How to be a restaurant manager, how to be a restaurant manager?

How to become an excellent and relaxed store manager, the "three, three, four, four" rule of catering management will help you.

Hello, if you want to be a store manager in the catering industry, then you must have a certain amount of experience, and you must have an understanding of the catering industry, in many cases, you need to play your role, lead your team in the catering industry to create more good results, and to coordinate the mutual cooperation between employees, create more benefits for employees, so that employees will also want to work for you, and to keep pace with the times, learn to innovate in the catering industry, I hope to help you.

As the protagonist of the restaurant, the restaurant manager must first recognize our own role positioning and determine the scope of our work and responsibilities. The main roles are as follows:

Role 1: The representative of the restaurant: On the one hand, the store manager represents the catering enterprise to establish contact with customers and relevant social departments; On the other hand, as far as employees are concerned, the store manager is the representative of the interests of the employees and the spokesperson of the needs of the employees.

Therefore, the store manager must be well aware of the operation of the restaurant in order to make arrangements and manage it in the actual work to maximize the effectiveness.

Role 2: Policy Implementer F&B outlets must not only meet customer needs, but also create a certain amount of operating profits. For policies, business standards, management norms, and business objectives, the store manager must faithfully implement them.

Therefore, store managers must know how to use all resources to achieve the business goal of taking into account the needs of customers and the needs of food and beverage companies.

Role 3: Commander of the floor The place where customers come into contact with most frequently every day is the floor, so the store manager must assume the responsibility of the commander-in-chief, arrange the work of the employees of various departments and shifts, and instruct the staff to sell the best food to customers in strict accordance with the operation plan and use appropriate sales skills to achieve the established sales goals of the restaurant.

Role 4: Problem Coordinator The store manager should have the patience and skills to deal with various problems, such as communication with customers, employees, headquarters, etc., which the store manager cannot ignore. Therefore, the store manager should try to pay attention to the use of skills and methods in the process of sending down the situation, transmitting the situation, and communicating internally and externally, so as to coordinate various relationships.

Role 5: Motivator of morale The store manager should always motivate the store staff to maintain high work enthusiasm and form a good working state, so that all store staff have a strong sense of mission, responsibility and enterprising.

Role 6: Business controller In order to ensure the actual operation of the restaurant, the store manager must carry out strong and substantive control over the daily operation and management of the restaurant, such as food control, service control, cost control, cash control, information control, etc.

Role 7: Trainer of staff The level of service of the clerk is related to the quality of the operation of the restaurant. Therefore, the store manager should not only enrich his practical experience and related skills from time to time, but also continue to train the staff on the job to promote the improvement of the overall operation level of the restaurant.

The store manager should also give appropriate authority to develop the ability of subordinates to work independently, train their work skills, and patiently guide them in the process of work.

Role 8: Analyst of Operational Performance The store manager should have the ability to calculate and understand the values of the restaurant, so as to grasp the operational performance of the restaurant in a timely manner and carry out reasonable target management. At the same time, the store manager should always be rational, good at observing and collecting information related to the operation and management of the restaurant, and conduct effective analysis, as well as the best possible situation.

1. Ensure that the restaurant is running as usual.

2. Deal with some emergencies that occur in the restaurant.

3. Solve the problems of employees' life and work.

4. Find a way to make the business more imitation pants rolling, retain existing customers and develop customers, 5. Plan **** and other activities.