The duties of the head waiter in the food and beverage department

5 the job responsibilities of the foreman in the food and beverage department

In our daily life, we are all directly or indirectly related to our job responsibilities. Formulating job responsibilities can effectively prevent the phenomenon of shirking work and shirking responsibility between departments or employees caused by unreasonable job allocation. I believe many friends are very upset about formulating job responsibilities. The following is the job responsibilities of the head waiter in the catering department I collected for you. Welcome to share.

Responsibilities of the head waiter in the catering department: 1 1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report to him.

2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of employees in the area, and lead employees to do a good job in cleaning and reception services in this area according to the service standards and quality requirements of restaurants.

3, on-site inspection, supervision of etiquette, appearance, attendance, discipline, health and other work quality and food preparation. Make records, make rewards and punishments decisions and report to the supervisor.

4. Be familiar with the service procedures and operation specifications of dining tables, private rooms and banquets, and assist the waiters to complete the work at any time during the meal and promptly correct and guide the problems found.

5. Be familiar with the details of hotel services and restaurant products, lead local employees to promote hotel products such as drinks and dishes, and help solve difficult problems.

6. Be responsible for the collection, distribution, loss and reimbursement of materials in the region, and regularly check and count all kinds of equipment, property and articles in the region to ensure that they are in good condition.

7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate the work of employees, set areas, personnel, posts and responsibilities, be hard-working and care about the employees' thoughts and living conditions, and set an example by taking the lead.

8. Implementation of briefing system:

(1) convey the work instructions and quality requirements of the superiors, summarize the deficiencies and disciplinary phenomena in service work, praise the advanced, correct the deficiencies, and notify the reward and punishment decision.

(2) Check the attendance discipline of gfd.

(3) Appointment notice, food training and work arrangement.

(4) Upload and issue orders to coordinate the cooperation and unity between the team and the employees of the department.

9. Accept and assist the supervisor's training work, and lead employees to continuously improve the comprehensive quality of business skills.

10, linen washing should be in place in time, and the quantity of sending, receiving and keeping should be consistent. Complete other tasks assigned by superiors.

Job responsibilities of the foreman in the food and beverage department 2 1. Understand the customer situation of the day, and be responsible for making corresponding arrangements for this work, and treat special customers with special treatment.

2. Strictly abide by the working hours stipulated by the department, arrive at the post on time, and do a good job of pre-meal inspection.

3. Assist the director to hold a good post-shift meeting, specifically implement the post-shift content and inspection results, and supervise the handling report.

4. Service plays a leading and demonstrating role, giving guidance to waiters at any time, assisting in makeup work and ordering food plays a key role.

5. Before going to work every day, you must make routine inspections according to the catering hygiene standards and gfd standards, get familiar with the company environment, make routine inspections on hardware, equipment and facilities, and do a good job in maintenance.

6. To set up a post in seafood pool in the early stage of listing, you need to know the dishes sold in the kitchen and the dishes that are urgently pushed, and do a good job of ordering food.

7, back to the floor for regional patrol work, understand the regional guest consumption level, control the order and speed of serving, and always as a waiter into the daily work.

8. Coordinate with the food delivery department at the peak of serving to ensure the quality of food delivery service, respond to guest complaints in time on the spot, make corresponding countermeasures for complaints reflecting the quality of food or service, and record the reasons in detail so as to report to the superior leaders.

9. After the market ends in the afternoon and evening, do a good job of closing the market and strictly check the potential safety hazards. If I can't handle emergencies, I will report to my superiors immediately.

10, effectively supervise the waiters in this group, complete all kinds of dining services for guests with high quality and efficiency, and cooperate with the director and manager to do a good job.

1 1, be familiar with the company's rules and regulations, check the implementation of the company's rules and regulations during the shift, set an example and set a good image for subordinates.

12. Evaluate the performance of the staff of the team regularly, report the rewards and punishments to the director, organize and implement the training of the staff of the team, and be responsible for the training of new employees and interns to improve the service quality.

13, do a good job in the ideological work of this group of employees and become a communication bridge between the company and employees, thus truly embodying the stability and unity of employees.

14, implement the energy-saving responsibility system, do a good job in energy-saving in this area, take charge of tableware inventory once a month and make detailed records, classify and archive materials, handle and report valuables in time due to daily spot checks, and do a good job handover.

15. Check the storage of articles in this area every day, put them in order, and ensure the orderly, clean and complete use at any time.

16, practice every day and implement the five-norm method.

17, responsible for after-work inspection, and can only leave the post with the consent of the director on duty.

Duty 3 (1) of the foreman of the food and beverage department is responsible to the supervisor of the food and beverage department, and carries out the work instructions of the supervisor and reports to him.

(2) Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of the employees in their respective areas, and lead the employees to do a good job in the cleanliness and reception services in this area according to the service standards and quality requirements of the restaurant.

(3) On-site inspection, supervision, courtesy, gfd, attendance and discipline, hygiene and other work quality and meal preparation. Make records, make rewards and punishments decisions and report to the supervisor.

(4) Be familiar with the service procedures and operation specifications of dining tables, private rooms and banquets, and assist the waiter to complete the service at any time during the meal and promptly correct and guide the problems found.

(5) Be familiar with the details of hotel services and restaurant products. Lead the staff in this area to promote hotel products such as drinks and dishes, and help solve difficult problems.

(6) Responsible for the collection, distribution, loss and reimbursement of materials in this region. Regularly check and count all kinds of equipment, property and articles in this area to ensure that they are in good condition.

(7) Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate the work of employees, set areas, personnel, posts and responsibilities, be hard-working and care about employees' thoughts and living conditions, and set an example by taking the lead.

(8) Implement the system of team meeting:

1 convey the work instructions and quality requirements of the superiors, summarize the deficiencies and violations in service work, praise the advanced, correct the deficiencies, and notify the reward and punishment decision.

Check gfd and attendance discipline.

3 reservation notice, food training and work arrangement.

4 upload and release, coordinate the cooperation and unity among departments, teams and employees.

(9) Accept and assist the supervisor's training, and lead employees to continuously improve the comprehensive quality of business skills.

(10) Responsible for washing, receiving, distributing and storing linen in this area. Complete other tasks assigned by superiors.

The duties of the head waiter in the catering department. Under the leadership of the hotel manager, be responsible for the organization of restaurant service and complete the reception task according to the requirements and specifications.

Second, after receiving the notice of holding a banquet, we should actively assist the chef to draw up the banquet menu, and rationally allocate service personnel, arrange daily supply in time, and do a good job in the design and service management of large-scale banquets according to the nature, specifications and eating habits of guests and hosts.

Three, in-depth work practice, found that the problem is corrected in time, to participate in some aspects of service work, especially the important banquet to personally serve as the reception.

Fourth, take the initiative to contact the kitchen, coordinate the connection between hotel service and kitchen, mediate various contradictions and disputes in dining, listen carefully to customers' opinions, and continuously improve service.

Five, strengthen the ideological education of waiters, and seriously organize the political and professional study of waiters. Before going to work every day, call the waiters in the restaurant for a short meeting, summarize the work situation, arrange the tasks for the day, and constantly improve the political quality and business skills of the waiters.

Learn more by yourself and set an example. This system is dead. It must be implemented flexibly. Don't just talk to your own employees, find out what they think about their work and what the manager thinks. Correct it in time. Tell them that you will tell them about it. Communicate harmoniously, dare to face their reactions, especially their dissatisfaction, and don't refute them immediately. Remember to be a supervisor's assistant and lead the employees of this class to complete their superiors with good quality and quantity.

1. Check the layout, cleanliness and hygiene of the dining room, the supply of dining room utensils and the integrity of equipment and facilities before eating.

2. Supervise the waiter's work during the meal, play a leading role and do a good job in on-site training.

3. Coordinate and communicate the work of restaurants, food delivery departments and kitchens.

4. Pay equal attention to special guests and important guests, introduce menu contents, recommend special dishes and answer guests' questions.

5. Pay attention to the guest's dining situation, handle special situations in time, and improve the guest's satisfaction rate: handle guest complaints in time and solve them properly.

6. Responsible for the supplement of tableware in the restaurant.

7. Implement the daily hygiene work plan, and keep the restaurant clean and the personal hygiene of the waiters.

8. After stopping business every day, be responsible for conducting a comprehensive inspection of the restaurant and filling out the business report.

9. Be responsible for evaluating subordinates and organizing the training of this position in a planned way.

The responsibility of the head waiter in the catering department is 5 1, responsible for pre-meal preparation, in-meal service and post-meal finishing.

2. Be responsible for the equipment, safety and hygiene in the area under its jurisdiction.

3. Be responsible for the disinfection of tableware in strict accordance with the disinfection procedures.

4, master job safety skills, handling and reporting all kinds of emergencies.

operating duty

1, arrive at the post 10 minutes in advance every day, check gfd and do a good job of handover.

2, do a good job in regional health every day, keep clean and tidy.

3, daily standards, reasonable and beautiful layout buffet table.

4. Welcome guests to their seats every day and pour tea in time.

5. Put all kinds of drinks into the drink refrigerator in time every day.

6, daily cleaning after meals.

7, after work to put away valuables, turn off the power supply, lock the door, check the safety and correct rear can get off work.

8. Participate in various trainings and activities organized by the apartment.

9, complete the tasks assigned by the leadership.