Eight abilities of catering managers:

First, communication and coordination management ability:

Internal team spirit and cooperation spirit are the key, and effective internal small departments and written communication contribute to accuracy. If there are loopholes in the links, managers should immediately coordinate and make rules to follow. Good communication and coordinated management can reduce internal contradictions and improve service and work efficiency, which is the only way for managers.

Second, planning and management ability:

Doing everything requires a good plan. Only a good plan can keep a firm foothold and work in an orderly way. No matter which company manages food and beverage, if the unit leader or superior leader is a unplanned person, then this company is like a mess and has no results.

Third, the ability of organization and management:

Organization and management are very important in hotels. Only a good superior will let his subordinates do their job well, and a good superior will manage the catering by dividing the tasks undertaken by his group among all members.

Fourth, human resources management ability:

In hotels, human resources flow frequently. Human resources transfer arrangement, reasonable transfer of work, motivate employees' enthusiasm for work. On the other hand, human resource management, including departmental staffing, reasonable organization and scientific staffing, can reduce personnel costs more effectively.

5. Supervision and management ability:

That is to say, the supervision corresponding to command and guidance management can only be carried out under the premise of manual management, and the first-level supervision does not exceed the authority.

VI. Budget and financial management ability:

Budget monthly operating expenses: human resources expenses, cost expenses and uncertain expenses, and take the budget result as the operating expenses of the current month.

financial management: the accounts should be consistent, and each link should be based on writing, and a set of feasible management systems and processes should be formulated.

VII. Power management ability:

That is to stimulate a unified team spirit and the vitality and cohesion of the enterprise, and to create an attitude and behavior that makes subordinates willing to accept and constantly try their best to work.

VIII. Asset management ability:

Knowing the facilities, equipment, electrical appliances, etc. within your own scope, the number of items, the service life and the completeness, and then assigning them to people, the responsibility lies with people, and maintaining and maintaining the items you undertake can fully achieve the expected results.

Extended information:

Features of catering services:

1. Disposable:

Catering services can only be used once and enjoyed on the spot. Whether eating in the store or delivering, one meal corresponds to one service. When this meal is over, the catering service will naturally terminate.

2. Invisibility:

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables, and its quality can be judged by its color, size and shape. The catering service can only be evaluated by the personal experience of the dining guests after purchasing, consuming and enjoying the service.

Baidu Encyclopedia-Catering Management

Baidu Encyclopedia-Catering