The job responsibilities of the restaurant

Job responsibilities of restaurants (6 selected articles)

In the real society, job responsibilities play an increasingly important role. Job responsibilities refer to the specific work content, the responsibilities of workers, reaching the standards required by superiors and completing the tasks assigned by superiors. Presumably, many people are worried about how to formulate job responsibilities. The following are the restaurant job responsibilities (6 selected articles) I collected for you. Welcome to share.

The responsibility of the restaurant is 1 (1). Read the shift change book before going to work every day and pay attention to the tips of the regional director of the company, reasonably command and arrange the manpower and manage the work shifts of the employees in this class. Check whether the attendance and preparation of class staff are qualified and ready, check and register the work and discipline of waiters on that day, and report to the supervisor in time.

(2) Check the cleaning and maintenance effect within the jurisdiction, check the working conditions of employees at any time, check cleaning supplies and appliances, make timely adjustments, and report any abnormality in time.

(3) To guide and evaluate the work quality of subordinates. Be responsible for the business training of employees and improve their cleaning and maintenance skills.

(4) Complete other tasks assigned by superiors, assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards. According to the customer's situation, be responsible for the work arrangement and deployment of employees in this department, do a good job of succession, arrange employee shifts and rest days, and be responsible for employee attendance.

(5) During the business period, be responsible for the supervision, inspection and communication of the whole restaurant. Responsible for implementing the business training plan of the front office staff, and assessing and evaluating the subordinate staff. Properly handle all kinds of problems and complaints of customers in customer service, actively solicit customers' opinions and feedback relevant information to the manager in time.

(6) Check the checkout process, and guide employees to check out the guests correctly. Supervise the waiter to use the front office facilities, equipment and supplies correctly, do a good job in cleaning and hygiene maintenance, submit the equipment maintenance list in time, control the loss of tableware and replenish the missing items in time.

(7) Supervise employees to abide by the rules and regulations and safety regulations of the hotel, and ensure that the dining environment is clean, beautiful and comfortable. Every Monday, every employee in the previous week will summarize and fill in the comprehensive appraisal form and submit it to the minister.

(8) Every day, you must fill in the handover record, handle the problems in service and guest complaints, and report to the restaurant minister. Supervise and check the work quality, work standards and service attitude of subordinates.

(9) Cooperate with the restaurant minister to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. Do a good job in the use and management of the team's goods.

(10) Check the order of employees and the implementation of various rules and regulations, provide work guidance and on-site training for employees, formulate and organize the completion of regular cleaning plans, timely complete the instructions issued by superiors or report the problems found in time, record the on-site decisions made by superiors in time and sign them by superiors, and record the above information in the work log respectively.

(1 1) Keep an eye on guests' movements at any time, supervise employees to treat guests actively, enthusiastically and politely, and ask waiters to be familiar with the characteristics of dishes, be good at selling dishes and drinks, and complete the tasks temporarily arranged by the restaurant minister.

The responsibility of the restaurant 2 1. Conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Formulate the service standard and workflow of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the chef to improve the work.

6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean.

8. Do a good job in supporting the restaurant and fire prevention.

9, completes the work log, completes the shift work, completes the work plan and work summary.

Restaurant Job Responsibility 3 (1) is responsible for the manager of the restaurant department, plays the role of assistant, and completes all tasks assigned by superiors on time with good quality and quantity.

(2) Be responsible for the gfd and attendance discipline of restaurant employees.

(3) Be responsible for cleaning the area and tableware, and make a reasonable periodic health plan.

(4) Be responsible for the daily pre-meal meeting on this floor, reasonably mobilize personnel and assign work according to the business situation, so as to make the best use of people.

(5) Strengthen business supervision, adhere to front-line command, find and correct problems in the service process in time, continuously improve service quality, and properly handle guest disputes.

(6) warmly receive new and old customers, be modest and prudent, meet all reasonable requirements of customers in time, pay attention to collecting customer files and opinions and report to the department manager in time.

(7) Be responsible for forecasting and controlling regional turnover, operating expenses and labor, making regular inventory, reasonably controlling losses and strengthening property management.

(8) According to the predetermined banners, water labels, flowers, stereos and other materials, do a good job in banquet and VIP reception.

(9) Be responsible for the horizontal contact between the restaurant and the engineering department, warehouse maintenance department and kitchen department, and complete coordination matters such as maintenance application, procurement and delivery.

(10) is responsible for the formulation and implementation of the business training plan for employees on this floor, continuously improving the professional quality of employees, and authorizing the foreman to implement the service skills training plan according to the plan.

(1 1) Make work plan, work summary and work report, and report to the department manager regularly.

The responsibility of the restaurant 4 1. Supervise and complete the daily operation and management of the restaurant sales department, prepare the staff schedule and attendance table, check the attendance of employees, and check whether the instrument and personal hygiene, uniforms, hair, nails and shoes of employees meet the requirements of the hotel. Lead F&B staff to abide by the rules and regulations of the hotel.

2. Understand the source of goods and the price of raw materials, understand and master the stock and culture of various foods in our store, especially the precious varieties such as swallows, wings, abalone and seafood game, and pay attention to promotion and sales.

Be sure to pay attention to the warm and friendly service when receiving the guests who come to order. Answer their questions patiently and be careful when introducing hotel features to them.

4. Pay attention to coordinate the arrangement of private rooms and banquet orders, and make banquet menus according to guests' requirements; Pay attention to the collocation and the taste of the guests when writing the menu, and finally submit it to the manager of the food and beverage department for approval.

5. Have marketing awareness, assist the marketing department to establish customer history files, communicate with customers more, and establish good relations; Care about the guests' meals and give feedback in time; Make new customers and constantly expand business targets.

6. Have the spirit of dedication to the company, constantly improve the art of management, be responsible for formulating service standards and processes and organizing their implementation, and require the business to keep improving. Make a training plan, carry out targeted training on a regular basis, and constantly improve the quality of service.

7. Pay attention to the training of employees under the catering department, organize employees to learn service skills regularly, and participate in English training organized by the hotel; Train employees in service awareness and marketing awareness, check regularly and make training records.

8. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality and strengthen on-site management. Business hours must be at the front line, supervise all catering personnel's problems in service and correct them in time.

9. Be responsible for the cleanliness of the restaurant before opening and keep the environment clean and tidy. In order to ensure food safety, drinks and drinks provided to guests must be within the shelf life.

10, check the restaurant equipment in time, establish the material management system of the food and beverage department, and strictly manage it; Do a good job of safety and fire prevention in the restaurant business department.

1 1, to supervise the checkout work of the foreman; Handle complaints immediately and report to the manager of the food and beverage department for the record.

12, familiar with and master the area, height, lighting and quantity of banquet halls and private rooms; The number of people who can hold banquets, tea parties and other different forms of banquets; Design the characteristics of decoration in order to introduce them to the guests.

13, but also pay attention to the hospitality of all departments in the restaurant, modest and prudent. Pay attention to the methods of coordination and communication between departments, and hope to get the cooperation, help and support of all departments for the banquet work.

The responsibility of the restaurant. Responsible for the specific implementation of security department management.

Second, according to the safety system and post responsibility system, establish and improve other safety-related implementation rules, and strictly supervise the implementation.

Three, the security personnel responsible for attendance management, must truthfully fill in, can't hide.

Fourth, arrange security leave and distribute it reasonably.

Five, unity security guards, do Qi Xin work together, in the same boat * * *, don't quarrel, don't fight Europe, don't gossip, disturb the order.

Sixth, do a good job in uploading and publishing management information.

Seven, coordinate the relationship between security and other department employees.

Eight, have the right to suggest the appointment and removal of security personnel.

Nine, take good care of all kinds of special safety machinery, and make records of recipients.

Ten, must organize all security personnel to hold a summary meeting every week, make records, and report to the superior leadership.

Eleven, regular and irregular arrangements for fire prevention and anti-theft exercises, enhance the actual combat ability.

Restaurant job responsibilities 6 1. Conscientiously implement national laws and regulations and actively cooperate with local public security departments.

2. Every day 165438+ 0: 30 a.m.-2: 30 p.m. and 5:30-9:30 p.m., the security personnel will direct the vehicles to park in an orderly way at the scene.

3. After the suspension of business, security personnel shall clean up the site in time, and irrelevant personnel shall not stay at the site.

4, security personnel to check the safety work every day, do fire prevention, theft (after cleaning, inspection, patrol).

5, security personnel do hand succession, and make records on duty.

6. Be familiar with the terrain of the restaurant and the distribution and use of fire-fighting facilities. Call "1 19" immediately if you find a fire, and notify the relevant leaders of the company.

7, security personnel absolutely obey the boss's instructions.

8, the personnel on duty stick to their posts, shall not be absent without leave.

9. Without the permission of the branch manager, the security guard on duty shall not allow others (including employees) to stay in this restaurant.

10, in addition to the implementation of regional security management regulations, the above terms must be observed.

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