What are the job responsibilities of a hotel catering manager?

Direct superior: Deputy General Manager in charge of catering\x0d\\x0d\Direct subordinate: Director of Catering Department, Executive Chef\x0d\\x0d\ [Job Responsibilities] Fully responsible for the hotel’s catering service management and food Various jobs supplied. \x0d\\x0d\1． Develop and organize the implementation of all business operations plans for the catering department. \x0d\\x0d\2． Supervise and implement various formalized management systems of the department. \x0d\\x0d\3． Assess the conduct and performance of directly subordinate department managers and supervisors and implement incentives and training. \x0d\\x0d\4． Participate in coordination work meetings with hotel department managers. \x0d\\x0d\5. Regularly hold regular meetings, cost control meetings and budget meetings of the department. \x0d\\x0d\6． Check the operation status of the subordinate departments, information feedback and all safety, health and service work. \x0d\\x0d\7. Develop and improve new plans and measures for various operations and management. \x0d\\x0d\8. Be familiar with the hotel's main target markets, understand consumers' catering needs, and develop and provide catering products and services that meet their needs in a targeted manner. \x0d\\x0d\9. Work with the head chef to plan and design fixed menus and changing menus to continuously introduce new dishes. \x0d\\x0d\10. Manage and control catering procurement, acceptance and storage to reduce costs and waste. \x0d\\x0d\11. Supervise the head chef to scientifically manage kitchen production, improve kitchen organization, make reasonable layout, ensure the quality of dishes, reduce waste in production, and mobilize the enthusiasm of kitchen staff. \x0d\\x0d\12． Strengthen the daily management of the restaurant, improve the quality of customer service, and cultivate the management and supervision level of restaurant managers. \x0d\\x0d\13． Promote banquet sales, strengthen banquet organization and management, and improve banquet service quality. \x0d\\x0d\14． Inspect the market with the head chef and buyer every week, check the storage room, cold storage, etc. to understand the inventory and market conditions. ,\x0d\\x0d\15. Conduct weekly catering cost analysis meetings to review the cost of dishes and beverages. \x0d\\x0d\16． Formulate catering sales and promotion plans to expand catering sales channels and increase catering sales. \x0d\\x0d\17． Give full play to the enthusiasm of all employees, supervise the implementation of the department's training plan, and implement effective incentives.