Experience of restaurant management

When we are enlightened, we can record it in our experience, so that we can keep thinking and making progress. So what are the characteristics of a good experience? The following is my collection of restaurant management experience, welcome to read, I hope you will like it.

first, love is the foundation of success.

second, to do a good job in grass-roots management, you must have more than 2 years of practical work and experience accumulation.

After graduating from junior high school, the waiter who followed his father at the bottom of the catering industry started to learn while practicing. Two years later, I began to do the basic management of hotels independently. With the original practical foundation, it was relatively handy. This is due to solid practical work experience.

third, the strength of the team is the magic weapon to win.

Only when you have the ability to build and manage a team can you really accomplish your tasks well. I think to build and manage a team, we must first have core cohesion and be fair, open and fair in everything. Treat employees equally, not only to understand everyone's personality, advantages and disadvantages, but also to care for them like parents. It is normal for employees to make mistakes, but employees who make mistakes must not be criticized and punished blindly. It is necessary to help employees get rid of their shortcomings ideologically, otherwise there will be a phenomenon of obeying the rules and repeating the old mistakes. So to get rid of the shortcomings of employees, we must first understand his advantages, point out the shortcomings while affirming the advantages, which is relatively easy for employees to accept, and also makes employees recognize the observation and leadership style of leaders. Furthermore, it really helped employees ideologically and achieved twice the result with half the effort. Only in this way can we build our own team, and it is a team with core concept and cohesion. Then managing this team will come naturally.

Fourth, our skills are the result of practice. The six skills of catering staff need training, combining theory with practice. This requires managers to be proficient in business. Only proficient managers can convince employees and lead them to master and operate various skills skillfully. I think the skills of employees are not only for serving customers, but also a window to show the scale, grade, management and corporate culture of enterprises. As long as you practice your basic skills hard, you can be excellent.

5. Only by instilling the concept that "the customer is God" can customers be satisfied.

The idea that customers are God is the service tenet of almost all service industries, but it is not just shouting in the mouth that can make customers recognize and satisfy. First of all, managers need to have such awareness, and then instill this awareness into employees through theory and practice, so as to unite their thoughts and actions, and the result will be perfect. Customer satisfaction is our pursuit!

6. Health is the soul.

the hygiene work of the hotel should be put in front of all the work. Good environmental hygiene and personal hygiene are prerequisites for customer satisfaction, and they need constant efforts. Managers should formulate a fair and effective health management system and supervision mechanism with clear rewards and punishments. Only by making employees form health habits can the hotel work have a soul.

VII. Lead all employees to sell.

the ultimate benefit of the hotel is the sale of products. Good sales skills and skills protect the core interests of the hotel. Familiar with products, tastes, allusions, price, sales promotion, psychology, customers, fluent language, kindness, accurate positioning, careful observation, value for money, continuous learning, customer satisfaction, full marketing, and get twice the result with half the effort!

eight, know the customers, do a good job in marketing, crowded.

every employee can do marketing, and the key is how to establish customers. Know the customer, be considerate, be the guest of honor, observe the customer's every move, and let the customer feel warm, natural, respected, satisfied with the guest of honor, appropriate language, detailed work notes, fair interest mechanism, etc. before serving the guests.

nine, absolute obedience, dedication, resolute, consistent, not humble, team consciousness, and finally success!

The essence of the management of Haidilao lies in giving people supreme respect. The Chinese culture formed over thousands of years, the Chinese nation created, and the national psychological structure constructed are mainly reflected in the individual's constant pursuit of the style of a national scholar, that is, everyone is eager to dedicate his passion and talent to others, families, nations and even countries, so as to get satisfaction and honor. Haidilao's business philosophy is to carry out and practice respectful behavior to the letter. From the moment you enter the door, no matter you are rich or poor, high-ranking officials or civilians, you have faded here and received the same service and respect. In this way, for customers, it will form a conditioned reflex and form a patronage mentality. For enterprises, it will form potential customers, which is the essence of Haidilao's large investment and high efficiency.

The word "respect" is simple and simple. How many people can really understand the mystery? Success is actually very simple.

I sincerely hope that our grass-roots units (catering centers) will be full of kindness and care for each other, so as to gather popularity, promote the smooth development of our cause and enjoy tomorrow's glory together!

according to the management concept of modern enterprises, the owners who invest in catering enterprises can only be regarded as investors or shareholders in a strict sense, but not as catering managers.

At present, there are many bosses who invest in catering enterprises, and many of them are amateurs and unfamiliar with the catering industry. Therefore, they'd better hire those who know how to be catering managers. Knowledgeable catering managers are often not like some bosses. They can listen to employees' opinions and adopt the correct parts, and can discuss and solve problems with employees, so as to fully mobilize the enthusiasm of employees and maximize the potential of each employee. Catering managers should be like "carpenters". The excellent qualities of carpenters are worth learning and learning from catering managers.

First of all, a carpenter will find a piece of wood, no matter how small, useful, and will try his best to make it play its due role. Catering managers must not be like doctors, picking on patients. If they treat their subordinates like doctors, then even the best people will be covered in hair. Catering managers must be like carpenters, be good at discovering the advantages of employees, avoiding their shortcomings and letting employees do their best. Secondly, carpenters must have their own overall ideas when making furniture, knowing how the furniture is constructed, what raw materials are used and what it looks like.

instead of having no plan and no purpose, take it one step at a time and "rest where it's dark". But in real life, there are many bosses of catering enterprises who are not like this. After they have more money in their hands, they will go around thinking about investment and opening stores without a plan or destination. As a result, enterprises often overestimate their own strength and misjudge the catering market, which leads to the situation that enterprises are "attacked from all sides", "constrained from all directions" and then "besieged from all sides". Therefore, at this point, catering managers must have an overall understanding and overall conception of their catering enterprises like carpenters, so as to be good staff members for their bosses.

Finally, carpenters always use their own practical actions to creatively realize their ideas, instead of just saying nothing. Therefore, catering managers must infect and drive every employee with their own practical actions.