquets and cocktail parties.
Familiar with all kinds of raw materials, origin, characteristics, prices and off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure timely and quality supply. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check the customs. Implement the acceptance and storage of goods procurement.
● Regularly understand the market situation, competition and customers' opinions with the manager of Chinese food department and the director of Chinese food sales department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.
Keep good contact with the Chinese food sales department and floors, and improve the technical level and cooking methods on the basis of stable and continuous improvement of product quality.
● Often investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to understand the supply in and out of the market, the product prices of other catering companies, and make reasonable menu pricing. It is necessary to master the gross profit margin.
● Control the food cost, rationally use all kinds of raw materials and reduce waste.
● Make monthly work plan, requisition list and monthly work summary.
● Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.
● Strictly implement the food hygiene law and do a good job in kitchen hygiene.
● Strictly implement fire control operation procedures to prevent fire accidents.
Hotel catering job responsibilities 3 ● Accept the supervision of the manager of the catering department, and be responsible for the catering products and services and various administrative work of the company's western food department.
● Formulate the annual and monthly business plans of the department, and lead all employees of the department to actively complete various reception tasks and business indicators. Timely analyze and summarize the annual and monthly operating conditions.
● Promote catering sales, and formulate sales plans and promotion plans for special dishes, seasonal dishes and drinks according to market conditions and demands in different periods.
● Formulate service standards, operating procedures and service rules, check the work efficiency and service attitude of managers and service personnel, the quality of food (beverage) in the production department and the implementation of various rules and regulations, and correct and handle problems in time when found.
● Control the standards, specifications and requirements of catering products, grasp the gross profit margin, and pay special attention to cost accounting. Strengthen the management of food raw materials and articles, reduce waste in production, reduce costs and increase profits.
● Handle guest complaints and establish good relations with guests. Ask the guests' opinions from time to time, listen to the guests' comments on the service and food in the restaurant, conduct research in time, and adjust the corresponding countermeasures in order to provide a good consumption environment for the guests.
● Establish a material management system and take good care of all kinds of utensils and articles in the restaurant.
● Formulate training plans and assessment systems for service skills and cooking techniques, and regularly study new dishes and varieties with chefs.
● Strictly supervise business managers at all levels, constantly assess business knowledge and work performance, and constantly improve business ability and work level.
● Pay special attention to the construction of staff, be familiar with and master the employees' ideological status, work performance and business level, conduct regular etiquette and professional ethics education, pay attention to the training, assessment and selection of talents, and stimulate employees' enthusiasm by organizing employee activities.
● Attend the regular meeting of company managers and various important business coordination meetings, establish good communication relations with all departments of the company, and cooperate with each other to ensure the smooth progress of business.
● Pay special attention to the maintenance of equipment and facilities, improve the intact rate, strengthen daily management and prevent accidents.
● Do a good job in hygiene and safety, organize hygiene inspection on environment and operation, implement catering hygiene system, conduct regular safety protection and fire prevention education, and ensure the safety of restaurants, kitchens, bakeries and warehouses.
Hotel catering job responsibilities 4 1, understand the material needs of various departments and the market supply of various materials, master the requirements of the finance department and the purchasing department for the control of procurement costs and procurement funds, and be familiar with various material procurement plans.
2. All departments should purchase urgently needed materials with high quality, purchase as planned, carefully verify the purchasing plans of all departments, make purchasing plans according to the inventory situation of the warehouse, deal with finalized and commonly used materials in time according to the inventory regulations, communicate with the warehouse keeper frequently, prevent the backlog of materials, and make phased plans for the use of materials.
3. Purchased items should be cheap and preferred. For fresh and seasonal materials, if the department has not put forward a procurement plan, it should provide samples and materials in time for the management department's reference.
4. Strictly control the quality of purchased materials, and resolutely reject those that do not meet the quality requirements. According to the sales trends and market information, actively strive for the supply of orders, and ensure sufficient supply according to the principle of "best selling and slow selling".
5. Seriously implement the contract law, strictly review the contract payment and order business, and report to the manager or supervisor before implementation.
6, often go to the counter and warehouse to understand the sales of goods, in order to sell orders. Actively organize marketable sources of goods to prevent blind procurement. Try to avoid the backlog of goods and improve the capital turnover rate. Always keep in touch with the warehouse, understand the inventory situation, be "all-knowing" and "all-knowing" about the inventory goods, and arrange the daily work in a planned and step-by-step manner.
7. Work hard to learn business knowledge, improve business level, be warm and polite when receiving visiting business, and pay attention to maintaining the company's etiquette, interests and reputation when going out to purchase, without seeking personal gain.
8. Strictly abide by the financial system, abide by laws and regulations, do not ask for bribes, and conduct business activities on the basis of equality and mutual benefit. When purchasing materials, the documents (invoices) should go with the goods as far as possible and be submitted to the warehouse keeper for acceptance. Reimbursement procedures should be timely, and it is not allowed to delay payment at will.
9. Strictly abide by the employee code and various rules and regulations, and obey the division of labor arrangement of the purchasing supervisor.
Hotel catering job responsibilities 5 ● Preside over the overall work of the purchasing department, put forward the material purchasing plan, and organize the implementation after the approval of the general manager to ensure the completion of all procurement tasks.
● Investigate and study the material demand and consumption of various departments, be familiar with the supply channels and market changes of various materials, and be aware of them. Guide and supervise subordinates to carry out business, constantly improve business skills, and ensure the normal procurement of materials.
● Review the annual procurement plan submitted by each department, and plan and determine the procurement content as a whole. Reduce unnecessary expenses and ensure maximum material supply with effective funds.
● Be familiar with and master the names, models, specifications, unit prices, uses and places of origin of various materials required by the company. Check whether the purchased materials meet the quality requirements, and take the leadership responsibility for the company's material procurement and quality requirements.
● Supervise and participate in the business negotiation of bulk orders, and check the execution and implementation of contracts.
● Complete the procurement tasks of all kinds of materials as planned, and try to reduce expenses within the budget.
● Carefully supervise and check the purchasing process and price control of each buyer.
● At the regular meeting of department managers, regularly report the procurement implementation results.
● At the beginning of each month, list all the completed and unfinished procurement tasks of last month item by item, and submit them to the general manager and the manager of the finance department, so that the superior leaders can master the procurement projects of the whole company.
● Supervise purchasing personnel to abide by laws and regulations, stress credibility, do not ask for bribes, establish good relations with suppliers, and conduct business transactions on the principle of equality and mutual benefit.
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