Competency requirements and job responsibilities of hotel food and beverage manager

In order to help you know more about the relevant knowledge of hotel food and beverage manager, I will tell you about the competency requirements and job responsibilities of hotel food and beverage manager, hoping to help you!

immediate superior: executive general manager, general manager

immediate subordinate: restaurant manager, executive chef, food and beverage clerk

ability requirements

1. knowledge requirements: college degree or above or equivalent, major in food and beverage management or marketing is ideal.

2. experience requirements: more than eight years working experience.

3. Personality requirements: strong sense of professionalism and responsibility, good professional ethics, open-minded, agile and good at planning and operation. Able to work under pressure, outgoing, mature, sociable and efficient.

4. Ability requirements: CET-6 or equivalent English level, strong language and writing skills. Familiar with foreign affairs etiquette. Familiar with relevant laws and regulations, with knowledge of dishes, drinks, marketing, sales psychology, religion and folk customs. Have strong social activity ability and financial accounting ability.

physical condition: good health, good mental state, dignified and generous manners and full of energy. Male height 168cm? 181cm; Female height 161cm? 175cm。 Age 25? 41 years old is better.

Job responsibilities

1. Work out the work plan of the food and beverage department, expand sales and increase income.

2. ensure the normal operation of the food and beverage department, formulate staffing and reduce labor costs.

3. Understand the market situation, and negotiate the menu and wine brand with the chef and restaurant manager to reduce the cost and gain profits.

4. inspect the working conditions of the dining room kitchen. When an important guest enters the store, he should go into the kitchen in person and do a good job of inspection.

5, check the waiter's working procedures. Check the service and food quality of each restaurant during the rush hour.

6. check the hygiene of the kitchen and dining room every week, and put forward questions and suggestions to the housekeeping department.

7. preside over the meeting of catering department and attend the meeting of hotel department managers.

8. Be responsible for the safety of the catering department.

9. Ask guests for their opinions on food and services.

11. Work closely with other departments and coordinate the relationship between them.

11. report to the executive general manager and the general manager.

12. Implement the relevant regulations and procedures in this hotel.

13. Do well other work assigned by the General Manager and execute it. ;