The job responsibilities of the catering manager are as follows:

1. Fully responsible for the operation and management of the catering department and directly responsible to the general manager.

2. Be responsible for formulating the long-term and short-term annual and monthly plans of the Food and Beverage Department, organizing and supervising the completion of various tasks and business indicators, and analyzing the monthly and annual business situation and reporting it to the general manager.

3. 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.

4. cooperate with the finance department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

5. 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.

6. cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the catering department, and be responsible for organizing the training of the business and hygiene knowledge of the employees of the catering department.

7. Formulate the training plan and assessment system for service technology and cooking technology. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

8. Understand the market trends and raw material prices, control CVP marginal cost, effectively control operating costs and reduce operating expenses, thus ensuring the completion of business indicators and profit indicators.

9. Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.

11. Organize and arrange large-scale group meals and important banquets in person, be responsible for seeing off VIP guests and handling important complaints of guests.

11. Preside over daily and regular (once a week) meetings of the Food and Beverage Department, constantly review business conditions, adjust and improve business measures in time, and attend the meetings of department managers of the company.

12, pay special attention to the maintenance of equipment and facilities, to ensure that all kinds of facilities are in good condition and used correctly to prevent accidents.

13. coordinate the relationship between this department and other departments of the company, and do other work assigned by the general manager or deputy general manager.