the manager of the food and beverage department [management hierarchy] is directly superior: the deputy general manager of the hotel is directly subordinate: the managers of all restaurants [job responsibilities ]1. Carry out the management instructions of the general manager and adhere to the principles of "market-oriented, efficiency-centered, quality-oriented and cost-centered". 2. Be responsible for formulating various business plans of the Food and Beverage Department, organizing, coordinating, directing and controlling the accurate implementation of various jurisdictions. Responsible for doing a good job in the marketing, quality and cost management of the department and carrying out the activities of "learning advanced and finding gaps" in depth. 3. Preside over the regular meeting of the department, listen to the reports of various parts, supervise the work progress and solve the problems in the work. 4, responsible for the safety and daily quality management of the department, check and urge all departments to work in strict accordance with the work procedures and quality standards, and implement standardized operations. 5. Be responsible for analyzing the business activities on a monthly basis, studying the business situation and budget control in that month, analyzing the reasons, proposing measures, improving management, opening up markets, practicing economy and improving economic benefits. 6. Be responsible for the on-the-job business training of employees in this department, strengthen the education of the basic purpose of completely satisfying guests, urge all departments to pay special attention to the training work in a planned way, and improve the business quality of all employees. 7. Establish a good customer relationship, listen to and collect opinions from guests and customer units extensively, handle complaints seriously, and constantly improve the work. 8. Review the business report of the day, master the reservation, supply of goods and kitchen preparation of the day, understand the important banquet of the day and the relevant information and special requirements of the guests, and carefully organize and make all preparations. 9, responsible for urging relevant personnel to do a good job in food hygiene, cost accounting, food prices, supply standards, etc., actively support the research of dishes, and constantly introduce new ones. 11, communicate with other departments and offices, coordination, do a good job. 11, responsible for the property management of the food and beverage department, formulate plans for the purchase, renewal and transformation of various equipment, and constantly improve the service items. 12, responsible for the development of catering department management personnel and service, staff assessment standards, carefully assess the daily work performance of department management personnel, stimulate the morale and enthusiasm of employees, and constantly improve the management efficiency. 13, control the standards, specifications and requirements of food and drinks, correctly grasp the gross profit margin, pay special attention to cost accounting, strengthen the management of food raw materials and articles, reduce costs and increase profits. 14, pay special attention to the basic construction of the staff, be familiar with and master the employees' ideological status, work performance and business level, and carry out regular courtesy education and professional ethics education. 15, pay special attention to the maintenance of equipment, facilities, make it often close to the intact state, and get reasonable use, strengthen daily management, to prevent accidents. 16, pay special attention to health and safety work, organize inspection of personal, environmental, operational and other aspects of health appraisal, implement the beverage hygiene system, carry out regular security and fire prevention education, and ensure the safety of restaurants, kitchens and warehouses. 17. Understand the purchase channels and prices of food raw materials in the purchasing department, check the purchase and inventory situation, take effective measures to reduce costs and inventory, control cost accounting, and improve gross profit margin. 18, do a good job in ideological and political work, pay special attention to the spiritual civilization construction of the whole department, and care about employees' lives. (II) Manager of Huayuanting, Imperial Garden and Heyuan [management hierarchy] Direct superior: Manager of Food and Beverage Department directly subordinate: foreman of Huayuanting, Imperial Garden and Heyuan, head chef of each restaurant [job responsibilities ]1. Assist the manager of Food and Beverage Department to do a good job in the management of restaurants and kitchens, carry out the work instructions of the manager of Food and Beverage Department and report to the manager of Food and Beverage Department. 2, presided over the formulation of the rules and regulations of the restaurant and kitchen, strengthen the inspection and assessment of the restaurant foreman, chef and other management personnel, and constantly improve the quality management of restaurant service and kitchen dishes. 3. Participate in making the business plan of the Food and Beverage Department, review all kinds of business reports, and prepare all kinds of menus according to the season and market demand. 4, responsible for the analysis and accounting of operating costs, adhere to the daily settlement of food raw materials and drinks. 5. Grasp the specific conditions of important banquets and large banquets, and earnestly implement the work of restaurants and kitchens. 6, responsible for the restaurant and kitchen system cleaning and fire safety work. Supervise the restaurant foreman, kitchen chef and other management personnel to strictly implement the relevant regulations and systems, and organize regular inspections and assessments. 7. Participate in the renewal and transformation of parts, and be responsible for the management of all kinds of equipment and property. 8, do a good job in labor deployment, know fairly well about subordinate employees, closely contact the restaurant foreman, chef, according to each employee's specialty, reasonable arrangement of posts. 9. Attend the regular meeting of the Food and Beverage Department, report the operation status of this department, consult with other departments in combination with daily tasks, hold regular meetings of this part, arrange daily tasks, and complete uploading and issuing. 11, reasonable arrangement of personnel shifts, scientific division of labor, regular performance evaluation of subordinates, rewards and punishments according to the reward and punishment system. 11, completes the work log, completes the work plan and work summary. 12, responsible for collecting and handling the guests' opinions and complaints about the quality of catering, trying to meet the various needs of guests and improve the quality of catering services. 13, understand the purchase channels and prices of food raw materials, and check the purchase and inventory situation, and take effective measures to reduce costs and inventory. 14, do a good job in the ideological and political work of employees, care about employees' lives, and pay special attention to the spiritual civilization construction of this part, although it is not so absolute, it can be used.