At present, the restaurant industry is a large turnover of personnel in the industry. For a variety of reasons, the orderly or disorderly replacement of staff is often the case: so the flow of talent, technology and service loss, but also restaurant operators are a headache: because the personnel without reason to change at will and natural jumping ship, not only will lose many of the returning customers, so that the economic benefits of the enterprise has been seriously affected, but also to make the restaurant's management, training, and the normal work can not be carried out, and even Long-term in a more passive situation. In order to maintain the stability of the workforce, first of all, operators should pay attention to find out the factors of instability of the workforce, and strive to overcome, so that employees do their best to work for the enterprise. In order to make the staff work emotionally stable, should be considered from the following aspects: (1) working conditions First of all, consider the work of the chef. Cooks in the restaurant work harder, all year round in the high temperature and fumes in the environment to do a more monotonous work. This requires operators to work for their conditions, the environment to give reasonable arrangements and thorough consideration, as far as possible for their work and technology to play to provide convenience. For example: in the restaurant decoration design should try to take into account the kitchen area, height and kitchen working conditions and equipment, so that they are at ease in their work: otherwise, the working environment of the simple and imperfect, coupled with the labor intensity, will greatly affect the staff's working mood, and in the long run the staff will appear to be transferring and mobility of ideas.　　Secondly, consider the service work. Service personnel in the front office of the working environment is relatively good. However, if the working hours are too long, the workload arising from the shortage of staff and the inability to rest, etc., will also make the staff do not get a rest resulting in a bad mood or too much pressure on the heart. If the service staff work in this busy working environment every day, but also adhere to the standing service, smile service, long walking and repetitive work, will make it difficult to recover their physical strength, but also produce fatigue and boredom of the work, coupled with the sometimes encountered things do not go well, but also produce the idea of switching jobs and job-hopping.　　From this point of view, the staff of the restaurant due to the scope of work and the nature of the different, must be reasonable arrangements for their work, requiring the operator in addition to the provisions of the necessary corporate system to be unconditional compliance by employees, should also try to corporate staff to create a good working environment and atmosphere, so that employees have the possibility of giving full play to their talents.　　(2) Leadership methods In order to open a restaurant in order to be able to make a profit, the operator needs to have a resourceful mind, especially in the use of people and the art of leadership should have a certain strategy. Otherwise, it will damage the feelings and emotions of the staff, and over time, will also produce the body in the Cao camp heart in the Han.　　First of all, we should be fair. The so-called fairness that operators in the process of resolving conflicts between employees, to adhere to the principle of fairness. Operators of certain things in the final handling of how, on the staff's motivation and the stability of thought will play a crucial role and influence. In this regard, operators are required to treat employees equally and sincerely, to understand their inner world as y as possible, and to solve all kinds of contradictions and problems of employees with sincerity. A bowl of water should be leveled, no far, no near, no thin, no thick, otherwise it will be a loss of trust in the staff.　　Second, trust-based. Employing people, doubting people, is often said to be a principle of employing people. Only operators fully trust the staff, boldly let go of the use of staff, in order to obtain each employee's sense of responsibility for the enterprise and self-confidence.　　The story described here fully demonstrates how important it is for leaders to have trust in their subordinates, which will become the spiritual force of unity. A wise operator of a restaurant is the same, respect, trust staff not only can fully reflect the operator's broad-minded and sincere character, but also can make the trust into a kind of motivation to stimulate employees to do their best to be the master of the enterprise. On the contrary, if the staff often become the object of suspicion, he will lose confidence, traumatized, leaving the store is difficult to recover the heart: again, to emotional investment. At present, the catering industry should focus on strengthening regular communication with all employees. The communication here refers to the operator, whether in words or actions, should be heart for heart, the staff off, the heart of love and care. To appease the principle of consideration, care for their lives, work and emotions. Operators should be out of your office from time to time to personally talk to employees, to solve the actual problems and difficulties of employees. This requires operators to first put down the frame of leadership, take a variety of ways. For example, after work jokes, family life, said anecdotes, etc., try to narrow the distance with the staff: thus enhancing mutual trust and understanding, this emotional investment method, will greatly improve the team spirit of employees, enhance the degree of love store and long-term cooperation with the operator's attraction. On the contrary, operators and employees are often in a tense hierarchical relationship, both sides will exist in a serious temporary concept and employment ideas.