Catering Department Manager Job Responsibilities

The Catering Department Manager is fully responsible for the operation and management of the Catering Department and is directly responsible to the General Manager. The following are the job responsibilities of the catering department manager that I have compiled for you. Welcome to refer to them!

Job Responsibilities of the Catering Department Manager Part 1

1. Implement the general manager’s operation and management instructions, adhere to? Market-oriented, efficiency-centered, quality-as-life and department-as-cost-center policy.

2. Responsible for formulating various business plans of the catering department, organizing, coordinating, commanding and controlling the accurate implementation of all jurisdictional departments. Responsible for the department's marketing, quality, cost and other operational management work, and carry out in-depth "Learn from the Advanced and Find Gap" activities.

3. Host regular meetings of the department, listen to reports from various departments, supervise work progress, and solve work problems.

4. Responsible for the safety and daily quality management of the department, inspecting and supervising all departments to strictly follow work procedures and quality standards, and implement standardized operations.

5. Responsible for analyzing business activities on a monthly basis, studying the operating conditions and budget control of the month, analyzing the reasons, proposing measures, improving management, developing markets, practicing economy, and improving economic benefits.

Job Responsibilities of Catering Department Manager Part 2

1. Responsible to the general manager and responsible for the overall work of the catering department.

2. Implement various tasks and work instructions issued by the general manager, and bear important responsibility for the quality of catering operations.

3. Formulate business policies and plans for the catering department.

4. Preside over the daily administrative meetings of the catering department and coordinate the work of various units within the department so that the work can proceed smoothly and in a coordinated manner.

5. Formulate the annual budget plan and business indicators of the catering department. Review the daily business reports of each unit of the catering department, conduct business analysis, and make business decisions.

6. Review and approve reports and applications submitted by subordinate units and individuals.

7. Work with the executive chef, chefs, and banquet department to study how to improve the quality of food and create new varieties; formulate or revise menus for the year, season, month, week, and day; Establish cost standards for food and beverages.

8. Participate in regular meetings of department managers and business coordination meetings held by the general manager to establish good public relations.

9. Supervise the work of subordinate managers and help them continuously improve their business capabilities.

Catering Department Manager Job Responsibilities Part 3

1. Responsible for the overall work of the hotel’s catering department and responsible to the general manager;

2. Earnestly implement the instructions given by the general manager The various work tasks and work indicators are important for the management of catering and entertainment;

3. Formulate the business policies and business plans of the catering department;

4. Develop the annual budget plan and business indicators of the catering department, review the daily business reports of each unit of the catering department, conduct business analysis, and make business decisions;

5. Preside over daily department meetings of the catering department and coordinate departments

6. Review and approve reports and applications submitted by subordinate units and individuals;

7. Work with the executive chef, chefs, and banquet department to study how to improve the quality of food and create new varieties of dishes; formulate or revise menus for the year, season, month, week, and day, and formulate cost standards for food and beverages;

8. Participate in the regular meetings of department managers and business coordination meetings held by the general manager, and establish good public relations with all walks of life;

9. Supervise the work of subordinate managers and help them Continuously improve business capabilities.

10. Responsible for supervising the service performance of subordinate employees to improve the service level of the catering department.

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