The highest person in charge of the catering department of a large hotel is

The top person in charge of the hotel's food and beverage department is the director or manager of food and beverage. The positions of catering staff include general manager of catering department, executive chef, head chef and lobby manager. But the highest position is the general manager of catering. The director of food and beverage is a middle and senior management position in the restaurant's food and beverage department. Under the leadership of the general manager or resident manager of the hotel, the director of catering is responsible for the production and service of catering facilities in the hotel. Its main responsibilities are: to formulate annual and monthly business plans and regularly analyze and urge employees of this system to actively complete various reception tasks and business indicators; Formulate strict standards and operating procedures, check the work of managers and the service attitude and procedures of restaurants, as well as the product quality of the production department and the implementation of various rules and regulations.