the responsibility of the manager of the food and beverage department is to be fully responsible for formulating and implementing the work plan and operating budget of the food and beverage department, supervising the daily operation and management of the food and beverage department, and ensuring the provision of high-quality and efficient food and beverage services for guests and cost control (checking the work of the managers and the implementation of the restaurant service standards and various rules and regulations, taking timely measures when problems are found, completing all the work well, carrying out effective cost control and completing other tasks assigned by the general manager).

the director's duties include five aspects: undertaking duties, advising duties, managing duties, coordinating duties and leading and commanding duties.

be responsible for the overall management of the catering center, formulate the objectives, plans, plans and summaries of the catering work, invite rents from outside, and formulate the reform plan of the catering work. Responsible for coordinating the relationship between employees and departments, and so on.

responsibilities of the director of the food and beverage department: under the leadership of the center, he is responsible for the supervision, inspection and assessment of the daily service quality of all departments and canteens in the center, reporting problems to the center in time and proposing rectification.