Responsibilities of the general manager of catering

Responsibilities of General Manager of Catering (Selected 10)

In the real society, the frequency of job responsibilities is on the rise. Job responsibilities include the scope of work, the responsibility to achieve work objectives, the working environment, job qualifications and the relationship between posts. So how are the relevant job responsibilities formulated? The following are the responsibilities of the general manager of catering that I have carefully arranged, hoping to help everyone.

Catering 1 General Manager Responsibilities 1. Be fully responsible for handling all the affairs of catering franchisees, lead all the staff to work hard, and complete all the goals set by catering franchisees;

Second, formulate the business direction and management objectives of catering franchise enterprises, including formulating a series of rules and regulations and service operation procedures, stipulating the responsibilities of managers and employees at all levels, and supervising their implementation. Set a series of prices for catering franchisees, such as house price, catering gross profit, etc. Be highly sensitive to various trends in the industry, make market expansion plans and lead the sales department to carry out comprehensive promotion and sales. Read and analyze the monthly report in detail, check the business progress and the completion of the business plan, and take countermeasures to ensure the smooth operation of the catering franchise enterprises;

Third, establish and improve the organizational system of catering franchisees to make it reasonable, streamlined and efficient. Preside over the weekly inspection report of the general manager's office meeting, and make key comments and explanations on related issues. Convey relevant instructions, documents and notices from the government or the board of directors, handle interpersonal relationships and coordinate the relationships between departments, so that catering franchisees can have an efficient working system;

Fourth, improve the financial system of catering franchisees. Read and analyze the daily and monthly supervision of the financial department on cost control and financial budget of catering franchisees; Guide financial work; Quarterly financial statements; Check and analyze the monthly business situation; Check income and expenditure, check accounts receivable and accounts payable,

Fifth, focus on regular inspections of public places and departments of catering franchise enterprises, check the quality of service, and convey the inspection results to relevant departments;

Sixth, the maintenance of catering franchisees;

Seven, maintain good relations with people from all walks of life, establish the image of catering enterprises, and receive important guests on behalf of catering enterprises;

Eighth, guide the discipline work, cultivate talents, and improve the service quality and staff quality of the whole catering franchise enterprise;

Ninth, set an example, care about employees, and make rewards and punishments clear, so that catering franchisees have a high degree of cohesion and require employees to complete their jobs with a high degree of enthusiasm and responsibility;

Tenth, hire, engage and dismiss the deputy general manager and assistant general manager of catering enterprises. Responsible for the recruitment, assessment and department manager of catering enterprise managers, and decide on the organizational structure, staffing, rewards and punishments and promotion of catering enterprises.

General Manager of Food and Beverage Department Job Responsibilities 2 Job Responsibilities:

1, fully responsible for the management of the restaurant to ensure the normal operation of the restaurant business;

2. Be responsible for the selection, assessment and recommendation of the management of this restaurant, and reach the personnel development plan;

3. Responsible for service quality, product quality, facilities and equipment maintenance, emergency handling, food safety, cleanliness and hygiene, etc. Ensure customer satisfaction;

4. Responsible for submitting all kinds of reports and information to the company and ensuring their accuracy and timeliness;

5. Conduct regular corporate culture and service training for employees to ensure service quality;

6. Implement the relevant management regulations of the company and establish a good team atmosphere.

Qualifications:

1, with more than 8 years management experience in large and medium-sized catering industry; At least 3 years experience as general manager of shopping mall;

2. Have keen market insight and strong execution ability, and be familiar with the management and operation of catering company stores;

3. Have a strong sense of service, responsibility and team spirit;

4. Good communication and coordination skills, responsive and able to handle emergencies independently;

Responsibilities of the general manager of catering 3 1. The purpose of setting up the position of restaurant manager:

The manager is responsible for the operation of the whole restaurant (staffing, customer complaints), reports, personnel statistics and management, the implementation and implementation of documents issued by the company, and timely report the relevant situation during the operation to the competent leader for negotiation. Make the store staff strictly implement the company's rules and regulations, and put forward reasonable suggestions on how to improve the output value of restaurants.

Second, the restaurant manager's scope of work

Lunch time and mark? Fully manage Effie's two brands.

Third, the restaurant manager job responsibilities

1. Attend all kinds of meetings organized by the company on time, communicate well the contents of the meetings, organize regular working meetings of management team members, collect practical problems in the restaurant and give reasonable suggestions.

2, master the restaurant business license and annual inspection.

3. Take the first responsibility for the restaurant's fixed assets, personal safety of employees and product quality.

4. Restaurant property management. The type, quantity, quality, distribution and use of fixed property should be clearly recorded, and all employees should have the consciousness of saving energy, caring for facilities and equipment and reducing losses.

5. Make a reasonable escape route according to the geographical environment of the restaurant. When there is an accident in the restaurant, we should take timely and decisive measures to reduce the loss of the restaurant, ensure the personal safety of employees and improve the fire awareness of restaurant employees.

6. Formulate product promotion activities and product promotion information in line with the "weekly, monthly and quarterly" of the restaurant, report to the competent leader for approval and supervise the implementation, and summarize the activities.

7 care about store employees, understand the practical difficulties of employees' families, and report to the competent leader.

8. Be considerate of employees' hard work and respect their labor achievements. In case of shortage of staff, you must rush to the front line of the post at the first time to ensure the normal operation of the restaurant.

9. Deal with the contradiction between employees on the principle of "fairness and justice" and improve the prestige of employees in the store.

10, handle customer complaints in time, reasonably solve customer complaints, and reduce the negative impact of restaurants.

General Manager of Food and Beverage Department Job Responsibilities 4 Job Responsibilities:

1. Be fully responsible for the daily operation of the hotel and achieve the goals set by the hotel;

2. Formulate the hotel management direction, management objectives, rules and regulations and service operation procedures, stipulate the responsibilities of managers and employees at all levels, and supervise the implementation;

3. Improve the organizational system of the hotel and the preparation of the operation manual of the post standardization process of each department to make it reasonable, streamlined and efficient;

4. Coordinate the relationship between departments, negotiate and communicate with hotel management companies in design, engineering, procurement and marketing, and establish a reasonable and effective internal operation mechanism and management system;

5. Communicate with the hotel management company, the third party and the government to handle matters, maintain good public relations, establish the image of the hotel, and receive important guests on behalf of the hotel;

6. Review the training plans of each team, maintain team building, stimulate the potential of employees, and ensure the growth of the team echelon;

7. Cooperate with the personnel department of the headquarters to select, appoint and remove important personnel changes in the hotel. Decide on the organization, personnel, rewards and punishments and promotion of the hotel;

8. Supervise the service quality to ensure the best service and care for all guests;

9. Approve the revision of hotel rules and regulations to motivate employees and stimulate their enthusiasm;

10. Complete the annual performance plan and budget of the hotel, and examine and approve the payment and income of various funds;

1 1, responsible for all kinds of emergencies and safety and health problems in the hotel.

Requirements:

1, major in hotel management

2. More than five years working experience in the same position in a star hotel, and experience in preparing for the opening of a new hotel is preferred;

3. Strong leadership, judgment and decision-making ability;

4. Rich experience in preparation, opening, operation and management of star-rated hotels, and mature experience in brand and customer maintenance;

5, understand the hotel industry information and development trends, familiar with the promotion channels and methods;

6. Highly agree with the development of Wenchuang Resort Hotel industry and have a keen sense of business;

General Manager of Food and Beverage Department Job Responsibilities 5 Job Responsibilities:

1. Be fully responsible for the overall operation management, inspection and assessment of the store;

2. Lead the management team and employees in the store to complete the operation and management indicators in the annual target responsibility book and abide by the company's management rules and regulations (operation manual, financial manual, etc.). ) guarantee the interests of the company;

3. Be responsible for organizing all departments in the store to make annual, quarterly and monthly work plans, and check, implement and assess them in the implementation process after being approved by the superior;

4. Control all expenses in the store, and be responsible for the examination and approval of all expenses, financial statements and month-end inventory table;

5. Responsible for checking the accounts of financial fixed assets and physical assets to ensure that the accounts are consistent; (Resignation and change of personnel in various positions in the user department should reflect the transfer of fixed assets, which should be signed by the resident manager after approval. )

6. Be responsible for the approval and signature of all kinds of daily reports, month-end summary tables and purchase orders on the purchase day of the store finance (cashier, warehouse, bar, etc.). ), and be responsible for its authenticity;

7. Be fully responsible for the use and management of physical assets in the store, and implement the use of equipment to departments and individuals to ensure the safety of equipment use;

8. Responsible for internal control safety, income and fund safety, food safety, fire prevention and theft prevention in the store;

9. Responsible for the cost control in the store, as well as the budget and control of labor costs;

10. Responsible for organizing the daily work meeting in the store, managing the employees in the front office, kitchen, finance, office and logistics, checking and assessing the work attitude and quality of the employees in the above positions, and organizing business training in some positions;

1 1. Responsible for customer complaints, crisis handling and public relations maintenance in the store;

12. Responsible for formulating and reporting the in-store marketing plan, and implementing it after being approved by the superior department;

13. Be responsible for the inspection and assessment of environmental sanitation of all departments in the store;

14. Be responsible for communication with superior departments (management companies) and conveying various official documents to relevant departments;

15. Complete the work temporarily assigned by the general manager.

Requirements:

(1) College degree or above, regardless of gender;

(2) Good communication skills and flexible adaptability can continuously improve the turnover of restaurants. ;

(3) More than 4 years of catering management experience, with more than 200 seats or equivalent work experience;

(4) management and supervision of daily affairs, personnel training, supervision, assessment and summary of the implementation of various rules and regulations;

(5) Experience in handling customer complaints;

(6) Working experience in star hotels is preferred.

Responsibilities of general manager of catering 6 1. Be responsible to the general manager and assist in the completion of the hotel's business indicators and tasks.

2, responsible for leading the company's catering department, kitchen department.

3. Assist the general manager to receive important VIPs, establish good relations with the public, listen to and collect the opinions of guests extensively, handle complaints and continuously improve the work.

4. Assess and evaluate the main managers and front-line personnel of subordinate departments.

5. Carry out investigation and study, analyze hotel management, and collect information of the same industry and market at any time to provide reference for the general manager's decision.

6. Responsible for the reception and handling of letters and visits from subordinate departments.

7. Be responsible for examining and approving the business indicators and work plans of the catering department and the kitchen department, and guiding their implementation.

8, in strict accordance with the service standards and procedures, to control the branches under their jurisdiction, and supervise them to provide quality services for guests.

9. Supervise and control the cost of the departments under their jurisdiction to prevent waste.

10, make important decisions on the operation of subordinate departments, study and formulate various management systems, management plans and institutional settings, and appoint and remove middle-level managers of departments.

1 1. Complete other tasks assigned by the general manager.

Responsibilities of the general manager of the food and beverage department. Mainly responsible for promoting catering products for guests, paying attention to the reasonable collocation of dishes and drinks, and not blindly promoting high-priced food and drinks for guests.

Second, pay attention to gfd, dress neatly, be polite, smile and be enthusiastic.

Third, stick to the service post, warmly, actively and politely receive the incoming guests, use polite expressions such as "hello, miss, welcome", greet the guests with a smile, and take the initiative to pull the chair for the guests.

Fourth, understand the psychological needs of the guests in time, meet the needs of the guests, and achieve the "four fasts": quick eyes, quick mouth, quick hands and quick feet, clean the countertop in time, and replace the used plates and cups.

Five, familiar with the facilities and services of each hall, can answer the guests' requirements and questions. Familiar with all catering products, assist the waiter to provide quality service for the guests.

Six, pay attention to the safety of the guests to carry clothes, remind guests to take good care of their valuables, do a good job of anti-theft.

Seven, always pay attention to customer service needs, timely meet customer needs, to ensure that services are in place.

Eight, pay attention to the guest's name, assist the foreman to establish and improve the customer's menu file, thank the guests for coming when leaving the store, and increase the guest's intimacy and pride.

9. Listen to customers' opinions and comments at any time, express gratitude to customers on behalf of the hotel, pay attention to the problems found in the reception, help solve them as soon as possible, and report the complaints of guests to the foreman quickly and directly.

Twelve, completes the log, according to the handover procedure, completes the handover of documents and items. Do a good job in sales statistics of dishes.

Thirteen, according to the arrangement of the foreman, get the necessary cleaning and hygiene items for the preparation service.

Fourteen, for all kinds of equipment failure timely report to the foreman, and fill in the maintenance reimbursement form.

Fifteen, accept the business training plan, and constantly improve personal service skills, service skills, and improve the overall quality.

Sixteen, complete other work assigned by the foreman and supervisor.

Responsibilities of General Manager of Catering 8 1. We must strictly implement the relevant rules and regulations in the store and work conscientiously, practically and responsibly.

2. Every day, the bills, menus, wine lists and seafood lists returned by various departments must be strictly reviewed, so that they are single-relative.

3. Check the promissory note number daily, check whether the receipt number is complete, and check whether there is any handwriting phenomenon such as arbitrarily altering the case amount. Check whether the manager has signed it.

4. The daily report of the bar and seafood pool must be reviewed every day to check whether there is any error in the invoiced quantity.

5, regularly or irregularly check the cashier's department, seafood pool, bar accounts, things, timely reflect the problems existing in each department, if there is any mistake, must distinguish the responsibility for the error on the same day, to carry out the person in charge, and a written report on finance.

6. Before 5 o'clock in the afternoon, the cashier's daily business schedule must be reviewed and submitted to the finance department.

7. The Finance Department has the right to spot-check the work of auditors at any time. If there is any problem in the spot check, it will be punished according to the seriousness of the case.

Responsibilities of General Manager of Food and Beverage Department 9 1. Be responsible for the catering production and service of the western food department of the hotel, as well as various administrative work, and accept the supervision of the manager of the catering department.

2. Make the monthly and annual business plan of the department, lead all employees of the department to actively complete various business indicators and reception tasks, and timely analyze and summarize the monthly and annual business situation.

3. According to the demand and market situation in different periods, make sales plans, including special food, seasonal dishes and drinks promotion plans.

4. Formulate service standards of rules and service rules, check the work quality and service attitude of managers and service personnel, the quality of food (beverage) in the production department and the implementation of various rules and regulations, and solve problems in time when found.

5. Develop service skills, cooking skills training plan and assessment system, and regularly study new dishes and varieties with chefs.

6. Establish a material management system and take good care of all kinds of supplies in the restaurant.

7. Formulate standards, specifications and requirements for catering products, grasp the gross profit margin and pay special attention to cost accounting; Strengthen the management of food raw materials and articles, reduce costs, increase profits and reduce waste in production.

8. Ask the guests' opinions from time to time, listen to the guests' opinions on the service and food in the restaurant, conduct research in time, and adjust the corresponding countermeasures in order to provide a good dining environment for the guests.

9. Supervise business managers at all levels to assess their business knowledge and work performance, and constantly improve their work level and business ability.

10. Be familiar with and master employees' ideological status, work performance and professional level, do a good job in building the staff, carry out regular etiquette education and professional ethics education, pay attention to the cultivation, assessment and selection of talents, and motivate employees to work actively by organizing employee activities.

1 1. Participate in the regular meeting of hotel managers and various important business coordination meetings, establish good relations with hotel departments, and cooperate with each other to ensure the smooth progress of business.

12. Pay special attention to the maintenance of equipment and facilities, improve the intact rate, strengthen daily management and improve work efficiency.

13. Do a good job in health and safety, organize environmental and business health inspections, implement the catering hygiene system, and carry out regular safety protection and fire prevention education to ensure safety.

Responsibilities of General Manager of Catering 10 Responsibilities:

1. Assist the general manager and participate in the management and decision-making of the company; Responsible for the formulation and implementation of marketing development strategic planning, timely understand and supervise the implementation of marketing development strategic planning, and propose revised plans.

2, the leadership in charge of the department to develop the annual work plan, complete the annual task objectives, and organize their implementation.

3. Lead the company's marketing work, establish the company's market information system, and formulate product marketing planning activities; Make product price, channel and marketing plans, and supervise their implementation.

4. Lead to formulate the sales targets and plans of each store, and supervise the actual implementation to achieve the sales targets; Participate in the establishment of the store management system to ensure the quality requirements of the company's products and services.

5. Participate in the establishment of the company's store management system to ensure the quality requirements of the company's products and services; Participate in formulating the company's marketing, supply, loss reporting, quality management and service standards, and supervise and inspect the implementation.

6. Be responsible for the personnel construction of the departments in charge, and put forward and review the personnel deployment, training and assessment opinions of subordinate departments.

7. Complete other tasks assigned by the general manager.

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