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1、各 规 模 餐 厅 人 员 组 织架 构 12395学习资料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 1 页，共 15 页 -组织机构和人员编制是餐饮管理的前提和基础。它要解决的中心问题是组织管理体制的建立和人力资源的运用。这一问题直接影响和决定现代餐饮管理的成败和经济效益的高低。餐饮管理组织机构的设置原则一、餐饮组织机构概述组织机构是为完成经营管理任务而结成集体力量，在人群分工和职能分化的基础上，运用不同职位的权力和职责来协调人们的行动，发挥集体优势的一种组织形式。餐饮组织机构是针对企业餐饮经营管理目标，为筹划和组织餐饮产品的供、产、销活动而设立的专业性业务管理机构。组织机构是有效开展
2、业务经营活动的组织保证。组织管理学家巴克斯克先生指出：领导的职责就在于成功地设计一种组织，并委派最恰当的人选，然后致力于按照组织原则促使大家去达到目标。二、设置餐饮组织机构的原则（一）精简与效率相统一的原则精简的目的是为了减少内耗，提高效率。因此，精简和效率相统一的主要标志是：配备的人员数量与所承担的任务相适应，机构内部分工粗细得当，职责明确，每人有足够的工作量，工作效率高，应变能力强。（二）专业化和自动调节相结合的原则因此，专业化和自动调节相结合的主要标志是：组织机构大小同企业等级规模相适应，内部专业分工程度同生产接待能力相协调，专业水平和业务能力同工作任务相适应，管理人员能够在不断变化的客
3、观环境中主动处理问题，具有自动调节的功能。（三）权力和责任相适应的原则餐饮组织机构坚持责任和权力相适应的标志是：组织机构的等级层次合理，各级管理人员的责任明确，权力大小能够保证所承担任务的顺利完成，责权分配不影响各级管理人员之间的协调与配合。学习资料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 2 页，共 15 页 -文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I
4、8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5
5、 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文
6、档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S
7、2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5
8、A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W
9、2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z1
10、0S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2三、各规模餐厅人员组织架构（一）小型餐厅餐饮部组织架构图（参考）：一、餐厅经理一名 4500元/月二、餐厅主管一名 2800元/月三、餐厅领班三名 2500元/月四、领位员二名底薪1800+全勤150+考核200 五、划单员一名底薪1800+全勤150+考核200 六、传菜员四名底薪1800+全勤150+考核200 七、服务员二十名底薪1800+全勤150+考核200 八、收银员二名底薪1800+全勤150+考核200 九、厨师长一名十、大厨一名学习资料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 3 页，共 15 页 -文档编码:C
11、T2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 H
12、C8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV
13、2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码
14、:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8
15、 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5
16、ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档
17、编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2十一、烧烤师傅三名十二、凉菜师傅二名十三、铁板烧师傅二名十四、配菜员二名十五、洗碗工三名底薪1400+全勤150+考核200 十六、保洁员二名底薪1400+全勤150+考核200 十七、（二）中型餐厅餐饮部组织架构图（参考）：（三）大型餐饮企业餐饮部组织架构图（参考）：学习资
18、料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 4 页，共 15 页 -文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8
19、 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5
20、ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档
21、编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2
22、I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A
23、5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2
24、文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2四、餐饮架构主要岗位职责四、餐饮架构主要岗位职责餐饮架构配置根据各个餐饮企业需求的不同而灵活变动，这里将不分别对各大中小型餐厅餐饮部的各个岗位进行职责描述，只针对部分主要的岗位进行描述，餐饮
25、企业可根据实际情况进行岗位职责分配。（一）餐饮部经理：1、职务简述：全面负责制订并实施餐饮部工作计划和经营预算，督导餐饮部日常运转管理，确保为客人提供优质高效的餐饮服务并进行成本控制。2、岗位职责：全面负责餐饮部的经营管理工作，对总经理负责。负责制定餐饮部长期、短期的年度和月度计划，组织、督促完成各项任务和经营指标，对月度、年度经营情况作分析并报领导。制定服务标准程序和操作规程。检查下属各岗位人员的服务态度、服务规程，保证食品的质量，促使本部门做好卫生清洁工作，开展经常性防火、安全教育。与财务部配合做出每年的经营收入预算和月计划，研究扩大销售范围和销售量、增加经营收入的方法和途径。学习资料总结
26、-名师归纳欢迎下载-欢迎下载 名师归纳-第 5 页，共 15 页 -文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC
27、8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2
28、B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:
29、CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8
30、HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 Z
31、V2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编
32、码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2制定服务技术培训计划和考核制度。注重现场管理，经常性的对餐厅、厨房巡视监督，组织全面质量管理小组活动，保证各项工作正常。主持日常和定期（每周一次）的餐饮部会议，经常检查业务情况，及时调整，完善经营
33、措施，参加酒店部门经理会议。抓好设备、设施的维修保养工作，确保各种设施处于完全正常状态，并得到正确使用，防止事故发生。协调本部门和酒店其它部门的关系，做好总经理交办的其它工作。人力资源管理职能。根据管理情况，对下属各部负责人进行表扬、批评、奖励及处罚。向总经理建议任免部门管理人员。根据本部门实际情况和工作需要，有权调动及调整下属工作。处理意外及非常规事件。亲自指挥大型团队用餐和VIP 客人接待工作。处理部门顾客严重性投诉。（二）行政总厨岗位职责：1.职务简述：协调餐饮部各部门的运作。协助餐饮总监制定餐厅及酒吧的预算。在餐饮部总监及餐厅经理中提供良好的沟通桥梁作用。2主要职责：制定餐单、适时推出
34、时令菜、特选菜。负责厨师的技术培训工作。负责菜肴的质量管理及成本控制。亲自为重要宾客宴会主厨。根据客情及库存状况提出食品原料的采购计划。建立标准菜谱。学习资料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 6 页，共 15 页 -文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8
35、V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B
36、9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:C
37、T2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 H
38、C8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV
39、2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码
40、:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2协调厨房与餐厅的关系。处理宾客对菜
41、肴的投诉。验收食品原料，把好质量关。合理调配员工的技术特长，充分发挥积极性。负责对各点厨师长的考评。出席部门例会。（三）餐厅主管岗位职责1、职务简述：协助餐饮部经理做好各项餐饮工作，做好员工的培训工作2、岗位职责：掌握餐厅内的设施设备的使用情况，监督及管理餐厅内部日常工作。发挥模范作用，对自己严格要求，对下属进行严格督导和训练，认真执行各项规章制度和服务规范，操作规程、保质、保量地完成各项接待服务工作。认真组织餐厅员工进行业务培训，提高服务技能和业务水平，熟悉菜牌、酒水牌，熟记每天供应品种，了解当日VIP 客人的接待情况。抓好员工纪律，服务态度，了解员工思想情绪，操作技术和思想作风，定期对下属
42、进行绩效评估。召开班前班后会议，落实每天工作计划，随时保持餐厅整洁。参加餐饮部例会及各种重要的业务协调会，与厨房建立良好的沟通关系，互相协作、配合，保证餐饮部工作顺利进行。热情待客，态度谦和，与客人建立良好的关系，不定期收集、征求客人意见，听取客人对食品和服务的意见及时反馈给上级，有利调整相应对策，以便为客人提供满意的服务及菜品。及时检查餐厅设备的状况，做好维护保养工作，确保餐厅安全和防火工作。监督每次盘点及物品的保管。鼓励下属大力推销产品。学习资料总结-名师归纳欢迎下载-欢迎下载 名师归纳-第 7 页，共 15 页 -文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8
43、H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R
44、1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V
45、4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9
46、Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT
47、2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC
48、8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2
49、B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2文档编码:CT2R1Z10S2I8 HC8V4I6Y5A5 ZV2B9Q8H2W2作好下属员工的考勤排休工作，严格把关，不徇私情。（四）厨师长岗位职责：1、职务简述：承担起行政总厨赋予的厨房的工作职责。同时也要负责员工岗上培。协助行政总厨完成所有与厨房相关的工作。他控制、监测并领导整个厨房的运作。当行政总厨不在时要全权负责起厨房的运作。2、主要职责：根据经营需要开出各种菜单，负责合理调配劳动力并以身作则，带领厨房员工
50、完成各种接待任务。熟悉掌握各类菜肴的制作技术，严格要求员工按照技术规范，精心制作各种菜肴，并确保菜肴的质量。尊重客人意见，注意听取餐厅服务员来自各部的反映，不断改进工作，提高菜品质量。努力掌握各类客人的就餐习惯和特点，针对性地变化菜肴口味，以适应客人的需要。组织厨房各部门的技术力量研究开发出自己餐厅的特色菜品。组织厨房员工积极参加业务培训，开展技术交流，不断提高员工的业务技能。贯彻食品卫生“五四制”认真搞好食品卫生、环境卫生和员工个人卫生管理。贯彻厨房炉灶消防制度，认真搞好厨房消防管理。搞好原材料的充分利用，杜绝浪费，节约用水、电、气、油等，降低成本，提高经营毛利。关心团结全组员工，充分调动大