Working hours in the catering industry

I work as a catering operation supervisor. Catering is usually from 9:30 to 10:30 in the morning. I get off work at 2 o'clock at noon except for those on duty. I go to work from 4:30 to 5:00 in the afternoon. In the evening, it is usually from 9:00 -Get off work at 9:30, and the staff on duty will be on duty until the market closes.

The personnel you need must be assigned positions according to needs, assign people according to positions, and assign people according to workload for each position. If you are not familiar with catering, you should make good use of the executive chef in the kitchen department. He can guarantee the hotel's dishes so that you don't have to worry about the dishes. The lobby manager can make your hotel service even better. As a hotel with guest rooms, you also need a room manager. In addition to the ones you mentioned, you also need: doorman "greeting guests", food waiter, bartender "separate cash register and water and wine" "clerk", purchasing, warehouse management, cashier, guest room manager, linen room staff, plumber, night duty manager, security personnel, general manager, assistant to the general manager, deputy general manager, department managers, supervisors, secretaries, human resources managers, operations Manager

You can roughly know the names of the staff in each position. You are recruiting a vice president. "Recruiting knowledgeable people" will help you get everything done. How about I cook it for you? I have ten years of catering experience. You can contact ljfcc88@163.com. I am now the operations supervision manager of a catering company and graduated with a major in hotel management.