What does the Director of Catering Department do?

1. Formulate annual and monthly business plans, and lead all employees to actively complete various reception tasks and business indicators. Analyze and report annual and monthly operating conditions;?

2. Promote food sales and formulate promotion plans based on market conditions and needs in different periods, such as special food festivals, seasonal dishes and drinks etc.;?

3. Analyze and study market conditions and changing trends, formulate and adjust basic business management strategies, approve and determine internal management systems, and ensure the coordinated development of catering business operations;?

4. Control the standards and specifications of food and beverages, correctly grasp the gross profit margin, and do a good job in cost accounting. Strengthen the management of food raw materials and items, reduce costs, and increase profits;?

5. Develop service technology and cooking technology training plans and assessment systems, regularly study new dishes with the executive chef, launch new menus, and Targetedly organize service personnel and chefs to learn the technology and experience of external units;?

6. Do a good job in the basic construction of the staff team, become familiar with and understand the employees' ideological status, work performance and professional level, and carry out Provide regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, and stimulate the enthusiasm of employees by organizing employee activities;?

7. Do a good job in the maintenance of equipment and facilities so that they can Always in good condition and used reasonably, strengthen daily management to prevent accidents;?

8. Do a good job in health and safety work, organize and inspect health evaluations of individuals, environment, operations, etc., Implement the food hygiene system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens, and warehouses;?

9. Establish a good relationship with guests, proactively solicit guests’ opinions and suggestions on catering, and actively and conscientiously handle them Guest complaints will be addressed to ensure that guests' catering needs are met to the greatest extent and the quality of catering services is improved.

Job requirements?

1. No gender limit, college degree or above, good physical appearance, between 32-45 years old, more than 5 years of five-star hotel management experience or high-end Social catering management experience, more than 3 years of working experience in the same position;?

2. Familiar with the operation and management of restaurants and catering services, with rich experience in on-site organization, directing large banquets and important reception work;?

3. Be familiar with the competition trends in the same industry, have awareness of service, quality, market, and efficiency, and have strong organizational, management and coordination capabilities;?

4. Master the positions in the catering department Responsibilities and work procedures; be able to adjust catering business strategies in a timely manner according to market changes and guest needs, be good at organizing and carrying out various food exhibitions and sales activities; and have hotel budget management knowledge and be able to prepare the catering department budget.