Job responsibilities of food and beverage director

Responsibilities of the Director of Food and Beverage (15)

In the real society, we are all directly or indirectly related to job responsibilities, which can improve the vitality of internal competition and better discover and use talents. How to formulate job responsibilities? The following is the job responsibilities of the food and beverage director I collected for you. Welcome to read the collection.

Responsibilities of Food and Beverage Director: 1 1. According to the annual income budget issued by hotel leaders, research and put forward business forecast and banquet forecast. Make monthly, semi-annual and annual income plans.

2. Implement employee grading training plan, supervise and train subordinate employees.

3. Make a good menu, formulate, check and update various brochures.

4. Do a good job within the scope of responsibilities and job responsibilities, and be responsible and report to the general manager.

5. Formulate and improve the service standards, operating procedures and rules and regulations of restaurants; Prepare the annual work plan and summary of the department.

6. Be fully responsible for the management and service quality of each restaurant to ensure the normal operation of the restaurant.

7. Participate in major hotel reception activities. Discuss the reception work of catering with guests.

8. Be familiar with and understand the current catering development and problems, and put forward reasonable opinions and suggestions to the general manager in time.

Job responsibilities of food and beverage director 2 1. Overall effective and efficient salary management/resource allocation is based on the principle of establishing flexible labor resources with multiple abilities and tasks.

2. Assist restaurants and banquet halls to successfully control their profit centers.

3. Ensure that the restaurant management team controls their respective profit margins.

4. Work closely with each restaurant manager to work out the annual business budget, which will become part of the hotel's annual business plan.

5. Supervise all costs and work out methods to control them.

6. Prepare monthly performance forecast and arrange personnel according to the forecast.

7. Ensure the effective management of each restaurant and banquet hall according to hotel policies and procedures.

8. Supervise the service standards of all restaurants and banquet halls. Work with restaurant manager, banquet hall manager and chef to correct incorrect behavior.

Food and Beverage Director Job Responsibilities 3 Job 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 Food and Beverage Director: 4 1. Assist the general manager of the food and beverage department to formulate food and beverage management policies and objectives, formulate kitchen related rules and regulations, service operation norms and working procedures, and supervise their implementation;

2. Improve the catering and kitchen service system, supervise the implementation of the kitchen post responsibility system, and create an efficient kitchen service system;

3. Organize chefs of restaurants to plan and design menus and develop authentic series of dishes of the company;

4, check the safety and health of the restaurant, to ensure that drinks and food meet the requirements of health and quality;

5, responsible for completing other work arranged by the superior.

Food and Beverage Director's Job Responsibilities 5 1, Job Name: Director of Operations

2. Post level: Level II

3. Direct supervisor: general manager (chairman)

4. Management objects: branches, training departments, distribution centers, market development departments and franchisees.

5, work content:

Be fully responsible for the annual, quarterly and monthly business objectives and development work plans of each branch, training department, distribution center, market development department and franchise department, supervise the daily operation and management of each department, ensure to provide high-quality catering services for guests, scientifically and effectively locate business service items, improve the organizational structure, workflow and rules and regulations of each branch, and expand feasible projects such as branches, franchisees and cooperation according to market research.

6, job responsibilities:

1. Be fully responsible for the daily operation and management of the company under the authorization of the general manager.

2. Earnestly implement the company's resolutions and report the business management to the general manager on a regular basis.

3. According to the target management requirements formulated by the company, be responsible for formulating the company's management plan and scheme, and organize the implementation of the post responsibilities of the director of catering operations.

4. Establish and improve the company's organizational management system, formulate a reasonable workflow, and establish a streamlined and efficient operational framework system.

5. Be responsible for the company's human resources management, rationally develop and utilize human resources, and train, select and appoint a group of outstanding managers to make them have a good competitive advantage.

6. According to the market situation and the actual situation of the company, organize the formulation of the company's overall marketing plan, examine and approve all kinds of sub-plans and organize their implementation.

7. Organize to establish and improve the financial management system of the company's projects, ensure that the company's business activities are law-abiding, and strictly implement the management policies and regulations promulgated by superiors.

8. Formulate the company's strategic development plan and organize its implementation after approval by the company.

9. Responsible for holding monthly work meetings and other meetings, reporting the company's operation and management in time, arranging and checking the monthly work, and studying and solving the job responsibilities of the director of catering operations related to operation and management.

10. Responsible for the company's public relations, and establish and maintain the company's good social image.

Food and Beverage Director Job Responsibilities 6 Sales Director of High-end Imported Food (Hotel Food and Beverage Channel)

Job responsibilities:

1. Responsible for leading and managing the daily work and operation system of the channel sales team of catering hotels, and taking the initiative to do a good job in daily communication and cooperation among employees within the team.

Adjust, cultivate and guide the work;

2. Actively promote the development and expansion of new channel customers, and at the same time strengthen the customer maintenance and business promotion of existing channel customers. For important channel customers,

Directly responsible for development, maintenance and management;

3. Lead the channel sales team to achieve the goals set by the company, including sales, payment collection, new customer development and cost control;

4. Establish and improve the operation and management system of channel sales. Including customer visit and maintenance plan, channel product line classification and pricing, cooperative products.

Recommendation, input-output calculation, cooperation scheme formulation, promotion activities implementation, target achievement rate monitoring and feedback, accounts receivable management.

Management, customer complaints and emergency treatment;

5. Submit the sales management report on time, feedback the dynamic information of competing products, and put forward reasonable suggestions for work improvement;

6. The post function reports to the general manager of the company and is responsible for it.

qualified

1. Education is not limited;

2. Have good writing, speaking and reading skills in both Chinese and English, and be proficient in using various office software and systems;

3. Received systematic training in sales operation management, customer relationship management, human resources and basic financial knowledge management;

At least 4.5 years working experience in FMCG sales, experience in catering and hotel high-end food sales is preferred;

5. Familiar with enterprise sales business and processes, with good leadership and team management skills;

6. Strong planning and execution ability, as well as good customer resources and social resources;

7. Strong market development and customer maintenance capabilities;

8. Good planning, communication, coordination and organization skills;

9. Strong professionalism and professional ethics, and a strong sense of responsibility;

10. I love the salmon industry and can run it as a career.

Food and Beverage Director Job Responsibilities 7 Job Responsibilities:

1, according to the company's strategic objectives, formulate the overall operation plan and complete the operation objectives;

2. Realize the comprehensive chain expansion of catering brands, introduce brand concept and brand spirit in the commercialization process of chain cooperation, and increase brand awareness and reputation;

3. Responsible for establishing and developing the company's offline operation team and organizing employee training;

4. Improve the chain process and chain system, write all kinds of investment manuals and chain manuals, maintain and manage local chain stores, and deepen, broaden and extend the post-brand field;

5, understand the Internet, can use the Internet for brand promotion and help increase sales.

Qualifications:

1, bachelor degree or above, major in marketing and catering management is preferred;

More than 2.5 years experience in chain management;

3. Familiar with store terminal operation management, with strong organizational skills, leadership skills and good communication skills; Excellent management and coordination skills;

4. Familiar with the development trend and operation development trend of catering industry and Internet industry;

5. Strong communication skills, team management skills, cohesion and business negotiation skills; Sharp market insight, market development ability, learning and innovation ability;

6. Experience in large and medium-sized catering operation and management is preferred;

Duties of Food and Beverage Director: 8 1. Make the annual catering budget and realize the business plan to achieve the budget target;

2. Formulate and optimize catering SOP, VIP catering reception service manual, catering management system and service training plan;

3. Plan and design the menu together with the executive chef, and develop catering products that meet the needs in a timely manner;

4. Establish inquiry, supply control and cost control system of ingredients to ensure the established gross profit margin of catering;

5. Formulate the sales target and reward and punishment scheme of catering products;

6. Reasonable use of catering human resources to ensure that the per capita labor efficiency of catering meets the industry control standards.

7. Participate in the on-site management of catering to ensure that guests get satisfactory catering products and good service experience;

8. Establish and improve the control systems of food hygiene, additive use, environmental sanitation, tableware cleaning, etc., and supervise the implementation to eliminate all catering hidden dangers;

9. Formulate and implement banquet product promotion plans, expand reservation channels, do a good job in banquet revenue management, and continuously improve the regional coverage of special banquets.

The duties of the food and beverage director. Formulate and implement the overall strategy of the project, and complete the market research, functional positioning and marketing promotion of catering projects;

2, responsible for the overall management of the catering sector, establish and improve a unified and efficient organization and management, operation system and service system;

3. Organize the formulation, revision and implementation of the annual catering business plan reasonably according to the annual business objectives and market conditions issued by the Group, and supervise and control the implementation process of the business plan;

4. Responsible for the monitoring, time, progress, follow-up and supervision of the activities of each store;

5. Be responsible for guiding, managing and supervising the work of subordinates in the store, and constantly improve the quality and efficiency of work;

6. Guide subordinates to pay attention to food safety and customer feelings, and constantly improve customer satisfaction and brand reputation.

Responsibilities of the Director of Food and Beverage 10 I. Responsibilities:

1, responsible to the general manager, fully responsible for the management and daily operation of the food and beverage department to ensure the smooth realization of various business objectives.

2, according to the general manager's office work guidelines to develop specific implementation plans within the department.

3. Grasp the market situation, explore new products and determine the diet promotion strategy.

4. Organize and implement staff training.

5, regularly check the implementation of health law.

6. Go deep into the restaurant to solicit the opinions of the guests on the quality of dishes and services, and handle the complaints of the guests.

Second, the work content:

1. Attend relevant hotel meetings:

(1) Daily morning meeting hosted by the general manager's office;

(2) Preside over daily departmental meetings;

(3) Preside over the weekly work meeting of the higher authorities;

(4) Preside over the monthly departmental work summary meeting;

(5) Participate in work and training meetings in restaurants and kitchens on a regular basis;

(6) Attend and arrange temporary relevant meetings.

2, daily work inspection:

(1) Check the financial and customer information table, daily report of each point, and handover records of the on-duty and on-duty departments.

(2) Before and after meals, check the hygiene, meal preparation and arrangement of the dining room, kitchen and meal preparation room, and handle the problems in time when found.

(3) When dining, on-site inspection of the quality of kitchen products, restaurant workflow and service specifications, and on-site guidance when problems are found.

(4) Check the preparations for important activities and large banquets.

(5) solicit opinions from guests and handle complaints from guests.

(6) Check whether the specifications, quality, price and cost of catering are consistent.

(7) Understand the consumption of restaurant materials in time, control costs and reduce consumption.

(8) Regularly check the implementation of food hygiene regulations.

(9) Do a good job of communication and coordination with relevant departments of the hotel.

(10) operating budget analysis, cost control plan and scheme

Responsibilities of the Director of Food and Beverage 1 1 I. Work Contents

1. Under the leadership of the general manager, be fully responsible for hotel catering management.

2. Participate in the formulation of hotel development strategy and provide relevant professional consultation for hotel strategic development.

3. Understand the market dynamics, predict the market changes, and assist the general manager to formulate various catering business strategies.

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

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

6. Train managers of subordinate departments, supervise, guide and evaluate their work.

7. Coordinate the work of subordinate departments.

8. Supervise catering services, control product quality and cost, and improve the efficiency of hotel catering department.

9. Deal with emergencies and safeguard the interests of customers and hotels.

10. Self-management.

Second, the project content and requirements

1 1. Participate in the strategic management of the hotel and work out the overall development strategy of the hotel together with other senior managers under the leadership of the general manager; Hold a special meeting on catering management once a month to master the present situation and development potential of hotel catering; Investigate and analyze the catering management status and trends of competitors every two months, and make an analysis report; Master the national principles and policies on food hygiene and make corresponding summary; Report the analysis report to the general manager.

12. Formulate and implement catering strategy, and assist the general manager to determine the catering strategic objectives according to the overall development strategy of the hotel and the analysis results of the internal and external environment; Assist the general manager to formulate catering management strategy; Assist the general manager to supervise the implementation of catering strategy; Guide the catering management of various departments; Evaluate the implementation of catering strategy at the end of each month and adjust it in time.

13. Supervise and guide subordinate departments and guide them to establish various rules and regulations; To guide and approve the work plans formulated by subordinate departments and supervise their implementation; Guide the problems in the operation of subordinate departments; Evaluate the work of subordinate departments.

14. establish and improve the catering management system, and assist the general manager to formulate various catering management systems according to the needs of hotel development; Conduct a market survey once a month to understand the catering effect of the hotel and make a research report; Adjust and innovate the catering management system according to the survey results, and optimize the hotel catering management system.

15. supervise, guide and train department managers, and select and appoint subordinate department managers under the leadership of the general manager; To examine and approve the personal study plan of the managers of subordinate departments and supervise its implementation; Conduct management knowledge and professional knowledge training for subordinate department managers for more than two hours a week; Examine and approve the personal summary of the managers of subordinate departments and give guidance.

16. Self-management, making personal study plans and learning advanced catering management knowledge; Participate in peer seminars and exchange meetings to exchange experiences; At the end of each month, self-summarize, improve the deficiencies in management, and accept the inspection of superiors.

Responsibilities of Food and Beverage Director: 12 1. Be fully responsible for the daily operation and management of the square dining block.

2. Implement the company's resolutions and report the operation and management of the branch to the chairman of the group on a regular basis.

3. Organize to make the sales plan and be responsible for supervising the implementation of the sales plan.

4. Profit management; Cooperate with financial department to make annual budget and monthly plan, study and expand sales volume, and increase operating income.

5, the internal management of the department, cooperate with the personnel department to do a good job in the recruitment, selection, rewards and punishments, promotion, transfer and dismissal of employees, responsible for organizing the business and health knowledge training of employees in the department.

6, regular inspection tour, found that the problem timely feedback to the manager, and make improvement plans; While monitoring its implementation;

7. Be responsible for the comprehensive operational indicators such as turnover, cost, profit, customer satisfaction and employee development of stores in the area under its jurisdiction, and reach the monthly, quarterly and annual forecast indicators; Effectively control all costs;

Responsibilities of Food and Beverage Director: 13 1. Be fully responsible for catering management, formulate annual catering budget and realize business plan to achieve the goal;

2. Responsible for the development of new products together with the chef, and timely launch corresponding innovative products with keen market insight;

3. Formulate new product sop process, department management system and service training plan;

4. Responsible for talent team construction and training to ensure high-end quality services;

5. According to the annual task plan, do a good job of target decomposition to ensure that the responsibilities are implemented to management groups and employees at all levels;

6. Complete the company's monthly, quarterly and annual objectives and tasks on time;

7. Establish and improve the supervision department, refine a series of measures for continuous improvement and management upgrade, and ensure that stores implement the company's unified standards and norms;

8. Control the food safety risks of products in time to ensure that the brand maintains a healthy and sustainable vitality.

Responsibilities of the Director of Food and Beverage 14 Responsibilities:

1. According to the company's requirements and combined with the local market, plan marketing publicity activities, and conduct personalized marketing for each direct branch, publicize the company's concept locally and establish the company's image.

2. According to the business conditions of the branches directly under the company and the development of market competition, put forward improvement plans and implement them; Draw up the next marketing plan and adjust the plan.

3. Manage and maintain the company's important customer relationships and establish good relationships with the company's franchisees or potential franchisees.

4. Establish customer files, establish a regular return visit system and a satisfaction survey system and implement them.

5. Implement standardized operation system and unified system, issue and improve all kinds of standard operation manuals of the company, and organize supervision and guidance on the standards of franchise stores.

6. Find out the problems existing in the operation of each franchise store and make rectification, and supervise the implementation.

7. Supervise the work of employees in this department, train employees in management knowledge and professional knowledge, and lead the team to carry out management work efficiently and pragmatically;

8. Participate in the planning and feasibility analysis of catering projects invested by enterprises;

9. Formulate effective procedures and standard schemes for the operation and management of investment projects, and organize training and implementation;

10. Evaluate the catering projects operated by the Group and formulate effective measures to solve operational problems;

1 1. Effectively formulate the overall marketing promotion plan and activities of the company's catering projects;

12. Evaluate and analyze the problems in operation normally, and propose improvement measures;

1. According to the company's strategic objectives and management objectives, formulate relevant management systems.

2. Be responsible for the overall operation, team building, training and management of the company.

3. Be responsible for the operation management, marketing plan planning and cost control of all stores in the company.

4. Complete other tasks assigned by the general manager.

Qualifications:

1, college degree or above, major in business administration, hotel management and other related fields is preferred;

At least 2.4 years experience in restaurant chain management, and at least 3 years working experience as operation director of large and medium-sized restaurant chain enterprises;

3. Be familiar with the operation norms and processes of catering chains, have their own unique opinions on the operation of the catering industry, have insight into the development trend of the industry, and have outstanding strategic vision;

4. Excellent communication skills and overall planning skills.

The responsibilities of the food and beverage director 15 1. Organize and correctly manage the operation of each department.

2. Organize, plan, control and coordinate the work of various departments.

3. Ensure the application of service standards, product quality and working procedures.

4. Put forward the working procedures and service standards suitable for the local market to the general manager, and implement the approved procedures and systems.

5. Control and preliminarily approve all procurement and investment requirements and submit them to the General Manager for approval.

6. With the cooperation of the Human Resources Department, manage the employees of the department: recruit new employees, formulate and implement training plans, formulate work schedules and practical rules and regulations.

7. Ensure the application and implementation of relevant health and safety working procedures and rules and regulations.

8. Ensure the correct use of all equipment and materials used by the department.

9. With the cooperation of the Finance Department, organize the inventory of departmental assets and business items.

10. Apply for and ensure the implementation of the departmental administrative plan.

1 1. Organize and preside over the meetings of the Food and Beverage Department.

12. Attend the meeting of hotel executive committee and department managers.

13. With the cooperation of the finance department and the sales department, provide the department budget to the general manager of the hotel.

14. Strictly control the extra-budgetary expenditures of departments. If the budget is exceeded, the justification for the overspent part must be given.

15. Ensure the reasonable profit rate of the department.

16. Provide suggestions to the general manager of the hotel on service methods that can improve the operational efficiency of the hotel.

17. Replenish the required supply to ensure the implementation of the quality standards of the management company.

18. Cooperate with relevant departments and purchasing departments to ensure the quality standards of purchased goods.

19. Guide and cooperate with chefs to ensure food quality and standards.

20. Guide and cooperate with all departments to ensure the quality and standards of drinks and beverages.

2 1. Ensure the quality management of service environment and promotion atmosphere of each department.

22. Ensure the management of department service quality.

23. Pay special attention to the guest's feedback and opinions, and immediately handle them in the right way as required.

24. Competing with competitors in terms of product price, quality and activities.

25. Guide and cooperate with chefs to do a good job in catering market research and innovation and research and development of new dishes.

26. With the close cooperation of the sales department, formulate and implement the promotion plan of the food and beverage department.

27. Constantly explore new promotion methods and activities, so that the products and services of this department are in a leading position among hotels of the same level in the region.

28. Ensure timely and effective communication with relevant departments on the changes of products and technologies in this department.

29. Develop business through promotion and public relations.

30. Regularly report to the general manager of the hotel the implementation effect of the promotion activities of this department.