With the gradual development of society, various job responsibilities appear frequently, and formulating job responsibilities is helpful to improve the internal competitiveness and work efficiency. There are many points for attention in formulating job responsibilities. Are you sure you can write it? The following are the responsibilities of the warehouse manager in the catering industry that I have carefully arranged, which are for reference only and I hope to help you.

Responsibilities of the warehouse manager in the catering industry 1 1. Conduct random inspection of incoming products in strict accordance with regulations, and report to superiors in time when there are problems in the acceptance of incoming products;

2. Be fully responsible for product quality sampling, inspection, storage and sample retention registration in the whole production process, and establish a complete quality inspection ledger;

3. For the existing problems, can put forward personal analysis and judgment and improvement scheme; Fill in the relevant acceptance report and make statistical analysis on the problems;

4. Proficiently test products and complete analysis reports;

5. Cleaning and maintenance of laboratory measuring instruments;

5. Be able to adapt to business trips to the store;

6. Familiar with basic product quality management methods;

7. Complete other tasks assigned by superiors.

Responsibilities of warehouse manager in catering industry 2 1, familiar with food-related laws and regulations and QS food safety production management process;

2. Conduct quality inspection and analysis on microbial indicators and physical and chemical indicators of the company's products;

3, daily production inspection, supervision, personnel training and assessment;

4. Coordinate relevant departments to analyze quality problems, and supervise the implementation and compliance of rectification measures;

5. Monitor the progress of all quality objectives to ensure the normal operation of the system.

Job responsibilities of warehouse manager in catering industry 3 A, college degree or above, major in food or quality, trained in ISO900 1 and ISO22000 and other related systems, able to accept outstanding fresh graduates and interns;

B have knowledge of food hygiene and experience in food quality control, and be familiar with the food hygiene law and relevant health department rules and regulations;

C, attention to detail, team spirit and communication and coordination skills, strong execution, can adapt to business trips.

Responsibilities of warehouse manager in catering industry 4 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' dining.

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 warehouse keeper in catering industry 5 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 warehouse manager in catering industry 6 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 canteen employees to carry out health examination, 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,

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.

Responsibilities of warehouse manager in catering industry. 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, and do a good job in cost accounting, so that meals are adequate in weight, reasonable in price, economical and practical, with many patterns, varieties and good in 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 warehouse manager in catering industry. Responsible for the food hygiene of teachers and students in the whole park, assist the director to organize the implementation of laws, regulations and systems related to food hygiene, and supervise the implementation.

Two, formulate the food hygiene plan for each semester, implement the food hygiene system, and carry out business discussions. Carefully record daily work, register and accumulate data, make statistical analysis as required, summarize work and make continuous improvement.

Third, care about children's food hygiene, check food acceptance, make weekly recipes for teachers and children, ensure children's nutrition, urge chefs to pay attention to color, smell and taste, urge canteen staff to do sanitation and disinfection, and do nutritional analysis every month.

Four, guide and supervise the environmental sanitation and prevention and disinfection work in the park, and do a good job in the prevention of seasonal diseases. Check the environmental sanitation in the park, check the hygiene, conservation and health care work of the class, and make observation records.

Five, the organization canteen, nurses to learn business, according to different seasons, learn the isolation knowledge of common frequently-occurring diseases and infectious diseases.

Six, according to the seasonal characteristics, do a good job of heatstroke prevention, antifreeze and warmth, regularly check the implementation of the safety system and timely feedback to the garden to avoid accidents.

Seven, regularly to parents and faculty for disease prevention knowledge propaganda, once every two weeks a good health publicity blackboard.

Eight, close contact with the local health supervision departments, timely health prevention and control work.

Responsibilities of warehouse manager in catering industry 9 1. Be specifically responsible for the management of the school canteen warehouse, do a good job in receiving and dispatching, accounting and settlement, and consciously accept the inspection of the school food hygiene and safety leading group.

2. The warehouse keeper should actively obtain relevant food vouchers, carefully register the accounts, properly keep the food, and make the accounts clear and consistent. Those who are seriously unqualified will not be put into storage, and those who can't obtain certificates at all will be allowed to put into storage only after the relevant personnel supplement the relevant documents, and submit the documents to the director of General Affairs Department for signature. The required documents should be classified and pasted according to the requirements of file management, bound and filed, and properly kept for inspection.

3. The warehouse keeper has the right to reject the "three noes" products, foods that are toxic, harmful, rotten, moldy, moth-eaten, unclean, mixed with foreign bodies and sensory abnormalities, and expired foods. Strictly implement the canteen access system, check and accept before warehousing, register when leaving the warehouse, and check and accept the goods by weighing. The less you eat, the better. You can't eat semi-finished food. Inferior food is strictly prohibited from entering the canteen to ensure high quality, hygiene and affordable food. Once the problem is found, it should be reported to the person in charge immediately, and the suspicious goods should be returned in time, and the facts should not be concealed.

4. The warehouse manager should publicize the daily recipes and go in and out with the staff.

5. Keep the warehouse clean and tidy with the external environment, and the warehouse shall be ventilated and moistureproof in time. Responsible for the storage and use registration of all goods in the warehouse, and establish and improve the account of goods use registration. Classify the goods in the warehouse, put them on the shelves and mark them. Main and non-staple foods, raw materials and sundries shall not be mixed, and shall be stored in different warehouses.

6. In case of food poisoning accident due to poor supervision, the warehouse keeper shall be investigated according to relevant laws and regulations and bear corresponding responsibilities.

7. Make a plan for the supply of main and non-staple food in the canteen, make a plan as soon as possible for the materials needed every day, and inform the purchasing personnel to buy them in time to prevent the shortage from affecting the supply of the canteen.

8, learn and master the basic knowledge of food raw material procurement, understand the relevant food hygiene laws and regulations.

9. Complete other tasks assigned by the school and the general affairs director.

10, no overtime work.

Responsibilities of the warehouse manager in catering industry 10 1. Do a good job in the inventory, accounting and distribution of materials and equipment in and out of the warehouse according to regulations to ensure that the accounts are consistent with the facts.

2, do a good job of daily inventory and month-end inventory, timely understand the inventory situation, and strictly control the high and low inventory.

3. Be familiar with the variety, specification, model, performance and validity of the corresponding materials, and manage the dull materials.

4. Conduct 5S management on the warehouse regularly, keep the warehouse clean and beautiful, and ensure that materials are classified and stored neatly and accurately.

5. Eliminate potential safety hazards, ensure the materials are in good condition, and do the "Ten Preventions": rust prevention, dust prevention, moisture prevention, corrosion prevention, fire prevention, explosion prevention, deterioration (shape), electric leakage and theft prevention.

6. Perform other tasks assigned by superior leaders and cooperate with other personnel.

Responsibilities of the warehouse manager in the catering industry 1 1 1. Strictly implement warehousing procedures. When materials or finished products are put into storage, the warehouse administrator should verify whether the quantity, specification and model are consistent with the manifest.

2, warehousing materials and finished products should be neatly stored as required, put an end to unsafe factors; And clearly marked with a stock card. After the inventory is put into storage, it should be recorded in time and registered accurately.

3. According to the verified outbound order, the warehouse administrator will issue the goods according to the principle of first-in first-out; When the goods leave the warehouse, there must be perfect delivery procedures, and the incomplete procedures have nothing to do with delivery; In case of special circumstances, you need to get the company's consent before leaving the warehouse, and you need to go through the formalities afterwards.

4. After the goods are delivered from the warehouse, the store manager shall sign for confirmation, and timely register the inventory card and change account.

5. The warehouse manager should adhere to the daily report and monthly report, keep accounts with vouchers, not keep accounts across months, report the quantity of items on time, and ensure that the accounts, materials and cards are consistent.

6, in order to make the warehouse inventory accounts consistent, we must do a good job of daily inventory and month-end inventory.

7. Keep abreast of the storage situation in the warehouse, and report it immediately if there is insufficient storage or overstock, sluggishness and unnecessary phenomenon. Unqualified inventory (such as beyond the shelf life, deterioration, etc.) should be inspected and reported regularly, and handled according to relevant regulations.

8. Before going to work, the warehouse administrator should switch the doors, windows, electricity and water; Do a good job in fire prevention, theft prevention and explosion prevention, and keep the warehouse clean and ventilated.

9. The storekeeper shall organize the items in the warehouse every day, and it is forbidden to store personal items.

10, the warehouse administrator shall properly keep the original vouchers, account books and various documents, keep business secrets, and shall not take the relevant documents out of the unit without authorization.

1 1. Before the warehouse manager transfers or leaves his post, he should go through the account handover procedures and ask to check the accounts one by one. If there is a shortage, it must be found out within a time limit before it can be handed over, and both parties and the superior supervisor must sign for confirmation.

Responsibilities of the warehouse manager in catering industry 12 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 reasonable suggestions for 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 the warehouse manager in catering industry 13 1. Obey and implement the company's management and rules and regulations.

2. Strengthen the awareness of fire control to ensure the safety of the company's property.

3. Strive to improve work efficiency.

4. Ensure the timely supply of goods and window materials in stores with high efficiency and high quality, and ensure the sales progress of stores.

5. Ensure the safety and cleanliness of goods in the warehouse.

6. Keep the daily environment and sanitation of the warehouse.

7. Work safely and avoid all kinds of accidents.

8, do a good job of normal inventory and inventory at the end of the month.

9. Other tasks assigned by the leaders.

10. Abide by the company's management rules and regulations, stand on their own jobs, stick to their respective posts, have a high sense of responsibility and mission, and protect everything in the warehouse with the spirit of being highly responsible for the company's property.

1 1. Maintain the daily sanitation of the warehouse, and do a good job in fire prevention, theft prevention and damage prevention.

12, confirm and sort out the unpacking and tally of all arrived clothes and window materials, strictly check and operate correctly.

13, responsible for the management of clothes in and out of the warehouse, the quantity of goods in and out must be accurate, and the signing and distribution of goods should be done well.

14, outbound express goods should be recorded in time and checked with data personnel every day.

15, responsible for the access management and operation of materials such as warehouse and window materials.

16. All goods and window materials sent to other places need to be packed firmly to ensure that the goods are not lost or damaged.

17, timely and accurately complete the daily and temporary work assigned by the leaders, and timely report and feedback information.

Responsibilities of warehouse manager in catering industry 14 1. Receiving management: counting, signing and system warehousing goods according to arrival documents;

2. Delivery management: delivery, inspection and packaging, parcel weighing, express delivery, etc. are carried out according to the delivery list.

3. Inventory management: according to the company's process, the goods in the warehouse are counted daily, weekly and monthly;

4. Exception handling: feed back the problems in the process of delivery and inventory. Timely report and provide solutions to superiors.

Responsibilities of the warehouse manager in catering industry 15 1. Be responsible for the management of materials in and out of the warehouse, put the corresponding materials by region, and fill in and save the relevant forms.

2. Responsible for the daily storage management and maintenance of warehouse materials, including regular inventory of dull materials and abnormal report of bad materials.

3. Obey the work arranged by the superior leader, make monthly inventory, sort out, submit and archive documents, including working documents;

;