What does the general management of the hotel catering director include?

Job responsibilities of food and beverage director

Direct superior: the direct superior of the general manager;

Direct report: sales manager

Direct report: sales manager

Job responsibilities:

1, fully responsible for all the work within the scope of the marketing department, comprehensively handle the problems and customer complaints in the work of the department, and be responsible for the marketing and reputation of the restaurant;

2. Make monthly, quarterly and annual marketing plans, marketing plans, marketing reports and marketing budgets, report them to the general manager's office, and organize their implementation;

3. Organize departmental staff to collect and understand the information, management and reception service dynamics, advantages and disadvantages of local restaurants, especially the competition units; According to the characteristics of this restaurant, put forward practical and effective measures for the general manager to make decisions;

4, in-depth investigation and study, to understand the customer's opinions and requirements on restaurant management and service quality, and timely reflect to the leaders of relevant departments;

5, communicate with other departments of the restaurant, if there are contradictions, try to solve them;

6. According to the characteristics of the restaurant, make suggestions for the food festival in time, make plans for the food festival and the decoration design of the restaurant and organize their implementation.

7. Establish and maintain business contacts between restaurants and group customers such as various units and media, visit some big customers regularly, and strengthen communication and exchanges with them;

8. Care about the ideological work and living conditions of employees in this department, be responsible for the business training and assessment of employees, decide the rewards and punishments of employees, and put forward opinions and suggestions on appointment and removal;

9. Be familiar with the information of tourists, make extensive contact with customers, establish a restaurant marketing communication network, strive for tourists, and improve the restaurant's popularity, economic benefits and social benefits;

10, to understand the operating conditions of the restaurant, coordinate and arrange departmental services and in-store marketing work according to the situation, and important customers need to receive follow-up services in person;

1 1. Collect customer information, customer comments, etc. , and make records and submit them to the general manager for joint review, filing and resolution every week;

12. submit the sales summary report and the sales plan for the next month to the general manager every month;

13, all sales prices and sales measures are confidential, remember to spread them abroad!