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, it should be noted that 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. 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 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. 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. Without communication, there is no management. The essence of modern catering management is to mobilize the enthusiasm of employees 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. A set of flexible wage system should reflect more pay for more work 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 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.