Responsibilities of the Food and Beverage Department

Responsibilities of Food and Beverage Department (9 selected articles)

Nowadays, the frequency of job responsibilities is on the rise. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what kind of responsibilities they should undertake, how to do better, what they should not do, and so on. Presumably, many people are worried about how to formulate job responsibilities. The following are the responsibilities of the catering department that I have carefully arranged. Welcome to share.

Responsibilities of Food and Beverage Department: 1 1. Responsible for executing and implementing the decision and operation plan of the restaurant manager. Supervise and inspect the implementation of work tasks by managers at all levels.

2. Complete all the affairs assigned by the hotel, assist the manager to hold the meeting on time, accurately carry out the instructions of the manager, arrange the work, sum up the gains and losses, and optimize the management ideas.

3. Assist the manager to handle the work in the coordination department, inspect the hotel regularly, and be responsible for the regional health and safety supervision.

4. Responsible for supervising the implementation of the management system of the department, checking the operation procedures and service specifications of each post, providing customers with high-quality products and satisfactory services, and ensuring the normal operation of business hours.

5. Be responsible for the safety management of this department, and urge all departments to strictly implement the food hygiene system and various safety management systems. Do a good job in the implementation of the food hygiene system, carry out fire safety education, and organize the competent personnel of various ministries to inspect and evaluate the hygiene, fire prevention and safety work regularly to ensure the normal operation of all the work in this department.

6. Pay close attention to employee training, do a good job in ideological and political work, care about employees' lives, appoint and assess employees, make rewards and punishments clear, supervise the heads of various departments to convey and implement work requirements, mobilize employees' enthusiasm and complete hotel requirements.

7. If there is an emergency, the handling should be well organized, the method should be correct and proper, and the restaurant manager should be reported in time, and the whole incident should be recorded in writing for the record.

8, understand the daily business situation, timely grasp the information of various affairs of the department. Assist the manager to make service skill training plan, conduct employee training, establish training assessment system, and strengthen the evaluation, reward and punishment of employee training.

9, strengthen the daily management of equipment, urge employees to use all kinds of equipment correctly, and do a good job of equipment maintenance.

10, establish good relations with guests, actively solicit guests' opinions and suggestions on catering, and properly handle guest complaints.

1 1. Go to the staff group from time to time to learn about the living conditions and working emotions of employees, and report to the manager when necessary.

12, set an example, strictly abide by various rules and regulations and management regulations, be strict with yourself and set an example.

Responsibilities of the Food and Beverage Department Part 2 (1) attends regular departmental meetings and business meetings on time, and is responsible for organizing and implementing them in strict accordance with the plan drawn up by the department manager.

(2) Strengthen the daily management of each position in the frontcourt of the Food and Beverage Department and cultivate the management and supervision level of restaurant managers.

(3) Strengthen the design, organization and reception of various meetings, banquets and large-scale activities, formulate detailed service reception plans in advance, and supervise and inspect them to ensure the reception effect of the activities.

(4) Check the standardization of services according to standards, provide high-quality services for guests, and personally arrange VIP reception to ensure the service effect.

(5) Grasp the customer situation of each meal, reasonably adjust the service force, and communicate and control the overall service process. Ensure the smooth completion of various service receptions.

(6) Attend the briefing of each team from time to time, strengthen the daily patrol inspection, solve the problems found in time, summarize the reasons and conduct case analysis.

(7) Coordinate the cooperative relationship within the post under its jurisdiction and between other posts.

(8) According to the plan, conduct job skills training for subordinate employees on a regular basis.

(nine) to examine and approve the rules and regulations and working procedures of the posts under their jurisdiction.

(10) Set a good example for subordinates, stimulate their enthusiasm and creativity in various ways, and tap the potential of employees.

Job responsibilities of the food and beverage department. Directly responsible to the general manager, fully responsible for hotel management.

2. Assist the general manager to make decisions on the operation and management of the hotel and improve the operation system; Responsible for the implementation and execution of the general manager's decision-making and business plan.

Three, responsible for the supervision and inspection of the implementation of the tasks of managers at all levels.

Four, responsible for assisting the general manager to hold a regular meeting, summing up the gains and losses, and optimizing the management ideas.

5. Be responsible for regularly checking the health and safety supervision inside and outside the hotel.

Six, responsible for assisting the general manager to handle and coordinate the work between departments.

Seven, responsible for all the affairs of the hotel administrative office, warm and polite contact with outsiders.

Eight, responsible for assisting the general manager to supervise the implementation of the management system of each department, check the operating procedures and service specifications of each position, and provide customers with quality products and satisfactory services.

Nine, accurately implement the general manager's oral or written instructions, and actively and excellently complete the task.

Ten, adhere to the daily meal time in the first-line service site inspection and supervision, to ensure the normal operation of business hours.

Eleven, responsible for establishing and improving employee files, do a good job in personnel management; Report the personnel changes of the hotel to the general manager in time.

Twelve, irregular in-depth staff groups, understand the life and work mood of employees, and report to the general manager when necessary.

Thirteen, responsible for the management of the hotel's internal items, familiar with the name, model, specification, unit price and use of all kinds of items needed by the hotel. Check whether the purchased goods meet the quality requirements, and be responsible for supervising the hotel's procurement and quality requirements.

Fourteen, responsible for formulating and improving the safety system and measures, deploying the work plan of the security department, arranging and checking the implementation; Responsible for organizing the investigation of major cases and accidents in the hotel, and putting forward handling opinions to the general manager and reporting the investigation results.

15. Responsible for formulating the maintenance management measures of the hotel engineering department, reasonably arranging the smooth development of engineering maintenance and equipment maintenance, and ensuring the daily normal operation of the hotel.

Sixteen, responsible for regular inspection of the use of computer systems, regular maintenance of computer equipment; Responsible for organizing ordinary personnel to carry out troubleshooting and consumables replacement training.

Seventeen, dealing with emergencies, the organization should be strict, the method should be correct, and properly handled, and timely report to the general manager or relevant departments, and record the whole process of the incident in written form for the record.

Eighteen, abide by the law, set an example, strictly abide by the rules and regulations and management regulations, strictly abide by the law, set an example.

Responsibilities of the Food and Beverage Department Part IV Work Contents:

1, responsible for the minutes of meetings held by the department and conveying various instructions from the manager of the food and beverage department.

2. Be responsible for the attendance of foreign employees in the Food and Beverage Department, make records and report to the Finance Department and the Personnel Department.

3. Receive and keep all kinds of documents and contracts of the Food and Beverage Department and all kinds of documents, official letters, letters and contracts of other departments.

4, responsible for receiving visitors, handling all kinds of telephone, telex and fax.

5. Be responsible for the replacement of menus in various restaurants and the production of banquet menus.

6. Responsible for issuing all restaurant bills of lading, purchase orders and check application forms.

7. Complete other tasks assigned by the food and beverage manager and deputy manager.

Responsibilities of Food and Beverage Department 5 1. The manager or director of the catering department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the food and beverage department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. Formulate, implement and supervise various management systems of the department. Evaluate the performance of managers at all levels in the department and implement incentives and training. Approve and sign all materials and supplies used by the department.

2. Attend the working meeting of the hotel department manager. It is designated as a departmental meeting on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.

3. Be familiar with the target market, understand customer needs, plan and design menus with chefs, and develop catering products that meet local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Procurement, acceptance and storage management of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.

4. Strengthen hotel management and improve service quality. Strengthen banquet organization and management, and improve banquet service quality. In addition, strengthen bar management and improve its operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales.

Responsibilities of the Food and Beverage Department: 6 1, responsible for pre-meal preparation, in-meal service and post-meal finishing.

2. Be responsible for the equipment, safety and hygiene in the area under its jurisdiction.

3. Be responsible for the disinfection of tableware in strict accordance with the disinfection procedures.

4, master job safety skills, handling and reporting all kinds of emergencies.

operating duty

1, arrive at the post 10 minutes in advance every day, check gfd and do a good job of handover.

2, do a good job in regional health every day, keep clean and tidy.

3, daily standards, reasonable and beautiful layout buffet table.

4. Welcome guests to their seats every day and pour tea in time.

5. Put all kinds of drinks into the drink refrigerator in time every day.

6, daily cleaning after meals.

7, after work to put away valuables, turn off the power supply, lock the door, check the safety and correct rear can get off work.

8. Participate in various trainings and activities organized by the apartment.

9, complete the tasks assigned by the leadership.

Food and Beverage Department Responsibilities 7 Responsibilities:

1. Implement comprehensive management of the restaurant, ensure to provide high-quality catering services for guests, and achieve the monthly business objectives.

2. Be responsible for the on-the-job business training of the staff of the Food and Beverage Department, urge all posts to do a good job in training, and improve the professional quality of all staff.

3. According to the established service standards, ensure the correctness and consistency of employees' service to guests.

4. Check the damage and loss of various electrical appliances to minimize the cost of consumables.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. Hold a regular meeting of the Food and Beverage Department, hold a pre-shift meeting of the restaurant before meals, arrange tasks, and complete the work of uploading and distributing.

7. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, conduct regular courtesy education and professional ethics education, pay attention to the training, assessment and selection of talents, and train all employees to master service skills according to the established service standards to carry out their work with high quality and efficiency.

8, formulate, implement and supervise the management system of the department.

In fact, no matter what kind of interview, the questions asked are similar, and there are rules to be found.

For all interviewers, there is only one purpose: to get the most information about you in the shortest time. If you want to prepare for an interview efficiently, start with these seven aspects!

1. Please describe your previous work experience and achievements in the most concise language.

2. Professional background What qualities do you think this job should have?

3. Working Mode Are you used to working alone or as a team?

4. Value Orientation What do you think of your former employer and boss?

Verb (abbreviation for verb) How do you describe your personality?

Is it convenient for you to tell me what your salary is now?

7. Background check Do you mind if we do some research through your old unit? 95% of interviews are basically inseparable from these questions. Of course, it is also possible to ask some professional questions. I don't think it should be difficult if you have done it. General interviewers don't ask too many professional questions.

Food and Beverage Department Job Responsibilities 9 Job Description:

1, responsible for formulating the marketing plan, long-term and short-term operating budget of the catering department, and leading all employees to actively achieve and exceed the operating targets.

2, presided over the establishment and improvement of food and beverage department rules and regulations and service procedures and standards, and supervise the implementation.

3. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and effectively control costs.

5. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

6. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

7. Establish a good relationship with the guests, actively solicit their opinions and suggestions on catering, actively and seriously handle the complaints of the guests, ensure to meet the catering needs of the guests to the maximum extent, and improve the quality of catering services.

8. Communicate, coordinate and cooperate with other departments.

9. Be fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation and management of the Food and Beverage Department, ensuring the provision of high-quality and efficient catering services for guests and controlling costs.

Requirements:

1, college degree or above, with systematic training in catering management and more than 8 years experience in catering management.

2, with rich catering services, cost control, cooking technology, facilities and equipment maintenance, marketing, food nutrition and hygiene and other catering professional knowledge.

3. Have a strong sense of professionalism and responsibility, be loyal to the enterprise, work hard, pay attention to efficiency, adhere to principles, be selfless, be fair, know people and be good at their duties.

4. Strong organizational and management skills, able to scientifically formulate various catering plans, effectively control catering costs, rationally arrange work, supervise the implementation of various catering service norms and food quality standards, and have strong oral expression skills and business report writing skills.

5. Be healthy and energetic.

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