The team members are mainly composed of catering management experts, catering management experts, catering human resources experts, catering kitchen experts, catering service experts and catering finance experts. The catering management team is the soul of the restaurant or hotel catering department, covering the middle and senior managers of the hotel catering department. They are not only leaders and decision makers, but also executors and supervisors in the hotel catering department. The following is a sample essay introduced by the catering management team, which I compiled. Welcome to read and collect.

introduction of catering management team

catering management team is a management technical team specially set up to plan and organize the supply, production and marketing activities of catering products, aiming at the catering management objectives of enterprises. Team members are mainly composed of catering management experts, catering management experts, catering human resources experts, catering kitchen administration experts, catering service experts and catering finance experts. The catering management team is the soul of the restaurant or hotel catering department, covering the middle and senior managers of the hotel catering department. They are not only leaders and decision makers, but also executors and supervisors in the hotel catering department.

in recent years, with the change of people's consumption concept and the intensification of competition in the catering market, customers have increasingly recognized brand catering enterprises with high service quality, good dining environment and fast food innovation, and catering enterprises have increasingly demanded management, planning and compound talents who know how to operate, are good at innovation and can guide consumption trends.

The acceleration of people flow, logistics and information flow, as well as the widespread application of emerging science and technology, require catering managers not only to understand the popular trend of dishes and the changes in market demand, but also to understand the changes in the field of cooking, and to understand the management mode of modern catering enterprises, so as to guide enterprises to the correct development path.

at this time, a single manager or a loose management system can't meet the requirements, which urges enterprises to establish an efficient catering management team, which is composed of catering professionals with high experience.

when a team is formed, it should select suitable personnel to join according to its management objectives and mission. In personnel collocation, we should give priority to skill complementation, which is in turn: professional experience, work style, personality and customs, etc. In the process of team building, we should pay attention to:

Selection of personnel

As the team has just been established, we don't need to expect to achieve perfection in one step, the length of employing people is the premise, and the potential and willingness to learn are the basis of cooperation; After the team is running, they will continue to learn, gradually improve and reach mutual recognition in the running-in, and strive together; Managers in key positions should not be vacant for a while, especially in housekeeping, catering, marketing, human resources, finance, engineering, etc. People with good professional skills and sufficient experience should be selected. Managers whose individual skills surpass those of the general manager join the team. If they are properly managed, they will enhance the overall strength of the team and create a good learning space. The post arrangement should be reasonable, and only one responsible person can be selected for each post (another assistant can be arranged for special posts).

establishing a vision

the vision shows the goals, nature and standards of the enterprise, and the vision of the team is the shared dreams and expectations of the team members. When the vision is established, it is forbidden to impose the personal vision of the general manager or the owner on the team. Such a vision can only lead to obedience or obedience, not heartfelt recognition, and there will be no active cooperation and efforts. It is necessary to guide and encourage team members to set personal vision, share personal vision with everyone, and integrate personal vision with enterprise vision, and finally converge into the same vision of team and enterprise; Personal vision can only be realized and achieved if it is integrated and consistent with the vision of the enterprise or team. The development of enterprises, in different periods, its vision also has its own emphasis. For example, to "make the hotel a domestic (provincial) brand hotel" is to pursue quality and development; If the hotel wants to "operate with integrity", it is necessary to show the way of managing the store; Qi Xin, a team member, works together to manage the hotel, and the situation of "happy management" has become a working atmosphere that everyone values. With a vision, the team has a goal and direction, which is a beacon to guide the team to carry out its work.

strict training

after the team is formed, it needs a period of familiarity and running-in, and the best way is to complete it through appropriate training. The training after the establishment of the management team is suggested to start from the following aspects:

A, enterprise strategic concept;

B, enterprise operation mechanism and standards;

C, enterprise management system;

D, industry frontier theory and application;

E, marketing situation and local counterparts' operating conditions;

F, surrounding tourism resources and folk customs;

G, hotel human resource management;

H, hotel financial management and application;

I. star standard and green hotel standard and their comparative application;

J, development and application of safety management;

K, the establishment and creation of corporate culture, etc.

charisma of leadership

A large part of employees in modern catering industry hold the mentality of having a good mood and learning while making money, so the moral quality and self-cultivation charm of cadres themselves are particularly important.

a. To be an employee's trusted sister and brother

A manager must have good character, personality and good ideological cultivation, and be tolerant of others, more specifically, their shortcomings. Employees can see hope from the customer manager.

B, the role of teachers

Employees can learn knowledge from managers, so they must have rich professional knowledge and practical work experience and be their mentor.

C. setting an example

setting an example is the most driving way of management and unity. Employees' imitation ability is very strong, and they are all watching what their cadres are doing and how they are doing it. Therefore, we should be strict with self-interest and devote ourselves to our work with full enthusiasm.

D, create a family atmosphere, and close the distance with employees

Be a comrade-in-arms who can share joys and sorrows with employees and help them in the same boat, and treat every comrade-in-arms fairly.

management system

the system is the basis of management, not the stricter the better, or simply copy the systems of other catering enterprises. The best is not necessarily the best, only the best is the best.

Because every enterprise has its own different historical background and culture, and the requirements of the energy system are different in different development periods. Therefore, the system should be "tailored". It should be remembered that any system is a management tool to ensure the interests of enterprises and most employees, so the enforcement should be increased accordingly to ensure the implementation of the system.

Communication system

Without communication, there is no management. The essence of modern catering management should be to mobilize the enthusiasm of employees as much as possible through communication and encouragement, try to meet the reasonable needs of employees, and finally achieve a win-win situation for enterprises and employees.

The catering industry is a service industry. Services cannot be stored in advance, but need to be operated and brought into play now. Therefore, the working atmosphere at the scene is very important. Mobilizing employees' enthusiasm requires a good communication system, so that employees can put aside all their troubles and worries and go light. Only happy employees will have satisfied guests.

competition mechanism

a flexible salary system should reflect more work and more pay, and form a healthy competition within the restaurant. Salary is a manifestation of the results of employees' efforts. If it is the same to do more and do less, the whole team will be a backwater and return to the era of pot rice. We can adopt some reasonable activities such as evaluation, grand meeting and selection of star-rated waiters, so as to keep a certain distance between employees and form a benign working atmosphere of mutual learning, comparison, comparison and competition in the enterprise.

note: the formulation of various systems and evaluations is like a game rule, which must make employees feel fit, fair, fun and achievable, and at the same time, it should be suitable for the present situation and development of the enterprise.

restaurant culture

restaurant culture is a kind of value recognized by all staff, and it is unified and long-term. An enterprise without culture is like a person without soul. Managing people by system is only the first step of enterprise management. People are thinking animals with flesh and blood, and everyone has different cultural systems, historical backgrounds and personalities. It is impossible and inhuman to manage everyone with different backgrounds in black and white.

to really do a good job in the restaurant, we should finally rely on cultural management, which will link the ideology of all employees together, and finally form a unity of interests. Let all employees consciously participate in the restaurant management, and each employee has the sense of ownership to run his own restaurant.

Establish a harmonious working atmosphere of big family. Home gives people a sense of belonging and is a symbol of harmony, unity and affection. Only when the atmosphere of home is formed can this enterprise stand the test and be indestructible. Fortress is the easiest to break from the inside, and home is the most stubborn fortress that can't be broken from both inside and outside.

"Team" literally means a united team. The restaurant is a collective that relies on many waiters and a few managers. To run the restaurant well, it is necessary not only for all employees to provide quality services to the guests, but also for a cohesive team and a solid team spirit.

expanding and continuing

key points of management:

1. Being present in person at key times

There are many things to deal with in daily operation and management, but to allocate time reasonably, the important thing for managers when dealing with problems is to advocate on-site management and be present in person. Don't listen to reports and give instructions, as long as you get to the scene, the information you get is the most accurate, thus reducing the decision-making mistakes caused by unclear information transmission. When we do hotel meetings, we often have large-scale receptions. You may not be able to help employees to do a lot of specific work, but as long as you are there, employees know that our leaders are always with us! At the same time, another function of you at the scene is to find problems and help employees to make up for loopholes and avoid mistakes. So what is the key time? There are large receptions, VIP arrivals, major complaints, etc. The most important thing is that the key time is in the hearts of every manager!

Second, the key post patrol

The hotel is divided into three parts: management department, functional department and security department. At the same time, it is divided into front-line and second-line employees. It is their dedication and mutual cooperation that ensures the smooth progress of all work. Every hotel and every department has its key positions. We often advocate that "putting the right person in the right position" should be decided after examination, screening and trial. This is the standard for selecting people and using them according to their aptitude. But what are the key positions? My understanding of key positions is: positions that involve a wide range, are functional, cause great fluctuations and are difficult to take remedial measures are called key positions. Positions like this should be inspected frequently, and more questions, assessments, training and conversations can accurately grasp the employee dynamics. When the accident signs are found, it is necessary to conduct in-depth investigation to find out the reasons. I am in charge of room management. Let me give you an example: the reservation department, which has strong functions and controls the external rental of rooms in advance. If the rooms are missed due to negligence in the peak season of operation, it will be difficult to make up. Therefore, managers should keep key positions in mind!

3. Do the key things yourself

Every manager has subordinates, and it is our bounden duty to cultivate them. Strictly demand him in business, care for him in life, and train him by example. But managers should have a grasp that not everything is handed over to their subordinates. What you give him in the process of training is controllable within your ability. If you can't grasp it well, you'd better do it yourself. Some managers are used to handing over the principles to their subordinates, but problems will eventually arise, because managers are doing things by virtue of their professional skills, work experience and actual situation. If the subordinates are not mature enough, the same thing will be flawed. So what is the key thing? The key things that are related to the overall situation, strong planning and high professional requirements are, for example, the annual budget plan, which is related to the annual operation of hotels or departments. We all know that the budget is based on:

1. The boss's expectation.

2. Historical data.

3. Market analysis. To do it, it is very planned, and it does not take into account the great impact on the operation of the whole year. Such a thing is the key thing, and managers should do it themselves. Therefore, the key thing every manager should keep in mind! Management is an art, which is constantly summed up from practice to guide practice!

ten methods of catering management:

1. communication and coordination management

team spirit and cooperation spirit are the key points, and effective internal communication in written form is helpful to accuracy. If there are loopholes in any link, managers should immediately coordinate and follow the rules. Good communication and coordinated management can reduce internal contradictions and improve service and work efficiency, which is the only way for managers.

second, plan management

everything needs a good plan, such as what to do in a month, how to do it, who to do it, etc. Predict how difficult it is and how complete it is. This statement shows that only a good plan can keep a firm foothold and work in an orderly way. No matter which company's catering management, such as the unit leader or superior leader is a unplanned person, then this company is like a mess and has no results.

III. Organizational management

Organizational management is very important in hotels. Only a good superior will let his subordinates do their share of the work well, and a good superior will manage the catering by dividing the tasks undertaken by his group among all members. There are two kinds of so-called organizations: formal organizations and informal organizations. Organizational management is also a symbol of team spirit. To establish your own organization, you should make clear the organization setting, post setting, staffing and related systems. You can't be a leader if you are an unorganized person.

fourth, human resources management

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. For example, two people should do the work of three people, and the treatment can be arranged flexibly.

V. Supervision management

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

VI. Control Management

This catering management method is the most critical step for enterprises. If the control is not in place, improper control will lead to high cost and no profit in all links. Some hotels just closed down without making money. The key reasons are inaccurate market positioning, improper marketing methods and inadequate cost control.

pre-control: think about how difficult and stressful it will be before you do something, and record all the difficulties you think in advance, and then carefully analyze the solution.