manager of food and beverage department

1. hierarchical relationship

1. direct superior: general manager

2. direct subordinate: deputy manager of food and beverage department

2. job requirements

1. college degree or above, systematic training in food and beverage management, and more than 8 years experience in food and beverage management.

2. Have rich catering expertise in catering service, cost control, cooking technology, facilities and equipment maintenance, marketing, food nutrition and hygiene.

3. Have a strong sense of professionalism and responsibility, be loyal to the enterprise, work hard, pay attention to efficiency, adhere to principles, be unselfish, be fair, know people and be good at their duties.

4. I have strong organizational and management skills, can make various catering plans scientifically, effectively control catering costs, arrange work reasonably, supervise the implementation of various catering service norms and food quality standards, and have strong oral expression skills and the ability to write business reports.

5. Be healthy and energetic.

III. Responsibilities

Be fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation and management of the Food and Beverage Department, ensuring the provision of high-quality and efficient food and beverage services for guests and controlling costs.

1. Be responsible for formulating the marketing plan, long-term and short-term operating budget of the Food and Beverage Department, and lead all employees to actively achieve and exceed the operating targets.

2. preside over the establishment and improvement of various rules and regulations, service procedures and standards of the food and beverage department, and supervise their implementation.

3. Go to various departments regularly to listen to reports and check the work situation, control the revenue and expenditure of the food and beverage department, set the food and beverage price, supervise the procurement and inventory work, and carry out effective cost control.

4. Check the work of managers and the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, complete all the work well, and control the cost effectively.

5. regularly study new dishes with the deputy manager of the food and beverage department and the executive chef, launch new menus and carry out targeted promotional activities.

6. Be responsible for the appointment of the heads of subordinate departments and the daily supervision of their management, and regularly evaluate the performance of subordinates.

7. Organize and implement the service technology and cooking technology training for the staff of the Food and Beverage Department, improve the quality of the staff, and establish a good image and reputation for the hotel.

8. establish a good relationship with guests, actively solicit their opinions and suggestions on catering, and actively and seriously handle their complaints, so as to ensure that the catering needs of guests are met to the maximum extent and improve the quality of catering services.

9. Pay attention to safety and food hygiene, and earnestly implement it? Food hygiene law? , to carry out regular security and fire prevention education, to ensure the safety of guests and restaurants, kitchens and warehouses.

11, do a good job of communication, coordination and cooperation between the food and beverage department and other departments.

11. Attend the daily general manager's work meeting and preside over the daily food and beverage department meeting to ensure the effective implementation of the hotel's work instructions.

12. Complete other tasks assigned by the general manager.