Responsibilities of hotel and catering department

The hotel and catering department needs to be honest, friendly, have good professional ethics and literacy, and be able to withstand a certain amount of work pressure; The following is the responsibilities of the hotel and catering department that I have compiled for you. You are welcome to learn from and refer to it. It will definitely help everyone.

Responsibilities of the Hotel Catering Department 1

1. Complete the tasks assigned by superiors according to quality, quantity and time.

2. Carry out the replenishment, replacement and end of service of tableware, linens and other items in the restaurant.

3. Before the meal, assign tasks, divide labor, and make various preparations.

4. Be familiar with the menu and coordinate with the food preparation room.

5. Carry out on-site training and lead employees to provide reception services in strict accordance with service procedures.

6. Understand the dining situation of guests, do a good job in filling seats, try to remember the guests’ special requirements or habits, and establish a good relationship with the guests.

7. Handle general complaints, solve problems in a timely manner, report the situation to superiors, and continuously accumulate experience.

8. Carry out daily cleaning work in a timely manner and keep the restaurant clean and hygienic.

9. After the restaurant's business hours are over, check whether windows, doors, faucets, lighting systems, air conditioning switches, speakers, etc. are turned off, and do a good job in energy conservation and safety.

10. Strengthen restaurant property management, control the use of items, and formulate an update plan based on business needs.

11. Pay close attention to the sanitation of the restaurant environment, tableware, and utensils, and be responsible for the maintenance of restaurant equipment and facilities.

12. Make preparations before meals and clean up after meals.

13. When collecting meals, recycle various utensils and conduct safety inspections.

14. Arrange shifts to ensure the smooth progress of all business links in the banquet hall.

15. Be fully responsible for the organization, planning and implementation of the banquet, and handle various problems and guest complaints.

16. Responsible for the connection between the banquet hall and the kitchen.

17. Fully responsible for the cleaning, maintenance, upkeep and updating of the banquet hall hardware equipment.

18. Responsible for communication, coordination and cooperation with other departments.

19. Responsible for the overall work of the employee canteen, including but not limited to pre-meal preparation, post-meal cleanup, and keeping the employee canteen clean and hygienic.

Responsibilities of the hotel catering department 2

1. Responsible for formulating the business plan of the catering department and implementing the relevant rules and regulations of the department;

2. According to the overall hotel Operating indicators, responsible for formulating restaurant budget plans and operating indicators, reviewing restaurant operating reports, conducting business analysis, and completing relevant reports;

3. Cooperate with other departments to explore various sales opportunities to increase revenue. Launch various promotions that provide guests with an outstanding dining experience.

4. Responsible for the work of each module in the catering department, coordinating the allocation of personnel according to the needs of the restaurant, and ensuring that all work is coordinated and carried out smoothly;

5. Responsible for organizing research on catering dishes and planning banquets Activities, etc., to continuously improve the quality of catering services;

6. Responsible for providing catering manpower needs, job descriptions, etc., and cooperating with and implementing manpower recruitment, position appointment, and staffing work;

7. Responsible for formulating Deploy department staff, promote personnel recruitment and development, formulate personnel training plans, carry out catering special training, and continuously improve employee service capabilities;

8. Responsible for catering service satisfaction surveys, collect and organize results, and make decisions based on Implement improvement plans;

9. Responsible for sorting out and optimizing catering service standards and processes;

10. Complete other tasks assigned by leaders.

Responsibilities of the Hotel Catering Department 3

1. Have a positive spirit of cooperation.

Treat all work with enthusiasm and be willing to take advantage of every opportunity to learn skills to improve your work.

2. Have strong adaptability. Handle restaurant emergencies and customer complaints.

3. Have strong team spirit and achieve the same goals of the team through cooperation and support for colleagues' work.

Hotel Catering Department Responsibilities 4

1. Assist the catering manager to conduct employee training to ensure that employees’ skills are up to standard;

2. Assist the catering manager to implement Hotel policies and guidelines and the company's brand standards;

3. Communicate regularly with employees to maintain established policies and guidelines;

4. Maintain effective communication with the kitchen, Keep the operating table clean and tidy;

5. Maintain good customer relationships and improve personal professionalism;

6. Assist the catering manager to determine the weekly shift schedule of the department;

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7. Provide good ideas and suggestions when designing menus and food promotions;

8. Accept other tasks assigned by the restaurant manager.

Hotel Catering Department Responsibilities 5

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

2. Check the work.

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

(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.

11. Responsible for the training and management of personnel

12. Responsible for reception of visitors, etc.

Hotel and Catering Department Responsibilities 6

1. According to business conditions, allocate work tasks to waiters to ensure the provision of high-quality services.

2. Provide timely feedback to the operations manager and head chef on guests’ information on food and service, understand customer sentiment, and serve important guests.

3. Properly handle problems and guest opinions in the restaurant, and report to the operations manager in a timely manner.

4. Conduct regular inspections, count restaurant equipment, tableware, linens and other items, and report the results to the operations manager.

5. Supervise the waiters to ensure safety and cleanliness of the restaurant to ensure that it meets the standards set by the company.

Responsibilities of the Hotel Catering Department 7

1. Understand the distribution of high-end social catering in hotels, Western restaurants, chain leisure bars, etc.;

2 . Understand competitors’ trends and respond quickly to product lines and prices;

3. Responsible for selling company products and cooperating with the company’s marketing department to promote new products;

4. Maintaining old Customer relations and development of new customer resources;

5. Report business status and analyze and summarize monthly.

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