Restaurant manager management and business philosophy

1 All things are foreseen, and everything that is not foreseen is wasted—plan first, act later.

2 If the small hole is not filled, the big hole suffers - timely remedy and correction.

3 Dig ditches first, release water later – important operations must be well prepared.

4. Hearing is false, seeing is believing - on-site management can best find problems, and implementation can rest assured - tracking to the end.

5 Example is enough to show success, self-discipline is enough to convince others—leading by example is the best education.

6 There is no perfection, only perfection – there will always be shortcomings and deficiencies in work, and there will always be things worth improving.

7 The angels are in the imagination, the devil is in the details—constantly innovating and paying attention to details.

8. Manage people first, then manage living people - based on standards and systems, establish order, and enhance vitality with culture and incentives.

9. Wisdom is wealth, team is strength - cultivate their own thinking, and learn to mobilize the enthusiasm of subordinates to develop their potential.

10 Training is benefit - more training, more guidance, more demonstration, you can make fewer mistakes, you can improve services, you can open source and reduce expenditure.

11 Patience and attentiveness are best friends – take the trouble to take care of your needs, repeat your stress, and give feedback in a timely manner.

12 Learning is the best teacher – learn and improve on the job.

13 The diligent feet must be on the right path—both hard and skillful.

14 The most precious thing is time – learn how to manage it in order to be more productive.

15 Communication is the best management tool - communication eliminates misunderstandings, enhances understanding, strengthens collaboration, and improves efficiency.

Syllabus of the store manager class.

1. Management potential training for managers of economic hotels.

1.Opening Ceremony of Yingdie Business School.

2.Spirit of service (brainstorming).

3.Excellence in Site Management – 6T Practices for Hotels.

4.Quality training of hotel professional managers.

5.Learn time management in 5 minutes.

6.Outdoor outward bound training.

7.Investigation of economic brand hotel chains.

Second, the management of economic hotels is standardized.

1.Management objectives for budget hotel managers.

2.Hotel project investment budget sand table actual combat.

3.Reasonable planning and energy consumption management of hotel projects.

4.Organizational structure and job responsibilities of budget hotels.

5.The current hotel human resource allocation and recruitment plan.

6.Salary and performance CPI assessment for economy hotels.

7.Hotel financial management control system and cost control.

8.Hotel integrated marketing channel innovation.

9.Service quality standards and quality inspection programs.

10.Hotel information management system.

11.8 standard workflows for budget hotel managers.

a.13 tasks completed every day.

b.13 tasks to be done each week.

c.20 tasks carried out per month.

d.8 things to do every quarter.

e.4 things to do every six months.

f.7 things to do every year.

3. Practices and standard operating procedures for economic hotel stores.

1.Front office management and standard operating procedures for budget hotels.

Walkthrough of PMS system operation in economy hotels.

Service case discussion and walkthroughs.

2.Budget Hotel Room Management & Standard Operating Procedures.

Service case discussion and walkthroughs.

3.Budget Hotel F&B Management & Standard Operating Procedures.

Service case discussion and walkthroughs.

4.Security management and standard operating procedures for budget hotels.

Service case discussion and walkthroughs.

5.Budget hotel engineering maintenance and standard operating procedures.

Service case discussion and walkthroughs.

6.Store management practice assessment.

7.Graduation Ceremony of Yingdie Business School.

1.Take full responsibility for all the affairs of the hotel, and lead all staff to work hard to achieve the goals set by the hotel.

2.Formulate the business direction and management objectives of the hotel, including the formulation of a series of rules and regulations and service operation procedures, stipulate the responsibilities of managers and employees at all levels, and supervise the implementation. Formulate.

All altruism is regarded as doing well, but you have to have the conditions of altruism first, the first floor has already told you, and the other store is not well managed, it is operated and cultivated. It's like if you plant a tree, if you don't fertilize or water, can you manage it every day?

Win by quality, treat people with sincerity, do not reduce costs with prosperity, and do not reduce sincerity with economy.

The most important thing in the catering industry is quality and service, so the quality must be good, and the customers must be sincere, not because of the difference between the off-season and the peak season, and the essence and cost have declined, and the lack of sincerity to customers because of economic fluctuations and price increases.

The details are as follows:

1.Obey the unified leadership of the company, be responsible for the work of the whole store, and implement the company's rules and regulations and administrative orders.

2.Timely and accurately report problems encountered in the production process to the company. Open and enterprising, combined with reality, dare to act, good at putting forward various reasonable suggestions.

3.Responsible for developing service specifications, procedures, and marketing strategies, and organizing their implementation after approval by business units. The management level has been continuously improved.

4.Review daily business statements, analyze the business, make appropriate business decisions, and ensure the safety of working capital.

5.Seasoners, lobby supervisors, foremen, etc., are often organized to improve and enhance the quality of service and dishes according to the suggestions of dining guests.

6.Supervise the completion of the daily affairs of the store, make attendance records on time, compile attendance sheets at the end of the month, and check employee attendance sheets, appearances, and personal hygiene.

7.Warm hospitality, courteous, often communicate with guests, seek feedback, properly handle customer complaints, and continuously improve service quality.

8.Strengthen on-site management, adhere to business hours, fully grasp the business situation in the store, and find and solve business problems in a timely manner.

9.Strengthen property management, control and control the use of goods, reduce expenses and waste of goods, strictly control costs, and eliminate waste.

10.Conscientiously grasp the quality of service, food quality, food hygiene, environmental sanitation, social security, and fire safety.

11.Check the operation status of equipment and the use of tableware at any time, maintain, maintain, and replace them in a timely manner, conscientiously implement the expenditure reporting system in the store, and ask for instructions before exceeding the authority.

12.Strengthen the on-the-job training of employees, and regularly organize employees to learn new service skills and marketing knowledge.

13.Do a good job of attendance records, assessments, and assessments of all employees (including the store manager himself), adhere to the principles of fairness, justice and openness, and report the assessment to the company's personnel department.

14.Regularly organize and train employees' business skills, constantly learn the company's rules and regulations, and improve the company's cohesion and competitiveness.

15.Organize regular in-store management meetings.