1. In the interview, you should grasp the following work priorities of the catering manager, so that the user company can understand your familiarity with the business.

1. Formulate and organize the implementation of all business plans. As a leader, a series of business plans suitable for the hotel or restaurant must be formulated macroscopically and implemented strictly. This requires good planning and analysis skills, as well as a comprehensive view and a thorough understanding of the local industry. )

2. Examine the performance and conduct of subordinates and make attendance records. To be a qualified manager, employing people is very important. Therefore, it is very important to record their performance, conduct and attendance, because this is the yardstick for employees' promotion. )

3. Be responsible for training subordinates (training mainly includes two aspects: etiquette training and familiarization training, especially for new employees, which are essential. This requires managers to have very good psychological quality, good eloquence, a certain cultural background, and familiarity with the subtle conditions in the store. )

4. Strengthen daily management, improve service quality, and supervise health conditions. (Strengthening daily management means strengthening supervision and strict implementation according to the rules and regulations formulated in the store; Service quality and hygiene are sometimes more important than the delicacy of the dishes, because the same dishes cooked between hotels are similar, and the taste of the guests is similar wherever they go. Therefore, if the service and hygiene are well done, the guests will continue to flow, and the hotel will have the real core competitiveness.)

5. Be responsible for properly handling all complaints, opinions and suggestions of the guests. This is a very important job for the manager. Whether complaints and suggestions are handled well will directly affect the business and reputation of the hotel. It can also directly affect whether you can stay in the hotel. Dealing with such a thing requires a manager to have certain communication means, a resolute style, a meticulous thinking style, and must have a big picture. )

Second, personnel management is very important, which should be an inevitable question asked by employers. Grasp the following four aspects macroscopically, so that they have no worries about you

1. Staff training. (The categories and importance of employee training have been mentioned in the third article above, so I won't repeat them here. )

2. Shift arrangement of personnel. (If the shift arrangement is well made, the whole hotel will proceed in an orderly way. Otherwise, there will be chaos and it will be impossible to carry out the responsibilities after the accident. The most important thing is to affect the image of the hotel and ultimately seriously affect the business. )

3. Coordinate the relationship between various departments. (Coordinate and dredge the relationship between departments, and their respective departments can only play a better role, and the hotel business can operate better.)

4. Keep a good attendance record of employees and improve the promotion system (Part I, Article 2)

3. Dealing with customer disputes can best show the ability as a leader. Therefore, when you ask this question, you can imagine several scenarios of disputes or emergencies with guests in advance and think about the best.

1. Compensation for damaged goods (compensation or no compensation is decided according to the size of the damaged goods and the status of the guests, and the request must be euphemistically stated. ）。

2. The guest has checked out, only to find that he has taken away the goods in the store. (Find the guest who took the goods, and tell him that he accidentally took the goods away. The tone should be polite and not hurt the guest's self-esteem. If the guest refuses to admit it, he can be reminded whether a friend who came together took it away and asked to buy the items taken away for his friend at the original price. ）。

3. During periods of inactivity, if a guest asks for a discount on the selected dishes. This situation depends on his identity, status and whether he may become a repeat customer in the store.

4. Guests in the store gather to fight, fight, or make trouble. (Find out and dissuade in time, call the police when the situation is out of control, and report the situation to the boss in time).

fourth, the work flow of the manager of the food and beverage department will be asked by the boss with a little common sense in recruitment. From this question, he can judge how familiar you are with the business and how you usually manage it.

attend the morning meeting around 1 and 18: 31.

call the roll at 2: 19: 31 and arrange the assignment.

3: 11:11—— the implementation of patrol personnel on duty, scheduling, sanitation, standing guard and other aspects.

4, 11: 11-14: 11, understand and handle the comments and complaints made by the guests, and check the service quality.

5, 14: 11-15: 11, patrol the guard work of each class and group, and arrange the staff to have dinner according to the guest's departure.

at 6: 17:31, inspect the sanitary cleaning of each shift.

7, 18: 11-21: 11, patrol the situation and the service quality of waiters. Handle comments, suggestions and complaints made by guests during business hours.

8, 21: 11-21: 31, patrol the guard work of each class and group, and arrange the staff to have dinner according to the guest's departure.

9. Employees have meals and organize daily after-work meetings. Summarize the work of the day and arrange the work items for tomorrow.