Job responsibilities of catering supervisor

Responsibilities of Food and Beverage Supervisor (Selected 15)

In today's society, job responsibilities are becoming more and more important to people, and formulating job responsibilities can effectively prevent the phenomenon of job wrangling caused by job overlap. I'm sure that most people have a headache when formulating their job responsibilities. The following is the job responsibilities of the food and beverage supervisor I have compiled for you for your reference, hoping to help friends in need.

Responsibilities of catering supervisor: 1 1. Ensure that the customer department realizes the work plan on time and with good quality.

2. Ensure the sales of direct stores and franchisees go smoothly.

3. Responsible for the implementation of the company's policies in direct stores and franchise stores.

4. Be responsible for the accuracy of market research content.

5. Be responsible for the feasibility of location selection of franchise stores.

6. Be responsible for the security of sales data.

7. Be responsible for the sales tasks, training results and display status of the franchise stores.

Responsibilities of Food and Beverage Supervisor 2 1. Assist the store manager to supervise the implementation of the restaurant operation plan to ensure the perfection and smooth operation of the restaurant operation system.

2, responsible for the management of the bar.

3. Customer relationship management.

4. Assist the manager to manage the property of the restaurant.

5. Strictly implement the restaurant operation management system and business process to ensure the standardized management of restaurant operation.

6, responsible for the safety management of the restaurant.

7. Assist the store manager to manage the store staff.

Responsibilities of Food and Beverage Supervisor 3 1. Responsible for the restaurant manager, implement the work according to the monthly work plan of the restaurant manager, and assist the restaurant manager to continuously improve in his usual work.

2. Supervise the service quality of the staff of this team, and complete customer service with high quality and efficiency.

3. Solve the problems raised by the guests in time, properly handle the complaints of the guests and establish a good relationship with the guests.

4. Be responsible for the business training of the staff of the team, communicate with the staff regularly, and mobilize the enthusiasm of the staff of the team to the maximum extent.

5, strict management of canteen equipment, materials, utensils, etc. In succession, we should be consistent in nature, keep the intact rate, and make a good record of succession.

The fourth part of catering supervision responsibilities (1) implements the market supervision operation system to ensure the benign operation of the market terminal store project.

(2) Improve the standardization of market stores.

(3) Training and assessment of store personnel.

(4) Improve the quality of shops in the market. (image, sales, service)

(V) Implementing the channel promotion plan formulated by the company.

Responsibilities of Food and Beverage Supervisor 5 1. Guide, participate in and coordinate the daily work of Chinese restaurants;

2. Maintain and improve the quality of food and services;

3. Coordinate the work between the Food and Beverage Department and other departments to provide the best service for the guests;

4. Work with chefs and hotel management to make a menu to attract the expected target market;

5. Help the branch manager to achieve the expected sales target and establish the standards of food quality, service quality and hygiene requirements;

6. Evaluate the staff of the food and beverage department and put forward the necessary staff training plan to improve the service level of each department.

The responsibilities of the catering supervisor 6 1. Responsible for the administrative management of the catering department, formulate and implement all plans for catering operations;

2. Responsible for achieving the department's operating income and profit targets;

3. Plan and design menus and develop catering products that meet local needs;

4. Coordinate the working relationship with other departments to ensure that guests get satisfactory catering products and good service;

5. Formulate restaurant marketing strategies, urge employees to do catering marketing well and increase catering sales revenue;

6. Improve the material management system and strictly manage the equipment, materials and utensils of the restaurant;

Responsibilities of the food and beverage supervisor 7 1. Assist the manager of the food and beverage department to carry out employee training to ensure that all the skills of employees meet the standards;

2. Assist the catering manager to implement the hotel's policies and guidelines and the company's brand standards; 、

3. Communicate with employees regularly and maintain established policies and guidelines;

4. Keep effective communication with the kitchen and keep the operation desk clean and tidy;

5. Maintain good customer relationship and improve personal professionalism;

6. Assist the catering manager to determine the weekly shift of the department;

7. Put forward good ideas and suggestions when designing menus and food promotion;

8. Accept other jobs arranged by the restaurant manager.

The responsibilities of the catering supervisor 8 1. Responsible for drafting the business plan of the food and beverage department and implementing the relevant rules and regulations of the department;

2. According to the overall business indicators of the hotel, be responsible for drawing up the restaurant budget plan and business indicators, reviewing the restaurant business statements, conducting business analysis and completing relevant reports;

3. Cooperate with other departments to explore various sales opportunities to increase income. Launch a variety of promotional activities that can bring excellent dining experience to guests.

4. Responsible for the work of each module of the food and beverage department, coordinate the distribution of personnel according to the needs of the restaurant, and ensure the smooth coordination of all work;

5. Responsible for organizing the research of catering dishes and the planning of banquet activities to continuously improve the quality of catering services;

6. Be responsible for providing catering manpower requirements and job descriptions. , cooperate with and implement human recruitment, create employment opportunities and staffing;

7. Be responsible for drawing up departmental staffing, promoting personnel recruitment and development, formulating personnel training plans, carrying out special catering training, and continuously improving staff service capabilities;

8, responsible for catering service satisfaction survey, collect and organize the results, and implement the improvement plan according to the decision;

9. Responsible for sorting out and optimizing catering service standards and processes;

10, complete other tasks assigned by leaders.

Job responsibilities of catering supervisor 9 1. Assign tasks to waiters according to business conditions to ensure quality service.

2, timely feedback to the operation department manager and chef guest information about food and service, understand the guest's situation, to serve important guests.

3, properly handle the problems in the restaurant and the opinions of the guests, and timely report to the operation manager.

4, regular inspection, inventory restaurant equipment, tableware, linen and other items, and report the results to the operation manager.

5, urge the waiter to do a good job of restaurant safety and cleaning, to ensure that meet the standards stipulated by the company.

Responsibilities of catering supervisor: 10 1. Responsible for assisting the catering director to manage the catering items of subordinate wedding banquets on a daily basis.

2. In the daily work of large restaurants, if the service points are insufficient, put forward improvement suggestions and implement them.

3. Coordinate the daily good cooperation between the front office and the back kitchen.

4. Relevant training for catering service personnel.

5. Assist the leaders in overall management of catering projects and maintain good communication with Party A. ..

Job responsibilities of catering supervisor 1 1 1. Under the authorization of the general manager, be fully responsible for the daily operation and management of hotels and catering lines; Be fully responsible for the operation, market expansion, supply, quality control and development work plan of each store, and supervise the daily operation and management;

2. Seriously implement the company's resolutions and report the operation and management to the general manager on a regular basis;

3. According to the target management requirements formulated by the company, be responsible for formulating store management plans and requirements and organizing their implementation;

4. Establish and improve the store management system, formulate a reasonable workflow, and establish a streamlined and efficient operation framework system;

5. According to the market situation and the actual situation of the company, organize the formulation of the overall marketing plan of the store, examine and approve all kinds of sub-plans and organize their implementation;

6. Draw up a development plan, and organize its implementation after being approved by the company;

7. Responsible for holding monthly work meetings and other regular meetings, reporting the company's operation and management in time, arranging and checking monthly work tasks, and studying and solving related operation and management problems;

8. According to market research, expand the feasibility of branches, franchisees and cooperative projects.

Responsibilities of catering supervisor: 12 1. Be responsible for the sales of high-end clubs that the company is open to the outside world, and assist superiors (managers) to be responsible for the management of clubs to ensure the normal operation of clubs. Be able to actively respond to various business indicators issued by the company, such as turnover and sales, and cooperate with superiors to complete them;

2. Make a good sales plan and implement it to ensure that all sales activities strive to achieve sales targets and market plans;

3. Establish and maintain a good cooperative relationship with customers, and constantly develop potential customers to increase economic benefits;

4. When the customer arrives, check all the work arrangements and provide quality service and VIP reception for the business groups who arrive at the store;

5, familiar with their own customer classification and customer demand characteristics, establish customer files, regularly update the customer list;

6. Pay attention to the market dynamics, collect the information of major competitors and peers, and effectively analyze the sales performance and current situation;

7. Establish and maintain good cooperative relations with various departments.

8. Complete other tasks assigned by superior leaders.

Responsibilities of the catering supervisor 13 1. Attend the office meeting of the food and beverage department, accept and implement the work instructions of the food and beverage director, and be responsible and report on his work;

2. Be fully responsible for the daily work of the restaurant, organize and participate in daily catering meetings, convey the work requirements of the hotel department, ensure the normal operation of the restaurant business, and complete the specified business indicators;

3. Participate in setting the price of hotel varieties required for operation, be responsible for organizing manpower reasonably, implement standardized services, and maintain the quality service level;

4. Be responsible for the on-the-job training of restaurant employees, and constantly improve the professional quality of all employees;

5. Responsible for the management of restaurant equipment and property, control the consumption of materials, establish a health system, and supervise the implementation of the renovation of Chinese restaurants;

6. Establish a good cooperative relationship, communicate with the catering department and coordinate the work;

7. Adhere to the management of the service site, check and urge employees to do all the work in strict accordance with the service regulations and quality requirements of the restaurant to ensure safety, high quality and high efficiency;

8. Understand the source of goods and the dining menu, and organize the restaurant floor attendants to actively promote all kinds of dishes and drinks;

9. Be responsible for the management of property, equipment and materials on the restaurant floor, and do a good job in the collection, storage and loss reporting of property management and three-level accounts of materials and materials. Keep the floor equipment and facilities of the restaurant clean, intact and effective, report for repair in time and put forward suggestions for updating and purchasing;

10, seriously deal with the opinions, suggestions and complaints of the guests on the floor service of the restaurant, and make timely rectification;

1 1, responsible for on-the-job business training for restaurant employees, and constantly improve the professional quality of all employees;

12. Complete other tasks assigned by the leaders.

Responsibilities of the catering supervisor 14 1. Responsible for the daily management of the restaurant, keep close contact with the kitchen to ensure the service quality of the restaurant.

2. 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.

1 1, responsible for personnel training management.

12, responsible for reception and so on.

Job responsibilities of catering supervisor 15 1. Understand the distribution of high-end social catering in hotels, western restaurants, chain leisure bars and other societies;

2. Understand the trends of competitors and make quick responses to product lines and prices;

3. Be responsible for selling the company's products, and cooperate with the marketing department of the company to promote new products;

4. Maintain the relationship between old customers and develop new customer resources;

5. Report the business situation and analyze and summarize it every month.

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