In our daily life, we are all directly or indirectly related to job responsibilities, which refer to the work content that a post needs to complete and the scope of responsibility that it should undertake. So, have you mastered the format of job responsibilities? The following is the job responsibilities (selected 1 1) of the large-scale food and beverage department compiled by me for your reference, hoping to help friends in need.
Responsibilities of large-scale catering department 1 1. Implement the company's various management systems, organize the establishment and improvement of departmental system processes and guidelines, and supervise their implementation;
2. Make departmental work plans, blaze new trails, enrich business characteristics, and lead departmental colleagues to complete various sales and business indicators of catering;
3. Carefully supervise the implementation of the process of production, sales and distribution of catering commodities, strengthen the management of production, procurement and preservation of catering commodities, improve and implement work norms, ensure food hygiene and safety, and optimize the dining environment;
4. Supervise restaurants and water bars to prepare and sell materials before business, standardize services during business, check out after business, take inventory and close the park;
5, daily routine inspection, supervision of restaurant service quality, assist in handling customer complaints;
6. Strengthen the management of purchase channels, establish good cooperative relations with suppliers, and constantly enrich catering categories to meet the diversified needs of customers and changing market demand;
7. Reasonably arrange the daily work of the personnel in each position of the department, and supervise and coordinate the personnel in each position to finish the work smoothly;
8. Organize departmental post knowledge training, improve work efficiency, regularly evaluate work performance, and establish a talent pool;
9. Check and supervise the standardized use of facilities and equipment such as restaurants and water bars, and do regular maintenance;
Job responsibilities of large-scale catering department 2 1, responsible for implementing and executing the decision-making and operation plan of the restaurant manager. Supervise and inspect the implementation of work tasks by managers at all levels.
2. Complete all the affairs assigned by the hotel, assist the manager to hold the meeting on time, accurately carry out the instructions of the manager, arrange the work, sum up the gains and losses, and optimize the management ideas.
3. Assist the manager to handle the work in the coordination department, inspect the hotel regularly, and be responsible for the regional health and safety supervision.
4. Responsible for supervising the implementation of the management system of the department, checking the operation procedures and service specifications of each post, providing customers with high-quality products and satisfactory services, and ensuring the normal operation of business hours.
5. Be responsible for the safety management of this department, and urge all departments to strictly implement the food hygiene system and various safety management systems. Do a good job in the implementation of the food hygiene system, carry out fire safety education, and organize the competent personnel of various ministries to inspect and evaluate the hygiene, fire prevention and safety work regularly to ensure the normal operation of all the work in this department.
6. Pay close attention to employee training, do a good job in ideological and political work, care about employees' lives, appoint and assess employees, make rewards and punishments clear, supervise the heads of various departments to convey and implement work requirements, mobilize employees' enthusiasm and complete hotel requirements.
7. If there is an emergency, the handling should be well organized, the method should be correct and proper, and the restaurant manager should be reported in time, and the whole incident should be recorded in writing for the record.
8, understand the daily business situation, timely grasp the information of various affairs of the department. Assist the manager to make service skill training plan, conduct employee training, establish training assessment system, and strengthen the evaluation, reward and punishment of employee training.
9, strengthen the daily management of equipment, urge employees to use all kinds of equipment correctly, and do a good job of equipment maintenance.
10, establish good relations with guests, actively solicit guests' opinions and suggestions on catering, and properly handle guest complaints.
1 1. Go to the staff group from time to time to learn about the living conditions and working emotions of employees, and report to the manager when necessary.
12, set an example, strictly abide by various rules and regulations and management regulations, be strict with yourself and set an example.
Responsibilities of large catering department 3. Directly responsible to the general manager, fully responsible for hotel management.
2. Assist the general manager to make decisions on the operation and management of the hotel and improve the operation system; Responsible for the implementation and execution of the general manager's decision-making and business plan.
Three, responsible for the supervision and inspection of the implementation of the tasks of managers at all levels.
Four, responsible for assisting the general manager to hold a regular meeting, summing up the gains and losses, and optimizing the management ideas.
5. Be responsible for regularly checking the health and safety supervision inside and outside the hotel.
Six, responsible for assisting the general manager to handle and coordinate the work between departments.
Seven, responsible for all the affairs of the hotel administrative office, warm and polite contact with outsiders.
Eight, responsible for assisting the general manager to supervise the implementation of the management system of each department, check the operating procedures and service specifications of each position, and provide customers with quality products and satisfactory services.
Nine, accurately implement the general manager's oral or written instructions, and actively and excellently complete the task.
Ten, adhere to the daily meal time in the first-line service site inspection and supervision, to ensure the normal operation of business hours.
Eleven, responsible for establishing and improving employee files, do a good job in personnel management; Report the personnel changes of the hotel to the general manager in time.
Twelve, irregular in-depth staff groups, understand the life and work mood of employees, and report to the general manager when necessary.
Thirteen, responsible for the management of the hotel's internal items, familiar with the name, model, specification, unit price and use of all kinds of items needed by the hotel. Check whether the purchased goods meet the quality requirements, and be responsible for supervising the hotel's procurement and quality requirements.
Fourteen, responsible for formulating and improving the safety system and measures, deploying the work plan of the security department, arranging and checking the implementation; Responsible for organizing the investigation of major cases and accidents in the hotel, and putting forward handling opinions to the general manager and reporting the investigation results.
15. Responsible for formulating the maintenance management measures of the hotel engineering department, reasonably arranging the smooth development of engineering maintenance and equipment maintenance, and ensuring the daily normal operation of the hotel.
Sixteen, responsible for regular inspection of the use of computer systems, regular maintenance of computer equipment; Responsible for organizing ordinary personnel to carry out troubleshooting and consumables replacement training.
Seventeen, dealing with emergencies, the organization should be strict, the method should be correct, and properly handled, and timely report to the general manager or relevant departments, and record the whole process of the incident in written form for the record.
Eighteen, abide by the law, set an example, strictly abide by the rules and regulations and management regulations, strictly abide by the law, set an example.
Job responsibilities of large catering department 4 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.
Job responsibilities of large catering department 5 1. Responsible for formulating the marketing plan and long-term and short-term operating budget of the food and beverage department, and leading all employees to actively complete and exceed the business objectives.
2, presided over the establishment and improvement of 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 large-scale catering department 6 (1) Attend regular departmental meetings and various business meetings on time, and be responsible for organizing and implementing them in strict accordance with the plan drawn up by the department manager.
(2) Strengthen the daily management of each position in the frontcourt of the Food and Beverage Department and cultivate the management and supervision level of restaurant managers.
(3) Strengthen the design, organization and reception of various meetings, banquets and large-scale activities, formulate detailed service reception plans in advance, and supervise and inspect them to ensure the reception effect of the activities.
(4) Check the standardization of services according to standards, provide high-quality services for guests, and personally arrange VIP reception to ensure the service effect.
(5) Grasp the customer situation of each meal, reasonably adjust the service force, and communicate and control the overall service process. Ensure the smooth completion of various service receptions.
(6) Attend the briefing of each team from time to time, strengthen the daily patrol inspection, solve the problems found in time, summarize the reasons and conduct case analysis.
(7) Coordinate the cooperative relationship within the post under its jurisdiction and between other posts.
(8) According to the plan, conduct job skills training for subordinate employees on a regular basis.
(nine) to examine and approve the rules and regulations and working procedures of the posts under their jurisdiction.
(10) Set a good example for subordinates, stimulate their enthusiasm and creativity in various ways, and tap the potential of employees.
Responsibilities of large-scale catering department 7 1, responsible for the minutes of meetings held by the department and conveying the instructions of the manager of the catering department.
2. Be responsible for the attendance of foreign employees in the Food and Beverage Department, make records and report to the Finance Department and the Personnel Department.
3. Receive and keep all kinds of documents and contracts of the Food and Beverage Department and all kinds of documents, official letters, letters and contracts of other departments.
4, responsible for receiving visitors, handling all kinds of telephone, telex, fax.
5. Be responsible for the replacement of menus in various restaurants and the production of banquet menus.
6. Responsible for issuing all restaurant bills of lading, purchase orders and check application forms.
7. Complete other tasks assigned by the food and beverage manager and deputy manager.
Responsibilities of large catering department 8 1. Receive visitors, answer related questions, handle all kinds of telephone calls, faxes and photocopies.
2. Be responsible for the minutes of meetings held by the department and convey the instructions of the director of the food and beverage department.
3, send and receive all kinds of documents, statements and other written materials, processing and archiving documents.
4. Responsible for the attendance of foreign employees in the food and beverage department, make records and report to the finance department and personnel department.
5. Be responsible for the replacement of menus in restaurants and the production of various banquet menus.
6. Be responsible for issuing all restaurant pick-up orders, purchase orders and transfer orders.
7. Complete other tasks assigned by the Director of Food and Beverage Department.
Job responsibilities of large-scale catering department 9 1. Formulate and organize the implementation of various business operation plans of the Food and Beverage Department.
2, supervise the implementation of the standardized management system of the 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, rationally arrange, ensure food quality, 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 large-scale catering department 10 (1) The manager of 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.
(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.
Job responsibilities of large-scale catering department: 1 1 1. With a high sense of professionalism and responsibility, do a good job, send and receive goods with clear procedures and clear accounts.
2, the work should be organized, according to the restaurant, kitchen, the amount of various materials to make a plan every week and collect from the property department, neither backlog nor shortage. All items should be stored in categories to prevent mildew and deterioration.
3. Every city will sort out the tablecloths and tablecloths replaced by restaurants and send them to the laundry department for painting. The table towels and tablecloths brought to the dining room floor must be cleaned with dirt, and the recovered table towels and tablecloths should be replaced if damaged.
4. Valuables such as gold, silver and jade articles should be cleaned, packed and counted after each closing. Fixed tableware in restaurants, such as silverware, knives and forks, should be counted every day. Damaged and lost tableware should be traced and claimed according to the price.
5. Equipment and supplies used for banquets, receptions, buffets, concerts, fashion shows, exhibitions and seminars in Dali. It should be counted and then classified into Chen Fang to prevent loss and damage.
6. Service appliances and articles such as ballpoint pens, menus and toothpicks, sanitary articles such as brooms, mops, rubber gloves, vacuum cleaners and detergents, and office articles such as pens, ink, paper and notebooks should be distributed in a planned way, without overstocking, waste and rational use.
7. For special articles, such as alcohol for hot pot, wrong alcohol for hot basin, candles for western restaurant, birthday cake, etc. , to prepare some spare. Flammable articles should be stored separately to prevent fire.
8, irrelevant personnel are not allowed to enter the warehouse, smoking is not allowed in the warehouse. Pay attention to fire prevention, virus prevention, moth prevention and bite prevention, and pay attention to the hygiene of the warehouse.
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