What Does a Food Service Supervisor Do?

Catering staff refers to all front desk and back office staff who work hard to meet the guests' material and spiritual needs.

Catering staff

Right!

Catering staff refers to all front desk and back office staff who work hard to meet the guests' material and spiritual needs.

Chinese name

Catering staff

Occupation

service personnel

Types of

Manager production staff and restaurant service staff

basic requirements

Quality

From the perspective of the business operation system of the entire catering department,

Here mainly from a narrow perspective, the quality of food service staff must have. ^[1]

1. Duties of restaurant foreman ^[1]

The foreman is the basic management staff of the restaurant. The staff usually has 2 to 6 waiters. Their duties are as follows.

(1) Cooperate with restaurant managers and assistant managers.

(2) Grasp the attendance of attendants and their performance in peacetime, and report to the supervisor regularly.

(3) Responsible for checking the appearance and appearance of service personnel, pre-class meeting, leading and urging the service staff to do a good job.

(4) Understand the customer situation on the day, and arrange the shift work to the waiter in detail if necessary.

(5) Ensure that restaurants and tables are arranged according to specifications, and are responsible for maintaining high standards of procedure services.

(6) Check the preparation of supplies and condiments in the service cabinet.

(7) Participate in and supervise the food and beverage service when opening meals, coordinate with the kitchen, and ensure that the dishes are served on time and according to quality.

(8) Accept guest complaints and report to the manager.

(9) Responsible for ordering and selling dishes, and personally serve important guests.

(10) Report the property and losses to the relevant departments in a timely manner to ensure timely maintenance and keep the restaurant in the best state.

(11) Check the implementation of all rules and regulations, set an example, and set a good example for subordinates.

(12) Responsible for setting the table for the next meal before work.

(13) Check the bill to ensure that it is completely correct before the guest signs the payment.

(14) Responsible for training new employees or interns.

(15) After the shift is completed, fill out the "Foreman Report".

(16) Complete the temporary tasks assigned by superiors.

2. Duty of Duty Officer

(1) Dress neatly, be polite and obey orders.

(2) Responsible for cleaning tableware and service utensils, and do a good job in restaurant hygiene.

(3) Responsible for the washing, counting and recording of cotton fabrics in the restaurant.

(4) Responsible for the arrangement of the dining table, and make all preparations before serving.

(5) Responsible for replenishing the workbench and preparing all supplies such as trolleys, flame burners and other special dishes.

(6) Familiar with various drinks and do a good job of sales promotion.

(7) Familiar with the menu content of the restaurant, understand its main ingredients and condiments, cooking methods, time, taste, and master the way of serving dishes.

(8) Provide guests with perfect services in accordance with the service procedures and specifications provided by the restaurant.

(9) Responsible for sending all the dirty tableware to the washing room and sorting them, and replenish the tableware in the cabinet in time.

(10) Responsible for turning over after guests leave, or setting up the next meal.

(11) Responsible for closing work.

(12) Complete the temporary task assigned by the foreman.

3 Duties of the Referee

(1) Gorgeous and punctual, courteous and obedient.

(2) Responsible for accepting telephone reservations and in-person reservations of guests, record them on the record, and be responsible for implementation.

(3) Responsible for the preparation of the welcome meal.

(4) Know the customer sentiment of other restaurants in order to arrange randomly.

(5) Responsible for the courtesy arrangement of all guests dining in the restaurant.

(6) Sell pre-dinner wine.

(7) Responsible for storing clothes, umbrellas, etc. for guests.

(8) Improve regional environmental sanitation.

(9) Grasp the restaurant business situation such as the number of guests dining and the number of tables, and make written records.

(10) Accept the complaint and report to the manager.

(11) Answer the call and notify the recipient.

(12) Maintain good relationships with guest superiors.

(13) Responsible for sending guests out of the restaurant with satisfaction, thanking and saying goodbye to the guests, pressing the button for the guests, and taking them to the elevator.

(14) When the restaurant is full, arrange the guests waiting for meals and do a good job of sales promotion.

4 Duties of a bartender

(1) Dress neatly, be polite and obey orders.

(2) Responsible for the inventory on the day, and issue a pick-up list, please ask the manager or supervisor to sign and confirm. Responsible for all preparations at the bar before opening.

(3) Responsible for picking up the drinks required by the bar at the wine reservoir room.

(4) Accept orders for drinks and prepare cocktails and other drinks for bar and restaurant guests.

(5) Responsible for safe storage of spirits stored in the bar by guests.

(6) Responsible for cleaning all glassware and service utensils in the bar.

(7) Maintain the equipment in the bar, and repair it if damaged.

(8) Remind the bar staff to actively sell drinks to guests.

(9) Keep in touch with the restaurant to ensure that you can provide guests with good drinks and drinks under special circumstances such as booking

(10) Set up temporary mobile bars to provide drinks services for banquets, cocktail parties and buffet parties.

(11) Keep all drinks orders and submit them to the Finance Department for verification.

(12) Grasp the service knowledge of various drinks, develop new cocktail varieties, and sell well.

5. Post Duties

(1) The work area is limited to the aisle where the kitchen is connected to the dining room.

(2) Dress neatly, plain, and generous, punctual, fast, polite, and obey orders.

(3) Responsible for delivering all the dishes on the ordering menu to the order attendant in the order of the order, and the attendant will serve the order.

(4) Responsible for preparing seasonings, ingredients and dishes before meals, and actively cooperate with the chef to make preparations before serving.

(5) Assist the attendant to withdraw the dirty tableware and empty dishes on the workbench to the washing room and sort them out.

(6) Responsible for the washing and disinfection of small towels or go to the laundry room to collect the washed small towels, stack them into a roll or strip and put them in a towel pad, keep them warm for future use.

(7) Responsible for the cleanliness and hygiene of the transfer room and the required lot.

(8) Responsible for maintaining various dish-transmitting utensils and grasping the method of placing the utensils used for special dishes.

(9) Responsible for keeping the menu and submit it to the finance department for verification.