Job responsibilities of catering sales manager

In life, more and more people will come into contact with job responsibilities. Clear job responsibilities can make employees understand and master job responsibilities, maximize labor management, scientifically allocate manpower, and make people do their best and match people with posts. What kind of job responsibilities are effective? The following is the job responsibilities of the catering sales manager I collected for you, hoping to help you.

Responsibilities of Catering Sales Manager: 1 1. Manage the daily communication of catering customers in South China, develop and maintain good business relations with customers, and have certain catering customer resources;

2. Responsible for the development and maintenance of catering customers in South China;

3. Track potential customers regularly, submit sales progress reports regularly, and achieve sales targets;

4. Formulate marketing objectives and sales plans;

5. Cooperate with the sales team to achieve the sales target;

6. Respond to customer requirements, accept customer complaints and solve problems for customers.

Responsibilities of Catering Sales Manager 2 Through XX years of business analysis, our catering products have basically been recognized and accepted by the local market. In order to stabilize customers and maintain the vitality of our catering products, we will work hard in the following aspects in the work of XX years.

First, food promotion:

1, the first quarter: holiday feast.

It is suggested to use morning tea as a selling point in January; In February, New Year's Eve is a selling point. Private cuisine is a selling point in March.

2. The second quarter: It is suggested to launch special take-away activities such as "Golden Pig Sacrifice to Ancestors" and "Goose Fragrance" in April; In May, promote the healthy dishes of "melon and fruit fragrance"; In June, the "Cool Summer" activity month was launched.

3. The third season: It is suggested to launch the "Twelve Constellations Delicious Notes" in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, the "Lanting" reunion moon viewing activity was launched.

4. Fourth quarter: It is suggested to launch "Oyster Food Month" and "Crab-free Food Month" in 10; 1 1 month launched the winter tonic stew series and the "Bake You-A Spicy Flavor" charcoal food festival. /kloc-in October/February, the "Cai Wu Yespa" series of gourmet dishes and the "Top Ten Specialties of Lanting" annual feast were launched.

Second, team building:

1. Improve the employment system and training system to improve the overall quality of employees.

(1) Strict labor and employment system, the catering department selects qualified new employees and ensures the recruitment quality. At the same time, superior leaders go deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.

(2) Improve the training system. In order to make the training achieve the expected results, the management of the catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Polite Terms and Safety and Hygiene Knowledge throughout the year.

(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on the products launched.

2. Standardize management and improve the system.

(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team is both division of labor and cooperation, and implements the management system from top to bottom, with clear rewards and punishments for management benefits, which improves the overall quality of managers and makes the management work go smoothly.

(2) Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily evaluation meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.

(3) Establish a supervision system for product evaluation and supply. In order to estimate the variety to the maximum extent, coordinate various departments to supply products well. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.

(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination between various departments.

(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.

3. Stability of the team: In view of the high mobility of catering service personnel, in order to stabilize the hotel catering service, it is suggested that our department should take the work of stabilizing the team as the focus of XX years.

(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.

(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and let employees have a sense of belonging to the hotel.

(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.

Third, develop business, expand income channels and expand operating income:

With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.

1. Cooperate with local wedding companies, sign reciprocal promotion agreements, open up wedding information sources in our store, and develop income-increasing channels.

2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to promote business.

4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge. Sales staff enrich the floor to communicate with customers and order food when they are busy, and solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.

5. Do a good job in catering promotion for important holidays.

6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.

Fourth, enhance employees' welfare awareness and strengthen cost control;

1. Emphasize the importance of cost control and cost saving, enhance employees' interest awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the cost regulations, raw material receiving and dispatching custody system, loophole plugging system, rational use system of raw materials, office supplies collection system, and goods procurement system.

2. Strictly implement the market inquiry system to ensure the cost control of raw materials.

Job responsibilities of catering sales manager. Sales planning, organization and customer management

1. Grasp the marketing scope and investigate the current market situation.

2. Decide the trading conditions of new customers.

3. Establish interpersonal relationships with customers.

4. Collect information about competitors.

5, sales target and quota setting and management.

6. Scientific and effective business analysis.

Second, the measurement management of customers

1, customer sales statistics and sales analysis.

2. Customer's business analysis and guidance.

3, customer funds operation guidance and credit investigation.