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Skills of catering management

Skills of catering management

Skills of catering management, making a process operation mode is not only to standardize the daily work of team members, but also to make all the work in the store have rules to follow and serve every customer who enters the store more professionally. The following are the skills of catering management. Skills of catering management 1

1. Communicate with each subordinate individually

Communicating with subordinate employees is one of the main duties of the store manager, and it is also a communication skill that must be mastered. Only by good communication can a lot of work be carried out smoothly, and the cohesion of the team can be continuously improved and the sales performance can be improved.

In the actual work process, few employees will tell all aspects of their lives without reservation, and employees with zero defense basically do not exist. Therefore, the manager needs certain skills to communicate with every subordinate employee.

If you want to have a deeper understanding of an employee, you must first master some basic information through individual communication, then discover some specialties and hobbies of the employee through observation in the course of work, and then take this as a topic to talk with the employee again to get a deeper understanding.

second, know the specialty of employees

learning to communicate with subordinate employees is one of the basic processes of store manager management, and "knowing the specialty of employees" is the key to communication. Knowing employees' specialties can make targeted and reasonable arrangements when assigning work tasks.

"knowing people and making good use of them" is a requirement for the manager's management ability. It is a failure of personnel management for a store manager to know his subordinates, but he doesn't know what kind of employees to use in what kind of jobs. For example, in a general restaurant, there are no more than 6 shopping guides and store managers, and the reasonable arrangement of personnel is very important.

The working ability of each subordinate employee is different. Some employees are quick and quick, but they are not good at communicating with customers. Some employees have slow hands and feet, but sweet mouths, and are good at chatting up strangers; And some employees are not happy with their hands and feet, and their mouths are not sweet, but they look good, and they can attract the attention of passers-by at the door of the store, which is also a specialty.

Therefore, for the store manager, knowing every subordinate employee well and knowing everyone's specialty can easily put them in the corresponding jobs, mainly for the harmonious operation of the store and the promotion of sales performance.

Third, every job should be held accountable to specific people

Every job content formulated by the restaurant management must be held accountable to specific people in strict accordance with the requirements of relevant time nodes and put forward clear requirements.

every job is responsible to specific people, which can not only train the manager's management ability, but also improve the work efficiency of employees, so that we can really train ourselves without getting into the habit of procrastination, so that we can develop good work habits and get rapid career growth from it.

Secondly, we should put the responsibility for every job on people, and everything that happens in the course of store operation can be traced back to the source and the specific cause can be found, so that no employee will be wronged or tolerated.

Of course, it's important to find out the specific reasons according to the employees who are responsible, and then avoid making the same mistake again through summary and analysis, so as to improve the operational efficiency and management level of the store.

fourth, let every employee do things well

"Do things well" is the basic requirement for employees, but it is really not easy to ask every employee in the team to do things well.

how does the store manager supervise the employees to do things well through the management process? This requires the store manager to have a strong executive ability, which means that the store manager must first be strict with himself in all aspects of his work. Only when the store manager strictly implements the process, it is possible for employees to be rushed to the shelves like ducks from the beginning, and gradually become like birds, and they will take the initiative to return home.

For example, in a restaurant, the manager can put a whiteboard in the store, and write all the recent work arrangements of the team members on the whiteboard, and then communicate and check the work progress of each member through morning meeting and evening meeting

Remind the partners who need to speed up the process, emphasize the requirements of the later time node, and clarify the relevant responsibilities. Only in this way can the store manager clearly grasp the progress of every job in the store and ask every employee to do things well.

V. Sequence and details of daily work

In the daily work flow of a restaurant, what sequence and details must the store manager master? What are the tasks to be handled from the employee's "arrival" to the "closing of the store"?

For example, many restaurants and stores require employees to arrive at their posts 21~31 minutes in advance, and the manager is personally responsible for attendance. During the period before the formal opening of the restaurant, employees will change their work clothes, tidy up their personal appearance, put on light make-up, count and sort out the displayed goods, clean the hygiene in the store, and prepare change. Then the manager will organize a morning meeting of about 11 minutes to check on the clerk gfd, yesterday's work summary and today's work arrangement, adjust their mentality, boost morale, and share new information about the head office and the industry.

before the end of business, statistics of related data bills should be made, such as filling in the daily sales report, the record of the commodity purchase, sale and storage of the day, replenishment orders, customer orders, customer file information feedback forms, etc. After that, it is the detailed work of counting the quantity of goods before closing the store, cleaning, power safety inspection, in-store facilities inspection, and checking whether the shutter is locked after turning off the lights and locking the door. Skills of catering management 2

1. Strengthening people-oriented management

Only a reasonable division of posts, a sound system and high-quality personnel can make it work well. First of all, the post division of labor is reasonable and clear. According to the production situation, facilities and equipment layout of the enterprise, it is necessary to formulate posts and clarify self-responsibilities.

Secondly, we should change the traditional disadvantage of attaching importance to skills rather than our own cultural quality, and instill advanced management concepts to make a breakthrough in dish production and form our own style. Third, make full use of incentives, adhere to people-oriented, and maximize the enthusiasm and creativity of employees.

2. Starting with the quality of dishes, inheriting and maintaining the tradition and constantly innovating

Quality is the lifeline of enterprises and the prerequisite for their development and survival. The quality of its dishes directly affects the popularity of enterprises. Especially with the deepening of reform and opening up, the market competition is becoming increasingly fierce, people's quality of life is constantly improving, and the requirements for the variety, taste and nutrition of dishes are getting higher and higher. Under the new situation, the catering industry is facing opportunities and challenges.

how to face the development of today's times, the key is what measures we take to keep the tradition, inherit the tradition and innovate constantly. In order to ensure the traditional technological process of famous dishes in restaurants, let more young employees master the production process and process of famous dishes skillfully.

through communication with the front desk, soliciting the opinions of gourmets and customers extensively, and on the basis of numerous practical operations and accumulated experience, the standard seasoning formula and standardized operation of traditional famous dishes of Jicai were developed. Some dishes with standard formulas that cannot be formulated for the time being need to be cooked by special chefs to ensure the quality of traditional dishes.

In view of the great development period of Japanese cuisine, how to make Japanese cuisine stand out from the fierce competition and make restaurants last for a long time? On the basis of ensuring traditional dishes, we should constantly bring forth the old and bring forth the new, and through extensive search for relevant information, careful excavation, arrangement and gathering, develop and develop famous dishes with great cultural connotations, and achieve good benefits, which will become the growth point and bright spot of enterprise economic development.

Third, a solid foundation and a good self-image

To manage employees, we must first have a good self-image. What employees are required to do is to do it themselves first, to be respected by others, to learn to respect others first, to stress principles on major issues, and to stress style on minor issues; Secondly, we should continue to learn, improve, master higher business skills, and enthusiastically pass on, help and bring, so that shine on you is better than Blue.

IV. Further establish and improve various systems and implement them

No rules can make Fiona Fang. State-owned laws, family rules, enterprises must establish and improve the corresponding rules and regulations, to regulate the system. Effectively implement it to ensure the seriousness of the enterprise system and standardized and scientific management.

5. Strictly control incoming goods and do a good job in gross profit accounting

Purchasing incoming goods and gross profit accounting are important links for enterprises to participate in market competition. The quality of supply and the price are closely related to the economic profit of the enterprise. As a chef, we should not only consider the benefits of customers, but also the cost of the enterprise, which is also one of the important basis for evaluating the performance of the chef.

To control the purchase

First, a small purchasing team should be established. First of all, the selection and arrangement of personnel requires technical backbones with good quality, strong responsibility and understanding of business, and adopts the method of walking on two legs. One is responsible for purchasing raw materials needed by enterprises every day;

the other one is responsible for investigating the prices of raw materials and supervising each other to ensure the quality and price of purchased products. Secondly, adhere to the collective pricing system. Once again, adhere to the principle of combining static management with dynamic management, and give priority to dynamic management. Suppliers provide some raw materials and purchase some by themselves, so as to grasp and understand market information in time, so that the cost of enterprises can be firmly controlled.

the second is to keep account records of the purchase channels, purchase points and the identification of goods by the inspectors. The third is to adhere to the principle of "who is in charge, who is responsible". If there is a problem with that cut, the parties will bear the main responsibility and provide reliable guarantee for us to choose good goods.

in the accounting of cost, we should use raw materials reasonably and make the best use of them. Pay attention to the recycling and use of leftovers, save electricity, water and gas, pay attention to the storage of raw materials, strengthen the maintenance and use of various tableware, and save costs as much as possible. Through several years of practice, good results have been achieved. Skills of catering management 3

1. Implementing a unified procurement system

In chain operation, the right to purchase goods is mainly concentrated in the headquarters, which sets up a special procurement department and distribution center to undertake procurement tasks, while chain stores generally do not undertake procurement functions. Unified purchasing is the basic feature of chain operation, and it is the key link for catering chain enterprises to realize large-scale operation. It supports chain operation with price advantage, which first comes from unified purchase, that is, unified purchasing.

2. Large purchase volume

Compared with single-store catering enterprises, restaurant chain enterprises have a huge store system, occupy numerous sales channels and achieve huge sales performance, so their raw material purchase volume is particularly large. This makes the catering chain enterprises in a considerable position when negotiating with suppliers;

status, suppliers are naturally willing to supply at low prices and provide many preferential conditions. In this way, catering chain enterprises ensure the most favorable purchase price of raw materials, and in this way, it is conducive to logistics distribution and reduce distribution costs.

3. Strong planning

The formulation of the business plan of catering chain enterprises is based on the investigation and study of market conditions and suppliers, which reflects the demand of consumption and the supply trend of raw materials. Catering joining is also an important part of the business strategy of catering chain enterprises, so the commodity procurement of catering chain enterprises must be carried out in strict accordance with the business plan, reflecting the business policy of enterprises.

4. It has a great influence on suppliers

Although some chain enterprises adopt an integrated business strategy from production to sales, most chain enterprises are still a retail format, and their total sales volume is huge relative to the supply (output) of a supplier (manufacturer). Therefore, between chain enterprises and suppliers, chain enterprises are in an advantageous position, holding the initiative in trading, and in terms of purchase price and quality.

5. Unified logistics distribution

If there is no unified distribution, all branches will set up their own warehouses, and stores are generally located in commercial areas with higher land prices, and the warehouse cost will be extremely high. At the same time, with the warehouse, catering franchisees also need to establish their own huge inspection team, which greatly increases the inventory cost and personnel cost.

if the head office builds a unified distribution center in a suburban area with low land price, the supplier will send the goods to the distribution center in a unified way, and then the distribution center will send the goods to the chain stores, and at the same time charge the supplier a certain proportion of the distribution fee according to the supply amount, which can solve the problem of high cost. Therefore, the distribution center ensures the timely and appropriate supply of goods.

6. Integration of purchase and sale business

Although the catering chain enterprises implement the management system of unified procurement and separation of purchase and sale, the responsibility of the procurement staff at the headquarters is not only to purchase catering goods, but also to grasp the sales trends and demands of the stores in time before deciding on the purchase of goods, so as to truly "order by sales". At the same time, catering stores can also purchase and process a few goods with special distribution requirements under the authorization of the headquarters, such as fresh vegetables and fresh aquatic products. The above characteristics mainly reflect the advantages and advantages of catering chain management procurement.