The highest person in charge of the food and beverage department of a large hotel is the food and beverage director or food and beverage manager. Catering department staff positions are catering general manager, executive chef, head chef, lobby manager, etc., but the highest position is still the catering general manager. Catering director is the hotel catering department of senior management positions. Catering director in the hotel general manager or resident manager under the leadership of the hotel is responsible for the catering business facilities catering food production and catering services. Its main responsibilities are: the development of annual and monthly business plan and regular analysis and supervision of the system staff to actively complete the hospitality tasks and business indicators; the development of strict service standards and operating procedures, inspection of the work of management personnel and the restaurant's service attitude, service procedures, as well as the quality of the products produced by the department of the quality of the product and the implementation of the rules and regulations.