Job responsibilities:

1. Be responsible to the general manager, and be fully responsible for the management and daily operation of the catering department to ensure the successful realization of all business objectives.

2, according to the general manager's office work policy to develop specific implementation plans within the department.

3. Grasp the market situation, explore new products, and determine the diet promotion strategy.

4. Organize and implement employee training.

5, regularly check the implementation of health law.

6. Go deep into the restaurant to solicit guests' opinions on the quality of dishes and services, and handle guests' complaints.

Job description:

1. Attend relevant hotel meetings:

(1) Daily morning meeting hosted by the general manager's office;

(2) preside over the daily departmental meeting;

(3) Preside over the weekly work meeting of supervising departments at higher levels;

(4) preside over the monthly department work summary meeting;

(5) Attend work and training meetings in restaurants and kitchens on a regular basis;

(6) Attend and arrange temporary relevant meetings.

2. Daily work inspection:

(1) Check the financial and customer information tables, daily reports of various points, and handover records of departments on duty and on duty.

(2) before and after meals, inspect the hygiene, meal preparation and closing of restaurants, kitchens and meal preparation rooms, and handle problems in time when found.

(3) When starting a meal, inspect the quality of the kitchen products, the working procedures and service specifications of the restaurant, and provide on-site guidance when problems are found.

(4) check the preparations for important events and large banquets.

(5) solicit guests' opinions and handle guests' complaints.

(6) Check whether the specifications, quality, price and cost of food and beverage are consistent.

(7) keep abreast of the consumption of restaurant materials, control costs and reduce consumption.

(8) regularly check the implementation of food hygiene regulations.

(9) do a good job of communication and coordination with the relevant departments of the hotel.

Job responsibilities and job contents of the restaurant manager

Job responsibilities:

1. Be responsible for the food and beverage director and be fully responsible for the restaurant work. According to the work plan of the food and beverage department, make the

monthly work plan of the restaurant, supervise the implementation, constantly improve it in the usual patrol inspection, and complete the indicators and daily operation of the restaurant

.

2. Adhere to the service quality and hygiene standards of the restaurant, constantly improve the working procedures, and lead all the staff to meet the reasonable needs of the guests to the maximum

to ensure the service quality.

3. Be responsible for making monthly training plans for restaurant employees, supervising their implementation and attending training regularly. Constantly enrich the content in the usual

work.

4. Collect all kinds of rationalization opinions and suggestions of employees in time, standardize employees' behaviors according to the rules and regulations of the hotel, pay attention to encouraging and praising subordinates in time, hold regular meetings of supervisors and employees in the restaurant, exchange ideas with employees, mobilize employees' enthusiasm to the maximum extent, and rationally allocate labor.

5, master the daily management work, organize personnel according to the specific reception work, and coordinate the work of each team.

6. Ensure that the facilities and equipment in the dining room area are in good condition, and maintain them regularly, and strictly manage the materials and utensils in the dining room, so as to ensure that the accounts and materials are consistent, keep them in good condition and put an end to waste.

7. resolutely carry out the instructions of the superior, strictly abide by the hotel system and regulations, and set an example.

8. Handle guest complaints and establish good relations with customers.

Job description:

1. Attend relevant meetings

(1) Daily meeting presided over by the catering director;

(2) supervise the work meetings of the higher-level departments every week;

(3) weekly food and beverage coordination meeting;

(4) monthly department work summary meeting;

(5) Preside over the restaurant staff meeting once a month;

(6) Preside over the weekly meeting of supervisors of each team in the restaurant;

(7) Participate in the training of departmental staff according to the training plan;

(8) Attend relevant departmental meetings.

2. Daily work inspection:

(1) Check all kinds of reports: guest information report, business report, restaurant shift record, guest opinion list, employee assessment attendance sheet, guest history file table, facility and equipment inspection and repair application summary table.

(2) patrol inspection: patrol and inspect the work of the front and back office before, during and after each meal, and handle problems in time when found; Spot-check employees' gfd, labor discipline and restaurant hygiene, supervise the implementation of restaurant working procedures and norms on the spot, and coordinate with the kitchen; Solicit guests' dining opinions, meet guests' reasonable requirements and handle guests' complaints; Control the consumption of restaurant materials, reduce costs, do all kinds of energy-saving work, and urge to do a monthly inventory; Preside over VIp reception and implement specific work according to requirements; According to the customer situation, urge each team to allocate personnel in time and do a good job of communication and coordination.