as a store manager, you must have a high awareness of the role of yourself. I've arranged some information for you, I hope you like it!

First, the work standard of the store manager

1. Arrange the work tasks of the day

* * 1 * * Organize the regular meeting of employees before lunch every day, mainly summarizing the work of the previous day, pointing out the shortcomings in the work of each department in time and praising typical advanced examples; Assign tasks for the day.

* * * 2 * * conveys the company's new work concept and requirements.

* * * 3 * * announced the results of handling some things yesterday, and reminded all departments of the specific measures to prevent.

2. Check and supervise the work completion of each department

***1*** Check and supervise the work completion of each department regularly and irregularly * * * or the work order at that time * * *, and make detailed records of typical cases.

* * * 2 * * Promptly remind all departments when and what work should be completed.

3. Understand the guest's evaluation on the quality of dishes and services

* * * 1 * * Understand the guest's evaluation on the quality of dishes in time, and communicate with the executive chef in time.

* * * 2 * * Get to know the evaluation of the service quality of the guests in time, and communicate with the restaurant manager in time.

* * * 3 * * urges the executive chef to innovate the kitchen dishes, and organizes relevant personnel to evaluate and accept them, and at the same time organizes relevant personnel to train the service personnel in innovative dishes knowledge.

4. Summarize the day's work and report it in time

***1*** Summarize the day's work and report it to relevant personnel of the head office in time.

* * * 2 * * take the initiative to contact the relevant personnel of the head office to ask if there is a new work spirit, and make detailed records.

5. Give constructive suggestions to the company according to the operation and management of our store

***1*** Give detailed opinions on the company's work plan.

* * * 2 * * If it is necessary to carry out new work or reform the original work, put forward a detailed work plan.

second, the contents of the store manager's assessment

the assessment of the store manager is mainly carried out from four aspects: "morality, ability, diligence and performance".

1. "Virtue": specifically including the store manager's political thoughts, personal qualities, professional ethics and work style, which is mainly reflected in the daily management work and people's behavior. For example, because of the characteristics of chain stores, many store managers may be faced with the situation of training new store managers, which requires store managers to teach by example, tell new people their work experience and knowledge, and cultivate new people, so as to make a store manager's due obligation for the development of chain catering enterprises.

2. "Ability" mainly refers to people's ability, which includes not only knowledge ability and knowledge level, but also practical work ability, organizational ability and physical endurance. For example, in some emergency situations, how to deal with emergencies encountered by branches, and how to make suggestions for the headquarters during the development of branches, and put forward plans and plans conducive to the expansion and development of branches.

3. "Diligence" reflects the working attitude of the store manager, including the enthusiasm, initiative, creativity and discipline of his work. For example, for chain catering enterprises, although they pay attention to unified management behavior, because catering enterprises are an industry integrating production, sales and provision of consumer places and services, based on the particularity of the industry, it is required that the dishes and services of branch stores should be innovative and changeable, and the corresponding store managers should also be able to grasp business opportunities at any time in the changing market, keep pace with the times, and lead the branch stores to do a good job in production and sales services.

4. "Performance": mainly refers to work performance. Work performance is a comprehensive reflection of virtue, ability, diligence and achievement. Performance is very important and easy to evaluate the manager of chain catering enterprises. It is the basic business task and social responsibility of a chain catering enterprise to organize the production and stabilize the quality of its food, expand the sales of food, improve the service quality and expand the external influence of the branch. On the one hand, the sales volume or the sales volume of food realized by chain stores in a certain period reflects whether the operating mechanism of the restaurant chain stores is effectively implemented, on the other hand, it also shows its ability to survive and develop and its business prospects. Obviously, under the condition of similar commercial profits, if the restaurant chain stores want to create better profits, they must first create higher sales. Therefore, sales targets, including sales targets and sales targets, are the most basic business targets of chain stores.

Generally speaking, the assessment of store operating performance can be carried out from the following aspects:

1 The synchronous increase of turnover and total profit;

2. The quality and service level of store personnel have improved;

3. Reduce the inventory of raw materials and semi-finished products and management expenses;

4. Reduction of purchasing cost;

5 the expansion of market share;

6 The turnover of dishes is accelerated, and the utilization rate of funds is improved;

7. The enterprise's popularity is improved;

8 The advertising effect is remarkable;

Basic requirements for the job of a restaurant manager

First, the operation management of the store. The store is the image of a restaurant. As a place where guests dine, hygiene and safety are absolutely the first. At the same time, we should pay attention to the quality and standard of service. Quality and standards vary from place to place, so I won't go into details ... The store manager must have the ability to set these standards and quality!

second, the operation management of the kitchen, the kitchen is the core of a restaurant, which integrates the cooking, processing and conditioning of food! The quality of kitchen management will directly affect the quality of business. Therefore, the management of the kitchen is an important indicator to test the ability of a store manager!

third, the procurement and management of ingredients, good ingredients can make good food, so the management of ingredients should strengthen the control of its process, formulate a procurement standard, principles, proper storage methods and strict distribution and receiving system.

fourth, arrange and manage employees. As a store manager, you are the brain of a store. Anyone who has had management experience must know that different people have different combat effectiveness in different places. It is difficult to recruit people in catering now. How to keep him while excavating his combat effectiveness is your ability! I think giving affirmation and praise is always the only magic weapon ...

Fifth, cost control. This is the key to the profitability of catering, and it is also a difficult problem < P > VI. Planning and promoting marketing. The boss spends so much money to invite you here, just to make money for him. As a boss, he only cares about how much money you can earn for him, so for your salary, you must visit the restaurant in Harlem to eat the opinions and suggestions of the guests. Even if you use a lot of brain cells, you should come up with several tricks to keep the guests. < P > VII. Financial supervision and control. This thing is only involved in large restaurants. Generally, it is directly controlled by the boss and has nothing to do with you. < P > VIII. Handling of guest complaints. I think this is a project to test your resilience, psychological quality and language organization ability. Everyone wants to eat, so you don't know who is standing in front of you complaining. Modern information is so developed. If complaints are not handled well, even the smallest complaints can damage the reputation of restaurants. The best way to deal with complaints is to listen more and talk less, and don't make promises indiscriminately, otherwise some pits will fall in and you won't get out.