Management system of hotel seafood pool

Seafood pool position management system (information provided by Ocean Star Seafood Pool Company)

1. Department Overview:

Seafood pool is an important component of the restaurant Part of the team manages the restaurant's very large seafood pool, is responsible for the debugging and management of all water refrigeration units, circulation pumps, water treatment rooms, cold storage, and the cultivation and sale of chilled and seafood.

2. Organizational structure: job responsibility system:

(1) Job title: Seafood Pool Supervisor

Direct superior: Financial Director

Direct subordinates: bookkeeper, foreman

Main contact departments: Purchasing Department, Kitchen Department, Restaurant Department

Quality requirements:

(1) Educational level : College degree or above in aquaculture or related majors.

(2) Professional knowledge: Mastering aquatic products, especially seafood breeding technology, can prevent and treat various diseases of different types of seafood.

(3) Experience: Have more than five years of indoor aquaculture experience, understand the types of seafood in various categories, basic knowledge such as their respective distribution waters, characterization characteristics, nutritional value and eating methods, and be familiar with common species in each category Living environment, mastering fishery water quality standards and the main physical and chemical properties of various aquaculture water, and being able to identify the quality of seafood.

(4) Other requirements: Have a hard-working spirit.

Main Responsibilities;

(1) Preside over the seafood pool work as authorized by the director.

(2) Formulate the department’s work goals, plans and various work systems.

(3) Arrange the daily work of the department in a planned and focused manner.

(4) Participate in the negotiation of various procurement contracts for the department.

(5) Report the work of the department to the director in a timely manner.

(6) Inspect and assess the work of direct subordinates, and conduct targeted training in a timely manner based on the inspection and assessment results.

(7) Complete other tasks assigned by the director.

Notes:

(1) In order to ensure the survival rate of seafood and the quality of seafood in restaurants, quality inspection and acceptance must be strictly controlled, relationships with suppliers must be clearly established, and power-seeking and personal gain must not be used. Harm the public and enrich the private.

(2) Pay close attention to the seafood market, enrich and timely adjust the varieties purchased by the department, and adhere to the principles of quality and price, same quality and low price, and same price and high quality to provide strong support for ensuring seafood quality and gross profit. Assure.

Evaluation criteria:

(1) Keep abreast of the dynamics of seafood markets across the country, formulate procurement plans based on the market, embody the "fresh, complete and low-cost" supermarket concept, and guide customers to consume.

(2) Regularly inspect the local seafood market and peers, and rationally adjust the seafood breeding structure and selling price based on the local market and customer needs.

(3) Strictly control the quality of seafood, eliminate favor products and kickback products, and effectively maintain the reputation of the restaurant.

(4) Collaborate with kitchens, restaurants, sales, etc. to develop and sell seafood dishes.

(5) Communicate with the kitchen to handle dead and fresh food in a timely manner to minimize losses.

(6) Cooperate with the kitchen department to actively accept customer complaints caused by seafood in the restaurant department.

(7) Provide training for department staff, restaurant shopping guides and waiters on new varieties.

(8) Inspect the breeding conditions of various aquatic products in each tank of the seafood pond before and after meals to prevent and promptly treat various possible diseases. Check water treatment and oxygen supply equipment frequently to prevent Accidents occur to avoid unnecessary losses.

(9) Check and evaluate the daily work of subordinate employees, correct problems in a timely manner or provide targeted training, and continuously improve the professional level and work ability of employees.

(10) Do a good job in the ideological education of subordinate employees, and prevent the occurrence of phenomena such as shortfalls and life-and-death transfers during the sales process.

(2) Job title: Bookkeeper

Direct superior: Seafood pool supervisor

Main contact departments: Finance Department, Purchasing Department, Kitchen Department, < /p>

Quality requirements:

(1) Education level: Accounting major from a secondary technical school or above or equivalent.

(2) Professional knowledge: Have professional knowledge in accounting, statistics, financial management and other disciplines.

(3) Employment experience: Hold an "Accounting Certificate" and have more than two years of accounting work experience.

(4) Other requirements:

a. Master financial control procedures.

b. Be honest, adhere to principles, and work conscientiously and responsibly.

Main Responsibilities;

(1) Assist the manager and work with finance and purchasing to inspect and accept each purchase.

(2) Register the quantity of seafood according to the relevant documents of the purchased seafood, and check it with the physical objects frequently to ensure that the accounts, account cards, and account items are equal.

(3) Responsible for the temporary storage of fish and shellfish in the fresh-keeping warehouse, as well as the storage and collection of temporarily stored shellfish and shrimps. The temperature of the storage must be maintained to prevent damage and deterioration.

(4) Participate in the sale of seafood pool products and record them during the business period.

(5) Responsible for filling in the daily business report of the seafood pool.

(6) Responsible for the daily inventory, summary and submission of seafood stocks in the seafood pool.

(7) At the end of the month, cooperate with the finance department to conduct a comprehensive inventory of the warehouse and seafood pool.

(8) Responsible for the drafting, sending, receiving, and safekeeping of various documents and files in the seafood pool.

(9) Responsible for the attendance of all personnel in the seafood pool.

(10) Complete various tasks temporarily assigned by the manager.

Notes:

(1) Act impartially, not seek personal gain, and adhere to the principle of confidentiality.

(2) The accounts are comprehensive and clear, and the totals on the acceptance form and material picking list are consistent with the detailed account data.

(3) Actively propose ideas for improvement and assist the accountant in charge to do their job well.

(4) Obey the assignment and complete the work assigned by the department manager on time.

Evaluation criteria:

(1) Acceptance of incoming goods, strict quality control, and rejection of favored goods.

(2) The contents of the detailed account are completely consistent with the acceptance form and material picking list.

(3) For products with price changes, promptly contact the computer center and sales department for changes.

(4) The total number of sales records, kitchen transfer orders, and handwritten orders is consistent with the number of kitchen products. For inconsistencies, the reasons can be proactively found, and loopholes in the seafood sales process can be actively plugged to reduce losses. .

(5) Analyze the specific situation of business sales and make suggestions for the manager’s reference.

(6) The inventory number of various materials is consistent with the inventory number, that is, the book inventory is consistent with the physical storage.

(7) All contract texts and other documents are properly preserved, and no business secrets are leaked.

(8) Employees’ attendance should be fair and practical, and there should be no selfish fraud.

(3) Job Title: Seafood Pool Foreman

Direct superior: Seafood Pool Supervisor

Direct subordinate: Seafood Breeding and Salesperson

Main contact departments: Purchasing Department, Kitchen Department, Restaurant Department

Quality requirements:

(1) Education level: Vocational high school or secondary major or above.

(2) Professional knowledge: Mastering aquatic products, especially seafood breeding technology, can prevent and treat various diseases of different types of seafood.

(3) Experience: Have more than three years of indoor aquaculture experience, understand the types of seafood in various categories, their respective distribution waters, characterization characteristics, nutritional value and eating methods, etc., and be familiar with common species in each category The living environment can identify the quality of seafood.

(4) Other requirements: Have a hard-working spirit.

Main Responsibilities;

(1) Responsible for the cultivation of fresh products in the seafood pool and the upgrading, storage and sale of chilled seafood.

(2) Supervise employees to make timely adjustments to the temperature, salinity, oxygen supply, and water circulation and filtration conditions of the seafood pool in accordance with the working standards of the seafood pool to ensure the survival rate and quality of seafood.

(3) Responsible for presiding over the sorting and washing of fresh seafood into the pool, and the filing and sorting of chilled seafood.

(4) Responsible for organizing the daily sanitation work of the seafood pool.

(5) Responsible for organizing the duty work of the seafood pool at night and during meal breaks.

(6) Inspect and assess the work of each group, and supervise the quality of employees’ daily work.

(7) Every evening, make a purchase plan for the next day based on the sales of seafood that day to ensure an appropriate supply of goods.

(8) Collaborate with the purchasing department to conduct daily purchasing in local markets.

(9) Responsible for the work arrangement, task allocation, training and assessment of seafood farming employees, caring for their thoughts, life and business level, and ensuring the completion of seafood farming and sales work.

(10) Keep good work records and complete other tasks assigned by superiors.

Notes:

(1) Arrange employees' work shifts reasonably, care about employees' thoughts and lives, pay close attention to their professional level, and provide timely training to ensure work quality.

(2) Effectively make daily purchasing plans to ensure low inventory, high survival rate, and reduce unnecessary losses.

Evaluation criteria:

(1) The incoming goods inspection and acceptance work is careful and meticulous, and products with insufficient activity, quality or specifications will be rejected.

(2) Supervise the daily pre-meal preparations to ensure the smooth development of sales during the meal.

(3) The daily employee shifts are arranged reasonably to ensure that employees are energetic and work conscientiously.

(4) Make a purchase plan every night based on the day’s seafood sales to replenish the supply of goods in a timely manner and avoid blind purchasing that causes excessive inventory, a backlog of goods, or unsalable goods that cause a large amount of fresh food to become dead, thus Increase operating costs and reduce seafood gross profits.

(5) Able to detect abnormal signs in the seafood pool temperature, salinity, oxygen supply and water circulation filtration in time, and take measures quickly to avoid losses.

(6) Timely convey superiors’ instructions and strive to implement the spirit of superiors’ documents.

(7) Assist department managers to provide timely training on seafood knowledge and business skills to subordinate employees to improve employees’ business capabilities.

(8) Complete tasks temporarily assigned by superior leaders in a timely manner.

(4) Position title: Fish area team leader

Direct superior: Supervisor

Direct subordinate: Breeding and salesperson

Main contact department: Restaurant Shopping Guide

Quality requirements:

(1) Education level: Vocational high school or secondary major or above.

(2) Professional knowledge: Master aquatic products, especially seafood breeding technology, and be able to prevent and treat various diseases of different types of marine fish.

(3) Experience: Have more than two years of indoor aquaculture experience, understand the basic knowledge of the respective distribution waters, characterization characteristics, nutritional value and eating methods of seafood, be familiar with their living environment, and be able to evaluate their quality. Identify the pros and cons.

(4) Other requirements: Have a hard-working spirit.

Main Responsibilities;

(1) Responsible for the breeding and sales of various fish and the sanitation of the responsible area.

(2) Pay attention to the activity of fish in each tank and observe whether there are any signs of disease.

(3) Pay attention to the temperature, salinity, oxygen supply, water circulation and water quality of each fish tank.

(4) Collaborate with employees in pre-meal preparation and post-meal closing.

(5) Collaborate with employees to cooperate with restaurant shopping guides to complete in-meal sales.

(6) Cooperate with the supervisor every night to prepare a purchase plan based on the sales situation of the day.

(7) Inspect each tank before work every day, fish out the fish that died at night, keep them fresh with ice, and coordinate with the chilled table for sale.

(8) Cooperate with supervisors to conduct training, assessment, supervision and inspection of employees in this group.

(9) Implement the work arrangements of superiors and do a good job in uploading and issuing tasks.

Notes:

(1) Closely cooperate with the supervisor, take timely measures or report any problems found.

(2) Play the role of coordination and overall arrangement in the work of the group. Do not take off work or put individuals above the employees of the group.

Evaluation criteria:

(1) Because the pre-meal preparation and post-meal closing work of this group are relatively simple and easy, they can lead the staff of this group to assist other teams in preparing pre-meal and post-meal preparations. Work after dinner.

(2) Pre-meal sanitation work is in place, the floor, glass cylinder and aluminum-plastic panels are clean, free of water vapor and stains, and the anti-slip blanket on the floor is laid flat.

(3) When abnormalities in fish are discovered, measures can be taken promptly to prevent and treat various common diseases, and problems that cannot be solved by oneself can be reported in a timely manner.

(4) If changes in the environment in the tank are discovered, adjustments can be made in a timely manner, either by pumping out the tank, changing the water, or reporting to the superior supervisor for resolution.

(5) The sales during the meal are realistic and there is no phenomenon of missing a pound or subtracting the package.

(6) Able to actively coordinate with the chilled team to deal with dead fish in a timely manner to reduce losses.

(7) Make a purchasing plan every night based on business conditions and passenger flow patterns, without being blind.

(8) The assessment and supervision of employees are fair and reasonable, and there is no fraud.

(9) Provide timely and appropriate training to employees.

(5) Position title: Shellfish area team leader

Direct superior: Supervisor

Direct subordinate: Shellfish farming and salesperson

< p>Main contact department: Restaurant Shopping Guide

Quality requirements:

(1) Education level: Vocational high school or secondary major or above.

(2) Professional knowledge: Master aquatic products, especially seafood breeding technology, and be able to prevent and treat various diseases of different shellfish and seafood.

(3) Employment experience: Have more than two years of indoor aquaculture experience, understand the basic knowledge of each shellfish species’ respective distribution waters, characterization characteristics, nutritional value and eating methods, and be familiar with the living environment of its common species. , can identify its quality.

(4) Other requirements: Have a hard-working spirit.

Main Responsibilities;

(1) Responsible for the cultivation and sale of various shellfish and the sanitation of the responsible area.

(2) Pay attention to the activity of shellfish in each tank and observe whether there are any signs of disease.

(3) Pay attention to the temperature, salinity, oxygen supply, water circulation status and water quality of each tank.

(4) Collaborate with employees in pre-meal preparation and post-meal closing.

(5) Collaborate with employees to cooperate with restaurant shopping guides to complete in-meal sales.

(6) Cooperate with the supervisor every night to prepare a purchase plan based on the sales situation of the day.

(7) Inspect each tank before the shift every day, fish out the shellfish that died at night, keep them fresh with ice, and coordinate with the chilled table for sale.

(8) Cooperate with supervisors to conduct training, assessment, supervision and inspection of employees in this group.

(9) Implement the work arrangements of superiors and do a good job in uploading and issuing tasks.

Notes:

(1) Closely cooperate with the supervisor, take timely measures or report any problems found.

(2) Play the role of coordination and overall arrangement in the work of the group. Do not take off work or put individuals above the employees of the group.

Evaluation criteria:

(1) Because the pre-meal preparation and post-meal closing work of this group is relatively heavy, be able to coordinate the fish group staff to prepare the pre-meal and post-meal preparations together. Work after dinner.

(2) During meal preparation, all kinds of shellfish can be washed with sediment repeatedly before being put into the tank and dead shells can be picked to prevent them from spitting out too much sediment in the tank or due to the rotten smell of dead shellfish. In order to affect the customer's desire to buy and even cause the dishes to be withdrawn from the table or cause customer complaints, the sanitation work after the shellfish is put into the tank is in place. The floor, glass tank and aluminum-plastic plate are clean, free of moisture and stains, and the anti-slip carpet on the floor is laid flat.

(3) If you find abnormalities in shellfish, you can take timely measures to prevent and treat various common diseases, and you can report problems that you cannot solve in a timely manner.

(4) If changes in the environment in the tank are found, adjustments can be made in a timely manner, either by pumping out the tank, changing the water, or reporting to the superior supervisor for resolution.

(5) The sales during the meal are realistic and there is no phenomenon of missing a pound or subtracting the package.

(6) Able to actively coordinate with the chilled and fresh food team to handle dead and fresh food in a timely manner to reduce losses.

(7) Before each meal is closed, sort out the dead shrimps and crabs, add more ice cubes, put them in the crisper, and open the internal transfer order to transfer them to the chilled group; when closing every night, remove all shellfish products After taking it out, keep it fresh with ice and put it in a crisper.

(8) Make a purchasing plan every night based on business conditions and passenger flow patterns, without being blind.

(9) The assessment and supervision of employees are fair and reasonable, and there is no fraud.

(10) Provide timely and appropriate training to employees.

(6) Position title: Chilled food area team leader

Direct superior: Supervisor

Direct subordinate: Chilled food salesperson

Main contact department: Shopping guide in the restaurant department

Quality requirements:

(1) Education level: Vocational high school or secondary major or above.

(2) Professional knowledge: Master aquaculture, especially chilled and fresh-keeping technology.

(1) Employment experience: Have more than one year of indoor aquaculture experience, understand the types of seafood in various categories, their respective distribution waters, characterization characteristics, nutritional value and eating methods, etc., and be familiar with common species in each category Living environment, can identify the quality of seafood.

(2) Other requirements: Have direct selling experience and a hard-working spirit.

Main Responsibilities;

(1) Responsible for the promotion and sales of various types of chilled food and the cleaning of the area in charge.

(2) Pay attention to the freshness of the chilled food in each tank and observe whether there are any signs of corruption.

(3) Collaborate with employees in pre-meal preparation and post-meal closing.

(4) Collaborate with employees to cooperate with restaurant shopping guides to complete in-meal sales.

(5) Receive fresh food from other areas through internal transfer orders and do a good job of keeping it fresh.

(6) Cooperate with the supervisor every night to prepare a purchase plan based on the sales situation of the day and the allocation situation with other groups.

(7) Inspect each tank before work every day, pick out the chilled food with signs of corruption, and report the loss to the bookkeeper.

(8) Cooperate with supervisors to conduct training, assessment, supervision and inspection of employees in this group.

(9) Implement the work arrangements of superiors and do a good job in uploading and issuing tasks.

Notes:

(1) Closely cooperate with the supervisor, take timely measures or report any problems found.

(2) Play the role of coordination and overall arrangement in the work of the group. Do not take off work or put individuals above the employees of the group.

Evaluation criteria:

(1) Because the pre-meal preparation and post-meal closing work of this group is relatively heavy, be able to coordinate the fish group staff to prepare the pre-meal and post-meal preparations together. Work after dinner.

(2) When preparing meals, break the ice cubes and place them evenly on the chilled table and lay plastic wrap on them. Pick out the chilled ones with signs of spoilage before loading to avoid possible spoilage. The smell of putrefaction and chilled food may affect customers' desire to buy, and may even cause dishes to be withdrawn from the table or cause customer complaints. After the chilled food is put into storage, sanitation work must be in place. The floor, glass cylinder and aluminum-plastic panels must be clean, free of water vapor, and stain-free. The anti-slip blanket is laid flat.

(3) The sales during the meal are realistic and there is no phenomenon of cheating or deceiving customers.

(4) Able to actively coordinate with fish and shellfish groups to handle dead and fresh fish in a timely manner to reduce losses in seafood ponds.

(5) Before each meal is closed, pick out the chilled food with signs of spoilage and report the loss to the bookkeeper. Add ice to fresh fish and shellfish in a timely manner and open an internal Transfer the transfer order; clear all the chilled products every night when closing, keep them fresh with ice and put them in the crisper.

(6) Actively help the shellfish group receive the goods and clean up when collecting the goods.

(7) Make a purchase plan every night based on business conditions, passenger flow patterns and the number of fresh and dead food transferred by other groups, and do not purchase blindly.

(8) The assessment and supervision of employees are fair and reasonable, and there is no fraud.

(9) Provide timely and appropriate training to employees.

(7) Job Title: Seafood Breeding and Salesperson

Direct superior: Team leader in charge

Main contact department: Restaurant Shopping Guide

< p>Quality requirements:

(1) Education level: Vocational high school or secondary major or above.

(2) Professional knowledge: Mastering aquatic products, especially seafood breeding technology, can prevent and treat various diseases of different types of seafood.

(3) Employment experience: Have more than one year of indoor aquaculture experience, understand the types of seafood in various categories, their respective distribution waters, characterization characteristics, nutritional value and eating methods, etc., and be familiar with common species in each category The living environment can identify the quality of seafood.

(4) Other requirements: Ability to work in direct sales and a hard-working spirit.

Main Responsibilities;

(1) In accordance with work procedures and standards, change the water in the seafood pool, clean the filter cotton, adjust water temperature, salinity, oxygen supply and other breeding work every day .

(2) Clean and clean fresh seafood before entering the pool, and temporarily keep some shellfish in the sand.

(3) Rinse and wipe the seafood pond, fish pond glass, marble facing materials, floors and open ditches before and after meals every day.

(4) Seriously do a good job in selling seafood, salvage all kinds of live seafood and collect all kinds of chilled seafood according to the requirements of customers, and serve customers warmly and thoughtfully.

(5) According to the content of the duty schedule, arrive at work on time and do a good job on duty at night and during meal breaks.

(6) Keep glass scrapers, floor scrapers, brushes, fishing nets and other tools well, and take them back and lock them after work is completed to prevent loss and damage.

(7) Seriously lead the company to complete the assigned temporary loading tasks.

Notes:

(1) Obey the work arrangements of superiors and provide timely feedback on work information.

(2) Correct your thinking and put an end to cheating behaviors such as cheating and subcontracting.

Evaluation criteria:

(1) Cleaning filter cotton, adjusting the breeding environment, etc. are in compliance with work procedures and can strictly follow the standards.

(2) Careful and meticulous work is required to file the goods after arrival and before dining, providing a strong guarantee for the restaurant’s shopping guide, kitchen dishes and restaurant service quality.

(3) Hygiene work before and after meals is in place.

(4) Provide services according to customer requirements, do not buy or sell by force, and do not deceive customers.

(5) Tools should be kept properly.

(6) Obey leadership assignments, attend work and be on duty as required.

(7) Be competent in their job and actively participate in various trainings organized by the department to continuously improve their business capabilities