Food and beverage front office supervisor job responsibilities

Job Responsibilities of Catering Front Office Supervisor (11 General Articles)

In daily life and work, we will come into contact with job responsibilities in many cases. Job responsibilities are a concrete job Description, which can be classified into different job types. How are general job responsibilities determined? The following are the job responsibilities of the catering front office supervisor that I have compiled for your reference. I hope it can help friends in need.

Job Responsibilities of Catering Front Office Supervisor 1

1. Assistance and Cooperation

1. Assist the branch manager to handle the daily management affairs of the front office and the arrangements of the company headquarters Work.

2. Cooperate with the kitchen supervisor and coordinate the relationship between the front office and the kitchen.

3. Maintain close contact with financial personnel (accountants, cashiers, purchasing, warehouse management), and keep abreast of the front office material consumption and bar costs, so as to control various costs and expenses in the front office in a timely manner.

2. Inspection and Supervision

1. Check the implementation of service, hygiene, and quality (bar) of each class, and make timely decisions.

2. Supervise the foreman’s implementation of health inspection, lighting control, time period music, restaurant broadcasts, indoor temperature control, tableware reports, bar business reports, etc.

3. Check the cleanliness and maintenance of each equipment and facilities, and repair or replace them in time to ensure the normal operation of the equipment.

4. Supervise the waiters to serve each guest with a warm and proactive attitude at all times and require standardized, advanced and personalized services.

5. Regularly check the water, electricity (air conditioning, audio, lighting) and gas switches in the restaurant to ensure safety and energy conservation.

6. Check the foreman handover work, review the foreman handover book, raise any problems found in a timely manner and help improve them.

7. Supervise and ensure the confidentiality of company secrets.

8. Carry out on-site control and allocate human resources in a timely manner.

9. Check employee attendance and make daily employee work evaluation records.

3. Formulation and implementation

1. Reasonably formulate various incentive mechanisms (including sales, services, health), etc., and make timely adjustments according to the actual situation to ensure that the incentive system is beneficial.

2. Organize study groups to learn corporate culture, promote team spirit, improve the quality of all employees, and establish a sense of ownership among employees.

3. Formulate various rules and regulations, strictly require work discipline, and form a well-disciplined team.

4. Conduct quarterly evaluations of employees and do a good job in file management.

5. Collect employee feedback, formulate daily, weekly, and monthly work plans, and supervise their implementation.

6. Make rational use of staff reduction to increase efficiency, ensure service quality, and actively cultivate reserve talents to make positive contributions to the talent supply of new stores.

7. Responsible for recruiting new employees, arranging training, and tracking training results in a timely manner.

8. Properly allocate employees to work positions and reasonably arrange shifts and public holidays according to actual conditions.

9. Flexibly handle the reception of visits from relevant departments (including industry and commerce, taxation, health, urban management and other government departments).

10. Closely contact the kitchen, bar, and warehouse to ensure the normal progress of various food and beverage supply work.

11. Reasonably handle customer complaints in the restaurant, take preventive measures, and try to avoid having the manager come forward to resolve them.

12. Develop a heart-to-heart discussion system, maintain close communication with employees, understand and care about employees, and be a competent leader in the eyes of employees.

4. Actively participate in (organize) various meetings and group activities

1. Participate in the council meeting every Monday, chair the front office staff meeting every Tuesday, and report on the completion of the work arrangements for the previous week matters and existing problems, communicate the necessary content of the meeting, and formulate work plans and goals for the week.

2. Hold a foreman meeting every week and provide relevant skills training to the foreman in a planned manner.

3. Hold a front office symposium every month, provide employees with planned 6 to 8 hours of compulsory training every month, and evaluate the training effectiveness at the end of the month as a monthly employee evaluation One of the basis for the distribution of bonuses and job wages.

4. Organize an appraisal meeting for employees’ work performance last month, assess employee bonuses and job wages together with management-level ***, and assist the foreman in tracking and helping employees whose performance is lagging until employees reach Until specified requirements.

5. Support the work of self-made institutions, organize employees to actively participate, actively cooperate, and assist the smooth development of the work of institutional departments.

6. Organize front office team activities from time to time, such as: outdoor activities, dinner parties, tea parties, service seminars, criticism and self-criticism, front and rear kitchen joint competitions, etc., to promote team building.

5. Personal progress requirements

1. Conduct monthly self-evaluation and formulate learning plans and goals according to work needs in order to complete the work efficiently.

2. Study hard, pursue progress, and improve your own cultural accomplishment.

3. Cultivate a strong sense of responsibility, always pay attention to your words and deeds, and serve as a role model. Job Responsibilities of Catering Front Office Supervisor Part 2

1. Assist the manager to continuously improve and improve work standards and service procedures, and supervise their implementation.

2. Responsible for the staff deployment, shift arrangement, employee attendance and assessment of the Western restaurant, ensuring that all service points are staffed, staffed and provided with services during the specified business hours.

3. Responsible for the management of the Western restaurant in accordance with the Western food service regulations and quality requirements, and maintain close contact with the Western kitchen to coordinate work.

4. Master market information, understand changes in customer conditions and customer needs, collect and accumulate business information, and provide timely feedback to West Kitchen and relevant leaders.

5. Understand the supply situation and meal menu of the western kitchen, organize and arrange the western restaurant waiters to actively promote various dishes and drinks.

6. Responsible for the western restaurant’s expense control and management of property, equipment and materials, and do a good job in the receipt, storage and consumption accounts of materials and supplies.

7. Keep the Western restaurant equipment and facilities clean, intact and effective, maintain them in a timely manner and provide suggestions for updates and additions.

8. Responsible for handling guests’ opinions, suggestions and complaints about the service of the Western restaurant, and conscientiously improve the work.

9. Understand the customs and taboos of various countries.

10. Adhere to the service tenet of fully satisfying guests, strengthen on-site management of Western food services, inspect and supervise Western restaurant employees to strictly follow service procedures, make good pre-meal preparations, serve between meals and finish work after meals. Carry out job training for employees.

11. Hold a pre-class meeting to assign tasks and summarize experiences. Job Responsibilities of Catering Front Office Supervisor Part 3

1. Designate daily morning, noon and evening shift personnel, and keep attendance records of foremen and greeters.

2. Check the appearance and appearance of the waiters before each shift.

3. Understand the number of diners and their requirements at the time, reasonably arrange the work of the restaurant service staff, and urge the waiters to do a good job in cleaning and preparing food and wine utensils.

4. Pay attention to the dynamics of the restaurant’s diners and service conditions at all times, and conduct on-site command. When meeting VIP guests or holding important meetings, you must carefully check whether the meal preparations and table placement meet the standards, and Go to the stage to serve in person to ensure a high level of service.

5. Strengthen communication with guests, understand their opinions on meals, strengthen cooperation with public relations sales staff, understand guest profile emotions, properly handle guest complaints, and report them to the Chinese restaurant manager in a timely manner.

6. Regularly inspect facilities and count tableware, formulate a usage and storage system, and report any problems to the restaurant manager in a timely manner.

7. Pay attention to the performance of waiters, correct their mistakes and deviations in service at any time, and keep records of work performance as the basis for selecting the best employee of the month.

8. Responsible for organizing foremen and waiters to participate in various training and competition activities to continuously improve the service level of themselves and their subordinates.

9. Actively complete other tasks assigned by the manager. Responsibilities of Catering Front Office Supervisor Part 4

1. Under the leadership of the deputy front office manager, preside over the daily work of the front office department (front desk, warehouse).

2. Supervise and inspect the implementation of the responsibility system by employees in positions within the jurisdiction, and lead employees to learn the "Employee Code" to enhance employees' sense of honor and pride in the hotel.

3. Actively coordinate and cooperate with the front office and other departments.

4. Pay close attention to the ideological education and business training of employees, organize employees to study, formulate regular training for employees, conduct regular monthly assessments, and gradually improve the quality of employees.

5. Responsible for making training plans and arrangements for new employees and trial employees, and supervising the implementation of the foreman's awakening.

6. Lead employees to fully complete various indicators and tasks assigned by superiors.

7. Employees who have made outstanding contributions or serious disciplinary violations within their scope of management must report to the manager in a timely manner and make recommendations on rewards and punishments.

8. At the end of the month, the results of the assessment by the foreman and the department inventory will be reported to the manager.

9. Continuously learn cultural knowledge related to professional knowledge, improve one's own quality and cultivation, expand thinking, and jointly do a good job in the restaurant.

10. Assist the restaurant manager to do the restaurant bar and warehouse work.

11. Pay close attention to fire prevention, anti-theft and other safety work to ensure that no accidents occur. Job Responsibilities of Catering Front Office Supervisor Chapter 5

1. Implement the manager’s instructions and implement various tasks in detail.

2. Responsible for leading the whole class of employees to do reception service work, cleaning and hygiene, and the introduction and promotion of various dishes and sprinkles in accordance with the restaurant service work procedures and quality requirements.

3. Understand the restaurant’s reservation number, requirements and standards for the banquet of the day, so that you are well aware of it.

4. Participate in and supervise subordinate employees to prepare meals manually.

5. Maintain close contact with the kitchen and promptly reflect guest opinions and requirements.

6. Handle customer complaints and criticisms and report to the manager in a timely manner.

7. Responsible for the collection, distribution and storage of materials for the team.

8. Make a comprehensive inspection of the restaurant before starting the meal, check the preparation of tables, chairs, tableware, etc. according to standards, and explain the menu to the waiter.

9. When guests enter a restaurant, you should take the initiative to greet them and seat them in rows.

10. Responsible for the handover work, keep the handover records, and carefully conduct the attendance assessment of the personnel in the district.

11. Earnestly complete the tasks temporarily assigned by the manager.

12. Responsible for ushering in important guests and following orders to send guests off and thank them.

13. Responsible for the conservation, storage and maintenance of water, electricity and mobile materials in the area. Responsibilities of Catering Front Office Supervisor Part 6

1. Implement the business indicators and tasks assigned by the front office manager, and complete the indicators and tasks.

2. Report daily work to the front office manager in a timely manner, and summarize work performance and report to the store manager at the end of the month.

3. Responsible for banquet ordering, dish listing, order arrangement, and promotion and introduction of self-selected dishes.

4. Do a good job in the ordering staff’s daily work, straighten out working relationships, and maintain business order.

5. Check the daily work of subordinate employees and provide guidance.

6. Handle complaints within a certain range and handle complaints designated by superiors.

7. Train employees’ business skills and improve service levels.

8. Be familiar with the situation of various departments of the company and coordinate the relationships between various departments.

9. Establish a bridge of communication with customers and maintain and develop production relationships.

10. Seize the external service window, promote corporate culture, and fully enable internal and external guests to understand, recognize, and appreciate the enterprise.

11. When the front office manager is taking a break, he should take the initiative to do a good job in various tasks in the business.

12. Complete other tasks assigned by superiors. Job Responsibilities of Catering Front Office Supervisor Part 7

1. Before opening, inspect the responsible area to see whether it is clean and tidy, and whether the facilities and utensils are complete.

2. Fill out the warranty form.

3. Assist the manager in daily management work, and pay attention to the appropriate amount and guest preferences when ordering dishes for guests.

4. Understand the ordering situation, arrange and inspect the work tasks and completion status of the waiters, check the staff's guest service work, pay attention to the restaurant's dynamics, conduct on-site command, and personally serve important guests when encountering, to ensure the provision of high-level services .

5. Responsible for checking the appearance of the waiters, leading and supervising the waiters to make meal preparations, understanding the day’s special introductions, estimates and specials, mastering the composition of all dishes, and informing the waiters.

6. Supervise the waiters to ensure the safety and cleanliness of the restaurant, and conduct hygiene inspections at 11:00 every day.

7. Provide timely feedback to the restaurant manager and head chef on guests’ suggestions on dishes and services, and continuously improve service quality.

8. Properly handle problems and guest complaints that occur during work, and report to the restaurant manager in a timely manner.

9. Check the implementation of all rules and regulations, set a good image for subordinates by example, assist supervisors in the assessment, evaluation and business training of waiters, and continuously improve the service skills of waiters.

10. Pay attention to the use and damage of restaurant equipment and facilities to ensure that the restaurant is in optimal operating condition during timely repairs.

11. Arrange daily duty work, dining service and restaurant cleaning work, comprehensive coordination, management, and inspection, and ensure that the store is fully qualified before closing the store for a rest.

12. Complete various temporarily assigned tasks. Job Responsibilities of Catering Front Office Supervisor Part 8

1. Understand the dining situation of the day, accept reservations from guests, fill in the private room distribution form clearly and accurately, arrange dining locations according to the guest situation, and divide them into reasonable divisions. Even distribution, average workload.

2. Be familiar with various service items and the flavor characteristics of the restaurant, master the content of the menu, and properly answer guests' inquiries.

3. Responsible for cleaning the assigned sanitation work every day, keeping the reception desk clean and bright, arriving on time, with a neat appearance and a smile, and maintaining a warm welcome and greeting for every guest.

4. Guide guests, be proactive and enthusiastic, and be familiar with the names of guests and important guests.

5. During the employment period, it is strictly prohibited to chat, tease, lean on or leave the post without permission, and maintain the best working condition.

6. If the private room is full, you should explain to the guests in a sincere and helpful manner, and at the same time coordinate and make arrangements for the guests.

7. Adhere to high standards of etiquette, courtesy, and receive guests with a smile, record all opinions and complaints, and report them to the manager in a timely manner for processing.

8. Keep business records, issue and report meal orders and diner registrations on time.

9. During the reception, you must master pronunciation, speaking speed, and master language skills.

10. There are no special circumstances, no missing customers, no missing customers, and satisfy the customers.

Job Responsibilities of Catering Front Office Supervisor Part 9

1. Preparations should be made before actual work every day.

2. Clean the wine cabinet and clean the wine dispenser.

3. Check the storage and sales of wine and make supplements.

4. When guests enter the restaurant, greet them warmly and take the initiative to introduce the price of drinks.

5. Understand the wine sales situation and formulate a wine purchase plan.

6. Strictly control the drinking period.

7. Propose preferential plans for overstocked drinks and report them.

8. Communicate with wine merchants in a timely manner and enjoy the preferential policies provided by wine merchants.

9. Carry out inventory every month to ensure that there is no shortage, plenty and no expiration. Responsibilities of Catering Front Office Supervisor Part 10

1. Implement financial systems and report work in a timely manner.

2. Be proficient in the prices of various business types and issue invoices and bills accurately.

3. Conduct business operations in accordance with rules, regulations and work procedures.

4. Keep bills and invoices well, and register them according to regulations.

5. Be familiar with the operating technology of the cash register, and be familiar with the knowledge and service specifications of the cash register.

6. Be familiar with restaurant discount cards, discount coupons, usage regulations of set meals, consumption items, discount range and permissions approved by leaders.

7. Check the reserve working capital every day, and must not misappropriate or lend it to others at will. The cash received every day must be settled every day, and any problems found must be reported to the finance department in a timely manner.

8. Complete the daily financial report of the shift business.

9. After the shift is over, carefully sign the shift registration book and hand over the business funds for the day in a timely manner.

10. Carry out maintenance and environmental sanitation of facilities and equipment. Job Responsibilities of Catering Front Office Supervisor Chapter 11

1. Under the leadership of the restaurant foreman, be responsible for the sales and service of catering products in accordance with prescribed service procedures and service quality standards to ensure guest satisfaction.

2. Arrive at work on time, pay attention to appearance, appearance, and demeanor, and be ready to work.

3. Ten minutes before the meal, prepare the guests for the meal, including arranging the restaurant environment, ensuring the temperature of the restaurant, ensuring that hygiene meets standards, and collecting clean tablecloths, mouthcloths and other tableware as required. and wine utensils, etc., and clean and wipe them clean. Check whether the tables and chairs are in good condition and whether the table setting meets the requirements. Make sure that the tableware and utensils are clean, bright, without chips or damage, make sure that the tablecloth and mouth cloth are clean, and make sure that the small towels are clean and Disinfect and keep warm.

4. When the guests are ushered to their seats, welcome them and pull out their chairs, give them small towels and tea, and introduce the dishes and drinks.

5. Order, serve, divide dishes and serve drinks to guests in accordance with service specifications, answer questions raised by guests, and convey information about guests’ needs for services.

6. When serving at the table, pay attention to cleaning the table, removing used tableware and replenishing clean tableware in a timely manner.

7. Pay attention to the service of special guests, satisfy the needs of the elderly, the sick, the disabled and children, pay attention to the service of important guests, perform on-duty service according to regulations, and ensure that there are posts, people and services.

8. After the guests have finished their meal, pay the bill promptly and accurately. When the guests leave their seats, they should pull up their chairs and express their gratitude to the guests.

9. Solicit guests’ opinions on the dishes and report them to superiors in a timely manner, provide polite and patient answers to guests’ 8 complaints, and ask the restaurant leadership to handle them.

10. Use restaurant equipment and utensils correctly and take good care of food truck property.

11. At the end of the business, complete the closing work according to the regulations and the foreman’s instructions.

12. Keep the service purpose in mind and actively participate in service skills training.

13. Do a good job in safety and energy conservation, and do not stay in the business area after get off work or during off-duty periods.

14. Complete other tasks assigned by superiors. ;