3 thoughts on “What positions are there in the catering department? Is the lobby manager belonging to the catering department?”
Jimmy
It belongs to the director of the catering, the chief chef, and the clerk of the catering department. : Catering Director (1) Responsible for formulating the marketing plan of the dining department, long -term business budget, and leading all employees to actively complete and excess business indicators. (2) Check the work conditions of the management personnel, the restaurant service specifications and the implementation of various rules and regulations, find timely adopting measures in time, and complete various reception tasks. (3) Organize and implement the service technology and cooking technical training of employees of the catering department, improve the quality of employees, and establish a good image and reputation for the hotel. : Administrative Chef (1) According to the operating goals and guidelines of the restaurant catering, and various production tasks indicators, responsible for the planning and replacement of various menu of Chinese food, responsible for product specifications and raw materials procurement specifications Trial work. (2) According to the characteristics of each position and the business situation of the restaurant, prepare the kitchen working timetable, check the employees ‘attendance and assessment of employees (3) Actively strive for guests’ opinions on the environment and quality of the restaurant. And effectively improve measures to handle the guest’s complaint on the quality of the dishes. : Catering clerk (1) Complete the work tasks assigned by the director of the catering and the manager of the catering department. Formulate various reports and forms of the department, and categorize various reports to be categored to be regularly ordered. (2) Participate in departmental meetings and make a meeting record. Handle daily affairs of the department, answer the phone, make records, handle it properly, and accurately convey the instructions of superiors
Manager of the Catering Department; Deputy Manager of Catering Department; Director of Catering Department; Catering Department Leaders; Welcome to Catering Department; Welcome to Catering Department; The lobby manager belongs to the catering department. 1, the work scope of the manager of the catering department: This position is related to the operation and control of the entire catering department in the middle and western restaurants of the entire catering department. It also conforms to all policies and strategies of the group company and hotel. 2, Deputy Manager of the Catering Department assisted 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. 3, the supervisor of the catering department inspect the employee of the job, check the work uniforms to ensure the correct appearance and instrument standards and assist in training new employees to make them adapt to work as soon as possible. 4, the leader of the catering department checks the employees, inspect the work uniforms, ensure the correct standards of instruments, and assist in training new employees to make them adapt to work as soon as possible. 5, welcomed and leading guests at the catering department to the dining table, pulling the seats, helping guests to order drinks and dishes, and try to sell special recommendations for the kitchen and alcoholics according to the requirements of the guests. 6, the main responsibilities and service quality of the welcomes of the catering department 7, the catering department passed on the food opening task arranged by the foreman, as well as the precautions for the preparation of important guests and banquets to clean up the hygiene in the region And keep it well.
The lobby manager ~ The so -called lobby manager is the entrusted by the general manager in the hotel or catering industry to handle the guests’ complaints on all the equipment, facilities, personnel, and services of hotels, restaurants, etc., supervise the operation of various departments, coordinate the coordination The relationship between various departments ensures that hotels and restaurants provide customers with high -quality services to customers with normal order. They are the neural centers of hotels and restaurants, and they are bridges between hotels, restaurants and guests. The customer service manager ~ also called the customer manager. The hotel’s customer service and the hotel have a great relationship with high -level hotel customer service staff. Services provide different preferential policies for members. To put it simply to maintain old customers ~ Expand new customers ~ accumulate connections for hotels and maintain corporate image ~ The manager of the catering department ~ 1, the administrative chef, the restaurant manager, the chefs of various production departments, chefs chefs Attendance and performance. According to their management, they have the right to praise or criticize, rewards or punishment. 2. It has the right to propose to the general manager to appoint and remove the above -mentioned management cadres, and have the right to appoint the management personnel below the exemption class. 3. According to the actual situation and work needs of this department. The right to increase or decrease employees and mobilize their subordinates. 4. I have the right to issue work and production tasks to their subordinates and send them instructions. 5. I have the right to handle all daily businesses and transaction work within the catering department
This to make some things for Dongpinxi ~ I hope it will be useful to your friends ~ The answer supplement the interior of the hotel ~ non -professional personnel The position of the manager of the catering department that is difficult to apply for the dining department ~ The lobby manager generally requires that the business is relatively skilled ~ those who have strong coordination ability to take responsibility ~ And there is a certain customer group ~ customer service manager is suitable for young people who are suitable for more new hotels ~ but you have to want Pulling customers ~ Overall ~ The bowl of hotels in the hotel is still ugly …
It belongs to the director of the catering, the chief chef, and the clerk of the catering department.
: Catering Director
(1) Responsible for formulating the marketing plan of the dining department, long -term business budget, and leading all employees to actively complete and excess business indicators.
(2) Check the work conditions of the management personnel, the restaurant service specifications and the implementation of various rules and regulations, find timely adopting measures in time, and complete various reception tasks.
(3) Organize and implement the service technology and cooking technical training of employees of the catering department, improve the quality of employees, and establish a good image and reputation for the hotel.
: Administrative Chef
(1) According to the operating goals and guidelines of the restaurant catering, and various production tasks indicators, responsible for the planning and replacement of various menu of Chinese food, responsible for product specifications and raw materials procurement specifications Trial work.
(2) According to the characteristics of each position and the business situation of the restaurant, prepare the kitchen working timetable, check the employees ‘attendance and assessment of employees
(3) Actively strive for guests’ opinions on the environment and quality of the restaurant. And effectively improve measures to handle the guest’s complaint on the quality of the dishes.
: Catering clerk
(1) Complete the work tasks assigned by the director of the catering and the manager of the catering department. Formulate various reports and forms of the department, and categorize various reports to be categored to be regularly ordered.
(2) Participate in departmental meetings and make a meeting record. Handle daily affairs of the department, answer the phone, make records, handle it properly, and accurately convey the instructions of superiors
Manager of the Catering Department; Deputy Manager of Catering Department; Director of Catering Department; Catering Department Leaders; Welcome to Catering Department; Welcome to Catering Department;
The lobby manager belongs to the catering department.
1, the work scope of the manager of the catering department: This position is related to the operation and control of the entire catering department in the middle and western restaurants of the entire catering department. It also conforms to all policies and strategies of the group company and hotel.
2, Deputy Manager of the Catering Department assisted 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.
3, the supervisor of the catering department inspect the employee of the job, check the work uniforms to ensure the correct appearance and instrument standards and assist in training new employees to make them adapt to work as soon as possible.
4, the leader of the catering department checks the employees, inspect the work uniforms, ensure the correct standards of instruments, and assist in training new employees to make them adapt to work as soon as possible.
5, welcomed and leading guests at the catering department to the dining table, pulling the seats, helping guests to order drinks and dishes, and try to sell special recommendations for the kitchen and alcoholics according to the requirements of the guests.
6, the main responsibilities and service quality of the welcomes of the catering department
7, the catering department passed on the food opening task arranged by the foreman, as well as the precautions for the preparation of important guests and banquets to clean up the hygiene in the region And keep it well.
The lobby manager ~
The so -called lobby manager is the entrusted by the general manager in the hotel or catering industry to handle the guests’ complaints on all the equipment, facilities, personnel, and services of hotels, restaurants, etc., supervise the operation of various departments, coordinate the coordination The relationship between various departments ensures that hotels and restaurants provide customers with high -quality services to customers with normal order. They are the neural centers of hotels and restaurants, and they are bridges between hotels, restaurants and guests.
The customer service manager ~
also called the customer manager. The hotel’s customer service and the hotel have a great relationship with high -level hotel customer service staff. Services provide different preferential policies for members. To put it simply to maintain old customers ~ Expand new customers ~ accumulate connections for hotels and maintain corporate image ~
The manager of the catering department ~
1, the administrative chef, the restaurant manager, the chefs of various production departments, chefs chefs Attendance and performance. According to their management, they have the right to praise or criticize, rewards or punishment. 2. It has the right to propose to the general manager to appoint and remove the above -mentioned management cadres, and have the right to appoint the management personnel below the exemption class. 3. According to the actual situation and work needs of this department. The right to increase or decrease employees and mobilize their subordinates. 4. I have the right to issue work and production tasks to their subordinates and send them instructions. 5. I have the right to handle all daily businesses and transaction work within the catering department
This to make some things for Dongpinxi ~ I hope it will be useful to your friends ~ The answer supplement the interior of the hotel ~ non -professional personnel The position of the manager of the catering department that is difficult to apply for the dining department ~ The lobby manager generally requires that the business is relatively skilled ~ those who have strong coordination ability to take responsibility ~ And there is a certain customer group ~ customer service manager is suitable for young people who are suitable for more new hotels ~ but you have to want Pulling customers ~ Overall ~ The bowl of hotels in the hotel is still ugly …