The manager of the restaurant is big. The manager manages the whole restaurant, while the chef manages the kitchen.

Job responsibilities:

1. Under the leadership of the food and beverage manager, be fully responsible for the organization and command of Chinese and western food kitchen production.

2. Coordinate with various departments, organize and direct kitchen work, and cook dishes for important guests and banquets.

3. Be responsible for determining the name of Chinese kitchen dishes, main ingredients, ingredients, seasoning amount, cooking method, cost and sales price.

Task:

1. Supervise the activities of employees and subordinates to make them comply with the hotel regulations.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

above content reference: Baidu Encyclopedia-Catering Manager