What are the positions in the hotel catering department?

Hello, I'm just catering. It depends on the size of your hotel. According to the normal situation, there is a catering manager, and there is a supervisor below (the food delivery department of the banquet hall plus a general manager). The number of foremen under each supervisor is determined according to your workload. You can add a team leader below to facilitate the management of the foreman, and the rest are waiters. This is a relatively common configuration. It should be determined according to the type and scale of the hotel and the configuration of the department. First, to ensure the smooth management of the guest experience, management should not be too tired. The second is to contact other departments.

I hope this helps.