Responsibilities of the general manager of the restaurant

Responsibilities of the general manager of the restaurant

With the step-by-step development of society, each of us may come into contact with job responsibilities, and formulating job responsibilities will help improve the vitality and work efficiency of internal competition. So how to formulate job responsibilities to play its greatest role? The following is the job responsibilities of the general manager of the restaurant I collected for you. Welcome to draw lessons from and refer to. I hope it helps you.

Job responsibilities:

1. Formulate and implement the overall strategy of catering enterprises or large and medium-sized catering stores (Chinese food, hot pot, teahouse) to achieve the overall business objectives of catering projects.

2. Responsible for the overall management of catering store operation. Establish and improve a unified and efficient organizational management, operation system, service system and brand system.

3. Be responsible for the operation system of the store. According to the company's annual business objectives and market conditions, reasonably organize the formulation, revision and implementation of the annual catering business plan, and supervise and control the implementation process of the business plan. Make market expansion plan, increase store sales, make hotel price system, and ensure store operating gross profit.

4. Responsible for the organizational system of the store. Formulate rules and regulations and service operation procedures, stipulate the organizational setting of stores, stipulate the post responsibilities of managers and employees at all levels and supervise their implementation. Responsible for recruitment, assessment, rewards and punishments, promotion and other work. Deputy general manager, assistant general manager and department manager of the hotel. Responsible for guiding, managing and supervising the work of subordinates in the store, organizing employee upgrading training, and constantly improving the quality and efficiency of team work.

5. Be responsible for the service system of the store. Regularly check the operation status of stores, solve the problems of various departments in time, improve the financial system, improve the environmental quality, and ensure the smooth progress of catering business. Responsible for monitoring, timing, progress, follow-up and supervision of all kinds of promotional activities in stores.

6. Be responsible for the brand system of the store. Establish the brand system of stores, organize promotion channels, do a good job in product positioning and brand characteristics, establish a food safety guarantee system, and continuously improve customer satisfaction and brand reputation.

Requirements:

1. College degree or above, over 30 years old, more than 8 years management experience in chain catering industry, and more than 2 years deputy general manager of large and medium-sized catering stores.

2. Have full management experience in catering enterprises and restaurants, and be familiar with the strategic planning, operation management and brand promotion of catering enterprises.

3. Have a broader business vision and faster overall operational capabilities, and be good at building a learning organization.

4. Rigorous, patient and meticulous, able to adapt to strong work pressure and have a high degree of professionalism.

5. Have strong communication skills, good professional image, clear and agile thinking and strong logical analysis ability.

6. Have good social resources and the ability to expand big customers.

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