1, the restaurant owner should have a heart of the gas. It means that the boss should have the momentum of swallowing the mountains and rivers, and have a sea of mind, before opening the restaurant to think of everything: the location of the store, the recruitment of staff, the choice of managers, the direction of the hotel business, their own economic budget, how long they intend to raise this restaurant. After these questions are answered, you then consider whether you can do it.
2, is to be a restaurant owner to have a heart of love. For the employees in the store, in fact, just the system and the manager's management is not enough. To have a corporate culture, the boss should be people-oriented, to put it simply, that is, we really look at everyone as a family member, so that everyone feels the warmth of home, think more differently, the hearts of the people once attributed to the hotel when. Your system what ah, what management ah. Is the manager very smooth things. If a boss let employees feel a little surveillance feeling, or more skeptical feeling. I think this business to be bigger and stronger when relying on a strong system or management is not working.
3, the boss should know what he is doing. Some things must not do. What do you mean by foreign monks will read the scriptures, since the store has been handed over to the manager, let him show his management talent. Problems that may look simple in your own eyes may have been pondered over for a long time by the manager. So don't interfere with the leader's management style. There are also some managers who control the operation of the hotel through the advanced means nowadays. The restaurant is supposed to be a job that needs to make the guests feel passionate about the service, and if the employees are not in a good mood and the guests perceive it, the loss is incalculable. That guest in the consumer willing to look at the waiter's bad face.
4, the boss and the balance of interests of employees must be found. Simply put, the boss should know what the staff's psychology in mind. Wage treatment, food, housing, these must be the conditions must be emphasized and to be resolved. If this most basic things are not reached, I think your hotel temporarily do not open. For the problem of recruitment is difficult, especially in the restaurant industry is even more difficult. Without a good environment, it's hard to keep some qualified people. And the reward system is also very important after you have opened, whether you make or lose money, you can't save money on these issues. There may be fewer people, but the system can't be less. For the staff interest issues to be followed up at times, to understand the market inside and outside some specific details. You can not just based on one's own opinion is taken for granted. This staff will make staff turnover very quickly.
5, make a decision, must think clearly. Can not be a hot head decided to do something. Such a thing if repeated several times, will directly affect the mood of the manager, and will re-examine you the boss is not worth to follow down that person. If you are not too knowledgeable, don't expose your shortcomings to those connoisseurs. Waiting for the results may not be that pleasant. Something may also happen in the meantime that doesn't seem normal to you. You can remind, but in your not too I understand before never sit still, remember that there are times when managers are more anxious than you, training growth is to a process.