Responsibilities of the Food and Beverage Department

Responsibilities of Food and Beverage Department (9 general rules)

In today's social life, we are all directly or indirectly related to our job responsibilities. A complete job responsibility should include department name, direct superior, subordinate departments, management authority, management functions and main responsibilities. So, have you mastered the format of job responsibilities? The following is my collection of job responsibilities of the Food and Beverage Department (9 items are common) for reference only. Let's have a look.

Responsibilities of the Food and Beverage Department 1 (1) Attend regular departmental meetings and various business meetings on time, and be 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 reception for VIP guests 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.

The responsibility of the restaurant department is 2 1, which is responsible for the daily work of the floor, with a positive working attitude, responsible for the operation of the department according to the strategic direction of the department, supervising the floor work according to the safety, hygiene and service standards formulated by the company, strictly controlling the cost, doing a good job in energy saving and consumption reduction, constantly pursuing the goal, and actively cultivating a service team with good moral quality and excellent professional quality.

2. Obey the superior leadership and complete the tasks assigned by the superior on time and in quality.

3, according to the actual work situation of the front office, formulate unified matters, improve the job responsibilities of each position, check and implement the five routine methods.

4, in strict accordance with the department succession time, set an example, arrive on time, make preparations.

5. Understand the customer situation of the day and be responsible for making corresponding overall arrangements for the work in this area.

6. Hold a pre-shift and post-shift meeting every day to ensure that employees meet the gfd standards and are full of energy, assess the attendance of employees, arrange employees according to the tasks of the day, comment on the work of the previous shift, convey the contents of various documents issued by the company and departments, and implement them.

7. Be familiar with the situation of employees, do a good job in their ideological work, and actively mobilize their enthusiasm.

8. Understand all the skills and skills of employees, and organize business knowledge training for employees who are not familiar with business from time to time.

9. Care about the life of employees, encourage the development of team spirit, provide a good working environment for employees, and prevent employees from causing unnecessary disputes within the company.

10, check the conditions of facilities and equipment in the business premises to ensure normal operation, and be responsible for repair, material requisition and approval.

1 1, housing time must be supervised at the front line, floor service should be fully controlled, special guests should be specially received, and personnel should be properly deployed during peak hours.

12. Coordinate with the kitchen during the peak serving period to ensure timely and high-quality delivery of dishes.

13. Establish a sense of internal service, handle all problems with a calm and equal attitude, and keep in mind the team spirit of equality, justice and fairness.

14. Supervise the various norms and standards of the company's employees, be responsible for the performance appraisal of employees, and implement them according to the reward and punishment system.

15, organize regular ground cleaning, set an example and set an example first.

16, do a good job in controlling low-value consumables, organize employees to do a good job in clearing and sorting out monthly inventory and annual inventory, reduce the breakage rate and improve the utilization rate.

17, accepting complaints from guests, providing reasonable answers for guests, and establishing customer complaint data files.

18, check the entrance of the branch after work and before leaving the post, and record the problems found.

Responsibilities of Food and Beverage Department: 3 1. Understand the guest situation of the day, and be responsible for making corresponding arrangements for this work, and treat special guests with special treatment.

2. Strictly abide by the working hours stipulated by the department, arrive at the post on time, and do a good job of pre-meal inspection.

3. Assist the director to hold a good post-shift meeting, specifically implement the post-shift content and inspection results, and supervise the handling report.

4. Service plays a leading and demonstrating role, giving guidance to waiters at any time, assisting in makeup work and ordering food plays a key role.

5. Before going to work every day, you must make routine inspections according to the catering hygiene standards and gfd standards, get familiar with the company environment, make routine inspections on hardware, equipment and facilities, and do a good job in maintenance.

6. To set up a post in seafood pool in the early stage of listing, it is necessary to do a good job of ordering food on the basis of understanding the dishes sold in the kitchen that day and the urgent dishes.

7, back to the floor for regional patrol work, understand the regional guest consumption level, control the order and speed of serving, and always as a waiter into the daily work.

8. Coordinate with the food delivery department at the peak of serving to ensure the quality of food delivery service, respond to guest complaints in time on the spot, make corresponding countermeasures for complaints reflecting the quality of food or service, and record the reasons in detail so as to report to the superior leaders.

9. After the market ends in the afternoon and evening, do a good job of closing the market and strictly check the potential safety hazards. If I can't handle emergencies, I will report to my superiors immediately.

10, effectively supervise the waiters in this group, complete all kinds of dining services for guests with high quality and efficiency, and cooperate with the director and manager to do a good job.

1 1, be familiar with the company's rules and regulations, check the implementation of the company's rules and regulations during the shift, set an example and set a good image for subordinates.

12. Regularly evaluate the performance of the team's employees, report rewards and punishments to the director, organize and implement the training of the team's employees, be responsible for the training of new employees and interns, and improve the service quality.

13, do a good job in the ideological work of this group of employees and become a communication bridge between the company and employees, thus truly embodying the stability and unity of employees.

14, implement the energy-saving responsibility system, do a good job in energy-saving in this area, take charge of tableware inventory once a month and make detailed records, classify and archive materials, handle and report valuables in time due to daily spot checks, and do a good job handover.

15. Check the storage of articles in this area every day, put them in order, and ensure the orderly, clean and complete use at any time.

16, practice every day and implement the five-norm method.

17, responsible for after-work inspection, and can only leave the post with the consent of the director on duty.

Responsibilities of Food and Beverage Department: 4 1. Responsible for 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.

The 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 Food and Beverage Department: 6 1, responsible for pre-meal preparation, in-meal service, post-meal finishing, etc.

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 Job Responsibilities 7 Job 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, 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.

Job responsibilities of the food and beverage department 1. Job responsibilities

1, receive visitors, answer related questions, handle all kinds of telephone calls, faxes and photocopies.

2. Be responsible for the minutes of meetings held by the department and convey the instructions of the director of the food and beverage department.

3, send and receive all kinds of documents, statements and other written materials, processing and archiving documents.

4. Responsible for the attendance of foreign employees in the food and beverage department, make records and report to the finance department and personnel department.

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

6. Be responsible for issuing all restaurant pick-up orders, purchase orders and transfer orders.

7. Complete other tasks assigned by the Director of Food and Beverage Department.

Second, qualifications.

1, able to skillfully use office automation software.

2, can skillfully operate all kinds of office equipment, understand the basic process and operation of the food and beverage department.

3. Have a technical secondary school degree or above and have more than one year of work experience.

4. Hospitality is warm and polite, dignified and generous, and has good communication skills.

5. Be able to coordinate the interpersonal relationships of various departments well.

Responsibilities of the Food and Beverage Department 9 (1) The manager of the food and beverage marketing department is under the leadership of the general manager of the restaurant. Conduct various sales return visits.

(2) Have a deep understanding of the regional consumption trends of our company and grasp the catering information immediately. Feedback to the department head.

(3) Responsible for completing the marketing objectives issued by the company, actively visiting customers, tapping new customers and expanding corporate brands.

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job of communication and coordination with all departments on the floor.

(5) Assist all departments to formulate overall market development strategies and specific implementation plans.

(6) Abide by the rules and regulations formulated by the company and some requirements in the system, such as special factors due to post reasons, and report to the general manager for special approval.

(7) Provide corresponding data every week and feed back the customer data to the reservation desk.

(8) Visit the contracted customers of the company every month. For example, the signing unit or individual should collect business expenses, and the collection period should be implemented as agreed. Special circumstances need to be reported to the general manager for approval, and the corresponding amount will be deducted from the performance bonus without special approval and beyond the time limit.

(9) Cooperate with the floor manager to track guest complaints and handle the relationship between guests and me.

(10) strictly abide by the company's property system and information confidentiality system, and shall not disclose the information of this restaurant to the outside world.

Workflow:

1. In the morning, we will urge the recent signing personnel to pay a return visit to new and old customers.

2. If there are reserved boxes, follow up and submit feedback to the department head.

3./kloc-arrive at the post at 0/7: 30 to find out the guest's reservation on that day. When booking a box, guests should be asked to provide personalized service, hand over floors and assist in ordering food before meals.

4. Assist the floor during the meal, handle all kinds of guests' opinions and complaints, and follow up the daily individual guests according to the requirements of the department.

5. Assist the floor to pay the bill after meals, and collect and summarize customer information regularly.

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