1. Supervise the activities of employees and subordinates to make them comply with the hotel regulations.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the storage and maintenance of cooking equipment.

9. Coordinate the assignment of cooks to ensure the economical use and timely preparation of food.

11. Make records on health and food subsidies as required by the government.

Extended information:

A catering manager refers to a person who plans, directs and coordinates the activities of a catering organization.

In large restaurants and catering services, employees with comprehensive knowledge have many opportunities for promotion. For employees in the catering industry who want to be promoted, all aspects of work experience are very important considerations. Employees with knowledge of kitchen operation can be promoted from food room supervisor to food manager, assistant manager, and finally become manager of restaurant or food service department. The same is true for hotel employees who have knowledge of kitchen operation. Managers employed by large restaurants and catering service joint ventures may be promoted to the position of top supervisor.

a bachelor's or junior college degree in restaurant and hotel management or catering service management in institutions is most suitable for this position. If you don't have these professional diplomas, it's also very helpful to participate in the training of chefs in vocational schools or hotel management, and the service work experience in catering industry is very important. Courses in law, food hygiene, business and accounting are very helpful to the budget, operation and promotion of restaurants, and interpersonal communication skills and speech skills are also very important.

Reference: Professional Profile of Catering Director Baidu Encyclopedia.