Job responsibilities of catering supervisor

The responsibilities of the catering supervisor (15)

In today's society, more and more places need to use job responsibilities, which can improve the vitality of internal competition and better discover and use talents. You have no idea when you draw up your job responsibilities? The following is the job responsibilities of the food and beverage supervisor I have compiled for your reference, hoping to help friends in need.

Responsibilities of Food and Beverage Supervisor 1 Workflow

09: 30-09: 40: Attend the morning meeting.

09: 40—09: 45: Cooperate with the chef to assign work.

09: 45- 10: 00: Cooperate with the lobby 1 person to purchase and accept dishes.

10: 00 ——10:15: Sort out the incoming dishes and put them on the shelves.

10:15—10: 50: Assist the kitchen staff to serve food and check the dishes served.

10: 50 ——11:00: staff meal.

11:00—11:10: Check the arrangement, quantity and hygiene of dishes on the dining table.

11:10-14: 00: Assist the kitchen to prepare materials and collect meals. Go to the dining table every 5 minutes to watch 1 time, and then go to the kitchen to add food when necessary.

14: 00- 16: 00: lunch break, duty.

16: 00—16:10: Take part in the roll call.

16:10—16: 40: Assist in food delivery.

16: 40 ——16: 50: patrol the dining table.

16: 50 ——17:10: staff meal.

17:10-20: 00: patrol the dining table every 5 minutes, and assist in serving meals during this period.

20: 00-2 1: 30: download the purchase order of the dishes needed for the next day and calculate the total order amount generated on that day. 2 1: 30—22: 00: Assist the kitchen staff in cleaning.

operating duty

1, understand and master the responsibilities and workflow of each position in the kitchen.

2. Be familiar with the variety and quantity of dishes.

3. Responsible for collecting and inspecting vegetables every day during working hours.

4. Be responsible for purchasing every night and knowing the dishes needed in the kitchen the next day. Check the food bill with the cashier every night.

5. Check the product quality every day. Unqualified products are not allowed to leave the museum.

6, responsible for saving all the dishes in the kitchen, don't waste materials.

7. Understand the preservation methods and placement positions of all dishes and materials.

8, responsible for the food on the table, according to the passenger flow.

9, responsible for organizing the kitchen staff to clean the kitchen.

10, know the amount of all the dishes and seasonings in the kitchen.

1 1, responsible for the kitchen dining time and staff dining time arrangement.

12, understand the output, finalization and quality of a single point.

13, responsible for coordinating the daily storage, maintenance and cleaning of kitchen facilities.

Post requirements

1, know the product quality, stereotypes, clothing and decoration produced by each post.

2. Understand the daily product output and the dishes and materials needed for the next day. Subscribe every night.

3. Patrol the dining table every day and add food on time. Add a meal every 20 minutes when there are few people, and every 5 minutes when there are many people. The number of extra meals depends on the passenger flow at that time, and the way of extra meals is in descending order.

4. Check whether the number of dishes is consistent with the purchase order and check the quality of dishes every morning when receiving meals.

5. Check the quality of the produced, shaped and decorated food every day, and the unqualified food shall not go to the hall.

6. Be responsible for checking the quantity of kitchen materials and the methods of placing and preserving the materials every day.

7. Responsible for supervising the saving of materials and dishes. The recycled scraps can be reused reasonably, and some scraps can be reused without wasting any raw materials.

8. After dinner every day, go to the lobby to check whether there are any missing dishes and check the quality, decoration and placement of the dishes again.

9. Master the production method of ordering food, the proportion of ingredients and materials.

10, the person in charge of supervising each refrigerator. Responsible for checking the quality of dishes in the refrigerator.

The job responsibilities of the food and beverage supervisor. Responsibility and authority:

1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.

2. According to the customer's situation, be responsible for the work arrangement and adjustment of the employees in this department, do a good job of succession, arrange the shifts and rest days of employees, and be responsible for the attendance of employees.

3. During the business period, be responsible for supervising and inspecting the whole restaurant and communicating with customers.

4, responsible for the implementation of the front office staff business training plan, responsible for the assessment and evaluation of subordinate employees.

5. Properly handle all kinds of problems and complaints of guests in customer service, actively solicit opinions from guests, and feed back relevant information to the manager in time.

6, check the checkout process, guide employees to correct checkout for the guests.

7, urge the waiter to correctly use the facilities, equipment and supplies in the front office, do a good job of cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the consumption of tableware, and replenish the missing items in time.

8. Supervise the staff to abide by the rules and regulations and safety regulations of the hotel to ensure a clean, beautiful and comfortable dining environment.

9. Complete other tasks assigned by the manager.

Second, the qualifications:

1, love service work, be practical and earnest, and have a strong sense of professionalism and responsibility.

2, familiar with restaurant management and service knowledge, with skilled service skills.

3. Have a high foreign language conversation ability, the ability to respond to unexpected events in restaurants and the ability to communicate with customers.

4. Be familiar with the service process of banquets, cocktail parties and buffets, and be able to assist the manager in designing and arranging various banquets, cocktail parties, buffets, tea parties and exhibitions.

5. Be familiar with and master the varieties and prices of dishes in this restaurant; Familiar with and master the varieties, producing areas, degrees, characteristics and selling prices of China wines, western wines and beverages, and have strong selling skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception service and provide satisfactory and pleasant services for guests.

Third, the work content:

2. Preparation before meals:

(1), to know the guest's order on that day, and to know the guest's living habits and requirements.

(2) Assign subordinate work according to the tasks and requirements of the day.

(3) Call all subordinates before meals to explain the ordering situation, guest requirements and special precautions of the day.

(4), check whether the employee's pre-meal preparation is complete:

3. During the dining work,

(1), during the meal, the head waiter should stand in a certain position and observe carefully. Order the front desk clerk to serve the guests.

(2) For important banquets and guests, the foreman should personally receive and serve them.

(3) Pay attention to mediation, properly handle the contradictions between guests, guests and front desk attendants, but do not intervene in the contradictions and quarrels between guests. If we can't handle it ourselves, we should report to the manager in time.

(4) After the guests have finished eating, they should urge the front desk clerk to summarize the bill and give it to the guests to check out, so as to prevent the bill from being missed.

(5), in the process of dining, pay attention to the assessment of subordinates, record the service quantity or poor, inefficient or low. Give rewards or criticisms after meals.

4. Work after closing:

(1). Tableware reception: After reception, urge the waiter at the reception desk to quickly clean the tableware on the dining table according to the reception procedures and standards, and concentrate on sending it to the dishwashing room for cleaning and disinfection.

(2) Set the table: put away the tableware, spread a clean tablecloth, set the table according to the table setting specification, and restore the good state of the restaurant.

(3) Cleaning the canteen: After doing the above work, do a good job in the hygiene of the canteen and keep it clean and beautiful.

(4) After the subordinates finish the above work, they should conduct a comprehensive inspection, and notify the employees to get off work after passing the inspection.

(5), the day's work and guests reflect, problems in the banquet, important banquet and guests dining, guest complaints, etc. Make records and report the work of the day to the manager.

The job responsibilities of the food and beverage supervisor. Get ready before actual work every day.

Second, do a good job of cleaning wine cabinets and cleaning wine separators.

Third, check the storage and sales of drinks to supplement.

Fourth, guests enter the restaurant to greet guests warmly and introduce the price of drinks on their own initiative.

Five, understand the sales situation of wine, wine purchasing plan.

Sixth, strictly control the time limit for drinks.

Seven, put forward the preferential plan, report the backlog of drinks.

Eight, timely communication with wine merchants, enjoy the preferential policies provided by wine merchants.

Nine, monthly inventory to ensure that there is no shortage, no shortage, no expiration.

Responsibilities of catering supervisor 4 Responsibilities of accounting supervisor

1, responsible for providing the accounting statements of the brands in charge and ensuring their timeliness and accuracy;

2. Be responsible for regularly checking and analyzing the implementation of the company's finance, cost and profit, and put forward reasonable suggestions to the chief financial officer and the general manager of the Division in time;

3, responsible for the provision and declaration of various taxes and fees, and put forward reasonable tax planning;

4, responsible for tax planning, do a good job of enterprise income tax, value-added tax and business tax planning;

5 responsible for the proper custody of accounting vouchers, accounting books, accounting statements and other accounting materials;

6. Complete other tasks assigned by superiors.

The duties of the catering supervisor. Under the leadership of the restaurant foreman, be responsible for the sales and service of catering products according to the prescribed service procedures and service quality standards to ensure the satisfaction of guests.

Second, go to work on time, pay attention to appearance, appearance and manners, and get ready for work.

Three, ten minutes before the meal, make preparations for the guests before the meal, including arranging the dining room environment, ensuring the temperature of the dining room, ensuring the hygiene standards, and collecting clean tablecloths and mouthparts. Prepare tableware and wine utensils according to the regulations, and clean them. Check whether the tables and chairs are in good condition and whether the table placement meets the requirements. Ensure that the tableware and wine utensils are clean, bright, seamless and undamaged, that the tablecloth and mouthparts are clean, and that the small towels are clean.

Four, after the guests are in place, welcome the guests and pull a chair to sit down, send small towels, tea, introduce dishes and drinks.

5. Ordering, serving, dividing and serving drinks for the guests according to the service specifications, answering the questions raised by the guests and conveying the information of the guests' service needs.

6. During the counter service, pay attention to cleaning the dining table, take away the used tableware and replenish the clean tableware in time.

Seven, pay attention to the service of special guests, meet the needs of sick and disabled children, pay attention to the service of important guests, and provide value-added services according to regulations, so that there are posts, people and services.

Eight, the guests finish the meal timely and accurately check out, and the guests should pull the chair service when they leave to express their gratitude to the guests.

9. Ask the guests' opinions on the dishes and report to the superior in time, answer the eight complaints of the guests politely and patiently, and ask the restaurant leaders to handle them.

Ten, the correct use of dining room equipment and utensils, take care of the dining car property.

Eleven, at the end of the business, according to the requirements of the regulations and the foreman's instructions.

Twelve, keep in mind the purpose of service, and actively participate in service skills training.

Thirteen, do a good job in safety and energy saving, and are not allowed to stay in the business area during off-duty and off-duty.

Fourteen, complete other work assigned by the superior.

The responsibilities of the catering supervisor 6 1. Greet customers politely and take them to the right table.

2. Make flexible arrangements with the restaurant supervisor and foreman to allocate the reserved tables.

3. Answer the customer's inquiries politely, including catering service and all hotel facilities.

4. Book or cancel the reservation according to the reservation procedure established by the restaurant.

6. Listen to customers' complaints, demands and opinions, and report to superiors tactfully.

7. Be proficient in using polite language to answer the phone and call customers and customers to leave messages.

8. Keep the customer's relics temporarily, register them properly, and deal with them according to the hotel regulations after the market closes.

9. When the foreman and waiter have no time to take care of the new customers, the person who greets the customers should continue the catering service immediately after boarding the plane and assist the restaurant service if necessary.

10. Ensure that the stationery supply at the reservation office is sufficient, the reservation office is clean and tidy, and the area is kept clean.

1 1. Book all meals in the restaurant as required.

The job responsibilities of the food and beverage supervisor. Job title: Food and Beverage Supervisor

Second, the post level: supervisor

Third, the direct supervisor: the manager of the food and beverage department

Fourth, subordinate object: foreman

Verb (abbreviation for verb) main responsibilities:

1. Supervise and complete the daily operation and management of the restaurant business department, work out employee schedules and attendance sheets, check the attendance of employees, and check whether employees' gfd and personal hygiene, uniforms, hair, nails and shoes are neat. Meet the hotel requirements. Lead F&B staff to abide by the rules and regulations of the hotel.

2. Understand the source of goods and the price of raw materials, understand and master the stock and culture of various foods in our store, especially the precious varieties such as swallows, wings, abalone and seafood game, and pay attention to promotion and sales.

Be sure to pay attention to the warm and friendly service when receiving the guests who come to order. Answer their questions patiently and be careful when introducing hotel features to them.

4. Pay attention to coordinate the arrangement of private rooms and banquet orders, and make banquet menus according to guests' requirements; Pay attention to the collocation and the taste of the guests when writing the menu, and finally submit it to the manager of the food and beverage department for approval.

5. Have marketing awareness, assist the marketing department to establish customer history files, communicate with customers more, and establish good relations; Care about the guests' meals and give feedback in time; Make new customers and constantly expand business targets.

6. Dedication to the company, continuous improvement of management art, and responsibility system.

Formulate service specifications and processes and organize their implementation, which requires business Excellence. Make a training plan, carry out targeted training on a regular basis, and constantly improve the quality of service.

7. Pay attention to the training of employees under the Food and Beverage Department, and organize employees to learn clothes regularly.

Service skills, participate in English training organized by the hotel; Train employees in service awareness and marketing awareness, check regularly and make training records.

8. Be hospitable, modest and prudent, properly handle the complaints of guests and make continuous improvement.

Service quality, strengthen on-site management, business hours must be in the first line, supervise all problems of catering staff in service and correct them in time.

9. Be responsible for the cleanliness of the restaurant before opening and keep the environment clean and tidy. guarantee

Food safety, drinks and drinks provided to guests must be within the shelf life.

10, check the restaurant equipment in time and establish the material management system of the food and beverage department.

And strictly manage; Do a good job of safety and fire prevention in the restaurant business department.

1 1, to supervise the checkout work of the foreman; Handle complaints and report catering at the first time.

The department manager recorded it.

12, familiar with and master the area, height, lighting and quantity of banquet halls and private rooms; The number of people who can hold banquets, tea parties and other different forms of banquets; Design the characteristics of decoration in order to introduce them to the guests.

13, but also pay attention to the hospitality of all departments in the restaurant, modest and prudent. Pay attention to the methods of coordination and communication between departments, and hope to get the cooperation, help and support of all departments for the banquet work.

6. Qualifications:

1, technical secondary school degree or above, catering experience for more than 5 years.

2, the mind is flexible, and it is not surprising; Know reception etiquette.

3. Proficient in catering management procedures and standards.

4. Have a certain English foundation and be able to communicate with foreign guests.

The duties of the catering supervisor. Make preparations before meals, such as preparing spices and utensils.

2. Be responsible for accurately delivering all dishes on the foreman's menu to the waiter at the table of the ordering guest according to the serving order.

Third, keep the menu for verification.

Fourth, assist the restaurant waiter to remove the dirty tableware and empty plates from the workbench to the dishwashing room.

5. Be responsible for transmitting information about the kitchen and dining room.

Six, responsible for cleaning after meals, maintaining food utensils, cleaning the background health.

Seven, actively participate in training, improve professional skills.

Eight, unity and cooperation, obey the arrangement, complete other work assigned by the superior.

The job responsibilities of the food and beverage supervisor. Implement the financial system and report the work in time.

Two, grasp the prices of various business varieties, and accurately issue invoices and bills.

Third, conduct business operations according to rules and regulations and workflow.

Four, take good care of bills and invoices, and use registration according to regulations.

Five, familiar with cashier operation technology, familiar with the collection business knowledge and service standards.

Six, familiar with the use of restaurant discount cards, coupons, packages, consumption items, discount range and leadership approval authority.

Seven, check the standby liquidity every day, and shall not misappropriate or lend it to others. Daily cash receipts must be settled daily, and problems should be reported to the financial department in time.

Eight, complete the financial statements of the daily business on duty.

Nine, after the succession, carefully sign and read the log book, and timely hand over the operating expenses of the day.

Ten, do a good job in the maintenance of facilities and equipment and environmental sanitation.

Job responsibilities of catering supervisor 10 The catering industry is a service industry. As the manager of the catering industry, what are the usual management and basic work of the catering supervisor? What are the specific job responsibilities? The following details the responsibilities of the food and beverage supervisor:

1, responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant and report directly to the restaurant manager.

2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to employees.

3. Check the work.

(1) inspection work, daily inspection of equipment, furniture, tableware and their intact conditions.

(2) check the service supplies and cleanliness, and check the inventory materials;

(3) Check employees' gfd.

4. Preside over the daily pre-meal meeting and arrange the service for the day.

5. Learn about the food on the day from the kitchen and arrange the dishes that are mainly sold.

6. Sign for food and materials.

7, properly handle the guest's complaints and questions.

8, do a good job of employee attendance and assessment.

9. Do a good job in the property management of restaurants.

10, responsible for staff training.

Job responsibilities of catering supervisor 1 1 1. Under the direct supervision of the foreman, he is mainly responsible for the distribution of dishes and service supplies and the background health work, and works in strict accordance with health standards and operating norms.

Second, do a good job of preparation before serving, actively cooperate with the chef to do a good job of preparation before serving, and make a good estimate.

Third, know the exact location of the restaurant number and be responsible for sending all the dishes on the menu to the waiter in the right order.

Fourth, coordinate the kitchen to ensure good quality, such as color, fragrance, shape, utensils and weight, hot and cold dishes, be responsible for maintaining all kinds of utensils that have been cooked, and master the placement method of utensils for special dishes.

5. Assist the front desk service to communicate the information before and after, and adjust the delivery speed and order according to the front desk requirements.

6. Assist the front desk clerk to take back the dirty tableware and empty plates on the workbench to the dishwashing room.

Seven, responsible for keeping the menu, for verification.

Eight, after the closure of the market, responsible for the food room and the provisions of the cleaning and hygiene work.

Job responsibilities of catering supervisor 12 1. Under the leadership of the department head, check the implementation of departmental rules and regulations and the completion of all work.

2. Check the work clothes and personal gfd of the personnel on duty.

3. Arrange, lead, supervise and inspect the employees to do all the preparatory work before business, report the situation of the department to the supervisor in time and accurately, and report the performance of each employee.

4, to do a good job in the handover of team items and documents.

5. Be familiar with the business, play an exemplary role in the work, and assist the supervisor to enhance the cohesion of the employees in this department.

6. Strengthen on-site management awareness, handle emergencies in time, and lead employees to continuously improve service quality.

7. Strengthen public relations awareness and establish a good image of the hotel.

8, do a good job of employee attendance, strict control.

9, presided over the weekly class meeting, listen to the waiter's work report, timely summary and give full play to the subjective initiative, put forward their own opinions and ideas on the shortcomings in management, and report to the supervisor.

10, complete other characters assigned by superior leaders.

Job responsibilities of catering supervisor 13 Job responsibilities:

1, responsible for market research, providing supplier information that meets the company's requirements and establishing the company's virtual warehouse;

2. Be responsible for the whole process of business negotiation, procurement progress and quality inspection, and complete the procurement task on time to ensure the smooth and orderly operation of the company;

3. Implement the system of inquiry, price comparison and bargaining, strive to reduce the procurement cost, and be responsible for the disposal of unqualified products;

4. Participate in contract review and cooperate with relevant departments to formulate quotation, procurement cost and delivery plan;

5. Summarize and analyze the procurement business and submit the procurement report as required. At the same time, establish supplier files, as well as information statistics and files of various items needed;

6. Be responsible for the management of suppliers, maintain healthy and good business cooperation with suppliers, and assist the company in handling various disputes that may occur with suppliers;

7. Handle the settlement of personal loans and purchase payment of some materials that need to be purchased in cash;

8. Consciously accept audit supervision and strive for fairness, honesty and efficiency in procurement.

Job requirements:

1, good negotiation skills and good communication skills, quick thinking and articulate;

2. Proficient in purchasing business processes, with good communication skills, negotiation skills and cost awareness;

3. Honest and friendly, with good professional ethics and accomplishment, able to work under certain pressure;

4. Experience in statistics, cashier and accounting, or familiar with western food procurement management workers is preferred.

Responsibilities of catering supervisor: 14 1. Have a deep understanding of catering, work according to the management policy of the restaurant, and do a good job in service according to the prescribed service procedures.

2. Pay attention to customers' needs and keep the countertop clean and tidy. Report the guest's comments or complaints to the foreman immediately.

3. Order food for customers.

4. After the customer leaves, clean up the tableware used by the customer as soon as possible and rearrange the dining table.

5. Help customers settle their bills.

6. According to the actual business needs, make preparations before meals, prepare sauces, auxiliary restaurant utensils and other utensils, and register the items.

7. Polish the tableware, keep the dining room environment and utensils clean at all times, and make them meet the hygiene standards.

8. Do a good job of closing the market according to the rules formulated by the restaurant.

9. Protect personal accommodation, working environment and personal hygiene, and receive every customer with polite language and smile.

10, actively participate in various training courses, and constantly improve personal quality.

1 1. Cooperate with colleagues at all levels to provide good service to customers.

12, complete all the work arranged by the superior.

Responsibilities of catering supervisor: 15 1. Lead employees to prepare before meals and ensure quality standards;

2, supervise the waiter to do a good job of service;

3. Track and check the countertops in time, and rectify the unqualified places;

4. Keep abreast of the speed and situation of serving on the dining table and urge the dishes in time;

5. Organize the waiter to clean the dining table in time after the meal, arrange the dining room tables and chairs, and keep the dining room clean and tidy with a good environment;

6, supervise the waiter to seriously implement the hotel and department rules and regulations;

7. Do a good job in coordinating the team with other teams;

8. Do a good job in attendance and training of team employees.

Responsibilities of the Food and Beverage Supervisor 14

1. Supervise the daily operation of Chinese restaurants, and check the attendance and instruments of employees.

2. Strengthen on-site management, and find and solve problems in service in time.

3. Complete the tasks assigned by the department manager and be responsible for the department manager.

4, check the Chinese restaurant equipment, establish a material management system, do a good job of maintenance.

5, take the initiative to communicate with guests, take the right way to deal with complaints.

6. Hold staff meetings regularly, organize staff training and evaluate staff.

7. Attend the daily meetings of the department, and establish a good relationship with the kitchen for unified coordination.

8. According to the work plan of the Food and Beverage Department, complete the indicators and daily operation of the restaurant.