Responsibilities of the Food and Beverage Department

Responsibilities of the Food and Beverage Department

In the ever-changing modern society, the frequency of job responsibilities is on the rise, including the scope of work, the responsibility to achieve work goals, the working environment, job qualifications and the relationship between posts. So how are the relevant job responsibilities formulated? The following are the job responsibilities of the catering bar I arranged for you, hoping to help you.

Job responsibilities of catering bar 1 1 Remember and abide by all hotel rules and regulations.

2, according to the provisions of the assembly card, dress neatly and generously, be punctual and polite, and obey the command quickly.

3. Be responsible for all the preparations before the bar opens, take charge of the inventory of the day, and issue the goods receipt, which shall be signed by the supervisor for confirmation.

4, responsible for the warehouse to get enough drinks.

5. Accept drinks orders and prepare all kinds of drinks for guests.

6. Be responsible for properly keeping the drinks and other items stored by the guests.

7, responsible for wiping all the cups and utensils, do a good job in health.

8. Save all drinks orders and make financial statements for verification.

9, maintenance equipment in the bar, if there is any damage, fill in the maintenance form in time.

10, keep a good relationship with customers and superiors, and make a daily report of drinks in time.

Food and Beverage Department Job Responsibilities 2 Bar Purpose:

1, try again;

2. Love your job, have a correct attitude and clear thinking;

3. Abide by all rules and regulations of the company;

4. Take the company as your home and devote yourself to your work;

Work with the best mental outlook every day.

Rules and regulations of the Bar Association:

1, clean appearance and appearance;

2. You must sign in five minutes before the specified time;

3. Attend company meetings on time;

4. Don't have long hair and nails, and don't work with illness;

5. Don't eat, drink or take the company's goods;

6. Stand up straight at work, don't fidget, don't talk loudly;

7, shall not be arbitrarily string hillock, something should be reported to the superior in time; Bar workflow:

First, the market is open:

1, inventory item (check)

2, check whether the bar machine can work normally.

3, timely supplement items (complete)

4. Cleanliness (desktop and floor cleaning)

5. Make preparations before placing an order (knives, felt boards, juicers and other tools).

6. Storage and preservation of fruits.

X. operation:

1, eating speed (within 20 minutes)

2. Look at the documents clearly before making them, and make them quickly and accurately after seeing them;

3. Pay attention to hygiene: wear disposable gloves when cutting fruit bowls; 4. Food and beverage quality

Beverage preparation: according to the formula requirements.

Juice: Make sure the juice is fresh and original.

Fruit bowl: beautiful appearance, no deterioration, no stolen goods.

5, pay attention to control the cost, put an end to waste;

6. Rush the meal (rush the waiter to serve)

7. Regular rectification, cleaning and inspection at work;

3. Finishing work:

1. The semi-finished products are sealed with plastic wrap and put in the refrigerator;

2. Clean tools and machines and put them back in their original places;

3. Project inventory

4. Check with the cashier account in the supermarket.

5. Complete the accounts and inventory table in the column.

6. Complete hygiene and cleanliness

7. Write the purchase requisition before leaving work.

8, pay attention to fire hazards, check the electrical equipment in the bar.

Job responsibilities of catering bar 3 1. Be neat, dignified, generous, smiling and polite when you take up your post.

2. Be familiar with the name, time, number and table arrangement of the ordering unit (or individual) on that day, pay attention to record the special activities of the guests (such as birthday celebrations), and report to the supervisor in time if there is any important situation. Take care of clothes for guests and ask if there are any valuables. Valuables remind guests to take care of themselves.

3, sorting, preparing the menu, wine list, found damaged timely replacement.

4. Welcome the guests, guide them to the reserved table or the table that the guests are satisfied with, pull chairs, spread napkins, and hand over menus and wine lists for the guests.

5. When the room is full, be responsible for arranging the arriving customers so that the guests are willing to wait for each other.

6. Pay attention to the names of frequent customers, and increase the intimacy and pride of the guests.

7, always pay attention to listen to the opinions of customers, timely reflect to the superior.

8, always pay attention to all kinds of problems in the reception work, timely reflect to the superior and assist in handling.

9. Master and use polite expressions, such as "Hello, ladies and gentlemen, welcome to our restaurant" and "Welcome to our restaurant".

10, responsible for answering the phone. When ordering food by phone, guests should ask the name, company, time and number of people, and the call should be accurate and fast.

1 1. Introduce all kinds of dishes, drinks and specialties in the restaurant to attract guests to eat in the restaurant. When the guests leave the restaurant after eating, stand at the door to see the guests, ask their opinions and thank them. Welcome guests to come next time. Responsibilities of the floor supervisor in Chinese restaurant

12, make up the daily morning, middle and evening shift personnel, and make attendance records of the foreman and ushers.

13, gfd who checks the waiter before going to work every day.

14. Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to clean and prepare meals and wine utensils.

15, always pay attention to the dining staff dynamics and restaurant service, and provide on-site guidance. In case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and personally serve on the stage to ensure the high standard of service.

16, strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand their file emotions, properly handle their complaints and report them to the Chinese restaurant manager in time.

17. Check the facilities and tableware regularly, formulate the use and storage system, and report to the restaurant manager in time if there are any problems.

18, pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and record his work performance as the basis for selecting the best employee of the month.

19, responsible for organizing foremen and waiters to participate in various training and competition activities, and constantly improving the service level of themselves and their subordinates.

20. Actively complete other tasks assigned by the manager. Job responsibilities of Chinese restaurant manager

2 1, supervise the daily operation of the restaurant, prepare the employee's attendance sheet, check the employee's attendance, and check whether the employee's instrument, personal hygiene, uniform, hair, nails and shoes meet the requirements.

22. Have the spirit of dedication to the company, constantly improve the art of management, be responsible for formulating the promotion strategy, service standards and processes of restaurant managers and organizing their implementation, and require business Excellence.

23. Pay attention to the training of subordinates, organize employees to learn service skills on a regular basis, train employees on company awareness and marketing awareness, and check and make training records regularly.

24, hospitality, modest attitude, properly handle guest complaints, and constantly improve the quality of service. Strengthen on-site management, stick to the front line of business hours, and find and correct problems in service in time.

25. Lead the QC team of the restaurant to check the service quality of the restaurant and ensure the service quality provided by the restaurant.

26. Strengthen the management of restaurant property, master and control the use of items, and reduce expenses and loss of items.

27. Be responsible for the cleaning and sanitation of the restaurant, maintain environmental sanitation, beautify the restaurant, and pay special attention to the cleaning and disinfection of tableware and utensils.

28, timely check the restaurant equipment, establish a material management system, do a good job of maintenance, and do a good job of restaurant safety and fire prevention.

29. Keep a good cooperative relationship with the chef for a long time. According to seasonal differences and guests' situation, study and formulate special menus.

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

3 1. Hold restaurant staff meetings regularly, review the recent service situation, and publish the activity records of QC team.

32, do a good job in guest relations, take the initiative to communicate with guests; Handle guest complaints, take immediate action to solve them, and report to the food and beverage manager when necessary.

Job responsibilities of food and beverage department 4 job content

1, personnel of the comprehensive management department, to comprehensively manage the standards, appearance and quality of water bar products;

2. Arrange employees' schedules, reasonably arrange employees' vacations, and do a good job in employees' daily attendance;

3. Check the daily work of the water bar, control the production cost, prevent waste, reduce loss and prevent theft.

4. Make training plans, arrange employee training courses, urge employees to study hard and improve their professional quality.

5. Assist the manager to make the sales varieties and prices of various drinks in the bar, make the purchase plan according to the actual work situation (inventory and sales) and submit it to the purchasing department for purchase as planned.

6. Formulate various working systems and service processes of the bar, as well as standards such as operation specifications, product quantity, product speed and product decoration.

7. Make daily business day report and hand it in on time. At the same time, do a good job in daily inventory and liquor storage

8. Supervise the staff's work discipline and etiquette.

9. Handle guest complaints or complaints from other departments, and mediate employee disputes.

Workflow:

1, before business

(1) Hold a daily meeting to check the gfd of employees, and ensure that no one is absent and the appearance is neat;

(2) convey leadership instructions, do not miss;

(3) Arrange daily work, listen to the opinions of subordinates, be correct, earnest and patient;

(4) Do a good job of final inspection before business, and be careful.

Step 2 do business

(1) patrol and inspect the water bar, arrange the inspection sequence reasonably and produce products in time as required to meet relevant production standards;

(2) Check whether employees have corruption, cheating and waste, and put an end to all violations of the system;

(3) Handle the complaints of guests and colleagues properly and sincerely;

(4) It is objective and correct to solve employee conflicts.

3. After work

(1) Check the water bar report and be careful.

(2) Have a regular meeting after work and ask questions of the day.

Food and beverage bar 5 job responsibilities 1, responsible for all preparations before meals.

2. Greet the guests warmly, guide them to the right seats, help pull the chairs to give up their seats, and memorize the names of regular customers and VIPs.

3. When dining, politely refuse non-dining guests to visit the restaurant and disheveled guests to eat in the restaurant.

4. Maintain good relations with guests, provide high-quality services according to the needs of guests, and actively promote all kinds of drinks, dishes, snacks and other products.

5. Accept guest orders and provide fast and accurate services for guests according to the prescribed standards and procedures.

6. Answer questions raised by guests about food and hotel facilities, collect comments and complaints from guests, and report to the foreman in time.

7. Be responsible for the cleanliness of the restaurant, keep the environment, service desk, floor and dining table clean and hygienic, and meet the standards stipulated by the hotel.

8. Properly handle emergencies in service and keep the restaurant in good order.

9. Responsible for the maintenance of various service equipment and facilities.

10, responsible for room service.

1 1. Complete other tasks assigned by superiors.