The first station of canteen management
Canteen supervisor (manager) job responsibilities
First, the overall responsibility for the management of the canteen
1, on behalf of the company overall charge of the canteen work, strict implementation of the company's articles of association and the various systems and related policies, set a good example, good canteen team leader.
2, proficient in their work, be familiar with the overall management of the canteen, canteen operation at any time to report the situation to the leadership of the company, unusual, and timely reports. Attention to food hygiene, to the customer to create a good dining environment.
Second, the employee grouping arrangements
A reasonable allocation under the working arrangements to assist the team leader to implement and carry out the work, inspection and supervision of the staff and standards.
2, organize, coordinate all kitchen workers to complete their daily tasks canteen, identify problems and timely solutions to correct, to ensure the quality of the diet.
Third, is responsible for the work of each group canteen assessment
1, good attendance, assessment records of employees, each at the end of the employee attendance, a comprehensive assessment of the situation to make a written report to the leadership of the company.
2, the implementation of the cafeteria rewards and penalties, for violations of employees or criticism and education, shall be deducted bonuses, dismissal or demotion, giving praise for good behavior or material will encourage the relevant records reported to the Human Resources Department for the record.
Fourth, the development or review recipes, strengthen food costing, profit and loss control, reduce costs, to keep the canteen health, safety, food quality, etc.
Fifth, a reasonable allocation of time feeding meals
1, the feeding amount of food appetite meal special attention when opened, and the progress of the food source, the time to increase the amount of food and reasonable, to ensure the normal and orderly conduct of feeding.
2, smaller canteen, usually cut with a leader in charge of this work.
Six, responsible for communication with the customer site
Efforts to enhance communication between the diners, the factory involved in the coordination meetings organized. Reasonably timely comments on the proposed improvements factory adjusted to improve service quality.
Seven of the operation and routine maintenance of equipment in the kitchen dining facilities to implement and responsibility to the people. Organize their daily inspections, identify problems and timely maintenance schedule to ensure the normal operation of the canteen work.
Eight, organize weekly canteen big cleaning work to strengthen health management, establish a good corporate image.
Nine, a good company to complete other work assigned temporary leadership.
