Catering management is also divided into different departments and ranks, and the scope of its jurisdiction is different. According to your question, the following is a reference:

1. Assist the director of the catering department to organize the formulation and repair of the job description, working procedures and standards, and various rules and regulations of the catering department;

2. Be responsible for the post and corporate culture training of employees in this department, strengthen the education of the basic purpose of completely satisfying guests, urge all departments to do a good job in training in a planned way, and improve the professional quality of all employees.

3. Make and organize the food replacement plan according to the market situation and season, control the standard specifications and requirements of food and drinks, and correctly control the gross profit margin and cost.

4. Establish service standard procedures and operating procedures. Check the service attitude and service regulations of staff in subordinate positions, ensure the quality of food, urge the department to do a good job in hygiene and cleaning, and carry out regular fire prevention and safety education.

5. Handle other emergencies involving guests and report them in time.

7. Be responsible for formulating the assessment standards for managers, services and staff of the catering department, carefully assessing the daily work performance of department managers, inspiring the morale and enthusiasm of employees, and constantly improving management efficiency.

specific positions also need specific job responsibilities, which are only used as the job responsibilities of the manager of the food and beverage department.