The manager of specialty restaurant franchisees should do a good job of supervision, and the necessary contents are as follows:

1. Personnel management

Adjust the number of personnel according to the different business conditions of specialty restaurant franchisees.

it is necessary to make corresponding adjustments to observe and understand the working mental state of employees.

check employees' work skills and conduct formal supervision afterwards according to different situations. Such as: taking notes, etc.

evaluate the efficiency of employees.

arouse the enthusiasm of employees and pay attention to whether there is any violation of the company's system.

check the gfd of employees at work.

Summary of the monthly work of Manager Su of Baojiashan Store, a basket-carrying family

2. Equipment management of specialty catering franchise stores

Observe whether all kinds of equipment are operating normally, such as temperature, smell, light, etc.

check potential safety hazards: electricity, gas, equipment, etc.

verify whether the maintenance of the equipment is carried out as planned.

3. The store manager of specialty catering franchise stores should manage materials

Prepare sufficient business materials according to different business conditions every day.

pay attention to the use of materials at any time in business and make corresponding adjustments.

4. Service management of specialty catering franchisees

The manager of specialty catering franchisees should always pay attention to the guest's reaction and take immediate action.

pay attention to the working conditions of each post and whether to operate according to the operating standards.

observe the work connection between jobs and shifts.

5. Hygienic management of specialty catering franchisees

Always pay attention to key sanitary areas, toilets, the entrance of the cleaning room and the washstand area.

check the parts of the business that are greatly affected, such as floors, tables and chairs, tableware, etc.

6. Kitchen product management of specialty catering franchisees

How fast is the serving? Is there a table that needs to be reminded?

how do guests feel when they eat?

does the product meet the standard?