It belongs to the director of catering, the executive chef and the clerk of the catering department.

1: the director of food and beverage

(1) is responsible for formulating the marketing plan, long-term and short-term operating budget of the food and beverage department, and leading all employees to actively achieve and exceed the operating targets.

(2) Check the work of the management personnel, the implementation of restaurant service standards and various rules and regulations, take measures in time when problems are found, and successfully complete various reception tasks.

(3) 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.

2: Executive Chef

(1) Responsible for the planning and replacement of various Chinese menus, and the examination and approval of product specifications and raw material procurement specifications according to the business objectives and policies of hotel catering and various production task indicators.

(2) according to the characteristics of each post and the business situation of the restaurant, work out the kitchen work schedule and check the staff's attendance assessment

(3) actively seek the guests' opinions on the restaurant environment and the quality of the dishes, and take effective improvement measures to deal with the guests' complaints about the quality of the dishes.

3: the clerk of the food and beverage department

(1) completes various tasks assigned by the director and manager of the food and beverage department. Make all kinds of reports and forms of the department, classify and save all kinds of reports, and bind and file them regularly.

(2) attend the regular meeting of the department and keep the meeting records. Handle the daily affairs of the department, answer the phone, make records, properly handle them, and accurately convey the instructions of the superior.