1 thought on “How to do a good job in the management of the catering industry”
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How to do a good job in the management of the catering industry Oh how to do a good job of the restaurant industry, in order to ensure that things or work are safe and smooth, usually you need to prepare in advance. Many stores and companies have their own management models and operations. It is very important to master management methods and skills, so how to do a good job of management of the catering industry? Mo and how to do a good job in the management of the catering industry 1. In terms of restaurant internal management: 1. Participate in the formulation of reasonable restaurant annual business goals, and lead all employees of the restaurant to actively complete the business indicators. . According to market conditions and the needs of different periods, they discuss with the chef's commander and formulate a catering promotion plan, and collect guests' feedback from guests during the implementation process to improve. 3. Develop employee position responsibilities and service standard procedures, supervise and check that restaurant management personnel and employees serve customers in accordance with service standards, and continuously improve service quality and work efficiency. 4. Do a good job of the construction of employees, master the movement of employees, and provide employees with opportunities for promotion and salary increases for outstanding employees. 5. Arrange special personnel responsible for formulating employee training plans, and organize employees to participate in various training activities, continuously improve employee service skills, skills and service quality, and improve work efficiency. 6. At least once a month's employee conference, analyze and report the monthly operating indicators, income and expenditure conditions of the restaurant, and solve the current problems; Employees are widely participated in the management of restaurants. 7. Combat close with the kitchen, check the quality of the dishes, and timely feedback the opinions of the guests, improve the quality of the dishes, and meet the needs of guests. 8. Establish a restaurant material management system, strengthen the management of food raw materials and items of restaurants, arrange special persons to take responsibility for the collection and custody of food raw materials and items, check whether the cost of food and raw materials in the front hall and kitchen The transition and transfer of costs are reflected, and the use of water, electricity and other resources reasonably, reducing waste, reducing costs, and increasing profit. 9. Do a good job of restaurant health work and safety work, arrange special personnel to check the restaurant cleaning and hygiene, set a regular cleaning and finishing restaurant area, and provide guests with a comfortable and high -quality dining environment.
. In terms of marketing: 1. Use various media channels to widely publicize, increase the local awareness of the restaurant, and lock the target customer base, increase the target customer base propaganda power. 2. Establish a regular contact file, establish a good relationship with guests, and solicit guest opinions through interviews and telephone access, handle guest complaints, and sell restaurant products. 3. firmly grasping the corporate catering culture of Froaron Bisa restaurant, from the decoration style of the restaurant and the production of high -quality food products, as well as enthusiastic and warm services, show the cultural theme of this casual Western food to the greatest extent The connotation, grasping this selling point will give the restaurant unlimited vitality. It, business strategy: The restaurant is located in the bustling area of Jiangdong. There is already a better catering atmosphere. Restaurant, soymilk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. These variety of catering forms are our competitors to varying degrees. At the same time, carry forward your own characteristics. Do not win with the number of varieties in the product. We must concentrate their strengths and make the signature products of the restaurant of "Pisa" well. 2. Combined with the leisure characteristics of this restaurant, increase the promotion of afternoon tea. 3. From the long run, continuing to open a branch and implementing multiple store operations is the goal of our efforts. In future work, I will be based on this plan. According to the specific operating conditions and problems of the restaurant, it will continue to improve. How to do a good job of management of the catering industry 2. Restaurant management The level of restaurant management level directly affects guests' evaluation of the quality of catering services. It is one of the most important content in catering management. (1) Formulating restaurant service regulations for restaurant service procedures is the basis and premise of restaurant standardization and standardized management, and the basis for controlling the quality of catering services. Therefore, we must formulate related service regulations. Western food (related topics: Western food Join) The main procedures for the department are: (1) ordering service regulations; (2) buffet service regulations; (3) Cafe service regulations; (4) Bar Service procedures; (5) Clean and disinfection procedures for meals. (2) Preparation before meals We should organize arrangements and urge the restaurant waiters to prepare for various pre -meals. (1) Do a good job of cleaning the restaurant to meet the health standards; (2) Prepare the various meals required for the meal and arrange it according to the specifications; (3) Check the quality of the preparation and find that those who do not meet the requirements should be corrected in time; (4) hold pre -meal meetings, report the customer situation, announce the menu, summarize the service of the meal, organize the organization, and check the instrument.
(3) Restaurant management at the time of opening 1. Strengthen inspection, control the implementation of the service regulations of the restaurant, discover problems in time to ensure that guests enjoy standardized, standardized, and programmatic services ; 2. Control the order and time of serving, coordinate the relationship between the restaurant and the kitchen, and meet the physiological and psychological needs of dining guests; Work; 4. Timely processing customer complaints on dishes, drinks, and services; 5. The completion of the work after the meal is supervised and inspected, the problems of the meals are summarized in time, and continuously improved the problems of the meal, and continuously improved the problems of the meal, and continuously improved the problems of the meal, which continuously improved the problems of the meal, and continuously improved the problems of the meal. The level of restaurant service. (4) The training of employees is often unremitting The quality of service quality depends on the quality of the service staff. To improve the quality of employees, training must be trained. Formulate training plans and organize implementation on the basis of requirements. The contents are generally: 1. Ideological consciousness and professional ethics; , etiquette politeness; , restaurant service regulations and related service knowledge; . Service service Skills and techniques; 5. Knowledge of drinking wine; 6, common sense of sanitation and safety; 7. Difficult problem handling. (5), low -value consumables management Conads, meal wines, toothpicks, napkin paper and other household small items. On the basis of meeting the needs of guests, control the control of low -value and easy consumables.
. Catering cost control management The goal of getting higher profits to achieve low consumption of restaurants must strengthen the cost control of catering and beverage. It is of great significance with the level of management and management. (1) Establishing cost control awareness I remember that a hotel general manager once said: "It is easier to waste 10 yuan than earning 10 yuan. Strengthen cost control education for subordinate employees. In the establishment of a series of incentive measures (separate cases), reward cost control employees who have done excellent work, and give certain penalties for employees who waste raw materials Sex. (2) Establishing a catering cost control system Culed the cost control system of catering costs, mainly to strengthen the cost control of the entire process of production of catering products. Control; 3. Inventory control; 4. Feming control; 5. Rough machining control; 6. Equipment control; 7. Cooking control; 8. Restaurant sales control. (3) Strengthen cost accounting and analysis is mainly to do a strict accounting system with finance, such as the dining cost of the dining cost of catering and beverage, and compare the cost of catering costs on a regular basis. Analyze, etc., master the cost status in time, and find the existing problems and reasons. Therefore, to find the measures to reduce costs.
. Human resources management The human resources management of the restaurant is conducive to catering and beverage. The stability and improvement of service quality are also conducive to improving work efficiency and reducing labor costs. (1) Strengthen all staff training Improve the quality of employees and form a stable and well -trained employee team. Training work is not only aimed at personal on -site supervision and all business training, so as to continuously improve work efficiency. Class Because the western restaurant is different from the form of a catering, his labor intensity is not large, but the business time is relatively long. At the same time, the level of the waiter's skills is not balanced. With both efficient and reduced labor costs, at the same time, the principle of normal operation of the restaurant must be ensured. (3) Improve employees' enthusiasm Principles (other cases), stimulate employees' work enthusiasm, make them creative labor, and realize their own value during the work process. Oshi how to do a good job of the management of the catering industry 3. Polite politeness requires daily examples to practice repeatedly. Employees see guests politely, especially at the front desk cash register and regional service personnel who need to call them. Supervise each other and make progress together. 2. Inspection of the instrument in front of the class, those who are not qualified for the instrument and instrument request to sort out the qualification before they are on the job. Polite use, employees develop a good attitude. 3. Strictly grasp the positioning and service awareness, improve service efficiency, and make reasonable deployment for service personnel at the peak of the meal. Responsibility, clarify their respective work content, and conduct division of labor cooperation. 4. Promote efficiency services, and require employees to serve the guests as long as the guests need to serve. 5. Whether items management from large items to small items Whether it is customer or natural damage, everything is required to be followed by chapters, well -investigating, some people execute, some people are governor, follow -up to people, and people to people. Summary.
6. In public areas of health management, cleaning staff must be cleaned immediately when they see foreign matter or dirt. The sanitation in each area requires the sand surface, surroundings and dining tables, ground, dust -free and water -stained, neatly placed, and tilted. 7. During the meal period, because the guests are more concentrated in the store, the phenomenon of guests will often appear, and guests will show impatience. At this time, the leaders of the pilot team need to make the reception preparation before the reception to reduce the waiting time of the guests. At the same time, the table should be paid attention to to ensure that it is correct. Do a good job of explanation, shorten the waiting time, and seriously receive every table for every table, so as to be busy without chaos. 8. The buffet is a new project of the restaurant hall. In order to enhance the quality of the buffet service, the "Capital Plan for the Council of the Buffet Service" has been formulated, which further regulates the operation process and service standards for the buffet service. 9. Establish a restaurant case collection system to reduce the chance of customer complaints, collect restaurant customers' complaints on service quality and quality, as an important basis for improving daily management and service. The solution to the problem makes daily services more targeted and reduced the chance of complaints from customers. . Employee daily management 1. New employees as an important part of restaurant staff. Whether it can quickly integrate into the team and adjust the transformation mentality will directly affect service quality and team construction. According to the characteristics of new employees and the employment situation, special training is carried out. The purpose is to adjust the mentality of new employees, face up to the role of role, and understand the characteristics of the catering industry. Me new employees' psychological preparations for psychological psychology, alleviate dissatisfaction caused by the uncomfortableness of the character change, and accelerate the pace of integrating the catering team.
2. Pay attention to the growth of employees, always pay attention to the mentality of employees, require good working state, organize employees to learn from time to time, evaluate employees, check the training effect, discover the shortcomings, Make up in time, improve the training plan, and regularly find employees to talk about ideological work every month to understand that their recent work has found problems to solve problems. 3. Based on the actual work of work, the purpose is to improve work efficiency and make management more standardized and effective. Based on the analysis of the case analysis of daily restaurants, the members have a new understanding and understanding of daily services, and form a consistent consciousness of daily service consciousness. . There are insufficient existence at work. 1. Insufficient details during work, unreasonable work arrangements, and more well -primary and secondary work. 2. The lack of communication between the departments is often found out after something happened. 3. There are not many interactive links during the training process, reducing anger and vitality
How to do a good job in the management of the catering industry
Oh how to do a good job of the restaurant industry, in order to ensure that things or work are safe and smooth, usually you need to prepare in advance. Many stores and companies have their own management models and operations. It is very important to master management methods and skills, so how to do a good job of management of the catering industry?
Mo and how to do a good job in the management of the catering industry 1. In terms of restaurant internal management:
1. Participate in the formulation of reasonable restaurant annual business goals, and lead all employees of the restaurant to actively complete the business indicators.
. According to market conditions and the needs of different periods, they discuss with the chef's commander and formulate a catering promotion plan, and collect guests' feedback from guests during the implementation process to improve.
3. Develop employee position responsibilities and service standard procedures, supervise and check that restaurant management personnel and employees serve customers in accordance with service standards, and continuously improve service quality and work efficiency.
4. Do a good job of the construction of employees, master the movement of employees, and provide employees with opportunities for promotion and salary increases for outstanding employees.
5. Arrange special personnel responsible for formulating employee training plans, and organize employees to participate in various training activities, continuously improve employee service skills, skills and service quality, and improve work efficiency.
6. At least once a month's employee conference, analyze and report the monthly operating indicators, income and expenditure conditions of the restaurant, and solve the current problems; Employees are widely participated in the management of restaurants.
7. Combat close with the kitchen, check the quality of the dishes, and timely feedback the opinions of the guests, improve the quality of the dishes, and meet the needs of guests.
8. Establish a restaurant material management system, strengthen the management of food raw materials and items of restaurants, arrange special persons to take responsibility for the collection and custody of food raw materials and items, check whether the cost of food and raw materials in the front hall and kitchen The transition and transfer of costs are reflected, and the use of water, electricity and other resources reasonably, reducing waste, reducing costs, and increasing profit.
9. Do a good job of restaurant health work and safety work, arrange special personnel to check the restaurant cleaning and hygiene, set a regular cleaning and finishing restaurant area, and provide guests with a comfortable and high -quality dining environment.
. In terms of marketing:
1. Use various media channels to widely publicize, increase the local awareness of the restaurant, and lock the target customer base, increase the target customer base propaganda power.
2. Establish a regular contact file, establish a good relationship with guests, and solicit guest opinions through interviews and telephone access, handle guest complaints, and sell restaurant products.
3. firmly grasping the corporate catering culture of Froaron Bisa restaurant, from the decoration style of the restaurant and the production of high -quality food products, as well as enthusiastic and warm services, show the cultural theme of this casual Western food to the greatest extent The connotation, grasping this selling point will give the restaurant unlimited vitality.
It, business strategy:
The restaurant is located in the bustling area of Jiangdong. There is already a better catering atmosphere. Restaurant, soymilk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. These variety of catering forms are our competitors to varying degrees. At the same time, carry forward your own characteristics. Do not win with the number of varieties in the product. We must concentrate their strengths and make the signature products of the restaurant of "Pisa" well.
2. Combined with the leisure characteristics of this restaurant, increase the promotion of afternoon tea.
3. From the long run, continuing to open a branch and implementing multiple store operations is the goal of our efforts.
In future work, I will be based on this plan. According to the specific operating conditions and problems of the restaurant, it will continue to improve.
How to do a good job of management of the catering industry 2. Restaurant management
The level of restaurant management level directly affects guests' evaluation of the quality of catering services. It is one of the most important content in catering management.
(1) Formulating restaurant service regulations for restaurant service procedures is the basis and premise of restaurant standardization and standardized management, and the basis for controlling the quality of catering services. Therefore, we must formulate related service regulations. Western food (related topics: Western food Join) The main procedures for the department are:
(1) ordering service regulations;
(2) buffet service regulations;
(3) Cafe service regulations;
(4) Bar Service procedures;
(5) Clean and disinfection procedures for meals.
(2) Preparation before meals
We should organize arrangements and urge the restaurant waiters to prepare for various pre -meals.
(1) Do a good job of cleaning the restaurant to meet the health standards;
(2) Prepare the various meals required for the meal and arrange it according to the specifications;
(3) Check the quality of the preparation and find that those who do not meet the requirements should be corrected in time;
(4) hold pre -meal meetings, report the customer situation, announce the menu, summarize the service of the meal, organize the organization, and check the instrument.
(3) Restaurant management at the time of opening
1. Strengthen inspection, control the implementation of the service regulations of the restaurant, discover problems in time to ensure that guests enjoy standardized, standardized, and programmatic services ;
2. Control the order and time of serving, coordinate the relationship between the restaurant and the kitchen, and meet the physiological and psychological needs of dining guests; Work;
4. Timely processing customer complaints on dishes, drinks, and services;
5. The completion of the work after the meal is supervised and inspected, the problems of the meals are summarized in time, and continuously improved the problems of the meal, and continuously improved the problems of the meal, and continuously improved the problems of the meal, which continuously improved the problems of the meal, and continuously improved the problems of the meal. The level of restaurant service.
(4) The training of employees is often unremitting
The quality of service quality depends on the quality of the service staff. To improve the quality of employees, training must be trained. Formulate training plans and organize implementation on the basis of requirements.
The contents are generally:
1. Ideological consciousness and professional ethics;
, etiquette politeness;
, restaurant service regulations and related service knowledge;
. Service service Skills and techniques;
5. Knowledge of drinking wine;
6, common sense of sanitation and safety;
7. Difficult problem handling.
(5), low -value consumables management
Conads, meal wines, toothpicks, napkin paper and other household small items. On the basis of meeting the needs of guests, control the control of low -value and easy consumables.
. Catering cost control management
The goal of getting higher profits to achieve low consumption of restaurants must strengthen the cost control of catering and beverage. It is of great significance with the level of management and management.
(1) Establishing cost control awareness
I remember that a hotel general manager once said: "It is easier to waste 10 yuan than earning 10 yuan. Strengthen cost control education for subordinate employees.
In the establishment of a series of incentive measures (separate cases), reward cost control employees who have done excellent work, and give certain penalties for employees who waste raw materials Sex.
(2) Establishing a catering cost control system
Culed the cost control system of catering costs, mainly to strengthen the cost control of the entire process of production of catering products. Control; 3. Inventory control; 4. Feming control; 5. Rough machining control; 6. Equipment control; 7. Cooking control; 8. Restaurant sales control.
(3) Strengthen cost accounting and analysis
is mainly to do a strict accounting system with finance, such as the dining cost of the dining cost of catering and beverage, and compare the cost of catering costs on a regular basis. Analyze, etc., master the cost status in time, and find the existing problems and reasons. Therefore, to find the measures to reduce costs.
. Human resources management
The human resources management of the restaurant is conducive to catering and beverage. The stability and improvement of service quality are also conducive to improving work efficiency and reducing labor costs.
(1) Strengthen all staff training
Improve the quality of employees and form a stable and well -trained employee team. Training work is not only aimed at personal on -site supervision and all business training, so as to continuously improve work efficiency. Class
Because the western restaurant is different from the form of a catering, his labor intensity is not large, but the business time is relatively long. At the same time, the level of the waiter's skills is not balanced. With both efficient and reduced labor costs, at the same time, the principle of normal operation of the restaurant must be ensured.
(3) Improve employees' enthusiasm
Principles (other cases), stimulate employees' work enthusiasm, make them creative labor, and realize their own value during the work process.
Oshi how to do a good job of the management of the catering industry 3. Polite politeness requires daily examples to practice repeatedly. Employees see guests politely, especially at the front desk cash register and regional service personnel who need to call them. Supervise each other and make progress together.
2. Inspection of the instrument in front of the class, those who are not qualified for the instrument and instrument request to sort out the qualification before they are on the job. Polite use, employees develop a good attitude.
3. Strictly grasp the positioning and service awareness, improve service efficiency, and make reasonable deployment for service personnel at the peak of the meal. Responsibility, clarify their respective work content, and conduct division of labor cooperation.
4. Promote efficiency services, and require employees to serve the guests as long as the guests need to serve.
5. Whether items management from large items to small items Whether it is customer or natural damage, everything is required to be followed by chapters, well -investigating, some people execute, some people are governor, follow -up to people, and people to people. Summary.
6. In public areas of health management, cleaning staff must be cleaned immediately when they see foreign matter or dirt. The sanitation in each area requires the sand surface, surroundings and dining tables, ground, dust -free and water -stained, neatly placed, and tilted.
7. During the meal period, because the guests are more concentrated in the store, the phenomenon of guests will often appear, and guests will show impatience. At this time, the leaders of the pilot team need to make the reception preparation before the reception to reduce the waiting time of the guests. At the same time, the table should be paid attention to to ensure that it is correct. Do a good job of explanation, shorten the waiting time, and seriously receive every table for every table, so as to be busy without chaos.
8. The buffet is a new project of the restaurant hall. In order to enhance the quality of the buffet service, the "Capital Plan for the Council of the Buffet Service" has been formulated, which further regulates the operation process and service standards for the buffet service.
9. Establish a restaurant case collection system to reduce the chance of customer complaints, collect restaurant customers' complaints on service quality and quality, as an important basis for improving daily management and service. The solution to the problem makes daily services more targeted and reduced the chance of complaints from customers.
. Employee daily management
1. New employees as an important part of restaurant staff. Whether it can quickly integrate into the team and adjust the transformation mentality will directly affect service quality and team construction. According to the characteristics of new employees and the employment situation, special training is carried out. The purpose is to adjust the mentality of new employees, face up to the role of role, and understand the characteristics of the catering industry.
Me new employees' psychological preparations for psychological psychology, alleviate dissatisfaction caused by the uncomfortableness of the character change, and accelerate the pace of integrating the catering team.
2. Pay attention to the growth of employees, always pay attention to the mentality of employees, require good working state, organize employees to learn from time to time, evaluate employees, check the training effect, discover the shortcomings, Make up in time, improve the training plan, and regularly find employees to talk about ideological work every month to understand that their recent work has found problems to solve problems.
3. Based on the actual work of work, the purpose is to improve work efficiency and make management more standardized and effective. Based on the analysis of the case analysis of daily restaurants, the members have a new understanding and understanding of daily services, and form a consistent consciousness of daily service consciousness.
. There are insufficient existence at work.
1. Insufficient details during work, unreasonable work arrangements, and more well -primary and secondary work.
2. The lack of communication between the departments is often found out after something happened.
3. There are not many interactive links during the training process, reducing anger and vitality