What do restaurant account managers usually do?

The so-called lobby manager is a person in the hotel or catering industry who is entrusted by the general manager and handles guest complaints on all equipment, facilities, personnel, services, etc. in the hotel or restaurant on behalf of the general manager, supervises the operation of various departments, and coordinates The middle-level managers who maintain relationships between various departments and ensure that hotels and restaurants provide quality services to customers in a normal order. They are the nerve center of hotels and restaurants and the bridge between hotels, restaurants and guests.

Customer service manager~

Also known as account manager, the customer service of the hotel has a lot to do with the grade of the hotel. The customer service staff of high-grade hotels do relatively more work, mainly dealing with customers. Complaint return visit, customer supervision service personnel service provides different preferential policies for members. To put it simply, it is to maintain old customers~expand new customers~accumulate contacts for the hotel and maintain corporate image~

Food and Beverage Manager~

1. To the executive chef and restaurant managers , the chefs of each production department conduct attendance and performance appraisals. Have the right to praise or criticize, reward or punish, depending on the situation they manage. 2. The right to recommend to the general manager the appointment and removal of the above-mentioned management cadres, and the right to appoint and remove management personnel below the foreman. 3. Based on the actual situation and work needs of the department. Have the authority to add or remove employees and transfer subordinates' work. 4. Have the right to assign work and production tasks to subordinates and issue instructions to them. 5. Have the right to handle all daily business and affairs within the catering department