Popular management methods, I hope one or two of them can suit your enterprise.
To formulate management systems and methods suitable for the hotel itself, the most important thing is to understand all kinds of management systems and methods, understand the background of all kinds of systems, and thoroughly study the applicable conditions of all kinds of systems, without preconceptions.
Management methods must be suitable for the hotel environment, because the environment of each hotel is different, so it is impossible to have any management system that can be applied to every hotel. Even in 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 will inevitably change with time, place and person.
The common management methods of hotels include: organization chart, type of work, work specification, work schedule, etc.
Organization chart
The organization chart shows the basic classification and relationship of posts and responsibilities, which is an organizational chart in organizational form, but it has some limitations, such as the scope of authority and responsibilities at all levels, the nonlinear relationship between two employees with the same status or the indirect relationship between employees in different departments. For this reason, various job descriptions and organization manuals are important supplementary explanations to the organization icon.
work category
A job type is a description that reflects the required skills and job responsibilities. Directional training for employees is helpful to complete job evaluation, formulate salary grades, and determine the scope of authority and responsibility. Job description includes evaluation data, job summary, accusations and requirements.
the job specification
Work specification is a statement of the standards to be achieved in a job, which includes job responsibilities, working conditions, personal qualifications, etc.
Work record
Work schedule is the concept of the work to be completed by employees, which has a description of work flow and time requirements, and 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, post, who will supervise, who will change shifts, rest days, meal time, rest time, work content to be done in each period, etc.
Eat a special dish
Star hotels must have their own specialties to attract diners. At present, consumers are divided in diet: first, gourmets who know how to eat go into restaurants of star-rated hotels for the purpose of tasting top-class delicacies or special dishes, and pay attention to color, fragrance, taste, shape and container. The second is a curiosity hunter to see if the food is fresh. If the restaurant in a star-rated hotel can keep its own special dishes and often introduce new dishes, it will be recognized by the guests, which will not only satisfy the guests' desire for novelty, but also make it a voluntary advertiser and attract more consumers to enter the star-rated hotel. [2]
It is necessary to strengthen training management.
Quality is the foundation of the development of catering industry, so it is necessary to strengthen the formal business training of 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 produce dishes, and also as a standard for checking and controlling the quality of dishes; The foundation of management. Strengthen the effective field 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, departments, key links and the work quality of 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.
It is necessary to rationally arrange the business premises.
The layout of restaurants in star-rated hotels includes giving full consideration to the configuration of kitchen equipment and the proportion of the number of tables in the hall; Coordination between kitchen technology (cuisine, food characteristics) and hall service: determination and arrangement of passenger, goods, food delivery, collection and sub-channels; Layout of welcome area, cashier, guest rest area, lighting display, guest and internal staff toilets, various warehouses and other places: distribution of wet area, dry area and its transition area, and food preparation area; The location of the restaurant is coordinated with all kinds of lights: the selection of aquatic health pool and slaughterhouse and the setting of sewage treatment system; Preparation of epidemic prevention and health facilities and equipment, introduction and control of water supply, sewage, cold and hot water, steam, power and lighting, etc.
There must be a positioning plan for operating the market.
The market positioning scheme of star-rated hotel restaurants includes: considering local eating habits and hobbies: considering raw materials, ingredients, tastes, cutting, production methods, feeding quantity, containers, pricing, etc. Consider the dining form of the diners; 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 food, accommodation, transportation, shopping and entertainment. It has high investment and large scale, unlike ordinary social restaurants, but as long as market research and analysis are strengthened, the pace of reform is accelerated, and development ideas are adjusted, star-rated hotels will have great potential for catering.
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 the treatment is not the fundamental solution. As an enterprise, we should do the following: 1. Properly improve the working environment and status of employees, so that employees feel different from their previous places, at least work comfortably and treat employees as human beings. 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. It is very important to choose a good store manager. Of course, the store manager should have rich management experience and available personnel (that is, when the company is short of people, the old subordinates of the company can supplement them in time). The store manager also has the advantage of protecting the calf (protecting his employees). 4. System construction. Reward and punishment system.