restaurant staff management methods

There are various factors that affect the success or failure of catering enterprises, from the economic environment to the geographical environment, from the quality of employees to the preferences of customers, from purchasing to cashier, from the quality of products to the quality of service, etc. Here are some restaurant staff management methods, which are welcome for your reference!

First, the organization setup should be complete and the post division should be clear:

The organization setup and management responsibilities must be total radiation, and there should be no blank spots or slightly neglected places. Small and medium-sized catering enterprises are small in scale and cannot set up as many departments as big hotels, so they should adopt an overall management method. No matter how big or small, someone must take care of it. It is necessary to be clear who is responsible to whom, who should handle what, and form a vertical management and horizontal coordination management model.

second, the system should be sound

the development of enterprises not only needs a complete system, but also needs a system to motivate employees. A sound system is a manifestation of the standardized management of enterprises. The system makes employees know what to do and what not to do, what standards to achieve when completing a certain job, what contributions will be rewarded, and what regulations will be punished if they violate. Enterprises can restrain employees' misconduct through the system, and even more, they should use the system to motivate employees to actively participate in their work.

Third, build a qualified or even excellent workforce

Both management and grass-roots employees must meet the minimum employment standards of the enterprise after passing the training. Management cadres should have the management level required by the post, and grass-roots employees should have corresponding operational skills. Enterprises must not tolerate unqualified employees.

Fourth, let every employee know the goals of the enterprise

The goals of the enterprise are divided into short-term goals and long-term goals. That is, tactical goals and strategic goals. The goal set by an enterprise is not limited to a few managers, but should be made clear to every employee. Because achieving the goal requires the concerted efforts of all employees. At the same time, we should formulate ways and methods to achieve our goals. It is even more important for employees to know how they will be promoted and developed after achieving their goals.

5. Understand the needs of guests, investors and employees

Guests, investors and employees have great differences because of different understandings. For customers, what they care about is price, taste, environmental sanitation and service; Investors are concerned about cost, profit and investment risk; Employees, on the other hand, are interested in salaries and bonuses. Of course, they also care about their working environment and conditions. Therefore, investors and managers should not only care about their own interests and the needs of customers, but also care about the needs of employees. Without satisfied employees, there will be no satisfied customers.

6. Taking high-quality products and services as the first means to win

Nowadays, many catering enterprises attract beautiful waiters in order to attract guests, and even allow employees to have excessive intimacy with guests during their work. This way of attracting guests is not desirable. Throughout the famous shops in ancient and modern times, without exception, they have won the recognition of customers with high-quality products and services. ;