Job responsibilities of catering project manager

Job responsibilities of catering project manager

In today's society, each of us may be exposed to job responsibilities, including the scope of work, the responsibility to achieve work goals, the working environment, job qualifications and the relationship between various jobs. So what kind of job responsibilities are effective? The following is the job responsibilities of the catering project manager I collected for you. Welcome to share.

Responsibilities of the catering project manager 1 1, fully responsible for the operation and management of the catering department and directly responsible 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 operational 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. Formulate and organize food substitution plans according to market conditions and seasons, control the standard specifications and requirements of food and beverages, 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, develop service technology and cooking technology training plan and assessment system. Regularly study dishes with the executive chef and launch 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, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.

10, personally organize and arrange large-scale group meals and important banquets, be responsible for seeing off VIPs and handling important complaints from guests.

1 1. Preside over the daily and regular (once a week) meetings of the Food and Beverage Department, constantly review the business situation, adjust and improve the business measures in time, and attend the meeting of department managers of the company.

12, pay special attention to the maintenance of equipment and facilities, ensure the intact and correct use of various facilities, and 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.

Job responsibilities of catering project manager 2. Authoritative person:

1. Evaluate the work of department heads, foremen and employees. According to their management and work, they have the right to praise or criticize, reward or punish.

2. Have the right to suggest to the general manager the appointment and removal of the above-mentioned management cadres, and have the right to suggest to the general manager the appointment and removal of 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, responsible for the daily operation and management of the catering 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. Preside over the daily meeting of the Food and Beverage Department, understand the customer's situation on that day, arrange the work of subordinates reasonably, and be responsible for coordinating the internal work of the department to make the work coordination go smoothly.

5. Be responsible for the supervision and inspection of the restaurant, find and correct the problems in service in time, handle the complaints of guests seriously and responsibly, and control the whole process of restaurant service.

6. Draw up the monthly business indicators of the Food and Beverage Department. Review the daily business report of the food and beverage department, conduct business analysis and propose business methods.

7. Keep good communication with the head chef and chef, and timely convey customers' opinions and suggestions on dishes to the kitchen department to ensure the stability and continuous improvement of the quality of dishes and create new varieties of colors.

8. Attend the regular meeting and business coordination meeting held by the general manager, and establish good public relations.

9. Supervise the work of subordinate managers, communicate with subordinates and help them to continuously improve their business ability.

Three. Business requirements:

1. The manager of the catering department is a senior manager of the hotel, and his familiarity with hotel business and management ability are higher than those of other managers.

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 in the hotel is directly facing the guests' service, with large guest 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.

4. At the same time, do a good job in hotel marketing and sales.

Fourth, the work content:

1, understand and master the situation of subordinate departments, including business situation, staff quality and technical situation, and do a good job in 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) Check all rooms and products, give work guidance, and solve problems in time when found.

(2) Before important banquets and key guests start eating, they should be carefully checked according to the requirements of checking banquets. If problems or deficiencies are found, they should be corrected in time and the service should be tracked personally.

(3) Check whether the employees of each type of work work according to the operating rules, check their instruments, meters, 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 use of food raw materials and guide the waste of food raw materials; Increase or decrease consumables according to the guidance of off-season in catering industry to avoid loss or waste caused by shortage or backlog; Familiar with the inventory situation.

(2) instruct all departments to strengthen the management of food and prevent food from going bad.

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

5. Strengthen employee education and training to improve the quality of employees.

(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 employees' ideological status, work performance, business level and family status, and carry out targeted ideological education to help them solve some practical problems and difficulties, so that they 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. Assist finance and warehouse management to do a good job of monthly inventory of furniture and fixed assets.

8. Complete other tasks assigned by superiors at the same time.

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