What is the responsibility of the food and beverage manager?

The manager of the catering department [management level] is directly superior: the general manager is directly subordinate: the manager of each floor is fully responsible for formulating and implementing the work plan and operating budget of the catering department, supervising the daily operation of the catering department, ensuring the provision of high-quality and efficient catering services for guests and controlling costs. [Work content] 1. Formulate the marketing plan and long-term and short-term operating budget of the catering department, preside over the establishment and improvement of various rules and regulations, service procedures and standards of the catering department, and guide the implementation. 2. Go to all departments regularly to listen to reports and check the work situation, macroscopically control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory, and carry out effective cost control. 3. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management. 4. Attend the daily general manager meeting, preside over the daily catering department meeting, and complete the work of uploading and issuing. 5. Do a good job in communication, coordination and close cooperation between the Food and Beverage Department and other departments. 6. Regularly evaluate the performance of subordinates and implement rewards and punishments according to the reward and punishment system. 7. Comprehensively supervise and organize the staff training of the Food and Beverage Department to improve the quality of the staff.