How can you be a good manager of a restaurant?

Make sure that everyone feels rewarded for their efforts. No matter how good the manager says and the remuneration is small, everyone can only think that you are lying to him.

The manager should be strong and negotiate well with the boss, and the employee should be rewarded for doing a good job. Higher salary, coupled with sincerity, should be able to retain motivated employees, and after a period of time, make those who stay good employees.

In addition, I don't agree with the idea of "working hard", and working hard is almost the same.

If you want to become a good manager, getting along with people is an essential course, you have to understand how an employee thinks, which is also difficult, but there are also channels, you have to pay more attention to employees, think more about employees, communicate more with employees, don't think that you are a manager, you must be integrated with the life of employees, usually don't be so serious, show that you are a very easy person to get along with, so that employees will not be afraid to talk to you. When the restaurant is profitable, you can do some group activities to enhance everyone's relationship, so that everyone is like a family, and you are the head of the family. People will inevitably make mistakes, when employees make mistakes, don't be loud but take a serious education and tell them not to make mistakes next time.

To manage well, you have to learn to empathize, you can guess how the other party thinks, and this is the right medicine. (This is purely a personal opinion, you can refer to it without visiting, coupled with your rational analysis, I believe you can become an excellent manager)!

1. Understand customer preferencesThe customer is the god of the catering industry, God is happy and satisfied, the business of the restaurant will be better, so the priority of the restaurant manager is to understand the preferences of the customer, such as what kind of taste the customer likes, what kind of decoration style the customer likes, and conquer the customer from the high-quality service, in order to bring a lot of traffic to the restaurant.

2. In-depth understanding of peers:As the saying goes, knowing oneself and knowing one's opponent is the only way to win, the second thing a restaurant manager should do is to have an in-depth understanding of his peers, there is a saying called taking its essence and removing its dross, catering managers can learn from the good places of their peers and make use of them, so as to defeat their peers more effectively.

3. Make a good product:To be healthy? Or do you want profit? It's like a customer choosing breakfast, whether it's good overnight or freshly baked!

There is no doubt that freshly baked products are more popular, so the restaurant manager must be strict in the products, so that business will continue to come to the door.

Details to pay attention to for restaurant managers.

Don't leave early: A qualified restaurant manager should have strong language skills, good communication can make the restaurant manager understand the internal information of the restaurant in detail, the restaurant manager can be late, but never leave early, the restaurant manager who leaves early will ignore many problems in the restaurant.

Can't trust the marketing minister: An excellent marketing minister can say that the dead are alive, if the marketing minister does not have this ability, then he will not be able to sit in this position, so the marketing minister's words can be believed.

Don't lose your temper with the chef: The chef is the core of a restaurant, the restaurant manager can lose his temper with the front desk, he can lose his temper with the cashier, and he must never lose his temper with the chef, because it is difficult to recruit a good chef.

Taboo full-staff marketing: full-staff marketing is a signal to close the door, if the business is average, and when the activity is completed, it can die early. If you hear a competitor doing this, the restaurant manager doesn't need to worry at all, and the younger one will definitely not be the opponent.

The first thing to pay attention to is your management skills, and some only need your connections. Proficient in the service procedures and operating specifications of the table, private room and banquet, assist the waiter to complete the work at any time during the meal, and correct and guide the problems found in time. Reasonably distribute the work of employees, set districts, people, posts, and responsibilities, bear hardships and stand hard work, care about the thinking and living conditions of employees, and set a good example for taking the lead.

In terms of dealing with the relationship with employees, you must punish or even severely punish employees if they do something wrong, so that other employees and your superiors can understand your requirements for work execution, and your superiors can rest assured that your superiors will be at ease with you, and your employees also know that it will be wrong to do so, and they dare not make the same problem.

In normal times, treat your employees as brothers, care more and communicate often, find common hobbies and interests, and do more activities together.

Restaurant Supervisor Responsibilities:

Conscientiously implement the plan of the superiors, ensure that the restaurant is in normal operation, and actively complete the work tasks at all stages.

Do a good job in staff training, grasp the ideological trends of employees, and implement discipline to be fair and strict, and maintain fairness and consistency.

Warm hospitality, guest first, ensure high-quality service, strengthen on-site supervision, adhere to the front-line command, and timely find and correct service problems.

Control the operation of the restaurant, strengthen the property management of the restaurant, and grasp and control the use of various items.

Inspect and maintain the maintenance of restaurant equipment and implement fire safety tasks.

Responsible for the personnel arrangement and performance evaluation of the restaurant, implement rewards and punishments according to the reward and punishment system, and improve the enthusiasm of employees.

Do a good job of monthly daily business reports and work summaries, keep abreast of the situation of the restaurant, and report to superiors in time if there is a problem.

An excellent restaurant manager not only cares about the overall future development of the restaurant, but also can do a good job of a middleman who connects the previous and the next.

Know how to continuously improve the hardware facilities of the restaurant.

The overall environment of the restaurant will also have a great impact on the business of the restaurant, and for some aging facilities, it is necessary to renovate and renovate to create a clean environment for the restaurant.

Continue to learn the knowledge of restaurant operation and management.

Opening a restaurant is not static, with the development of the times, the birth of new things, the culture of the restaurant must keep up with the pace of the times.

Find ways to increase your restaurant's turnover.

A good restaurant manager will definitely keep an eye on the turnover of the restaurant at all times, and a restaurant will only be profitable, and the employees will get what they deserve. remuneration, the restaurant will endure.

Know how to tap into the strengths of restaurant staff.

As an excellent restaurant manager, you know how to observe employees, know how to tap employees' strengths, and arrange them to work positions relative to their specialties according to their different strengths.

Know how to bring all the restaurant staff together.

There is no perfect individual, only a perfect team, and a good restaurant manager will know how to unite the hearts of all the employees of the restaurant, and everyone will make the restaurant better and more distinctive for a common goal, so that the turnover of the restaurant will also increase.

Ability to guide employees in daily work problems.

The restaurant manager is also a leader, leading the hall manager, bar manager and all the employees of the restaurant, when there is a problem in the hall and the bar counter and cannot find a solution, the restaurant manager should make overall planning, find a solution, and then give instructions to the employees below.