Chinese manager job responsibilities

In the study, work, life, a variety of job responsibilities frequently appear, job responsibilities, including the scope of the job, the responsibility to achieve the objectives of the job, the job environment, the job qualifications and the interrelationship between the various positions. So you really know how to develop job responsibilities? Here is my collection of Chinese food manager job duties, welcome to learn and reference, I hope to help you.

Responsibilities:

1. Comprehensive management of the company's catering department: receptionists, baristas, daily work arrangements, supervise the Ministry of Enterprise staff to do a good job in earnest and personally participate in the service work;

2. According to the standard star hotels, clubs, professional food and beverage hospitality programs Training;

3. Back of the kitchen daily work management, food supervision, timely serving speed, situation understanding, timely urging food;

4. Daily management of the staff restaurant, collect opinions, effective rectification;

5. Supervisor of the company's internal and external coordination of all business hospitality, such as: business banquets, business negotiation meetings, project conferences, government exchanges, etc., to assist the company's leadership and customer relations and maintenance;

6. Company leaders and customer relationship maintenance and communication;

6. Under the leadership of the general manager, is responsible for the company's internal and external image planning programs, and maintenance;

Qualifications:

1, junior college or above, with a good image temperament;

2, familiar with the knowledge of restaurant management and service, with skilled service skills;

3, Have a high degree of emergency response ability to deal with the restaurant and the ability to communicate with customers;

4, love of service work, work pragmatic, conscientious, have a strong sense of enterprise and sense of responsibility.

Beautiful working environment, 8 days off per month, annual leave, statutory holidays, the company's internal restaurant, work is easy, the atmosphere is harmonious.

2. Responsible for the development of restaurant manager service norms, procedures and marketing strategy and organization and implementation, business requirements for excellence. Continuously improve the management level.

3. Warm hospitality, modest attitude, properly handle guest complaints, and constantly improve service quality.

4. Strengthen on-site management, business hours adhere to the front line, timely detection and resolution of problems in the service.

5. Leading the restaurant's overall quality management team to conduct a rigorous inspection of the quality of restaurant services, good restaurant products and services of each level.

6. Strengthen the management of the restaurant's property, control and control the use of goods, reduce costs and loss of goods.

7. Responsible for restaurant landscaping and restaurant cleaning and sanitation work, grasp the tableware, utensils, cleaning and disinfection work.

8. Timely inspection of restaurant equipment, the establishment of material management system, and do a good job of maintenance. Do a good job of restaurant safety and fire prevention.

9. According to the seasonal differences, the guests, and the chef to discuss the development of special menus.

10. Take the initiative to communicate with the guests, take the right way to deal with guest complaints, if necessary, report to the catering manager.

11. Regularly convene meetings of restaurant staff to review the recent service situation, published qc group activity records.

12. Emphasis on staff training, regular organization of staff to learn service skills skills, staff awareness of hotels and restaurants, sales awareness of the 'training, regular inspection and good training records, and staff assessment.

13. Participate in various meetings held by the Ministry of Catering, catering manager to complete other tasks.

● Supervise the completion of the daily operation of the restaurant, the preparation of the staff attendance table, check the staff's attendance status, check the staff's meter and personal hygiene, uniforms, hair, nails, shoes whether to meet the requirements.

● Have the spirit of contributing to the company, constantly improve the art of management, responsible for the development of the restaurant manager's sales strategy, service norms and procedures and organize the implementation of the business requires excellence.

● Attach importance to the training of subordinate staff, regularly organize staff to learn service skills and techniques, staff training for company awareness, sales awareness, regular inspection and good training records.

● warm hospitality, modest attitude, properly handle guest complaints, and constantly improve service quality. Strengthen on-site management, business hours adhere to the front line, timely detection and correction of problems in the service.

● Lead the restaurant QC (Total Quality Management) team to check the quality of restaurant services, and put a good restaurant products and services of every gate.

●Strengthen the management of restaurant property, control and control the use of goods, reduce costs and losses.

● Responsible for the restaurant's cleanliness and hygiene work, to maintain environmental hygiene, responsible for restaurant landscaping work, grasp the tableware, utensils, cleaning and disinfection.

● Timely inspection of restaurant equipment, the establishment of material management system, maintenance work, and do a good job of restaurant safety and fire prevention.

● Maintain a good long-term relationship with the chef. Research and develop special menus according to seasonal differences and guests.

● Participate in all relevant meetings held by the Food and Beverage Department and complete all other tasks assigned by the Food and Beverage Manager.

●Regularly convene meetings with restaurant staff to review the recent service situation and publicize the records of QC team activities.

● Improve guest relations, take the initiative to communicate with guests; deal with guest complaints and take immediate action to resolve them, and report to the Food and Beverage Manager when necessary.