Job responsibilities are used more and more in daily life, and formulating job responsibilities is helpful to improve internal competitiveness and work efficiency. So do you really know how to formulate job responsibilities? The following is my carefully arranged canteen management responsibilities for your reference, hoping to help friends in need.

Responsibilities of canteen management 1 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.

Canteen management responsibilities 2 responsibilities:

1. Implement daily operation, service management and customer communication on the project site to ensure the smooth development of daily work on the operation site;

2. Urge merchants to operate according to the company's operating requirements and standards; Including the maintenance and inspection of food quality, service level, food supply chain and food supply hygiene;

3. Regularly solicit customers' opinions on the quality and operation of goods, properly handle customer complaints, and give positive feedback and follow-up;

4. According to the requirements of the food safety management system and the company's operation management system, formulate the control and checklist of each work, and be responsible for the control of the operation process;

Responsibilities of canteen management 3 1. Be responsible for the overall work of the canteen and take the lead in implementing the relevant rules and regulations of the school and the general affairs department.

2. Establish the idea of serving teachers and students wholeheartedly, make careful calculations, strive to reduce the cost of meals, and constantly improve the quality and management level of meals.

3. Make the menu one week in advance and report it to the General Affairs Office for approval.

4. Manage and maintain all kinds of kitchen utensils, repair the old and use the waste, practice strict economy and reduce expenses.

5. Pay bonuses according to the principle of distribution according to work, do not engage in egalitarianism, and get more for more work; For those who are lazy, pay less or no bonus according to the situation.

6. Responsible for the management of IC card selling vegetables to ensure safe, normal and accurate operation.

7. Strictly implement the canteen hygiene system to ensure the hygiene and safety of the canteen. Under the guidance of the school doctor, organize the whole regiment to do a good job in canteen hygiene, pay special attention to canteen food hygiene and environmental hygiene, and prevent food poisoning accidents.

8. Listen to the opinions of the masses with an open mind, solve the problems found in time, disclose the relevant revenue and expenditure of the canteen on time, and publish it in the public column.

9. Supervise the acceptance of raw and cooked food.

10. Complete other tasks assigned by the leaders.

Responsibilities of canteen management post 4 1, responsible for recruitment, daily management, training and performance management of canteen staff.

2. Actively implement food safety, food hygiene, fire safety, standards and specifications according to the company's requirements and systems and Party A's requirements.

3. Do a good job of docking with Party A's supervisor and maintain the relationship.

4. Develop new products regularly to improve color quality.

Management responsibilities of canteen 5 1. Under the direct leadership of hospital leaders and general affairs departments, assist the section chief in charge of the management of the canteen in the whole hospital.

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

3. Be responsible for making weekly recipes, reporting procurement plans and acceptance.

4, do a good job in the ideological work of cooking staff, fully mobilize everyone's enthusiasm, take the initiative to serve the lives of teachers and students.

5. Arrange the technical training of cooking personnel in a planned way, and constantly improve the quality of food and service level.

6. Do a good job in the collection, payment and accounting of the canteen, report the finance on time, do a good job in the attendance of employees, report on time, and be responsible for the issuance of monthly bonuses.

7, take the initiative to go deep into the canteen, solicit the opinions of diners, hold meetings of life committees in each class, solicit the opinions of students, and take seriously and implement improvement measures.

8. Assist the section chief to hold regular logistics department staff meetings and team leader meetings, and constantly improve the rules and regulations of the canteen and improvement measures.

9. Strictly implement the food hygiene law and put an end to all unsafe incidents. Ensure the safety and hygiene of each stove to the satisfaction of teachers and students.

10, do other work assigned by the leaders.

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.

Dining room management responsibilities Article 7 Responsibilities

1, presided over the overall work of the canteen, led the canteen staff, adhered to the purpose of serving teachers and students, and strived to do a good job in food.

2, under the leadership of the general affairs department, canteen work plan and rules and regulations, and seriously implement.

3, strictly implement the "May 4th" health system, lead the canteen staff to do a good job of environmental hygiene and workers' hygiene inside and outside the canteen, and strengthen water source management and food labeling.

4, careful cost accounting, monthly surplus shall not exceed 5%, no loss, reasonable daily ingredients, pay attention to nutrition, increase fancy varieties, reduce waste, improve food quality.

5, organize the canteen staff regular physical examination, put an end to infectious diseases.

6, manage meals, food and canteen equipment, refrigerators and other materials and property, and urge employees to do a good job of monthly statement, participate in inventory at the end of the month, to prevent corruption, theft, private sharing and occupation.

7. Arrange the work of canteen staff reasonably, organize the political study and professional technical training of canteen staff, and do a good job in ideological and political work of canteen staff.

Responsibilities of canteen management post 8 1. Supervise and inspect the contractors and staff of the canteen and fast food department to abide by the school rules and regulations, strictly implement the national safety and health policies and regulations, and handle all kinds of safety and health related licenses.

2. Organize the normal work of the canteen and snack bar to ensure that teachers and students eat on time.

3, responsible for checking the canteen, fast food department to implement the hygiene requirements stipulated by the school, from the aspects of food, storage, cooking, selling vegetables, etc. To ensure the health of teachers and students.

4. Pay attention to the quality and price of food in the fast food department of the canteen. When problems are found, they should be pointed out in time and ordered to make corrections. If the situation is serious, report it to the school.

5. Assist school administrators to register and send and receive the property of canteens and snack bars. Education contractors should take good care of school property and protect the management of school property and equipment in canteens and snack bars.

6. Communicate and coordinate the relationship between canteens and snack bars, and help them compete reasonably and amicably.

7. Keep abreast of all aspects of canteens and snack bars, communicate the relationship between school contractors and students, and actively offer suggestions to improve the quality of life of teachers and students.

8, complete other work assigned by the leadership.

Responsibilities of canteen management 9 1. Strictly control canteen hygiene and food hygiene:

1. Supervise the canteen staff and insist on cleaning food, cookers, dishes, sinks, etc. And keep the canteen clean and hygienic.

2, the food is cooked thoroughly, try to be delicious and fragrant.

3. It is forbidden to spoil food, and frozen and refrigerated cooked food must be reprocessed before it can be eaten.

4. Wash rice and vegetables.

Second, do a good job in shopping acceptance:

1, all the dishes you buy should be renamed. If it is found that there are two pounds missing, it should be made up in time to prevent economic losses.

2. Take the shopping invoice seriously and sign it after finding out the situation.

3. I found that the food I bought was not good and resolutely returned it.

Third, manage the meal accounts:

1, earnestly pay special attention to the teacher-student meal account; Adhere to the monthly review, adhere to the "monthly knot" and adhere to the "meal knot".

2. Publicize recipes in advance every week, keep a good canteen food account every diary, and settle accounts with relevant units on time.

3. Strictly control the purchase of grain and rice to prevent losses caused by hoarding.

Fourth, strengthen students' dining discipline education:

1, reasonably arrange the food distribution in the canteen, educate students to queue up to enter the canteen, and criticize and educate students who are not disciplined.

2. Educate students not to throw or throw leftover food about, and insist on dumping leftover food into the waste bucket.

Five, the organization canteen staff political business learning, and constantly improve the level of political business:

1, according to the requirements of the General Affairs Office, organize kitchen staff to study politics and improve their political quality.

2, in-depth understanding of the ideological trends of kitchen workers, patiently and meticulously do ideological work.

3. Organize regular business study for kitchen workers, continuously improve service quality and improve meals for teachers and students.

4, pay special attention to the canteen to save coal, electricity and water.

Sixth, regular meals.

Ask teachers and students for their opinions and suggestions on food.

Seven. punish

If losses are caused by poor management, the manager should take full responsibility; Those who neglect their duties will be severely punished.

Responsibilities of canteen management 10 1. Responsible for the staff's political and ideological work and business study, rationally allocate staff, define the division of labor, distinguish responsibilities, and urge all staff to perform their duties and unite and cooperate.

2. According to the seasonal characteristics and market supply, reasonably arrange employees' meals, strive to increase the variety of colors, improve the quality of meals, and formulate specific operating procedures.

3. Do a good job in democratic management of food, hold a meeting to solicit opinions on food, continuously improve food quality, and clarify food standards for the convenience of chefs.

4. Strictly implement the canteen hygiene system to prevent food poisoning and ensure the physical and mental health of all employees.

5. Pay special attention to the canteen attendance and assessment, do a good job of attendance record and weekly and monthly assessment, and make rewards and punishments clear.

6. Be responsible for the preliminary examination and approval of the canteen food and tableware procurement plan, and the procurement after examination and approval.

7. The food recipes are well-proportioned, the colors are diverse, and the combination of meat and vegetables is suitable for employees' tastes.

8. Strict cooking procedures, exquisite processing, scientific cooking, no adulteration, and it is forbidden to provide employees with spoiled and rotten food.

9. Make a weekly and daily purchasing plan, and adjust the purchasing plan in time according to the changes of employees' dining and reception, so as to provide meals on time, in quantity and in quality.

10. Arrange and dispatch the cleaning work of the canteen, and inspect and supervise the implementation of the post work of the canteen staff.

1 1. Review the original documents carefully. The self-made documents must have the detailed address and name of the seller, and the documents must be signed by the buyer and the inspectors for inspection.

12. Responsible for food revenue and expenditure accounts, so as to achieve daily settlement; Prepare statements at the end of the month, publish accounts and submit them to the finance department for approval.

13. Responsible for checking the quality and quantity of purchased food, signing the food that meets the requirements in time, rejecting the food that does not meet the requirements and reporting to the superior.

14. Due to the complexity of the supply market and various procurement methods, it is necessary to know the market situation in detail and adopt reasonable procurement methods according to different situations.

15. The selected supplier must be one of the suppliers, and the meat food must have a health and quarantine certificate.

16. Before purchasing, carefully check whether the manufacturer's place of origin of the purchased raw materials is legal, and whether the production date and shelf life are valid.

17. According to the daily plan of the canteen, except for some stocks (dry seasonings and some meat products), all other vegetables and fresh foods are subject to the demand of the day.

18. You must be familiar with the knowledge of quality appraisal of various cooking materials and other items to ensure that the purchased materials and items have no quality problems.

19. The purchase report and documents must be completed on the same day for the bookkeeper to settle accounts.

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