I need a detailed social catering staff code and the responsibility system for each post! Including welcome, cleaning, food delivery, waiter, foreman, supervisor and store manager.

I. General Manager

1. Be responsible to the board of directors, and implement comprehensive administrative management of the hotel according to the management authority specified by the board of directors.

2. Adhere to the principles, policies, decrees and relevant provisions of the party and the state, represent the hotel externally, and appoint and dismiss subordinates internally.

3. Regularly announce the work to the board of directors, and conscientiously and resolutely implement the resolutions and decisions of the board of directors.

4. Inspect and supervise the work of middle and senior managers, and conscientiously implement the resolutions and decisions of the board of directors.

5. Review the financial statements regularly to understand and master the business dynamics. 、

6. Patrol the business premises, check the service quality and work efficiency, and find and solve problems in time.

7 responsible for the collection, analysis and research of business data and information related to the same industry and market.

Second, the floor manager

1, directly responsible to the general manager, responsible for all the work of the floor, bar, food delivery department and dish washing department of each restaurant, making the annual and monthly business plan of the restaurant, and leading all the staff to complete various tasks and business indicators. Analyze the operation and report to the general manager in time.

2. Promote the sales of dishes, work with the director of production department to develop various dishes and launch new recipes according to market conditions and customer needs.

3, formulate the standard operating procedures of the department, check and supervise the department personnel at all levels to complete the work.

4. Control the standards, specifications and requirements of food and beverage, correctly grasp the gross profit margin, do a good job in cost accounting, strengthen the management of food raw materials and articles, reduce costs and increase profits.

5, pays special attention to the maintenance of equipment and facilities, and get a reasonable use.

6, pays special attention to the safety and health work, organize the health appraisal of people, environment, operation and other aspects, implement the food hygiene system, and carry out regular safety and fire prevention education.

7. Pay attention to the training of employees and cultivate new forces for the hotel. Grasp the ideological trends of employees and attach importance to their ideological education.

8. Warm hospitality and modest attitude. We should properly handle the complaints of guests and constantly improve the quality of service.

9. Strengthen on-site supervision. Adhere to floor command during business hours, and find and correct problems in service in time.

10, carefully arrange all kinds of work of subordinate departments.

1 1, responsible for the procurement and receipt of goods in this department.

12, in the spirit of making more contributions to the hotel, constantly improve the management art and strive for perfection in management.

12, floor manager: 90% management+10% service.

Third, the floor supervisor

1, job responsibilities

(1) Serve the guests in the designated area according to the hotel regulations.

(2) Command and coordinate the service of the foreman and waiter to the guests.

(3) Assist the manager to carry out all the business of the restaurant and carry out related work.

2, professional knowledge requirements

(1) has rich experience in catering services.

(2) Know how to assign the work of the foreman and waiter.

(3) Have a deep understanding of the service process and technology of catering.

(4) Require flexibility and the spirit of hard work.

3. Scope of work

(1) is responsible for handling (arranging) the daily work of the restaurant.

(2) Arrange the duty schedule of restaurant staff.

(3) Fully supervise the work and behavior of employees.

(4) Handling emergencies and complaints during business hours.

(5) Fill in daily business records and attendance.

(6) Strengthen the contact with guests and improve the reputation of the hotel.

(7) Assist and organize personnel to conduct on-the-job training for employees.

(8) Perform all tasks assigned by superiors.

Fourth, the floor foreman job responsibilities

1, responsibilities and authorities

(1) Responsible for the supervisor of the restaurant, the attendance assessment of employees, and the right to praise, criticize, reward and punish employees according to their performance.

(2) Have the right to arrange the work of subordinates according to daily work and reception tasks.

(3) Have the right to deal with problems in work and complaints from guests, and report to the supervisor and manager in time if they cannot be handled.

(4) Floor foreman: 10% management +90% service.

2. Business requirements

(1) Proficient in the service process of banquets, receptions and informal meals.

(2) Assist the supervisor in designing and arranging various banquets, cocktail parties, buffet parties, tea parties, exhibitions, etc.

(3) Be familiar with and master the varieties and prices of dishes and snacks in this restaurant, as well as the varieties, origins, degrees, characteristics and sales prices of drinks in this hotel.

(4) Strong organizational skills, able to lead subordinates to do a good job in reception services and make guests feel satisfied.

(5) Study hard on catering business, management knowledge and service knowledge, and constantly improve business level and working ability.

3. Work function

(1) Pay attention to the attendance of subordinates, check whether the employees' gfd is qualified, and urge them to correct the unqualified ones.

(2) Work before meals

A. understand the guest's order of the day.

B. assign employees' work according to the situation.

C. check whether the waiter's pre-meal preparation is perfect, whether the seasoning and ingredients are fully prepared, whether the restaurant is clean and tidy, whether the hygiene is qualified, and try to do well if it is unqualified.

(3) Work after the opening of the market

A. When dining, guests should stand in a certain position and observe carefully, and instruct the waiter to serve the guests.

B.you should personally receive important guests and set an example.

Properly resolve the contradiction between employees and guests and report to the supervisor when necessary.

D. After the guest has finished eating, he should pay the bill for the guest in person to prevent the bill from being omitted or lost.

(4) Work after the market closes

A. Tableware collection: after receiving the meal, personally urge the staff to clean the countertops and tableware, and send them to the dishwashing department for reasonable classification.

B. Return to the dining table: clear the tableware, spread the tablecloth, set the table and restore it to its original state.

C. check hygiene.

D. report the shift situation to the supervisor.

E. Shift with the next shift, and record the unfinished work in the shift book, which will be supplemented by the next shift foreman.

V. Job responsibilities of waiters

1, implement the service regulations and standards formulated by the superior, and provide services in strict accordance with the service process.

2, according to the instructions of the foreman, responsible for the decoration of furniture and tables.

3, familiar with recipes and drinks, and actively promote to the guests. Fill in the menu and wine list ordered by the guests according to relevant regulations.

4. Complete the replacement of dining room, tableware, linen and miscellaneous items.

5. Actively participate in training, constantly improve service skills and skills, and improve service quality.

6. Keep the restaurant clean and take good care of hotel property.

7. Enthusiastic customer service.

Vi. Responsibilities of the usher

1. Use service honorifics, greet guests with smiling faces, and take the initiative to ask several guests. When guests leave the restaurant, they should smile and thank them.

2. Bring the guests to the table and ask for their permission. When the restaurant is full, you should patiently explain and serve the guests.

People have completed the registration and waiting procedures.

3, when there is a phone, should accurately fill in the book, and repeat it to the guests.

4. Remember the names, habits and preferences of frequent customers as much as possible to make the guests feel at home.

5. Be familiar with the hotel's service facilities and projects, so as to answer the guests' inquiries. Responsible for public health in the designated area.

Seven, bar foreman job responsibilities

1. According to the characteristics and requirements of the hotel, clarify the sales varieties and prices of drinks in this hotel, submit them to the manager of the catering department for review and report them to the general manager for approval.

2. Explain the service methods of various beverages in detail.

3. Formulate the working rules of bartenders.

4. Be familiar with the source, brand and specifications of drinks, control the purchase, collection, storage and sales of drinks, and control the number of wine warehouses to rationalize them.

5. Control the quantity and quantity of wine varieties, check the quality of wine products, reduce losses and reduce costs.

6, check and urge the bartender to strictly perform their duties, improve work efficiency, finish the task on time and with good quality.

7. Train the bartender's management awareness, service skills and related bartending skills.

8. Master the equipment, utensils and property of the bar, and make regular inventory and maintenance.

9, to ensure the scope of fire safety work.

10, so that the personnel of its various departments can maintain good cooperation and coordination with each other.

Eight, the bartender job responsibilities

1, carry out the instructions of the foreman and strive to complete the tasks assigned by the foreman.

2. Proficient in business and familiar with the use of various tools and appliances such as drinks.

3, understand the characteristics of wine, drinking form, master some wine knowledge.

4. Make all kinds of fruit platters and mix all kinds of alcohol correctly.

5, understand some basic service knowledge, and strive to do a good job of service.

6. Maintain a good cooperative relationship with the floor attendant.

7, grasp the knowledge of food hygiene, in strict accordance with the health law.

Nine, food foreman job responsibilities

Report directly to the floor supervisor, arrange the working hours of personnel reasonably, train new employees, and pay special attention to discipline and hygiene.

Please do the following:

1. The head waiter should be the core of directing the delivery man. He should know how to serve, variety and make food every day, and be familiar with the ordering steps.

You should memorize the varieties, names and prices of breakfast snacks in this hotel to ensure the supply and supplement of Chinese snacks.

3, familiar with the food production process, control the serving speed and delimit the single.

4, able to command banquet dishes, appropriate deployment of personnel, ready to tableware, spices.

5, responsible for inspection within the scope of health disinfection work and environmental cleanliness.

6, keep close contact with the floor, kitchen, keep the work error-free.

7, responsible for the day's menu storage, and submit it to the finance department for verification.

X. Job responsibilities of vegetable distributors

1, earnestly complete the task assigned by the foreman.

2. Make sure the dishes are served in the correct quantity.

3. Be familiar with the varieties and characteristics of hotel dishes, and make seasonings and ingredients.

4. Prepare the sauces, ingredients and condiments of the day.

5. Prepare the water heater and collect daily utensils and supplies.

6, familiar with the hotel floor, station number, hall number.

7. Check and test the quality of dishes.

8, do a good job in local health and food hygiene.

9, do a good job of contact, communication and transmission between the floor and the production department.

10, dutifully serve the guests and constantly improve their level.

XI。 The duty of washing dishes

1, responsible for washing dishes, washing dishes, etc. Wash it and put it down gently and try to save it.

2. Strictly implement the food hygiene law, and clean and disinfect the tableware, so that it is clean and bright without oil stains and stains, and the guests have no complaints.

3, disinfection drugs do pass, do check at any time.

4, do a good job of cleaning, cleaning once a week.

5. Check the lights, faucets, air-conditioning purifiers and new fans before work to save money.