What is the job of a restaurant manager?

Food & Beverage Manager [ Management Hierarchy Relationship]Direct Superior: General Manager Direct Subordinate: Each Floor Manager [Job Responsibilities] Fully responsible for formulating and implementing the work plan and operating budget of the Food and Beverage Department, supervising the daily operation of the Food and Beverage Department, ensuring that high-quality and efficient catering services are provided to guests, and cost control.

[Job Description]1. Formulate the market plan of the catering department, long-term and short-term operating budgets, preside over the establishment and perfection of the rules and regulations and service procedures and standards of the catering department, and direct the implementation. 2. Regularly go deep into various departments to listen to reports and inspect the work, macro-control the income and expenditure of the catering department, formulate catering prices, supervise procurement and inventory, and carry out effective cost control. 3. Responsible for the appointment of the heads of subordinate departments and the daily supervision of their management work.

4. Participate in the daily general manager meeting, preside over the daily catering department meeting, and complete the upload and distribution work. 5. Do a good job of communication, coordination and close cooperation between the catering department and other departments. 6. Regularly evaluate the performance of subordinates, and implement rewards and punishments in accordance with the reward and punishment system.

7. Comprehensively supervise and organize the staff training of the catering department to improve the quality of employees.