F&B Supervisor Job Responsibilities

4 selected job responsibilities of catering department supervisors

As society develops step by step, there are more and more occasions where job responsibilities need to be used. Formulating job responsibilities can help improve Invigorate internal competition and improve work efficiency. Many people must be worried about how to formulate job responsibilities. The following are the job responsibilities of catering department supervisors that I have collected. Welcome to read and collect.

Job Responsibilities of Catering Department Supervisor 1

1. Complete various tasks assigned by superiors on time, quality and quantity

2. Responsible for the appearance of restaurant employees Appearance and attendance discipline work.

3. Responsible for the cleaning of the area and the cleaning of tableware, and reasonably formulate periodic sanitation plans.

4. Responsible for daily pre-meal meetings on the floor, and reasonably mobilize personnel and assign work according to business conditions, so that people can be put to their best use and their talents can be fully utilized.

5. Adhere to front-line command, promptly discover and correct problems in the service process, continuously improve service quality, and properly handle guest disputes.

6. Receive new and old customers warmly, with a humble attitude, meet all reasonable requests of customers in a timely manner, and pay attention to collecting customer files and opinions and reporting them to the general manager in a timely manner.

7. Responsible for the prediction and control of regional turnover, operating expenses and labor, regular inventory, reasonable control of losses, and strengthening property management.

8. Responsible for the horizontal contact between the restaurant and the engineering department, warehouse security, and kitchen, and complete the coordination of warranty, purchase, and delivery in Germany.

9. Responsible for the formulation and implementation of business training plans for employees on this floor, continuously improve the business quality of employees, and authorize the foreman to implement service skills training plans according to the plan.

10. Make work plans, work summaries and work reports, and submit them to the general manager regularly. Job Responsibilities of Catering Department Supervisor 2

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. Job Responsibilities of Catering Department Supervisor 3

1. Be familiar with the working conditions of the restaurant.

2. Do a good job in floor preparation before and after going to work, actively check whether the spare tableware is complete, and the utensils and necessary supplies on the dining table are clean and complete

3. Be careful when working Be diligent with your mouth, eyes, hands and feet, and understand the customer's mentality and needs in a timely manner to provide services to customers.

4. Must have solid business operating knowledge. Master and understand the meal rules for each drink and food required by the guests.

5. Receiving customers should be proactive, enthusiastic, polite, patient and thoughtful. Make customers feel at home.

6. When the greeter takes the guests to their seats, the waiters should take the initiative to pull out chairs for the guests and do a good job of receiving them.

7. Be good at using polite language to provide writer services to guests, be civilized and polite, grasp the principles, answer all questions, and be concise and comprehensive.

8. Have a strong sense of work responsibility, the ability to handle affairs independently, report problems in a timely manner, be good at asking questions before or after work, and promptly convey the opinions of guests.

9. Cooperate with the work of the foreman, obey the instructions of the foreman or above, be united and good at helping colleagues work.

10. Strengthen the learning of business knowledge, continuously master service skills, and improve service quality. Catering Department Supervisor Job Responsibilities 4

(1) Responsible to the restaurant manager, play an assistant role, and complete various tasks assigned by superiors on time, quality and quantity.

(2) Responsible for the appearance and attendance discipline of restaurant employees.

(3) Responsible for the cleaning of the area and the cleaning of tableware, and reasonably formulate periodic sanitation plans.

(4) Responsible for the daily pre-dinner meeting on this floor, and reasonably mobilize personnel and assign work according to business conditions, so that people can be put to their best use and talents.

(5) Strengthen supervision in business operations, insist on front-line command, promptly discover and correct problems in the service process, continuously improve service quality, and properly handle customer disputes.

(6) Warmly receive new and old customers with a humble attitude, meet all reasonable requests of customers in a timely manner, and pay attention to collecting customer files and opinions and reporting them to the department manager in a timely manner.

(7) Responsible for the prediction and control of regional turnover, operating expenses and labor, regular inventory, reasonable control of losses, and strengthening property management.

(8) Prepare banners, water signs, flowers, speakers and other materials according to the reservation, and do a good job in banquets and VIP receptions.

(9) Responsible for the horizontal contact between the restaurant and the engineering department, warehouse security, and kitchen department, and complete coordination matters such as repair application, purchase purchase, and goods collection.