Job responsibilities of restaurant sales manager

Job responsibilities of restaurant sales manager

In today's social life, job responsibilities are becoming more and more important to people. Any job responsibility is a synthesis of responsibility, power and obligation. Use as much power as possible to undertake how many responsibilities, and use as much power and responsibility as possible to complete how many obligations. Any separation will cause problems. You have no idea when you draw up your job responsibilities? The following is the job responsibilities of the manager of the restaurant business department that I helped you sort out. It is for reference only and I hope it will help you.

1, under the guidance of the general manager, fully responsible for the operation and management of the hotel's catering department.

2. According to the hotel budget, hotel market environment, historical data and display of the department, prepare the annual budget and monthly plan of the department, and organize the implementation after being approved by the general manager.

3. Formulate the management system, service standards and operation procedures of this system, formulate catering management policies and strategies, and plan and promote large-scale activities and important banquets.

4, patrol subordinate departments, pay attention to the operation situation, check the quality of kitchen products, check the progress of work, spot check the quality of service, do a good job in product and marketing analysis, find out the problems in cost and service, and put forward improvement measures.

5. Work with the Executive Chef to research, design and promote new menus, create signature dishes recognized by the market, constantly expand new markets, develop new customers, and improve the visibility and market share of the hotel.

6, personally organize and participate in market research, grasp the raw material market, strictly control the cost, reasonably control the catering price level and comprehensive gross profit margin, check the profit progress every day, check the budget completion every month, and take countermeasures to ensure the completion of the annual profit index.

7. Strengthen on-site management, often patrol restaurants, personally organize and arrange large-scale team meals and important banquets, and be responsible for the farewell of VIP guests.

8. Personally collect guests' opinions on catering quality, handle important complaints, study market changes, find consumption trends in time, adjust hotel catering marketing strategies, and seize feasible profit opportunities.

9. Preside over the daily work meeting of the Food and Beverage Department, hold a business review meeting once a week and a marketing meeting once a month to ensure the daily operation of the department, continuously improve the service, product quality and operating profit level.

10, organize service backbones and chefs to go out to study, and pay attention to the application and promotion of new knowledge and technology.

1 1, responsible for the horizontal contact with the managers of marketing, front desk, guest room, human resources, finance, engineering and other departments to ensure the consistency of hotel services.

12. Formulate the training plan for service technology and cooking technology, establish a regular assessment system, personally train the business backbones at lower levels, and guide and inspect the training of employees in various departments.

13, personally responsible for the recruitment of the backbone of the direct main business, trying to introduce catering management talents and production technical talents with certain customer support and practical management experience, paying attention to training, assessment, supervision and job evaluation, effectively mobilizing their enthusiasm and improving service level.

14, responsible for the bonus distribution of the department, deciding the personnel changes of the department, caring about the work and life of employees and providing them in time.

Necessary work guidance and help to arouse their enthusiasm for work.

15, pay special attention to the maintenance of equipment and facilities to ensure that all kinds of facilities are in good condition and prevent accidents.

16, organize regular inspection of fire-fighting equipment, do a good job in blocking investigation, fire prevention and theft prevention, and be responsible for the safety of this department.

17, complete other work assigned by the general manager.

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