Job responsibilities of hotel catering supervisor

The hotel catering supervisor needs to feed back the information about food and service to the manager and chef in time, understand the situation of the guests, and personally serve the important guests. Properly handle the problems in the restaurant and the opinions of the guests, and report to the manager in time. The following is my carefully collected job responsibilities of the hotel catering supervisor. Let me share them with you and enjoy them.

Responsibilities of Hotel Catering Supervisor 1

1, according to the arrangement of the manager, do the restaurant service work seriously and have relevant work experience.

2, initiative, enthusiasm, to provide better service for the guests,

3. Obey the leadership, unite as one, and be good at helping colleagues;

Responsibilities of Hotel Catering Supervisor 2

1, fully presiding over the operation and management of regional food and beverage outlets;

2. Develop performance allocation indicators according to business objectives and lead the team to achieve performance;

3. Train employees and subordinates in sales skills/services;

4. Implement the relevant management regulations of the company and establish a good atmosphere for the team;

5. Responsible for the recruitment, motivation and talent development of employees in shopping malls;

6. Manage the handling of employee and customer complaints and communication with relevant government departments;

7. Assist the manager to handle daily management affairs;

Responsibilities of Hotel Catering Supervisor 3

1. Supervise the staff of this project to do a good job of reception according to the reception regulations.

2. Continuously improve the quality of catering products and services.

3. Regularly check and count the equipment, tableware, linen and other items in the restaurant.

Responsibilities of Hotel Catering Supervisor 4

1. Be responsible for the daily management of 2-4 stores in Paradise, and do a good job in the daily management of the frontcourt of food and beverage outlets to ensure the realization of business objectives.

2. Analyze sales data, constantly adjust and improve business conditions, and improve tourists' satisfaction.

3. Develop good customer relations, personally supervise or participate in important reception activities, actively solicit opinions and suggestions from guests, and handle complaints from guests. Supervise the establishment and improvement of customer reception files.

4. Do a good job of restaurant scheduling and take the lead in implementing the rules and regulations of the park.

5. Control the cost of low-value consumables in restaurants, pay special attention to cost accounting and energy-saving control, strengthen raw material management, reduce costs and increase profits.

6. Implement the assigned training work and regularly evaluate the performance of subordinates.

7. Be fully responsible for the safety management within the business scope of the area under its jurisdiction, eliminate potential safety hazards in time and prevent the occurrence of safety incidents/accidents.

8. Do a good job in the maintenance of front-end equipment and facilities, and arrange their implementation.

9. Organize front-end personnel to participate in the company's safety training and various safety inspections, rectify potential safety hazards in time, and avoid safety incidents/accidents.

Responsibilities of Hotel Catering Supervisor 5

1, responsible for the establishment and management of catering channels in each branch, the development and maintenance of catering terminal points, etc. , to achieve the sales target;

2. Responsible for the management and development of dealers and distributors in the region, and unify the price system of catering channels;

3. Responsible for the construction and maintenance of catering product image of each branch;

4. Responsible for the management and development of the sales team.

Responsibilities of Hotel Catering Supervisor 6

1, assist in the management of building catering related modules, manage daily catering matters and administrative and clerical work.

2. Food procurement planning, afternoon tea planning, food inventory management and floor catering module operation management.

3. Implement the company's rules and regulations, and implement the scope of responsibilities of the catering party.

4. Implement the work arrangement and transfer of post personnel, so as to set up posts according to needs, distribute according to work and make reasonable working hours. Others: such as coffee machine operation management, vending machine operation management, event catering operation management.

Responsibilities of Hotel Catering Supervisor 7

1, fully responsible for the management of the food and beverage department, implementing the company's business policy and food safety and hygiene system, and being responsible for cost control.

2. According to the actual operation situation, formulate the annual and monthly operation and management plan of the Food and Beverage Department.

3. Attend hotel meetings, preside over departmental meetings, implement matters related to hotel meetings, understand the work of departments, and arrange the work of inspection departments.

4, do a good job of employee care and communication, take the lead in implementing the rules and regulations of the hotel.

5. Actively implement the hotel layout, lead the department staff to complete the reception tasks and business indicators, and strive to improve the restaurant's operating income.

6. Supervise the chef to control food hygiene and cost, and introduce new dishes every month to improve customer satisfaction.

7, responsible for department cost control, raw material cost management, receiving and inspection, food quality management, health management, guidance to increase revenue and reduce expenditure.

8. Control the cost management of low-value consumables and raw materials, paying special attention to cost accounting and energy-saving control, so as to reduce costs and increase profits.

9, do a good job of communication and coordination with other personnel in the department, to ensure the smooth progress of the work.

10, strengthen on-site supervision, adhere to first-line inspection management, patrol the operation of restaurants and kitchens every day, and check the work of subordinates and employees as well as restaurants.

Service quality, health quality, timely find and correct problems in service.

1 1, responsible for managing the maintenance, repair and sanitation of restaurant facilities and equipment.

12. Supervise health work, including personal hygiene of employees, food hygiene, tableware hygiene, environmental hygiene and operational safety.

13, develop and maintain good customer relations, personally supervise or participate in important reception activities; Solicit opinions and suggestions from guests, and handle complaints from guests; supervise the construction (of)

Establish and improve customer files.

14, responsible for department attendance, performance appraisal and evaluation.

15, organize departmental training activities and do a good job in selecting and cultivating departmental talents, including echelon talent construction.

Complete other tasks assigned by superiors.

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