Job responsibilities of restaurant general manager

With the development of society step by step, each of us may come into contact with job responsibilities, and formulating job responsibilities will help to improve the internal competitiveness and work efficiency. So how to formulate job responsibilities to play its greatest role? The following is the job responsibilities of the general manager of the restaurant I collected for you. Welcome to learn from and refer to it. I hope it will help you.

Job responsibilities:

1. Formulate and implement the overall strategy of catering enterprises or large and medium-sized catering stores (Chinese food, hot pot, teahouse) to achieve the overall business objectives of catering projects.

2. Be responsible for the overall management of the operation of catering stores. Establish and improve a unified and efficient organizational management, operation system, service system and brand system.

3. Be responsible for the operation system of the store. According to the company's annual business objectives and market conditions, reasonably organize the formulation, revision and implementation of the annual catering business plan, and supervise and control the implementation process of the business plan. Formulate market expansion plans, increase store sales, formulate hotel price system, and ensure store operating gross profit.

4. Be responsible for the organizational system of the store. Formulate rules and regulations and service operation procedures, stipulate the organization setting of stores, stipulate the post responsibilities of managers and employees at all levels and supervise their implementation. Responsible for the hiring, assessment, rewards and punishments, promotion, etc. of the hotel's deputy general manager, assistant general manager and department manager. Responsible for guiding, managing and supervising the work of subordinates in the store, organizing employee upgrading training, and constantly improving the quality and efficiency of team work.

5. Be responsible for the service system of the store. Regularly check the store's business conditions, solve the problems of various departments in time, improve the financial system, improve the environmental quality, and ensure the smooth progress of catering business. Responsible for the monitoring, time, progress, follow-up and supervision of all kinds of promotional activities in stores.

6. Be responsible for the brand system of the store. Establish the brand system of stores, organize promotion channels, do a good job in product positioning and brand characteristics, establish a food safety guarantee system, and continuously improve customer satisfaction and brand reputation.

Requirements:

1. College degree or above, over 31 years old, with more than 8 years management experience in chain catering industry, and more than 2 years as deputy general manager of large and medium-sized catering stores.

2. Have full management experience in catering enterprises and catering stores, and be familiar with strategic planning, operation management and brand promotion of catering enterprises.

3. Have a broader business vision and faster overall operation ability, and be good at building a learning organization.

4. Be rigorous, patient, meticulous, able to adapt to strong work pressure and have a high degree of professionalism.

5. Have strong communication skills, good professional image, clear and agile thinking and strong logical analysis ability.

6. It has good social resources and the ability to expand major customers. ;