Job responsibilities of western restaurant manager

Be responsible for the catering production and service of the western food department of the hotel, as well as various administrative work, and accept the supervision of the manager of the catering department.

2. Make the monthly and annual business plan of the department, lead all employees of the department to actively complete various business indicators and reception tasks, and timely analyze and summarize the monthly and annual business situation.

3. According to the needs of different periods and market conditions, make sales plans, including special food, seasonal dishes and drinks promotion plans.

4. Formulate service standards for operating procedures and service rules, check the work quality and service attitude of managers and service personnel, the food (beverage) quality of the production department and the implementation of various rules and regulations, and solve problems in time when found.

5. Develop service skills, cooking skills training plan and assessment system, and regularly study new dishes and varieties with chefs.

6. Establish a material management system and take good care of all kinds of supplies in the restaurant.

7. Formulate standards, specifications and requirements for catering products, grasp the gross profit margin and pay special attention to cost accounting; Strengthen the management of food raw materials and articles, reduce costs, increase profits and reduce waste in production.

8. Ask the guests' opinions from time to time, listen to the guests' comments on the service and food in the restaurant, conduct research in time, and adjust the corresponding countermeasures in order to provide a good dining environment for the guests.

9. Supervise business managers at all levels to assess their business knowledge and work performance, and constantly improve their work level and business ability.

10. Be familiar with and master the employees' ideological status, work performance and business level, do a good job in the construction of the staff, conduct regular education on etiquette and professional ethics, pay attention to the training, assessment and selection of talents, and stimulate employees' work enthusiasm by organizing employee activities.

1 1. Attend the regular meeting of hotel managers and various important business coordination meetings, establish good relations with hotel departments, and cooperate with each other to ensure the smooth progress of business.

12. Pay special attention to the maintenance of equipment and facilities, improve the intact rate, strengthen daily management and improve work efficiency.

13. Do a good job in health and safety, organize environmental and business health inspections, implement the catering hygiene system, and carry out regular safety protection and fire prevention education to ensure safety.