Catering sales manager job responsibilities

Catering Sales Manager Job Responsibilities

In life, more and more people will come into contact with job responsibilities. Clarifying job responsibilities will allow employees to know and master their job responsibilities, and maximize their Carry out labor and employment management, scientifically allocate manpower, and ensure that people make best use of their talents and match their positions. What job responsibilities are effective? The following are the job responsibilities of catering sales managers that I have collected for you. I hope it can help you.

Catering Sales Manager Job Responsibilities 1

1. Manage daily communication with catering customers in South China, develop and maintain good business relationships with customers, and have certain catering customer resources;

2. Responsible for the development and maintenance of catering customers in South China;

3. Regularly track potential customers, submit sales progress reports regularly, and complete sales targets;

　4. Formulate market sales targets and sales plans;

　5. Cooperate with the sales team to achieve sales targets;

　6. Respond to customer requirements, accept customer complaints, and solve problems for customers Catering Sales Manager Job Responsibilities 2

Through the analysis of the business situation in XX, our store’s catering products have basically been recognized and accepted by the local market. In order to stabilize customers while maintaining a strong vitality for our catering products, we will work on the following aspects in XX.

1. Food promotion:

1. The first quarter: festive feast.

It is recommended to use morning tea as a selling point in January; New Year’s Eve dinner as a selling point in February; and private kitchen dishes as a selling point in March.

2. Second quarter: It is recommended to launch the special takeout activities of "Golden Pig Worshiping Ancestors" and "Goose Meat Fragrance" in April during the Qingming Festival; in May, "Melons and Fruits Fragrant in Dishes" will be launched Healthy dishes are promoted; the "Cool Summer" activity month is launched in June.

3. The third quarter: It is recommended to carry out the "Twelve Constellations Delicious Notes" in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; launch the "Lanting" reunion moon appreciation in September Activity.

4. Fourth quarter: It is recommended to launch the "Oyster" Love Oyster Food Month activity and the "No Crab" food month activity in October; launch the winter tonic stew series and "Baked Roast" in November You - A Hot and Spicy Fragrance" Charcoal Grilled Food Festival; in December, the "Wu Cuisine Spa" series of gourmet dishes and the "Top Ten Signature Dishes of Lanting" annual feast event will be launched.

2. Team building:

1. Improve the labor and employment system, training system, and improve the overall quality of employees

(1) Strict labor and employment system, catering department Recruit new employees who meet the requirements on a merit-based basis to ensure the quality of recruitment. At the same time, superior leaders go deep into employees to find talents and continuously enrich the team. Recruit experienced service personnel through introductions from existing employees.

(2) Improve the training system. In order to achieve the expected results of the training, the catering department managers first made it clear that the training must be "purposeful", "practical" and "timely". . The second step is to set up a training group, and the third step is to formulate a training plan, combine theory with practice, and conduct training in phases and in batches with the old bringing in the new. For example, management training, safety and health training once a month; promotion training, service knowledge, service skills training twice a week, etc. Fourth, conduct regular assessments, and carry out "Promotion Manual", "Service Knowledge and Skills", "Customer Service Standards", "Hotel Management Knowledge", "Production Quality", "Promotion Business Knowledge", "English 50 Sentences" throughout the year "," polite language", "safety and health knowledge" and other training.

(3) Standardize the dish trial system. In order to better promote our store’s catering products, the head chef will provide regular special training on the launched products.

2. Standardize management and improve the system

(1) Improve the quality management team led by the catering department and composed of sub-departments.

The team divides labor and collaborates, implements the management system from top to bottom, implements rewards and penalties for management efficiency, improves the overall quality of management personnel, and makes management work go smoothly.

(2) Improve the meeting system of the catering department. Meetings include year-end summary meetings, quarterly summary meetings, monthly business analysis meetings, weekly meetings, daily review meetings, before and after work meetings, financial supervision and inspection meetings, health and safety inspection reporting meetings, etc. to ensure that superior instructions are implemented in a timely manner .

(3) Establish a product evaluation and supply supervision system. In order to minimize the bottom line and estimate the varieties, coordinate various sub-departments to do a good job in product supply. The market will check the estimated supply of products in the morning, afternoon and evening every day, keep a special record of the varieties assessed in the market, and go to the relevant sub-departments for verification at the same time. And require managers to sign to clarify responsibilities.

(4) Strengthen coordination relationships. There are many detailed divisions of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.

(5) Improve comprehensive reception capabilities. Comprehensively focus on service standards, product quality, and improve reception capabilities. While hosting all kinds of club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job of taking bookings for various types of banquets for senior leaders and major companies and hotels.

3. Stability of the team: In view of the current situation of high mobility of catering service personnel, in order to stabilize hotel catering services, it is recommended that our department make the work of stabilizing the team the focus of the work in XX.

(1) Improve departmental work processes, reduce employee work intensity, and eliminate duplication of work.

(2) Improve the reward and punishment system, and provide generous development space and promotion opportunities to employees with potential for development, so that employees can develop a sense of belonging to the hotel.

(3) Strengthen employee training so that they can learn relevant professional knowledge during their stay in the store.

3. Expand operations, develop income-increasing channels, and expand operating income:

As competition in the catering industry becomes increasingly fierce, regular market surveys, business analysis, and accurate market positioning can To enable our products to maintain long-term market share.

1. Cooperate with local wedding companies, sign a reciprocal promotion agreement, and develop sources of wedding banquet information for our store to develop revenue-increasing channels.

2. Effectively implement monthly food promotion activities, increase visibility through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and guest room department cooperate with each other to jointly promote operations.

4. All staff engage in public relations to strive for more repeat customers. Instill public relations awareness and knowledge in employees. During busy periods, sales department staff go to the floor to communicate with customers, order food, and solicit their valuable opinions in different ways. Telephone greetings to related customers on holidays and customer birthdays. At the same time, a dedicated person is responsible for collecting and supplementing customer information, and communicating in a timely manner during daily meetings.

5. Do a good job in catering promotions during important holidays.

6. Perform regular market inspections and pay timely attention to competitors’ developments.

4. Enhance employees’ awareness of benefits and strengthen cost control:

1. Emphasize the importance of cost control and cost savings, enhance employees’ awareness of benefits, and require employees to take action. At the same time, we will improve relevant systems, clarify responsibilities, and strengthen control based on the system. Improve the "Expenses and Expenditure Regulations", "Raw Material Collection, Payment and Deposit System", "Loophole Plugging System", "Rational Use of Raw Materials System", "Office Supplies Receipt System", "Item Subscription System", etc.

2. Strictly implement the market inquiry system to ensure raw material cost control. Catering Sales Manager Job Responsibilities 3

1. Sales planning, organization and customer management

1. Grasp the marketing scope and investigate the current market situation.

2. Determine the trading conditions for new customers.

3. Establishing interpersonal relationships with customers.

4. Collect competitor intelligence.

5. Setting and managing sales targets and quotas.

6. Scientific and effective business analysis.

2. Customer measurement management

1. Customer sales statistics and sales analysis.

2. Customer business analysis guidance.

3. Customer fund operation guidance and credit investigation.

3. Customer marketing consultant

1. Assistance in setting customer sales goals.

2. Support customers’ plans.

3. Observe the market from customers.

4. Provide sales promotion guidance for customers

4. Sales promotion technology

1. Hold technical seminars.

2. Teaching basic knowledge of merchandise and sales.

3. Accompany sales and assist in marketing.

4. Sales activities, after-sales service guidance and complaint handling.

5. Professional Sales

1. The business of accepting orders

2. Sales affairs and internal liaison with the company.

3. Account collection.

4. Daily, weekly and monthly sales summary and report;