Responsibilities of the General Manager of a Catering Company

1. Strategic and Operational Management

Responsible for the coordination and implementation of the catering company's administrative and general affairs, in accordance with the strategic objectives of the Board of Directors or the General Manager.

Develop and improve the company's administrative management system, processes, and standards to promote efficient organizational operations.

Participate in the formulation of the company's overall development strategy and assist decision-makers in driving business expansion and transformation.

Oversee administrative support for each store and functional department, ensuring coordination and integration between front-end and back-end operations.

2. Administrative and General Affairs Management

Responsible for the company's daily administrative affairs (office environment, asset management, logistics, etc.).

Establish and optimize company rules and regulations, processes, and implementation oversight mechanisms.

Coordinate compliance matters such as document management, contract archives, licenses and qualifications, and annual industrial and commercial inspections.

Coordinate external affairs related to government relations, industrial and commercial affairs, food safety, fire protection, and taxation.

3. Human Resources Management (In some companies, this function is also under the responsibility of the General Manager of Administration)

Develop human resources strategies and oversee the development of systems such as recruitment, training, compensation, and performance management.

Optimize employee relationships, promote corporate culture, and enhance team cohesion and stability.

Build a talent pipeline to support the continuous development of the company's restaurants and management team.

IV. Cost and Budget Control

Responsible for the formulation and management of administrative expenses and human resource cost budgets.

Optimize resource allocation, improve administrative support efficiency, and reduce non-productive costs.

Collaborate with Finance and Operations to ensure administrative expenses are aligned with the company's overall financial strategy.

V. Risk and Compliance Management

Supervise the company's legal and compliant operations, ensuring that restaurants comply with food safety and labor laws.

Manage internal risks and establish emergency response plans (e.g., food safety incidents and emergencies).

Responsible for the management and supervision of the company's seals, contract approvals, and internal authorization system.

VI. Team and Cross-Departmental Collaboration

Responsible for the development, training, and assessment of the administrative team to improve overall service levels.

Strengthen communication with Finance, Marketing, Operations, Supply Chain, and other departments to ensure smooth company operations.

Report regularly to the Board of Directors/General Manager on administrative management progress and improvement measures.