Catering supervisor job responsibilities

Job Responsibilities of Catering Supervisor (15 articles)

In today’s society, more and more places need to use job responsibilities. Job responsibilities can improve the vitality of internal competition and better discover and The role of using talents. Don’t have a clue when it comes to drafting job responsibilities? The following is the job responsibilities of the catering supervisor that I have compiled for your reference. I hope it can help friends in need.

Catering Supervisor Job Responsibilities 1

Job Process

09:30-09:40: Participate in the morning meeting.

09:40-09:45: Cooperate with the head chef to assign work.

09:45-10:00: Cooperate with one person in the hall and purchase and accept dishes.

10:00-10:15: Organize the incoming dishes and put the dishes that should be put on the shelves.

10:15-10:50: Assist the kitchen staff to serve meals and check and accept the dishes.

10:50-11:00: Staff meal.

11:00-11:10: Check the placement, quantity and hygiene of dishes on the dining table.

11:10-14:00: Assist the kitchen in preparing ingredients and collecting meals. During this period, I went to the dining table every 5 minutes to check if there were any dishes that needed to be added, and then went to the kitchen to add them.

14:00-16:00: Lunch break, duty on duty.

16:00-16:10: Participate in roll call.

16:10-16:40: Assist in serving meals at the dining outlet.

16:40-16:50: Inspecting the dining table.

16:50-17:10: Have a staff meal.

17:10-20:00: Patrol the dining table every 5 minutes, and help the food outlet to serve food during this period.

20:00-21:30: Place a purchase order for the dishes needed for the next day and calculate the total amount of the order for the day. 21:30-22:00: Assist kitchen staff in cleaning.

Job Responsibilities

1. Understand and master the responsibilities and work processes of each job position in the kitchen.

2. Be proficient in the types and quantities of dishes.

3. Responsible for collecting and inspecting vegetables every day during working hours.

4. Responsible for the purchase every night and understand the dishes needed in the kitchen for the next day. Compare the bill for the day's dishes with the cashier every night.

5. Check the quality of the products every day to see if they are up to standard. Unqualified products are not allowed to leave the hall.

6. Responsible for saving the materials used in all dishes in the kitchen and not wasting materials.

7. Understand the storage methods and placement of all dishes and materials.

8. Responsible for replenishing dishes on the dining table and adding meals according to customer flow.

9. Responsible for organizing kitchen staff to clean the kitchen.

10. Understand the dosage of all dishes and condiments in the kitchen.

11. Responsible for the meal time in the kitchen and the arrangement of employee meal times.

12. Understand the production volume, finalization and production quality of a single point.

13. Responsible for coordinating the daily storage, maintenance and cleaning of various kitchen facilities

Job requirements

1. Understand the products produced by each position Quality, shaping and quantity, dressing method and decoration.

2. Understand the daily product output and the dishes and ingredients required for the next day. Subscription every night.

3. Inspect the dining table on time every day and add dishes on time. When lunch is less crowded, a meal will be added every 20 minutes, and when there are a lot of people, a meal will be added every 5 minutes. The number of additional meals depends on the passenger flow at that time, and the method of additional meals is in descending order.

4. When collecting meals every morning, check whether the quantity of dishes is consistent with the order placed and check the quality of the dishes.

5. Check the quality, finalization, and decoration of the dishes produced every day. Unqualified dishes are not allowed to be served in the restaurant.

6. Responsible for checking the amount and use of kitchen materials every day How to store furnishings and materials.

7. Responsible for supervising the economy of materials and dishes. Recycled materials can be reused rationally, and some leftover materials can also be processed and used again, so that no raw materials are wasted.

8. After finishing the meal every day, go to the restaurant to see if there are any leaked dishes and check the quality, decoration and presentation of the dishes again.

9. Master the preparation methods, ingredients and proportions of a la carte dishes.

10. The person in charge of supervising each refrigerator. Responsible for checking the quality of the dishes in the refrigerator. Catering Supervisor Job Responsibilities 2

—, Responsibilities and Authority:

1. Assist the manager in formulating service standards and work procedures, and ensure the implementation of these service procedures and standards.

2. Responsible for the work arrangement and deployment of employees in the department according to customer conditions, carry out shift handover work, arrange employee shifts and rest days, and be responsible for employee attendance.

3. During the business period, be responsible for supervising, inspecting and communicating with customers throughout the restaurant.

4. Responsible for implementing the business training plan for front office employees, and responsible for the assessment and evaluation of subordinate employees.

5. Properly handle various problems and customer complaints that occur in customer service, proactively solicit customer opinions, and promptly feedback relevant information to the manager.

6. Check the checkout process and guide employees to check out guests correctly.

7. Supervise the waiters to correctly use the facilities, equipment and supplies in the front hall, do a good job in cleaning and sanitation maintenance, submit equipment maintenance orders in a timely manner, control the consumption of tableware, and replenish missing items in a timely manner.

8. Supervise employees to abide by the hotel's rules and regulations and safety regulations to ensure that the dining environment is clean, beautiful and comfortable.

9. Complete other tasks assigned by the manager.

2. Qualifications:

1. Love service work, be practical and serious in work, and have a strong sense of professionalism and responsibility.

2. Be familiar with restaurant management and service knowledge, and have proficient service skills.

3. Have high foreign language conversational skills and the ability to deal with emergencies in the restaurant and the ability to communicate with customers.

4. Be familiar with the service procedures of banquets, cocktail parties, and buffets, and be able to assist managers in the design, layout, and arrangements of various forms of banquets, cocktail parties, buffets, tea parties, exhibitions, etc.

5. Be familiar with and master the varieties and prices of the restaurant’s dishes; be familiar with and master the varieties, origins, degrees, characteristics and sales prices of Chinese and Western wines and beverages, and have strong sales skills.

6. Strong organizational skills, able to lead subordinates to do a good job in reception services and provide guests with satisfactory and surprising services.

3. Work content:

2. Preparation work before the meal:

(1) Understand the ordering situation of each guest on the day and understand the life of the guests habits and requirements.

(2) Assign subordinates’ work according to the day’s work tasks and requirements.

(3). Gather all subordinates before the meal to explain the ordering status of the day, guest requirements and special precautions.

(4) Check whether the staff’s pre-meal preparations are complete:

3. Work during the meal,

(1) Guests eating During this period, the foreman must stand at a certain position and observe carefully. Direct the desk clerk to serve guests.

(2) For important banquets and guests, the foreman must personally receive and serve them.

(3) Conflicts between guests or between guests and receptionists should be mediated and properly handled. However, you are not allowed to intervene in conflicts and quarrels between guests. If you cannot handle it yourself, Report to manager promptly.

(4) After the guests have finished their meal, they need to urge the receptionist to summarize the bill and hand it over to the guest for settlement to prevent missing orders.

(5) During the meal opening process, pay attention to the assessment of subordinates. Record the service number or poor performance, high or low efficiency, etc., and reward or criticize after the meal.

4. Work after closing:

(1) Collecting tableware: After collecting the meal, urge the clerk on duty to quickly clear the tableware and concentrate on meal preparation according to the closing work procedures and standards. The dishwashing room is sent for cleaning and disinfection from time to time.

(2) Set the table: Put away the tableware, put on a clean tablecloth, set the table according to the table setting specifications, and restore the restaurant to its intact condition.

(3) Clean the restaurant: After doing the above work, do a good job in restaurant hygiene and keep the restaurant clean and beautiful.

(4) After subordinates have completed the above work, they must conduct a comprehensive inspection and notify employees to leave work after passing the inspection.

(5) Keep records of the day's work and guest feedback, problems that occurred during meals, important banquets and guest dining situations, guest complaints, etc. and report the day's work to the manager. Job Responsibilities of Catering Supervisor 3

1. Preparations should be made before actual work every day.

2. Clean the wine cabinet and clean the wine dispenser.

3. Check the storage and sales of wine and make supplements.

4. When guests enter the restaurant, greet them warmly and take the initiative to introduce the price of drinks.

5. Understand the wine sales situation and formulate a wine purchase plan.

6. Strictly control the drinking period.

7. Propose preferential plans for overstocked drinks and report them.

8. Communicate with wine merchants in a timely manner and enjoy the preferential policies provided by wine merchants.

9. Carry out inventory every month to ensure that there is no shortage, plenty and no expiration. Job Responsibilities of Catering Supervisor 4

Accounting Responsibilities

1. Responsible for providing accounting statements for the brands in charge and ensuring their timeliness and accuracy;

2. Responsible for regularly inspecting and analyzing the implementation of the company's finances, costs and profits, and promptly making reasonable suggestions to the financial director and business unit general manager;

3. Responsible for the accrual and declaration of various taxes and fees, and Propose reasonable tax planning;

4. Responsible for tax planning, and do a good job in planning corporate income tax, value-added tax and business tax;

5. Responsible for the proper custody of accounting vouchers and accounting books , accounting statements and other accounting materials;

6. Complete other matters assigned by superiors. Catering Supervisor Job Responsibilities 5

1. Under the leadership of the restaurant foreman, be responsible for the sales and service of catering products in accordance with prescribed service procedures and service quality standards to ensure guest satisfaction.

2. Arrive at work on time, pay attention to appearance, appearance, and demeanor, and be ready to work.

3. Ten minutes before the meal, prepare the guests for the meal, including arranging the restaurant environment, ensuring the temperature of the restaurant, ensuring that hygiene meets standards, and collecting clean tablecloths, mouthcloths and other tableware as required. and wine utensils, etc., and clean and wipe them clean. Check whether the tables and chairs are in good condition and whether the table setting meets the requirements. Make sure that the tableware and utensils are clean, bright, without chips or damage, make sure that the tablecloth and mouthcloth are clean, and make sure that the small towels are clean and Disinfect and keep warm.

4. When the guests are ushered to their seats, welcome them and pull out their chairs, give them small towels and tea, and introduce the dishes and drinks.

5. Order, serve, divide dishes and serve drinks to guests in accordance with service specifications, answer questions raised by guests, and convey information about guests’ needs for services.

6. During the on-duty service, pay attention to cleaning the table, removing used tableware and replenishing clean tableware in a timely manner.

7. Pay attention to the service of special guests, satisfy the needs of the elderly, the sick, the disabled and children, pay attention to the service of important guests, perform on-duty service according to regulations, and ensure that there are posts, people and services.

8. After the guests have finished their meal, pay the bill promptly and accurately. When the guests leave their seats, they should pull up their chairs and express their gratitude to the guests.

9. Solicit guests’ opinions on the dishes and report them to superiors in a timely manner, provide polite and patient answers to guests’ 8 complaints, and ask the restaurant leadership to handle them.

10. Use restaurant equipment and utensils correctly and take good care of food truck property.

11. At the end of the business, complete the closing work according to the regulations and the foreman’s instructions.

12. Keep the service purpose in mind and actively participate in service skills training.

13. Do a good job in safety and energy conservation, and do not stay in the business area after get off work or during off-duty periods.

14. Complete other tasks assigned by superiors. Job Responsibilities of Catering Supervisor 6

1. Greet customers politely and lead them to the appropriate dining table.

2. Make flexible arrangements with the restaurant supervisor and foreman to allocate table reservations.

3. Answer customer inquiries politely, including catering services and all hotel facilities.

4. Follow the table reservation procedures set by the restaurant to make a reservation or cancel the reservation.

6. Listen politely and report customer complaints, requests and opinions to superiors.

7. Proficient in using polite language to answer the phone, summon customers and leave messages.

8. Temporarily store the customer’s belongings and register them, and dispose of them according to hotel regulations after closing.

9. When the foreman and waiters have no time to attend to newly arrived customers, those who greet the customers should continue the catering service immediately, and should also assist in restaurant service work when necessary.

10. Ensure that the stationery at the reservation desk is sufficient and the reservation is clean, and keep the area clean.

11. Make reservations for all meals in the restaurant as required. Job Responsibilities of Catering Supervisor 7

1. Job Name: Catering Supervisor

2. Job Level: Supervisor

3. Direct Supervisor: Catering Department Manager

IV. Subordinates: Foreman

V. Main Responsibilities:

1. Supervise the completion of the daily operation and management of the restaurant business department, prepare employee schedules, attendance sheets, and inspect Check the employee's attendance status, check whether the employee's appearance and personal hygiene, uniforms, hair, nails, shoes, etc. meet hotel requirements. Lead by example the food and beverage department employees to comply with the hotel's rules and regulations.

2. Understand the supply situation and the price of food raw materials, understand and master the inventory and breeding situation of various foods in the restaurant, especially rare species such as swallows, wings, abalone, seafood and game, and pay attention to promotion and sales.

3. When receiving guests who come to order meals, you must pay attention to being warm, friendly and attentive. Be patient in answering their questions, and be careful and meticulous when introducing hotel features to them.

4. Pay attention to coordinating the arrangement of private rooms and banquet orders, and formulate banquet menus according to guest requirements; when writing menus, pay attention to the combination and guest tastes, and finally submit them to the catering department manager for approval.

5. Have marketing awareness, assist the marketing department in establishing customer history files, communicate more with guests, and establish good relationships; care about guests' dining conditions and provide timely feedback; make new customers and continuously expand business targets.

6. Have the spirit of contributing to the company, constantly improve the art of management, be responsible for formulating service specifications and procedures and organizing their implementation, and strive for excellence in business. Develop training plans and conduct targeted training on a regular basis to continuously improve service quality.

7. Pay attention to the training of employees under the catering department, regularly organize employees to learn service skills

and participate in English training organized by the hotel; educate employees on service awareness and sales awareness. Train, check regularly and keep training records.

8. Hospitality guests with enthusiasm, a humble attitude, properly handle guest complaints, and continuously improve service quality. Strengthen on-site management. Must be on the front line during business hours and supervise all catering department employees. Problems that arise in the service and be corrected in a timely manner.

9. Responsible for the cleaning and sanitation of the restaurant before opening and maintaining environmental hygiene. Guarantee

Food safety, drinks, wine, etc. provided to guests must be within the shelf life.

10. Timely check the condition of restaurant equipment, establish a material management system for the catering department,

and strictly manage it; do a good job in safety and fire prevention of the restaurant business department.

11. Supervise the foreman's checkout work; handle complaints immediately and report them to the catering manager.

12. Be familiar with and master the area, height, lighting, and number of tables in banquet halls and private rooms; the number of people that can be accommodated when holding various banquets, tea parties, etc.; design and decorate the characteristics to facilitate Guest introduction.

13. When receiving staff from various departments in the restaurant, you should also be warm, friendly, modest and cautious. Pay attention to the coordination and communication methods of various departments, and hope to get cooperation, help and support from all departments for the banquet work.

VI. Qualifications:

1. Technical secondary school degree or above, more than 5 years of catering experience.

2. Be flexible and not surprised by changes; know reception etiquette.

3. Be proficient in the procedures and standards of catering management.

4. Have a certain foundation in English and be able to communicate with foreign guests. Job Responsibilities of Catering Supervisor 8

1. Make preparations before meals, such as preparing condiments, serving utensils, etc.

2. Responsible for delivering all the dishes on the menu set by the foreman to the waiter on duty at the dining table of the ordering guests accurately in the order of serving.

3. Keep the menu for verification.

4. Assist the restaurant waiter to return the dirty tableware and empty dishes on the work table to the dishwashing room.

5. Responsible for delivering kitchen and restaurant information.

6. After the meal, be responsible for cleaning and maintaining food service utensils and cleaning the backstage.

7. Actively participate in training and improve professional skills.

8. Work together, obey arrangements, and complete other tasks assigned by superiors. Job Responsibilities of Catering Supervisor 9

1. Implement financial systems and report work in a timely manner.

2. Be proficient in the prices of various business types and accurately issue invoices and bills.

3. Conduct business operations in accordance with rules, regulations and work procedures.

4. Keep bills and invoices well, and register them according to regulations.

5. Be familiar with the operating technology of the cash register, and be familiar with the knowledge and service specifications of the cash register.

6. Be familiar with restaurant discount cards, discount coupons, usage regulations of set meals, consumption items, discount range and permissions approved by leaders.

7. Check the reserve working capital every day, and must not misappropriate or lend it to others at will. The cash received every day must be settled every day, and any problems found must be reported to the finance department in a timely manner.

8. Complete the daily financial report of the shift business.

9. After the shift is over, carefully sign the shift registration book and hand over the business funds for the day in a timely manner.

10. Carry out maintenance and environmental sanitation of facilities and equipment. Job Responsibilities of Catering Supervisor 10

The catering industry is a service industry. As a manager in the catering industry, what are the basic tasks of a catering supervisor in daily management work? What are the specific job responsibilities? The following is a detailed introduction to the job responsibilities of the catering supervisor:

1. Responsible for the daily management of the restaurant, and maintains close contact with the kitchen to ensure the service quality of the restaurant, and is directly responsible to the restaurant manager.

2. Attend weekly business meetings, report on the work of the restaurant, and convey the spirit of the meeting to employees.

3. Inspection work.

(1) Inspection work, daily inspection of equipment, furniture, tableware and their intactness.

(2) Check service supplies and cleanliness, and check inventory materials;

(3) Check employee appearance.

4. Host the daily pre-meal meeting and arrange the service work for the day.

5. Understand the situation of the day’s dishes from the kitchen, and arrange key dishes to promote.

6. Sign for food and materials.

7. Properly handle customer complaints and inquiries.

8. Do a good job in employee attendance and evaluation

9. Do a good job in restaurant property management.

10. Responsible for employee training. Catering Supervisor Job Responsibilities 11

1. Under the direct supervision of the foreman, he is mainly responsible for the delivery of dishes and service supplies and back-end sanitation work, and must work in strict accordance with sanitation standards and operating specifications.

2. Make preparations for passing the dishes before starting the meal, actively cooperate with the chef to prepare the dishes before serving, and make a good estimate list.

3. Understand the exact location of the restaurant’s counter number, and be responsible for delivering all the dishes on the menu to the waiter on duty in the order of serving.

4. Coordinate the kitchen to control quality, such as: color, aroma, shape, utensils and portions, hot and cold dishes, be responsible for maintaining various cooking utensils, and master the serving methods of utensils used for special dishes .

5. Assist the front desk service to communicate front and rear information, and adjust the speed and order of food delivery according to the requirements of the front desk.

6. Assist the front desk attendant to return the dirty tableware and empty dishes on the work table to the dishwashing room.

7. Responsible for keeping the menu for verification.

8. After the market closes, be responsible for the cleaning and sanitation of the food delivery room and designated areas. Catering Supervisor Job Responsibilities 12

1. Under the leadership of the department supervisor, inspect the implementation of department rules and regulations and the completion of various tasks.

2. Check the work attire and personal appearance of the waiters on duty.

3. Arrange, lead, supervise, and inspect employees to make various preparations before opening, promptly and accurately report departmental conditions to supervisors, and report on the work performance of each employee.

4. Do a good job in handing over items and documents for each shift.

5. Be familiar with the business, take the lead in the work, and assist the supervisor to enhance the cohesion of employees in the department.

6. Strengthen on-site management awareness, handle emergencies in a timely manner, and lead employees to continuously improve service quality.

7. Strengthen public relations awareness and establish a good image of the hotel.

8. Do a good job in arranging employee attendance and leave, and strictly control it.

9. Host the weekly team meeting, listen to the work reports of the waiters, summarize in a timely manner and exert subjective initiative, put forward your own opinions and ideas on the deficiencies in operation and management, and report to the supervisor.

10. Complete other tasks assigned by superior leaders. Catering Supervisor Job Responsibilities 13

Job Responsibilities:

1. Responsible for market research, providing supplier information that meets the company’s requirements, and establishing the company’s virtual warehouse;

2 , Be responsible for the entire process of business negotiations, procurement progress, quality inspection, etc., complete procurement tasks on time, and ensure the smooth and orderly operation of the company;

3. Implement the inquiry, price comparison, and bargaining system, and strive to reduce costs The procurement cost manager is also responsible for the handling of unqualified products;

4. Participate in contract review and cooperate with relevant departments to make plans for quotations, procurement costs, delivery dates, etc.;

5 , summarize and analyze the procurement business, and submit procurement reports to the department as required.

At the same time, establish supplier files, as well as information statistics and files of various required items;

6. Responsible for the management of suppliers, maintain a healthy and good business cooperation relationship with suppliers, and assist the company in processing and supplying Various disputes that may arise from suppliers;

7. Handle some personal loans and purchase payment settlements that require cash to purchase materials;

8. Consciously accept audit supervision and work hard on procurement fair, honest and efficient.

Job requirements:

1. Have good negotiation skills and good at communication, quick thinking, articulate;

2. Proficient in procurement business processes, possess Good communication skills, negotiation skills and cost awareness;

3. Be honest, approachable, have good professional ethics and literacy, and be able to withstand a certain amount of work pressure;

4. Have statistics , cashier and accounting experience, or workers familiar with Western food procurement management will be preferred. Catering Supervisor Job Responsibilities 14

1. Should have a deep understanding of food and beverages, work in accordance with the restaurant's business policy, and perform service work in accordance with prescribed service procedures.

2. Pay attention to the needs of customers while providing hospitality and keep the table clean and tidy. If you encounter any comments or complaints from guests, report them to the foreman immediately.

3. Order food for customers.

4. After the customer leaves, the tableware used by the customer should be cleaned as soon as possible and the dining table should be rearranged.

5. Help customers settle bills.

6. According to actual business needs, prepare meals before meals, prepare sauces and replenish restaurant utensils and other utensils, and register items.

7. Polish tableware and keep the restaurant environment and utensils clean at all times to ensure that they comply with hygienic standards.

8. Follow the rules set by the restaurant and do all the closing work.

9. Protect personal accommodation, working environment and personal hygiene, and receive every customer with polite language and smile.

10. Actively participate in various training courses and continuously improve personal quality.

11. Fully collaborate with colleagues at all levels to provide customers with good services.

12. Complete various tasks assigned by superiors. Catering supervisor job responsibilities 15

1. Lead employees to prepare meals carefully and ensure quality standards;

2. Supervise waiters to do a good job in service;

3. Track and inspect the table in a timely manner, and correct and correct unqualified areas;

4. Understand the speed and situation of serving food on the dining table in a timely manner, and urge dishes in a timely manner;

5. Organize the waiters to clear the table in time after the meal, tidy up the tables and chairs in the restaurant, and keep the restaurant clean and the environment in good condition;

6. Supervise the waiters to conscientiously implement hotel and department rules and regulations;

7. Do a good job in coordination between this team and other teams;

8. Do a good job in attendance and training of team employees.

Job Responsibilities of Catering Supervisor 14

1. Supervise the completion of daily operations of the Chinese restaurant and check employee attendance and appearance.

2. Strengthen on-site management and promptly discover and solve problems in service.

3. Complete the tasks assigned by the department manager and be responsible to the department manager.

4. Check the condition of the Chinese restaurant equipment, establish a material management system, and perform maintenance work.

5. Proactively communicate with guests and adopt correct methods to handle complaints.

6. Hold regular staff meetings, organize staff training, and conduct employee assessments.

7. Participate in the department’s daily meetings, establish a good relationship with the kitchen, and carry out unified coordination.

8. According to the work plan of the catering department, complete various indicators and daily operations of the restaurant.