hotel restaurant manager's responsibilities 1

1. target plan management: setting promotion targets and preparing implementation action plans, etc.

2. On-site management: handling complex or serious customer complaints and emergencies;

3. financial management: responsible for the management and control of the assets and funds of the restaurant;

4. Restaurant personnel management: performance appraisal, communication, selection and recommendation of employees

5. Equipment management: responsible for the inventory and management of restaurant equipment, etc.

6. Safety management: protect and increase sufficient food safety management resources. Responsibilities of Hotel Restaurant Manager 2

1. Be fully responsible for the operation and management of 3 or more stores.

2. according to the company's development requirements and the store's operating data, set business objectives and achieve the four objectives of its stores in terms of customer satisfaction, turnover growth and profit management personnel development.

3. Responsible for QSC's own supervision of internal operations, and strictly cooperate with the implementation of regional supervision to convey corporate culture and brand concept.

4. Be responsible for external communication and the maintenance of the surrounding community relations, and regularly give the company a suggested marketing plan in combination with the actual situation of its stores and enhance the brand image.

5. Organize regular training on job skills, service awareness and processes of all departments in the store, as well as career planning of team members.

6. Be responsible for personnel management, financial management and fixed assets management of its stores.

7. responsible for uploading and issuing the company's instructions and controlling various business indicators.

8. Handle customer complaints, maintain customer relationships and improve customer satisfaction.

9. Pay attention to cost control, including manpower, water and electricity, maintenance, etc. Responsibilities of Hotel Restaurant Manager 3

1. Be fully responsible for the management of restaurant and kitchen;

2. Reasonably arrange the allocation of people, goods and materials, control the production with the kitchen team, and complete the indicators issued by the company;

3. Do a good job in cost accounting and strictly control food safety and environmental sanitation;

4. Be able to listen to and handle all kinds of complaints in time, and improve daily service standards;

5. Do a good job in employee training and daily management, pay special attention to the work of checking attendance, and fully mobilize the enthusiasm of employees. Hotel restaurant manager's responsibilities 4

1. Responsible for supervising the daily standardized operation of employee restaurant suppliers;

2. ensure the food safety and hygiene in the staff canteen;

3. Review the reasonable pricing of food in the staff canteen;

4. Assist other work arranged by the department;

5. Meet the dining needs of the company and tenants;

6. Handle complaints and emergencies in restaurants. Hotel restaurant manager's responsibilities 5

1. Responsible for the Chinese restaurant and implement the tasks in each period.

2. Formulate the service standards and working systems of Chinese restaurants and ensure their implementation.

3. assist the manager of the food and beverage department to formulate various food and beverage promotion plans and strategies.

4. Supervise employees to serve customers according to the standards, evaluate employees' performance, and implement the reward and punishment system.

5. Deal with guests' complaints and continuously improve service quality.

6. Do a good job in the maintenance of equipment and facilities, strictly enforce the material management system, and do a good job in restaurant safety and fire prevention.

7. Provide suggestions for the kitchen to make special menus according to the seasonal differences and the situation of customers. Responsibilities of Hotel Restaurant Manager 6

1. Be fully responsible for the operation and management of the store, formulate an effective operation plan for the operating indicators and priorities issued by the company, follow up and implement it, and be responsible for the results;

2. Be fully responsible for the on-site management in the store, ensure that the operation site is always in a stable and smooth state, and be responsible for the service, quality and cleanliness of the store;

3. The expenses in the store can be effectively managed by objectives to ensure the profitability of the store;

4. The person in charge of safety in the store needs to be responsible for the property safety, food safety and personal safety of the store and its employees;

5. Be fully responsible for the administrative work in the store: training, equipment and facilities, cost, personnel and finance;

6. crisis coping ability: master the skills and methods of crisis coping, and find, predict and properly handle the crisis when it comes.