【正文】 福成國際大酒店管理手冊 財 務(wù) 部管 理 手 冊(人員結(jié)構(gòu)、崗位職責(zé)、規(guī)章制度、操作流程匯編) 福成國際大酒店管理手冊2目 錄第一節(jié) 餐飲部概述 ........................................................218一、餐飲部職責(zé)范圍 ........................................................................................................................218二、餐飲部機構(gòu)設(shè)置 ........................................................................................................................218餐飲部架構(gòu) ..............................................................................................................................218餐廳機構(gòu)設(shè)置 ..........................................................................................................................219廚房的機構(gòu)設(shè)置： ..................................................................................................................220第二節(jié) 餐飲部崗位職責(zé)和工作說明 ............................221一、餐飲部崗位職責(zé)和工作說明 ....................................................................................................221餐飲部 ......................................................................................................................................221兼職文員 ..................................................................................................................................222 ....................................................................................................................................223餐廳經(jīng)理 ..................................................................................................................................223二、餐廳崗位職責(zé)和工作說明 ........................................................................................................225零點廳主管 ..............................................................................................................................225樓面主管 ..................................................................................................................................226傳菜主管 ..................................................................................................................................226吧臺主管 ..................................................................................................................................227管事主管 ..................................................................................................................................227零點廳服務(wù)員 ..........................................................................................................................228宴會服務(wù)員 ..............................................................................................................................229傳菜員 ......................................................................................................................................230餐廳迎賓員 ..............................................................................................................................230吧臺服務(wù)員 ............................................................................................................................2311管事部員工崗位職責(zé) ............................................................................................................232三、廚房崗位職責(zé)和工作說明 ........................................................................................................233魯菜廚師長 ..............................................................................................................................233砧板(切配)領(lǐng)班 ......................................................................................................................233爐灶主管 ..................................................................................................................................234涼菜主管 ..................................................................................................................................235面案主管 ..................................................................................................................................235砧板(切配) ..............................................................................................................................236水臺 ..........................................................................................................................................236爐灶 ..........................................................................................................................................237打荷 ..........................................................................................................................................238涼菜廚師 ................................................................................................................................2381鮑翅 ........................................................................................................................................2391鹵水 ........................................................................................................................................2391上什 ........................................................................................................................................239 福成國際大酒店管理手冊31面案廚師 ................................................................................................................................240第三節(jié)、餐飲部工作流程 ..............................................241一、餐廳工作流程圖 ........................................................................................................................241二、廚房工作流程圖： ....................................................................................................................242第四節(jié)、餐飲部操作程序和實施細則 ..........................243一、餐廳操作程序和實施細則 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