Responsibilities of the supervisor of the food and beverage department

Four selected positions and responsibilities of the head of food and beverage department

With the gradual development of society, more and more occasions need to use job responsibilities, and formulating job responsibilities is helpful to improve internal competitiveness and work efficiency. Presumably, many people are worried about how to formulate job responsibilities. The following are the job responsibilities of the supervisor of the food and beverage department I collected. Welcome to read the collection.

The responsibility of the supervisor of the food and beverage department is 1 1 to complete all tasks assigned by superiors on time, with good quality and quantity.

2. Be responsible for the gfd and attendance discipline of restaurant employees.

3. Be responsible for cleaning the area and tableware, and make a reasonable periodic health plan.

4. Be responsible for the daily pre-meal meeting on the floor, reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

5, adhere to the front-line command, timely find and correct problems in the process of service, constantly improve the quality of service, properly handle disputes between guests.

6. Warmly receive new and old customers, be modest, meet the reasonable requirements of the guests in time, and pay attention to collecting customer files and opinions and report to the general manager in time.

7, responsible for regional turnover, operating expenses and labor forecasting and control, regular inventory, reasonable control of loss, strengthen property management.

8. Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse maintenance and kitchen, and complete the coordination of warranty, procurement and delivery in Germany.

9. Be responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improve the professional quality of employees, and authorize the foreman to implement the service skill training plan according to the plan.

10, make work plan, work summary and work report, and report to the general manager regularly.

Responsibilities of the supervisor of the food and beverage department 2 1. Under the leadership of the department head, check the implementation of departmental rules and regulations and the completion of various tasks.

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.

Responsibilities of the supervisor of the food and beverage department 3 1. Familiar with the work of this restaurant.

2, do a good job of floor preparation before and after work, take the initiative to check whether the spare tableware is complete, whether the utensils and necessities on the table are clean and complete.

3. Be diligent at work, keep abreast of the guest's mentality and needs, and provide services to customers.

4. Have a solid knowledge of business operation. Master and understand the dining rules of every drink and food that guests need.

Customers should be active, enthusiastic, polite, patient and considerate. Make customers feel at home.

6. The usher brings the guests to the right place, and the waiter should take the initiative to pull the chair for the guests and do a good job of reception.

7. Be good at using polite language, provide writer service for guests, be polite to others, master principles, answer questions, and be concise.

8. Strong sense of responsibility, ability to handle affairs independently, report problems in time, be good at asking questions before or after work, and convey the opinions put forward by guests in time.

9. Cooperate with the foreman, obey the command of the foreman or above, unite and be good at helping colleagues.

10, strengthen business knowledge learning, constantly master service skills and improve service quality.

Duty 4 (1) of the supervisor of the food and beverage department is responsible to the manager of the food and beverage department, plays the role of assistant, and completes all tasks assigned by superiors on time, with good quality and quantity.

(2) Be responsible for the gfd and attendance discipline of restaurant employees.

(3) Be responsible for cleaning the area and tableware, and make a reasonable periodic health plan.

(4) Be responsible for the daily pre-meal meeting on this floor, reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

(5) Strengthen business supervision, adhere to front-line command, find and correct problems in the service process in time, continuously improve service quality, and properly handle guest disputes.

(6) warmly receive new and old customers, be modest and prudent, meet all reasonable requirements of customers in time, pay attention to collecting customer files and opinions and report to the department manager in time.

(7) Be responsible for forecasting and controlling regional turnover, operating expenses and labor, making regular inventory, reasonably controlling losses and strengthening property management.

(8) According to the predetermined banners, water labels, flowers, stereos and other materials, do a good job in banquet and VIP reception.

(9) Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse maintenance department and kitchen department, and complete coordination matters such as maintenance, procurement and receipt.