Collection of Job Responsibilities of Food and Beverage Director 15

In the era of continuous progress, job responsibilities are indispensable in many occasions. Job responsibilities can clarify what everyone's job responsibilities are, what kind of work they should undertake, what responsibilities they should take, how to do it better, what they should not do, and so on. I believe many friends are very upset about formulating job responsibilities. The following are the job responsibilities of the food and beverage director I have compiled for your reference, hoping to help friends in need.

responsibilities of the food and beverage director 1

1. Assist the general manager of the food and beverage division to formulate the food and beverage management policy and management objectives, formulate the rules and regulations, service operation norms and work procedures related to kitchen affairs, and supervise their implementation;

2. Improve the catering and kitchen service system, supervise the implementation of the post responsibility system for the kitchen, and create an efficient kitchen service system;

3. Organize the chefs of various restaurants to plan and design menus, and develop the company's zhengwei series of dishes;

4. inspect the safety and hygiene of all restaurants to ensure that drinks and food meet the hygiene and quality requirements;

5. Be responsible for completing other tasks assigned by superiors. Job responsibilities of the food and beverage director 2

Job responsibilities:

Planning and reporting

1. Formulate the annual and monthly management plan of the hotel food and beverage department, and ensure that relevant personnel can fully understand it.

2. submit the annual and monthly work plans of the food and beverage department to the food and beverage director of the hotel management company regularly as required, and follow the coordination of the food and beverage director of the management company.

3. submit all kinds of reports on catering of the designated hotel to the director of catering of the hotel management company on a regular basis.

4. Review the work plan and work report submitted by the restaurant manager and the executive chef.

policies, standards and processes

1. set standards according to the organizational structure of the management company and formulate job descriptions for all employees in the food and beverage department. It shall be implemented after the coordination of the hotel human resources department and the approval of the general manager of the hotel.

2. Ensure the implementation of the catering system and product standards formulated by the hotel management company.

3. update and improve the service process design and management system, streamline the operation procedures, and submit them to the food and beverage director of the management company for approval and implementation.

performance evaluation

1. Monitor all operations of restaurants and kitchens related to services, products and facilities.

2. Formulate and evaluate the annual performance appraisal of restaurant managers and executive chefs. Standards and methods of annual performance appraisal and inspection of grass-roots managers in examination and approval departments.

Human resources

1. Nominate the appointment and removal of the restaurant manager and the executive chef, and submit them to the resident manager for approval.

2. Approve the appointment and dismissal of all catering department managers except the restaurant manager and the executive chef, and submit them to the hotel human resources department for filing.

3. Implement the training plan and human resources development plan of the Food and Beverage Department according to the group's human resources policies and plans.

4. according to the per capita efficiency and actual needs, formulate the guidelines for the allocation of personnel in various positions in the food and beverage department, and submit them to the resident manager for approval and the food and beverage director of the management company for horizontal statistical analysis and reference.

5. Keep good communication with employees and keep abreast of their state of mind.

operation and management

1. Understand the market information and competitors' situation, do a good job in market positioning, and cooperate with the resident manager and general manager to make decisions in time.

2. Attend hotel meetings, preside over departmental meetings, implement relevant contents of hotel meetings, understand the work of departments, and arrange departmental work.

3. Supervise and strengthen fire prevention, theft prevention and food hygiene, control the standards and specifications of food and drinks, and ensure product quality.

4. plan various important activities of the food and beverage department, such as food festivals and holidays.

5. Understand the development of the catering market, master the cuisine status of the hotel, formulate a cuisine innovation plan suitable for the current hotel market, and supervise the executive chef to implement it.

6. Supervise the management personnel to do a good job in service innovation and ensure a high service level.

7. patrol the dining room, kitchen and backstage areas daily to master the service and management trends.

8. read the daily business report every day to understand the business situation of departments and regions, grasp the business trend, and make timely adjustments when problems are found.

9. Visit important customers of hotel catering, keep good communication with hotel guests and master their consumption psychology.

11. coordinate and deploy the whole dining environment and facilities.

11. Control the cost of raw materials, reduce waste, and formulate a reasonable pricing strategy, so as to effectively control the gross profit margin. Responsibilities of Food and Beverage Director 3

1. Responsible for team building of food and beverage distribution center (team personnel training, team cohesion improvement, etc.);

2. Be responsible for the construction of the operation flow and management system of the catering and distribution center;

3. Be responsible for the control of meal quality and service quality in catering and distribution centers (improving customer satisfaction, etc.);

4. Be responsible for the cost control of the catering and distribution center (meal cost, utilities, gas, etc.);

5. Be responsible for the safety control of catering and distribution centers (food safety, personal and property safety); Job responsibilities of food and beverage director 4

Job responsibilities:

1. Plan marketing and publicity activities according to the company's requirements and combining with the local market, and personalize the marketing of each direct branch, publicize the company's concept locally and establish the company's image.

2. according to the business conditions of the company's direct branches and the development of market competition, put forward the improvement plan and implement it; Draw up the next marketing plan and adjust the plan.

3. manage and maintain the company's important customer relationships, and establish good relationships with the company's franchisees or potential franchisees.

4. establish customer files, establish a regular return visit system and a satisfaction survey system and implement them.

5. Implement standardized operation system and unified system, issue and improve all kinds of standard operation manuals of the company, and organize supervision and guidance on all standards of franchise stores.

6. find out the problems existing in the operation of each franchise store and rectify them, and supervise the implementation.

7. supervise the work of the staff in this department, train the staff in this department in management knowledge and professional knowledge, and lead the team to carry out management work efficiently and pragmatically;

8. Participate in the planning and feasibility analysis of catering projects invested by enterprises;

9. Work out the effective process and standard scheme for the operation and management of invested projects, and organize training and implementation;

11. Evaluate the catering projects operated by the Group and formulate effective measures to solve operational problems;

11. Effectively formulate the overall marketing promotion plan and activities of the catering projects under the company;

12. Normal evaluation and analysis of problems in the operation process, and put forward improvement measures;

1. formulate relevant operation and management systems according to the company's strategic objectives and management objectives.

2. Be responsible for the overall operation, team building, training and management of the company.

3. Be responsible for the operation management, marketing plan planning and cost control of all stores in the company.

4. Complete other tasks assigned by the general manager.

Qualifications:

1. College degree or above, major in business management and hotel management is preferred;

at least 2 or 4 years experience in restaurant chain management, and at least 3 years working as operation director in large and medium-sized restaurant chain enterprises;

3. Be familiar with the operation norms and processes of restaurant chains, have their own unique views on the operation of the restaurant industry, have insight into the development trend of the industry, and have outstanding strategic vision;

4. Excellent communication skills and overall planning skills. Job responsibilities of the director of catering 5

1 Job responsibilities of the deputy director of catering

1. Assist the manager of catering department to carry out catering business and sales activities and complete the planned targets. Provide daily sales statistics and prepare monthly business reports. Participate in the formulation of annual budget and menu cost and price.

2. Review the daily business reports, daily notebooks and guest complaints of all departments under the Food and Beverage Department, correct any problems found in time, and report to the manager of the Food and Beverage Department.

3. Check all restaurants, bars and kitchens in the catering department to ensure the quality of catering products; Make preparations before the meal; At the peak of the meal, visit the site to direct and supervise the subordinates to ensure the quality of service.

4. Implement various rules and regulations of the Food and Beverage Department to solve personnel problems; Constantly create a good and harmonious working atmosphere and environment in the department; Evaluate employees, implement employee training plan and improve service quality.

5. implement the promotion plan of the food and beverage department, organize and coordinate relevant departments to ensure the smooth progress of the promotion activities.

6. Complete other tasks assigned by superiors.

2 Responsibilities of the Deputy Director of the Food and Beverage Department

1. Under the leadership of the general manager of the hotel, carry out the hotel's business policy and various rules and regulations, conscientiously implement the leadership decision, be fully responsible for all the business management of the food and beverage department, and take leadership responsibility for the target management responsibility system and business indicators, operating income, gross profit margin, expense rate, departmental quality service rate, safety and accident-free rate and other indicators issued by the hotel.

2. under the guidance of the finance department, prepare the budget indicators of this department, and on the basis of being approved by the board of directors and incorporated into the budget of the whole store to form the planned objectives, adopt flexible and diverse ways to comprehensively organize and implement them.

3. Grasp the changes in guest demand, customer source status and market demand, carry out various promotional activities, negotiate with restaurant managers and chefs on the promotion activities of special foods and special dishes, and do a good job in organization.

4. hold regular business meetings of the catering department, check the work of kitchens and restaurants, supervise the direct subordinates, analyze the existing problems, and propose improvement measures to continuously improve the management level, service quality and economic benefits of the catering department.

5. coordinate the relationship between the catering department and the front desk, guest room, warehouse, finance and other departments, and be responsible for the supervision and inspection of large and medium-sized banquet activities and the reception of important guests.

6. master and control the comprehensive gross profit margin of the food and beverage department and the gross profit margin of all restaurants, control the food cost and expenses, put forward the price strategy and price adjustment plan in time, and organize the implementation after reporting to the general manager and the finance department for approval.

7. Assess the working conditions of managers at all levels, correct the problems in time when found, supervise and inspect the training work of kitchens and restaurants, and improve the quality of personnel and professional technical level.

8. create a friendly and harmonious working atmosphere and working environment within the department, improve services, raise standards, motivate employees, give play to the role of subordinates, and cultivate them. Evaluate employees' performance, decide the promotion of subordinates, and develop and establish beneficial employee relations.

9. hold regular departmental meetings, convey relevant instructions of the hotel, summarize the work of the previous period, listen to the report, make internal coordination, check and summarize the implementation of the work arranged at the last regular meeting, and arrange the tasks for the next period.

11, publicity, education, implementation of fire safety, public security, traffic safety and other relevant systems and regulations.

11, earnestly do a good job in energy saving and consumption reduction, regularly supervise and check the operation and maintenance of electrical equipment and facilities in restaurants and kitchens, as well as the implementation of various material consumption indicators, and control the proportion of various operating expenses.

3 Responsibilities of the Deputy Director of Catering

1. Responsibilities:

① The Deputy Director and the Director * * * share legal person responsibilities and are directly responsible to the Director; When entrusted by the director to preside over the overall work, he should take full responsibility for the enterprise.

(2) assist the director in his work, preside over some daily work according to the principle of division of responsibilities, and take the main responsibility for his own work.

(3) to supervise and inspect the implementation of the responsibility system for employees in various positions within the scope of their responsibilities.

④ pay special attention to the ideological education and business training of employees, and conduct regular training and assessment for employees to gradually improve their quality.

⑤ employees who have made outstanding contributions or seriously violated discipline within the scope of their responsibilities should provide information and suggestions on rewards and punishments to the director in time.

⑥ care about workers' lives and help them solve practical difficulties as much as possible.

2. Main functions and powers:

① Assist the director in managing people, finances and materials, and propose to the manager the appointment, removal and transfer of internal personnel. Specific implementation after approval.

(2) put forward opinions on major rewards and punishments for employees, and the manager will be responsible for implementing them after approval.

③ Have the right to suspend the employees who violate the discipline seriously.

④ Have the right to temporarily transfer employees and coordinate internal relations.

⑤ Have the right to inspect the work within the jurisdiction at any time.

⑥ when entrusted by the director, you can exercise the functions and powers of the director. Responsibilities of Food and Beverage Director 6

1. Be fully responsible for food and beverage management, formulate the annual budget of food and beverage and realize the business plan to achieve the goal;

2. Be responsible for developing new products with the head chef, and launch corresponding innovative products in time with keen market insight;

3. Formulate new product sop process, department management system and service training plan;

4. Be responsible for the construction and training of talent teams to ensure high-end quality services;

5. according to the annual task plan, do a good job of breaking down the objectives and ensure that the responsibilities are implemented to the management groups and employees at all levels;

6. achieve the company's monthly, quarterly and annual objectives and tasks on time;

7. set up and improve the supervision department, refine a series of measures for continuous improvement and management upgrade, and ensure that stores implement the company's unified standards and norms;

8. Control the food safety risks of products in time to ensure that the brand maintains a healthy and sustainable vitality. Job responsibilities of food and beverage director 7

1. Job name: operation director 2. Job level: level 2

3. Direct supervisor: general manager (chairman)

4. Management objects: branches, training department, distribution center, market development department and franchise department

5. Work content:

Monthly business objectives, develop work plans, supervise the daily operation and management of various departments, ensure the provision of high-quality catering services to guests, scientifically and effectively position the service items in operation, improve the organizational structure, working procedures and rules and regulations of each branch, and expand feasible branches, franchisees and cooperation projects according to market research

6. Job responsibilities:

1. Under the authorization of the general manager, be fully responsible for the daily operation and management of the company.

2. Earnestly implement the company's resolutions, and regularly report to the general manager on the operation and management of the enterprise.

3. according to the requirements of target management established by the company, be responsible for formulating the company's business management plans and schemes, and organize the implementation of the duties of the director of catering operations.

4. Establish and improve the company's organizational management system, formulate a reasonable workflow, and establish a streamlined and efficient operating architecture system.

5. Be responsible for human resource management of the company, rationally develop and utilize human resources, and cultivate, select and appoint them.