Responsibilities of Food and Beverage Department 1
1. With a high sense of professionalism and responsibility, do a good job, the receiving and delivery procedures should be clear, and the accounts should be clear.
2. Work should be organized, make plans according to the consumption of various materials in restaurants and kitchens every week and collect them from the property department, so as to avoid overstock and shortage. All items should be stored in categories to prevent mildew and deterioration.
3. Every city will sort out the tablecloths and tablecloths replaced by restaurants and send them to the laundry department for painting. When cleaning the dining room floor, the dirt on the table towel and tablecloth must be cleaned, and the recovered table towel and tablecloth should be replaced if damaged.
Valuables, such as gold, silver and jade, should be cleaned, packed and counted after closing time. Fixed tableware in restaurants, such as silverware, knives and forks, should be counted every day. Damaged and lost tableware should be traced and claimed according to the price.
5. Equipment and supplies used for banquets, cocktail parties, buffets, concerts, fashion shows, exhibitions and seminars in Dali should be counted, and then put into storage and classified in Chenfang to prevent loss and damage.
6. Service utensils and supplies, such as ballpoint pens, menus, toothpicks, sanitary products, such as brooms, mops, rubber gloves, vacuum cleaners, cleaning agents, and office supplies, such as pens, ink, paper, notebooks, etc. , should be distributed in a planned way, not overstocked, not wasted, and used rationally.
7. For special articles, such as alcohol for hot pot, wrong alcohol for hot basin, candles for western restaurant, birthday cake, etc. , you should prepare one? Some spare ones. Flammable articles should be stored separately to prevent fire.
8. Irrelevant personnel are not allowed to enter the warehouse, and smoking is not allowed in the warehouse. Pay attention to fire prevention, virus prevention, moth prevention and bite prevention, and pay attention to the hygiene of the warehouse.
Responsibility of F&B 2
1. According to the sales situation of all kinds of drinks in the daily report of bar purchase, sale and storage, calculate the total amount according to the corresponding unit price of drinks, and fill in the statistical summary table of catering costs.
2. Be responsible for checking whether the bar list is consistent with the production list, and report to the department head in time when problems are found.
3. Check the "Daily Report of Bar Invoicing" and the list of bars produced by various departments every day, and fill in the "Sales Reduction Table" according to the sales volume in the "Daily Report of Bar Invoicing".
4. Fill in the "seafood consumption statistics table" according to the list every day, and summarize it once every 10 day. Fill in the seafood column in the "summary table of catering cost statistics" and be responsible for accounting the total seafood consumption of the month at the end of the month.
5. According to the picking list of drinks in guest rooms, western restaurants, multi-function halls, sauna fitness centers, restaurants and dance halls, register the "drink sales reduction list" by department, and fill in the cost statistics summary table according to the amount every 10 day.
6. Make a cost report every 10 day according to the "Statistical Summary of Catering Costs" and distribute it to all departments to manage and control costs. Copy the cost report made at the end of the month and send it to the general manager, deputy general manager and department manager for reference.
7. At the end of each month, take part in the food inventory of each business point on time, repeatedly calculate the inventory number, fill in the actual number of bars in the "sales reduction table", calculate the profit and loss, and prepare the "overflow report".
8. Organize and save the relevant information of bar accounting in the current month, and make relevant statements.
9. Responsible for the effective supervision and control of drinks and cigarettes in each bar.
10. The cost of "working meal" carried forward at the end of the month is counted by department.
1 1. Actively put forward the idea of improving the work and assist the supervisor to do a good job in this group.
12. Complete the tasks assigned by the supervisor in time.
Responsibility of F&B 3
1. Be responsible for the overall work of the hotel's food and beverage department and be responsible to the general manager.
2. Seriously implement the tasks and indicators assigned by the general manager, and take an important responsibility for the management of catering and entertainment.
3. Formulate the business policy and business plan of the Food and Beverage Department.
4. Draw up the annual budget plan and business indicators of the Food and Beverage Department, review the daily business statements of each unit of the Food and Beverage Department, and make business analysis and business decisions.
5. Preside over the ministerial meeting of the Food and Beverage Department, coordinate the work of each unit in the department, and make the work coordination go smoothly.
6. Review and guide the reports and applications submitted by subordinate units and individuals.
7. Work with the Executive Chef, Chef and Banquet Department to study how to improve food quality and create new dishes; Formulate or revise the menu of year, quarter, month, week and day, and formulate the standard of catering expenses.
8. Attend the regular meeting and business coordination meeting held by the general manager and establish good relations with all walks of life.
9. Supervise the work of subordinate managers and help them improve their business ability.
10. Be responsible for supervising the service of subordinates to improve the service level of the food and beverage department.
F&B Department Responsibilities 4
1. Tools, facilities and floors used for washing tableware should be kept clean.
2. Operators should be familiar with the performance, operating procedures, concentrations and preparation methods of various drugs used for automatic dishwasher disinfection.
3. Whether using boiled water, steam, medicine, electronic heating or combined dishwasher operation, it is required to meet the specified requirements of cleanliness, no water trace and no greasy.
4. Food residues should be poured into covered containers at any time and removed in time.
5. After cleaning, rinse the dish cleaning sterilizer, tools and site.
6. Tableware washing cabinets shall not store sundries and personal belongings.
F&B department responsibilities 5
1. Responsible for the service and operation of college catering trust enterprises;
2. Assist in the management of catering operations and services of faculty and staff;
3. Responsible for the food safety and hygiene of teachers and students' catering;
4. Responsible for the guarantee and intact rate of catering equipment and facilities;
5. Complete other tasks assigned by the leaders.
F&B department responsibilities 6
1) The manager or director of the catering department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the food and beverage department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. Formulate, implement and supervise various management systems of the department. Evaluate the performance of managers at all levels in the department and implement incentives and training. Approve and sign all materials and supplies used by the department.
2) Attend the working meeting of the hotel department manager. It is designated as a departmental meeting on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.
3) Be familiar with the target market, understand the customer's needs, plan and design the menu with the chef, and develop catering products that meet the local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Procurement, acceptance and storage management of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.
4) Strengthen restaurant management and improve service quality. Strengthen banquet organization and management, and improve banquet service quality. In addition, strengthen bar management and improve its operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales.
Responsibility of F&B 7
1, fully responsible for the operation and management of the food and beverage department, and directly responsible to the general manager.
2. Be responsible for making the long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager.
3. Develop service standard procedures and operational procedures. Check the service attitude and service regulations of the staff in subordinate posts, ensure the food quality, urge the departments to do a good job in hygiene and cleaning, and conduct regular fire safety education.
4. Cooperate with the financial department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.
5. Formulate and organize food substitution plans according to market conditions and seasons, control the standard specifications and requirements of food and beverages, and correctly control the gross profit margin and cost.
6. Cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the Food and Beverage Department, and be responsible for organizing the business and health knowledge training of the employees of the Food and Beverage Department. 7, develop service technology and cooking technology training plan and assessment system. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.
8. Understand the market dynamics and raw material prices, control the marginal cost of CVP, effectively control operating costs and reduce operating expenses, thus ensuring the completion of operating indicators and profit indicators. 9. Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.
10, personally organize and arrange large-scale group meals and important banquets, be responsible for seeing off VIPs and handling important complaints from guests.
1 1. Preside over the daily and regular (once a week) meetings of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the meeting of department managers of the company.
12, pay special attention to the maintenance of equipment and facilities, ensure the intact and correct use of various facilities, and prevent accidents.
13. Coordinate the relationship between this department and other departments of the company and complete other tasks assigned by the general manager or deputy general manager.
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