Responsibilities of the Minister of Food and Beverage Management

Responsibilities of the Minister of Food and Beverage Management (6 selected articles)

In the real society, there are more and more occasions that need job responsibilities. Any job responsibility is a synthesis of responsibility, power and obligation. As much responsibility as possible with the greatest power, and as much obligation as possible with the greatest power. Any separation will cause problems. What job responsibilities have you been exposed to? The following are my carefully arranged job responsibilities (selected 6 articles) for reference only. Let's have a look.

Responsibilities of the Minister of Catering Management 1 1. The deputy general manager is responsible to the board of directors and the general manager of the company, comprehensively organizes and implements the relevant resolutions and regulations of the board of directors and the general manager, comprehensively completes the indicators issued by the general manager, and reports the implementation to the general manager.

Two, responsible for the implementation of relevant laws, regulations, principles and policies of the state and industry.

Three. Determine the company's management policy according to the requirements of the general manager, establish the company's management system and organize its implementation and improvement to provide sufficient resources for the operation of the management system.

Four. Preside over the daily operation and management of the company, and organize the implementation of the company's annual business plan and foreign investment plan.

5. Be responsible for convening and presiding over the office meeting of the general manager of the company, and coordinating, inspecting and supervising the work of various departments.

Six, according to market changes, constantly adjust the company's business direction, so that the company can continue to develop healthily.

Seven, responsible for advocating the company's corporate culture and business philosophy, shaping the corporate image.

Eight, responsible for handling business on behalf of the company, to carry out public relations activities.

Nine, responsible for the establishment of the company's information management system and the allocation of information resources.

X. sign daily administrative and commercial documents to ensure the legality of the company's operation.

XI。 Responsible for the development, management and improvement of human resources in the company.

Twelve, responsible for the safety of the company.

Thirteen. Be responsible for deciding the company's annual financial budget and final accounts plan, profit distribution plan and loss compensation plan.

Fourteen, responsible for the adjustment of the company's organizational structure.

Fifteen, responsible for organizing the completion of other temporary and phased work and tasks assigned by the general manager.

Food and beverage management minister job responsibilities 2 job responsibilities:

1. operation management: set an example and build a passionate, united and strong operation team in all areas of restaurant operation.

2. Turnover expansion: by leading single-store marketing and effectively implementing nationwide promotion activities, the maximum potential of turnover is obtained.

3. Personnel development: according to the established long-term and short-term goals, determine and ensure the skills training of restaurant employees, motivate subordinates and establish effective information communication channels.

4. Profit management: accurately predict and control all profits and losses; L clause, monitoring food costs, labor costs and other operating expenses to help restaurants maximize profits.

5. Customer satisfaction: Measure the satisfaction of external customers and implement a satisfaction improvement plan to increase their loyalty to the brand.

Job requirements:

1, college degree or above, under 35 years old.

2. Have a strong desire for honesty, integrity and learning, and have a strong enthusiasm and energy for the catering industry.

3.2 years or above restaurant manager or 4 years or above catering management experience, familiar with the management process and operation system of chain fast-moving consumer goods industry; Experience in management of large chain catering enterprises is preferred.

4. Have strong organizational skills and be able to lead the team to complete the established work objectives.

5. Strong leadership, execution and coaching skills, and can lead team members to grow together.

6. Experience in preparing new stores is preferred.

Food and beverage management minister job responsibilities 3 job responsibilities:

1, fully responsible for the management of university canteens and central kitchens, and responsible for the annual budget, business objectives and management standardization;

2. According to the management objectives, market conditions and actual conditions determined by the company, be responsible for formulating the management plans and schemes of the branch and organizing their implementation;

3. Be responsible for improving the organizational management system and standardized operation system, implementing the operation process and supervision and management process of each position in the business chain, and establishing a streamlined and efficient operation system;

4. Responsible for the implementation of safety production and financial management system, to ensure that the company's business activities are law-abiding, and personnel, funds, property and products are safe and reliable;

5. Be responsible for supervising the full achievement of the performance targets of each project site, collecting and analyzing the operation data of each project site in time, and tracking, coaching and rectification;

6. Be responsible for formulating and implementing annual and phased market activity plans to ensure operating income;

7, responsible for mining user demand, formulate new products and product optimization scheme and promote the implementation;

8. Be responsible for brand development and promotion of the branch, development and maintenance of customer resources and supply resources;

9. Be responsible for promoting corporate culture, cultivating and developing talent teams at all levels of the company, and ensuring the realization of work compliance and performance.

Requirements:

1, college degree or above, with more than 5 years of catering management experience in colleges and universities is preferred;

2. Strong management ability, organizational communication ability and innovation ability;

3. Being good at arranging all aspects of work can ensure the coordinated development of catering management;

4. Love the catering industry and have a sense of responsibility and service.

Responsibilities of Food and Beverage Management Minister 4 Responsibilities of Food and Beverage Manager

I. Power:

1. Evaluate the attendance and performance of the executive chef, the restaurant manager and the chefs in the production department. According to their management, they have the right to praise or criticize, reward or punish.

2. Have the right to suggest the appointment and removal of the above-mentioned management cadres to the general manager, and have the right to appoint and remove the management personnel below the foreman.

3, according to the actual situation of the department and work needs. Have the right to increase or decrease employees and transfer the work of subordinates.

4. Have the right to assign work and production tasks to subordinates and give instructions.

5. Have the right to handle all the daily business and affairs of the Food and Beverage Department.

Second, responsibilities:

1, responsible for the general manager and the overall work of the food and beverage department.

2. Carry out all tasks and work instructions issued by the general manager, and take an important responsibility for food management.

3. Formulate the management policies and plans of the Food and Beverage Department.

4, presided over the daily diet department ministerial meeting, coordinate the work of each unit in the department, so that the work can be coordinated smoothly.

5. Draw up the annual budget plan and business indicators of the Food and Beverage Department. Review the daily business statements of all units in the food and beverage department, conduct business analysis and make business decisions.

6. Review and guide the reports and applications submitted by subordinate units and individuals.

7. Work with the Executive Chef, Chef and Banquet Department to study how to improve food quality and create new varieties; Make or modify the menu of year, quarter, month, week and day; This standard is applicable to food and beverage.

8. Participate in the regular meetings of department managers and business coordination meetings convened by the general manager to establish good relations with the public.

9. Supervise the work of subordinate managers and help them improve their business ability.

Business requirements of the catering manager:

1. The manager of the catering department belongs to the top management of the hotel, and his familiarity with hotel business and management is equivalent to that of the general manager.

2. Familiar with the business of the food and beverage department, good at work planning, good at business promotion and marketing.

3. The catering department is the department that directly provides face-to-face service to the guests in the hotel, with large passenger flow, complex tastes and requirements, long service duration and high requirements. As the manager of the food and beverage department, you should be familiar with and master the laws and characteristics of this work, and carefully supervise the management and employees to do a good job in service.

Food and Beverage Manager Job Description:

1, understand and master the situation of subordinate departments, including business situation, quality and technology of employees, and do a good job in targeted management.

2. Formulate the work plan of the department and supervise the work of each department.

3. Pay special attention to the quality of service:

(1) patrol all restaurants and production departments, give work guidance, and solve problems in time when found.

(2) Before important banquets and key guests start eating, they should be carefully inspected according to the requirements of banquet inspection, and any problems or deficiencies should be corrected in time.

(3) Check whether the employees of each type of work work according to the operating rules, check their instruments, work efficiency, technical proficiency and service attitude, and supervise them to maintain a high service level.

(4) Check the food quality with the executive chef.

(5) Frequently ask guests for their opinions on service and food quality; Handle guest complaints properly.

4. Strengthen material management to improve economic benefits.

(1) Understand and master the market price of food raw materials, and guide the procurement of food raw materials; According to the guidance of the catering industry in the off-season, increase or decrease the purchase amount of food raw materials to avoid shortage or backlog, resulting in loss or waste; Familiar with the inventory situation.

(2) to guide the production department and the grain department to strengthen the management of grain and prevent it from deteriorating.

(3) Control the standards, specifications and requirements of food raw materials and beverages, and control the cost and gross profit margin.

5. Strengthen the education and training of employees and improve their quality.

(1) Educate employees to abide by the law, obey the leadership and management, cultivate and improve the hotel awareness of employees, and consciously do their jobs.

(2) Understand and master the ideological status, work performance, business level and family status of employees, conduct targeted ideological education, help them solve some practical problems and difficulties, and make them have a sense of belonging, responsibility and dedication.

(3) The key point of management is to do a good job in the management of managers above the foreman, and strict training and management of them is the fundamental guarantee to improve the management level and service level of the hotel.

6, in accordance with the provisions of the food hygiene law, strictly abide by the health management system. Establish personal, post, operation and other aspects of health standards, implement regular and irregular health checks to ensure the food safety of guests.

7, pay attention to check the public security work of entertainment places. Ensure the safety of guests in entertainment activities.

Responsibilities of the Minister of Catering Management 5 1. With a high sense of professionalism and responsibility, do a good job, send and receive goods with clear procedures and clear accounts.

2. Work should be organized, make plans according to the consumption of various materials in restaurants and kitchens every week and collect them from the property department, so as to avoid overstock and shortage. All items should be stored in categories to prevent mildew and deterioration.

Every city will sort out the tablecloths and tablecloths replaced by restaurants and send them to the laundry department for paint washing. When cleaning the dining room floor, the dirt on the table towel and tablecloth must be cleaned, and the recovered table towel and tablecloth should be replaced if damaged.

Valuables, such as gold, silver and jade, should be cleaned, packed and counted after closing time. Fixed tableware in restaurants, such as silverware, knives and forks, should be counted every day. Damaged and lost tableware should be traced and claimed according to the price.

5. Equipment and supplies used for banquets, cocktail parties, buffets, concerts, fashion shows, exhibitions and seminars in Dali should be counted, and then put into storage and classified in Chenfang to prevent loss and damage.

6. Service utensils and supplies, such as ballpoint pens, menus, toothpicks, sanitary products, such as brooms, mops, rubber gloves, vacuum cleaners, cleaning agents, and office supplies, such as pens, ink, paper, notebooks, etc. , should be distributed in a planned way, not overstocked, not wasted, and used rationally.

7. For special articles, such as alcohol for hot pot, wrong alcohol for hot basin, candles for western restaurant, birthday cake, etc. , to prepare some spare. Flammable articles should be stored separately to prevent fire.

8. Irrelevant personnel are not allowed to enter the warehouse, and smoking is not allowed in the warehouse. Pay attention to fire prevention, virus prevention, moth prevention and bite prevention, and pay attention to the hygiene of the warehouse.

Responsibilities of the Minister of Catering Management 6 1. Assist the director in his work, and be responsible for the supervision and inspection of catering and logistics socialization service projects and the formulation and summary of work plans.

2. Responsible for the overall work of the catering hygiene management office, lead and organize employees to complete all the work assigned by the college and the general affairs office, and ensure that all the work is carried out in an orderly manner as planned.

3. Be responsible for formulating the long-term development plan and annual work plan of the catering hygiene management office.

4. Strengthen scientific management, establish and improve various rules and regulations, blaze new trails, introduce advanced management concepts and methods, and constantly improve the overall management level.

5. Organize employees and restaurant leaders to seriously study the Food Hygiene Law and basic knowledge of food hygiene, raise awareness of prevention, and resolutely put an end to unsafe accidents such as food poisoning.

6. Do a good job in democratic management of food, regularly listen to the opinions of diners, formulate rectification measures, improve the work in time, often go deep into restaurants to understand the situation, and help guide restaurants to improve management level and service quality.

7, efforts to strengthen their own learning, and constantly improve the management level, the courage to innovate, set an example, law-abiding, diligent and honest, and strive to complete the tasks assigned by superiors.

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