A, communication and coordination management

Internal teamwork and cooperation is the key to internal small departments effectively and in writing to communicate to help accuracy, such as loopholes in the link, managers should immediately coordinate, do a good job to follow the rules and regulations must be followed. Good communication, coordination and management, can reduce internal contradictions, improve service and work efficiency, which is the way managers must go.

Two, program management

Do everything needs to have a better plan, such as: what to do in a month, how to do, who to do. Forecast how much difficulty, how much can be accomplished, etc.. This statement shows that only a good plan will be steady, organized and orderly work, no matter in which business which company catering management, such as unit leaders or higher-ups is a person without a plan, then this company business is like a mess, no one results.

Three, organizational management

Organizational management is very important in the hotel, only good superiors will allow their subordinates to do their share of the work, a good superior to his group of tasks undertaken by all members of the division of labor between the catering management. The so-called organization is divided into two kinds: formal organization and informal organization, organization management is also a symbol of team spirit, the establishment of their own organization, should be clearly set up institutions, job setup, staffing all over the relevant systems and so on. If you are an unorganized person can not do leadership.

Four, human resources management

Hotel, human resources flow frequently. Human resources mobilization arrangements, rational mobilization of work, motivate employees to work enthusiastically. On the other hand, human resources management, including departmental staffing, reasonable setup organization, scientific staffing, can more effectively reduce the cost of people. Such as: to 2 people to do the work of 3 people, treatment can be appropriate flexible arrangements.

Fifth, supervisory management

that is, the command and guidance management of the corresponding supervision only manual management of the premise, a level of supervision level does not exceed the authority.

Sixth, control management

This catering management method is the most critical step of the enterprise, control is not in place, improper control will result in the various aspects of the high cost of non-profit. Some restaurants only so unprofitable closure, the key reason lies in the market positioning is inaccurate, improper marketing techniques and cost control is not in place.