Responsibilities
1. Responsible for the catering operation and management in the jurisdiction: control food safety, control catering service risk points, improve food quality, and be responsible for the catering satisfaction in the jurisdiction 2. Responsible for the normal operation of the catering operation system within the jurisdiction, rationally formulate various work plans, monitor the implementation process, propose effective rectification suggestions, and be responsible for the operation results of catering projects 3. Support the preparation and revision of quality manuals, program documents, work instructions and work forms for the catering service module, and be responsible for implementation 4. Responsible for the management and assessment of catering suppliers (central kitchens and on-site service providers), independently manage and operate regional on-site opening buildings (stalls + buffet lines), and independently plan the implementation and analysis of food festival plans.
Qualifications
1. Bachelor degree or above is preferred, 3 years or more experience in group dining, Internet catering, social chain catering, hotel catering management is preferred 2. Strong learning ability and self-motivation ability, self-breakthrough and challenge spirit, clear work ideas 3. Catering event planning ability, dining reception experience is preferred 4. Good data analysis and management capabilities 5. Familiar with the relevant laws and regulations of the national catering industry, and familiar with the operation and management regulations of the group catering industry will be given priority.
