Limited to the characteristics of the industry, the working environment, the different conditions of employment, the management of catering and hotel personnel and the general sense of the management of the enterprise staff is still a big difference. The object of management has its own advantages: young, energetic, dynamic, receptive, but at the same time, they also have their own disadvantages: generally not high education, lack of self-management, easy to "follow the crowd" and so on, coupled with their uneven qualities and acceptance of the "management" of the form and degree of difference, all of which brings to the management of the These all bring great difficulty to the management. So, how to manage these catering hotel staff?　　Institutionalized management. Catering hotel staff management, institutionalization is still indispensable. Since ancient times in China, there is "no rule is not a circle" said, all management, there must be these "rules and regulations" as a prerequisite. Catering hotel staff cultural quality is often not high, therefore, the system, ahead of the management system for them may not play a big role, therefore, in the use of the system of management staff, catering hotels to follow the following points: 1, the system is not too cumbersome. If the system "sweat cattle", too many words, restaurant and hotel managers to implement the often difficult, if the implementation of poor, discounted, it will make a lot of systems "in form", and finally, will greatly undermine the seriousness of the system as a whole. Therefore, to avoid this, we must simplify the system, the implementation of the "slimming" program, it is usually often used in the daily management (such as attendance, dress code, etc.), the standard speech, business etiquette, health systems, service standards and so on constantly to them to instill, so that they are familiar with, handy, the system is easy to put into practice.　　2, system management should be rigid. The key to management in the assessment, assessment of the key in the implementation. Therefore, in the implementation of institutionalized management, in the implementation of the system and the implementation of the system must be treated equally, can not favor one over the other, only "before the system, everyone is equal", as a catering service staff or in the grass-roots level management staff in order to truly convince "the law" of the seriousness of the system in order to allow everyone to calmly comply with the law, the system in order to Give play to its power, so that we do not dare to "cross the minefield".　　Institutionalized management is the foundation and guarantee of the management of the catering hotel staff, a catering hotel without rules and regulations are destined to be in the management of the blotchy, so it is difficult to do strong, big. Because of all the elements of competition, the human factor is the first, as a service level of high and low for the "selling point" of the catering hotel personnel only to hold high the banner of system management, management out of the benefits can truly be reflected.　　"Autonomy" management. Catering hotel personnel, whether it is the lobby manager, front office manager or front desk waiters, back office operators also, many of them have a similar origin, or from the same group?0?1 - rural working class. Therefore, in the management of food and beverage hotel personnel, if you can take the "autonomous" approach to self-management, often can play a better role in promoting the effect. Specific operational techniques are: 1, from among them, preferably with the ability to manage the personnel, after training or one-on-one support, etc., to quickly improve their organization, management skills, and appointed foreman, lobby manager or front office manager and other management responsibilities.　　2, the system of catering hotels, into their ability to understand and implement the pleasant form, through the election of the "head of self-governance" now, by example, so as to drive the implementation of the entire catering hotel staff.　　The advantages of doing so are: 1, managers from their middle, easier to obtain their trust. This is better than an outside manager, with the restaurant and hotel personnel are not easy to understand the chapter and verse to "impose" management, and this way, it is easier to get their recognition and eventual implementation.　　2, "self-governance" allows them to better see the career prospects. Because autonomous "leaders" from their side, more sense of identity, more professional "temptation" for them, because if they comply with the rules, do a good job, there is a possibility that the next manager is their own.　　The power of example is infinite. Through the management of "self-governance", as a catering hotel can achieve the effect of low-cost management, the cost is not much, but it is easy to let the system fall, can be said to kill two birds with one stone, two birds with one stone.　　Teaching instead of "management". As a catering hotel personnel, too much pursuit of "high-pressure" management, limited to their experience, mental capacity, etc., they are often difficult to accept, and even take the "soft resistance" and other refusal to implement, therefore, the path to the right place, through the teaching instead of the "management", to take the form of teaching, and constantly give them a "brainwashing". "Brainwashing", so that they accept the hotel's management concepts, methods, etc., is not a more effective method. Teaching instead of "management" specific implementation methods are: 1, in the teachings of the management. As a catering hotel, whether it is the grass-roots management of the lobby manager, or front office manager, or general waiters, and even chefs, they need to continue to learn and improve, and some hotels even set aside a certain amount of time each week to organize the staff to learn, in fact, this is to instill the hotel management concepts and actions of a good time. By repeatedly emphasizing the management content, tools, etc. in the training or on-site guidance process, it plays the role of coaching. For example, on-site simulation exercises on how to greet customers, prompting them to master the skills of reception of customers at the same time, the specific requirements are also added to play a "silent wins the sound" effect. 2, in the management of teaching. In the implementation of the management of hotel personnel, do not forget in the management, teach them how to do, so that the hotel staff understand that the hotel's management is to help them improve, is for their services, so that they can eliminate their wariness of managers, so that they can better understand the significance of hotel management. For example, a hotel lobby manager found that the welcoming lady stance is not standard, immediately give corrections on the spot, and pointed out that as a welcoming staff, she stood up the line of standards for a star hotel's impact and significance, so that in the management at the same time, to achieve the effect of teaching.　　Teaching instead of management, teaching management, can avoid pure management and management, can avoid the contradictions and conflicts between managers and managers, can let the management can be implemented in a watery way, and not "too much haste", and lead to resistance and dissatisfaction of the management personnel.　　Humanized management. Catering hotels, many of whom are from rural areas, they have an unusual life and work pressure, therefore, in the management, if you can give them a humane management style, it is more likely to be welcomed and favored by their welcome, they prefer subtle, and the wind and rain type of management. Implementation of humane management needs to pay attention to: 1, humane is not equal to humanization. As a catering hotel, humanized management is very necessary. But never equate humanization with humanization. Humanized management is based on the basis of management rationality, more attention to the feelings of the managers and acceptance, acceptance. And humanized management is often easy to forget the principle, and ultimately let the management and the system left behind, management has become a "harmony", has become a "hello I good everyone good", has become a "mud" and "playing Tai Chi", so that the management can not go on. Humanized management, in fact, is a higher level of management, it can not show the mountain without revealing the purpose of management. For example, some hotels in the management of employees, the introduction of the first violation of discipline not a fine, but within a certain period of time and then punish the way, the specific practice is that the first violation of the system, only a ticket, but not really a fine, just to warn you, remind you, but if within a month again violated the system, and the two together to implement the penalties, which is a kind of humanized management. After all, people are not God, have made mistakes, by giving the opportunity to correct, sometimes can indirectly achieve the effect and role of the whip.　　2, communication is the core of humane management. In the management of catering hotels, communication is essential. Good communication is better than any form of management tools. For example, some hotels have launched a "general manager reception day", "general manager and you face-to-face" and so on, it is through this one-to-one communication to understand the hotel staff, especially the grass-roots employees of the state of life, working conditions, psychological state. For example, where do they come from, what are their living habits? Dietary habits, whether to adapt and so on, thus, anxious about their urgency, think about what they want, care about what they need, and they establish an intrinsic emotional connection, so that they are touched, so that they accept the enterprise from the inside, accept the management, and ultimately to achieve the effect of the rule of inaction.　　Humanized management, that is, managers are required to put down the manager's frame, stoop down, and employees close to make friends, through the manager's empathy, thinking differently, as well as two-way interactive communication between each other, so that the top and bottom of the heart, *** with the management of the work to do a solid, to do a good job.　　Hosting management. In recent years, with the continuous emergence of chain restaurants and hotels, some specialized food and beverage management companies should come into being, so the hosting management will be introduced by many restaurants and hotels. The emergence of hosting companies as a third-party management is the inevitable result of the specialized division of labor in catering hotels. However, hosted staff management, we should pay attention to the following two points: 1, hosted management output is standardized, but the implementation of the norms should be gradual. Because the cultural literacy of catering and hotel staff is generally not high, therefore, the hard instillation of processes, systems, norms, in an attempt to let them all grasp at once, is not a realistic thing, but also an undesirable thing.　　2, hosted management should be effectively grafted with the catering hotel. That is to say, in the management of employees, the third-party management company must be excellent, advanced management system, can be combined with the actual situation of the hotel, can be combined with the quality of the hotel staff, level, etc., the targeted implementation of management measures, tailored to the local conditions to do the management, rather than copying and disregarding the actual situation.　　The implementation of hosted management of employees has the following benefits: 1, to avoid the disadvantages of bad management due to too familiar with the staff. Because it is a third party, so, there is no because too familiar and "can not do" the embarrassment, and as employees, for the unfamiliar third-party "managers", but also hold the fear of the heart.　　2, can make the catering hotel resources focus on doing business. Through the use of third-party forces, as a catering hotel can reduce the cost of establishing the management department, can be specialized in catering hotels, food, service up to enhance their core competitiveness, and better enhance the quality of their products and service quality.　　Hosted management, or management outsourcing, is a future development trend of catering hotel management. But this third-party management only grafted on this solid soil in the catering hotel, staff management can be targeted to be more effective.　　　　Management benefits. In short, the staff management of catering hotels is a new topic facing the operators of catering hotels, as managers, only according to the actual situation of catering hotel staff, tailored management mode, in order to let the management really play a due role, in order to let the catering hotel operation icing on the cake, and constantly create greater benefits.