Job responsibilities of catering business department

Job responsibilities of catering business department

Nowadays, the frequency of job responsibilities is getting higher and higher, and job responsibilities mainly emphasize the responsibilities that should be done within the scope of work. Do you know the format of job responsibilities? The following is the job responsibilities of the catering business department that I sorted out for you. Welcome to share.

Responsibilities of the catering business department 1 (1) The catering marketing manager is under the leadership of the general manager of the restaurant. Conduct various sales return visits.

(2) Have a deep understanding of the regional consumption trends of our company and grasp the catering information immediately. Feedback to the department head.

(3) Responsible for completing the marketing objectives issued by the company, actively visiting customers, tapping new customers and expanding corporate brands.

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job of communication and coordination with all departments on the floor.

(5) Assist all departments to formulate overall market development strategies and specific implementation plans.

(6) Abide by the rules and regulations formulated by the company and some requirements in the system, such as special factors due to post reasons, and report to the general manager for special approval.

(7) Provide corresponding data every week and feed back the customer data to the reservation desk.

(8) Visit the contracted customers of the company every month. For example, the signing unit or individual should collect business expenses, and the collection period should be implemented as agreed. Special circumstances need to be reported to the general manager for approval, and the corresponding amount will be deducted from the performance bonus without special approval.

(9) Cooperate with the floor manager to track guest complaints and handle the relationship between guests and me.

(10) strictly abide by the company's property system and information confidentiality system, and shall not disclose the information of this restaurant to the outside world.

Job responsibilities of catering business department 2 1. Fully responsible for the operation and management of the food and beverage department, directly responsible to the general manager.

2. Be responsible for making the long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager.

3. Develop service standard procedures and operational procedures. Check the service attitude and service regulations of the staff in subordinate posts, ensure the food quality, urge the departments to do a good job in hygiene and cleaning, and conduct regular fire safety education.

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

5. Formulate and organize food substitution plans according to market conditions and seasons, control the standard specifications and requirements of food and beverages, and correctly control the gross profit margin and cost.

6. Cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the Food and Beverage Department, and be responsible for organizing the business and health knowledge training of the employees of the Food and Beverage Department.

7, develop service technology and cooking technology training plan and assessment system. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

8. Understand the market trend and raw material quotation, control the marginal cost of CVP, effectively control operating costs and reduce operating expenses, thus ensuring the completion of business indicators and profit indicators.

9. Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.

10, personally organize and arrange large-scale group meals and important banquets, be responsible for seeing off VIPs and handling important complaints from guests.

1 1. Preside over the daily and regular (once a week) meetings of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the meeting of department managers of the company.

12, pay special attention to the maintenance of equipment and facilities, ensure the intact and correct use of various facilities, and prevent accidents.

13. Coordinate the relationship between this department and other departments of the company and complete other tasks assigned by the general manager or deputy general manager.

Job responsibilities of catering business department 3 1. Responsible for the overall work of the general manager and the food and beverage department.

2. Carry out the tasks and work instructions issued by the general manager, and take an important responsibility for the management of diet.

3. Formulate the management policies and plans of the Food and Beverage Department.

4, presided over the daily diet department ministerial meeting, coordinate the work of each unit in the department, so that the work can be coordinated smoothly.

5. Draw up the annual budget plan and business indicators of the Food and Beverage Department. Review the daily business statements of all units in the food and beverage department, conduct business analysis and make business decisions.

6. Review and guide the reports and applications submitted by subordinate units and individuals.

7. Work with the Executive Chef, Chef and Banquet Department to study how to improve food quality and create new varieties; Make or modify the menu of year, quarter, month, week and day; Set the cost standard of food and beverage.

8. Participate in the regular meetings of department managers and business coordination meetings convened by the general manager to establish good relations with the public.

9. Supervise the work of subordinate managers and help them improve their business ability.

Responsibilities of catering business department 4 1. Be responsible to the general manager and assist in the completion of the hotel's business indicators and tasks.

2, responsible for leading the company's catering department, kitchen department.

3. Assist the general manager to receive important VIPs, establish good relations with the public, listen to and collect the opinions of guests extensively, handle complaints and continuously improve the work.

4. Assess and evaluate the main managers and front-line personnel of subordinate departments.

5. Carry out investigation and study, analyze hotel management, and collect information of the same industry and market at any time to provide reference for the general manager's decision.

6. Responsible for the reception and handling of letters and visits from subordinate departments.

7. Be responsible for examining and approving the business indicators and work plans of the catering department and the kitchen department, and guiding their implementation.

8, in strict accordance with the service standards and procedures, to control the branches under their jurisdiction, and supervise them to provide quality services for guests.

9. Supervise and control the cost of the departments under their jurisdiction to prevent waste.

10, make important decisions on the operation of subordinate departments, study and formulate various management systems, management plans and institutional settings, and appoint and remove middle-level managers of departments.

1 1. Complete other tasks assigned by the general manager.

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