First of all, make it clear: you can find the resume template of the catering supervisor in the resume template room under the job forum wwwjob94com. The following points are taken from the resume template of the catering supervisor. You can use these points in the work experience section under your resume, because it will make people more confident that you have work experience and are qualified for this job. As for the details of the resume template, I won't say much.

1. Planning and management:

(1) Be fully responsible for the food and beverage production and procurement of the food and beverage department, and update the products in time according to the market demand;

(2) Fully implement relevant service plans and organizational management systems to ensure the normal development of daily business;

(3) Strengthen the leadership of catering management, do a good job in logistics support, and ensure catering production and service. Regularly patrol the market with chefs and buyers, check the inventory materials, understand the inventory and market situation, and strictly control the procurement, acceptance and storage of catering materials and equipment;

(4) Be fully responsible for the control of catering costs and expenses. Hold regular catering cost analysis meetings to review the cost of dishes and drinks;

(5) Plan and organize catering sales activities, expand catering sales channels and increase catering income;

(6) Maintain a good cooperative relationship with chefs, and study and formulate special menus according to seasonal differences and guest conditions;

2. Health management:

(1) Supervise the cleanliness of the dining room, paying special attention to the cleaning and disinfection of tableware and utensils;

(2) Carry out comprehensive health inspection activities in a planned way to ensure food safety and quality;

(3) Fully implement the national and hotel hygiene laws and regulations, and strictly supervise the implementation of employees;

3. Staff management:

(1) Supervise the managers of restaurants, bars and halls to organize catering services to improve the quality of catering services;

(2) Be fully responsible for the work organization and arrangement of the staff of the Food and Beverage Department, evaluate the performance of the staff of this department, supervise the implementation of the training plan of this department, and implement effective incentives;

(3) Arrange the shift of each foreman, supervise the daily work of the foreman and implement relevant training;

(4) Attend various relevant meetings held by the Food and Beverage Department and complete other tasks assigned by the Food and Beverage Manager.

4. Internal and external communication:

(1) Understand the contents of the departmental work plan formulated by the superior and implement it, and cooperate with the issuance and implementation of various decision-making resolutions of the superior;

(2) Regularly report the operation of the department to the superior manager;

(3) unite employees, create a harmonious working atmosphere and create a comfortable working environment for employees;

(4) Communicate and coordinate with other relevant departments, listen to opinions, and improve the work quality of the food and beverage department.