What qualities do you need to have as a food and beverage manager?

Hello, what qualities should catering staff have? Answer for you: 1. The quality of service personnel in the catering industry should be 1

Dignified and generous temperament, neat and clean appearance, the appearance of the restaurant waiter is very important. The waiter does not ask how beautiful he looks, but it is important to have a dignified and generous temperament. This kind of temperament is the love and confidence of service work, which can bring customers a pleasing feeling.

The image of a waiter at work is not only a personal trait, but also an impression of the restaurant. Neat and clean clothing and grooming can show the youthful vitality of the waiters and the professionalism of the restaurant. Therefore, caterers must pay attention to the neatness and cleanliness of employees' clothing.

2.Warm and sincere personality and friendly service attitudeIn addition to selling food and drinks, the restaurant needs to dedicate high-quality service to guests. Therefore, restaurant waiters should have the concept of "customer-oriented" and "customer-oriented".

Friendly service attitude and affinity are necessary to serve customers, so as to shorten the distance between customers and waiters. Restaurant waiters should have a warm and sincere work enthusiasm, be able to greet every customer with a friendly and natural smile and a sincere attitude, and always put themselves in the shoes of customers, so that customers can enjoy the atmosphere of being at home. 3.

Good communication skills and professional sales skills, from napkin folding to communication with customers, are all professional skills. Only with the skills of each job can you complete the work with ease. A restaurant waiter is a person who has direct contact with customers in a restaurant.

Different customers have different spending habits. For the customer's questions and needs, the waiter should put forward unique insights through flexible speaking methods and skills, so as to convince the customer, so as to promote the smooth progress of the service work. Lively and proper body movements are a silent communication language, which can eliminate regional and cultural differences, and become a communication language without borders.

By using body movements in a timely and flexible manner, it is possible to shorten the distance between the restaurant and the customer because of a smile, a small hand movement, and a professional tableside service, and establish a good relationship between the restaurant and the customer. 4.The corresponding knowledge quality, the self-motivated restaurant waiter who is diligent in learning is not a simple manual laborer, but needs to have the corresponding knowledge quality and self-motivation to be diligent in learning.

Society is progressing and technology is developing, and restaurant waiters need to keep learning. In addition to learning professional knowledge of food and beverage, customer psychology, computer related knowledge, and some also need to learn foreign languages. Because ordering orders are no longer written by hand, but realized by computer, the operation of various catering machinery and equipment also requires personnel with certain knowledge.

5.The spirit of initiative and responsibility, the tenacious perseverance of not being afraid of hardship, the restaurant waiter needs to have the spirit of initiative and responsibility, and must have a pair of keen eyes, rather than "turning a blind eye". As long as you see a customer who needs to be served, you should take the initiative to come forward to serve.

The active and positive service attitude is the embodiment of the spirit of an excellent waiter.

Product, environment, and service are essential. Take too expensive catering as an example, a time-honored brand that is well-known in the local area, if it is too expensive, there are "three expensive".

1. The most important thing is the product.

Create a "Too Expensive Future Food Championship", dare to use fresh and high-quality ingredients in the season, ensure that the dishes are always new, and attract customers.

2. The environment is important.

The experiential dining and leisure space enhances the dining experience of customers, not only conquering from the taste buds, but also visually and smelling, making customers feel relaxed and refreshing. It's like being in a private residence, and you can enjoy the relaxation and comfort of not being disturbed.

3. The most important thing is service.

The gorgeous appearance can be replicated, and the unique brand and service are the eternal business cards that impress the guests!

Michelin-style Chinese cuisine adopts the reservation system of "noble members", and each table is equipped with a personal butler, and professional chefs are processed by professional chefs, conquering the stomach and heart of diners with a full sense of ceremony.

Continue to innovate and develop new products.

Taste and publicity are top priorities.

The marketing model should also keep up with the pace of society.

Service consciousness, consumers pay more attention to service and privileges.