The work contents and responsibilities of the hotel logistics department, please, thank you.

Establish catering logistics department in high-star hotels. In high-star hotels, there is generally no title and establishment of catering logistics department, but in practice, the hotel catering department (including Chinese and western meals and various tea bars) is composed of floor service department (including zero, VIP room, banquet, various meals, conference service personnel and shop service personnel), production department (Chinese and western kitchens) and business sales department (including reservations, customers and customer service). ) and logistics department (meal preparation, customer service, etc. Each hotel has set up the corresponding organizational structure and establishment according to the actual situation. In the so-called logistics department, the most common thing is to set up the food delivery department and the housekeeping department respectively, and each department operates independently. There is nothing wrong with this setting, but some hotels set up the post of logistics department manager according to the actual situation and the principle that the food delivery department is connected with the steward department, and the system unified the management of the food delivery department and the steward department. The advantages of this setting are: 1, saving the cost of human resources, facilitating the management and operation of the system, clarifying the responsible subject, effectively improving the sense of responsibility, reducing links, quickly implementing and implementing, and facilitating the leadership control. Internal structure of catering logistics department of two high-star hotels. It can be divided into two parts: the food delivery department and the housekeeping department. The food delivery department can be divided into various positions and specific functional groups, and the housekeeping department can be divided into functions such as food cleaning, material management and cost control, property management and file establishment, and human responsibility system. Its specific level and post setting are set according to the scale and grade of the food and beverage department. The responsibilities (work contents) of the logistics department of the catering department of a three-star hotel are as follows: tableware cleaning, disinfection and storage; Environmental cleaning and maintenance, swill treatment; Secondary warehouse management, material replenishment and control; Linen management and configuration; Management of furniture property, tableware and utensils, establishment and modification of files; The catering lobby subscribes to and accepts in-place items (collectively) and their use information feedback; Work related to cost control; Pass vegetables and check the quality; Preparation and follow-up of sauces and dishes; Information transmission and exchange; And other corresponding work contents. Management thinking and means. Because this department has a lot of work, involving a large area, different shifts, great differences in the age of personnel, and high management requirements, it needs different management ideas and means. Now some of my experiences are summarized as follows: 1, the food delivery department should pay equal attention to brotherhood and strict discipline management, and pay equal attention to kindness and kindness. 2. Be brave in the management of vegetable distribution department and set an example. 3. The delivery department should establish an open and fair internal environment, select and employ people, and remember which positions to use, which is the foundation of boys' management. 4. Cultivate the backbone, stabilize the core and implement the methods. 5. The shifts of the steward department should be arranged differently. According to the shift time of the whole food and beverage department and the schedule of the finance department (including the warehouse), the shift of the steward department is very important, which directly or indirectly affects the work of the whole food and beverage department. 6. The management of the warehouse and property personnel in the steward department should be different from that of the dishwashers, and their means and methods should be emphasized. Dishwashers should pay more attention to the education of human feelings and quality, strengthen discipline, conduct more on-site demonstrations and explanations, and be emotional and rational. Resolutely deal with those who violate the discipline. 7. It is very important to educate the management style and attitude of the warehouse and property personnel in the management department. In addition, strengthen responsibility management and establish strict rules and regulations and operational procedures. 8. Leaders should be strict with themselves, set an example, require subordinates to do what they have to do first, and must unite all employees to form a good atmosphere. 9, learn more, leaders must master all the business knowledge and skills to be influential, and have good moral quality and professional quality. 10, attach importance to everyone's role and status, and fully respect and attach importance to the achievement of a big family by human resources. 1 1, strengthen system operation and mechanism operation. Fifth, its specific operation is different, so I won't explain it in detail. What I have done is just my simple opinion, I hope my opinion is insufficient!