Job responsibilities of catering business department

Nowadays, the frequency of job responsibilities is increasing, and job responsibilities mainly emphasize the responsibilities that should be done within the scope of work. Do you know the format of job responsibilities? The following are the job responsibilities of the catering business department that I have compiled for you. Welcome to share.

Job responsibilities of the catering business department 1

(1) The catering marketing manager is under the leadership of the general manager of the restaurant. Carry out various sales return visits.

(2) deeply understand the consumption trends of the company's regional characteristics and grasp the dining information immediately. Feedback to the department head.

(3) Responsible for completing the marketing targets issued by the company, actively making customer return visits, tapping new customers, and expanding corporate brands

(4) Cooperate with the reservation department to complete the improvement of relevant customer information, fill in the corresponding reservation information according to the regulations of the department, and do a good job in communication and coordination with various departments on the floor

(5) Assist the department to formulate the overall market development strategy and specific implementation plan

(6) Comply with various rules and regulations formulated by the company. Some requirements in the system, such as the special approval of the general manager due to post

(7) need to provide corresponding information every week, and feed back the customer information to the reservation desk

(8) visit the company's billing customers every month. For example, units or individuals who sign bills should collect business funds, and the collection period should be implemented according to the provisions of the agreement, and special circumstances should be submitted to the general manager for approval. If there is no special approval, the corresponding amount will be deducted from the performance bonus

(9) Cooperate with the floor manager to track the guest complaints and handle the good relationship with the guests

(11) Strictly abide by the company's property system and information confidentiality system, and do not disclose the job responsibilities of the information catering business department of this restaurant. 2

1. Be fully responsible for the operation and management of the catering department and be 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 trend and raw material quotation, control CVP marginal cost, effectively control operating costs and reduce operating expenses, so as to ensure 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. Job responsibilities of the catering business department 3

1. Be responsible for the general manager and the overall work of the catering department.

2. To carry out all work tasks and work instructions issued by the general manager, and take an important responsibility for the management of the diet.

3. Formulate the business policies and plans of the catering department.

4. preside over the ministerial meeting of the daily catering department, and coordinate the work of all units within the department, so that the work can be carried out in a coordinated and smooth manner.

5. draw up the annual budget plan and business indicators of the food and beverage department. Review the daily business statements of all units in the food and beverage department, conduct business analysis and make business decisions.

6. Review and instruct reports and applications submitted by subordinate units and individuals.

7. Discuss with the executive chef, chef and banquet department how to improve the quality of food and create new varieties of colors; Formulating or revising the menu menu menu of year, season, month, week and day; Set the cost standard of food and beverage.

8. Attend the regular meetings of managers of various departments and business coordination meetings convened by the general manager, and establish good relations with the public.

9. Supervise the work of subordinate managers to help them improve their business ability. Responsibilities of the catering business department 4

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

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. ;