How to manage a restaurant, how to manage restaurant staff

How to manage a restaurant well, first of all, the waiter, the waiter. Including chefs, head chefs, executive chefs, and executive chefs are all required. He held meetings every day and trained them properly.

Only a good training can manage the hotel and the restaurant well.

First of all, you need to understand the size of the restaurant, and the operating model, and then the reward and punishment system, which is the most basic.

How to manage a restaurant? This is really difficult, and the important thing in domestic restaurants is how the managers assign the work to people and let people do it. Have excellent results and be appreciated by the boss.

You're going to a meeting every day. Assign the task, if you complete it well, you can get a reward, if you don't complete it well, you can punish it.

The new idea of catering management is to use the principles of market economy, and it is no longer the early planning era, the selectivity of customer consumption is small, and the irrational consumption leads to the early catering operators to "take one step at a time". Because the catering market in the early stage was in short supply, and today's catering market has shifted from a seller's market to a buyer's market, and the concept of consumer consumption is also becoming more and more mature. Therefore, the management and operation of the catering industry should implement "plan management".

The so-called "plan" management is to organize and plan from the preparation and design of catering to the medium and long-term operation. In the author's opinion, it should be carried out from the following aspects.

1. First of all, it is necessary to realize a standardized management system, and to realize a standardized system, it is necessary to have a set of rationalized systems. Even if a person does not respect the system, the manager can punish him according to the rules and regulations so that he must obey.

2. If carelessness leads to negligence in work, we must report criticism, not quell, and let him face up to his mistakes and correct his own thoughts. We better keep each other in check, because if a person is arrogant, he will naturally be isolated.

3. As a restaurant manager, you will meet an absent-minded employee. As a leader, you should do your best to help him, understand him, and inspire him. After all, everyone has difficulties in the sedan car.

After that, he can continue to play his role in the work, and if he is grateful, he will work harder.

4. A qualified manager should attach great importance to the power of the system, not only to manage others, but also to lead by example, only in this way can you get twice the results.

One heart: catering enterprises take economic benefits as the first focus, and all work is centered on this.

2. Strict: Strictly control and improve the quality of products; Strict savings, cost reduction.

Three elements: scientific and nutritious healthy food; Food culture that conforms to the public and trends; Dig into the local character.

Four insistences: insist on high-quality and stable production; Adhere to warm and friendly service; Adhere to a clean and hygienic environment; Stick to the price point where you get the best value for your money.

Five points of attention: pay attention to establish a super brand; Pay attention to the profit statement of stability and progress; Note that employees are the greatest wealth of the enterprise; Pay attention to stable organization and working methods; Pay attention to the mentality of dedication to customers and service.

Digitalization has now become a mainstream trend in all walks of life, not only the manufacturing industry, but also the catering industry, which is closely related to us, will also achieve rapid development on the digital train! In other words, if you want to take the lead in today's ever-changing market competition, you must not underestimate the store function of the industrial cloud, which can manage stores more intuitively and three-dimensionally through intelligent technology, provide data analysis and decision-making for the refined operation of stores, increase revenue, and ensure your leading position in the market.

In the C2P industrial cloud interface, select [Store] to enter, manually create a store, select [Minimum Standard], so that we have entered the floor diagram interface, click [Save] The store is created. In the follow-up management, the C2P industrial cloud can also be used to manage, such as: the ...... during the peak dining period

C2P industrial cloud can tell you that there is a free table or room, which table of guests has not yet paid, and which table of guests is about to finish the meal. This "panoramic" management allows the store to provide better service. C2P industrial cloud table map management can intuitively see the regional location of each table in the store, quickly place customers according to the number of people, better make profit and benefit analysis, and no matter how many changes can be orderly.

The foreman foreman, the leader of the work, as a grassroots manager is more tricky than 1. There is no prestige in management, everyone is one level older than you, and the management is strict, and the employee says "what the xx leader asks me to do" No matter what, the superior will say what you do. Generally speaking, put yourself in the right position, you will see yourself as a waiter, take the lead in the work tasks to live, suffer more losses, for a long time, your employees, for your work status, work ability will have no gossip to say, so that when you explain the work, there is a standard 'I am doing this well, you have to do this,' so that in the work to establish their own down-to-earth, rigorous management methods, efficiency will naturally come out.

2。For employees who do wrong, you must be punished, even severely. This way, other employees, and your superiors, can understand what you want from the execution of the work.

Your superiors are reassuring you, and your employees know that it will be wrong to do so, and they dare not make the same mistakes; But you have to pay attention, no one wants to be punished, your employees don't say it in their mouths, they will have opinions in their hearts, they can generally be dealt with like this, get off work, ask the punished employees or the whole team to eat, and say very bluntly, "I'm sorry, I punished you at work, now I invite you to dinner, we are still friends, but I hope we are friends, we can help me do a good job at work, we still have fun and eat well after work, we don't talk about work things, don't hurt and angry for work" You have all of them, and employees will naturally be convinced when they go to work.

3。Treat your employees as brothers, care more and communicate often, find common hobbies and interests, and do more activities together, but you must be meticulous about your work.

When employees affirm your work, punish and convince you, and can be together in life, the work will naturally be done. When the cohesion of the small team comes out, the work results will naturally come out, and I believe that your superiors will see the display of your ability.

Management experienceManagement experience, learn more and do more to succeed naturally, don't be discouraged to believe in your own ability, "I am the best!" "You can only succeed when you work with such confidence. It doesn't matter if you're wrong, men don't regret doing things, don't be afraid, don't think about escaping!

Answer: It's hard to manage a canteen, because everyone has their own tastes, everyone has their own preferences, and everyone has an appetite that changes at any time. In fact, it is not difficult to master the method of managing the canteen, just grasp the following six points.

Point 1: Procurement.

The main thing in the canteen is to keep everyone full, and at the same time pursue good food. Therefore, the canteen pursues not the high-end dishes, nor the ingredients of the delicacies of the mountains and seas. The canteen pursues coarse dishes and has the taste of home, so that everyone can eat well in ordinary ingredients.

Sourcing ingredients is the core of cost control in canteens. Questions?

The key to making ordinary ingredients into dishes that everyone is satisfied with is to match them properly. The five aspects of meat, fish, eggs, and vegetable soup are properly matched, and each aspect is properly matched for each meal.

What are the six points to ask.?

Service is all about making everyone feel comfortable. The service of the canteen is first and foremost to ensure that the planned dishes, tableware, staple food, etc. are provided uninterrupted during business hours. The second is to ensure that the facilities of the canteen are in good condition, including the equipment of sinks, napkins, condiments, toothpicks, etc.

Again, it is a smile, to maintain the image of a smile, to provide the act of smiling, to leave the impression of a smile. Good service can make up for the possible shortcomings of the dishes to a certain extent.

First of all, the hygienic environment, the windows are bright and clean and always make people happy.

People do everything, and the same goes for the cafeteria. First of all, we must have a good leader, who must be willing to work and have team spirit.

Point 6: Management.

The canteen has income and expenses, and in essence, there is a problem of operation, and it is not worthy to be in charge if you don't understand the account. To manage the canteen well, it is necessary to do a good job in cost analysis, and adjust the side dishes and procurement strategies in a timely manner according to the changes in costs.

Catering management is a very important thing, good management can make the operation of the store smooth, and the tacit understanding between employees can reduce unnecessary waste and maximize the profitability of the store.

The catering operation system is a set of all-round store operation management system, which is managed from various aspects such as staff management, store operation, staffing, cargo management, hygiene management, daily attendance management and so on. Then adjust it according to the actual situation of the store, so that the store has the ability to replicate.

Hope it helps.