What is the main task of catering enterprise management?

Catering management is also divided into different departments and ranks, and the jurisdiction is different. According to your question, the following is the reference: \x0d\ 1. Assist the director of the food and beverage department to formulate and repair the job description, working procedures and standards and various rules and regulations of the food and beverage department; \x0d\2。 Responsible for the post and corporate culture training of employees in this department, strengthen the education of the fundamental purpose of completely satisfying customers, urge all departments to do a good job in training in a planned way, and improve the professional quality of all employees. \x0d\3。 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 gross profit margin and cost. \x0d\4。 Formulate 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. \x0d\5。 Handle other emergencies involving guests and report them in time. \x0d\7。 Responsible for formulating the assessment standards for managers, services and employees of the food and beverage department, carefully assessing the daily performance of department managers, inspiring the morale and enthusiasm of employees and continuously improving management efficiency. \x0d\ Specific positions also need specific job responsibilities, only as the job responsibilities of the manager of the food and beverage department.