Hotel catering job responsibilities

Hotel and catering job responsibilities (5 general articles)

In the rapidly changing modern society, job responsibilities are used in many places. Formulating job responsibilities is conducive to improving work efficiency and work quality. Does anyone know the format of job responsibilities? Below are the hotel and catering job responsibilities I have compiled for you (5 general articles), I hope it can help you.

Hotel Catering Job Responsibilities 1

Be fully responsible for the operation and management of the catering department and directly report to the general manager.

Responsible for formulating long-term and short-term annual and monthly plans for the catering department, organizing and supervising the completion of various tasks and operating indicators, and analyzing monthly and annual operating conditions and reporting to the general manager.

Develop service standard procedures and operating procedures. Check the service attitude and service procedures of subordinate personnel to ensure the quality of food, urge the department to do a good job in sanitation and cleanliness, and carry out regular fire prevention and safety education.

Cooperate with the Finance Department to make annual budgets and monthly plans, study to expand sales scope and sales volume, and increase operating income.

Formulate and organize food replacement plans based on market conditions and seasons, control food and beverage standard specifications and requirements, and correctly control gross profit margins and costs.

Cooperate with the Human Resources Department to recruit, select, reward, punish, promote, transfer, and fire catering department employees, and be responsible for organizing business and health knowledge training for catering department employees.

Develop service technology and cooking technology training plans and assessment systems. Regularly study dishes with the executive chef to launch new menus and organize service staff and chefs to go out to learn advanced experiences and technologies from other units.

Understand market trends and master raw material prices, CVP marginal cost control, effectively control operating costs and reduce operating expenses, thereby ensuring the completion of business indicators and profit indicators.

Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (total quality management) group activities to ensure normal operations.

Personally organize and arrange large group dining and important banquets, be responsible for welcoming and sending off VIP guests, and handle important complaints from guests.

Host daily and regular (once a week) catering department meetings, frequently review business conditions, make timely adjustments, improve operating measures, and participate in company department manager meetings.

Carry out maintenance on equipment and facilities to ensure that various facilities are in good condition and used correctly to prevent accidents.

Coordinate the relationship between this department and other departments of the company, and complete other tasks assigned by the general manager or deputy general manager. Hotel catering job responsibilities 2

●Under the supervision of the Chinese restaurant manager and executive chef, be fully responsible for the organization, command and cooking of the Chinese kitchen.

●Understand and master the technical level and work characteristics of each position, and rationally arrange technical positions according to each person's expertise.

●The kitchen in the organization implements and completes the monthly, quarterly and annual work plans.

●Organize, schedule and direct the production of dishes for large banquets and cocktail parties.

●Be familiar with various raw material types, origins, characteristics, prices, and peak and low seasons. Be familiar with the supply situation and maintain good contact with the purchasing department to ensure timely supply and good quality. In case of important banquets, you need to personally negotiate with the purchasing department to complete the procurement of goods and conduct personal inspections at the same time. Implement the acceptance and storage of purchased goods.

●Regularly communicate with the Chinese Food Department Manager and Chinese Food Sales Department Director to understand the market conditions, competitive situation, and guests’ opinions. Continuously develop and innovate dishes. On the basis of retaining the restaurant's traditional dishes and keeping its characteristics unchanged, it also introduces new ones. In principle, one or two new dishes are produced every week.

●Maintain good contact with the Chinese food sales department and the floor department, and on the basis of stabilizing and continuously improving product quality, improve and improve technical levels and cooking methods.

●Regularly investigate with the Chinese food department manager, Chinese food sales department, and purchasing department to understand the supply and exit of market supplies and the prices of other catering companies, so as to set reasonable prices for recipes. To maintain good gross profit margins.

●Control food costs, rationally use various raw materials, and reduce waste.

●Make monthly work plans, materials requisition and monthly work summary.

●Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

●Strictly implement the "Food Hygiene Law" and do a good job in kitchen hygiene.

●Strictly implement firefighting operating procedures to prevent fire accidents. Hotel Catering Job Responsibilities 3

●Accept the supervision of the Catering Department Manager and be responsible for the catering production and services of the company's Western Food Department as well as various administrative management tasks.

●Formulate annual and monthly business plans for the department, and lead all employees in the department to actively complete various reception tasks and business indicators. Timely analyze and summarize annual and monthly operating conditions.

●Promote catering sales and formulate sales plans, promotion plans for distinctive food, seasonal dishes and drinks based on market conditions and needs in different periods.

●Formulate service standards, operating procedures and service rules, check the work efficiency and service attitude of managers and service personnel, the quality of food (beverages) in the production department and the implementation of various rules and regulations, and identify problems Correct and deal with promptly.

●Control the standards, specifications and requirements of catering products, master good gross profit margins, and do a good job in cost accounting. Strengthen the management of food raw materials and items, reduce waste in production, reduce costs, and increase profits.

●Handle customer complaints and establish good relationships with customers. Solicit guests' opinions from time to time, listen to their evaluations of restaurant services and food, conduct timely research, and adjust corresponding countermeasures to provide guests with a good consumption environment.

●Establish a material management system and take good care of various utensils and items in the restaurant.

●Develop service skills and cooking technology training plans and assessment systems, and regularly study new dishes and varieties with the head chef.

●Strictly supervise business managers at all levels, conduct continuous assessment of business knowledge and work performance, and continuously improve business capabilities and work standards.

● Do a good job in building the workforce, familiarize yourself with and understand the employees’ ideological status, work performance and professional level, carry out regular education on courtesy and etiquette and professional ethics, pay attention to training, assessment and selection of talents, and organize Employee activities stimulate the enthusiasm of employees.

●Participate in regular company manager meetings and various important business coordination meetings, establish good communication relationships with various departments of the company, and cooperate with each other to ensure the smooth progress of business work.

● Carry out maintenance on equipment and facilities, improve the integrity rate, strengthen daily management, and prevent accidents.

● Pay close attention to sanitation and safety work, organize environmental and operational health inspections, implement the catering sanitation system, carry out regular safety and fire prevention education, and ensure that restaurants, kitchens, bakeries, and warehouses safety. Hotel Catering Job Responsibilities 4

1. Understand the material needs of each department and the market supply of various materials, master the purchase cost and purchase fund control requirements of the Finance Department and the Purchasing Department, and be familiar with various materials Procurement plan.

2. Items that are urgently needed by each department must be purchased with high quality and purchased according to the plan. The purchase plan of each department must be carefully verified. According to the inventory situation in the warehouse, a purchase plan shall be made. For finalized and commonly used materials, the stock regulations shall be followed. Process in a timely manner, communicate frequently with warehouse managers to prevent material backlog, and make periodic plans for the use of materials.

3. The purchased items should be cheap and high-quality, and the best should be selected. For fresh and seasonal materials, if the department has not yet proposed a purchase plan, samples and information should be provided in a timely manner for the operating department to refer to and make selections.

4. The quality of purchased materials should be strictly controlled, and those that do not meet the quality requirements should be resolutely rejected. Based on sales trends and market information, we should actively strive to order supply sources. " principle to ensure sufficient supply of goods.

5. Conscientiously implement the contract law, strictly review contract payments, and order business must be reported to the manager or supervisor level for study before implementation.

6. Frequently go to the counter and warehouse to understand the sales situation of goods and order accordingly. Actively organize marketable supply sources to prevent blind purchases. Try to avoid overstocking of goods and increase capital turnover. Keep in touch with the warehouse frequently to understand the inventory situation, be "well aware" and "know what" of the inventory goods, and arrange daily work in a planned and step-by-step manner.

7. Work hard to learn business knowledge and improve your business level. You must be warm and courteous when receiving visiting business. When you go out to purchase, you must pay attention to maintaining the company's etiquette, interests and reputation, and not seeking personal gain.

8. Strictly abide by financial systems, abide by laws and regulations, do not ask for or accept bribes, and conduct business activities under the conditions of equality and mutual benefit. When purchasing materials, it is necessary to ensure that the documents (invoices) accompany the goods as much as possible and submit them to the warehouse manager for acceptance. The reimbursement procedures must be timely, and no debits and accounts must be arbitrarily delayed.

9. Strictly abide by the "Employee Code" and various rules and regulations, and obey the division of labor arrangements of the purchasing supervisor. Hotel Catering Job Responsibilities 5

●Preside over the overall work of the purchasing department, propose material purchasing plans, organize the implementation after reporting to the general manager for approval, and ensure the completion of various purchasing tasks.

●Investigate and study the material demand and consumption of various departments, be familiar with the supply channels and market changes of various materials, and have a good idea of ??supply and demand. Guide and supervise subordinates to carry out business, continuously improve business skills, and ensure the normal purchase of company materials.

●Review the annual procurement plans submitted by various departments, coordinate planning and determine procurement content. Reduce unnecessary expenses and use effective funds to ensure maximum material supply.

●Be familiar with and master the names, models, specifications, unit prices, uses and origins of various materials required by the company. Check whether purchased materials meet quality requirements, and have leadership responsibility for the company's material procurement and quality requirements.

●Supervise and participate in business negotiations for large-volume product orders, and inspect the execution and implementation of contracts.

●Complete the procurement tasks of various materials as planned and minimize expenditures within the budget.

●Carefully supervise and inspect the purchasing process and price control of each buyer.

●Regularly report procurement implementation results at regular meetings of department managers.

●At the beginning of each month, a statement will be made item by item on the completed and unfinished status of all procurement tasks in the previous month, and submitted to the general manager and financial manager, so that superior leaders can keep track of the company's procurement projects.

●Supervise purchasing personnel to abide by laws and regulations, be trustworthy, not ask for bribes, not accept bribes, establish good relationships with suppliers, and conduct business under the principle of equality and mutual benefit when engaging in purchasing business activities. . ;