What are the main responsibilities of a hall manager in a seafood restaurant?

1. Be fully responsible for the operation and management of the catering department, and be directly responsible to the general manager.

2. Responsible for formulating long-term and short-term annual and monthly plans of the catering department, organizing and supervising the completion of various tasks and business indicators, and analyzing the monthly and annual business conditions and reporting to the general manager.

3. Develop service standard procedures and operating procedures. Inspect the service attitude and service procedures of the subordinate personnel, ensure the quality of food, urge the department to do a good job of sanitation and cleaning, and carry out regular fire prevention and safety education.

4. Cooperate with the finance department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

5. Formulate and organize the replacement plan of food according to the season of market conditions, control the standard specifications and requirements of food and printed 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 catering department, and be responsible for organizing the training of the business and health knowledge of the employees of the catering department.

7. Develop an assessment system for the culinary skills training plan of service technology. Regularly study dishes with the executive chef, launch new menus, and organize service personnel and chefs to go out to learn the advanced experience and technology of other units.

8. Understand market trends and master raw materials, CVP marginal cost control, effectively control operating costs, reduce operating expenses, so as to ensure the completion of business indicators and profit indicators.

9. Pay attention to on-site management, and regularly inspect and supervise the restaurant and kitchen. Organize group activities to ensure that all movements are normal.

10. Personally organize and arrange large-scale solid dining and important banquets, be responsible for the welcome and send-off of VIP guests, and deal with important complaints from guests.

11. Preside over the daily regular (once a week) meeting of the catering department, frequently review the business situation, make timely adjustments, improve business measures, and participate in the company's department manager meetings.

12. Pay close attention to the maintenance of equipment and facilities to ensure that all kinds of facilities are in good condition and are used correctly to prevent accidents.

13. Coordinate the relationship between the department and other departments of the company, and do other tasks assigned by the general manager or deputy general manager.

Deal with the general affairs of the hall, work arrangements and some disputes.

Aim to be concise and concise as follows:

1. Conservation of seafood, familiar with the maintenance technology and time limit of all kinds of seafood, the maintenance quality of seafood accounts for about 90% of the work performance;

2. Abide by rules and disciplines, abide by the rules and regulations of the hotel and the relevant processes and related technical requirements of the procurement department for the maintenance of seafood, which accounts for about 10% of the work performance;

Door staff Shi Shi Zuo Door is the sea as Ma Zhi Zhi Zhi

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1. Coordinate the overall work of the front desk and back hall.

2. According to the system, all employees of the catering department are assessed, the work performance of employees is rewarded and punished, regular assessment is implemented, and excellent waiters and service experts are evaluated every month.

3. Receive and preside over the reservation of various banquets, coordinate the relationship between various departments of the hotel, and arrange on-site services.

4. Responsible for formulating and implementing business training plans, and continuously improving the professional quality and technical level of employees.

5. Deal with various affairs in on-site service and solve customer complaints.

6. Inspect the on-site hygiene, organize employees to carry out various activities, and arrange the overall work of the front desk.

7. Responsible for the adjustment of employees in various positions at the front desk, and coordinate and deal with various internal contradictions. 8. Cooperate with relevant departments to formulate the hotel's food promotion plan, teach sales skills, and do a good job in public relations activities for all employees.