What does a restaurant manager do to be a good manager?

In my opinion, if you want to be an excellent restaurant manager, you need to make a lot of efforts, first of all, I think to ensure the quality of the supply, ensure the quality of the production process, adhere to the people-oriented, do conscientious catering. Management is a science, we must be down-to-earth and start from little by little, constantly reflect and make progress. Responsible for customers, employees, and bosses. ‍‍

Formulate perfect restaurant training content and process, scientific work standards and assessment standards for each position in the restaurant, and meticulous reward and punishment mechanism, so as to integrate the restaurant team into the most efficient and positive energy work team. Constantly consolidate and stimulate the enthusiasm of employees, understand the needs of employees' work and life, and make employees happy to work in your restaurant. ‍‍

I think there is a certain relationship between the store manager and age, and I want to lead by example and do what I ask my employees to do. Let everyone supervise, reward and punish clearly, no matter who it is for, including yourself. ‍‍

As the head of a store, you must deal with this kind of problem at that time, don't underestimate this kind of event, do a good job and be happy may be a good marketing, do not do well is a negative news, bad things spread thousands of miles to your entire store reputation is harmful and unprofitable, in the face of customer complaints, the best way is to politely understand the cause of the incident, this process can not be omitted. ‍‍

I am more qualified for this question, because I have been a restaurant manager training camp for 45 years. Generally speaking, restaurant managers should have three abilities: think clearly, speak clearly, do well, and be able to complete the daily operation and management work well.

The knowledge reserve of the store manager needs to have: the necessary skills and techniques of catering enterprises. Social etiquette, marketing promotion, raw material procurement, financial accounting, character traits of restaurant managers need:

Sincere, friendly, serious and responsible. If you can meet these conditions, you should be a good store manager. ‍‍

Young store manager, there is a young advantage, the so-called newborn calf is not afraid of tigers, there are not so many concerns, do characteristics, play novelty, age is the best attraction, you can use your imagination to attract peers, targeted to do a certain type of customer service as long as you do a good job in market segment services, unique characteristics, can also kill a piece of the sky. ‍‍

I think the job of a store manager can be different from the object-oriented, internal job responsibilities, setting sales goals, and actively mobilizing all forces to lead the team to achieve the goals, which is a job that a store manager must do, because the vitality of a restaurant lies in sales. Maintain the quality of mature dishes, constantly introduce new dishes in a rhythmic manner, have a sense of innovation and pay attention to maintaining tradition, so that the restaurant is full of vitality in products. ‍‍

Catering development for the company, the need for a catering professional catering business school to do a strong backing, so as to enhance the core competitiveness, talent reserve, is a necessary training conditions for the catering industry, Qixi catering business school can be physically trained talents, but also to enhance the core competitiveness, to help catering enterprises training management, gathering in the fishing pot, grain steaming Shangyou catering, which is also the future development trend of start-up catering small and medium-sized enterprises.

In the face of all things can be reasonably solved, the so-called non-war surrender of the soldier is the smart approach, the customer who is too emotional should be appeased first, give the greatest etiquette to the hospitality, as soon as possible to calm the customer's emotions, reduce the negative impact, and the more excited can also be solved on another occasion. ‍‍

It is also very important to work externally, to bring forth the new, keep up with the fashion trends and seasonal needs to do a good job in the marketing of the restaurant, so that customers can have a feeling that they always come and go, but the taste and craftsmanship they love are always the same, and leave a good impression on consumers.

Adhere to the creation of a high-quality dining environment, from the layout of the dining environment to the dining service, to the details such as lighting, indoor temperature, etc., as well as the different individual needs of different customers, if you can carefully observe and meet, then it will really make customers feel at home. Another point is the selling point: whether the design of the recipe is clear at a glance, whether the label is clear, whether it provides pop advertising, etc.

It seems very simple, but it is often overlooked by the store.

The key is to increase the turnover of the store.

Think of yourself as the boss, this is your own shop. Cognition can only do things right, and seriousness can do a good job. If it's a good boss, I don't think he'll treat you badly.

What needs to be done is to understand the whole of the restaurant, and we must pay attention to the hygiene of the restaurant, and we should also pay attention to the relationship between each employee, as well as the situation of employees going to work, and the relationship between customers and customers.

We must have a good service attitude, and we must make the staff feel that the hotel is very good, so that the hotel can develop better.

In order to ensure the hygiene of the store, it is necessary to check it regularly, be responsible for consumers, do not use problematic ingredients, and strengthen management.

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 a store manager's assistant, you should understand that you and the store manager are equal beings, and in this sense, you have no privileges, and even your power to "reward and punish" must be recognized by the store manager. That is to say, when your store manager fires your "carp", your "reward and punishment" will become useless, so what to use to reflect your helper's intentions? There is only one answer: "obedience"!

Obedience is the psychological factor that makes people willing to accept your influence, and it is the goal of your behavior. Obedience makes the store manager trust you from the heart, which is the function of the spirit.

Summary. 1. The catering service manager must first understand the personality of all employees, and in the service process, you must be able to train, understand the work plan of the store manager, and be able to assist in organizing the division of labor.

1. The catering service manager must first understand the personality of all employees, and in the process of service, you must be able to train Huihuai, and at the same time understand the work plan of the store manager, and be able to assist in organizing the division of labor.

2. At the same time, be able to efficiently deal with emergency matters between colleagues in the work, especially to carry out fire inspections frequently, and have a good professional image and wisdom in the service team, as well as the ability to organize work.

3. At the same time, be able to implement the work instructions of the store manager, and maintain a good working relationship with the chef, properly command, and in the process of assigning work, be fair, just and open, and be able to cooperate with the store manager to evaluate the performance and improve the work performance.