In catering enterprises, there are different types of division of labor, involving managers, assistant managers, chefs, finance departments, foreman and various teams. At the same time, different positions have different requirements for employees' academic qualifications, education level and other contents, and need different service technologies and requirements. The diversity of work content undoubtedly increases the difficulty of human resource management in catering enterprises.

2. The nature of employees' work is flexible and performance appraisal is difficult.

Catering enterprises involve all aspects of various departments and positions, and the nature of employees' work is also very flexible. The working hours of employees are mostly in the service place, and the human resources manager has a certain distance from the waiter's workplace, so it is difficult for the manager to understand the whole working process of employees; At the same time, while catering enterprises provide tangible products, intangible services are also the main supply, so the assessment and evaluation of service quality mostly comes from the inner feelings of consumers, so this lack of clear standards increases the difficulty of performance appraisal of human resources management departments.

3. The mobility of employees is high, and the task of recruitment and training is relatively heavy.

The catering industry is a highly mobile industry. From the perspective of the whole society, it is conducive to the rational allocation of human resources, thus improving the efficiency of the use of human resources; From the perspective of catering enterprises, moderate personnel flow can optimize the internal personnel structure of catering enterprises and make catering enterprises full of vitality. But at the same time of large-scale flow, catering enterprises must spend a lot of energy to train new employees to adapt to their business norms, corporate culture and values. Therefore, the recruitment and training tasks of catering enterprises have become more arduous.

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Undoubtedly, manpower is the most active factor in catering enterprises. The fundamental purpose of catering human resource management is to mobilize the enthusiasm of employees, use up as little labor consumption as possible and produce more labor products. Based on such a basic principle, we can see that the contents of catering human resource management include: [2]

(1) Recruiting employees

According to the requirements of catering enterprises, formulate relevant standards and conditions for recruiting employees, select and recruit new employees, and constantly supplement and update the workforce.

(2) Personnel and posts

According to the relevant national laws and regulations, combined with the actual situation of this restaurant, determine the labor quota of each department and the workload of employees, and arrange each employee in a suitable position to ensure the normal operation of the restaurant.

(C) Employee incentives

First of all, according to the principle of distribution according to work and the requirements of relevant national laws and regulations, determine the form and quantity of employees' basic wages and benefits, and give material encouragement to employees; Secondly, from the perspective of employees, we should really protect their due interests, care about their daily lives and inspire them spiritually.

Staff training

In order to continuously improve the quality level of employees and improve the service quality of restaurants, employees should be continuously trained. On the one hand, train employees ideologically and politically, and establish a good concept of serving guests; On the other hand, it is necessary to train employees' professional quality and skills and improve service quality.

(5) Supervision of employees

It is necessary to establish a labor inspection system to supervise the completion of employees' work, to ensure that it does not violate national laws and regulations, and to ensure the normal operation of restaurants.

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(A) scientific human resource management is the premise of making full use of human resources [2]

Meritocracy, meritocracy, personnel cooperation, and payment according to work are the principles of utilizing human resources. Only by establishing a scientific human resource management system and adopting scientific management systems and means can catering enterprises truly attach importance to human wealth, utilize human resources and create the greatest economic benefits for hotels.

(B) Scientific human resource management is an important guarantee to improve the quality of employees.

The quality of employees determines the benefit of the hotel. Modern human resource management enables employees to increase their knowledge, improve their skills and professional ethics through scientific training means, thus improving their overall quality; The practice of catering human resources training proves that the loss and cost will be greatly reduced, which can reduce safety accidents and enhance employees' employability, economic independence and self-esteem.

(3) Scientific human resource management is the guarantee of service quality.

Service quality is the life of the hotel, and the guarantee of service quality depends on scientific human resource management means. The social moral will, professional moral consciousness and subjective initiative of employees are the key to determine the service quality. Effective human resource management is to enable employees to establish a correct moral outlook and professional outlook, so that they can achieve the consistency of predecessors' behavior and future generations' behavior in their work. By stimulating employees' internal drive, they can feel comfortable, consciously and enthusiastically treat their work.

(D) Scientific human resource management is an important means to enhance the cohesion of employees.

Labor protection and welfare treatment are the contents that can't be ignored in catering management. Improve working conditions to ensure the physical and mental health of employees; Constantly improving the living standards of employees is the unshirkable responsibility of catering enterprises, and it is also an important means to enhance the cohesion of employees and mobilize their enthusiasm for work. Restaurant managers should not only regard the restaurant as a "guest's home", but also make it a "employee's home".