Job content of restaurant manager

Restaurant manager job responsibilities

A restaurant manager is a person who plans, directs, and coordinates the activities of a catering organization.
Responsibilities:

1. Supervise the activities of employees and subordinates to comply with the hotel regulations.
2. Evaluate the cooked food by tasting and smelling it to ensure that the satisfaction and taste are consistent.
3. Investigate and resolve complaints about food quality, service, and accommodation.
4. Plan the delivery time of food and beverages, and check the quantity and quality of the products delivered.
5. Supervise food cooking methods, portion sizes, side dishes and food placement to ensure customer acceptance.
6. Supervise the budget and salary records, evaluate the financial situation to ensure that the expenditure is within the budget and approved.
7. Plan the working hours and task assignment of employees.
8. Ensure compliance with relevant health and punishment regulations for food services, and supervise the maintenance of storage and cooking equipment.
9. Coordinate the distribution of cooking staff to ensure the economic use and timely preparation of food.
10. Make records on sanitation and food subsidies required by the government.
    Business requirements for restaurant managersThe following content comes from Kanzhun.com's responsibilities and requirements for restaurant managers
    Requirement A
    Responsibilities
11. Responsible for the service management of the restaurant, standardize the standards of waiters, and provide high-standard quality services to the guests;
12. Strictly manage the equipment, materials, appliances, etc. of the restaurant to ensure that the accounts are consistent and maintain the prescribed integrity rate;
    3 , Responsible for the implementation of the department's service specifications and work processes;
13. Daily inspection of the equipment, furniture, tableware arrangement and completion;
14. Inspect the restaurant business area, supervise the staff to prepare before meals;
15. Do the restaurant well Safety and fire protection work;
    qualifications
16. Familiar with the operation and management of the restaurant;
17. Good communication, cooperation and independent working ability;
18. Strong management ability and sense of responsibility.
    Request B
    Responsible for formulating and implementing the work plan and operating budget of the catering department, supervising the daily operation and management of the catering department, ensuring that customers are provided with high-quality and efficient catering services and cost control.
19. Responsible for formulating the marketing plan of the catering department, long-term and short-term operating budgets, and leading all employees to actively complete and exceed operating targets.
20. Presided over the establishment and improvement of various regulations and service procedures and standards of the catering department, and supervised the implementation.
21. Regularly go to various departments to listen to reports and inspect work conditions, control the income and expenditure of the catering department, set catering prices, supervise procurement and inventory work, and carry out effective cost control.
22. Check the working conditions of the management staff and the restaurant service specifications and the implementation of various rules and regulations, and take timely measures when problems are found, complete various tasks outstandingly, and carry out effective cost control.
23. Regularly research new dishes with the deputy manager of the catering department and the executive chef, launch new menus and carry out various promotional activities in a targeted manner.
24. Responsible for the daily supervision of the appointment and management of the heads of the subordinate departments, and regular performance evaluations of the subordinates.
25. Organize and implement the service technology and cooking technology training of the staff of the catering department, improve the quality of the staff, and establish a good image and reputation for the hotel.
    Requirement C
    A restaurant manager is a person who plans, directs, and coordinates the activities of a catering organization.
    Responsibilities:
26. Supervise the activities of employees and subordinates to comply with the hotel regulations.
27. Evaluate the cooked food by tasting and smelling it to ensure that the satisfaction and taste are consistent.
28. Investigate and resolve complaints about food quality, service, and accommodation.
29. Plan the delivery time of food and beverages, and check the quantity and quality of the products delivered.
30. Supervise food cooking methods, portion sizes, side dishes and food placement to ensure customer acceptance.
31. Supervise the budget and salary records, evaluate the financial situation to ensure that the expenditure is within the budget and approved.
32. Plan the working hours and task assignment of employees.
33. Ensure compliance with relevant health and punishment regulations for food services, and supervise the maintenance of storage and cooking equipment.
34. Coordinate the distribution of cooking staff to ensure the economic use and timely preparation of food.
35. Make records on sanitation and food subsidies required by the government.

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