Responsibilities of the director of food and beverage department

Responsibilities of the Director of Food and Beverage Department 3

In our daily life, there are more and more places where we can come into contact with job responsibilities. 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. How to formulate job responsibilities? The following are the responsibilities of the director of the food and beverage department that I have carefully arranged. Welcome everyone to learn from them, I hope it will help you.

Responsibilities of Director of Food and Beverage Department 1 Responsibilities:

Planning and reporting

1. Make the annual and monthly management plan of the hotel's food and beverage department and ensure that all relevant personnel can fully understand it.

2. Submit the annual and monthly work plan of the catering department to the catering director of the hotel management company on a regular basis as required, and obey the coordination of the catering director of the management company.

3. Submit all kinds of reports of designated hotel catering to the catering director of the hotel management company on a regular basis.

4. Review the work plan and work report submitted by the restaurant manager and the executive chef.

Policies, standards and processes

1. Make standards according to the organizational structure of the management company, and make job descriptions for all employees in the food and beverage department. It will be implemented after being coordinated by the hotel human resources department and approved by the general manager of the hotel.

2. Ensure the implementation of the catering system and product standards formulated by the hotel management company.

3. Update and improve the service process design and management system, streamline the operation process, and submit it to the catering director of the management company for approval and implementation.

Performance assignment

1. Supervise the operation of all services, products and facilities in restaurants and kitchens.

2. Formulate and evaluate the annual performance appraisal of restaurant managers and executive chefs. Standards and methods for annual performance appraisal and inspection of grass-roots managers in examination and approval departments.

human resources

1. Nominate the appointment and removal of the restaurant manager and the executive chef, and submit them to the resident manager for approval.

2. Approve the appointment and removal of all food and beverage managers except the restaurant manager and the executive chef, and report to the hotel human resources department for the record.

3. According to the group's human resources policies and plans, implement the training plan and human resources development plan of the Food and Beverage Department.

4. According to the per capita efficiency and actual needs, formulate the guidelines for personnel allocation in each position of the Food and Beverage Department, and submit them to the resident manager for approval and the transverse statistical analysis of the food and beverage director of the management company for reference.

5. Keep good communication with employees and keep abreast of employees' mentality.

management control

1. Understand the market information and competitors, do a good job in market positioning, and cooperate with the resident manager and general manager to make timely decisions.

2. Attend hotel meetings, preside over departmental meetings, implement relevant contents of hotel meetings, understand departmental work and arrange departmental work.

3. Supervise and strengthen fire safety and food hygiene, control the standards and specifications of food and beverage, and ensure product quality.

4. Plan various important activities of the Food and Beverage Department, such as food festivals and festivals.

5. Understand the development of the catering market, master the cuisine of the hotel, make an innovation plan for the cuisine suitable for the current hotel market, and supervise the implementation of the executive chef.

6. Supervise and manage personnel to do service innovation and ensure high service level.

7, daily patrol restaurant, kitchen and backstage area, grasp the service and management dynamics.

8. Read the daily business report every day, understand the business situation of departments and regions, grasp the business trends, and adjust in time when problems are found.

9. Visit important customers of hotel catering, keep good communication with hotel guests and master their consumption psychology.

10. Coordinate and deploy the whole dining environment and facilities.

1 1. Control raw material cost, reduce waste, formulate reasonable pricing strategy and effectively control gross profit margin.

Responsibilities of Director of Food and Beverage Department 2 1. Participate in the formulation of hotel development strategy and provide relevant professional suggestions for hotel strategic development.

2. According to the market dynamics, 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 in a targeted manner. Formulate the business strategy of catering department, formulate catering sales promotion and promotion plan, expand catering sales channels and increase catering sales. Give full play to the enthusiasm of all employees and implement effective incentives.

3. Formulate and improve the job descriptions, working procedures and standards, and internal management regulations of subordinate ministries and commissions.

4. Guide subordinate departments to make work plans and supervise their implementation.

5. Train the managers and managers of subordinate departments, supervise, guide and evaluate their work, strengthen the education and training of employees and improve their quality.

6. Coordinate the work of subordinate departments, supervise catering services, control product quality and cost, and improve the efficiency of hotel catering departments.

7. Deal with emergencies and safeguard the interests of guests and hotels.

8. Attend coordination meetings of various departments of the hotel, and hold regular meetings, cost control meetings and budget meetings of the department on a regular basis.

Responsibilities of Director of Food and Beverage Department 3 1) The manager or director of Food and Beverage Department is directly responsible to the general manager or executive deputy manager of the hotel. Responsible for the administration of the food and beverage department. Formulate and organize the implementation of all catering business plans, such as annual and monthly business plans. Formulate, implement and supervise various management systems of the department. Evaluate the performance of managers at all levels in the department and implement incentives and training. Approve and sign all materials and supplies used by the department.

2) Attend the working meeting of the hotel department manager. It is designated as a departmental meeting on management, cost and personnel. Check the operation and product quality of each unit in this department. Regularly formulate and improve new plans and measures for various operations and management.

3) Be familiar with the target market, understand the customer's needs, plan and design the menu with the chef, and develop catering products that meet the local and local needs in time. Work with the chef to improve the kitchen organization, improve the layout of kitchen equipment and control the quality of dishes. Strengthen the quality of dishes. Procurement, acceptance and storage management of catering raw materials in Canada. Strictly control the cost of catering and reduce all kinds of waste in catering business.

4) Strengthen restaurant management and improve service quality. Strengthen banquet organization and management, and improve banquet service quality. In addition, strengthen bar management and improve its operating characteristics. Make catering sales plan, expand catering sales channels and increase catering sales.