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Job responsibilities of hot pot restaurant manager
2. Responsible for making annual and monthly plans, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation, and reporting to the Executive Director;
3. Develop standard service procedures and operating procedures, check the working conditions of post personnel, ensure the quality of dishes, and improve the cleaning and hygiene work.
4, according to the market situation and season to develop food substitution plan and organize the implementation. Formulate standards and specifications for food and beverage. Correctly control gross profit margin and cost.
5. Be responsible for the recruitment, reward, promotion and dismissal of employees. And is responsible for organizing employees' business and health knowledge training.
6, develop service technology and food technology training plan and assessment system. Learn dishes from chefs regularly, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.
7, understand the market dynamics, grasp the raw material market, effectively control operating costs, reduce operating costs, so as to ensure the completion of business bidding and profit bidding.
8. In site management, the front desk and kitchen should be inspected and supervised regularly to ensure normal operation.
9. Organize and arrange large-scale group meals and important banquets in person, be responsible for the farewell of VIP guests and handle important complaints of guests.
10, presiding over daily and regular work meetings, checking business regularly, and adjusting and perfecting business measures in time.
Do a good job in the maintenance of equipment and facilities to ensure that all facilities are in good condition and used correctly to prevent accidents.
1 1. Complete other tasks assigned by the executive director.
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