With the continuous progress of society, job responsibilities are exposed in more and more places, and formulating job responsibilities is conducive to improving work efficiency and quality. How to formulate job responsibilities? The following are the job responsibilities (collection) of my catering training supervisor. Welcome to share.
Responsibilities of supervisors of catering training (assembly) 1 responsibilities of supervisors
First, the restaurant management:
1, annual business plan of the restaurant.
2. Submit and implement countermeasures to improve restaurant turnover.
3. Achieve the implementation of business objectives.
4. Analyze the monthly operation results and submit the improvement action plan.
5, monthly execution.
Second, personnel development and training.
1, development plan of catering management group.
2, restaurant management team work goal setting.
3, management team performance appraisal
4. Responsible for training:
1), and master the guidance of each workstation in the training group.
2), guide the trainer to carry out training work.
3) Hold regular meetings of trainers.
4) Guide the training work and evaluate the trainers.
5. Fully cooperate with management cadres:
1), providing opportunities for communication between management cadres and trainers.
2) Let all management cadres know the training needs of the restaurant.
3) Report the performance of the management team in the training to the operation manager.
6. Make training plan and budget to achieve high efficiency.
1) to evaluate the estimated and actual total training hours per month.
2), decide the best time for students to take up their posts.
7. Submit the monthly training budget to the operation manager for approval.
Three. clerical work
(A) canteen class table audit
1. The plan is "Comparison Table of Turnover and Production Hours".
2. Make a weekly non-production time estimation table.
3. Reasonably control the turnover rate and working hours of restaurant employees.
4. Understand the name, address, training level, specialty, interest and personality of each workstation. The name of every employee in the restaurant.
(2) Monthly 1 day to complete the comparison table between the turnover rate and the employee's salary of last month.
(3) Communicate and track with employees on a regular basis.
1, 1 Every month, submit the Restaurant Personnel Information Form.
2. Submit the calendar for next month on 26th of each month.
3. The completion of restaurant manpower demand and the recruitment of waiters.
4. New employee health certificate inspection
5. Regular cash audit.
6. Guide, track and audit the operation and administrative work.
7. Convene and preside over management group meetings on a regular basis.
Iv. SP job responsibilities
(1) Organize the submission of various competitions, seasonal activities, staff meetings and staff morale incentives in restaurants.
(2), (1) single store and regional promotion plan, and report it before the 20th of each month.
(3) Implementation and promotion of national promotion and regional promotion activities.
(4) The progress, statistics, analysis and filing of restaurant planning activities.
Verb (abbreviation of verb) market survey;
1, business circle survey, establish good relations in the community.
2. Investigate, analyze and record customer opinions.
3. Collect and sort out competitors' data and learn about competitors' dynamics.
Six, put forward the best waiter candidate last month every month.
Seven, machine repair part
(a) weekly routine inspection and tracking.
(two) monthly assessment of water and electricity consumption and reasonable control of related energy.
(3) Carry out routine, weekly, monthly, three-month, six-month or one-year regular maintenance and records on the machinery and equipment of the restaurant.
(4) Record all maintenance items and track them.
(5) Establish a maintenance manual to facilitate normal operation, troubleshooting and tracking.
(6) Management and storage of PM toolboxes and prestored items related to restaurants.
Responsibilities of catering training supervisor (assembly) 2 1. The main duties of a chef
(1) Organize and guide kitchen work, supervise food preparation, and produce high-quality products at the cost specified by superiors.
(2) Be responsible for the planning and replacement of all kinds of menus in the kitchen and revolving bar, and for the examination and approval of product specifications according to the business objectives and policies of the restaurant and the production indicators issued. And participate in the formulation of raw material prices.
(3) Coordinate the relationship between the bar and the kitchen and other departments, and decide the personnel arrangement and transfer of each position according to the professional ability and technical expertise of the chef.
(4) According to the production characteristics and business situation of each post, prepare the kitchen work schedule and check the attendance of subordinates to employees.
(5) Supervise kitchen management personnel, scientifically manage kitchen equipment, utensils and food raw materials, and approve the replacement and purchase plan of kitchen equipment and utensils.
(6) Master the working procedures of each kitchen and handle the problems in operation in time.
(7) Examine and approve the work plan, training plan, rules and regulations, post work procedures and standards of the kitchen department.
(8) Responsible for the inspection and control of the quality of dishes, and personally cook the dishes and dishes of high specifications and important guests.
(9) Regularly summarize and analyze the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the kitchen production quality and economic benefits.
(10) is responsible for the inspection and control of the procurement, acceptance, application and use of valuable raw materials.
(1 1) Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.
(12) presided over the kitchen work meeting.
(13) patrol and check the attendance, scheduling and implementation of work responsibilities of each post, check the cleanliness, safety and completeness of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.
(14) according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.
(15) Complete various tasks assigned by superiors.
(16) The power to organize and direct kitchen production.
(17) has the right to decide the shift of the kitchen and arrange the staff for each position in the kitchen.
(18) has the right to decide the rewards and punishments for kitchen employees at all levels, and to suggest the recruitment and dismissal of kitchen employees.
(19) has the right to sign documents and receipts related to kitchen work.
(20) Have the right to monitor and handle food raw materials.
2. The main responsibilities of the cooking manager
(1) Manage the normal operation of the whole cooking department, plan, organize, supervise and control, make the guests more satisfied and achieve the expected benefits.
(2) Responsible for planning catering special promotion activities.
(3) Review business statements every day, conduct business analysis and make business decisions.
(4) Formulate operating procedures and service specifications for all kinds of personnel.
(5) Establish and improve the system of attendance, rewards and punishments, distribution, etc., and earnestly implement it.
(6) Study and formulate with the chef and other departments.
Long-term and seasonal menus, wine lists.
(7) Supervise food hygiene and environmental hygiene.
(8) Responsible for inspecting and urging large-scale group meals and important banquets.
(9) Handling customers' opinions and complaints to alleviate the unpleasant situation.
(10) Pay special attention to the business knowledge and technical training of employees.
(1 1) Review and guide relevant reports and applications.
(12) Assist the personnel department to do a good job of creating posts and personnel.
(13) Participate in hotel meetings and business coordination meetings regularly to establish good relations with the public.
(14) presided over the regular meeting of departments and coordinated the internal work of each department.
(15) Analyze the budgeted cost and actual cost, set the selling price, control the cost and achieve the expected goal.
(16) Develop the latest food formula information system.
(17) Coordinate internal contradictions, handle personnel work such as recruitment, rewards and punishments, and transfer, handle employees' opinions and disputes, and establish good subordinate relations.
3. The main responsibilities of the head of the food department
(1) Master the facilities and activities of the restaurant, and supervise and manage the daily work of the restaurant. Formulate service standards and working procedures for restaurants.
(2) Arrange employee scheduling and examine and approve attendance sheets.
(3) Train employees regularly to ensure that the policies and standards of the restaurant are implemented.
(4) Regularly check the cleanliness and personal hygiene of the staff and service desk in the restaurant to ensure the food safety of the guests.
(5) Maintain good relations with customers, assist in business promotion, consult and reflect customers' opinions and requirements, so as to improve service quality.
(6) Contact the chef to prepare the menu to ensure that the food is controlled at the best level.
(7) Supervise each inventory and storage of articles.
(8) Preside over the pre-meal meeting, convey instructions from superiors, conduct final inspection before meals and summarize after meals. Lead the waiter to do a good job of pre-shift preparation and post-shift finishing.
(9) Directly participate in on-site command work, assist employees in service and put forward suggestions for improvement.
(10) Listen to relevant administrative documents, sign the material requisition and application plan.
(1 1) Supervise and remind employees to abide by the rules and regulations of the restaurant.
(12) Promote subordinates to vigorously promote products.
(13) Pay attention to cost control and strictly plug loopholes such as stealing food, wasting and cheating.
(14) Fill in the work diary to reflect the restaurant's operation, service, guest complaints or suggestions.
(15) is responsible for the service management of the restaurant, ensuring that every waiter does it according to the service procedures and standards stipulated by the hotel, and provides high-standard services for the guests.
(16) Always check whether the common items in the restaurant are adequately prepared to ensure the normal operation of the restaurant.
(17) Understand the varieties supplied every day, the varieties out of stock, and the specials launched that day, and inform all service personnel at the pre-meal meeting.
(18) Check the equipment status of the restaurant in time, and do a good job in maintenance, restaurant safety and fire prevention.
(19) After the business is over, lead the waiter to do a good job in the hygiene of the restaurant, turn off the switches of lights and power equipment, and lock the doors, windows and containers.
(20) Handling guest complaints and emergencies
(2 1) Make sure that the exit is correct on time.
(22) Take the place of the manager of the directly affiliated restaurant when he is absent.
(23) Check the bill to ensure that it is completely correct, and then the guest will sign for payment.
(24) Responsible for receiving important guests and thanking them for seeing them off.
4. The main responsibilities of the usher
(1) greet the guests politely at the gate of this restaurant, welcome them to the right table, and help pull up the chair to give up their seats.
(2) hand in the menu and notify the attendant at the regional reception desk to provide services.
(3) Be familiar with the position and capacity of all dining tables in the restaurant and ensure the corresponding welcome work.
(4) Assign the guests to different service areas evenly to balance the workload of the front desk attendant.
(5) When the restaurant is full during the peak business hours, properly arrange the guests waiting for meals. If the guest is willing to wait, please sit down in the rest area at the door and tell him the approximate waiting time.
(6) Record the number of dining guests and all their opinions or complaints, and report to the superior in time.
(7) Accept the guest's reservation.
(8) Assist guests to store clothes, hats, rain gear and other items.
(9) Take an active part in training and constantly improve their service level and quality.
5. The main responsibilities of the restaurant waiter
(1) is responsible for cleaning tableware and service utensils and keeping the restaurant clean.
(2) Pick up the goods from the warehouse, and be responsible for counting, washing and recording all kinds of fabrics in the restaurant.
(3) Responsible for replenishing the workbench at any time during the meal and keeping it clean and tidy.
(4) Set the table according to the requirements of this restaurant and make all the preparations before meals.
(5) Be familiar with all the dishes and drinks served in this restaurant and do a good job in promotion.
(6) Accept the orders of the guests and ensure that the guests get the products in time and accurately.
(7) Provide perfect service for the guests according to the standards of the restaurant.
(8) Do a good job of checkout and collection.
(9) Pay attention to the guest's needs during the meal and respond quickly when the guest calls.
(10) is responsible for accurately delivering all the dishes on the menu to the front desk clerk of the ordering guest according to the serving order.
(1 1) Coordinate with the personnel on duty to take the dirty tableware back to the dishwashing room and put it in categories.
(12) is responsible for setting the table for the next meal after the guests have finished eating and finished the business of the restaurant.
(13) Take an active part in training and constantly improve their service level and quality.
;