immediate superior: deputy general manager in charge of catering

immediate subordinate: the head of catering department and the executive chef

[job responsibilities] are fully responsible for the management of catering services and food supply in the hotel.

1. formulate and organize the implementation of all business operation plans of the food and beverage department.

2. supervise and implement various standardized management systems of the department.

3. assess the moral performance of managers and supervisors of direct subordinate departments and implement incentives and training.

4. attend the coordination meeting of hotel department managers.

5. Hold regular meetings, cost control meetings and budget meetings of this department on a regular basis.

6. check the operation, information feedback and all safety, health and service work of the subordinate departments.

7. formulate and improve new plans and measures for various operations and management.

8. Be familiar with the main target markets of the hotel, understand the catering needs of consumers, and develop and provide catering products and services that can meet their needs.

9. Work with the chef to plan and design the fixed menu and the variable menu, and constantly introduce new dishes.

11. Manage and control the purchase, acceptance and storage of catering to reduce costs and waste.

11. Supervise the head chef to manage the kitchen production scientifically, improve the kitchen organization, make reasonable layout, ensure the quality of dishes, reduce the waste in production, and mobilize the enthusiasm of kitchen staff.

12. strengthen the daily management of the restaurant, improve the quality of customer service, and cultivate the management and supervision level of the restaurant manager.

13. Promote banquet sales, strengthen banquet organization and management, and improve banquet service quality.

14. patrol the market together with the chef and the buyer every week, check the storage room and cold storage, etc. to understand the inventory and market conditions.

15. hold a weekly food and beverage cost analysis meeting to review the cost of dishes and drinks.

16. Make catering sales promotion plans to expand catering sales channels and increase catering sales.

17. Give full play to the enthusiasm of all employees, supervise the implementation of the training plan of the department, and implement effective incentives.