What are the main responsibilities of the lobby manager of seafood restaurant?

1. Be fully responsible for the operation and management of the food and beverage department and report directly to the general manager.

2. Be responsible for making the long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, analyzing the monthly and annual business situation and reporting it to the general manager.

3. Develop service standard procedures and operating procedures. Check the service attitude and service regulations of the staff in subordinate posts, ensure the food quality, urge the departments to do a good job in hygiene and cleaning, and conduct regular fire safety education.

4. Cooperate with the financial department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

5. According to the peak season of the market, formulate and organize the food substitution plan, control the standard specifications and requirements of food and printed drinks, and correctly control the gross profit margin and cost.

6. Cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the Food and Beverage Department, and be responsible for organizing the business and health knowledge training of the employees of the Food and Beverage Department.

7. Formulate the assessment system of service technology cooking technology training plan. Regularly study dishes with the executive chef, introduce new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

8. Understand the market dynamics and raw material prices, control the marginal cost of CVP, effectively control operating costs and reduce operating expenses, thus ensuring the completion of operating indicators and profit indicators.

9. Pay attention to on-site management and regularly inspect and supervise restaurants and kitchens. Organize collective activities to ensure normal exercise.

10. Organize and arrange large-scale fixed meals and important banquets in person, be responsible for seeing off VIPs and handling important complaints from guests.

1 1. Preside over the daily meeting (weekly meeting) of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the department manager meeting of the company.

12. Pay special attention to the maintenance of equipment and facilities to ensure that all facilities are in good condition and used correctly to prevent accidents.

13. Coordinate the relationship between this department and other departments of the company and complete other tasks assigned by the general manager or deputy general manager.