In life, more and more places need to use job responsibilities. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what responsibilities they should undertake, how to do better, what they should not do, and so on. What problems should be paid attention to when formulating job responsibilities? The following is my carefully arranged job responsibilities of the hotel catering department (7 selected articles). Welcome to read, I hope you will like it.

Job responsibilities of hotel catering department 1 immediate supervisor: general manager.

Direct subordinates: restaurant supervisor, office secretary, wine supervisor.

Job description: Be fully responsible for formulating the work plan and operating budget of each restaurant and liquor department, and organizing their implementation; Supervise the daily operation of restaurant, liquor department and catering department, ensure to provide high-quality and efficient catering services for guests, and control costs.

operating duty

The catering manager is responsible for the catering service management and food supply of the hotel.

1. Make annual and monthly business plans and lead all employees to actively complete various reception tasks and business indicators. Analyze and report the annual and monthly operation.

2. Promote food sales, and formulate promotion plans according to market conditions and needs in different periods, such as distinctive food festivals, seasonal dishes and drinks.

3. Formulate service standards and operating procedures. Check the work of managers and the implementation of the service attitude, service regulations, food (beverage) quality and various rules and regulations of the restaurant in the production department, and correct and deal with problems in time when found.

4. Control the standards and specifications of food and beverage, correctly grasp the gross profit margin, and pay special attention to cost accounting. Strengthen the management of food raw materials and articles, reduce costs and increase profits.

5. Formulate the training plan and assessment system of service technology and cooking technology, regularly study new dishes with the executive chef, launch new menus, and organize service personnel and chefs to learn the technology and experience of other units in a targeted manner.

6, pay special attention to the basic construction of the staff, familiar with and master the employees' ideological status, work performance and business level, carry out regular courtesy education and professional ethics education, pay attention to the training, assessment and selection of talents, and stimulate the enthusiasm of employees by organizing employee activities.

7, pays special attention to the maintenance of equipment and facilities, make it always in good condition and get reasonable use, strengthen daily management, to prevent accidents.

8, pay special attention to health and safety work, organize inspection of personal, environmental, operational and other aspects of health appraisal, the implementation of food hygiene system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens and warehouses.

Hotel Food and Beverage Department Job Responsibilities 2 Direct superior: General Manager.

Direct subordinates: clerks and safety supervisors.

Job Description: Fully responsible for hotel safety.

operating duty

1, according to the requirements of public security organs, superior security departments and the general manager of the hotel, combined with the actual situation of the hotel, formulate the overall safety management plan and various prevention systems, examine and approve the post safety systems and regulations formulated by various departments, and supervise the implementation after being approved by the general manager; Make the work plan of the security department, arrange and supervise the work at all levels.

2, presided over the daily work of the security department, presided over the department office meeting, attend the hotel morning meeting on time, convey and implement the instructions of the general manager; Communicate with superior business departments and security departments, and often report and ask for instructions to the general manager and superior business departments; Approve the security work plan for major foreign affairs activities of the hotel, and urge strict implementation; Do a good job in the political and ideological work of the staff of this department and do a good job in unity and cooperation.

3. Assist hotel leaders to organize employees' safety education (fire prevention, theft prevention, confidentiality, etc.). ) and law-abiding education. Supervise the internal safety and fire chief to cooperate with the Human Resources Department to conduct pre-job safety training and on-the-job training for new employees, train employees in this department, and supervise and inspect the work of employees.

4. Responsible for maintaining the public security and business order of the hotel; Organize the investigation and handling of major cases and accidents, and assist public security organs in detecting them. Cooperate with public security organs, state security organs and other law enforcement agencies to investigate and collect evidence on illegal and criminal activities. Strengthen the inspection of key parts of the hotel and improve the safety management system.

5, according to the characteristics of the hotel, set up a voluntary fire brigade, and do a good job in professional training, it is recommended that hotel leaders be equipped with necessary fire prevention equipment and testing equipment; Organize members of this department to regularly check fire hazards and other unsafe hazards, put forward rectification opinions in time and report them to the general manager, and supervise relevant departments to carry out rectification.

6, pay attention to the back office work, and urge the secretary to do a good job in the information work of the security department and the accumulation of archival materials.

7. Responsible for the recruitment, employment, assessment, rewards and punishments of security personnel.

8. Complete all kinds of temporary security work assigned by hotel leaders and superior business departments.

9. Supervise and assist the general manager to establish the hotel safety committee and preside over the daily work.

Job responsibilities of hotel catering department 3 1. Obey the work instructions of the head waiter of the food and beverage department, be responsible for him and report his work.

2. Do a good job in cleaning and disinfecting tableware and cookware, and complete the daily cleaning of the kitchen and the sanitation of the passage with good quality and quantity.

3. Strictly implement the cleaning procedures of the steward department, and achieve the standardized operation of "one scraping, two washing, three passing four disinfection and five cleaning".

4. Carefully clean and move all kinds of tableware and cookware to prevent damage. Pick out the damaged tableware in time to prevent it from flowing into the restaurant and report to the foreman in time.

5. Take good care of all kinds of cleaning machinery and appliances, and do a good job of maintenance and repair in time to ensure safety and effectiveness.

6. Keep the dishwashing room clean and hygienic.

7, according to the requirements of cleaning and hygiene work, the stainless steel utensils and silver utensils do special cleaning.

8, do a good job of succession.

Job responsibilities of hotel catering department. Strictly implement the "four customs" (one brush, two washes, three washes and four disinfections) to ensure the hygienic quality of tableware.

Second, strictly implement disinfection procedures to prevent bacterial infection or cross-infection.

Three, keep the instrument clean and tidy, pay attention to personal hygiene.

Fourth, be responsible for the sanitation of the bathroom.

5. Responsible for the use and storage of various equipment, appliances and articles in the laundry room.

Six, when cleaning all kinds of tableware, we should pay attention to take it with care to ensure that it is not accidentally damaged.

Seven, keep the bathroom clean and tidy at any time during the on-the-job period, and don't do private affairs.

Eight, complete the work assigned by the leadership.

Job responsibilities of the hotel's food and beverage department are 5 1, dressed neatly, full of energy, attending regular meetings, and commuting on time.

2. Be responsible for the cleaning and hygiene of the responsible area and make preparations before meals.

3. Strictly implement operating rules, service procedures and hygiene requirements, and strive to improve service quality and work quality.

4, familiar with the service process, service skills and catering professional knowledge, familiar with the correct use of all kinds of tableware, ensure the cleanliness of tableware and utensils used.

5. Be familiar with all kinds of dishes in this restaurant and memorize all the contents in the menu, including dishes, prices, raw materials, cooking methods, taste characteristics and service methods.

6. Complete the reception work in a cooperative and polite way. When you go to work, you should control your emotions, keep a good attitude and concentrate, and don't do anything unrelated to your work.

7. Attend all training once a week or as stipulated by the restaurant.

8. Have a strong sense of responsibility and the ability to handle things independently.

9. It is not illegal to strictly abide by the rules and regulations of the hotel.

Responsibilities of Hotel Catering Department 6 I. Overview of responsibilities:

According to the rules and regulations of the hotel, under the guidance of the shift foreman, provide catering services to the guests according to the service standards set by the hotel, so as to satisfy the guests without any complaints. Provide catering services in accordance with the hotel's established policy of VIP priority and zero complaints.

Second, the main responsibilities of the hotel waiter:

1. Provide catering services to guests according to restaurant service standards and procedures (pay special attention to speed and accuracy).

2. Clean and maintain the equipment and tools in this area.

3. Prepare alcoholic and non-alcoholic drinks.

4. Understand different kinds of wine and different wine service methods.

5. Complete other tasks assigned by the supervisor on duty to satisfy customers and create profits.

Third, the administrative responsibility of hotel waiters.

1. Assist the foreman to make monthly and daily inventory of operating equipment.

2. Report all abnormal events, guest complaints, lost and found, and losses to the waiter supervisor.

3. Attend pre-meal meetings and daily and monthly restaurant summary meetings.

Job responsibilities of hotel catering department. Punch in on time and don't be late. Do a good job of gfd inspection and self-check whether the service appliances are properly brought.

Second, attend the daily briefing of the department, accept the work arrangement of the regional minister, and record the key receptions and key recommendations in detail, keep them in mind and facilitate their use at work.

Third, do a good job in cleaning the pre-meal area, set the table according to the standard of receiving guests or banquets on the same day, and check whether the tableware in the work reserve cabinet is clean, whether the variety is complete and whether the quantity meets the prescribed standards.

Fourth, be familiar with the food provided in the menu of the day, know the three kinds of food of the day, know the sales price of each variety of the day, and push the products and seafood urgently, so as to better promote their products, make all preparations, prepare for welcoming guests and wait for the arrival of guests.

Five, the guests in place according to three criteria:

First, smile right

B, polite language

C, the towel has arrived

Six, the service should understand the habits of regular customers and avoid eating products, and provide professional services according to standard procedures.

Seven, accept the guest's complaints to reflect to the higher authorities in the case that they can't solve, and timely reflect the guest's complaints about service dishes, and then put forward reasonable suggestions.

Eight, according to the requirements of the guests, timely report to the superior and communicate with the delivery department and the kitchen to control the serving speed.

9. When you are on duty, you should be familiar with all kinds of sauces and utensils that match the dishes (steaming, sashimi, etc.). ) the guest ordered it to prevent the dishes from making mistakes.

Ten, get along well with the guests in the service process, and adjust the dining atmosphere.

Eleven, operation, obey the superior temporary work deployment, don't pass the buck, don't contradict, should obey before complaining.

Twelve, do a good job of paying the bill after dinner and count the coins in person. If there is a discount, you should inform the guests.

13. After the guest leaves, check whether the guest has left anything behind. If there is, it should be returned to the guests in time. If guests have left the restaurant, they should be handed over to their superiors.

Fourteen, do a good job of finishing the meal, tragedy first, then small furniture, and close the table according to the standard of first weight and then light. Assist the delivery man to deliver the used tableware to the designated location and set the table again according to the standard.

Fifteen, do a good job of closing the market.

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