Responsibilities of the supervisor of the food and beverage department

Responsibilities of the supervisor of the food and beverage department (General 14)

In today's social life, job responsibilities are used more and more. Any job responsibility is a synthesis of responsibility, power and obligation. As much responsibility as possible with the greatest power, and as much obligation as possible with the greatest power. Any separation will cause problems. What problems should be paid attention to when formulating job responsibilities? The following is the job responsibilities (GM 14) of the person in charge of the food and beverage department that I collected for you. It is for reference only and I hope it will help you.

The job responsibility of the supervisor of the food and beverage department is 1 1, and all tasks assigned by superiors are completed 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 department heads, check and implement 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.

Responsibilities of the supervisor of the food and beverage department 4 1. According to the requirements of public security organs, superior security departments and the general manager of the hotel, combined with the actual situation of the hotel, formulate the overall safety management plan and various prevention systems, examine and approve the post safety systems and regulations formulated by various departments, and supervise the implementation after being approved by the general manager; Make the work plan of the security department, arrange and supervise the work at all levels.

2, presided over the daily work of the security department, presided over the department office meeting, attend the hotel morning meeting on time, convey and implement the instructions of the general manager; Communicate with superior business departments and security departments, and often report and ask for instructions to the general manager and superior business departments; Approve the security work plan for major foreign affairs activities of the hotel, and urge strict implementation; Do a good job in the political and ideological work of the staff of this department and do a good job in unity and cooperation.

3. Assist hotel leaders to organize employees' safety education (fire prevention, theft prevention, confidentiality, etc.). ) and law-abiding education. Supervise the internal safety and fire chief to cooperate with the Human Resources Department to conduct pre-job safety training and on-the-job training for new employees, train employees in this department, and supervise and inspect the work of employees.

4. Responsible for maintaining the public security and business order of the hotel; Organize the investigation and handling of major cases and accidents, and assist public security organs in detecting them. Cooperate with public security organs, state security organs and other law enforcement agencies to investigate and collect evidence on illegal and criminal activities. Strengthen the inspection of key parts of the hotel and improve the safety management system.

5, according to the characteristics of the hotel, set up a voluntary fire brigade, and do a good job in professional training, it is recommended that hotel leaders be equipped with necessary fire prevention equipment and testing equipment; Organize members of this department to regularly check fire hazards and other unsafe hazards, put forward rectification opinions in time and report them to the general manager, and supervise relevant departments to carry out rectification.

6, pay attention to the back office work, and urge the secretary to do a good job in the information work of the security department and the accumulation of archival materials.

7. Responsible for the recruitment, employment, assessment, rewards and punishments of security personnel.

8. Complete all kinds of temporary security work assigned by hotel leaders and superior business departments.

9. Supervise and assist the general manager to establish the hotel safety committee and preside over the daily work.

The job responsibility of the supervisor of the food and beverage department is 5 1. Responsible for the daily work of the floor, with a positive working attitude, responsible for the operation of the department according to the business strategic direction of the department, supervising the work of the floor according to the safety, hygiene and service standards formulated by the company, strictly controlling the cost, doing a good job in energy saving and consumption reduction, constantly pursuing the goal, and actively cultivating a service team with good moral quality and excellent professional quality.

2. Obey the superior leadership and complete the tasks assigned by the superior on time and in quality.

3, according to the actual work situation of the front office, formulate unified matters, improve the job responsibilities of each position, check and implement the five routine methods.

4, in strict accordance with the department succession time, set an example, arrive on time, make preparations.

5. Understand the customer situation of the day and be responsible for making corresponding overall arrangements for the work in this area.

6. Hold a pre-shift and post-shift meeting every day to ensure that employees meet the gfd standards and are full of energy, assess the attendance of employees, arrange employees according to the tasks of the day, comment on the work of the previous shift, convey the contents of various documents issued by the company and departments, and implement them.

7. Be familiar with the situation of employees, do a good job in their ideological work, and actively mobilize their enthusiasm.

8. Understand all the skills and skills of employees, and organize business knowledge training for employees who are not familiar with business from time to time.

9. Care about the life of employees, encourage the development of team spirit, provide a good working environment for employees, and prevent employees from causing unnecessary disputes within the company.

10, check the conditions of facilities and equipment in the business premises to ensure normal operation, and be responsible for repair, material requisition and approval.

1 1, housing time must be supervised at the front line, floor service should be fully controlled, special guests should be specially received, and personnel should be properly deployed during peak hours.

12, coordinate the connection with the kitchen during the peak serving period to ensure the timely and high-quality delivery of dishes.

13. Establish a sense of internal service, handle all problems with a calm and equal attitude, and keep in mind the team spirit of equality, justice and fairness.

14. Supervise the various norms and standards of the company's employees, be responsible for the performance appraisal of employees, and implement them according to the reward and punishment system.

15, organize regular ground cleaning, set an example and set an example first.

16, do a good job in controlling low-value consumables, organize employees to do a good job in clearing and sorting out monthly inventory and annual inventory, reduce the breakage rate and improve the utilization rate.

17, accepting complaints from guests, providing reasonable answers for guests, and establishing customer complaint data files.

18, check the entrance of the branch after work and before leaving the post, and record the problems found.

Responsibilities of the supervisor of the food and beverage department 6 1. Formulate and implement departmental rules and regulations, and directly guide daily room affairs.

2. Establish a strict control system to measure the status of employees and ensure the environmental sanitation and equipment maintenance of the hotel.

3. Preside over all meetings of Housekeeping Department and attend other relevant meetings.

4. Strictly implement the systems stipulated by the housing management department.

5. Responsible for the annual budget of the Ministry of Housing.

6. Be responsible for training, supervising and guiding all the staff of the housekeeping department, and interviewing the candidates of the housekeeping staff.

7, responsible for arranging the department at the end of each month inventory work and inspection.

8. Deal with all kinds of disputes between customers and employees of this department.

9. According to the room reservation, make the shift schedule of the room service department and arrange special work items.

10. Promote close cooperation between the front office and the guest room, and arrange major cleaning and maintenance work for the guest room when appropriate.

1 1. Check the VIP rooms that are expected to arrive every day and those that have stayed in the hotel, and check the hygiene and layout of other rented rooms and vacant rooms.

12. Observe the work behavior of employees and gfd.

13. Monitor key delivery and storage procedures.

14, improve and improve the cleanliness standard of the room.

15. Monitor the consumption of room supplies and cleaning materials.

16. Supervise the working procedures for handling lost property.

17, monitoring pest and rodent control services.

18, supervise the landscaping protection.

19. Visiting sick residents and long-term residents.

20. Complete other work arranged by the general manager.

Responsibilities of the supervisor of the food and beverage department 7 1. Make annual and monthly business plans and lead all employees to actively complete various reception tasks and business indicators. Analyze and report the annual and monthly operation.

2. Promote food sales, and formulate promotion plans according to market conditions and needs in different periods, such as distinctive food festivals, seasonal dishes and drinks.

3. Formulate service standards and operating procedures. Check the work of managers and the implementation of the service attitude, service regulations, food (beverage) quality and various rules and regulations of the restaurant in the production department, and correct and deal with problems in time when found.

4. Control the standards and specifications of food and beverage, correctly grasp the gross profit margin, and pay special attention to cost accounting. Strengthen the management of food raw materials and articles, reduce costs and increase profits.

5. Formulate the training plan and assessment system of service technology and cooking technology, regularly study new dishes with the executive chef, launch new menus, and organize service personnel and chefs to learn the technology and experience of other units in a targeted manner.

6, pay special attention to the basic construction of the staff, familiar with and master the employees' ideological status, work performance and business level, carry out regular courtesy education and professional ethics education, pay attention to the training, assessment and selection of talents, and stimulate the enthusiasm of employees by organizing employee activities.

7, pays special attention to the maintenance of equipment and facilities, make it always in good condition and get reasonable use, strengthen daily management, to prevent accidents.

8, pay special attention to health and safety work, organize inspection of personal, environmental, operational and other aspects of health appraisal, the implementation of food hygiene system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens and warehouses.

Responsibilities of the supervisor of the catering department 8 (1) The manager of the catering marketing department is under the leadership of the general manager of the restaurant. Conduct various sales return visits.

(2) Have a deep understanding of the regional consumption trends of our company and grasp the catering information immediately. Feedback to the department head.

(3) Responsible for completing the marketing objectives issued by the company, actively visiting customers, tapping new customers and expanding corporate brands.

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job of communication and coordination with all departments on the floor.

(5) Assist all departments to formulate overall market development strategies and specific implementation plans.

(6) Abide by the rules and regulations formulated by the company and some requirements in the system, such as special factors due to post reasons, and report to the general manager for special approval.

(7) Provide corresponding data every week and feed back the customer data to the reservation desk.

(8) Visit the contracted customers of the company every month. For example, the signing unit or individual should collect business expenses, and the collection period should be implemented as agreed. Special circumstances need to be reported to the general manager for approval, and the corresponding amount will be deducted from the performance bonus without special approval and beyond the time limit.

(9) Cooperate with the floor manager to track guest complaints and handle the relationship between guests and me.

(10) strictly abide by the company's property system and information confidentiality system, and shall not disclose the information of this restaurant to the outside world.

Responsibilities of the supervisor of the food and beverage department 9 1. Conduct overall management of the restaurant, ensure to provide high-quality catering services for guests, and achieve the monthly business objectives.

2. Be responsible for the on-the-job business training of the staff of the Food and Beverage Department, urge all posts to do a good job in training, and improve the professional quality of all staff.

3. According to the established service standards, ensure the correctness and consistency of employees' service to guests.

4. Check the damage and loss of various electrical appliances to minimize the cost of consumables.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. Hold a regular meeting of the Food and Beverage Department, hold a pre-shift meeting of the restaurant before meals, arrange tasks, and complete the work of uploading and distributing.

7. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, conduct regular courtesy education and professional ethics education, pay attention to the training, assessment and selection of talents, and train all employees to master service skills according to the established service standards to carry out their work with high quality and efficiency.

8, formulate, implement and supervise the management system of the department.

Responsibilities of the supervisor of the food and beverage department: 10 1. Be responsible for formulating the marketing plan, long-term and short-term operating budget of the food and beverage department, and lead all employees to actively achieve and exceed the business objectives.

2, presided over the establishment and improvement of the food and beverage department. Rules and regulations and service procedures and standards, and supervise the implementation.

3. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and effectively control costs.

5. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

6. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

7. Establish a good relationship with the guests, actively solicit their opinions and suggestions on catering, actively and seriously handle the complaints of the guests, ensure to meet the catering needs of the guests to the maximum extent, and improve the quality of catering services.

8. Communicate, coordinate and cooperate with other departments.

9. Be fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation and management of the Food and Beverage Department, ensuring the provision of high-quality and efficient catering services for guests and controlling costs.

Responsibilities of the supervisor of the food and beverage department 1 1 1. Formulate and organize the implementation of all business plans of the Food and Beverage Department.

2. Supervise the implementation of the standardized management system of this department.

3. Evaluate the performance of direct subordinates and implement incentives and training.

4. Attend the coordination meeting of hotel department managers.

5. Hold regular meetings, cost control meetings and budget meetings of the department on a regular basis.

6. Check the operation, information feedback and all safety, health and service work of subordinate departments.

7. Formulate and improve new plans and measures for various operations and management.

8. Be familiar with the main target market of the hotel, understand the catering needs of consumers, and develop and provide catering products and services that can meet their needs.

9. Manage and control the procurement, acceptance and storage of catering to reduce costs and waste.

10. Scientifically manage kitchen production, improve kitchen organization, make reasonable layout, ensure the quality of dishes, reduce waste in production, and mobilize the enthusiasm of kitchen staff.

1 1. Strengthen the daily management of restaurants, improve the quality of customer service, and cultivate the management and supervision level of restaurant managers.

12. hold a weekly food and beverage cost analysis meeting to review the cost of dishes and drinks.

13. Give full play to the enthusiasm of all employees, supervise the implementation of departmental training plans and implement effective incentives.

Responsibilities of the supervisor of the food and beverage department: 12 1. Be fully responsible for handling the daily operation of the hotel and achieving the goals set by the hotel;

2. Formulate the hotel management direction, management objectives, rules and regulations and service operation procedures, stipulate the responsibilities of managers and employees at all levels, and supervise the implementation;

3. Improve the organizational system of the hotel and the preparation of the operation manual of the post standardization process of each department to make it reasonable, streamlined and efficient;

4. Coordinate the relationship between departments, negotiate and communicate with hotel management companies in design, engineering, procurement and marketing, and establish a reasonable and effective internal operation mechanism and management system;

5. Communicate with the hotel management company, the third party and the government to handle matters, maintain good public relations, establish the image of the hotel, and receive important guests on behalf of the hotel;

6. Review the training plans of each team, maintain team building, stimulate the potential of employees, and ensure the growth of the team echelon;

7. Cooperate with the personnel department of the headquarters to select, appoint and remove important personnel changes in the hotel. Decide on the organization, personnel, rewards and punishments and promotion of the hotel;

8. Supervise the service quality to ensure the best service and care for all guests;

9. Approve the revision of hotel rules and regulations to motivate employees and stimulate their enthusiasm;

10. Complete the annual performance plan and budget of the hotel, and examine and approve the payment and income of various funds;

1 1, responsible for all kinds of emergencies and safety and health problems in the hotel.

The job responsibilities of the supervisor of the food and beverage department are 13 (1). Be fully responsible for store management and operation, formulate monthly, quarterly and annual sales plans and gross profit plans, distribute them to all departments quantitatively and supervise their implementation, and complete the store management indicators issued by the head office;

(2) Maintain a good level of customer service and provide high-quality and value-added customer service for all customers;

(3) Standardize the implementation and improvement of commodity display standards, keep the store's commodity display clean and vivid, and create a warm, polite, clean, comfortable and safe environment for customers;

(4) Strictly control the loss rate of commodities, maintain the high efficiency of employees, reasonably control personnel costs and operating costs, and resolutely implement the "low cost" business strategy;

(5) Carry out inventory management to ensure sufficient goods, accurate inventory, timely and accurate delivery of orders, maintain the correctness of system inventory, maintain the updated quantity of goods, and ensure the continuous delivery of products;

(6) Responsible for the examination and approval of the bonus scheme and the examination and approval of the distribution scheme; Responsible for the performance appraisal and approval of employees, and approve the salary increase, promotion, transfer, appointment and removal of employees within the scope of authorization, including the selection and assessment of management personnel;

(7) Responsible for presiding over the store operation meeting, and supervising and inspecting the implementation of job responsibilities and operation specifications by various departments;

(8) To be responsible for the training of all personnel in the whole store, so as to cultivate operational talents for the development of the company;

(9) Strictly control the quality of store products;

Responsibilities of supervisor of food and beverage department: 14 1. Assist the manager in the daily operation of the restaurant;

2. Through the formulation and implementation of the plan, we can achieve the restaurant's goals in four aspects: customer satisfaction, turnover growth, profit management and personnel development;

3, the restaurant financial system implementation, fixed assets management and restaurant personnel management;

4. Responsible for the external communication at the restaurant level and the maintenance of the surrounding community relations, planning and implementing the single-store planning activities to enhance the brand image;

Requirements:

1, college degree or above, more than two years working experience in chain catering management;

2. Be familiar with the operation and management of restaurants, and master administrative system tools such as training and scheduling;

3. Good communication skills, excellent execution and organization and coordination skills;

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