Job responsibilities of employee restaurant manager

Job responsibilities of restaurant manager (5 general remarks)

In our daily life, people gradually realize the importance of job responsibilities. A complete job responsibility should include department name, direct superior, subordinate departments, management authority, management functions and main responsibilities. So what kind of job responsibilities are effective? The following are the job responsibilities (5 general articles) of the employee restaurant manager that I have compiled, which are for reference only. Welcome to read.

Responsibilities of canteen manager: 1 1. Under the leadership of the general affairs department, the monitor is responsible for the overall management of the canteen and handling the daily affairs of the canteen.

2. According to the nutritional needs of teachers and students and cooking principles, preside over the formulation of weekly recipes and recipes, strictly check all production links, prevent raw materials from rotting and deteriorating, practice strict economy and put an end to waste. Do a good job in cost accounting and nutritional analysis, plan the variety and quantity of main and non-staple foods in each meal in the canteen, make a purchasing plan, and check and deal with temporary problems in time.

3. Unite the whole class, work hard, keep learning, innovate and adjust to improve food quality, and complete other tasks.

4. In accordance with the food safety law, the post responsibility system for health work shall be implemented, and the personnel, materials and quality shall be assigned, and the division of labor shall be responsible for ensuring food hygiene, personal hygiene and indoor environmental hygiene, preventing food poisoning and ensuring safe production.

5. Be responsible for supervising and maintaining the quality and quantity acceptance of purchased raw materials. The required materials must be posted in the journal on the same day, and the journal and invoice must be signed after a comprehensive review of the journal on the same day.

6. Support and assist accountants, cashiers and custodians in daily and monthly closing, and cooperate with accounting management window machines.

7. Strictly manage all public property in the canteen. If it is damaged or lost without reason, it is necessary to find out the reason and organize compensation.

8. Be responsible for the attendance and management of the whole class. Be disciplined and treat others equally. Arrange the labor force reasonably and establish a reasonable work order according to the individual's work situation. In the event of a major accident, the responsibility will be investigated.

Responsibilities of the employee restaurant manager. Preside over the overall work of the canteen, lead all the staff in the canteen, adhere to the purpose of serving teachers and students, and strive to do a good job in food.

Two, under the leadership of the general affairs department, organize the canteen work plan and rules and regulations, and seriously implement them.

Three, responsible for cost accounting, publishing menu prices, monthly surplus shall not exceed 3%, no loss. Arrange the variety of meals every month, pay attention to nutrition, make reasonable ingredients, reduce waste and improve the quality of meals.

Fourth, lead the canteen staff to do a good job in environmental sanitation inside and outside the canteen. Clean in time after meals, do a general cleaning once a week, and clean the ground with clean water. Clean the kitchen sewer once every six months, and organize the canteen staff to have a physical examination regularly.

Five, responsible for the procurement of vegetables, spices, dried vegetables and other North and South goods, wholesale no longer according to the retail purchase, pay attention to high quality and low price. Be careful and honest. Supervise the work of the canteen manager and join the plate shop at the end of the month.

Six, manage meals, food and canteen equipment, refrigerators and other materials and property, regular inspection and maintenance, and do a good job in fire prevention, theft prevention, electricity saving, coal saving, water saving and solar terms.

Seven, reasonable arrangements for the work of canteen staff, organization canteen staff business learning and technical training, pay special attention to the canteen staff's labor discipline, set an example, encounter problems in a timely manner to the General Affairs Department and the leaders in charge of the report for instructions.

Responsibilities of canteen manager: 1. Organize canteen staff to strictly implement the rules and regulations of the school, logistics group and catering company on canteen work (such as attendance, post responsibility system, hygiene, rewards and punishments, study meeting and other systems).

Second, be responsible for the overall work of the canteen, obey the superior leadership, rely on and mobilize the enthusiasm of employees, supervise and inspect the food quality, food hygiene and service attitude of the canteen, and have written assessment records.

Third, master the amount of food in this canteen, save food, keep it properly and safely, and prevent waste.

Four, supervise the team leader to carry out cost accounting, and grasp the profit and loss situation, understand the supply of staple food, condiments, etc.

Five, do a good job in the ideological work of canteen staff, lead and organize staff to learn politics and business technology, and hold a meeting of team leaders every week to sum up the work. Hold a canteen staff meeting once a month, sum up the work this month, praise good people and deeds, and point out shortcomings.

Six, reasonable arrangement of canteen labor, do according to the need to set up posts, distribution according to work, fair and reasonable, establish the canteen work order. Open enough windows to reduce queues.

Seven, to participate in the activities of the student management committee. Always listen to the opinions and suggestions of faculty and students on canteen work, and take measures to change them.

Eight, pay attention to safety in production, strictly implement the "Food Hygiene Law" to prevent food poisoning.

Nine, organize canteen staff to actively carry out job training and quality service competition activities.

Responsibilities of canteen manager: 4 1. Be responsible for the overall work of the canteen and take the lead in implementing the relevant rules and regulations of the school and the general affairs department.

2. Establish the idea of serving teachers and students wholeheartedly, make careful calculations, strive to reduce the cost of meals, and constantly improve the quality and management level of meals.

3. Make the menu one week in advance and report it to the General Affairs Office for approval.

4. Manage and maintain all kinds of kitchen utensils, repair the old and use the waste, practice strict economy and reduce expenses.

5. Pay bonuses according to the principle of distribution according to work, do not engage in egalitarianism, and get more for more work; For those who are lazy, pay less or no bonus according to the situation.

6. Responsible for the management of IC card selling vegetables to ensure safe, normal and accurate operation.

7. Strictly implement the canteen hygiene system to ensure the hygiene and safety of the canteen. Under the guidance of the school doctor, organize the whole regiment to do a good job in canteen hygiene, pay special attention to canteen food hygiene and environmental hygiene, and prevent food poisoning accidents.

8. Listen to the opinions of the masses with an open mind, solve the problems found in time, disclose the relevant revenue and expenditure of the canteen on time, and publish it in the public column.

9. Supervise the acceptance of raw and cooked food.

10. Complete other tasks assigned by the leaders.

Responsibilities of canteen manager: 5 1. Formulate and improve the canteen management system, and seriously implement it.

2, responsible for supervising the canteen food procurement and verification.

3, implement the food hygiene laws and regulations, organize regular physical examination and health certificate of cooking personnel, to prevent infectious diseases and food poisoning.

4. Organize the food management committee regularly, listen to the opinions of teachers and students, and improve the quality of food. Monitor health status, food price and service attitude.

5, manage the canteen fixed assets, take good care of cooking equipment.

6. Be responsible for the sales and recharging of meal cards, and check and urge students to eat with cards.

7. Be responsible for the monthly settlement of business expenses with each catering booth.

8, urge the cleaners to do a good job in the canteen public health.

9, complete other work assigned by the leadership.

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