Responsibilities of the manager of the food and beverage department of a shopping center

Release date: July 31, 27 Source: Author/Anonymous

1. Responsibilities of the manager:

1. Always talk with customers to find out their satisfaction.

2. Maintain good relations with customers to meet their expectations or even higher, so that every guest can enjoy it.

3. Use good interpersonal and communication skills to communicate, cooperate and perform management functions with work partners and manufacturers like customers. In handling daily affairs, we should be humble, courteous and well-founded, and strictly enforce the law.

4. Manage the opening and closing of shops without supervision.

5. Spot check the food output, service speed and quality, quality of semi-finished products and finished products, cleanliness and hygiene standards of stall products from time to time.

6. Supervise the cashier on duty to correctly implement the financial system and effectively control the use of various business consumables.

7. Understand and implement the correct personnel system, labor laws, security and safety measures.

8. When on duty, follow up relevant procedures for increasing turnover.

9. Handle customer complaints.

1. Check the stalls to complete the purchase in the right time.

11. Make preparations for personnel, equipment and materials before duty.

12. Train the employees directly under their jurisdiction at the workstation, track the professional skill level of employees in each stall, and put forward the rectification plan to the stall leader in time when problems are found.

13. Use the job evaluation form to evaluate the performance of employees and give feedback to individuals and relevant responsible persons.

14. Complete the assigned daily paperwork.

15. Able to complete simple equipment troubleshooting and perform daily basic equipment inspection. Timely and correct response to all kinds of floor emergencies, including maintenance.

16. Track the work of maintenance personnel during duty.

Second, the duties of the senior administrator include:

17. Conduct interviews and recruitment, and provide pre-job briefings for employees.

18. Establish personnel files of the food court.

19. Evaluate the performance of employees.

2, complete all kinds of material inventory and statistical reports.

21. Record all kinds of invoices for payment, complete monthly deduction statistics and communicate with manufacturers for settlement.

22. Improve the safety awareness of the staff in the food court and record the safety measures.

23. When handling deposit matters, use correct security and inspection procedures.

24. Organize activities designed to keep employees' enthusiasm and enthusiasm.

25. In case of any accident during the duty, you should collect information and original evidence and claim compensation from the responsible person.

26. Calculate the inventory of consumables in various food courts and make up the inventory in time.

27. Assist in budgeting and controlling the designated profit and loss items.

28. Complete personal administration and follow up the work progress of the administrator.

Third, the duties of the deputy manager of the food court include:

29. Determine the mode and trend of the food court by collecting customers' opinions; Implement specific actions to continuously improve 1% customer satisfaction.

3. Evaluate the short-term and medium-term goals of the food court.

31. Maintain all the quality, service and cleanliness of the food court.

32. Track and check the weekly employee shift schedule.

33, responsible for staff training.

34. Participate in the human resources plan of the food court.

35. Improve personnel files.

36. Implement the personnel retention plan of the food court. (for example, employee incentive activities)

37. Hold a meeting of employees and manufacturers.

38. Implement the staff recruitment plan in the food court.

39. Assist in one-on-one employee performance evaluation.

4. formulate and implement the contents of the food court in the company's and national marketing activities.

41. Complete and analyze the food court report and make a revised action plan.

42. Save energy and resources.

43. Be responsible for the maintenance plan of all equipment in the food court.

44. preside over the manager's meeting when the manager of the food court is on vacation.

45. Organize monthly activities of the food court to achieve the goal of the food court.

46. Assist the food court manager to arrange the monthly manager class schedule.

47. Train administrators.

48. Assist in the performance evaluation of administrators and senior administrators.

49. Assist administrators and senior administrators in their work

5. Assist in training administrators and senior administrators.

51. Carry out scheduled activities to increase turnover.

52. Assist in controlling all projects, and be specifically responsible for designating projects.

53. With the assistance of the food court manager, analyze and determine the profit opportunities of the food court in detail.

4. In addition to all the above duties, the manager of the food court also has:

54. Make customers at all levels get satisfactory services.

55. Responsible for the cleaning, service, sanitation and turnover of the food court.

56. Keep the controllable profit items of the food court within the budget, and analyze the monthly profit report.

57. Make sure that all staff in the food court abide by various policies such as labor laws, equal employment opportunities, sexual harassment, food substitution policies, security and safety procedures.

58. Be responsible for the training, performance evaluation, salary review and work initiative of all staff in the food court.

59. Recruit and retain competent employees, maintenance personnel and management team members (determined by the food court manager and regional manager), and make them devote themselves to the work of achieving 1% customer satisfaction.

6. Implement the approval and standardized implementation of new products and procedures in the food court.

61. Confirm the fixed assets.

62. Complete administrative work such as personnel welfare and salary payment in the food court, and report to the regional manager or relevant departments of the company.

63. Schedule the monthly salary manager and cashier supervisor.

64. Organize management group meetings, staff opinion surveys and communication meetings.

65. Carry out the promotion activities in the food court carried out by the whole country and our company.

66. Complete various monthly reports accurately.

67. Confirm all turnover deposits.

68. Determine the business area, main competitors and business sources of the food court, and use these materials to obtain the best turnover.

69. Make sure that all settlement, punishment and monthly deduction are thoroughly implemented.

7. Establish a long-term goal and action plan for the turnover, profit and personnel development of the food court.