Second, the management object: the front desk foreman, chef and all the staff of the western restaurant.
3. Basic functions: Assist the director of catering to be responsible for the normal operation and administration of the western restaurant, formulate and organize the implementation of the business plan, supervise the implementation of the standardized management system, assess the performance of subordinates and implement incentives and training, check and sign the use of materials and supplies of the examination and approval department, participate in coordination meetings, hold regular departmental meetings, cost control meetings and budget meetings on a regular basis, and be responsible for improving and upgrading the business management, safety and health, service and information feedback of all business points in the plaza to ensure efficient service for every guest.
Four, job responsibilities:
1. Be familiar with the main target markets of the hotel, understand the catering needs of consumers, and develop and provide catering products and services that can meet the needs.
2. Assist the director of food and beverage to manage and supervise the daily work of restaurants, bars, stewards and kitchens, and ensure high-quality work standards at all points.
3. Strengthen the control of catering procurement, acceptance and storage, and reduce costs. Supervise the chef to manage the kitchen scientifically, improve the kitchen organization, make a reasonable layout, understand the inventory and market situation, ensure the quality of dishes, reduce waste and mobilize the enthusiasm of kitchen staff.
4. Formulate the daily management system of the square and the working procedures and standards of the supervision layer, examine and approve the working procedures and standards of the operation layer, participate in the formulation of the work plan and operating budget of the restaurant, bar, steward department and kitchen, and urge the inspection staff to seriously implement them.
5. Be responsible for making the square work plan, planning and designing the fixed menu and variable menu, and preparing the planning, operation and promotion plan of theme activities in time.
6, responsible for personnel recruitment, give full play to the enthusiasm of all employees, supervise the implementation of various training plans, and implement effective incentive measures.
7, responsible for regular performance appraisal of subordinates, according to the assessment system put forward written suggestions for promotion and demotion. 8. Analyze the operating costs together with the food and beverage director, chef and bar, and take effective measures to strengthen cost control.
9. Assist the director of catering to formulate and implement various catering promotion plans, promote banquet sales, strengthen banquet organization and management, and improve banquet service quality.
10, responsible for the coordination among restaurants, bars, stewards and kitchens. What is the low sacrifice in Kouyaokeno's tomb? Go around? Are you embarrassed? Unification? Resist the burden of┯φtomb? What happened? Leftovers? Hey? Hey? Br> 1 1, regularly inspect the operation of each operating point, and be responsible for supervising and inspecting the service quality of the restaurant and the production quality of each kitchen.
12, responsible for soliciting opinions and suggestions from guests extensively, handling complaints from guests reasonably, and organizing the adjustment and implementation of management systems and working procedures.
13, responsible for checking the gfd of employees and the implementation of rules and regulations, and implementing rewards and punishments according to the reward and punishment system.
14, responsible for safety management within the jurisdiction, providing safe dining environment and food hygiene for guests, providing safe working environment for employees, and supervising subordinates to maintain and manage facilities and equipment within the jurisdiction.
15. Attend all kinds of meetings organized by superiors on time, and convey the assigned tasks to subordinates through meetings to ensure the smooth implementation of government decrees and tasks.
16. Grasp the ideological trends of employees and solve their work and life problems.
17. Complete other tasks assigned by the Food and Beverage Director.
Verb (abbreviation for verb) qualification:
1, strong sense of professionalism and responsibility, earnest and down-to-earth work, perseverance and pioneering spirit, fair and rigorous in dealing with people.
2. Master professional knowledge (dishes, drinks, cooking, nutrition, aesthetics, national customs, finance, social sciences, etc.). ) and catering management and service skills (planning, organization, motivation, innovation, communication, training).
3. Strong organizational and management skills, able to formulate various catering services and production specifications and processes, and organize employees to seriously implement them.
4. Ability to properly handle guest complaints and other emergencies.
5. Have a bachelor's degree or above, have received professional training in hotel management, have more than two years of working experience in the same position, and have reached the hotel A level or the national level 4 level in foreign languages.
6, good physical and psychological quality, full of energy, no infectious diseases.
Six, power:
1, which has the right to suggest the selection, deployment, rewards and punishments of managers in this department.
2. Have the right to select, assign, reward and punish employees in this department.
3. Have the right to sign the subordinate's purchase report, and have the right to sign and approve the subordinate's vacation and attendance within three days.
You have the right to return the goods and get a discount when dealing with the guest's complaints.