Job responsibilities of catering supervisor

The duties of the restaurant supervisor mainly include the following aspects:

1, responsible for the service management of the restaurant, standardize the waiter standards, and provide high-standard quality services for the guests;

2. Arrange employee shifts, examine and approve attendance sheets, and allocate employees according to customer conditions;

3. Responsible for arranging and implementing one by one according to the requirements of the banquet notice and order, and implementing it smoothly and effectively;

4, daily inspection equipment, furniture, tableware decoration and its completion; Check service supplies and cleanliness; Check the accommodation, appearance, manners and discipline of employees;

5. Assist to preside over the daily pre-meal meeting and arrange the service for the day. Learn about the dishes served that day from the kitchen and arrange the key sales of dishes. Boost morale;

6. Introduce special precautions and special dishes to employees, and analyze the complaints and praises of guests;

7. Assist the usher to greet guests and receive important guests. Properly handle guest complaints and do a good job in customer relations;

8. Responsible for guest account control;

9. Supervise and remind employees to abide by the rules and regulations of the hotel;

10, to assist the restaurant manager in training subordinates;

1 1, supervise all kinds of inventory and goods storage, and assist in goods management;

12, fill in the daily work log to reflect the restaurant's operation, service, guest complaints or suggestions, etc.

Qualifications:

1, know about restaurant service, wine ordering and management;

2. Have a high school or technical secondary school education and be over 22 years old;

He has been a management cadre or an intermediate waiter in this department for more than two years.

Extended data:

work task

1. Supervise the activities of employees and subordinates, and make them abide by the rules and regulations of the hotel.

2. Evaluate cooked food by tasting and smelling it to ensure satisfaction and the same taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of the delivered products.

5. Supervise the cooking method, serving amount, side dishes and food placement of food to ensure customer acceptance.

6. Supervise the budget and salary records, evaluate the financial situation, and ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task assignments.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the maintenance of storage and cooking equipment.

9. Coordinate the distribution of cooking personnel to ensure the economic use and timely preparation of food.

10. Keep records of health and food subsidies as required by the government.

Baidu encyclopedia-catering manager