I. Manager of Food and Beverage Department
Job Title: Catering Manager
Direct superior: general manager or deputy general manager in charge.
Directly under: Head of Food and Beverage Department
working range
This position is related to the operation and control of Chinese and western restaurants in the whole catering department. It should implement the established policies, procedures and strategies, just like the management policies stipulated in the contract for this department, and it should also abide by all policies and strategies of the group company and the hotel.
major duty
human resources
1. Evaluate the working conditions of all employees in the food and beverage department, make development plans for employees in the department, and promote well-trained employees.
2. Make a skill training plan for the employees of the department, start from a new starting point every day, supervise the implementation of the plan, make appropriate modifications when necessary, and improve the service skills of all employees.
3. Review and summarize all the work and operating results of the Food and Beverage Department, and suggest that the superior leaders of the Food and Beverage Department make appropriate changes.
4. Ensure that all employees who are hired and fired understand and abide by the rules and regulations of the hotel.
5. Maintain effective discipline in this department, ensure that all departmental rules are observed, and maintain all gfd and hygiene.
Standards, when need to strengthen, take disciplinary measures.
6. Follow up the working status of all employees in this department at any time, and report to the superior leaders of the Food and Beverage Department for reference. Only by having the overall quality can the business prosper and the guests be satisfied.
7. Caring for employees, upgrading management to leadership, and changing hearts to reduce employee turnover rate.
Quality of products and services
1. Responsible for the daily operation and management of the food and beverage department.
2. Assign and authorize the responsibilities and rights of department heads and foremen, and increase positions when appropriate, so that they can perform their duties and tasks well.
3. Keep active and effective communication with the kitchen department and other departments of the hotel, and provide quality service for the guests as much as possible.
4. Regularly summarize the operation and menu design of the restaurant, discuss the specially recommended menu and daily special dishes with the executive chef, and report the discussion results to the superior leader.
5. Through daily comparative evaluation and industry analysis, guide the restaurant's business direction and new product development, and keep abreast of industry trends and business conditions.
6. Make daily inspections to ensure that the restaurant is clean and tidy, and make timely preparations before meals.
7. Maintain the highest profit of the restaurant at the opening stage, pay attention to the communication with the guests and understand the needs of the guests.
8. Plan all kinds of festival activities, report them to superior leaders, and implement them immediately after approval.
9. Ensure that all service and quality standards are implemented by every employee, just like the hotel's needs and the department's business policy, and correct them in time when necessary.
10. Hold a communication meeting for all employees every day, make corresponding memos, follow up the main points raised at the meeting, and take measures to implement them within the specified time.
1 1. Participate in the monthly and daily meetings of the hotel and put forward effective suggestions and plans in time.
12. Conduct routine maintenance inspection on all facilities, equipment and furniture, and report all areas needing attention to the corresponding departments to ensure the safe and normal operation, cleaning and storage of all facilities and equipment in the restaurant.
13. Ensure that all potential and breakage will not occur, and make all employees understand the procedures for handling breakage, so as to minimize breakage.
14. Ensure that all daily information is recorded in the work log and accurate.
15. Actively participate in the planning, arrangement and operation of any promotion activities of this department to ensure its smooth implementation.
Finance:
1. Effectively control and manage the cost and expenditure of this department, and take effective measures to reduce expenditure as much as possible.
2. Effectively control and manage the staffing of the department, ensure the level of productivity, have enough personnel on the job, and provide services according to the service standards stipulated in the business policy to ensure the satisfaction of the guests.
3. Assist the marketing department to make reports, budget, formulate policies, plan the future, promote sales and marketing, and put forward suggestions for change and innovation when appropriate.
4. Submit a monthly report to the superior leader, including restaurant operation, total revenue, productivity, guest statistics, overall level, staff training, promotion report and business suggestions.
Check the potential value of this department to ensure the maximum potential income.
6. Strictly implement the daily financial cashier procedures stipulated in the hotel policies and procedures.
Others:
1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos.
2. Be familiar with emergency, safety and first aid procedures.
Be polite at all times, which can show a good hotel image to employees and guests.
4. Abide by the rules and regulations in the employee handbook.
Second, the deputy manager of the food and beverage department
Job title: Deputy Manager of Food and Beverage Department
Direct supervisor: manager of food and beverage department
Directly under: Head of Food and Beverage Department
major duty
human resources
1. Assist the manager of the food and beverage department to evaluate the working conditions of all restaurant employees, formulate the development plan of department employees, and promote well-trained employees.
2. Make a skill training plan for the employees of the department, start from a new starting point every day, supervise the implementation of the plan, make appropriate modifications when necessary, and improve the service skills of all employees.
3. Assist the manager of the food and beverage department to review and summarize all the work and operating results of the restaurant, and put forward appropriate improvement suggestions.
4. Maintain effective discipline in this department, ensure that all departmental rules and regulations are observed, and maintain all gfd and health standards. When it is necessary to strengthen, disciplinary measures should be taken.
5. Follow up the working status of all employees in the department at any time and report to the manager of the food and beverage department for reference. Only by having the overall quality can the business prosper and the guests be satisfied.
6. Caring for employees, upgrading management to leadership, changing hearts and reducing employee turnover rate.
Quality of products and services
1. Assist the manager of the food and beverage department to be responsible for the daily operation and management of the restaurant.
2. Assist the manager of the food and beverage department to assign and authorize the responsibilities and rights of the supervisors and foremen of the department, and increase the positions when appropriate, so that they can perform their duties and tasks well.
3. Assist the manager of the food and beverage department to regularly check the operation and menu design of the restaurant and discuss the specially recommended menu and daily specialties.
4. Together with the manager of the catering department, through daily comparative evaluation and industry analysis, guide the restaurant's business direction and new product development, and keep abreast of industry trends and business conditions.
5. Assist the manager of the food and beverage department to convene senior staff every day to discuss business problems, check business conditions, ensure the restaurant is clean and tidy, and make timely preparations before meals.
6. Maintain the highest profit of the restaurant at the opening stage, pay attention to the communication with the guests and understand the needs of the guests.
7. Hold a communication meeting for all employees every day, and make corresponding memos, assist the manager of the food and beverage department to follow up the points raised at the meeting and take measures to implement them every day.
8. Attend the monthly and daily meetings of the hotel in the absence of the manager, make detailed records and report to the F&B manager.
9. Carry out routine maintenance inspection of all facilities, equipment and furniture, and report all areas needing attention to the corresponding departments to ensure the safe and normal operation, cleaning and storage of all facilities and equipment in the restaurant.
10. Supervise and check that all potential and breakage will not occur, and make all employees understand the procedures for handling breakage, so as to minimize breakage.
1 1. Ensure that all daily information is recorded in the work log, and ensure accuracy, and notify the manager.
12. assist the manager of the food and beverage department to check and sign the daily storage of dishes and drinks to ensure that there is enough inventory to meet the daily business needs. Avoid damage or loss caused by excessive inventory, which will bring losses to the hotel.
13. Actively participate in the planning, arrangement and operation of any promotion activities of this department to ensure its smooth implementation.
financial affairs
1. Assist the manager of the food and beverage department to effectively control and manage the cost and expenditure of the department and take effective measures to reduce the expenditure as much as possible.
2. Assist the manager of the food and beverage department to effectively control and manage the staffing of the department, ensure the productivity level, have enough personnel on the job, and provide services according to the service standards stipulated in the business policy to ensure the satisfaction of the guests.
3. Assist the marketing department to make reports, budget, formulate policies, plan the future, promote sales and marketing, and put forward suggestions for change and innovation when appropriate.
4. Submit a monthly report to the superior leader, including restaurant operation, total revenue, productivity, guest statistics, overall level, staff training, promotion report and business suggestions.
Check the potential value of this department to ensure the maximum potential income. 6. Strictly implement the daily financial cashier procedures stipulated in the hotel policies and procedures.
Others:
1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos. 2. Be familiar with emergency, safety and first aid procedures.
Be polite at all times, which can show a good hotel image to employees and guests. 4. Abide by the rules and regulations in the employee handbook.
Third, the head of the food and beverage department
Position: Head of Food and Beverage Department
Direct supervisor: deputy manager of food and beverage department
Directly under: Head Waiter of Food and Beverage Department
major duty
human resources
1. Check the arrival of employees and work clothes to ensure the correct gfd standard.
2. Assist in training new employees to adapt them to work as soon as possible.
3. Ensure that the rules and regulations of the department and the hotel are observed at all times, and strengthen discipline and punishment.
4. Caring for employees, upgrading management to leadership, and changing hearts to reduce employee turnover rate.
Quality of products and services
1, conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.
2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.
3. Formulate the service standard and workflow of this restaurant.
4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.
5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the assistant manager of food and beverage department to improve the work.
6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.
7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean.
8. Do a good job in supporting the restaurant and fire prevention.
9, completes the work log, completes the shift work, completes the work plan and work summary.
financial affairs
1. Make sure that every dining guest pays the bill, and avoid evading paying the bill.
2. Be fully responsible for asset inventory (including responsibilities)
Others:
1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos.
2. Be familiar with emergency, safety and first aid procedures.
Be polite at all times, which can show a good hotel image to employees and guests.
4. Abide by the rules and regulations in the employee handbook.
Fourth, the food and beverage department foreman
Job Title: Head Waiter of Food and Beverage Department
Direct supervisor: head of food and beverage department
Directly under: catering waiter, food delivery man, greeter.
major duty
human resources
1. Check the arrival of employees and work clothes to ensure the correct gfd standard.
2. Assist in training new employees to adapt them to work as soon as possible.
3. Ensure that the rules and regulations of the department and the hotel are observed at all times, and strengthen discipline and punishment.
4. Caring for employees, upgrading management to leadership, and changing hearts to reduce employee turnover rate.
Quality of products and services
1. Improve the service of all staff in the restaurant every day.
2. Assist the guests to order drinks and dishes, and try to promote the special recommendation of the chef and the wine department.
3. Order food for the guests, and make sure that the order is accurate.
4. According to the regulations of the restaurant, prepare service utensils according to the order.
5. Maintain a high standard of customer service and propose improvement measures.
6. Assist the supervisor to check all sideboards, tables, pantries and all tableware before meals to ensure the normal operation of meals.
7. Assist the supervisor to follow up the service and ensure that the guests are concerned.
8. Assist the supervisor to assign areas and responsibilities to employees, and check them to ensure that they correctly abide by the service schedule.
9. Accept the work assigned by the restaurant supervisor and be responsible for the work of the team alone.
10. Assist the restaurant supervisor to formulate the service standards and working procedures of this restaurant.
1 1. command and arrange manpower reasonably and manage the work shifts of employees in this class.
12. Check the attendance of the class staff, whether all the preparations are qualified and ready, check and register the work and discipline of the waiters on that day, and report to the supervisor in time.
13. Handle service problems and guest complaints, and report to the restaurant supervisor.
Finance:
1. Make sure that every dining guest pays the bill, and avoid evading paying the bill.
2. Be fully responsible for the asset inventory in this region (including responsibilities).
Others:
1. Set an example, pay attention to gfd, wear company uniforms, famous brands and store logos.
2. Be familiar with emergency, safety and first aid procedures, and report all accidents and hidden dangers.
Be polite at all times, which can show a good hotel image to employees and guests.
4. Abide by the rules and regulations in the employee handbook.
Five, the catering department waiter
Job Title: Waiter in Food and Beverage Department
Direct supervisor: head waiter of food and beverage department
major duty
1. Welcome and guide the guests to the dining table, pull up the chair and give up their seats.
2. Help the guests to order drinks and dishes, and try to promote the products specially recommended by the kitchen and wine department according to the requirements of the guests.
3. After the guests order the food and drinks, check and repeat the order to ensure its correctness.
4. Be sure to change the corresponding tableware according to the contents of the order.
5. Prepare all necessary services according to the order.
6. Provide drinks and dishes according to restaurant standards.
7. When the guests have special requirements, they should solve them in time according to the hotel regulations and report to the foreman to ensure the guests' satisfaction at any time.
8. Make guests feel welcome at any time, and ensure high-quality and fast service, and always keep smiling service.
9. Make sure the countertop is clean between meals and after meals.
10. Rich knowledge of hotel products, clear menu and wine list.
1 1. Make comprehensive cleaning preparation and side cabinet preparation before meals, and all appliances required for service during meals are sufficient to ensure normal operation during meals.
12. Always keep the service area and side cabinets clean and hygienic.
13. Don't stand against the wall, wander around and talk about guests behind their backs at any time. Guests will feel uncomfortable after hearing it.
14. Seriously fulfill any reasonable requirements put forward by the foreman, manager or hotel management.
15. report the problems and special requirements of the guests to the foreman or manager in time to ensure that measures can be taken to solve the problems quickly.
16. Be responsible for the table layout of the restaurant, and ensure that all tableware, porcelain and cups are placed in accordance with the standards and regulations of the restaurant.
17. After each guest leaves, make sure that all chairs, tables and seats in the rest area are clean and tidy, while another new guest is seated.
18. Dirty or used linen should be replaced immediately. Before each new guest takes a seat, make sure that the food on his table is new.
19. All dirty tableware should be sent to the housekeeping department, put in the designated area, and placed in categories, and cannot be changed casually.
20. Prepare kitchen utensils and service utensils to make full use of, so as to send the dishes to the table quickly and serve the guests well.
2 1. Carry out daily and weekly cleaning work to ensure that all furniture, facilities and equipment are clean.
Finance: responsible for accompanying guests to pay bills and invoices, and checking documents in time.
Others:
1. Complete the work arranged by the foreman.
2. Wear company uniforms and famous brands.
3. Report all accidents and potential safety hazards.
4. Be polite, show a good company image to employees and guests, and ensure a healthy and safe working environment.
5. Strictly abide by the rules and regulations of the employee handbook.
6. Comply with the requirements and standards of gfd stipulated by the hotel.
Six, the catering department greeter
Job Title: Greeter in Food and Beverage Department
Direct supervisor: Head Waiter of Food and Beverage Department (welcome guest)
working range
major duty
Quality of products and services
1. This position includes welcoming the arriving guests, leading the guests to their seats, explaining possible promotional activities, and assisting the foreman and waiters to give the guests the help they need.
2. Ensure that the entrance area and the reception desk are clean, tidy and fresh, and that the exhibits are placed correctly, clean and tidy, free from stains and damage.
3. Ensure that all reward items and leaflets are well prepared and tidy, and ensure that newspapers are up to date. Answer the phone in a standard, polite and clear voice.
5. Be familiar with the knowledge of hotel products and give the guests the most accurate information. When you don't understand the question asked by the guest, ask the head waiter for help. Never say, "I don't know."
6. Be familiar with the table number and location, so that the regional arrangement is balanced.
7. Address the guests by their first names.
8. Assist in cleaning daily tables and chairs and facilities and equipment for serving guests.
9. Assist the waiter to clean the table quickly during or after eating.
10. Be familiar with all the product knowledge provided to the guests on the menu and wine list.
1 1. Assist the waiter to make preparations before meals and work in the side cabinet to ensure that there are enough tableware when starting meals.
12. Don't lean against the wall or walk back and forth. Never talk about guests behind their backs at any time. Guests will feel uncomfortable after hearing it.
13. Always smile, be friendly and happy, and show a good image to guests and employees.
14. Report the guest's complaints and problems to the manager in time.
15. greet the guests politely and friendly at the door, correctly guide the guests to the reserved table, explain the daily special dishes to the guests and show the corresponding menu to ensure that each service is carried out in accordance with the standards stipulated by the restaurant.
16. Answer all telephone reservations and record all information correctly in the restaurant reservation book according to regulations.
17. Make sure that every guest who needs attention when entering the restaurant reports to the foreman or waiter, so that every guest can be noticed as much as possible.
18. Establish a guest history file and write the guest information into the guest history file in time.
Finance: assist the waiter to pay the bill for the guests.
Others:
1. Complete the work arranged by the foreman.
2. Wear company uniforms and famous brands.
3. Report all accidents and potential safety hazards.
4. Be polite, show a good company image to employees and guests, and ensure a healthy and safe working environment.
5. Strictly abide by the rules and regulations of the employee handbook.
6. Comply with the gfd requirements stipulated by the hotel.
Seven, food and beverage department dishes.
Job Title: Food Delivery Attendant in Food and Beverage Department
Direct supervisor: Head Waiter of Food and Beverage Department (Delivery)
major duty
1. Obey the meal-opening tasks assigned by the head waiter and the precautions for serving important guests and banquets.
2. Clean the sanitation of this area and keep it good.
This position is related to whether the dishes cooked in the kitchen can be served to the guests on time, and it is the bridge and link for the normal operation of the restaurant.
4. According to the work, order and standard of this position, make preparations before meals.
5. Inform the head chef of the restaurant of the dishes recommended and the dishes that can't be served that day.
6. According to the order and the arrangement of the foreman, accurately deliver the food to the restaurant and report the name and table number to the waiter.
7. Do a good job of communication between the kitchen and the dining room.
8. Check the quality, temperature and quantity of delivery room dishes.
9. Turn off the power supply of the water heater and towel box after dinner, send the remaining food back to the kitchen, take back the tray, do a good job of sorting out and hand over to the next shift.
Others:
1. Strictly observe personal responsibilities according to the employee handbook.
2. Wear work clothes and famous brands.
3. Familiar with emergency treatment and first aid procedures.
4. Report all accidents and potential safety hazards.
5. Attend all communication meetings.
6. Be polite to colleagues and guests at all times. He represents a good corporate image. And ensure a safe and hygienic working environment.
7. Strictly abide by the rules and regulations stipulated in the employee handbook.
8. Always strictly abide by the hotel's gfd requirements.
9. Employees must strictly abide by the service standards and hotel rules and regulations stipulated by the manager.
10. Maintain a high level of service and continuously improve personal knowledge and skills for personal future development.
1 1. Employees must always pay attention to cooperation and collaboration with his foreman to ensure the smooth progress of business activities.