Hotel Deputy General Manager Job Description

Deputy General Manager Job Description

Job Responsibilities:

1. Assist the General Manager to implement the company’s resolutions and complete the business plans and plans made by the General Manager Various specific tasks assigned by the general manager.

2. Check the implementation and execution of the company's management system, job responsibility system and service specifications.

3. According to the division of labor arrangements of the general manager, supervise the service quality of specific departments in charge, and conduct audits using quantitative standards to understand the company's daily operations.

4. According to the arrangements of the general manager, host regular business meetings or special business meetings to coordinate and investigate business work. 5. Check the daily reports of the company's operations, report any problems to the general manager in a timely manner, and take effective measures to resolve them.

6. Receive work reports from direct subordinates on a regular basis and evaluate them.

7. Refer to the company's long-term plan and annual plan proposed by the general manager, make reasonable suggestions, express opinions on the company's operation and management policies, and provide reference information for the general manager.

8. Under the instruction of the general manager, formulate the work goals of each subordinate department and implement them after approval.

9. Coordinate the relationship between various departments and make timely decisions on disputes between subordinates.

10. Review and approve the plans of each department and check the implementation of the work plans of subordinates.

11. Preside over the formulation of work processes and standards for subordinate departments, and guide each department to implement various management tasks according to the work process.

12. Responsible for arranging the training of managers of subordinate departments, and checking the training effectiveness, service quality and work efficiency of each department. 13. Research market trends, collect information, develop new customers; develop the raw material market

14. Supervise and inspect the raw materials and various cost controls of subordinate departments.

15. Adjust the staff of subordinate departments according to work needs.

16. Understand the work status and work figures of subordinate departments.

17. Check the performance of the department manager’s work according to the work log every week.

18. Supervise subordinate department managers to strengthen quantitative and digital management of work.

19. Care about the thoughts, life and treatment of employees in subordinate departments.

20. When the general manager temporarily leaves the store, take charge of various tasks of the general manager and complete other administrative matters assigned by the general manager.

Responsibilities:

1. Responsible for the operating efficiency and management of subordinate departments.

2. Be responsible for the completion of the work of each subordinate department.

3. Be responsible for the quality of catering dishes and room service standards.

4. Responsible for the disciplinary behavior and work order of subordinate personnel.

5. Responsible for the impact of the work of subordinate departments on the company.

Permissions:

1. Have the right to make personnel recommendations on the appointment and dismissal of heads of subordinate departments. 2. Have the right to recommend commendations and punishments to subordinate staff. 3. Under the direction of the general manager, have the right to participate in foreign affairs activities on behalf of the company. 4. Other external representation rights authorized by the general manager. Management scope:

1. The company’s vice president in charge of logistics:

The operation of the company’s distribution center and the management of the company’s functional departments (administrative management);

2 , the company's vice president in charge of the kitchen:

Innovation, research and development, adjustment and kitchen management of the company's kitchen dishes; technical training, planning and guidance of the chef team.

3. The company’s vice president in charge of services:

Operation and management of company services;

Company marketing, services and training (plan approval, implementation and implementation ) work management and innovation; service personnel promotion assessment work