Job responsibilities of catering project manager

In today's society, each of us may come into contact with job responsibilities, which include job scope, responsibility for achieving job objectives, job environment, job qualifications and the relationship between posts. So what kind of job responsibilities are effective? The following is the job responsibilities of catering project manager I collected for you. Welcome to share.

Job responsibilities of catering project manager 1

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 trends and raw material prices, control CVP marginal cost, effectively control operating costs and reduce operating expenses, thus ensuring 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 catering project manager 2

1. Authority:

1. Conduct job assessment on department heads, foremen and employees. According to their management and work, they have the right to praise or criticize, reward or punish.

2. Have the right to suggest to the general manager the appointment and removal of the above-mentioned management cadres, and the right to suggest to the general manager the appointment and removal of staff below the foreman.

3. According to the actual situation and work needs of this department. Have the right to increase or decrease employees and transfer the work of subordinates.

4. Have the right to assign work and production tasks to subordinates and give them instructions.

5. Have the right to handle all daily business and routine work within the Food and Beverage Department.

2. Responsibilities:

1. Be responsible for the general manager and the daily operation and management of the catering department.

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

3. formulate the business policies and plans of the food and beverage department.

4. Preside over the daily meetings of the Food and Beverage Department, get to know the customer's situation on that day, arrange the work of subordinates reasonably, and be responsible for coordinating the internal work of the department so that the work can be carried out in a coordinated and smooth manner.

5. Be responsible for the supervision and inspection of the restaurant, find and correct the problems in service in time, handle the complaints of guests seriously and responsibly, and control the whole process of the service of the restaurant

6. Draw up the monthly business indicators of the catering department. Review the daily business report of the food and beverage department, conduct business analysis and suggest business methods.

7. Keep good communication with the head chef and chef, and timely convey the customers' opinions and suggestions on the dishes to the kitchen department, so as to ensure the stability and continuous improvement of the quality of the dishes and create new varieties of colors.

8. Attend the regular meetings and business coordination meetings held by the general manager, and establish good relations with the public.

9. Supervise the work of subordinate managers, communicate well with subordinates, and help them continuously improve their business ability.

3. Business requirements:

1. The manager of the food and beverage department is a senior manager of the hotel, and his familiarity with the hotel business and management skills are required to be higher than those of other management.

2. Be familiar with the business of the catering department, be good at work planning, and be good at business promotion and marketing.

3. The catering department is a department that directly provides face-to-face service to the guests in the hotel, with large guest flow, complex tastes and requirements, long service duration and high requirements. As the manager of the catering department, you should be familiar with and grasp the laws and characteristics of this work, and carefully supervise the management and employees to do a good job in service.

4. At the same time, do a good job in hotel marketing and sales.

4. Work content:

1. Understand and master the situation of subordinate departments, including the business situation, the quality and technical situation of employees, and effectively do a good job in management.

2. Work out the work plan of the department in charge and supervise the work of each department.

3. Pay special attention to service quality:

(1) Inspect all rooms and products, give work guidance, and solve problems in time when found.

(2) Before important banquets and key guests start eating, they should be carefully inspected according to the requirements of banquet inspection, and the problems or inappropriate places should be corrected in time and followed up personally.

(3) Check whether employees of all types of work are working according to the operating rules, check their appearance, appearance, work efficiency, technical proficiency and service attitude, and supervise them to maintain a high service level.

(4) Check the food quality with the executive chef.

(5) Always ask guests for their opinions on service and food quality; Properly handle guest complaints.

4. Strengthen material management and improve economic benefits.

(1) Understand and master the use of food raw materials and guide the waste of food raw materials; Increase or decrease consumables according to the guidance of the catering industry in the off-season to avoid loss or waste caused by out-of-stock or backlog; Familiar with the inventory situation.

(2) instruct the department to strengthen the management of food, so as not to let the food go bad.

(3) Control the standards, specifications and requirements of raw materials and beverages in the water bar, and control the cost and gross profit margin.

5. Strengthen the education and training of staff and improve the quality of employees.

(1) Educate employees to abide by the law, obey the leadership and management, cultivate and improve employees' hotel awareness, and consciously do their jobs.

(2) Understand and master employees' ideological status, work performance, business level and family status, and carry out ideological education in a targeted manner to help them solve some practical problems and difficulties, so that they have a sense of belonging, responsibility and dedication.

(3) The key point of management is to do a good job in the management of managers above the foreman, and strict training and management for them is the fundamental guarantee to improve the hotel management level and service level.

6, in accordance with the provisions of the food hygiene law, strictly abide by the health management system. Establish personal, post, operation and other aspects of health standards, and implement regular and irregular health checks to ensure the food safety of guests.

7. Assist the finance and warehouse management to do the monthly inventory of furniture and fixed assets

8. At the same time, complete other tasks assigned by superiors;