What does hotel dofb mean?

F&B director, DIRECTOR?OF?FOOD?amp;?BEVERAGE abbreviation: DOFB.

The catering director is a middle- and senior-level management position in the hotel catering department. Under the leadership of the hotel general manager or resident manager, the catering director is responsible for the food production and catering services of the hotel's catering business facilities.

Their main responsibilities include: formulating annual and monthly business plans and regularly analyzing and supervising employees of the system to actively complete various reception tasks and business indicators; formulating strict standards and operating procedures, and inspecting the work of managers and restaurants service attitude, service procedures, as well as the quality of the products of the production department and the implementation of various rules and regulations.

At the beginning of the banquet, the catering director should conduct an on-site inspection.

(1) When the host delivers a toast, all staff should suspend work. However, if it is found that the guest's wine glass is empty, the service staff can step forward and pour the wine in preparation for the toast. It is also necessary to prepare the wine glass used by the toaster for the purpose of toasting.

(2) If service staff are found to have made mistakes in their work, they should promptly and softly remind them or signal with their eyes. Do not scold them loudly to avoid ruining the atmosphere of the banquet.

(3) Keep in touch with the kitchen at all times to control the speed of serving dishes, especially the main table, so that guests can taste the dishes in a timely and leisurely manner. In addition, the special requirements of guests should also be contacted in time and met as much as possible. If a guest has a sudden toothache or other discomfort, the kitchen can open a small stove to provide appropriate dishes, so that the guest will feel at home.

(4) Due to the high requirements for banquet service, the work of the service staff is busier than usual, especially when there is only one waiter per table. The management staff should pay appropriate attention and care to them, especially It is when serving dishes and soup.

(5) When serving dishes at a banquet, attention should be paid to the dishes on each table being served at the same time. For large banquets with more than 20 tables, the order of serving dishes should usually start from the two ends, followed by the middle. This can make the speed of dishes on tables with different distances relatively uniform, so that guests far away can taste the same dish in time.