Responsibilities of former supervisor of catering department

Responsibilities of Front Office Supervisor (total 1 1)

In daily life and work, many times, we will come into contact with job responsibilities. Job responsibilities are specific job descriptions, which can be divided into different job types. How are the general job responsibilities formulated? The following are the job responsibilities of the supervisor of the front office of catering for your reference, hoping to help friends in need.

Responsibilities of the supervisor in front of the catering office 1 1. Assistance and cooperation

1. Assist the branch manager to handle the daily management affairs of the front office and the work arranged by the company headquarters.

2. Cooperate with the chef in charge to coordinate the relationship between the front hall and the kitchen.

3. Keep close contact with financial personnel (accounting, cashier, purchasing, warehouse management) to keep abreast of the material consumption and bar cost in the front office, so as to control the various costs and expenses in the front office in time.

Ii. inspection and supervision

1, check the implementation of service, hygiene and quality (bar) of each shift and handle it in time.

2. Supervise the foreman to perform sanitary inspection, lighting control, time music, restaurant broadcasting, indoor temperature control, tableware report and bar business report.

3, check the cleaning and maintenance of equipment and facilities, timely repair or replacement, to ensure the normal operation of equipment.

4. Supervise the waiter to serve every guest enthusiastically and actively at any time, requiring standardized, advanced and personalized services.

5, regularly check the dining room water, electricity (air conditioning, audio, lighting), gas switch, do a good job of safety and energy saving.

6, check the foreman handover work, refer to the foreman handover book, found that the problem is put forward in time and help improve.

7. Supervise and keep the company's business secrets.

8, do a good job in site control, timely deployment of human resources.

9, check employee attendance, completes the daily staff work evaluation records.

Three. Formulation and implementation

1. Reasonably formulate various incentive mechanisms (including promotion, service and sanitation), and make timely adjustments according to the actual situation to ensure that the incentive system is favorable.

2. Organize study groups to learn corporate culture, develop team spirit, improve the quality of all staff, and establish employees' sense of ownership.

3, formulate rules and regulations, strict work discipline, form a disciplined team.

4. Evaluate employees quarterly; Do a good job in file management.

5. Collect employee feedback, make daily, weekly and monthly work plans, and supervise their implementation.

6. Make rational use of reducing staff and increasing efficiency, ensure service quality, actively cultivate reserve talents, and make positive contributions to the delivery of talents in new stores.

7, responsible for recruiting new employees, and arrange training work, timely tracking training effect.

8. Arrange employees' work reasonably, and arrange shifts and public holidays reasonably according to actual conditions.

9. Flexible reception of visitors from relevant departments (including government departments such as industry and commerce, taxation, health and urban management).

10, keep close contact with kitchens, bars and warehouses to ensure the normal supply of all kinds of food and drinks.

1 1. Handle restaurant customer complaints reasonably, take preventive measures, and try to avoid letting the manager come forward to solve them.

12, establish a heart-to-heart talk system, keep close communication with employees, understand and care about employees, and be competent leaders in the eyes of employees.

Four, actively participate in (organize) various meetings and collective activities.

1. Attend the Senate every Monday, preside over the front office staff meeting every Tuesday, report the completion of last week's work arrangement and existing problems, convey the necessary contents of the Senate, and formulate the work plan and objectives for this week.

2. Hold a foreman meeting once a week to train the foreman in related skills in a planned way.

3. Hold a symposium in the front hall once a month, give employees 6-8 hours of planned voluntary training every month, and evaluate the training effect at the end of the month as one of the bases for the distribution of monthly bonus and post salary for employees.

4. Organize the appraisal meeting of employees' work performance last month, evaluate employees' bonuses and post salaries together with the management, and assist the foreman to track and help employees with poor performance until the employees meet the specified requirements.

5. Support the work of self-made institutions, organize employees to actively participate in and cooperate with them, and assist the smooth development of the work of institutions and departments.

6. Organize team activities in the lobby from time to time, such as outdoor activities, dinners, tea parties, service seminars, criticism and self-criticism, joint competitions in front and rear kitchens, etc., to promote team building.

Five, personal progress requirements

1, monthly self-evaluation, making learning plans and goals according to work needs, in order to complete the work efficiently.

2. Study hard, pursue progress and improve your cultural quality.

3. Cultivate a strong sense of responsibility, always pay attention to your words and deeds, and set an example.

Responsibilities of the front office supervisor of catering 2 1. Assist the manager to constantly improve and perfect the work standards and service procedures, and supervise their implementation.

2, responsible for the western restaurant staff deployment, scheduling arrangements and staff attendance, assessment, to ensure that within the prescribed business hours, each service point has a post, someone, service.

3. Be responsible for the management of western restaurants according to their service regulations and quality requirements, and keep close contact and coordinate their work.

4. Grasp the market information, understand the changes of customers' situation and needs, collect and accumulate business data, and give timely feedback to Western Chef and relevant leaders.

5. Understand the supply and menu of western restaurants, and organize the waiters in western restaurants to actively promote various dishes and drinks.

6. Be responsible for the cost control of western restaurants and the management of property, equipment, materials and supplies, and make accounts for the collection, storage and consumption of materials and supplies.

7. Keep the equipment and facilities of the western restaurant clean, intact and effective, and timely guarantee and put forward suggestions for updating and purchasing.

8, responsible for handling the guests' opinions, suggestions and complaints about the service of western restaurants, and seriously improve the work.

9. Understand the customs and taboos of various countries.

10, adhere to the service tenet of completely satisfying guests, strengthen the on-site management of western food service, inspect and supervise the staff of western restaurants in strict accordance with the service regulations, do a good job in pre-meal preparation, inter-meal service and after-meal work, and do a good job in post business training for employees.

1 1. Hold a pre-shift meeting, assign tasks and sum up experience.

Responsibilities of the supervisor in the front office of catering 3 1. Make the daily morning, middle and evening shift personnel list, and make the attendance records of the foreman and usher.

2. gfd who checks the waiter before going to work every day.

3. Understand the number and requirements of diners at that time, reasonably arrange the work of restaurant service personnel, and urge the waiters to do a good job in cleaning, preparing meals and drinking utensils.

4, always pay attention to the restaurant staff dynamics and service, to command at the scene, in case of VIP or important meeting, carefully check whether the pre-meal preparation and table setting meet the standards, and personally take the stage to serve, to ensure a high level of service.

5. Strengthen communication with guests, understand their opinions on food, strengthen cooperation with public relations salesmen, understand the mood of guest files, properly handle guest complaints and report to the manager of Chinese restaurant in time.

6. Check the facilities and tableware regularly, formulate the use and storage system, and report to the restaurant manager in time if there is any problem.

7. Pay attention to the waiter's performance, correct the mistakes and deviations in his service at any time, and make a record of his work performance as the basis for selecting the best employee of the month.

8. Be responsible for organizing the foreman and waiters to participate in various trainings and competitions, and constantly improve the service level of themselves and their subordinates.

9. Actively complete other tasks assigned by the manager.

Responsibilities of the supervisor in the front office of catering 4 1. Under the leadership of the assistant manager of the front office, preside over the daily work of the front office (front desk, warehouse).

2. Supervise and inspect the implementation of the responsibility system for post employees within the jurisdiction, lead employees to learn the employee code, and enhance their sense of honor and pride in the hotel.

3. Actively coordinate the front office with other departments.

4. Pay special attention to employees' ideological education and business training, organize employees' learning, formulate regular training for employees, conduct regular monthly assessment, and gradually improve employees' quality.

5. Be responsible for making training plans and arrangements for new employees and probationary employees, and supervise the foreman to wake up and implement them.

6. Lead employees to complete the indicators and tasks assigned by superiors.

7. Employees who have made outstanding contributions or seriously violated discipline within their management scope should report to the manager in time and put forward suggestions on rewards and punishments.

8. At the end of the month, review the evaluation results of the foreman and the inventory work of the department, and report to the manager.

9. Constantly learn cultural knowledge related to professional knowledge, improve self-cultivation, develop thinking and do a good job in the restaurant.

10, assist the restaurant manager to make the bar and warehouse of the restaurant.

1 1, do a good job in fire prevention, theft prevention and other safety work, so that no accidents occur.

Responsibilities of the front office supervisor of the food and beverage department 5 1. Carry out the instructions of the manager and carry out the work in detail.

2, responsible for leading the whole class staff in accordance with the restaurant service regulations and quality requirements, do a good job of reception service, cleaning, introduction and promotion of various dishes, watering, etc.

3. Master the number of tables, requirements and standards of the banquet in the restaurant that day, and be aware of it.

4. Participate in and urge employees to prepare meals by hand.

5, keep close contact with the kitchen, timely reflect the opinions and requirements of the guests.

6. Deal with the guest's complaints and criticisms and report to the manager in time.

7, responsible for the team material recipients, distribution and storage.

8. Make a comprehensive inspection of the restaurant before meals, check the preparation of tables, chairs and tableware according to the specifications and standards, and explain the menu to the waiter.

9. When guests enter the restaurant, they should take the initiative to greet the guests and take their seats in rows.

10, responsible for the handover, make handover records, and conscientiously do a good job in the attendance assessment of personnel in this area.

1 1. Seriously complete the temporary tasks assigned by the manager.

12, responsible for guiding important guests to their seats and thanking them for seeing them off through documentaries.

13. Be responsible for saving, keeping and maintaining water, electricity and mobile materials in this area.

Responsibilities of the supervisor of the front office of catering. 1. Implement the business indicators and tasks assigned by the front office manager, and complete the indicators and tasks.

Second, report the daily work to the front office manager in time, summarize the work performance at the end of the month and report to the manager.

3. Be responsible for ordering dinner, food list, order arrangement, and promotion and introduction of optional dishes.

Fourth, do a good job in the daily work of the orderer, straighten out the working relationship and maintain the business order.

Check the daily work of subordinates and give guidance.

Six, to deal with complaints within a certain range and the complaint handling work designated by the superior.

Seven, training staff's business skills, improve service level.

Be familiar with all departments of the company and coordinate the relationship between them.

Nine, establish a bridge to communicate with guests, maintain and develop production relations.

Ten, seize the external service window, publicize the corporate culture, and fully let domestic and foreign guests know about the enterprise, recognize the enterprise and appreciate the enterprise.

Eleven, the front office manager at rest, take the initiative to do a good job in business.

Twelve, complete other tasks assigned by the superior.

Responsibilities of the supervisor of the front office of catering. Check whether the responsible area is clean and tidy and whether the facilities and appliances are complete before business.

Second, fill in the warranty form.

Third, assist the manager to do a good job in daily management, and pay attention to the right amount and guest preferences when ordering food for guests.

Fourth, grasp the ordering situation, arrange and check the work tasks and completion of the waiter on duty. The inspector will serve the guests, pay attention to the restaurant dynamics, conduct on-site command, and provide personal service to important guests to ensure high-level service.

5. Check the waiter's gfd, lead and urge the waiter to make preparations before meals, understand the special introduction, estimate and special price of the day, master the composition of all dishes and inform the waiter.

6. Supervise the waiter to do a good job in the safety and cleaning of the restaurant, and check the hygiene at 1 1: 00 every day.

Seven, timely feedback to the restaurant manager and chef guests' suggestions on food and service, and constantly improve the quality of service.

Eight, properly handle the problems in the work and guest complaints, and report to the restaurant manager in time.

Nine, check the implementation of various rules and regulations, establish a good image for subordinates, assist the supervisor to do a good job in the assessment, evaluation and business training of waiters, and constantly improve the service skills of waiters.

Ten, pay attention to the use of restaurant equipment and facilities, damage, to ensure that the restaurant is in the best operating state of timely maintenance.

Eleven, arrange daily duty work, catering service and restaurant cleaning, comprehensive coordination, management, inspection, to ensure that all qualified rear can close the store to rest.

Twelve, complete the tasks assigned by the temporary.

Responsibilities of the supervisor of the front office of catering. Understand the dining situation of the day, accept the guest's reservation, clearly and accurately fill in the private room allocation form, arrange the dining position according to the guest's situation, and reasonably divide, allocate and average the workload.

Second, be familiar with the service items and the flavor characteristics of the restaurant, master the menu content, and properly answer the guests' inquiries.

3. Be responsible for cleaning the common sanitation work every day, keep the reception desk clean and bright, punctual, neat and tidy, smile, keep warm welcome and greet every guest.

Fourth, guide the guests, be active and enthusiastic, and be familiar with the names of guests and important guests.

Five, it is forbidden to chat, teasing, impartial, do not leave without authorization, to maintain the best working condition.

6. If the room is full, you should explain it to the guests in a sincere and helpful manner, and at the same time put in coordination to make arrangements for the guests.

Seven, adhere to high standards of etiquette, be polite to others, smile reception, record all opinions and complaints, and report to the manager in time for handling.

Eight, do a good job of business records, timely distribution and reporting of menu and diners registration.

Nine, the reception should master such as pronunciation, speech speed, etc., and master language skills.

Ten, no special circumstances, no running, no missing guests, so that guests are satisfied.

Responsibilities of the supervisor of the front office of catering. First, be prepared before actual work every day.

Second, do a good job of cleaning wine cabinets and cleaning wine separators.

Third, check the storage and sales of drinks to supplement.

Fourth, guests enter the restaurant to greet guests warmly and introduce the price of drinks on their own initiative.

Five, understand the sales situation of wine, wine purchasing plan.

Sixth, strictly control the time limit for drinks.

Seven, put forward the preferential plan, report the backlog of drinks.

Eight, timely communication with wine merchants, enjoy the preferential policies provided by wine merchants.

Nine, monthly inventory to ensure that there is no shortage, no shortage, no expiration.

Responsibilities of the supervisor in front of the catering office 10 1. Implement the financial system and report the work in time.

Two, grasp the prices of various business varieties, and accurately issue invoices and bills.

Third, conduct business operations according to rules and regulations and workflow.

Four, take good care of bills and invoices, and use registration according to regulations.

Five, familiar with cashier operation technology, familiar with the collection business knowledge and service standards.

Six, familiar with the use of restaurant discount cards, coupons, packages, consumption items, discount range and leadership approval authority.

Seven, check the standby liquidity every day, and shall not misappropriate or lend it to others. Daily cash receipts must be settled daily, and problems should be reported to the financial department in time.

Eight, complete the financial statements of the daily business on duty.

Nine, after the succession, carefully sign and read the log book, and timely hand over the operating expenses of the day.

Ten, do a good job in the maintenance of facilities and equipment and environmental sanitation.

Responsibilities of the supervisor of the front office of catering 1 1 1. Under the leadership of the restaurant foreman, be responsible for the sales and service of catering products according to the prescribed service procedures and service quality standards to ensure the satisfaction of guests.

Second, go to work on time, pay attention to appearance, appearance and manners, and get ready for work.

Three, ten minutes before the meal, make preparations for the guests before the meal, including arranging the dining room environment, ensuring the temperature of the dining room, ensuring the hygiene standards, and collecting clean tablecloths and mouthparts. Prepare tableware and wine utensils according to the regulations, and clean them. Check whether the tables and chairs are in good condition and whether the table placement meets the requirements. Ensure that the tableware and wine utensils are clean, bright, seamless and undamaged, that the tablecloth and mouthparts are clean, and that the small towels are clean.

Four, when the guests are in place, welcome the guests and pull a chair for them to sit, send small towels, tea, introduce dishes and drinks.

5. Ordering, serving, dividing and serving drinks for the guests according to the service specifications, answering the questions raised by the guests and conveying the information of the guests' service needs.

6. During the counter service, pay attention to cleaning the dining table, take away the used tableware and replenish the clean tableware in time.

Seven, pay attention to the service of special guests, meet the needs of sick and disabled children, pay attention to the service of important guests, and provide value-added services according to regulations, so that there are posts, people and services.

Eight, the guests finish the meal timely and accurately check out, and the guests should pull the chair service when they leave to express their gratitude to the guests.

9. Ask the guests' opinions on the dishes and report to the superior in time, answer the eight complaints of the guests politely and patiently, and ask the restaurant leaders to handle them.

Ten, the correct use of dining room equipment and utensils, take care of the dining car property.

Eleven, at the end of the business, according to the requirements and the foreman's instructions to complete the work.

Twelve, keep in mind the purpose of service, and actively participate in service skills training.

Thirteen, do a good job in safety and energy saving, and are not allowed to stay in the business area during off-duty and off-duty.

Fourteen, complete other work assigned by the superior.

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