1 thought on “Responsibilities of catering supervisors”
Walter
Responsibilities of catering supervisors This refers to the work content required for a post and the scope of responsibility that should be assumed. Whether it is concurrently or in charge, it refers to different positions. The following is the “duties of the duties of catering in charge” that I have collected and sorted out. I hope everyone likes it!
Duties of the duties of catering supervisors 1 The catering industry is a service industry. As a manager of the catering industry, what are the basic work? What is the specific job responsibility? The following details of the duties of catering supervisors: 1. Responsible for the daily management of the restaurant, and keep in close contact with the kitchen to ensure the quality of the restaurant’s service and be directly responsible for the restaurant manager. 2. Attending the weekly business meeting, reporting the work of this restaurant and conveying the spirit of the meeting to the employees. 3. Check the work. (1) Check the work and check the daily inspection equipment, furniture, tableware and its intact situation. (2) Check the service supplies and cleanliness, and check the inventory materials. (3) Inspection of the workers’ meter instrument. 4. Presiding the daily meal meeting and arranging the service work of the day. 5. Learn from the food from the kitchen, and arrange the key sales dishes. 6. Sign food and ingredients. 7. Properly handle guest complaints and inquiries. 8. Do a good job of employee attendance and evaluation. 9. Do the property management of the restaurant. 10. Responsible for the training of employees. Duties of duties of catering in charge 2 -, responsibilities and powers: 1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards. 2. According to the customer situation, responsible for the work arrangements and equipment of the staff of the headquarters, do a good job of handover work, arrange employee class and rest days, and be responsible for the attendance of employees. 3. During the business period, responsible for the supervision, inspection and communication of the entire restaurant. 4. Responsible for implementing the business training plan of employees in the former hall, and responsible for the assessment and evaluation of subordinate employees. 5. Properly handle various problems and complaints about guests in customer services, actively solicit guest opinions, and timely feedback relevant information to the manager in time. 6. Check out the checkout process and guide employees to check out for the guests. 7. Supervise the waiters to correctly use various facilities and supplies in the front hall, do a good job of cleaning and hygiene maintenance, timely submit equipment maintenance orders, control tableware consumption, and timely supplement the lack of items. 8. Supervise employees to abide by the rules and regulations and safety regulations of the hotel to ensure that the dining environment is clean, beautiful and comfortable. 9. Complete other tasks assigned by the manager. . Turnive conditions: 1. Love service work, work hard, serious, have a strong sense of career and responsibility. 2. Familiar with the knowledge of restaurant management and service, and have skilled service skills. 3. There is a high foreign language session ability and the ability to deal with restaurant emergencies and the ability to communicate with customers. 4. Familiar service procedures for banquets, wine clubs, and buffets, can assist managers to carry out design arrangements and arrangements for various forms of banquets, wine clubs, cold dinner clubs, tea sessions, exhibitions, etc. 5. Familiar with and master the dishes and prices of the restaurant; familiar with and master the varieties, origin, degree, characteristics and sales price of Zhongjiu, Western wine and beverages, and have strong sales skills. 6. Strong organizational ability, can lead the subordinates to do a good job of reception services, and provide guests with satisfaction and surprise services. . Work content: 1. Preparation before meals: (1) Understand the ordering situation of each guest on the day, and understand the living habits and requirements of guests. (2) The assignment of the subordinates according to the work tasks and requirements of the day. (3) Gathers all parts before the meal to explain the order ordering situation on the day, guests’ requirements and special precautions. (4) Check whether the preparation of the staff’s meals is complete: 2. The work during the meal period: (1) During the meal of the guest, the foreman should stand in a certain position, and the foreman should stand in a certain position. Careful observation. Commander watch officers serving guests. (2), for important banquets and guests, the foreman should receive and serve themselves. (3), the contradiction between the guests and the duty staff should pay attention to the mediation and deal with it properly, but not allowed to intervene in the contradictions and quarrels between the guests. deal with. (4), the guests need to urge the duty staff to summarize the bills to check out to prevent the leakage. (5) In the process of opening the meal, pay attention to the assessment of the subordinates, and the service number or difference, high or low efficiency or low efficiency, and other records, reward or criticize after the meal. 3. The work after receiving the market: (1) Tableware: After the meal is collected, the duty staff urges the ones to quickly pack the tableware in accordance with the marketing procedures and standards disinfect. (2), the table: collect the tableware, put it on the clean table, and place it according to the specifications of the table to restore the intact state of the restaurant. (3) Clean restaurant: After doing the above work, do a good job of restaurant hygiene and keep the restaurant clean and beautiful. (4) After the subordinates do the above work, a comprehensive inspection must be performed. (5), the work of the day and the guests ‘reflection, the problems occurred in the meal, the important banquet and the guests’ meals, the guest complaints, etc. to make a record and report to the manager to work on the same day. Duties of duties of catering in charge 3 1. Assist the managers to continuously improve and improve work standards and service procedures, and supervise implementation. 2. Responsible for the deployment of Western restaurant staff, the arrangement of the class, and the attendance and assessment of the employee to ensure that within the prescribed business hours, each service point has jobs, people, and services. 3. In accordance with the regulations and quality requirements of Western food, responsible for the management of Western restaurants, and maintain close contact with the Western Kitchen and coordinate work. 4. Master market information, understand the changes in customer conditions and guest needs, do a good job of collecting and accumulating business information, and timely feedback to Western Kitchen and relevant leaders. 5. Understand the source of the Western Kitchen goods and the menu supply menu. 6. Responsible for the management of cost control and property, equipment and material supplies in Western restaurants, and do a good job of receiving, custody and consumption of materials and supplies. 7. Keep the equipment and facilities of western restaurants neat, intact, and effective, timely warranty and put forward updates. 8. Responsible for handling guests, suggestions and complaints on the service work of Western restaurants, and improve their work carefully. 9. Understand the customs and habits of various countries and taboos. 10. Persist in the service tenet that allows guests to fully satisfy, strengthen the management of Western food services, check and supervise Western restaurant employees in strict accordance with service regulations, prepare pre -meal preparation, end the dinner service and after meals, and do a good job of employees. Job business training. 11. Hold a class before the class, allocate tasks, and summarize experience. ;
Responsibilities of catering supervisors
This refers to the work content required for a post and the scope of responsibility that should be assumed. Whether it is concurrently or in charge, it refers to different positions. The following is the “duties of the duties of catering in charge” that I have collected and sorted out. I hope everyone likes it!
Duties of the duties of catering supervisors 1 The catering industry is a service industry. As a manager of the catering industry, what are the basic work? What is the specific job responsibility? The following details of the duties of catering supervisors:
1. Responsible for the daily management of the restaurant, and keep in close contact with the kitchen to ensure the quality of the restaurant’s service and be directly responsible for the restaurant manager.
2. Attending the weekly business meeting, reporting the work of this restaurant and conveying the spirit of the meeting to the employees.
3. Check the work.
(1) Check the work and check the daily inspection equipment, furniture, tableware and its intact situation.
(2) Check the service supplies and cleanliness, and check the inventory materials.
(3) Inspection of the workers’ meter instrument.
4. Presiding the daily meal meeting and arranging the service work of the day.
5. Learn from the food from the kitchen, and arrange the key sales dishes.
6. Sign food and ingredients.
7. Properly handle guest complaints and inquiries.
8. Do a good job of employee attendance and evaluation.
9. Do the property management of the restaurant.
10. Responsible for the training of employees.
Duties of duties of catering in charge 2 -, responsibilities and powers:
1. Assist the manager to formulate service standards and working procedures, and ensure the implementation of these service procedures and standards.
2. According to the customer situation, responsible for the work arrangements and equipment of the staff of the headquarters, do a good job of handover work, arrange employee class and rest days, and be responsible for the attendance of employees.
3. During the business period, responsible for the supervision, inspection and communication of the entire restaurant.
4. Responsible for implementing the business training plan of employees in the former hall, and responsible for the assessment and evaluation of subordinate employees.
5. Properly handle various problems and complaints about guests in customer services, actively solicit guest opinions, and timely feedback relevant information to the manager in time.
6. Check out the checkout process and guide employees to check out for the guests.
7. Supervise the waiters to correctly use various facilities and supplies in the front hall, do a good job of cleaning and hygiene maintenance, timely submit equipment maintenance orders, control tableware consumption, and timely supplement the lack of items.
8. Supervise employees to abide by the rules and regulations and safety regulations of the hotel to ensure that the dining environment is clean, beautiful and comfortable.
9. Complete other tasks assigned by the manager.
. Turnive conditions:
1. Love service work, work hard, serious, have a strong sense of career and responsibility.
2. Familiar with the knowledge of restaurant management and service, and have skilled service skills.
3. There is a high foreign language session ability and the ability to deal with restaurant emergencies and the ability to communicate with customers.
4. Familiar service procedures for banquets, wine clubs, and buffets, can assist managers to carry out design arrangements and arrangements for various forms of banquets, wine clubs, cold dinner clubs, tea sessions, exhibitions, etc.
5. Familiar with and master the dishes and prices of the restaurant; familiar with and master the varieties, origin, degree, characteristics and sales price of Zhongjiu, Western wine and beverages, and have strong sales skills.
6. Strong organizational ability, can lead the subordinates to do a good job of reception services, and provide guests with satisfaction and surprise services.
. Work content:
1. Preparation before meals:
(1) Understand the ordering situation of each guest on the day, and understand the living habits and requirements of guests.
(2) The assignment of the subordinates according to the work tasks and requirements of the day.
(3) Gathers all parts before the meal to explain the order ordering situation on the day, guests’ requirements and special precautions.
(4) Check whether the preparation of the staff’s meals is complete:
2. The work during the meal period:
(1) During the meal of the guest, the foreman should stand in a certain position, and the foreman should stand in a certain position. Careful observation. Commander watch officers serving guests.
(2), for important banquets and guests, the foreman should receive and serve themselves.
(3), the contradiction between the guests and the duty staff should pay attention to the mediation and deal with it properly, but not allowed to intervene in the contradictions and quarrels between the guests. deal with.
(4), the guests need to urge the duty staff to summarize the bills to check out to prevent the leakage.
(5) In the process of opening the meal, pay attention to the assessment of the subordinates, and the service number or difference, high or low efficiency or low efficiency, and other records, reward or criticize after the meal.
3. The work after receiving the market:
(1) Tableware: After the meal is collected, the duty staff urges the ones to quickly pack the tableware in accordance with the marketing procedures and standards disinfect.
(2), the table: collect the tableware, put it on the clean table, and place it according to the specifications of the table to restore the intact state of the restaurant.
(3) Clean restaurant: After doing the above work, do a good job of restaurant hygiene and keep the restaurant clean and beautiful.
(4) After the subordinates do the above work, a comprehensive inspection must be performed.
(5), the work of the day and the guests ‘reflection, the problems occurred in the meal, the important banquet and the guests’ meals, the guest complaints, etc. to make a record and report to the manager to work on the same day.
Duties of duties of catering in charge 3 1. Assist the managers to continuously improve and improve work standards and service procedures, and supervise implementation.
2. Responsible for the deployment of Western restaurant staff, the arrangement of the class, and the attendance and assessment of the employee to ensure that within the prescribed business hours, each service point has jobs, people, and services.
3. In accordance with the regulations and quality requirements of Western food, responsible for the management of Western restaurants, and maintain close contact with the Western Kitchen and coordinate work.
4. Master market information, understand the changes in customer conditions and guest needs, do a good job of collecting and accumulating business information, and timely feedback to Western Kitchen and relevant leaders.
5. Understand the source of the Western Kitchen goods and the menu supply menu.
6. Responsible for the management of cost control and property, equipment and material supplies in Western restaurants, and do a good job of receiving, custody and consumption of materials and supplies.
7. Keep the equipment and facilities of western restaurants neat, intact, and effective, timely warranty and put forward updates.
8. Responsible for handling guests, suggestions and complaints on the service work of Western restaurants, and improve their work carefully.
9. Understand the customs and habits of various countries and taboos.
10. Persist in the service tenet that allows guests to fully satisfy, strengthen the management of Western food services, check and supervise Western restaurant employees in strict accordance with service regulations, prepare pre -meal preparation, end the dinner service and after meals, and do a good job of employees. Job business training.
11. Hold a class before the class, allocate tasks, and summarize experience.
;