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  1. . Catering department manager
    Direct names
    directly under the dining department manager
    n directly under the lower level: Director of the Catering Department
    Puramental scope
    This is related to the operation and control of the entire catering department and western restaurants. It should implement the policy procedures and strategies that have been established The operation and management policy stipulated by the department is the same, and it must also conform to all policies and strategies of the group company and hotel.
    Main responsibilities
    Human resources
    1 1. Evaluate the work of all employees of all catering department, formulate development plans for employees in the department, and promote trained employees.
    2. Prepare the formula training plan for department employees. There is a new starting point every day. The implementation of the supervision plan is implemented. If necessary, and make appropriate modifications to improve the service skills of all employees.
    . Looking back and summarizing the operating results of all work and catering department, it is recommended that superiors of the restaurant departmental leaders make appropriate changes.
    4. Ensure that all employees and employees who have been fired know and follow the hotel’s regulations.
    5. Maintain effective discipline in this department, and ensure that all departmental regulations are obeyed, maintaining all the messes and hygiene
    standards. When enhanced, disciplinary punishment should be adopted.
    6. Follow up all employees in the department at any time, and report to the superior leaders of the catering department for reference. We must have the overall quality of the overall situation to satisfy the business of business and guests.
    7. Caring for employees, upgrading management into leaders, changing their hearts and reducing employee loss rate.
    products and service quality
    1. Responsible for all daily management and management of the catering department.
    . The responsibility and rights of the supervisor, foreman and authorization of the department in this department, increase their positions at the appropriate time so that they can implement their responsibilities and tasks well.
    3. Maintain positive and effective communication with other departments of the kitchen department and hotel in order to provide guests as much as possible to provide guests with more high -quality services.
    4. Regularly summarize the operation of the restaurant and menu design, discuss the special recommendation menu and daily special dishes with the administrative chef, and report the discussion results to the superior leaders.
    5. Through daily comparative evaluation and industry analysis, guide restaurant management directions, new products to develop, and timely understand the industry’s potential and operating conditions.
    6. Do a good job of inspection every day to ensure that the restaurant is clean and clean, and prepare before meals in time.
    7. Maintain the highest profit of the restaurant during the meal stage, pay attention to communicating with guests, and understand the needs of guests.
    8. Plan and plan all kinds of festival activities, report to superior leaders, and implement it immediately after consent.
    9. Ensure that all services and quality standards are executed by each employee, like the needs of the hotel and the department’s business policy, and make corrections in time when needed.
    10. The communication meeting of all employees is held daily, and the corresponding memorandum is to follow up, follow up the main points proposed at the meeting, and take measures within the prescribed time.
    11. Participate in the hotel’s monthly meeting and daily regular meeting, and put forward effective suggestions and plans in a timely manner.
    12. Daily maintenance inspections of all facilities and equipment, home and private work, and report all areas that need attention to the corresponding departments to ensure the safety and normal operation, cleaning and reserve of all facilities and equipment in the restaurant.
    13. Ensure that all potential and damage will not happen, and let all employees understand the procedures for handling damage in order to minimize the damage.
    1 14. Make sure all the daily information records are recorded in the work log and ensure accurate.
    15. Actively participate in the planning and operation of any promotional activity in the department to ensure its smooth implementation.
    Finance:
    1. Effectively control and manage the costs and expenses of the department, take effective measures to minimize the expenses as much as possible.
    2. Effective control and management of personnel in the department to ensure the level of productivity. There are enough personnel to serve in accordance with the service standards prescribed by the operating policy to ensure the satisfaction of guests.
    3. Assist the marketing department to make reports, budgets, policy formulation, plan futures, promotion and market sales, and recommend changes and innovation in appropriate places.
    . The monthly report is submitted, involving restaurant operations, total income, productive forces, guest statistical tables, overall levels, employee training, promotional sales statements and business suggestions to superior leaders.
    5. Check the potential value of the department to ensure the maximum potential income.
    6. Strictly implement the daily financial cashier procedures specified in the hotel policy and procedures.
    others:
    1. In the case of example, pay attention to the instrument, wearing a company uniform, wearing famous brands and shops.
    2. Familiar with procedures for handling emergency, safety and first aid.
    . It is polite at any time, and it can show employees and guests a good hotel image.
    4. Follow the rules and regulations on the employee manual.
    . The deputy manager of the catering department
    . position name: deputy manager of the catering department
    directly under the superior: the manager of the catering department
    directly under the subordinates: n Human resources
    1. Assist the manager of the catering department to evaluate the work of all restaurant employees, formulate development plans for employees in the department, and promote trained employees.
    2. Prepare the formula training plan for department employees. There is a new starting point every day. The implementation of the supervision plan is implemented. If necessary, and make appropriate modifications to improve the service skills of all employees.
    3. Assist the manager of the catering department to review and summarize the business results of all jobs and restaurants, and it is recommended to make appropriate changes.
    4. Maintain effective discipline in this department and ensure that all departmental regulations and systems are comply with, maintaining all the messes and sanitation standards. When enhancement is needed, disciplinary punishment should be adopted.
    5. Follow up all employees in the department at any time, and report to the manager of the catering department for reference. We must have the quality of the overall situation to make business red fire and guests satisfied.
    6. Caring for employees, upgrading management into leaders, changing their hearts and reducing employee loss rate.
    products and service quality
    1. Assisting the manager of the catering department is responsible for all the daily operation and management of the restaurant.
    2. Assist the manager of the catering department to give the heads, leadership and authorization responsibilities and rights in the headquarters, and increase their posts at the appropriate time so that they can implement their responsibilities and tasks well.
    3. Assist the manager of the catering department to regularly inspect the restaurant’s operating situation and menu design and discuss special recommendations and daily special dishes.
    . Together with the daily comparison evaluation and industry analysis with the manager of the catering department, guide the business direction of the restaurant, and the development of new products.
    5. Assist the manager of the catering department to convene senior employees daily to discuss business issues, inspect the operation, and ensure that the restaurant is clean and clean and prepare before meals in time.
    6. Maintain the highest profit of the restaurant during the meal stage, pay attention to communicating with guests, and understand the needs of guests.
    7. The communication meeting of all employees is held daily, and the corresponding memorandum is to assist the manager of the catering department to follow up the main points proposed at the meeting and take measures daily.
    8. At the time of the manager, participate in the hotel’s monthly meeting and daily regular meeting, and record the report and the manager of the catering department in detail.
    9. Daily maintenance inspections of all facilities and equipment, home and private work, and report all areas that need attention to the corresponding departments to ensure the safety and normal operation, cleaning and reserve of all facilities and equipment in the restaurant.
    10. Supervise and check that all potential and damage will not happen, and let all employees understand the procedures for handling damage, so that the damage is reduced to a minimum.
    11. Ensure all the daily information records in the work log, and guarantee accurate, and inform the manager.
    12. Assist the manager of the catering department to check and sign the daily dishes and drinks storage to ensure sufficient inventory for daily operating needs. Avoid damage or loss caused by excessive inventory to cause losses to the hotel.
    13. Actively participate in the planning and operation of any promotional activity of the department to ensure its smooth implementation.
    Financial
    1 1. Assist the managers of the catering department to effectively control and manage the costs and costs of the department, and take effective measures to minimize the expenses as much as possible.
    2. Assist the manager of the catering department to effectively control and manage the staff of the department to ensure the productivity level. There are enough personnel to be on the job, and the service standards served in accordance with the business policy to ensure the satisfaction of guests.
    3. Assist the marketing department to make reports, budgets, policy formulation, plan futures, promotion and market sales, and recommend changes and innovation in appropriate places.
    . The monthly report is submitted, involving restaurant operations, total income, productive forces, guest statistical tables, overall levels, employee training, promotional sales statements and business suggestions to superior leaders.
    5. Check the potential value of the department to ensure the maximum potential income. 6. Strictly implement the daily financial cashier procedures specified in hotel policies and procedures.
    others:
    1. In the case of example, pay attention to the instrument, wearing a company uniform, wearing famous brands and shops. 2. Familiar with procedures for handling emergency, safety and first aid.
    . It is polite at any time, and it can show employees and guests a good hotel image. 4. Follow the rules and regulations on the employee manual.
    . Director of the Catering Department
    Position name: Director of Catering Department
    Direct supermarkets: Deputy Manager of Catering Department
    Direct subordinate: Human resources
    1. Check the staff of the employees, check the work uniforms, and ensure the correct standard of instrument.
    2. Assist in training new employees to make them adapt to work as soon as possible.
    3. Guarantee that the rules and regulations of the department at any time are obeyed to strengthen disciplinary punishment.
    . Care about employees, upgrade management into leaders, change their minds, and reduce employee loss rate.
    products and service quality
    1. Conscientiously implement the intention of the manager of the catering department, and actively implement the work tasks and daily operations of each period.
    2. With the spirit of contributing to the hotel’s more, continuously improve management, and strive for excellence in business.
    3. The service standards and work procedures for formulating the restaurant.
    4. Regular business training for subordinate employees, continuously improve employees’ business quality and service skills, and master the ideological dynamics of employees.
    5. Treat guests with enthusiasm, be modest, properly handle guest complaints, continuously improve the quality of service, strengthen on -site supervision, adhere to the front -line command, and discover and correct the problems arising from services in time. Establish a good relationship with the guests and refer to the guest’s opinion of the food department to improve the work to improve the work.
    6. Strictly manage the equipment, supplies, utensils, etc. of this restaurant, so as to match the accounts and maintain the prescribed intact rate.
    7. Clean and hygiene of tableware, use utensils, and keep the restaurant’s environmental hygiene.
    8. Do a good job of restaurant and fire prevention.
    9. Do a good job of working logs, do a good job of handover work, and make a good work plan and work summary.
    Financial
    1. Make sure that each meal guest pays to avoid running orders.
    2. Responsible for the inventory of asset inventory (including responsibility)
    others:
    1. In the case of example, pay attention to the instrument, wearing company uniforms, wearing famous brands and store logos.
    2. Familiar with procedures for handling emergency, safety and first aid.
    . It is polite at any time, and it can show employees and guests a good hotel image.
    4. Follow the rules and regulations on the employee manual.
    . Catering Department Leaders
    Classes Name: Catering Department Leaders
    Direct superiors: Directors of the Catering Department
    Direct subordinates: catering department waiter, rumor, welcome person r
    Main responsibilities
    Plores of human resources
    1. Inspection employees to work, check the work uniforms, and ensure the correct meter -in -instrument standards.
    2. Assist in training new employees to make them adapt to work as soon as possible.
    3. Make sure that the rules and regulations of the department at any time are obeyed to strengthen disciplinary punishment.
    . Care about employees, upgrade management into leaders, change their minds, and reduce employee loss rate.
    products and service quality
    1. The service of all employees of the restaurant is improved every day.
    2. Assist guests to order drinks and dishes, and try their best to sell special recommendations from chefs and the alcoholics department.
    . Give the guests to drink drinks and dishes, and make sure that the order order is accurate and checked.
    4. According to the regulations of the restaurant, prepare service equipment in accordance with the order.
    5. Maintain high -standard service to customers and recommend improvement measures.
    6. Assist the supervisor to check all the equipment, tables, meals and all the utensils before meals to ensure the normal operation of the meal.
    7. Assist the supervisor to follow up the service and ensure that the guests are concerned.
    8. Assist the supervisor to assign regions and responsibilities to the employees, and check to ensure that they comply with the service room correctly.
    9. Accept the assignment of the restaurant supervisor and be fully responsible for the work of the team.
    10. Assist the restaurant supervisor to formulate service standards and work procedures for the restaurant.
    11. Reasonably command and arrange manpower, and manage the work of the staff of the class.
    12. Check the attendance of the staff of the class, prepare whether the preparations are qualified, and evaluate and register the waiter’s work, discipline and other aspects, and report to the supervisor in a timely manner.
    1 13. Treatment of problems in the service and guest complaints and reporting to the restaurant supervisor.
    Financial:
    1. Make sure that each meal guest pays to avoid running orders.
    . Responsible for the inventory of asset inventory (including responsibility)
    others:
    1. Equipment, pay attention to the meter, wearing company uniforms, wearing famous brands and shops.
    2. Familiar with the procedures for dealing with emergency, safety and first aid, reporting all accidents and hidden dangers.
    . It is polite at any time, and it can show employees and guests a good hotel image.
    4. Follow the rules and regulations on the employee manual.
    . Worship of the catering department
    Position name: Catering Department waiter
    Direct superiors: Catering Department Leader
    Main responsibilities
    1. Welcome and lead guests to the table, pull chairs, pull chairs Get the seat.
    . Help guests order drinks and dishes, and try to sell special recommendations for the kitchen and alcoholics according to the requirements of guests.
    . After the guests order the dishes and drinks, check and repeat the order to ensure that it is correct.
    . Make sure to replace the corresponding tableware according to the order content.
    5. All the necessary items should be prepared according to the point order.
    6. According to restaurant standards, serve drinking and dishes.
    7. When the guest has special requirements, it is necessary to solve and report it to the foreman in a timely manner in accordance with the hotel regulations, and ensure that the guests are satisfied at any time.
    8. At any time, make guests feel popular, and ensure the high quality and fast and fast of the service, always always smiling services.
    9. The meal and after the meal should be guaranteed to be hygienic.
    10. With rich hotel product knowledge, clear menu and wine list projects.
    11. Make comprehensive cleaning preparation and preparation of the side cabinet before meals. All the utensils required for the service in the meal service are enriched to ensure the normal operation of the meal.
    12. Keep your own service area and the side cabinet clean.
    1 13. Do not stand around the wall at any time. When you talk about the guests, the guests will feel uncomfortable when they hear it.
    14. Earnestly fulfill any reasonable requirements put forward by the foreman, manager or hotel management.
    15. Report the problems in time and the special requirements of the guests to the foreman or manager to ensure that the problem can be taken quickly.
    16. Responsible for the dining work of the restaurant to ensure that all tableware, porcelain, cups are placed in accordance with standards and restaurants.
    17. Make sure that the seats in all chairs, tables and rest areas are clean and tidy when each guest leaves, and the other just arrived.
    18. The grass that is dirty or used by the guests should be replaced immediately. Before each new guest is sitting, make sure that the items on his table are new.
    19. All dirty tableware must be sent to the management department, placed in the prescribed area, classified and placed, and cannot be changed casually.
    20. To prepare the kitchen out of the kitchen out of the kitchen, in order to quickly pass the vegetables to the dining table to serve the guests.
    21. Hygiene cleaning work every day and week to ensure that all furniture and facilities are clean.
    Financial: responsible for accompanying guests to pay and invoicing, and check the documents in time.
    others:
    1 1. Complete the work assigned by the foreman.
    2. Wearing a company’s uniform and wearing brand names.
    3. Report all accidents and safety hazards.
    . Keep polite and courteous to show employees and guests a good company image and ensure a hygienic and safe working environment.
    5. Strictly abide by the rules and regulations of the employee manual.
    6. Follow the requirements of the requirements of the instrument specified in the hotel.
    6. Welcome to the Catering Department
    The position name: Catering Department Welcome Member
    Direct superiors: Catering Department (Welcome) Leader
    R n products and service quality
    1. This position includes guests who arrived in greetings, leading guests to the meal, explaining may have some promotional activities, assisting the leader and waiters to help the guests need.
    2. Make sure that the entrance area and the collar platform are clean, tidy, and fresh. The display is arranged in the correct position, clean and tidy, without stainlessness and no damage.
    3. Make sure that all the reward items and the leaflet are well prepared and clean, and the newspapers are new. 4. The call to answer the phone is polite and clear.
    5. Familiar with hotel product knowledge and give guests the most accurate information. When you do not understand the question of the guest’s question, ask the foreman for help, never say “I don’t know.”
    . familiar with the dining table Numbers and positions, and balance the area.
    7. Call the guest with the name.
    8. Assist in cleaning up daily tables and chairs and facilities and equipment used for guests.
    9. Assist the waiter to quickly clean the table in the meal or after the meal.
    10. Familiar with all product knowledge provided to the guests on the menu and drink list.
    11. Assist the waiter for preparation before meals and the cabinet work, and ensure that there is enough tableware supplies during the meal.
    12. Do not walk around the wall or back and forth. No time to talk about the guests behind, the guests will feel uncomfortable when they hear it.
    13. Always always smile and be friendly and happy to show guests and employees a beautiful image.
    14. Report the guest’s complaints and problems to the manager in time.
    15. Polite and friendly greetings at the door, correct the guests to the scheduled meal, explain to the guests to explain daily special dishes and present the corresponding menu to ensure that each service is carried out in accordance with the standards prescribed by the restaurant.
    16. Answer all telephone reservations and record all information in accordance with regulations to the restaurant booking book.
    17. Make sure that the guests who need to follow the restaurant to pay attention to the leader or waiter so that each guest can be paid attention to as much as possible.
    18. Establish a customer history file and timely write the customer’s information into the customer history file.
    Finance: Assist the waiter to help the guests pay.
    others:
    1 1. Complete the work assigned by the foreman.
    2. Wearing a company’s uniform and wearing brand names.
    3. Report all accidents and safety hazards.
    . Keep polite and courteous to show employees and guests a good company image and ensure a hygienic and safe working environment.
    5. Strictly abide by the rules and regulations of the employee manual.
    6. Follow the requirements of the rituals stipulated in the hotel.
    Seven. Cooking staff of the Catering Department
    The position name: Catering staff
    Direct superiors: Catering Department (rumor) foreman n Main responsibilities
    . Hear the meal opening task arranged by the foreman, as well as the precautions for the dishes of important guests and banquets.
    . Clean the hygiene in this area and maintain good.
    3. This position is related to whether the dishes made by the kitchen can give guests on the table on time. It is a bridge and link between the normal operation of the restaurant.
    4. Prepare preparations before meals in accordance with the work, preface and standards of this post.
    5. Notify the restaurant foreman to recommend dishes and unable to supply dishes on the day.
    6. According to the arrangement of the order and the pilot of the dishes, the dishes are accurately passed to the restaurant and reported to the waiter’s nickname and table number.
    7. Do a good job of communication in the kitchen and restaurant.
    8. During the conveying room dishes, check the quality, temperature and weight of the dishes.
    9. After the meal, turn off the water heater and towel box power supply, send the remaining meals back to the kitchen, retract the tray, do a good job of ending, and hand in work with the next class.
    others:
    1 1. Strictly abide by personal duties according to the employee manual.
    2. Wearing workers and brand names.
    3. Familiar with emergency processing and first aid procedures.
    . Report all accidents and safety hazards.
    5. Participate in all communication meetings.
    6. At any time, he is polite to colleagues and guests. He represents a good company image. And ensure a safe and hygienic working environment.
    7. Strictly abide by the rules and regulations prescribed by the employee manual.
    8. At any time, strictly abide by the hotel’s appearance and instrument requirements.
    9. Employees must strictly abide by the service standards and hotel rules and regulations prescribed by managers.
    10. Maintain high -level services and continuously improve personal knowledge and skills so that individuals can develop in the future.
    11. Employees must pay attention to cooperation and collaboration with his foreman at any time to ensure the smooth progress of business activities.

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