Job responsibilities of catering manager

The responsibilities of the catering manager are: managing the daily operation of the restaurant, managing employees, formulating marketing strategies, managing finances, and maintaining the hygiene and safety of the restaurant.

1, managing the daily operation of the restaurant.

The catering manager is responsible for managing the daily operation of the restaurant, including budget, procurement, staffing, equipment maintenance and customer service. They need to ensure that all the work of the restaurant is carried out in an orderly way to meet the needs of customers and improve the performance of the restaurant.

2. Manage employees

The catering manager needs to manage the staff of the restaurant, including recruitment, training, assessment and transfer. They need to ensure that the working ability and quality of employees meet the requirements of restaurants, and at the same time, they need to pay attention to the welfare and safety of employees in order to improve their enthusiasm and loyalty.

3. Develop marketing strategy

The catering manager needs to formulate the marketing strategy of the restaurant, including promotional activities, advertisements, customer relationship management, etc. They need to understand the market demand and competition, so as to formulate marketing strategies suitable for restaurants, attract more customers and improve the visibility and reputation of restaurants.

4. Managing finance

The catering manager needs to manage the restaurant's finance, including making budget, controlling cost, accounting revenue and expenditure, etc. They need to know the operation and financial situation of the restaurant in order to make a reasonable financial plan and ensure the financial stability and profitability of the restaurant.

5. Maintain the hygiene and safety of the restaurant.

The catering manager needs to maintain the hygiene and safety of the restaurant, including equipment maintenance, food hygiene and fire safety. They need to understand relevant laws and standards, formulate and implement corresponding management regulations and measures to ensure that the hygiene and safety of restaurants meet the requirements and ensure the health and safety of customers.