What are the rules in the restaurant industry and what does a supervisor need to do on a daily basis

At the meeting, the focus is on teamwork, soliciting opinions from a wide range of people, and unifying the awareness (business goals and directions) of the upper and lower levels.

At the beginning of the establishment of an enterprise, the strategic level should be relatively mature and stable. With the gradual expansion of business operation and scale, the strategic direction can be appropriately adjusted. Everyday meetings rarely involve strategic issues, but are mainly strategic issues. The format and flow of the meeting are secondary.

Strategic issues need to be open to the public and listen to them. Let your subordinates think about strategies and put forward constructive suggestions. The CEO can communicate with employees privately first, and then make decisions and agree on opinions through formal meetings.

Once a decision is made, it needs to be implemented at the executive level. After implementation, feedback and summary will be made to accumulate experience.

Specifically, catering enterprises need to look at comprehensive factors such as scale, efficiency, development stage, and business objectives. Long-term decision-making is met in small areas (leadership and senior management). In the short and medium term, we hold daily meetings to set goals and feedback problems, and then implement them strongly.

The specific content still depends on its own business situation.

The meeting has a purpose, according to the purpose, let everyone speak first, you make a summary, if it is just a regular meeting, summarize the work of the week, what problems exist in the work, what should be done, those who do better should be maintained, and encourage employees.

It's nothing more than a criticism of the previous question, and today's plan and so on, it's all the same.

1. Service awareness.

2. Personal hygiene.

3. Food safety.

4. Skills for solving customer questions.

5. Food operation specifications.

6. Food expiration management.

7. Attendance system.

8 must be the last to praise the work of outstanding employees.

service awareness; Personal hygiene;

Food Safety Bureau Hunger;

Problem-solving skills;

Food Acceptance Operation Specifications;

food shelf life management;

attendance system; It must be the last to praise the outstanding employees for their work.

Food & Beverage ManagementTo develop a management system and methods suitable for the hotel itself, the most important thing is to understand the various management systems and methods, understand the background of various systems, and deeply study the applicable conditions of various systems, and do not have preconceived ideas.

The management method must be suitable for the environment of the hotel, because the environment of each hotel is different, so it is impossible to have that kind of management system can be applied to each hotel. Even within the same restaurant, employees in different departments sometimes have to be managed differently. The management system also has a temporal nature, and the situation of the hotel residence often changes with different times, and the management system and methods must change from time to time, from place to place, and from person to person.

The general management methods used by the hotel are: organizational charts, types of work, work specifications, work schedules, etc.

New report managers, first of all, should keep a low profile when they have just contacted employees, understand the situation, solve problems, and take the people's support as the basis. Don't just burn the fire. As the saying goes:

The strong dragon does not suppress the head snake. Otherwise, it will be more difficult to manage. At the beginning, be humble and tolerant of everything.

Wait until the time is right. Take your time and do what you can. Remember:

Be tolerant of employees, not indulgent. and their relationship can be put away and kept at a certain distance. In this way, the level of management can be shown.

Inspect the work, preside over the daily pre-dinner meeting, arrange the service work of the day, understand the situation of the day's dishes from the kitchen, and arrange the key dishes to be promoted.

1. Responsible for holding a daily pre-dinner meeting, checking each employee and grooming, and assigning tasks.

2. Arrange the shifts of each foreman, supervise the daily work of the foreman, and implement the necessary training.

3. Control the operation of the restaurant and ensure the quality of customer service.

4. Responsible for the cleaning and sanitation of the restaurant, maintain the hygiene of the environment, and do a good job in the cleaning and disinfection of tableware and utensils.

5. Maintain a good relationship with the head chef and study and formulate special menus according to seasonal differences and guest conditions.

6. Strengthen the management of restaurant property, grasp and control the use of items.

7. Participate in various relevant meetings held by the catering department and complete other tasks assigned by the catering manager.

8 Hold regular restaurant staff meetings to review the recent service situation.

9. Fill in the ** form of restaurant supervisor for each shift, and report the operation of the restaurant and all special circumstances to the catering director or deputy director.

10. Complete other tasks assigned by the supervisor.