Job Responsibilities of General Manager of Catering Department

Job responsibilities of the general manager of the catering department (6 general articles)

In today's society, there are more and more places where you are exposed to job responsibilities. Formulating job responsibilities will help improve work efficiency and work efficiency. quality. So do you really know how to formulate job responsibilities? The following are the job responsibilities of the general manager of the catering department that I have compiled for you (6 general articles). They are for reference only. You are welcome to read them.

Job Responsibilities of the General Manager of the Catering Department 1

1. Be fully responsible for the operation and management of the Catering Department and be directly responsible to the General Manager.

2. Responsible for formulating long-term and short-term annual and monthly plans for the catering department, organizing and supervising the completion of various tasks and operating indicators, and analyzing monthly and annual operating conditions and reporting to the general manager.

3. Develop service standard procedures and operating procedures. Check the service attitude and service procedures of subordinate personnel to ensure the quality of food, urge the department to do a good job in sanitation and cleanliness, and carry out regular fire prevention and safety education.

4. Cooperate with the Finance Department to make annual budgets and monthly plans, study to expand sales scope and sales volume, and increase operating income.

5. Develop and organize food replacement plans based on market conditions and seasons, control food and beverage standard specifications and requirements, and correctly control gross profit margins and costs.

6. Cooperate with the Human Resources Department to recruit, select, reward, punish, promote, transfer, and fire catering department employees, and be responsible for organizing business and health knowledge training for catering department employees.

7. Develop service technology and cooking technology training plans and assessment systems. Regularly study dishes with the executive chef to launch new menus and organize service staff and chefs to go out to learn advanced experiences and technologies from other units.

8. Understand market trends and master raw material prices, CVP marginal cost control, effectively control operating costs and reduce operating expenses, thereby ensuring the completion of business indicators and profit indicators.

9. Pay attention to on-site management, regularly inspect and supervise the restaurant and kitchen, and organize QC (total quality management) group activities to ensure normal operations.

10. Personally organize and arrange large group dining and important banquets, be responsible for welcoming and seeing off VIP guests, and handle important complaints from guests.

11. Host daily and regular (once a week) catering department meetings, frequently review business conditions, make timely adjustments, improve operating measures, and participate in company department manager meetings.

12. Carry out maintenance on equipment and facilities to ensure that various facilities are in good condition and used correctly to prevent accidents.

13. Coordinate the relationship between this department and other departments of the company, and do other tasks assigned by the general manager or deputy general manager. Responsibilities of the General Manager of the Catering Department 2

1. Fully responsible for handling the daily operations of the hotel and completing various goals set by the hotel;

2. Formulating the hotel's business direction and management goals , rules, regulations and service operating procedures, stipulate the responsibilities of managers and employees at all levels, and supervise their implementation;

3. Improve the hotel’s organizational system and prepare standardized process operation manuals for each department’s positions to rationalize it , simplification and efficiency;

4. Coordinate the relationship between various departments, negotiate and communicate with the hotel management company on design, engineering, procurement and marketing, and establish an internal reasonable and effective operating mechanism and management system. ;

5. Communicate and handle matters with hotel management companies, third parties, and governments, maintain good public relations, establish the hotel's image, and receive important hotel guests on behalf of the hotel;

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

7. Cooperate with the headquarters Human Resources Department in the selection, appointment and dismissal of important personnel changes in the hotel.

Determine the establishment of the hotel organization, staff establishment, rewards, punishments, and promotions;

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

9. Approval of each hotel Amend rules and regulations, motivate employees, and stimulate employee enthusiasm;

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

11. Responsible for all aspects of the hotel emergencies, safety and health issues. Job Responsibilities of General Manager of Catering Department 3

1. Establish a catering sales team and improve salary and commission incentive plans.

2. Under the leadership of the catering director, formulate annual, monthly and temporary marketing planning plans and budgets for the overall catering department.

3. Formulate sales plans and lead department sales staff to complete the sales tasks of the catering department.

4. Maintain close contact with the hotel sales department and conduct joint promotions regarding conferences, exhibitions, package prices, etc.

5. Based on the target market of the catering department and the potential requirements of customers, designate sales strategies and work plans for important customers and potential customers

6. Assist in the implementation of various tasks Plan and operate budget to develop potential customer markets step by step.

7. Provide reference budget plan and propose sales target suggestions.

8. Responsible for the practical work of collecting, summarizing and analyzing data on important customers and potential important customers.

9. Supervise the daily work of sales staff, complete specific sales targets, and clarify sales priorities in different periods.

10. Provide guest feedback and local competitor trends to the catering department management.

11. Regularly conduct performance evaluations of subordinates, implement rewards and punishments according to the reward and punishment system, and organize and implement training to improve the quality of sales personnel.

12. Handle the daily affairs of the catering department and complete other tasks assigned by the director of the catering department. Responsibilities of the General Manager of the Catering Department 4

1. Implement comprehensive management of the restaurant to ensure that guests are provided with high-quality catering services and meet monthly business targets.

2. Responsible for the job business training of catering department employees, supervise each position to do a good job in training and improve the business quality of all employees.

3. According to the established service standards, ensure the accuracy and consistency of employee services to guests.

4. Check the damage and loss of various utensils and reduce the cost of consumables to the lowest point.

5. Maintain and develop customer relationships and establish customer files. Handle guest complaints, communicate with guests, and solicit feedback from guests.

6. Hold regular meetings of the catering department, and hold a pre-shift meeting before meals to assign tasks and complete the uploaded and assigned tasks.

7. Do a good job in the basic construction of the workforce, be familiar with and understand the ideological status, work performance and professional level of employees, carry out regular courtesy education and professional ethics education, pay attention to training, assessment and selection of talents, Train all employees to master service skills and perform high-quality and efficient work according to the established service standards.

8. Formulate, implement and supervise various management systems of the department. Job Responsibilities of the General Manager of the Catering Department 5

1. Responsible for formulating marketing plans, long-term and short-term operating budgets for the Catering Department, and leading all employees to actively complete and exceed operating targets.

2. Preside over the establishment and improvement of various rules and regulations, service procedures and standards of the catering department, and supervise their implementation.

3. Regularly go to various departments to listen to reports and inspect work conditions, control the income and expenditure of the catering department, set catering prices, supervise procurement and inventory work, and carry out effective cost control.

4. Check the work status of management personnel and the implementation of restaurant service specifications and various rules and regulations, take timely measures when problems are found, complete various tasks excellently, and carry out effective cost control.

5. Responsible for the appointment of heads of subordinate departments and their daily supervision of management work, and conduct regular performance evaluations of subordinates.

6. Organize and implement service technology and cooking technology training for catering department employees, improve employee quality, and establish a good image and reputation for the hotel.

7. Establish a good relationship with guests, proactively solicit guests’ opinions and suggestions on catering, actively and conscientiously handle guest complaints, ensure that guests’ catering needs are met to the greatest extent, and improve the quality of catering services.

8. Carry out communication, coordination and cooperation between the catering department and other departments.

9. Be fully responsible for formulating and implementing the work plan and operating budget of the catering department, supervising the daily operation and management of the catering department, ensuring that guests are provided with high-quality and efficient catering services and cost control. Job Responsibilities of the General Manager of the Catering Department 6

1. Formulate and organize the implementation of all business operations plans for the Catering Department.

2. Supervise and implement various formalized management systems of the department.

3. Assess the conduct and performance of direct subordinates and implement incentives and training.

4. Participate in coordination work meetings with hotel department managers.

5. Regularly hold regular meetings, cost control meetings and budget meetings of the department.

6. Check the operation status of the department, information feedback and all safety, health and service work.

7. Develop and improve new plans and measures for various operations and management.

8. Be familiar with the hotel’s main target markets, understand consumers’ catering needs, and develop and provide catering products and services that can meet their needs in a targeted manner.

9. Manage and control catering procurement, acceptance and storage to reduce costs and waste.

10. Carry out scientific management of kitchen production, improve kitchen organization, carry out reasonable layout, ensure the quality of dishes, reduce waste in production, and mobilize the enthusiasm of kitchen staff.

11. Strengthen the daily management of the restaurant, improve the quality of customer service, and cultivate the management and supervision level of restaurant managers.

12. Hold a weekly catering cost analysis meeting to review the cost of dishes and drinks.

13. Give full play to the enthusiasm of all employees, supervise the implementation of the department’s training plan, and implement effective incentives. ;