Methods of catering management staff

In the era of continuous progress, people use the system more and more. The system generally refers to the procedures or codes of conduct that everyone is required to follow. The following is the method of catering management staff. The method of catering management staff 1

How to make the staff in the store work happily?

As a store manager, it is the responsibility and obligation to build a relaxed and happy working atmosphere for subordinates. Because only in a pleasant environment can we have a happy mood and work happily.

store managers should adjust their working mentality and insist on more recognition, more encouragement and less criticism in their daily work; Learn to care about subordinates and communicate with them more; Praise employees who have done well, handle problems fairly and create a relaxed and harmonious working environment. So that employees can work happily.

how to motivate employees to work?

it must be boring to repeat the same work every day. As a restaurant manager, you can often organize some competitions in the store and give appropriate rewards to improve the competitive atmosphere among employees and arouse their enthusiasm for work.

For example: the dish knowledge quiz, and the evaluation of customers' satisfaction with waiters. In addition, you can also compete with neighboring stores or stores in the same area, and use the opportunity of pre-class meeting or after-class meeting to inform all colleagues in the store of the established competition plan and objectives to stimulate the enthusiasm of employees.

what should I do if my employees are depressed?

when employees feel depressed at work, it has a lot to do with the manager's ability to manage things. Such as lack of ability, failure to pay attention to preventing obstacles at work, lack of dependence and communication with employees, and failure to properly handle disputes at work will all cause employees to feel depressed.

store managers should not only have more contact with employees at work, but also get closer to them in life and get to know employees in many ways. Once the employee is found to be depressed, communicate with the employee in time to eliminate difficulties for their work and guide his personal life.

For those who lose confidence because of overwork, we should change their posts again, so that they can be happy and competent and cultivate their self-confidence. If you encounter problems in your personal life, you should try to solve his troubles.

there is a conflict between employees, how to resolve it?

first of all, as a catering manager, we must realize that conflicts will not disappear by themselves. If left unattended, conflicts between subordinates will only escalate gradually, and you have the responsibility to restore the harmonious atmosphere of the team you lead.

When resolving conflicts, we must keep in mind:

Adhere to an objective attitude. Don't assume that one side is wrong, listen to both sides. Perhaps a better way is to let the two sides of the conflict solve their own problems, and you play the role of mediator. You can meet one side alone or both sides together, but no matter which way you take, you should let both sides of the conflict understand that the contradiction will always be solved. Methods of catering management staff 2

Staff catering management system 1

In order to cultivate the good quality of employees, standardize their behaviors and better adapt to the benign development of the company, the staff rules and regulations of the company are formulated. All provisions stipulated in these rules and regulations are applicable to all managers and employees of the Company; Except for some provisions, it also applies to all temporary workers of the company.

Chapter I General Provisions

Article 1 Personnel Policy

1. Establish and maintain a harmonious relationship between the company and its employees.

2. Make every employee proud of the company's policies, services and development.

3. respect each employee, maintain their dignity and pay attention to their development.

4. Select outstanding employees to hold management positions at all levels.

5. Arrange perfect training for each employee to improve their skills and efficiency.

6. ensure that the employees of the company work in a safe, clean and comfortable environment.

7. Give every employee reasonable remuneration and rewards.

8. Serve employees and solve their worries.

second working rule

1. locker system:

1. each employee is provided with a locker for use by employees.

2. The wardrobe keys are uniformly distributed by the personnel department. If they are lost, they shall not be replaced without authorization, and the personnel department will arrange them uniformly and pay compensation according to the price.

3. All personal belongings shall be stored in the locker and shall not be brought into the work area.

4. Money and other valuables should not be stored in the wardrobe, and the company will not be responsible for any loss.

5. Do not change the locker with others without permission.

6. Keep the dressing room clean. Damage to other facilities in the locker or locker room, compensation according to the price.

7. When you leave the store, you should return the wardrobe key to the company.

2. Access system:

1. Employees must go through the employee access when going to and from work.

2. Do not take the passenger elevator for non-work needs.

3. Don't come and go at will in the guest activity area.

4. Do not rest or sleep in the guest activity area.

3. Dining system:

1. The company implements a fixed working meal system, and the personnel department makes and issues employee meal coupons every month.

2. The working meal lasts for 31 minutes, and all employees must have a civilized meal within the specified time range.

3. It is forbidden for employees to drink alcohol during meals, and no food is allowed to be brought into or taken out of the company.

4. Personal grooming standards:

1. Hair: not dyed with exaggerated colors, neatly groomed. The standard of male hair is that the eyes are not covered before, the collar is not covered after, and the ears are not covered on both sides; Women's long hair should be well coiled and fixed with a hairnet, and no exaggerated hair accessories should be worn.

2. face:

fresh and clean. Men are not allowed to grow beards, and women are not allowed to wear earrings; Women need to wear light makeup when they take up their posts, and they are not allowed to wear exaggerated ornaments and unnecessary hand ornaments.

3. Hands:

No long nails, clean nails and no dirt. Female nail polish can only be colorless.

4. Foot:

Men wear black socks, change them every day and polish their shoes before going to work. Women should wear the specified sock color, without hanging silk or breakage.

5. Smell: always take a bath, keep your body fresh, prevent sweat and odor, do not eat smelly food before going to work, rinse your mouth after meals, keep your mouth clean and free from odor, and do not use strong spices (perfume).

6. uniform: you must wear the required work clothes when you go to work, wash and iron them neatly, button them all, and do not roll up the cuffs and trouser legs. Uniforms are only allowed to be worn during office hours. Employee's famous brand: wear a brand to work. Before working, carefully check whether the famous brand is worn in the correct and appropriate position, and keep the brand clean and undamaged.

5. Basic service etiquette:

1. When you meet guests, superiors or colleagues in the business premises, you greet them actively and enthusiastically.

2. Always smile, always keep the correct way of standing, sitting, walking and using the standard salute.

3. Talk to the guests in the right way and listen to them.

4. Do four things lightly-speak lightly, walk lightly, close the door lightly, and operate lightly.

5. walk to the right, don't cross in front of the guests, and don't overtake them.

6. don't hang out, don't get together and chat in the workplace.

7. Use unified answering language when answering and calling.

8. It is the most common, basic and common courtesy to make guests feel kind and warm.

6. Basic hospitality terms:

1. Greetings: Welcome, hello, good morning, good night, goodbye, please take care of me, it's a beautiful day, please go, goodbye, thank you for your hard work, come in, thank you, you're welcome, please come again.

2. Answer: Yes, I got it.

3. decline: I'm terribly sorry. I'm really sorry to bother you.

4. Question: Excuse me, could you tell me.

5. Request: Thank you for your trouble.

6. Apologize: I'm really sorry for my poor care. I'm sorry to have kept you waiting. I'm sorry to bother you. Please pay attention in the future. Please wait a moment.

7. Quit halfway: rude.

8. name confirmation: excuse me, who's calling?

9. Answer: Yes, ok.

chapter ii company personnel policy: appointment, recruitment and employment

1. personnel policy:

open recruitment and equal competition; Employ on the basis of merit and set posts according to quantity; Strengthen training, promote the superior and eliminate the inferior.

The appointment system of personnel at all levels in the company is as follows:

* The foreman of each branch is evaluated and approved by the store manager, and the department manager is appointed and removed, which is reported to the personnel department for implementation.

One of the following things shall not be appointed:

* The deprivation of public rights has not been restored.

* Those who have committed criminal cases and have been convicted.

* The wanted person is on file and has not been revoked.

* drug addicts.

* Poor health makes it difficult to be competent as a worker.

* Persons under the age of 18.

The employees employed by the company must meet the following conditions:

* Love the motherland, be loyal to the company's cause, have good conduct, abide by the law and have a decent style.

* Good health, good appearance, neat clothes, generous speech and good manners.

* Good cultural literacy and strong acceptance.

* can speak Mandarin, and has certain superficial communication skills. Methods of catering staff management 3

1. From the perspective of restaurant management plan,

(1) Personnel planning. Reasonably determine the demand for staff in restaurant organizations. Service-oriented enterprises like restaurants should need more personnel to participate.

(2) Post planning. According to the situation of the labor market, determine the necessary educational level or technical skills of the required staff. Reasonable arrangement of posts.

(3) Organization planning. The collective power is infinite. Under the threat of market competition, only by organizing the whole group well and creating an organizational atmosphere in which organizations and employees grow together can they be in an invincible position.

(4) Adjustment planning. In the process of implementing the plan, timely adjustments are made to the problems that arise, so as to continuously improve efficiency. Ensure the normal operation of the restaurant.

(5) Plan the system. Establish a strict management system, put the responsibility on people, and give rewards and punishments appropriately.

Second, from the perspective of restaurant personnel management,

(1) The boss is too familiar with some employees. The waiter and the kitchen staff are in two different positions, and they are all acquaintances or relatives of the boss.

Although they know our children better. However, in the future, there will inevitably be differences on the issue of wage distribution. In that time, not only will the boss be inconsiderate, but he will think that the boss is unfair. If you pursue it, it will be hard for anyone to say, so you'd better not use acquaintances. < P > (2) Recruitment and training are too simple. The boss is mainly hired through an intermediary agency, so it will cost a lot of agency fees, but it doesn't necessarily mean that what you find is the most suitable. In addition, they just need to know each other. Without substantial training, customers will definitely feel uncomfortable

In order to improve the efficiency of the organization and realize employees' own interests, it is necessary to carry out relevant training.

For the above problems, the following relevant measures have been taken:

(1) Personnel recruitment.

(1) You can recruit people from labor and employment agencies, on the one hand, you can choose people yourself. On the other hand, you can also choose a job for job seekers.

(2) You can choose a large number of graduates of related majors, without making requirements from experience first, but you can consider their development potential. After all, they have the spirit of hard work. They can also provide college students with the opportunity to work part-time, which can not only exercise their ability, but also reduce costs.

(2) In terms of personnel training, you must first have a probation period in which relevant systems have been formulated.

2) Employees are not allowed to resign during the probation period, otherwise half a month's salary will be deducted as compensation for training fees;

3) After the probation period, the boss signs a formal labor contract with the employees, firmly establishes the service consciousness, and completes the job with good quality and quantity.

After that, the employees are trained, such as:

1) training the service personnel in service knowledge, language and behavior, service skills, sanitation and epidemic prevention, and how to solve mistakes.

2) Training the kitchen staff in addition to skills. Personal hygiene, personal safety and food quality should also be checked to absolutely prevent flies and insects from appearing in food. < P > 3) The handyman should be trained in efficient preparation and thorough cleaning work to ensure food hygiene. < P > 3. From the perspective of salary management of restaurant employees, < P > The boss gave some employees a raise, but considering that the salary could not be increased all the time, it forced the contradictions among employees to escalate. Thus reducing the enthusiasm for work. A manager once said: "You can buy a person's time, you can hire a person to work in a fixed position, you can buy technical operations calculated on time or by the day, but you can't buy enthusiasm, creativity and dedication, so you need something that can inspire you."

People are the wealth of enterprises, so a sound salary system must be established. Safeguard employees' interests.

(1) Establish a fairness theory, because employees are not only concerned about the absolute amount of their own remuneration, but also about the relative amount of their own remuneration. The feeling of unfairness is the most frequently mentioned problem, which causes dissatisfaction, so the fairness theory is more important in the salary system of enterprises.

(1) Internal fairness can be formulated. In order to solve the internal fairness, basic job analysis and position evaluation are carried out, and the remuneration is paid according to the relative contribution of various jobs to the overall goal of the organization: the more knowledge and skills you need to complete this job, the more remuneration you will get;

The worse the environment when you are engaged in this kind of work, the higher the reward you should get for this kind of work; The work contributes a lot to the overall goal of the organization, and the more rewards this kind of work should get.

For example, the salary level of restaurant chefs must be higher than that of ordinary service personnel. Obviously, this is because the chef's work is much higher than that of ordinary service personnel in terms of skills, working environment and contribution to the organization.

(2) External fairness. The salary of a restaurant organization in a certain position is the same as that of the same industry. Compared with similar positions in the region, it is in a backward state. < P > The waiter thinks that his basic salary is lower than that of his peers, and then he feels unfair, which affects his work.