Job responsibilities of catering general manager

In the progressive society, the frequency of job responsibilities is on the rise, and the formulation of job responsibilities can effectively prevent the phenomenon of job shirking and responsibility shirking between departments or employees due to unreasonable job allocation. So do you really know how to formulate job responsibilities? The following is the job responsibilities of the general manager of catering that I have compiled for you, hoping to help you.

responsibilities of the general manager of catering 1

1. Be responsible to the general manager and assist in completing the business indicators and tasks of the hotel.

2. Be responsible for leading the food and beverage department and the kitchen department of the company.

3. Assist the general manager to receive important VIPs, establish good relations with the public, extensively listen to and collect the opinions of the guests, handle complaints and constantly improve the work.

4. assess and evaluate the main management personnel and front-line personnel of the subordinate departments.

5. Carry out investigation and study, analyze the hotel operation and management, and collect information of the same industry and market at any time to provide reference for the general manager's decision-making.

6. Be responsible for the reception and handling of letters and visits from subordinate departments.

7. Be responsible for examining and approving various business indicators and work plans of the catering department and the kitchen department, and guiding their implementation.

8. strictly follow the service standards and procedures, control all branches under its jurisdiction and supervise them to provide quality services to guests.

9. Supervise and control the cost of the departments under their jurisdiction to prevent waste.

11. Make important decisions on the operation of subordinate departments, study and formulate various management systems, management plans and institutional settings, and appoint and dismiss middle-level managers of departments.

11. Complete other tasks assigned by the general manager. Job responsibilities of the general manager of catering 2

Job responsibilities:

1. Be fully responsible for handling the daily operation of the hotel and accomplishing the objectives set by the hotel;

2. Formulate the hotel management direction, management objectives, rules and regulations and service operation procedures, specify the responsibilities of managers and employees at all levels, and supervise their implementation;

3. Improve the organizational system of the hotel and the preparation of the operation manual of the post standardization process of each department, so as to make it rational, streamlined and efficient;

4. Coordinate the relationship between departments, negotiate and communicate with hotel management companies in design, engineering, procurement and marketing, and establish a reasonable and effective internal operation mechanism and management system;

5. Communicate with the hotel management company, the third party and the government to handle matters, maintain a good relationship with the public, establish the image of the hotel, and receive important guests on behalf of the hotel;

6. Review the training plans of each team, maintain team building, motivate employees' potential and ensure the growth of the team echelon;

7. cooperate with the personnel department of the headquarters to select, appoint and remove important personnel changes in the hotel. Deciding on hotel organization, staffing, rewards and punishments, and promotion;

8. Supervise the service quality to ensure the best service and care for all guests;

9. examine and approve amendments to hotel rules and regulations, motivate employees and stimulate their enthusiasm;

11. Complete the annual performance plan and budget of the hotel, and approve the payment and income of various funds;

11. Be responsible for all kinds of emergencies, safety and hygiene problems in the hotel.

Requirements:

1. Major in hotel management

2. More than five years working experience in star-rated hotels in the same position, and experience in preparing for the opening of new hotels is preferred;

3. Strong leadership, judgment and decision-making ability;

4. Have rich experience in preparation, opening and operation management of star-rated hotels, and have mature business experience in brand and customer maintenance;

5. Understand the information and development trend of the hotel industry and be familiar with the promotion channels and methods;

6. Highly agree with the development of Wenchuang resort hotel industry and have a keen business sense; Job responsibilities of general manager of catering 3

Job responsibilities:

1. Fully responsible for the overall operation management, inspection and assessment of the store;

2. lead the management team and the employees in the store to complete the operation and management indicators in the annual target liability form, and abide by the company's management rules and regulations (operation manual, financial manual, etc.) to ensure the company's interests;

3. Responsible for organizing all departments in the store to make annual, quarterly and monthly work plans, as well as inspection, implementation and assessment in the implementation process after being reported to the higher authorities for approval;

4. control all expenses in the store, and be responsible for the examination and approval of all expenses, financial statements and month-end inventory table;

5. Be responsible for checking the financial fixed assets account and the physical assets account, so as to ensure that the accounts are consistent; (The turnover and change of personnel in various positions in the user department should reflect the transfer of fixed assets, and the resident manager should sign it after approval)

6. Be responsible for the approval and signing of various daily reports, month-end summary tables and purchase day purchase forms of the store's finance (cashier, warehouse, bar, etc.), and be responsible for their authenticity;

7. Be fully responsible for the use and management of physical assets in the store, and implement the use of equipment to departments and individuals to ensure the safety of equipment use;

8. Be responsible for internal control safety, income and fund safety, food safety, fire prevention and theft prevention in the store;

9. Be responsible for the cost control in the store, as well as the budget and control of labor costs;

11. Be responsible for organizing the daily work meeting in the store, managing the staff in the front office, kitchen, finance, office, logistics and other positions, inspecting and assessing the work attitude and quality of the staff in the above positions, and organizing business training for some positions;

11. Be responsible for customer complaints, crisis handling and maintenance of corporate relations in the store;

12. Be responsible for formulating and reporting the in-store marketing plan, and implement it after being approved by the superior department;

13. Be responsible for the inspection and assessment of environmental sanitation of all departments in the store;

14. Be responsible for communication with superior departments (management companies) and convey various official documents to relevant departments;

15. Complete the temporary work assigned by the general manager.

Requirements:

(1) College degree or above, regardless of gender;

(2) Good communication skills and flexible adaptability can continuously improve the turnover of restaurants. ;

(3) More than 4 years experience in catering management, with working experience in more than 211 seats or equivalent positions;

(4) Management and supervision of routine matters, training, supervision, assessment and summary of the implementation of various rules and regulations;

(5) Experience in handling customer complaints;

(6) Working experience in star hotels is preferred. Responsibilities of general manager of catering 4

First, be fully responsible for handling all affairs of catering franchisees, and lead all employees to work hard to achieve the goals set by catering franchisees;

second, formulate the business direction and management objectives of catering franchise enterprises, including formulating a series of rules and regulations and service operation procedures, specifying the responsibilities of managers and employees at all levels, and supervising their implementation. Formulate a series of prices for catering franchisees, such as house price and gross profit of catering. Be highly sensitive to all kinds of trends in this industry, make market expansion plans and lead the sales department to carry out comprehensive promotion and sales. Read and analyze the monthly report in detail, check the business progress and the completion of the business plan, and take countermeasures to ensure the smooth operation of the catering franchise enterprises;

Third, establish and improve the organization system of catering franchisees, so as to rationalize, streamline and make it efficient. Preside over the weekly inspection report of the general manager's office meeting, and give key comments and instructions on relevant issues. Convey the relevant instructions, documents and notices of the government or the board of directors, handle interpersonal relationships well, and coordinate the relationships between departments, so that catering franchisees can have an efficient working system;

fourth, improve the financial systems of catering franchisees. Read and analyze the daily and monthly supervision of the financial department of catering franchise enterprises to do a good job in cost control and financial budget; Guide financial work; Quarterly financial statements; Check and analyze the monthly business situation; Check the income and expenditure, check the accounts receivable and accounts payable.

Fifth, regularly patrol the public places and the work of various departments of catering franchise enterprises, check the quality of service, and convey the patrol results to relevant departments;

Sixth, the maintenance of catering franchisees;

Seventh, maintain good relations with people from all walks of life, establish the image of catering enterprises, and receive important guests on behalf of catering enterprises;

Eighth, guide the discipline work, cultivate talents, and improve the service quality and staff quality of the whole catering franchise enterprise;

Ninth, set an example, care about employees, and make rewards and punishments clear, so that catering franchisees have a high degree of cohesion, and require employees to complete their jobs with high enthusiasm and responsibility;

tenth, the selection, appointment and dismissal of the deputy general manager and assistant to the general manager of the catering franchise enterprise. Responsible for the recruitment, assessment and department manager of the management personnel of catering enterprises, and decide on the organization setting, staff establishment, rewards and punishments and promotion of catering enterprises. Job responsibilities of catering general manager 5

Job responsibilities:

1. Be responsible for perfecting the company system.

2. Be responsible for perfecting and implementing service processes and operating standards.

3. according to the business objectives required by the company, organize the formulation and implementation of the company's target plan and be responsible for the results.

4. Be responsible for controlling the financial cost according to the financial budget requirements.

5. Be responsible for the formulation and implementation of in-store online and offline marketing strategies, analyze and summarize marketing effects, and be responsible for the results.

6. Be responsible for guiding and supervising the implementation of employee performance appraisal and summarizing the results.

7. Be responsible for customer maintenance, conduct customer satisfaction surveys from time to time, and make corresponding adjustments according to customer opinions in time.

8. Be responsible for the company's social relations activities and establish a good corporate image.

9. Do a good job in restaurant culture construction and training mechanism, and hold a variety of employee culture construction and employee skills upgrading study from time to time.

Job requirements

1. Have more than 5 years of well-known catering management and operation experience and more than 3 years of working experience in the same position.

2. Good organization and coordination, team building, marketing planning and brand operation management.

3. Have good innovation and creativity, create a corporate culture atmosphere, shape and strengthen corporate values.

4. Be able to lead the establishment and improvement of the company's logistics and administrative management system, with a sense of responsibility, strong execution, positive and rigorous work.

5. Have the ability to develop branches and cultivate the operation team of transportation branches.

6. I love the catering industry and have the strategic vision of developing with the company. Responsibilities of the general manager of catering 6

1. Be fully responsible for handling the overall affairs of the hotel, and work with all the staff of the hotel to complete the objectives set by the hotel in time;

2. Formulate the hotel's management objectives and management policies, including formulating various rules and regulations and service operation procedures, specifying the post responsibilities of managers and employees at all levels, supervising the implementation, making market expansion plans, and improving the hotel's market share. Formulate a series of hotel prices, such as vegetable prices, gross profit of catering, etc. Read and analyze all kinds of reports in detail, check the business progress and plan completion, and take countermeasures to ensure the smooth progress of hotel business;

3. Establish and improve the organization and management system of the hotel, make it rational, streamlined and efficient, and preside over the general manager's office meeting. Listen to reports on fire control and quality inspection, give instructions and comments on various problems, convey relevant instructions, documents and notices from the government or the general manager's office, coordinate the relationship between departments, and make the hotel have an efficient working system;

4. Improve the financial system of the hotel, read and analyze various financial statements, check and analyze the monthly business situation, urge the financial department to do a good job in cost control and financial budgeting, and check the income and expenditure, accounts receivable and accounts payable, etc.

5. Regularly inspect the work of public places and departments, check the service attitude and quality, find problems in time and solve them;

6. Cultivate talents, guide the work of various departments, and improve the service quality and staff quality of the whole hotel;

7. Strengthen hotel maintenance and safety management;

8. Select the deputy general manager, assistant general manager, department manager, etc. of the hotel, stipulate the institutional setup, staffing and important personnel changes of the hotel, and be responsible for the hiring, assessment, rewards and punishments, promotion, etc. of hotel management personnel;

9. Maintain good relations with people from all walks of life, establish a good image of the hotel, and receive important guests on behalf of the hotel;

11. Care for employees and set an example to make the hotel highly cohesive, and require employees to complete their jobs with high enthusiasm and responsibility;

11. Be fully responsible for handling the overall affairs of the hotel, and work together with all the hotel staff to accomplish the objectives set by the hotel in time;

12. Formulate the management objectives and management policies of the hotel, including formulating various rules and regulations and service operation procedures, specifying the post responsibilities of managers and employees at all levels, and supervising the implementation, making market expansion plans and increasing the market share of the hotel. Formulate a series of hotel prices, such as vegetable prices, gross profit of catering, etc. Read and analyze all kinds of reports in detail, check the business progress and plan completion, and take countermeasures to ensure the smooth progress of hotel business;

13. Establish and improve the organization and management system of the hotel, make it rational, streamlined and efficient, and preside over the general manager's office meeting. Listen to reports on fire control and quality inspection, give instructions and comments on various problems, convey relevant instructions, documents and notices from the government or the general manager's office, coordinate the relationship between departments, and make the hotel have an efficient working system;

14. Improve the financial system of the hotel, read and analyze various financial statements, check and analyze the monthly business situation, urge the financial department to do a good job in cost control and financial budget, and check the income and expenditure, accounts receivable and accounts payable, etc.

15, regularly patrol public places and the work of various departments, check the service attitude and service quality, find problems in time and solve them;

16. Cultivate talents, guide the work of various departments, and improve the service quality and staff quality of the whole hotel;

17. Strengthen hotel maintenance and safety management;

18. Select the deputy general manager, assistant general manager, department manager, etc. of the hotel, stipulate the institutional setup, staffing and important personnel changes of the hotel, and be responsible for the hiring, assessment, rewards and punishments, promotion, etc. of hotel management personnel;

19. Maintain good relations with people from all walks of life, establish a good image of the hotel, and receive important guests on behalf of the hotel;

21. Care for employees and set an example to make the hotel highly cohesive, and require employees to have a high degree of enthusiasm and responsibility to complete their jobs. ;