Catering training supervisor job responsibilities

Job Responsibilities of Catering Training Supervision (Collection)

As society continues to progress, more and more places are exposed to job responsibilities. Formulating job responsibilities will help improve work efficiency and work efficiency. quality. How should we formulate job responsibilities? The following is the job responsibilities of catering training supervisors that I have compiled (a collection). Everyone is welcome to share.

Catering Training Supervision Job Responsibilities (Collection) 1

Supervision Responsibilities

1. Restaurant Operation:

1. Restaurant Annual Operation Plans are made.

2. Submit and implement strategies to increase restaurant turnover.

3. Execution to achieve business goals.

4. Analyze monthly operating results and submit improvement action plans.

5. Monthly execution.

2. Personnel development and training

1. Formulate the development plan of the restaurant management team.

2. Setting the work goals of the restaurant management team.

3. Management team performance appraisal

4. Bear training responsibilities:

1) Proficient in the guidance of each workstation of the training team.

2). Guide trainers to perform training work.

3) Hold trainer meetings regularly.

4). Guide training work and evaluate trainers.

5. Fully cooperate with management cadres:

1) Provide communication opportunities between management cadres and trainers.

2) Make all management cadres understand the training needs of the restaurant.

3). Report the performance of the management team in training to the operations manager.

6. Develop training schedules and budgets to achieve high efficiency.

1) Evaluate the estimated and actual total training hours per month.

2) Determine the best time for trainee waiters to take up their posts.

7. Submit the monthly training budget to the operations manager for approval.

3. Administrative work

(1) Restaurant shift schedule review

1. Prepare a "Turnover Production Hour Comparison Table".

2. Prepare a weekly non-production hour estimate.

3. Reasonably control the turnover rate and working hours of restaurant employees.

4. Understand the name, address, training level of each workstation, and their strengths, interests, personalities, etc. of each employee in the restaurant.

(2.) Complete the turnover rate and employee salary comparison table of the previous month on the 1st of each month.

(3.) Communicate and track with employees regularly.

1. Submit the "Restaurant Personnel Information Form" on the 1st of each month

2. Submit the next month's calendar on the 26th of each month.

3. Completion of restaurant manpower requirements and recruitment of waiters.

4. Health certificate inspection of new employees

5. Regular cash audit.

6. Guidance, tracking and auditing of various operations and administrative work.

7. Management group meetings are held and chaired regularly.

4. SP Job Responsibilities

(1.) Organize various restaurant competitions, seasonal activities, staff meetings and employee morale incentive case submissions.

(2.) Formulate plans for single store and regional promotion activities, and propose proposals on the 20th of each month.

(3.) Implement and promote national promotions and regional promotions.

(4.) Progress, statistics, analysis and filing of restaurant planning activities.

5. Market research:

1. Business district research and establishing good relationships with the community.

2. Customer opinion survey, analysis and documentation.

3. Collect and organize competitor information and understand competitor dynamics.

6. Propose candidates for the best waiter of the previous month every month.

7. Machine maintenance part

(1.) Inspect and track routine work every week.

(2.) Evaluate water and electricity consumption every month and reasonably control related energy.

(3.) Carry out regular daily, weekly, monthly, three-month, half-year or annual maintenance and record of the restaurant's machinery and equipment.

(4.) Record and track all maintenance matters.

(5.) Establish a maintenance manual to facilitate normal operation, troubleshooting and tracking.

(6.) Management and reserve of restaurant-related PM toolboxes and pre-stored parts. Catering training supervisor job responsibilities (collection) 2

1. Main responsibilities of the head chef

(1) Organize and direct kitchen work, supervise food preparation, and produce high-quality products according to the cost specified by superiors .

(2) According to the restaurant’s business goals and policies and the issued production indicators, be responsible for the planning and replacement of various menus in the kitchen and rotating bar, and be responsible for the review and approval of product specifications. And participate in the formulation of raw material prices.

(3) Coordinate the relationship between the rotating bar and kitchen and other departments, and decide on the personnel arrangement and transfer of each position based on the chef’s business capabilities and technical expertise.

(4) Based on the production characteristics and cooking business conditions of each position, prepare a kitchen work schedule and check the attendance of employees by subordinates.

(5) Supervise kitchen management personnel to scientifically manage kitchen equipment, utensils, food raw materials, etc., and review and approve replacement and purchase plans for kitchen equipment and utensils.

(6) Master the working procedures of each kitchen and deal with problems that arise during operation in a timely manner.

(7) Review and approve the work plans, training plans, rules and regulations, job procedures and standards of each kitchen department.

(8) Responsible for the inspection and control of the quality of the dishes, and personally cook the dishes and dishes for high-standard and important guests.

(9) Regularly summarize and analyze production and operation conditions, improve production processes, accurately control costs, and continuously improve kitchen production quality and economic benefits.

(10) Responsible for the inspection and control of the purchase, acceptance, application and use of valuable raw materials.

(11) Actively consult and understand guests’ opinions on the quality and supply of dishes and dishes, take effective measures to improve, and be responsible for handling guest complaints about dishes.

(12) Host kitchen work meetings.

(13) Inspect and inspect the attendance, shift arrangement and performance of work responsibilities of each position, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, and check the cleanliness and hygiene of kitchen food and its environment , check the quality and quantity of stored raw materials and food, and solve problems in a timely manner if problems are found.

(14) According to the catering promotion plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

(15) Complete various tasks assigned by superiors.

(16) The power to organize, direct and arrange kitchen production.

(17) Have the power to decide kitchen shifts and arrange personnel for various positions in the kitchen.

(18) Have the right to decide on rewards and punishments for kitchen employees at all levels, and have the right to make recommendations on the recruitment and dismissal of kitchen employees.

(19) Have the authority to sign documents and receipts related to kitchen work.

(20) Have the right to monitor and handle food raw materials.

2. The main responsibilities of the food department manager

(1) Manage the normal operation of the entire food department, implement planning, organization, supervision and control, so that guests can get greater satisfaction. Meet and achieve expected benefits.

(2) Responsible for planning special promotion and publicity activities for catering.

(3) Review business reports every day, conduct business analysis, and make business decisions.

(4) Develop operating procedures and service specifications for various personnel.

(5) Establish and improve systems for attendance, rewards and punishments, and distribution, and implement them effectively.

(6) Work with the head chef and other departments to study and formulate

Long-term and seasonal menus and wine lists.

(7) Supervise the improvement of food hygiene and environmental sanitation.

(8) Responsible for inspecting and supervising large group dining and important banquets.

(9) Handle customer opinions and complaints and ease unpleasant situations.

(10) Provide employees with business knowledge and technical training.

(11) Review and approve relevant reports and applications.

(12) Assist the personnel department in determining positions, staffing, and personnel.

(13) Participate in regular hotel meetings and business coordination meetings to establish good public relations.

(14) Host regular department meetings and coordinate the internal work of each department.

(15) Analyze budgeted costs and actual costs, set selling prices, control costs, and achieve expected targets.

(16) Develop the latest level of food formula information system.

(17) Coordinate internal conflicts, handle personnel work such as recruitment, rewards, punishments, and transfers, handle employee opinions and disputes, and establish good subordinate relationships.

3. The main responsibilities of the head of the cooking department

(1) Master the facilities and activities in the restaurant, supervise and manage the daily work in the restaurant. Develop restaurant service standards and work procedures

(2) Arrange employee shifts and approve attendance sheets.

(3) Conduct regular training for employees to ensure that the restaurant’s policies and standards are implemented.

(4) Frequently check the cleanliness of the restaurant, the personal hygiene of employees, and the hygiene of the service desk to ensure the food safety of guests.

(5) Maintain good relationships with guests, assist in business promotion, solicit and reflect guests’ opinions and requirements in order to improve service quality.

(6) Contact the head chef about menu preparation to ensure that food is controlled at the best level.

(7) Supervise each inventory count and the storage of items.

(8) Host the pre-meal meeting, convey superiors’ instructions, conduct final inspections before the meal, and make a summary after the meal. Lead the waiters to prepare for the shift and finish the work after the shift.

(9) Directly participate in on-site command work, assist subordinate employees in providing services and provide suggestions for improvement.

(10) Review relevant administrative documents, sign delivery orders and apply for plans.

(11) Supervise and remind employees to abide by the rules and regulations of the restaurant.

(12) Promote subordinates to vigorously promote products.

(13) Focus on cost control and strictly plug loopholes such as stealing, waste, and cheating.

(14) Fill in the work diary to reflect the restaurant’s business conditions, service conditions, guest complaints or suggestions, etc.

(15) Responsible for the service management of the restaurant, ensuring that each waiter follows the service procedures and standards specified by the hotel and provides high-standard services to guests.

(16) Frequently check whether the commonly used goods in the restaurant are adequately prepared to ensure the normal operation of the restaurant.

(17) Understand the daily supply varieties, out-of-stock varieties, special selections, etc., and inform all service staff at the pre-meal meeting.

(18) Check the status of restaurant equipment in a timely manner, and do maintenance work, restaurant safety and fire prevention work.

(19) After the business is over, lead the waiters to improve the hygiene of the restaurant, turn off the lights and electrical equipment switches, and lock the doors, windows, and containers.

(20) Handle guest complaints and emergencies

(21) Ensure that exports are on time and correct.

(22) When the direct restaurant manager is absent, act on his behalf

(23) Check the bill to ensure that it is completely correct before handing it over to the guest for signature and payment.

(24) Responsible for welcoming important guests and seeing them off to express thanks.

4. The main responsibilities of the greeting waiter

(1) Greet the guests politely at the entrance of the restaurant, welcome the guests to the appropriate table, and assist in pulling out chairs and giving up seats.

(2) Hand over the menu and notify the regional attendant to provide service.

(3) Be familiar with the location and capacity of all tables in the restaurant and ensure that corresponding greeting work is carried out.

(4) Evenly distribute guests to different service areas to balance the workload of each waiter on duty.

(5) Properly arrange the waiting guests when the restaurant is full during peak business hours.

If the guest is willing to wait, please take a seat in the rest area at the door and inform the approximate waiting time.

(6) Record the number of dining guests and all opinions or complaints, and report to superiors in a timely manner.

(7) Accept guest reservations.

(8) Assist guests to store clothing, rain gear and other items.

(9) Actively participate in training and continuously improve your service level and service quality.

5. The main responsibilities of restaurant waiters

(1) Responsible for cleaning tableware and service utensils, and keeping the restaurant clean and hygienic.

(2) Go to the warehouse to receive goods and be responsible for counting, washing and recording various cloth items in the restaurant.

(3) Responsible for replenishing the work table and keeping it tidy at all times during the meal.

(4) Set up the table according to the requirements of the restaurant and make all preparations before the meal.

(5) Be familiar with all the dishes and drinks provided by the restaurant, and do a good job in sales.

(6) Accept guests’ orders and ensure that guests receive the dishes promptly and accurately.

(7) Provide guests with perfect service according to restaurant standards.

(8) Do a good job in checkout and collection.

(9) Pay attention to the needs of the guests during the meal opening process, and respond quickly when the guests call.

(10) Responsible for accurately transmitting all dishes on the ordering menu to the ordering guests in the order they are served.

(11) Coordinate with the receptionist to return the dirty tableware to the dishwashing room and place them in categories.

(12) Responsible for setting the table for the next meal after the guests have finished their meal, and doing a good job in closing the restaurant.

(13) Actively participate in training and continuously improve your service level and service quality. ;