1. Make annual and monthly business plans and lead all employees to actively complete various reception tasks and business indicators. Analyze and report the annual and monthly operation; ?

2. Promote food sales, and make promotion plans according to market conditions and needs of different periods, such as distinctive food festivals, seasonal dishes and drinks; ?

3. Analyze and study the market conditions and changing trends, formulate and adjust the basic management strategies, examine and approve the internal management system, and ensure the coordinated development of catering business activities; ?

4. control the standards and specifications of food and drinks, correctly grasp the gross profit margin, and do a good job in cost accounting. Strengthen the management of food raw materials and articles, reduce costs and increase profits; ?

5. Formulate the training plan and assessment system of service technology and cooking technology, regularly study new dishes with the executive chef, launch new menus, and organize service personnel and chefs to learn the technology and experience of other units in a targeted manner; ?

6. Pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and professional level, carry out regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, and stimulate the enthusiasm of employees by organizing employee activities; ?

7, pay special attention to the maintenance of equipment and facilities, so that they are always in good condition and used reasonably, strengthen daily management and prevent accidents; ?

8. Pay special attention to health and safety work, organize inspection of personal, environmental, operational and other aspects of health appraisal, and implement the food hygiene system. Carry out regular safety and fire prevention education to ensure the safety of restaurants, kitchens and warehouses; ?

9. Establish a good relationship with customers, actively solicit customers' opinions and suggestions on catering, and actively and seriously handle customers' complaints, so as to ensure that the catering needs of customers are met to the maximum extent and improve the quality of catering services.

what are the job requirements?

1. Male or female, college degree or above, healthy and attractive, 32-45 years old, more than 5 years experience in five-star hotel management or high-end social catering management, and more than 3 years working experience in the same position; ?

2. Be familiar with the operation and management of restaurants and catering services, and have rich experience in organizing and directing large banquets and important reception work on the spot; ?

3. Be familiar with the trend of competition in the same industry, have awareness of service, quality, market and benefit, and have strong organization and management coordination ability; ?

4. master the job responsibilities and working procedures of the food and beverage department; Be able to adjust catering business strategy in time according to market changes and customers' needs, and be good at organizing and carrying out various food exhibition activities; And have the knowledge of hotel budget management, and be able to prepare the budget of catering department.