In the modern catering industry, the market competition is becoming increasingly fierce, the demand is personalized and differentiated, and the infiltration of catering enterprises from other cities has made hotel catering in a difficult situation. How to get out of the trough, gain a place in the competition and how to survive and develop has become the primary connotation. Driven by the new hotel leadership team headed by General Manager Xue Yufa, we have established a new entrepreneurial concept, that is, shaping a distinctive corporate style, building a high-quality service brand, comprehensively improving service quality, positioning products with high quality and high price, implementing a branding strategy, and implementing this strategic goal, focusing on strengthening management. After careful research and exploration, we have summarized and implemented a seven-word management method:
Strict-as a manager, we know ". We implement semi-militarized management for employees, and through strict military training, we ensure the establishment of a disciplined, uniform and team-conscious workforce.
Strict queue training has trained employees' strong perseverance, cultivated a good style of keeping pace, unity and cooperation, and established a system of pre-shift and post-shift meetings.
Pre-shift meetings are held on time every morning and afternoon with the clock striking the hour. From queuing to meeting, from reading in chorus to leading the team back to their posts, the employees follow the militarized operation essentials. Dozens of people keep pace and line up neatly, showing good discipline and mental state. This practice of training employees has received good results and has become a beautiful landscape in our hotel. Through several years' practice, our catering staff have achieved good results in semi-militarized management. Now, the collective and discipline consciousness of employees has become conscious. If they March in line without shouting a password, they can keep pace, and more than 1,111 people can make no mistakes. Many guests give thumbs up and pay tribute. We have also established a standardized meeting system. Every meeting will be recorded according to the standard, and the record book will be opened. The topic, time, place, host, participants and meeting contents are clear and informative. Strict management not only established a good social image for our enterprise, but also greatly promoted our management and order.
detail-around the business objectives, we break down the task objectives into details, with clear division of labor and responsibility to people. Work is planned and implemented, and results-oriented is emphasized. According to the business plan at the beginning of the year, the business indicators will be decomposed and implemented week by week, and the daily business income will be refined to breakfast, lunch and meals. The planned indicators and business objectives will be accounted for on the same day, and you know fairly well. Give full play to everyone's spirit of ownership, so that everyone is in charge of everything. Staff in the implementation of performance appraisal in the department, so that employees can understand and master the business format, go all out to do a good job in service, improve operating income. As for the employee's performance appraisal, we conduct a comprehensive evaluation by means of skill assessment. According to the comprehensive performance of employees, the department conducts employee star rating activities every month, and implements "star accumulation". For those who love their jobs, have professionalism, are thoughtful and enthusiastic in service, take the initiative to solve problems for customers or colleagues, do not care about personal gains and losses, work hard, and abide by the rules and regulations, and actively participate. Complete the work assigned by superiors with good quality and quantity. Employees who have no responsibility for accidents in that month will be rewarded with stars. If employees are often praised by guests, actively participate in various activities, put forward reasonable suggestions, be innovative in their work, and be sure to find money, and give appropriate rewards to employees who actively contribute and perform positively. Through these detailed management, the work consciousness and initiative of the majority of employees have been greatly promoted, with outstanding results and obvious achievements.
grab-catering work requires timeliness, and high efficiency must be emphasized. We inculcate the idea that "improving efficiency is the appreciation of one's own life value", strengthen time and efficiency among employees, cultivate employees' firm execution, take the initiative to be spontaneous, and form an effective good atmosphere of "catching up with learning and helping others" in the catering department through competitions between teams and posts. The effective allocation of human resources has been improved. In case of an urgent task, the whole catering department implements unified scheduling of human and material resources, and concentrates superior forces to ensure the work needs, thus effectively ensuring the emergency work. We uphold the working philosophy of "no hesitation, all-out acceleration", use wisdom and strategy to seize time and efficiency, and make orders to ban at any time, which is fruitful. We pay attention to summing up in management, solve any problems as soon as possible, establish necessary procedures and specifications, and constantly improve them, which greatly improves work efficiency, and try our best to implement the specifications and standards to the perfection. Race against time and focus on how to improve efficiency is an important topic that we have been committed to solving for a long time. On the one hand, we must improve efficiency, on the other hand, we must effectively ensure quality. This is a contradictory synthesis. We solve this problem through careful planning and careful preparation for our work.
No matter how perfect the actual-standard system is, it will not be effectively implemented, and it will be just a dead letter, and the staff management and work connection will still be a general loose sand. However, if the implementation of the system becomes rigid, it will also turn the rules into shackles and lock your hands and feet. If the system is to be effective, it is necessary to turn people from the object of the system into the subject under the system, and to turn the idea of treating the employee system as the end person into caring for and helping employees, so as to truly establish orderly work links and achieve high efficiency in a safe and orderly manner. As a manager, we should not only use the system manager, but also use emotion to influence people, and implement the system. We can neither be emotional nor violate the principle. If we don't grasp it well, it will affect the trust of employees in managers. Management must adhere to equality before the system, and no one can enjoy privileges or do things beyond the provisions of the system under other excuses. Managers at all levels are not only the main executors of various systems, but also should be the models to abide by them. Therefore, we will arrange time to study the Employee Handbook, Management Practice and Code of Civilized Behavior of Employees on a regular basis every month, and arrange the assessment according to the quarterly plan, so as to form a learning system to regulate our own behavior and strictly manage at different levels, and introduce scientific management methods such as "Six Regular Methods" to bring management into a scientific category and make it practical.
learning-we have long been committed to building a learning team. Strengthening the cultivation of ability through learning, learning is the fundamental way to increase knowledge and master skills. The core of keeping the Imperial Restaurant competitive is whether the learning ability is maintained. If you want to do better and faster than others, you must speed up your study. Although learning is a chore, there is no shortcut. In particular, managers should be more aware of the importance of learning, lead employees to actively learn new technologies and new knowledge, and stay at the forefront of market competition. Managers should change "I want to learn" into "I want to learn" through their own efforts and drive employees to change their understanding, and form a good learning atmosphere from passive acceptance to active learning. In catering management, training, study and work are closely combined, training is guided according to the situation, annual training plan is made, and planned training is adhered to, so that our employees have formed the habit of receiving training regularly, and some employees even take the initiative to give up rest and come back to attend training courses for fear of missing the opportunity of learning. As the backbone of management, the management personnel at or above the deputy level of our department gather together regularly every Wednesday morning to study theory for 1 hours. If there is any delay, they must make up lessons to set an example for employees. As for the content of study, in addition to the study content arranged by the hotel, we focus on learning the theory and professional knowledge of catering specialty, and regularly organize the backbone to go out for study and exchange, learn from peers, learn from other places, and even learn from our competitors, so as to learn from others' strengths and make up for our own shortcomings. Through learning to solve practical problems in work, improve ability and promote the development of enterprises.
coagulation-enhancing cohesion and centripetal force. Food and beverage management must strengthen the cohesion and centripetal force of employees through appropriate means, so that the catering team can maintain its passion and vitality, so as to face difficulties and dare to challenge. We have always advocated that "only a successful team can have a successful individual" and "I am very important", engraved these concepts in the minds of every employee, and actively encouraged employees to give full play to their energy. We require each person in charge of the post to have a thorough understanding of the basic situation of his employees, memorize their contact numbers and family profiles, know their birthdays, living conditions and other details, establish an employee information form, care about their work and life, and help them solve practical problems and difficulties, and convince them with emotion and reasoning. Managers must treat employees' affairs as major events, care for the lower classes, understand the situation, help them sincerely, treat every employee equally, and do everything possible to help them solve problems when they encounter difficulties, so that employees can feel dependent, supported and have no worries, and work harder wholeheartedly. At the same time, managers are also required to avoid mistakes and dereliction of duty in work arrangements, set an example, set standards and models for employees, fully mobilize the wisdom and enthusiasm of employees, fully carry forward democracy, let employees participate in management, make suggestions, listen to opinions and suggestions humbly, and make employees feel their role and importance, so as to enhance their sense of responsibility and consciously devote themselves to their work with high enthusiasm. We use sincere corporate culture to influence employees, unite everyone's hearts, maintain a high degree of concentration, and make them play an active role in their respective posts, keep the team in step, work together and constantly create new work achievements.
Refinement-management should be refined and meticulous, and constantly surpass itself. Management is meticulous. To achieve exquisite management, we must clear our minds, make everything the most exquisite, and form good habits and foundations. Only through exquisite management can we achieve management benefits. Exquisite, we must strive for perfection in everything and every job. The so-called "food is not tired of fine, and we are not tired of fine". The dishes we cook are exquisite in style and delicious in taste, which requires not only fine knife work, accurate cooking, carefully selected seasonings and exquisite plate loading, but also a systematic project, in which every key should be grasped, every detail should be noted, every working procedure should be strictly controlled, and even through the evaluation of guests, different guests have different preferences and preferences, and catering dishes and services are disposable. Defective products not only can't produce profits, but also double the compensation to the guests, which requires us to handle all the links well, and all staff should establish a sense of quality products and establish a rigorous and meticulous process link. Exquisiteness is a working attitude and a working standard. The front desk service should be more precise and meticulous, with strict standards. If we grasp the essentials of "precision", we can produce talents and achievements. In recent years, a number of "China Shandong Cuisine Masters", "China Shandong Cuisine Masters", "Chief Technician", "Senior Cooker", "Service Technician" and "Technical Experts" have emerged in our catering industry, which is the best proof.
With the increasingly active catering market, the way out for management lies in scientific management. The demand for modern catering has gone far beyond the general need for food, and it has infiltrated more cultural connotations. It is no longer just about enjoying delicious food, but also requires more spiritual enjoyment. Therefore, there are still many problems in catering management, but the key is to put innovation and development in the first place. Only by constantly implementing innovation, keeping pace with the times and constantly enhancing the ability to adapt to market demand can we maintain development and survival and remain invincible.