In catering enterprises, catering managers play a decisive role. In the fierce competition in the catering market, the quality and management ability of catering managers are the key to the survival and success of enterprises. In our chef's mind, there are three vivid metaphors or hopes for a good restaurant manager: one is like a horse, the other is like air, and the third is like a carpenter. Catering managers should be like horses. The first horse is the leader of the herd. With a keen sense of smell, it grasps the direction of the herd and plays a leading role, leading the herd to a sunny and lush place. Only in this way can the horses eat and drink enough, run faster and greatly improve their chances of survival. Similarly, catering managers must also guide enterprises in a promising strategic direction, so that enterprises can survive and develop in the fierce competition and have a bright future. If the catering manager is only busy with trivial daily affairs, and often tired of dealing with all kinds of annoying customer complaints, and does not have enough time to fully consider the development of the enterprise, and does not have enough time to study and study the trend of the catering market, then he will not be able to make a correct judgment on the strategic development direction of the enterprise, and it will easily lead the enterprise astray, and the enterprise will easily fall into crisis. This requires our catering managers to have a clear head and strategic vision, have a comprehensive understanding and overall consideration of the development of enterprises, and find and deal with the problems existing in the process of enterprise development in time to eliminate hidden dangers and avoid the crisis of enterprises. At present, with the acceleration of people flow, logistics and information flow, and the widespread application of emerging science and technology, catering managers should not only understand the popular trend of dishes and the changes in market demand, but also understand the changes in the field of cooking, and understand the management model of modern catering enterprises, so as to guide enterprises to the correct development path. Catering managers should be like air. Although air is everywhere, people do not feel the pressure caused by its existence. However, once out of the air, people can't live. Restaurant managers should be like air, ubiquitous, but don't let employees feel your pressure. In other words, catering managers should create a relaxed and harmonious working environment, and don't let employees feel that you are here to restrain and suppress them, but let employees act according to your intentions unconsciously. This is the best policy. However, in real life, many catering managers are not like this. Because many catering managers are often the bosses themselves, they don't know the basic methods of catering management. In order to establish their absolute authority in front of employees, they often clap their tables and point at the noses of employees and say: Are you the boss or am I the boss? Are you in charge or am I in charge? This makes employees feel the pressure, resulting in the gap between employees and catering managers, so that employees can not put forward reasonable suggestions on the problems existing in the enterprise, nor dare to express their own opinions on the development of the enterprise. According to the management concept of modern enterprises, the boss who invests in catering enterprises can only be regarded as the investor or shareholder in a strict sense, but not as the catering manager. 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 find fault with patients like doctors. If you treat your subordinates like doctors, then even the best people will be full of problems. Restaurant managers must be like carpenters, be good at discovering the advantages of employees, avoid the shortcomings of employees, and let employees give full play to their talents. 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 no plan, no purpose, take one step at a time and rest where it is 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 enterprises attacking from all sides, being constrained by all directions, and then falling into an embattled situation. 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, rather than just talking and not doing it. Therefore, catering managers must infect and drive every employee with their own practical actions.