first of all, what's the size of your restaurant? Remember to let go of what you should let go, and you can't do things half-heartedly. If your strength lies in the kitchen, you should concentrate on the quality of the dishes and be a good chef. If your strength lies in the front office, you should concentrate on attracting customers and be your lobby manager. If your restaurant is large (more than 511 square meters), you should hire people, don't save that little cost, or you will lose money. If you want to hire someone, the most important thing is to choose the right person. If you choose the right person, you must trust him and delegate your rights.

In addition, if you are the manager of a large restaurant, you must pay attention to two things-the front hall and the back kitchen. How to manage it? It's very simple, you just take care of two people, the chef in the back kitchen and the manager in the front hall. As for the following people, you don't need to ask. You should patrol more, look for their mistakes, and find two of them if you have any questions (note: point out their problems behind the backs of the employees below, and save their face. ) let them manage the employees below according to the level. Remember the "six constants": frequent inspection, frequent fault finding, frequent questioning, frequent appeasement, frequent communication and frequent praise.