Responsibilities of the general manager of catering

Responsibilities of the general manager of catering

With the step-by-step development of society, there are more and more places where we can come into contact with job responsibilities. Job responsibilities refer to the specific work content of workers, their responsibilities, reaching the standards required by superiors and completing the tasks entrusted by superiors. Presumably, many people are worried about how to formulate job responsibilities. The following are the responsibilities of the general manager of catering for your reference, hoping to help friends in need.

Responsibilities of General Manager of Catering 1 Position: General Manager

Department: General Manager's Office

Direct supervisor: chairman of the board.

Responsibilities: Responsible for the overall operation of the hotel.

Scope of work: The general manager should be fully responsible for the operation and management of the hotel, establish and improve the management system of the enterprise, develop and maintain the core competitive advantage of the enterprise, and enable the enterprise to achieve its long-term and short-term business objectives and continue to grow and develop;

Obligations and responsibilities:

1, fully responsible for handling the overall affairs of the hotel, and completing the objectives set by the hotel in time together with all hotel staff;

2. Formulate the hotel's business objectives and management policies, including formulating various rules and regulations and service operation procedures, clarifying the post responsibilities of managers and employees at all levels, supervising the implementation, making market expansion plans, and improving the market share of the hotel. Set a series of hotel prices, such as vegetable prices, gross profit of catering, etc. Read and analyze all kinds of reports in detail, check the business progress and plan completion, and take countermeasures to ensure the smooth progress of hotel business;

3. Establish and improve the organization and management system of the hotel, make it reasonable, streamlined and efficient, and preside over the general manager's office meeting. Listen to reports on fire control and quality inspection, give instructions and opinions on various issues, convey relevant instructions, documents and notices from the government or the general manager's office, coordinate the relationship between departments, and make the hotel have an efficient working system;

4. Improve the financial system of the hotel, read and analyze various financial statements, check and analyze the monthly operation, urge the financial department to do a good job in cost control and financial budget, and check income and expenditure, accounts receivable and accounts payable.

5. Regularly inspect the work of public places and departments, check the service attitude and quality, and find and solve problems in time;

6. Cultivate talents, guide the work of various departments, and improve the service quality and staff quality of the whole hotel;

7. Strengthen hotel maintenance, maintenance and hotel safety management;

8. Elect the deputy general manager, assistant general manager, department manager, etc. To stipulate the institutional setup, staffing and important personnel changes of the hotel, and be responsible for recruitment, assessment, rewards and punishments, promotion, etc. Hotel managers;

9. Maintain good relations with people from all walks of life, establish a good image of the hotel, and receive important guests on behalf of the hotel;

10, caring for employees, leading by example, making the hotel highly cohesive, requiring employees to complete their jobs with high enthusiasm and responsibility;

1 1. Be fully responsible for handling the overall affairs of the hotel, and make joint efforts with all hotel staff to complete the goals set by the hotel on time;

12. Formulate the management objectives and policies of the hotel, including formulating various rules and regulations and service operation procedures, clarifying the post responsibilities of managers and employees at all levels, supervising the implementation, making market expansion plans and improving the market share of the hotel. Set a series of hotel prices, such as vegetable prices, gross profit of catering, etc. Read and analyze all kinds of reports in detail, check the business progress and plan completion, and take countermeasures to ensure the smooth progress of hotel business;

13. Establish and improve the organizational management system of the hotel, make it reasonable, streamlined and efficient, and preside over the general manager's office meeting. Listen to reports on fire control and quality inspection, give instructions and opinions on various issues, convey relevant instructions, documents and notices from the government or the general manager's office, coordinate the relationship between departments, and make the hotel have an efficient working system;

14, improve the hotel financial system, read and analyze various financial statements, check and analyze the monthly operation, and urge the financial department to do a good job in cost control, financial budget, check revenue and expenditure, accounts receivable and accounts payable, etc.

15, regularly check the work of public places and departments, check the service attitude and quality, find problems and solve them in time;

16, training talents, guiding the work of various departments, and improving the service quality and staff quality of the whole hotel;

17, strengthening hotel maintenance, maintenance and hotel safety management;

18. Select the deputy general manager, assistant to the general manager and department manager of the hotel, stipulate the institutional setup, staffing and important personnel changes of the hotel, and be responsible for employment, assessment, rewards and punishments, promotion, etc. Hotel managers;

19. Maintain good relations with people from all walks of life, establish a good image of the hotel, and receive important guests on behalf of the hotel;

20. Caring for employees and setting an example make the hotel highly cohesive, requiring employees to complete their jobs with a high degree of enthusiasm and responsibility.

Responsibilities of General Manager of Catering 2 Job Description of Investment Manager/Specialist

A, post identification:

Job Title Investment Promotion Manager

Second, the work:

Be responsible for the investment promotion, brand promotion and market development of agents and distributors within their jurisdiction, and ensure the completion of the investment promotion work plan.

Third, job responsibilities:

Subordinate department investment promotion department

Direct superior investment promotion officer

Number of posts

1. Under the leadership of the department manager, make personal work plans according to the company system, put them in place, complete the tasks assigned by the company, and strive for breakthroughs;

2, must complete the prescribed tasks every day, and carefully record, timely report to the superior;

3, daily must actively participate in the work meeting held by the direct superior;

4. Treat customers warmly, meticulously and patiently with a good mental state and good professional standards, and improve the personal level of public relations business negotiations;

5. Actively explore the market, carefully analyze the market demand, and timely adjust the work plan;

6. Strengthen business study, strive to improve personal comprehensive quality and improve working methods;

7. Actively play the team spirit and be willing to help other salespeople make progress together;

8. Fully understand the functional advantages and characteristics of the company's products.

9. Be responsible for the investment promotion of agents in this region, comprehensively manage agents, and fully assist in meeting the needs of agents.

10, there must be a detailed and clear daily, weekly, monthly and annual work plan and complete it in time.

1 1, responsible for sorting and archiving the data of regional agents.

12, and strive to complete other tasks assigned by superiors.

Four. Requirements:

gender

Experience requires education and work experience.

Skill requirements

infinite

High school education or above;

Age 22-30 years old

At least two years working experience in investment promotion, channel development and sales;

Master the basic knowledge and workflow of enterprise management, with clear thinking, and fully understand and master the functional advantages of products, personal quality requirements and company characteristics.

1, rich investment channels and marketing network resources, with investment experience; Strong communication and coordination skills and interpersonal insight, as well as strong teamwork skills;

2, familiar with the national regional agent investment model and process, can independently carry out customer development.

3. Have certain relevant social resources and be familiar with the local market.

4. Those with local customer resources are preferred, and those with working background in elevator company are preferred.

Responsibilities of General Manager of Catering 3 1. Be responsible to the general manager and assist in the completion of the hotel's business indicators and tasks.

2, responsible for leading the company's catering department, kitchen department.

3. Assist the general manager to receive important VIPs, establish good relations with the public, listen to and collect the opinions of guests extensively, handle complaints and continuously improve the work.

4. Assess and evaluate the main managers and front-line personnel of subordinate departments.

5. Carry out investigation and study, analyze hotel management, and collect information from the same industry and market at any time to provide reference for the general manager's decision-making.

6. Responsible for the reception and handling of letters and visits from subordinate departments.

7. Be responsible for examining and approving the business indicators and work plans of the catering department and the kitchen department, and guiding their implementation.

8, in strict accordance with the service standards and procedures, to control the branches under their jurisdiction, and supervise them to provide quality services for guests.

9. Supervise and control the cost of the departments under their jurisdiction to prevent waste.

10, make important decisions on the operation of subordinate departments, study and formulate various management systems, management plans and institutional settings, and appoint and remove middle-level managers of departments.

1 1. Complete other tasks assigned by the general manager.

General Manager of Food and Beverage Department Job Responsibilities 4 Job Responsibilities:

1. Be fully responsible for the daily operation of the hotel and achieve the goals set by the hotel;

2. Formulate the hotel management direction, management objectives, rules and regulations and service operation procedures, stipulate the responsibilities of managers and employees at all levels, and supervise the implementation;

3. Improve the organizational system of the hotel and the preparation of the operation manual of the post standardization process of each department to make it reasonable, streamlined and efficient;

4. Coordinate the relationship between departments, negotiate and communicate with hotel management companies in design, engineering, procurement and marketing, and establish a reasonable and effective internal operation mechanism and management system;

5. Communicate with the hotel management company, the third party and the government to handle matters, maintain good public relations, establish the image of the hotel, and receive important guests on behalf of the hotel;

6. Review the training plans of each team, maintain team building, stimulate the potential of employees, and ensure the growth of the team echelon;

7. Cooperate with the personnel department of the headquarters to select, appoint and remove important personnel changes in the hotel. Decide on the organization, personnel, rewards and punishments and promotion of the hotel;

8. Supervise the service quality to ensure the best service and care for all guests;

9. Approve the revision of hotel rules and regulations to motivate employees and stimulate their enthusiasm;

10. Complete the annual performance plan and budget of the hotel, and examine and approve the payment and income of various funds;

1 1, responsible for all kinds of emergencies and safety and health problems in the hotel.

Requirements:

1, major in hotel management

2. More than five years working experience in the same position in a star hotel, and experience in preparing for the opening of a new hotel is preferred;

3. Strong leadership, judgment and decision-making ability;

4. Rich experience in preparation, opening, operation and management of star-rated hotels, and mature experience in brand and customer maintenance;

5, understand the hotel industry information and development trends, familiar with the promotion channels and methods;

6. Highly agree with the development of Wenchuang Resort Hotel industry and have a keen sense of business;

Responsibilities of the general manager of the food and beverage department. 1. Be solely responsible for handling all the affairs of catering franchisees, lead all the staff to work hard, and complete all the goals set by catering franchisees;

Second, formulate the business direction and management objectives of catering franchise enterprises, including formulating a series of rules and regulations and service operation procedures, stipulating the responsibilities of managers and employees at all levels, and supervising their implementation. Set a series of prices for catering franchisees, such as house price, catering gross profit, etc. Be highly sensitive to various trends in the industry, make market expansion plans and lead the sales department to carry out comprehensive promotion and sales. Read and analyze the monthly report in detail, check the business progress and the completion of the business plan, and take countermeasures to ensure the smooth operation of the catering franchise enterprises;

Third, establish and improve the organizational system of catering franchisees to make it reasonable, streamlined and efficient. Preside over the weekly inspection report of the general manager's office meeting, and make key comments and explanations on related issues. Convey the relevant instructions, documents and notices of the government or the board of directors, handle interpersonal relationships well, coordinate the relations between departments, and let catering franchisees have an efficient working system;

Fourth, improve the financial system of catering franchisees. Read and analyze the daily and monthly supervision of the financial department on cost control and financial budget of catering franchisees; Guide financial work; Quarterly financial statements; Check and analyze the monthly business situation; Check income and expenditure, check accounts receivable and accounts payable,

Fifth, focus on regular inspections of public places and departments of catering franchise enterprises, check the quality of service, and convey the inspection results to relevant departments;

Sixth, the maintenance of catering franchisees;

Seven, maintain good relations with people from all walks of life, establish the image of catering enterprises, and receive important guests on behalf of catering enterprises;

Eighth, guide the discipline work, cultivate talents, and improve the service quality and staff quality of the whole catering franchise enterprise;

Ninth, set an example, care about employees, and make rewards and punishments clear, so that catering franchisees have a high degree of cohesion and require employees to complete their jobs with a high degree of enthusiasm and responsibility;

Tenth, hire, engage and dismiss the deputy general manager and assistant general manager of catering enterprises. Responsible for the recruitment, assessment and department manager of catering enterprise managers, and decide on the organizational structure, staffing, rewards and punishments and promotion of catering enterprises.

Responsibilities of General Manager of Catering 6 I. Authority:

1, according to the responsibilities of each position, check the attendance and performance of the head chef, front office manager and other departments, and supervise the implementation. According to their management, they have the right to praise or criticize, reward or punish.

2. Have the right to suggest the appointment and removal of the above-mentioned management cadres to the general manager of the head office, and have the right to appoint and remove the management personnel below the foreman.

3, according to the actual situation of the department and work needs. Have the right to increase or decrease employees and mobilize the work of subordinates to make it reasonable, streamlined and efficient.

4. Have the right to assign work and production tasks to subordinates and give instructions.

5. Have the right to handle all internal daily business and affairs.

Second, responsibilities:

1, responsible for the store, responsible for the head office, and responsible for the overall work in the store.

2. Carry out the tasks and work instructions issued by the head office, and take an important responsibility for the performance management in the store.

3. Formulate the business policies and plans of the mall.

4. Preside over the morning meeting and evening party of monthly, weekly and daily ministerial meetings, and coordinate the work of all units in the department, so that the work can be coordinated smoothly.

5. Formulate the annual budget plan and business indicators of the store. Review the daily business reports of each position, conduct business analysis and make business decisions.

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

7, guide and supervise the financial sound financial system. Supervise the financial department to do a good job in cost control and financial budget; Check and analyze the daily, weekly and monthly business situation; Check income and expenditure, and check the basic situation of accounts receivable and accounts payable.

8. Attend the management meetings of the ministries held by the head office.

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

Three. Business requirements:

1. The resident general manager is a senior manager, and his familiarity with western sichuan bazi business and management level are the same as those of the general manager of the company.

2, familiar with the business, good at work planning, good at business promotion and marketing.

3. western sichuan bazi Red Wharf Hot Pot is a direct face-to-face service for guests, with large guest flow, long service time and high requirements. As a store manager, you should be familiar with and master the laws and characteristics of this work, and carefully supervise the management personnel and employees to do a good job in service.

Fourth, the work content:

1, understand and master the situation of subordinate departments, including business situation, quality and technology of employees, and do a good job in targeted management.

2. Formulate the work plan of the department and supervise the work of each department.

3. Pay special attention to the quality of service:

(1) patrol all posts and production departments, give work guidance, and solve problems in time when found.

(2) Before eating, make a detailed inspection according to the requirements of the pre-meal checklist, and correct any problems or deficiencies in time.

(3) Check whether the employees of each type of work work according to the operating rules, check their instruments, work efficiency, technical proficiency and service attitude, and supervise them to maintain a high service level.

(4) Check the food quality with the kitchen supervisor.

(5) Frequently ask guests for their opinions on service and food quality; Handle guest complaints properly.

4. Strengthen material management to improve economic benefits.

(1) Understand and master the market price of raw materials and guide the procurement of raw materials; According to the guidance of brisk sales strategy, increase or decrease the purchase amount of food raw materials to avoid loss or waste caused by shortage or backlog; Familiar with the inventory situation.

(2) to guide the production department and the grain department to strengthen the management of grain and prevent it from deteriorating.

(3) Control the standards, specifications and requirements of food raw materials and beverages, and control the cost and gross profit margin.

5. Strengthen employee education and training to improve the quality of employees.

(1) Educate employees to abide by the law, obey the leadership and management, cultivate and improve the hotel awareness of employees, and consciously do their jobs.

(2) Understand and master the ideological status, work performance, business level and family status of employees, and carry out targeted ideological education to help them solve some practical problems and difficulties.

Have communication records and solutions, so that they have a sense of belonging, responsibility and dedication.

(3) the focus of management is to pay special attention to the management of managers above the foreman and to them

Strict training and management are the fundamental guarantee to improve management and service level.

6, in accordance with the provisions of the food hygiene law, strictly abide by the health management system. Establish personal, post, operation and other aspects of health standards, implement regular and irregular health checks to ensure the food safety of guests.

7, pay attention to check the safety work in the dining environment. Ensure the safety of guests when eating.

General Manager of Food and Beverage Department Job Responsibilities 7 Job Responsibilities:

1, to assist the general manager in organizing the formulation of the company's overall strategic planning and organizational planning;

2. Assist the general manager in business decision-making, specific market development and promotion, and channel construction;

3, responsible for the general manager's staff, coordination and comprehensive management functions,;

4. Be responsible for the operation and management of the company, organize regular inspection and implementation according to the work plan and target responsibility indicators, and report to the general manager after sorting out and analyzing;

5. Be responsible for guiding, managing and supervising administrative work, improving work quality and service attitude, and doing a good job in performance appraisal and rewards and punishments of company personnel.

6. Assist the company's internal project management, including the formulation of project management process, allocation and coordination of resource requirements, progress coordination, quality control and personnel coordination;

7. Complete the temporary work assigned by the general manager.

Requirements:

1, technical secondary school degree or above in marketing and other related majors.

At least 2.5 years working experience as assistant general manager or operation management, and at least 3 years overall management experience in catering chain enterprises.

3. Strong planning and execution ability;

4. Have certain market analysis and marketing ability, be able to judge the market dynamics keenly and make the company's market development direction and integrate business accordingly.

5. Solid skills in official document writing, strong organization, coordination, planning ability and sense of responsibility.

General Manager of Food and Beverage Department Job Responsibilities 8 Job Responsibilities:

1, responsible for improving the company system.

2. Be responsible for improving and implementing service processes and operating standards.

3. According to the business objectives required by the company, organize the formulation and implementation of the company's target plan, and be responsible for the results.

4, responsible for compliance with financial budget requirements, do a good job of financial cost control.

5. Be responsible for the formulation and implementation of in-store online and offline marketing strategies, analyze and summarize marketing effects, and be responsible for the results.

6. Responsible for guiding and supervising the implementation of employee performance appraisal, and summarizing the results.

7. Responsible for customer maintenance, conduct customer satisfaction surveys from time to time, and make corresponding adjustments in time according to customer opinions.

8. Be responsible for the company's social relations activities and establish a good corporate image.

9. Do a good job in restaurant culture construction and training mechanism, and hold various employee culture construction and employee skill improvement studies from time to time.

Post requirements

1, with more than 5 years of well-known catering management and operation experience and more than 3 years of working experience in the same position.

2. Good organization and coordination, team building, marketing planning and brand operation management capabilities.

3. Have good innovation and creativity, create a corporate culture atmosphere, shape and strengthen the company's values.

4. Be able to lead the establishment and improvement of the company's logistics and administrative management system, with strong sense of responsibility, strong execution and active and rigorous work.

5. Have the ability to develop branches and cultivate the operation team of transportation branches.

6. Love the catering industry and have a strategic vision of common development with the company.

Job responsibilities of general manager of catering 9 I. Job responsibilities:

Responsible for assisting the supervisor's daily work, supervising and assisting employees in the correct service procedures, strictly implementing and designating employees to abide by the hotel's rules and regulations, assisting the service work during the restaurant duty, and completing various tasks assigned by superiors.

Second, the work content:

1, understand the essentials and service standards formulated by the management, and be familiar with the dishes and drinks provided by the restaurant;

2. Assist the supervisor to check the daily attendance, gfd and health status of employees;

3. Make a good division of labor table for each meal and distribute the work of subordinates fairly and reasonably;

4. Assist the director to check the pre-meal preparation and post-meal finishing;

5. Be responsible for entertaining customers during the restaurant duty, establishing good relations with customers, promoting sales in time, tracking the serving speed and assisting subordinates to complete their work;

6, do a good job of on-site supervision, check the service quality and product standards of employees;

7. Responsible for cashier, bookkeeping, receiving and dispatching and inventory of drinks in the restaurant;

8. Responsible for making fruit bowls;

9. Pay attention to new employees and do on-the-job training;

10, assist the director to communicate with employees and provide constructive suggestions;

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10, check the maintenance work, fire prevention work and sanitary conditions of the responsible area every day, and report to the director;

1 1, can handle simple complaints from customers, and report to the boss in time if it cannot be handled;

12. It is required to obey the reasonable task instructions beyond the above terms of service and responsibility.

Third, the daily work flow:

1. Sign in or get a card 5 minutes before work time, tidy up gfd and equip with necessary items;

2. In the absence of the supervisor, be responsible for the matters that the supervisor in the restaurant is responsible for (hold a regular meeting before class, be responsible for the division of labor among the restaurant staff, coordinate production with the kitchen, and lead the staff to do a good job in service reception, etc. );

3. Responsible for the daily inventory and supplement of bar drinks;

4. Check the normal operation of various facilities and equipment in the restaurant before and after work every day, report the problems to the superior in time and report them to the front desk for inspection and maintenance;

5. Responsible for leading employees to prepare dining places for employees and return to their places after eating; Responsible for the reception service of employees' meals (it is required to provide meals on time, and add food in a timely manner according to the number of people eating that day to prevent waste); Assist the kitchen to choose dishes and other chores;

6. Lead the staff to do a good job of pre-meal preparation and inspection, strictly follow the service process in the reception and dining service, and provide quality services for the guests;

7. Record the opinions put forward by the guests and report to the superior in time;

8. According to the daily reception requirements, prepare corresponding drinks, and be responsible for distributing, making fruit bowls and preparing drinks;

9. Responsible for making bills for each meal together with the financial department to ensure accuracy;

10. Get all the materials needed for the floor and urge the employees to supplement them in time;

1 1. Responsible for the daily inventory of restaurant property (tableware, drinks, etc.). ), and regularly check with the financial department every month to ensure the accuracy of the data;

12. Supervise the department's food and beverage inventory, urge timely replenishment, and control waste and damage;

13. Check whether the gas, water, electricity and doors are closed before coming off work;

14. In the absence of the supervisor, be responsible for summarizing the work of the day, list the work plan for the next day after the work of the day, and reasonably arrange the staff shifts for the next day according to the schedule;

15. Check out or punch out.

Responsibilities of the general manager of catering 10 1. The purpose of setting up the position of restaurant manager:

The store manager is responsible for the operation of the whole restaurant (staffing, customer complaints), reports, personnel statistics and management, the implementation and implementation of documents issued by the company, and timely report the relevant situation during the operation to the competent leader for negotiation. Make the store staff strictly implement the company's rules and regulations, and put forward reasonable suggestions on how to improve the output value of restaurants.

Second, the restaurant manager's scope of work

Lunch time and mark? Fully manage Effie's two brands.

Third, the restaurant manager job responsibilities

1. Attend all kinds of meetings organized by the company on time, communicate well the contents of the meetings, organize regular working meetings of management team members, collect practical problems in the restaurant and give reasonable suggestions.

2, master the restaurant business license and annual inspection.

3. Take the first responsibility for the restaurant's fixed assets, personal safety of employees and product quality.

4. Restaurant property management. The type, quantity, quality, distribution and use of fixed property should be clearly recorded, and all employees should have the consciousness of saving energy, caring for facilities and equipment and reducing losses.

5. Make a reasonable escape route according to the geographical environment of the restaurant. When there is an accident in the restaurant, we should take timely and decisive measures to reduce the loss of the restaurant, ensure the personal safety of employees and improve the fire awareness of restaurant employees.

6. Formulate product promotion activities and product promotion information in line with the "weekly, monthly and quarterly" of the restaurant, report to the competent leader for approval and supervise the implementation, and summarize the activities.

7 care about store employees, understand the practical difficulties of employees' families, and report to the competent leader.

8. Be considerate of employees' hard work and respect their labor achievements. In case of shortage of staff, you must rush to the front line of the post at the first time to ensure the normal operation of the restaurant.

9. Deal with the contradiction between employees on the principle of "fairness and justice" and improve the prestige of employees in the store.

10, handle customer complaints in time, reasonably solve customer complaints, and reduce the negative impact of restaurants.

Responsibilities of General Manager of Catering 1 1 Responsibilities:

1. Be fully responsible for the overall operation management, inspection and assessment of the store;

2. Lead the management team and employees in the store to complete the operation and management indicators in the annual target responsibility book and abide by the company's management rules and regulations (operation manual, financial manual, etc.). ) guarantee the interests of the company;

3. Be responsible for organizing all departments in the store to make annual, quarterly and monthly work plans, and check, implement and assess them in the implementation process after being approved by the superior;

4. Control all expenses in the store, and be responsible for the examination and approval of all expenses, financial statements and month-end inventory table;

5. Responsible for checking the accounts of financial fixed assets and physical assets to ensure that the accounts are consistent; (Resignation and change of personnel in various positions in the user department should reflect the transfer of fixed assets, which should be signed by the resident manager after approval. )

6. Be responsible for the approval and signature of all kinds of daily reports, month-end summary tables and purchase orders on the purchase day of the store finance (cashier, warehouse, bar, etc.). ), and be responsible for its authenticity;

7. Be fully responsible for the use and management of physical assets in the store, and implement the use of equipment to departments and individuals to ensure the safety of equipment use;

8. Responsible for internal control safety, income and fund safety, food safety, fire prevention and theft prevention in the store;

9. Responsible for the cost control in the store, as well as the budget and control of labor costs;

10. Responsible for organizing the daily work meeting in the store, managing the employees in the front office, kitchen, finance, office and logistics, checking and assessing the work attitude and quality of the employees in the above positions, and organizing business training in some positions;

1 1. Responsible for customer complaints, crisis handling and public relations maintenance in the store;

12. Responsible for formulating and reporting the in-store marketing plan, and implementing it after being approved by the superior department;

13. Be responsible for the inspection and assessment of environmental sanitation of all departments in the store;

14. Be responsible for communication with superior departments (management companies) and conveying various official documents to relevant departments;

15. Complete the work temporarily assigned by the general manager.

Requirements:

(1) College degree or above, regardless of gender;

(2) Good communication skills and flexible adaptability can continuously improve the turnover of restaurants. ;

(3) More than 4 years of catering management experience, with more than 200 seats or equivalent work experience;

(4) management and supervision of daily affairs, personnel training, supervision, assessment and summary of the implementation of various rules and regulations;

(5) Experience in handling customer complaints;

(6) Working experience in star hotels is preferred.