Responsibilities of Restaurant Sales Department Manager

Job Responsibilities of Restaurant Sales Department Manager

In today’s social life, job responsibilities are becoming more and more important to people. Any job responsibility is a combination of responsibilities, powers and obligations. As a body, the greater the power, the greater the responsibility, and the greater the power and responsibility, the greater the obligation. Any separation will cause problems. Don’t have a clue when it comes to drafting job responsibilities? The following is the job responsibilities of the restaurant sales department manager that I have compiled for you. It is for reference only. I hope it can help you.

1. Under the guidance of the general manager, be fully responsible for the operation and management of the hotel's catering department.

2. Based on the hotel's budget, the hotel's market environment, the department's historical data and display conditions, prepare the department's annual budget and monthly plan, and submit them to the general manager for approval before organizing and implementing them.

3. Develop the system’s business management system, service standards, operating procedures, formulate catering business policies and business strategies, and plan and promote large-scale events and important banquets.

4. Inspect all subordinate departments, pay attention to the operation status, check the quality of kitchen products, check work progress, spot check service quality, do a good job in production and marketing analysis, and find out problems in costs, services, etc. , and propose measures for improvement.

5. Work with the executive chef to research, design, and promote new menus, create signature dishes recognized by the market, continuously expand new markets, develop new customer sources, and increase the hotel's visibility and market share.

6. Personally organize and participate in market surveys, grasp the market situation of raw materials, strictly control costs, reasonably control catering price levels and comprehensive gross profit margins, check profit progress every day, check the completion of the budget every month, and take countermeasures to ensure Completion of annual profit targets.

7. Strengthen on-site management, frequently inspect restaurants, personally organize and arrange large group meals and important banquets, and be responsible for welcoming and sending off VIP guests.

8. Personally collect guests’ opinions on catering quality, handle important complaints, study market changes, discover consumption trends in a timely manner, adjust the hotel’s catering marketing strategy, and seize feasible profit opportunities.

9. Preside over the daily work meetings of the catering department, hold a business review meeting every week, and a marketing meeting every month to ensure the daily operation of the department, continuously improve services, improve product quality, and increase operating profit levels.

10. Organize targeted service backbones and chefs to go out to study, and pay attention to the application and promotion of new knowledge and new technologies.

11. Responsible for lateral contact with marketing, front desk, guest room, human resources, finance, engineering and other department managers to ensure the consistency of hotel services.

12. Develop service technology and cooking technology training plans, establish a regular assessment system, personally be responsible for training subordinate business backbones, guide and inspect employee training in each branch.

13. Personally be responsible for the recruitment of direct main business backbones, find ways to introduce catering management talents and production technical talents with certain customer support and practical management experience, and pay attention to training, assessment, supervision and work evaluation. , effectively mobilize their enthusiasm and improve service standards.

14. Responsible for the distribution of department bonuses, deciding on personnel changes in the department, caring about the work and life of employees, providing necessary work guidance and help in a timely manner, and mobilizing their work Positivity.

15. Do a good job in the maintenance of equipment and facilities to ensure that various facilities are in good condition to prevent accidents.

16. Organize regular inspections of fire-fighting equipment, carry out congestion inspection, fire prevention, and theft prevention work, and be responsible for the safety of the department.

17. Complete other tasks assigned by the general manager. ;