Responsibilities of the manager of the food and beverage department

Responsibilities of Catering Manager (7 selected articles)

In study, work and life, job responsibilities are used more and more frequently. Clear job responsibilities can make employees understand and master job responsibilities, maximize labor management, scientifically allocate manpower, and make people do their best and match people with posts. You have no idea when you draw up your job responsibilities? The following is my collection of job responsibilities of catering managers (7 selected articles). Welcome to read the collection.

Job responsibilities of the food and beverage manager 1 (1) The food and beverage marketing manager is under the leadership of the general manager of the restaurant. Conduct various sales return visits.

(2) Have a deep understanding of the regional consumption trends of our company and grasp the catering information immediately. Feedback to the department head.

(3) Responsible for completing the marketing objectives issued by the company, actively visiting customers, tapping new customers and expanding corporate brands.

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job of communication and coordination with all departments on the floor.

(5) Assist all departments to formulate overall market development strategies and specific implementation plans.

(6) Abide by the rules and regulations formulated by the company and some requirements in the system, such as special factors due to post reasons, and report to the general manager for special approval.

(7) Provide corresponding data every week and feed back the customer data to the reservation desk.

(8) Visit the contracted customers of the company every month. For example, the signing unit or individual should collect business expenses, and the collection period should be implemented as agreed. Special circumstances need to be reported to the general manager for approval, and the corresponding amount will be deducted from the performance bonus without special approval.

(9) Cooperate with the floor manager to track guest complaints and handle the relationship between guests and me.

(10) strictly abide by the company's property system and information confidentiality system, and shall not disclose the information of this restaurant to the outside world.

Job responsibilities of the food and beverage manager 2 1. Conduct overall management of the restaurant, ensure to provide high-quality catering services for guests, and achieve the monthly business objectives.

2. Be responsible for the on-the-job business training of the staff of the Food and Beverage Department, urge all posts to do a good job in training, and improve the professional quality of all staff.

3. According to the established service standards, ensure the correctness and consistency of employees' service to guests.

4. Check the damage and loss of various electrical appliances to minimize the cost of consumables.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. Hold a regular meeting of the Food and Beverage Department, hold a pre-shift meeting of the restaurant before meals, arrange tasks, and complete the work of uploading and distributing.

7. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, conduct regular courtesy education and professional ethics education, pay attention to the training, assessment and selection of talents, and train all employees to master service skills according to the established service standards to carry out their work with high quality and efficiency.

8, formulate, implement and supervise the management system of the department.

Job responsibilities of catering manager 3 1. Responsible for the overall work of the hotel catering department, responsible to the general manager;

2. Seriously implement the tasks and indicators assigned by the general manager, and take an important responsibility for the management of catering and entertainment;

3. Formulate the business policy and business plan of the Food and Beverage Department;

4. Draw up the annual budget plan and business indicators of the Food and Beverage Department, review the daily business statements of all units of the Food and Beverage Department, and make business analysis and business decisions;

5. Preside over the daily ministerial meetings of the Food and Beverage Department, coordinate the work of all units in the department, and make the work coordination go smoothly;

6. Review and guide the reports and applications submitted by subordinate units and individuals;

7. Work with the Executive Chef, Chef and Banquet Department to study how to improve food quality and create new dishes; Formulate or revise the menu of year, quarter, month, week and day, and formulate the standard of catering expenses;

8. Attend the regular meeting and business coordination meeting held by the general manager and establish good relations with all walks of life;

9. Supervise the work of subordinate managers and help them improve their business ability.

10. Be responsible for supervising the service of subordinates to improve the service level of the food and beverage department.

The responsibilities of the food and beverage manager 4 1. Responsible for the overall work of the general manager and the food and beverage department.

2. Carry out the tasks and work instructions issued by the general manager, and take an important responsibility for the management of diet.

3. Formulate the management policies and plans of the Food and Beverage Department.

4, presided over the daily diet department ministerial meeting, coordinate the work of each unit in the department, so that the work can be coordinated smoothly.

5. Draw up the annual budget plan and business indicators of the Food and Beverage Department. Review the daily business statements of all units in the food and beverage department, conduct business analysis and make business decisions.

6. Review and guide the reports and applications submitted by subordinate units and individuals.

7. Work with the Executive Chef, Chef and Banquet Department to study how to improve food quality and create new varieties; Make or modify the menu of year, quarter, month, week and day; Set the cost standard of food and beverage.

8. Attend the regular meeting and business coordination meeting held by the general manager, and establish good relations with the public.

9. Supervise the work of subordinate managers and help them improve their business ability.

Responsibilities of Food and Beverage Manager: 5 1. Be responsible for formulating the marketing plan, long-term and short-term operating budget of the food and beverage department, and lead all employees to actively achieve and exceed the business objectives.

2, presided over the establishment and improvement of food and beverage department rules and regulations and service procedures and standards, and supervise the implementation.

3. Go to all departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and effectively control costs.

5. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

6. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

7. Establish a good relationship with the guests, actively solicit their opinions and suggestions on catering, actively and seriously handle the complaints of the guests, ensure to meet the catering needs of the guests to the maximum extent, and improve the quality of catering services.

8. Communicate, coordinate and cooperate with other departments.

9. Be fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation and management of the Food and Beverage Department, ensuring the provision of high-quality and efficient catering services for guests and controlling costs.

The responsibilities of the food and beverage manager 6 1. Formulate and organize the implementation of all business plans of the Food and Beverage Department.

2. Supervise the implementation of the standardized management system of this department.

3. Evaluate the performance of direct subordinates and implement incentives and training.

4. Attend the coordination meeting of hotel department managers.

5. Hold regular meetings, cost control meetings and budget meetings of the department on a regular basis.

6. Check the operation, information feedback and all safety, health and service work of subordinate departments.

7. Formulate and improve new plans and measures for various operations and management.

8. Be familiar with the main target market of the hotel, understand the catering needs of consumers, and develop and provide catering products and services that can meet their needs.

9. Manage and control the procurement, acceptance and storage of catering to reduce costs and waste.

10. Scientifically manage kitchen production, improve kitchen organization, make reasonable layout, ensure the quality of dishes, reduce waste in production, and mobilize the enthusiasm of kitchen staff.

1 1. Strengthen the daily management of restaurants, improve the quality of customer service, and cultivate the management and supervision level of restaurant managers.

12. hold a weekly food and beverage cost analysis meeting to review the cost of dishes and drinks.

13. Give full play to the enthusiasm of all employees, supervise the implementation of departmental training plans and implement effective incentives.

Responsibilities of the Food and Beverage Manager 7 1. According to the requirements of public security organs, superior security departments and the general manager of the hotel, combined with the actual situation of the hotel, formulate the overall safety management plan and various prevention systems, examine and approve the post safety systems and regulations formulated by various departments, and supervise the implementation after being approved by the general manager; Make the work plan of the security department, arrange and supervise the work at all levels.

2, presided over the daily work of the security department, presided over the department office meeting, attend the hotel morning meeting on time, convey and implement the instructions of the general manager; Communicate with superior business departments and security departments, and often report and ask for instructions to the general manager and superior business departments; Approve the security work plan for major foreign affairs activities of the hotel, and urge strict implementation; Do a good job in the political and ideological work of the staff of this department and do a good job in unity and cooperation.

3. Assist hotel leaders to organize employees' safety education (fire prevention, theft prevention, confidentiality, etc.). ) and law-abiding education. Supervise the internal safety and fire chief to cooperate with the Human Resources Department to conduct pre-job safety training and on-the-job training for new employees, train employees in this department, and supervise and inspect the work of employees.

4. Responsible for maintaining the public security and business order of the hotel; Organize the investigation and handling of major cases and accidents, and assist public security organs in detecting them. Cooperate with public security organs, state security organs and other law enforcement agencies to investigate and collect evidence on illegal and criminal activities. Strengthen the inspection of key parts of the hotel and improve the safety management system.

5, according to the characteristics of the hotel, set up a voluntary fire brigade, and do a good job in professional training, it is recommended that hotel leaders be equipped with necessary fire prevention equipment and testing equipment; Organize members of this department to regularly check fire hazards and other unsafe hazards, put forward rectification opinions in time and report them to the general manager, and supervise relevant departments to carry out rectification.

6, pay attention to the back office work, and urge the secretary to do a good job in the information work of the security department and the accumulation of archival materials.

7. Responsible for the recruitment, employment, assessment, rewards and punishments of security personnel.

8. Complete all kinds of temporary security work assigned by hotel leaders and superior business departments.

9. Supervise and assist the general manager to establish the hotel safety committee and preside over the daily work.

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