About the business of the food court and the workflow of the staff (additional points will be added)

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

Date of publication: July 3, 20071Source: author/Anonymous

A, the administrator job responsibilities:

1. Talk to customers frequently to find out their satisfaction.

2. Keep a good relationship with customers, meet their expectations even higher, and make every guest feel happy and satisfied when they leave.

3. Use good interpersonal relationship and communication skills to communicate, cooperate and perform management functions with working partners and manufacturers (such as customers). When dealing with daily affairs, we should be modest and courteous, well-founded and strictly enforce the law.

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

5. Random sampling of food output, service speed and quality, quality of semi-finished products and finished products, and hygiene standards of stall products.

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 law, security measures.

8. When on duty, follow up the relevant procedures to increase turnover.

9. Handle customer complaints.

10, check the stalls to complete the purchase at the right time.

1 1. Prepare personnel, equipment and materials before duty.

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

13. Use the post evaluation form to evaluate the employee's job performance and feed it back to the individual and relevant responsible persons.

14, complete the daily paperwork.

15, which can complete simple equipment troubleshooting and perform daily basic equipment inspection. Timely and correctly deal with all kinds of floor emergencies, including maintenance.

16. Track the work of maintenance personnel during the on-duty period.

Second, the senior administrator's job responsibilities in addition to all the above duties, there are:

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

18, establish the personnel file of the food court.

19. Evaluate the performance of employees.

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

2 1, record various invoices for payment, complete monthly deduction statistics and communicate with manufacturers for settlement.

22, improve the food court staff's safety awareness and record safety measures.

23. When handling deposits, use correct safety and inspection procedures.

24. Establishment activities held to maintain the enthusiasm and enthusiasm of employees.

25, if an accident occurs during the duty, should collect information and original evidence and claim compensation from the responsible person.

26. Calculate the inventory of various food court consumables, and replenish the inventory in time.

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

28. Complete personal administrative work and track the progress of the administrator.

Three. In addition to the above duties, the duties of the deputy manager of the food court include:

29. Determine the pattern and trend of the food court by collecting customers' opinions; Implement specific actions to continuously improve 100% customer satisfaction.

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

3 1. Maintain the quality, service and cleanliness of the food court.

32. Track and check employees' weekly plans.

33, responsible for staff training.

34. Participate in the human resource planning of the food court.

35. Improve personnel files.

36, the implementation of food court personnel retention plan. (e.g. employee motivation activities)

37. Hold a meeting between employees and manufacturers.

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

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

40. Formulate and implement the contents of this food court in the marketing activities of the company and the whole country.

4 1. Complete and analyze the food court report, and make a revised action plan.

42. Save energy and resources.

43, responsible for the food court all equipment maintenance plan.

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

45. Organize the 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 course schedule.

47. Training managers.

48. Assist managers and senior managers in performance evaluation.

49. Assist administrators and senior administrators.

50. Assist in training managers and senior managers.

5 1. Carry out scheduled activities to increase turnover.

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

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

Four, the food court manager in addition to all the above responsibilities, there are:

54, make all levels of customers get satisfactory service.

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. Ensure that all employees in the food court abide by various policies, such as labor law, equal employment opportunity, sexual harassment, food substitution policy, safety and safety procedures.

58. Be responsible for the training, performance evaluation, salary review and work initiative of all employees 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 put them into the work of achieving 100% customer satisfaction.

60, the implementation of new products and new procedures in the food court approval and standardized implementation.

6 1. Confirm fixed assets.

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

63. Arrange the monthly salary manager and cashier supervisor.

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

65, the implementation of national regional and corporate promotional activities in the food court.

66. Complete various monthly reports accurately.

67. Confirm all revolving 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. Confirm that all settlement, punishment and monthly deduction work items are thoroughly implemented.

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