because I don't know the situation of your enterprise and the current situation, I can't "analyze specific problems", so I have to give you some

popular management methods, hoping that one or two of them can be suitable for your enterprise.

To formulate management systems and methods suitable for the hotel itself, the most important thing is to know all kinds of management systems and methods, understand the background of various systems, and thoroughly study the suitable conditions for the application of various systems, without preconceptions.

Management methods must be suitable for the hotel environment. Because the environment of each hotel is different, it is impossible to apply any management system to each hotel. Even within the same hotel, employees in different departments sometimes have to adopt different management methods. The management system is also time-sensitive. The situation of hotel accommodation often changes with time, and the management system and methods must change with time, place and person.

The management methods commonly used in hotels include: organization chart, work type, work specification, work schedule and so on.

organization chart

organization chart shows the basic classification and relationship of posts and responsibilities, and it is an organization chart in organizational form, but it has some limitations, such as the scope of authority and responsibilities at all levels, the non-linear relationship between two employees with the same status or the indirect relationship between employees in different departments are not obvious. For this reason, various job descriptions and organization manuals are important supplementary explanations for organization icons.

job category

job category is a description that reflects the required skills and job responsibilities. Directional training for employees is helpful to complete job evaluation, formulate salary grade and determine the scope of authority and responsibility. The job description includes appraisal data, job summary, accusations and requirements.

job specification

a job specification is a statement of the standards to be achieved in a job, which includes job responsibilities, working conditions, personal qualifications, etc.

working schedule

working schedule is the concept of the work to be completed by employees, with the description of working process and time requirements, and it is a way for managers to communicate with employees. There are three basic work schedules, namely personal schedule, daily schedule and organizational schedule. The contents of the work schedule include: name, working hours, positions, supervision by whom, shift change by whom, rest days, meal time, rest time, work content to be done in each period, etc.

to have special housekeeping dishes

to attract diners, star-rated hotels must have their own housekeeping dishes. At present, consumers are divided in their diet: first, the gourmet family, who knows how to eat, walks into the restaurants of star-rated hotels for the purpose of tasting top-level delicacies or special dishes, and pays attention to color, aroma, taste, shape and container. The second is the curiosity hunters to see if the food is fresh or not. If the restaurants in star-rated hotels can keep their own special dishes and often introduce new dishes, they can be recognized by the guests, which can not only meet the guests' desire for novelty, but also make them become voluntary advertisers and attract more consumers to enter star-rated hotels. [2]

Strengthen training management

Quality is the foundation of the development of catering industry, so it is necessary to strengthen the formal business training for chefs and managers, especially the cultivation of professional ethics and professionalism. It is necessary to formulate standards for controlling dishes, as a requirement for chefs to produce and make dishes, and also as a standard for checking and controlling the quality of dishes; The basis of management. Strengthen the effective on-site management of control processes, such as processing control, side dish control and cooking control. It is also necessary to adopt effective control methods for the kitchen production process, the quality of work of various departments, key links and departments. It is necessary to strengthen the training of reception service and improve the service management level of foreman and supervisor, focusing on the improvement of a series of abilities such as reception, ordering, communication, coordination, control, scheduling, observation and feedback.

Reasonable layout of business premises

The layout of restaurants in star-rated hotels includes giving full consideration to the allocation of kitchen equipment and the ratio of the number of tables in the dining room; The coordination of kitchen technology (cuisine, food characteristics) and hall service: the determination and arrangement of guest, freight, food delivery and collection and separation channels; Layout of welcome area, cashier, guest rest area, bright display, guest and internal staff toilets, various warehouses and other places: distribution of wet area, dry area and its transition area and meal preparation area; The coordination between the setting position of dining room and all kinds of lights: the selection of aquatic health pool and slaughter site and the setting of sewage treatment system; The preparation of epidemic prevention and health facilities and equipment, the introduction and control of water supply, sewage, cold and hot water, steam, power electricity and lighting electricity, etc.

There must be a market positioning plan

The market positioning plan of star-rated hotels and restaurants includes: considering local eating habits and hobbies: considering the raw materials, ingredients, tastes, cutting methods, production methods, feeding amount, containers, pricing, etc. Consider the dining form of the dining staff; Consider the layout of the dining environment; Diners' hobbies, folk customs, eating habits, etc. Star hotel is a comprehensive service entity that integrates six elements of eating, living, traveling, shopping and entertainment. It has high investment and large scale, unlike ordinary social restaurants, but as long as we strengthen market research and analysis, accelerate the pace of reform and adjust development ideas, star hotel catering is promising.

how to retain employees?

The frequent turnover of catering personnel is caused by industry differences. There is no way to make up for this, and blindly improving treatment is not the fundamental solution. As an enterprise, we should do the following: 1. Properly improve the working environment and status of employees, make them feel different from the previous places, at least work comfortably, and treat employees as people. 2. According to the current situation of the company, appropriately increase the recruitment of new employees to ensure that the enterprise has sufficient human resources. 3. It is very important to choose a good store manager. Of course, this store manager should have rich management experience and available staff (that is, the old subordinates of the company can supplement them in time when the company is short of people). The store manager also has the advantage of protecting the calf (protecting his employees). 4. System construction. Reward and punishment system.