2. Have the spirit of contributing to the Chinese restaurant, constantly improve the art of management, responsible for the development of the restaurant manager sales strategy, service norms and procedures and organize the implementation of the business requires excellence.
3. Emphasis on the training of subordinate staff, regularly organize staff to learn service skills skills, Chinese restaurant awareness of staff, sales awareness training, regular inspections and good training records.
4. Enthusiastic hospitality, modest attitude, properly handle guest complaints, and constantly improve the quality of service. Strengthen on-site management, business hours adhere to the front line, timely detection and correction of problems in the service.
5. Lead the restaurant team to check the quality of restaurant services, and put a good restaurant production and service of each level.
6. Strengthen the restaurant property management, control and control the use of goods, reduce costs and losses.
7. Responsible for restaurant cleaning and sanitation work, maintain environmental health, responsible for restaurant beautification work, grasp the tableware, utensils cleaning and disinfection.
8. Timely inspection of restaurant equipment, the establishment of material management system, maintenance work, and do a good job of restaurant safety and fire prevention.
9. Maintain a good long-term relationship with the chef. According to the seasonal differences, guests Research and development of special menus.
10. Participate in the catering department held a variety of relevant meetings, to complete the catering department manager issued by the other tasks.
11. Regularly convene meetings of restaurant staff to review the recent service situation and publish records of group activities.
12. Improve guest relations, take the initiative to communicate with guests. Handle guest complaints and take immediate action to resolve them
Food and beverage manager refers to the person who plans, directs and coordinates the activities of a food and beverage organization.
In large restaurants and food service organizations, opportunities for advancement abound for knowledgeable employees. Experience in all aspects of the job is an important consideration for food service employees who want to advance. Employees with knowledge of kitchen operations can be promoted from pantry supervisor to food manager, assistant manager, and finally to restaurant or food service manager. The career ladder for restaurant employees with knowledge of kitchen operations is similar. Managers employed by large restaurants and food service associates have the potential to advance to top supervisory positions.
A bachelor's or specialist degree in restaurant and hotel management or institutional food service management is best suited for this position. If you do not have a degree in one of these disciplines, training as a chef in a vocational school or in hospitality management is also helpful for this position, and experience in the food service industry is important. Courses in law, food hygiene, business, and accounting are helpful in budgeting, operating, and promoting a restaurant, and interpersonal and presentation skills are also important.
Job Tasks
1. Supervise the activities of employees and subordinates to ensure compliance with hotel regulations.
2. Evaluates food prepared by tasting and smelling to ensure satisfaction and consistent flavor.
3. Investigate and resolve complaints about food quality, service, and accommodations.
4.Plan food and beverage delivery times and check the quantity and quality of products delivered.
5.Oversee food preparation methods, portion sizes, side dishes and food presentation to ensure customer acceptance.
6.Oversee budget and payroll records, evaluating financials to ensure expenditures are within budget and approved.
7.Plan employee work hours and task assignments.
8.Ensure compliance with health and penalty regulations related to food service and oversee the maintenance of hosting and cooking equipment.
9, Coordinates culinary staff assignments to ensure economical use of food and timely preparation.
10, Make government required records regarding health and food assistance.