Catering job responsibilities

Catering job responsibilities (general 6 articles)

In today’s society, job responsibilities play an increasingly important role. Job responsibilities include job scope and the responsibility to achieve job goals. , job environment, job qualifications and the interrelationships between various positions, etc. What job responsibilities are effective? The following are the catering job responsibilities I have compiled for you (6 general articles). They are for reference only. I hope it can help you.

Catering Job Responsibilities 1

1. Remember and abide by all hotel rules and regulations.

2. Dress and brand according to regulations, dress neatly and elegantly, be punctual and polite, and obey orders promptly.

3. Responsible for all preparations in the bar before opening, responsible for taking inventory on the day, and issuing delivery orders, please have the supervisor sign for confirmation.

4. Responsible for going to the warehouse to get enough drinks.

5. Accept drink orders and prepare various drinks for guests.

6. Responsible for the safekeeping of spirits and other items stored by guests.

7. Responsible for cleaning all cups and utensils and doing a good job of hygiene.

8. Save all drink orders and keep them with the finances for verification.

9. Maintain the equipment in the bar and fill in the maintenance form in time if there is any damage.

10. Maintain good relationships with customers and superiors, and prepare daily beverage reports in a timely manner. Catering Job Responsibilities 2

1. Carry out the instructions of the restaurant manager, obey the restaurant manager’s arrangements, and ensure the normal operation of the restaurant;

2. Summarize the previous day’s work and arrange for the day Work tasks, convey superior instructions and new business policies, check whether employees' attendance, appearance and personal hygiene meet the requirements;

3. Check the specific implementation of various tasks in the restaurant, and promptly correct employees who do not meet the standards

4. Do a good job in the maintenance of restaurant equipment and facilities to ensure that the restaurant environment, tableware, and supplies are in good condition;

5. Organize and implement training plans for restaurant staff to ensure that waiters have high quality, good professional knowledge, service skills and good service attitude. Supervise and remind employees to abide by the restaurant's rules and regulations;

6. Actively communicate with guests, handle guest complaints, solicit guests' opinions and suggestions, and take proactive measures to resolve them. Direct the work on site, assist subordinate employees in providing services and put forward suggestions for improvement;

7. Organize and implement promotional activities for catering products, and supervise subordinates to vigorously promote products. Pay attention to cost control and strictly prohibit loopholes such as stealing, wasting, cheating;

8. Responsible for the service management of the restaurant, ensuring that each employee follows the service procedures and standards specified by the restaurant, and provides guests with high standards Service;

9. Frequently check whether the restaurant’s commonly used goods are adequately prepared to ensure the normal operation of the restaurant;

10. Understand the daily supply varieties, out-of-stock varieties, special selections, etc. , and informed at the pre-dinner meeting. Catering Job Responsibilities 3

—, Responsibilities and Authority:

1. Assist the manager to formulate 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 loss 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 status of each guest on the day and understand the guests’ lives 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 bills and hand them over to the guests 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. Catering Job Responsibilities 4

1. Responsible for the daily management of the restaurant, and maintain close contact with the kitchen to ensure the service quality of the restaurant, and be 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 Job Responsibilities 5

1. Restaurant Foreman Job Responsibilities

1. Assist the apartment manager in the daily management of the restaurant.

2. Responsible for handling restaurant guest complaints.

3. Responsible for transmitting various information in the restaurant and assisting relevant departments in providing customer service.

4. Responsible for the daily management, training, supervision and assessment of restaurant employees.

5. Responsible for the supervision and management of safety, sanitation, facilities, equipment, utensils and supplies in the area under their jurisdiction.

6. Responsible for organizing restaurant employees to master risk control and reduction measures, conduct emergency drills, search for safety hazards, and handle and report problems in a timely manner.

7. Assist the apartment manager in formulating service standards and working procedures for the restaurant.

8. According to customer needs, do a good job in setting up tables and providing guidance before meals in the restaurant.

9. Provide table-to-table service for key guests in the restaurant.

10. Do a good job in finishing and providing guidance after the meal in the restaurant.

2. Work content

1. Arrive at work 10 minutes early every day and self-check your appearance.

2. Host pre-class meetings every day, assign work tasks for the day, and coordinate to solve various problems.

3. Reasonably arrange employee work shifts and personnel division of labor according to customer conditions every day.

4. Conduct daily inspection and supervision before, during and after meals.

5. Check the appearance and attendance status of employees in this team every day, and conduct assessment and scoring.

6. Conduct routine safety inspections every day.

7. Check the operation of equipment and facilities in the area under your jurisdiction on a daily basis.

8. Fill in the "Supervision and Inspection Record" based on the inspection status of various tasks every day.

9. Carry out inventory of tableware at the end of each month.

10. Handle guest complaints, resolve various issues raised by guests in a timely manner, and try to meet guest requirements as much as possible.

11. Reasonably allocate personnel and provide employees with daily business skills training.

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

13. Complete various tasks assigned by leaders. Catering Job Responsibilities 6

1. Carry out the manager’s instructions and implement various tasks in detail.

2. Responsible for leading the whole class of employees to do reception service, cleaning, introduction and promotion of various dishes and sprinkles in accordance with the restaurant service procedures and quality requirements

3. Understand the number of reserved tables, requirements and standards for the restaurant's banquet on the day, and be aware of it.

4. Participate in and supervise subordinate employees to prepare meals manually.

5. Maintain close contact with the kitchen and promptly reflect guest opinions and requirements.

6. Handle customer complaints and criticisms and report to the manager in a timely manner.

7. Responsible for the collection, distribution and storage of materials for the team

8. Conduct a comprehensive inspection of the restaurant before the meal, and check tables, chairs, tableware and other preparations according to specifications and standards Please explain the menu to the waiter.

9. When guests enter a restaurant, you should take the initiative to greet them and seat them in rows.

10. Responsible for the handover work, keep the handover records, and carefully conduct the attendance assessment of the personnel under the jurisdiction of the district.

11. Earnestly complete the tasks temporarily assigned by the manager.

12. Responsible for welcoming important guests and following orders to send guests off and thank them.

13. Responsible for the conservation, storage and maintenance of water, electricity and mobile materials in the area. ;