Catering management refers to enterprises, hospitals, schools, hotels, etc. contracting catering management services to professional catering companies for management according to needs, and then selecting various dishes provided by catering companies for dining.

Basic methods

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 applicable conditions 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.

Job description:

1. Be responsible for the service management of the restaurant, standardize the waiter standards, and provide high-standard and high-quality services for the guests;

2. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate;

3. Be responsible for the implementation of the service standards and workflow of this department;

4. check the arrangement and completion of equipment, furniture and tableware daily;

5. Responsible for arranging and implementing one by one according to the requirements of the banquet notice and order, and implementing it smoothly and effectively;

6. Assist the usher in welcoming guests and receiving important guests. Properly handle guest complaints and do a good job in customer relations;

7. Check the business area of the restaurant and supervise the staff to make preparations before meals;

8. Do a good job in restaurant safety and fire prevention;

9. Assist the restaurant manager in training his subordinates.

Qualifications:

1. Senior high school degree or above, under 31 years old, with good appearance and more than 3 years working experience in restaurant management;

2. Be familiar with the operation and management of restaurants;

3. Good communication, cooperation and independent working ability;

4. Strong management ability and sense of responsibility.