Workflow of catering manager

The catering manager is fully responsible for the hotel's catering service management and food supply, so what are the workflow of the catering manager? Let's get to know it together!

I. Routine inspection

The manager is on duty in two shifts. He should have lunch and dinner in his post, check and be fully responsible for the management of the restaurant. All kinds of equipment and facilities in the restaurant should be kept in good condition and checked one by one according to the checklist.

1, check the sanitation inside and outside the restaurant;

2. All kinds of equipment and facilities in the dining room should be kept intact;

3, the table should comply with the regulations, tableware neat, uniform, clean, seamless, tablecloth, towel without holes and stains;

4. Chairs should be neatly arranged, clean and dust-free, with no stains on the cushions, and the chairs should be vertically and horizontally aligned or arranged in a pattern;

5. The workbench is placed in an orderly manner, the sideboard is placed in line with the requirements, the dishes are neatly stacked, and the tableware layout is standardized;

6. Whether the preparations for the banquet, especially the scheduled banquet, have been completed;

7. Tableware should be fully and thoroughly cleaned;

8, all kinds of spices are fully prepared;

9. The beverage is fully prepared and reaches the specified temperature standard;

10, all kinds of service utensils and linen are ready;

1 1, the ground is clean and tidy, and there is no debris and paper scraps;

12, comfortable environment, good lighting and air conditioning equipment;

13. If you need to turn on the air conditioner, turn it on half an hour in advance.

Second, in the morning

1, hold a regular meeting of on-the-job managers of the food and beverage department every morning 10: 50 to summarize and report the work of the restaurant and accept the work instructions from the superiors;

2, understand the daily banquet and business situation.

Third, at noon

1, 1 1: 00, hold a pre-meal meeting for all waiters, sum up the work of the day before yesterday and in the morning, ask for the work instructions of superiors to be conveyed in advance, check the gfd of waiters, and then conduct brief training on emergency knowledge and skills;

2. Check the preparation of lunch and supervise the work of the supervisor and foreman;

3. After lunch, supervise the waiter to provide polite, fast and efficient service for the guests;

4, dinner time, should pay attention to patrol in the restaurant, keep good communication with the guests, and be prepared to deal with accidents at any time;

5. After lunch, complete the lunch work report, and examine and approve all kinds of material requisition and maintenance documents;

6. Use 15: 30 regularly every day? 16: 30 during this period, the waiters were trained in service knowledge and skills in a planned way, and the training results were evaluated.

Fourth, at night

Work at night is the same as above. After dinner, you should make a day's work report and examine and approve various documents.

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