Catering Service Manager Job Responsibilities

Job Responsibilities of Catering Service Department Manager (Selected 9 Articles)

In life, job responsibilities are used more and more often. Formulating job responsibilities can help improve the vitality of internal competition. , improve work efficiency. How should job responsibilities be formulated? Below are the job responsibilities of the catering service manager that I have compiled for you (selected 9 articles). Welcome to read and collect.

Job Responsibilities of Catering Service Manager 1

1. Obey leadership arrangements, comply with hotel management regulations, and implement work procedures.

2. Properly sell drinks, products, and introduce special dishes to guests.

3. Complete other tasks assigned by superiors.

4. Accurately understand the daily dishes and cooperate closely with the waiters.

5. Provide quality services to guests in accordance with service procedures and standards.

6. Keep records of customer feedback.

7. Study the business, improve your own quality, and continue to improve.

8. Facilities and equipment in the area under your jurisdiction must be reported to the next-level foreman or supervisor in a timely manner for repair.

9. During business hours, maintain good working condition, appearance and appearance, and use service honorifics correctly.

10. After the business closes, do the finishing work.

11. Responsible for the storage and inventory of tableware in this private room. Catering Service Department Manager Job Responsibilities 2

1. Do a good job in the safekeeping of the team’s items and the hygiene of the restaurant.

2. Waiters are required to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

3. Assist the restaurant supervisor in formulating the service standards and working procedures of the restaurant.

4. Responsible for writing a work diary and completing handover procedures.

5. Complete matters temporarily assigned by the restaurant supervisor.

6. Check the attendance status of the staff in this class, whether the preparation work is qualified and ready, conduct assessment and registration of the waiter's work, discipline and other aspects on the day, and report it to the supervisor in a timely manner.

7. Understand the assigned work of the restaurant supervisor and be fully responsible for the work of the team.

8. Lead by example, have a strong sense of responsibility and dare to manage.

9. Cooperate with the restaurant supervisor to conduct business training for subordinate employees and continuously improve employees’ professional knowledge and service skills.

10. Handle service problems and guest complaints and report to the restaurant supervisor.

11. Always pay attention to the movements of guests and supervise employees to take the initiative to treat guests warmly and courteously.

12. Reasonably direct and arrange manpower, and manage the work shifts of the personnel in this shift. Catering Service Manager Job Responsibilities 3

1. Be called on duty on time, report to the leader when leaving the post, and sign the exact time of departure.

2. Make all preparations before the meal according to work procedures and standards. Use trays to set the table, tableware must be undamaged, spare utensils must be sufficient, and the arrangement must be neat and beautiful.

3. Understand the estimated dishes and unusual recommended dishes of the day, and know their prices, taste characteristics, production methods, nutritional values, etc. so that you can do a good job in sales in a timely manner.

4. Welcome guests, smile and say hello to every guest within three meters of you, and help guests pull up their chairs and give up their seats.

5. After the meal is served, provide guests with high-quality service according to service procedures and standards. Ordering, serving, dividing dishes, serving drinks, patrolling tables, checking out, and seeing guests off.

6. Always pay attention to the needs of guests, respond quickly, take the initiative to light cigarettes for guests, change tableware, ashtrays, add wine and tea, and serve before guests indicate.

7. Pay special attention to VIP guests, pay special attention to the elderly, weak, sick and disabled guests, and provide services according to their corresponding standards.

8. Try your best to help guests solve various problems during the dining process, and when necessary, promptly feedback guests' questions and complaints to the supervisor to seek solutions.

9. Do the finishing work carefully at the end of the shift. Catering Service Manager Job Responsibilities 4

1. Arrange the restaurant and tables according to specifications and standards, and make preparations before meals.

2. Banquet department service procedures: Ensure that the tableware, glassware, etc. used are clean, hygienic, bright, and without chips.

Tablecloths and napkins are clean, crisp, without damage or stains.

3. Welcome guests to their seats according to service procedures, assist guests in ordering dishes, and introduce special or seasonal dishes to guests.

4. Keep your appearance neat and tidy, and do not leave your post without permission.

5. Patrol the station frequently, provide various services according to procedures, collect and remove tableware in a timely manner, and change cigarette cups frequently. Good at selling wine and beverages.

6. After the meal, do a good job in cleaning the restaurant.

7. Familiar with the information on the menu and drinks, such as: food preparation methods, etc.

8. Do the finishing work after the meal. Catering Service Department Manager Job Responsibilities 5

1. Focusing on the work of the logistics service center, establish and improve various rules and regulations and job responsibilities of the Catering Service Department, continuously establish and improve the catering management system, and carry out catering operations and management with quality and quantity and safeguard service work.

2. Taking "three services and two educating people" as the service purpose and "continuously improving teacher and student satisfaction" as the service goal, combined with the dual requirements of "educational attributes" and "economic attributes" of university catering , handle the relationship between economic benefits and social benefits.

3. Comprehensively implement the production safety responsibility system and conscientiously formulate and implement various safety management systems, operating procedures and preventive measures. Strictly manage food hygiene, fire safety, and employee personal safety to eliminate various safety hazards, prevent safety accidents, and ensure safe production.

4. Pay attention to the scientific adjustment of the diet structure, the introduction of new varieties, reasonably set the price of meals, and continuously improve the quality of food and service.

5. Clarify the business management objectives, strengthen catering cost accounting and cost control, tap internal management potential, improve the assessment and incentive mechanism, fully mobilize the enthusiasm of employees, and continuously improve social and economic benefits.

6. Strengthen the construction of the workforce, strengthen legal education, professional ethics education and business skills training and assessment, continuously optimize the structure of the workforce, and increase the selection and training of key employees. Pay attention to external exchanges, learn from the advanced management concepts and experiences of peers, and continuously improve the level of business management.

7. Create a platform for communication with teachers and students, give full play to the role of the student union, catering department and other organizations, and guide students to participate in catering management. Regularly hold democratic food management meetings to listen to teachers and students' opinions and suggestions on catering work, and promptly improve and improve catering management and service work.

8. Complete other tasks assigned by the school and the logistics service center. Catering Service Manager Job Responsibilities 6

1. Pass the guest’s request to the kitchen.

2. Carry forward the spirit of mutual help and love, strengthen unity, communicate and understand among employees, and work together to provide good service and reception.

3. Do a good job in sanitation before and after business, keep the restaurant environment clean and tidy, and ensure that tableware, parts, etc. are clean and intact.

4. Pay attention to check the quality of dishes and drinks at any time, and avoid serving substandard dishes and drinks to guests.

5. Take good care of restaurant facilities and equipment and maintain and clean them.

6. Understand the guest reservations and table arrangements for each meal, and provide thoughtful service to guests.

7. Adhere to personal health and cleanliness.

8. Warmly receive every guest.

9. Be familiar with the names of all varieties on the menu and master the unit prices of dishes and beverages and service operation skills.

10. Ensure safety and save electricity and water. Check doors and windows, water and electrical switches, air conditioning switches, and audio conditions.

11. Able to handle various emergencies quickly and effectively.

12. Actively solicit guests’ opinions and suggestions on the quality of the dish base and service quality.

13. Understand the service tasks assigned by the minister and provide quality services to guests.

14. Responsible for replenishing various tableware in the restaurant in time for emergency use.

15. Understand the items brought by the guests and remind them to take them back after the meal.

16. Ensure that all supplies and seasonings are clean and sufficient.

17. Maintain a good relationship with guests through polite reception and smart and knowledgeable conversations.

18. Serve strictly in accordance with the service procedures and service specifications specified by the restaurant. Serve guests with details.

19. Understand and implement the restaurant’s rules and regulations.

20. Responsible for the preparation work before the meal.

21. Understand the guests’ ordering and order drinks and promote the restaurant’s special dishes. Help guests choose according to their taste. Catering Service Manager Job Responsibilities 7

1. Consciously abide by the rules and regulations of the restaurant. You are not allowed to leave your post without permission during work. If there are special circumstances, you must ask for leave in advance.

2. You must dress elegantly and behave elegantly. You must wear work clothes and develop a good habit of polite language. Must be courteous and provide attentive and enthusiastic service.

3. Always adhere to cleanliness and personal hygiene within the scope of responsibilities, and develop good hygiene habits.

4. Familiarize yourself with and master the variety and special dishes operated by the restaurant as soon as possible, and enthusiastically recommend dishes suitable for customers' tastes.

5. When ordering dishes for customers, you must cooperate with the chef and provide timely feedback to the chef on the customer's preferred food information and suggestions for improvement.

6. Cooperate closely with the cashier and assist the cashier to verify the customer’s dining situation in a timely manner. (Quantity of cigarettes, alcohol, and staple food)

7. During work, you are not allowed to chat with customers for a long time to affect the business, and you are not allowed to have wine or dinner with customers. Those who cause a negative impact will be fired. Catering Service Department Manager Job Responsibilities 8

1. Participate in daily general manager work meetings, host daily catering department meetings, and ensure that the hotel’s work instructions are effectively implemented.

2. Complete other tasks assigned by the general manager.

3. Carry out communication, coordination and cooperation between the catering department and other departments.

4. Responsible for formulating the long-term and short-term operating budget of the catering department’s marketing plan, and leading all employees to actively complete and exceed operating targets.

5. Regularly study new dishes with the deputy manager and executive chef of the catering department, launch new menus and carry out various promotional activities in a targeted manner.

6. Pay attention to safety and food hygiene, conscientiously implement the "Food Hygiene Law", carry out regular safety and fire prevention education, and ensure the safety of guests and the safety of restaurant kitchens and warehouses.

7. Responsible for the appointment of heads of subordinate departments and their daily supervision of management work, and conduct regular performance evaluations of subordinates.

8. Check the working conditions of management personnel and the implementation of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete various tasks excellently, and carry out effective cost control.

9. Preside over the establishment and improvement of various rules and regulations, service procedures and standards of the catering department, and supervise their implementation.

10. Regularly go to various departments to listen to reports and inspect work situations, control the income and expenditure of the catering department, set catering prices, supervise procurement and inventory work, and carry out effective cost control.

11. Organize and implement service technology and cooking technology training for catering department employees, improve employee quality, and establish a good image and reputation for the hotel.

12. Establish a good relationship with guests, proactively solicit guests’ opinions and suggestions on catering, actively and conscientiously handle guest complaints, ensure that guests’ catering needs are met to the greatest extent, and improve the quality of catering services. Catering Service Manager Job Responsibilities 9

1. Maintain good hygiene in the area and arrange the countertops according to specifications, and clean glassware. All tableware must be free of water stains.

2. Be responsible for turning off the chandeliers (leaving only energy-saving lamps), air-conditioning, and televisions in time after the guests leave, and sending all dirty tableware to the meal preparation room for cleaning.

3. Go to work according to the time specified by the department, dress neatly, wear light makeup, obey the work arrangements of the minister, and complete all work with high quality and quantity.

4. Responsible for keeping all utensils, tableware, gold and silverware and other items in the self-service area, and responsible for maintenance. If there is any loss or intentional damage, compensation will be based on the purchase price.

5. Before taking up the job, be responsible for cleaning all service utensils and tableware, and doing a good job of sanitation in the responsible area. The work of the day must be completed on the same day.

6. Before going to work every day, you must prepare the "five treasures": notebook, pen, bottle opener, lighter, and miscellaneous folder.

7. Be familiar with the operation of each business department of the company, and do a good job in answering questions and receiving guests.

8. After the guests have finished their meal, prepare the settlement bill according to the specifications. After the bill review is completed, if there is any settlement, please ask personnel above the ordering level to be responsible for the settlement. They should check in advance whether there are any items left behind by the customer and do so. Good job sending guests off.

9. In accordance with the Five Constant Laws formulated by the company, adhere to the Five Constant Laws every day, and adhere to good personal qualities and personal living habits.

10. Be familiar with the relevant terms of all the company’s preferential systems.

11. After the evening market is over, do the finishing work to ensure that the area is in a state of dining, and do the handover work with the minister. Only after the minister's inspection and approval can you leave the post.

12. Actively participate in various trainings organized by the department and the company and shall not be absent.

13. Be proficient in the names and prices of the dishes on the menu, understand the original ingredients of the dishes, cooking methods, taste characteristics and daily high-quality recommendations, be familiar with the varieties, prices and sales situations of all drinks, drinks and cigarettes, and be aware of them in a timely manner Do a good job of selling. ;