1. Reasonable and clear job division

A reasonable job division is the premise to ensure the production of hot pot kitchen. The hot pot kitchen should formulate posts according to the production situation, facilities and equipment layout, and then make clear provisions according to the functions and requirements of each post, and form a text, so that each employee can clearly understand his responsibilities, what to accomplish and who to be responsible for.

II. Improvement and supervision of the system

After the system is established, it should be gradually improved according to the operation situation, and the more sensitive provisions such as rewards and punishments for employees should be clearly defined. In order to avoid the system becoming a mere formality, we should strengthen the supervision. We can set up supervision managers to assist the chef of hot pot to implement and implement various systems (the ratio of administrators to employees should refer to 1: 12), correct the common management problems of most hot pot kitchens with arrangements and no implementation, ensure that the daily work is managed in strict accordance with the regulations, and make the hot pot kitchen work rearranged and strictly implemented. The rules and regulations of hot pot kitchen are the guidance of employees' work. After formulating post responsibilities, rules and regulations and supervision methods, there are rules to follow when further strengthening the management of personnel.

Third, people-oriented management

Reasonable post division, sound management system, and high-quality Chongqing dog meat hot pot practice can make it work well. Modern hot pot kitchens should change the traditional concept of focusing on skills rather than their own cultural literacy. We should know that the skill level can only represent the past, and it is difficult for employees with rich experience and lack of theory to make achievements; Moreover, if the quality of personnel is not good, it is very easy to breed right and wrong. It's true that the skills base can't be ignored when hiring employees in hot pot kitchen, but I think we should improve the requirements in cultural education. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the concept of operators, can the dishes be produced in a breakthrough, form a style, and be easier to communicate and coordinate in daily work.

iv. cost management

besides quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, we can take advantage of and sell the chain of Xianglaolao braised pot shops, and make banquet dishes from leftovers through certain processes, such as making handmade dishes and arranging working meals. For some leftovers that cannot be handled in time, you can contact some buyers for take-away treatment (swill, etc.) to reduce costs.

In addition, the hot pot chef should also make a set of balance sheet, make financial analysis and calculation, compare the large and fixed raw material expenditure with the turnover on a regular basis, and control the raw material cost (such as the cost control method of 11,111 yuan). The cost of going out of the room mainly refers to fuel, water, electricity, washing, maintenance, goods consumption and office expenses, all of which belong to the management category of the hot pot chef. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel accounts for about 1.6%-1.9% of the business of vegetable gold, and water and electricity account for about 1.2%-1.5% of the business of vegetable gold. If the recruitment report of Wuxi hot pot exceeds the planned index, find out the reasons and make rectification. Regarding the equipment of hot pot restaurant, the chef of hot pot restaurant must master the basic knowledge of maintaining the management of hot pot restaurant, work out the use standards and cleaning methods, and then implement the responsibility to the post leader. In terms of maintenance, general plumbers are not familiar with the professionalism of the facilities and equipment in the hot pot kitchen. It is suggested that the restaurant hot pot restaurant should be equipped with professional engineers to cope with sudden failures and reduce maintenance costs. Improving the utilization rate of the hot pot kitchen equipment is equal to improving the efficiency of the restaurant.

v. departmental coordination

In today's hot pot kitchen, in addition to ensuring the personnel management and supply of hot pot restaurants, it should also have a good relationship with the knowledge of hot pot restaurants of relevant departments. In order to obtain various cooperation and support, so as to ensure the smooth operation of the hot pot kitchen and gain a good reputation, especially the front office. In addition, as the main manager of the restaurant, the hot pot chef should be familiar with all aspects of the work in the front hall, often consult the Sichuan-style hot pot practitioners and guests' feedback on the dishes, and regularly organize the chef to communicate with the waiters in the front hall to promote the understanding and cooperation in the management of hot pot restaurants.

Finally, as a manager, you should also communicate with employees frequently to understand their ideological fluctuations and help them establish good interpersonal relationships.

The management of knowledge supply in hot pot restaurant is mainly the management of hot pot raw materials and soup brine, and the value of raw materials is an important part of the production cost of hot pot. Raw material management includes the procurement, acceptance, storage and distribution of raw materials.

1. Purchasing business management:

Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed:

a) The variety is right, that is, the odd hot pot must be determined according to the needs of customers and the needs of hot pot production to ensure the marketability of hot pot;

b), excellent quality, that is, we must strictly control the quality of raw materials;

c), the price is reasonable, the hot pot raw materials are diversified and local, and the prices are different in different markets and supply channels, and so are the prices in different seasons and regions. Therefore, purchasing personnel should know the market situation immediately and reduce the purchasing cost, thus reducing the production cost of hot pot restaurants;

d), Chongqing hot pot is properly stained, and it must adhere to the principle of diligent and quick sales, and the sales will be fixed, so as to achieve the best-selling and multi-entry, marketable and batch-entry, and unsalable.

e), the arrival of the goods is timely, and the variety of hot pot is random, so it is difficult to predict the daily production and sales volume. Therefore, in order to ensure the normal operation of management knowledge, raw materials should be purchased on demand and supplied in time.

2. Storage business management:

a) Ensure sufficient and reasonable storage materials. Storage is one of the services for hot pot, and there should be enough varieties and quantities of raw materials to ensure the continuity and stability of operation. The stock of raw materials must be kept above the standard of being able to complete certain reception services, maintain uninterrupted operation and be economical and reasonable;

b), control storage. Hot pot should not store too much raw materials, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control the investment in storage and ensure a reasonable reserve quota;

c), guide the purchase and sale of raw materials. In the process of storage, we should know the consumption of raw materials later, and put forward purchasing opinions or suggestions in a timely manner according to the actual situation to supplement and update raw materials, and deal with the stranded raw materials in stock in time.

d), control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock.

e), daily storage and maintenance. We should do a good job in the following five aspects: storing raw materials in different areas, numbering goods positions, implementing the food hygiene law, adhering to the isolation system, mastering temperature and humidity, strengthening protection and maintenance, doing a good job in cleaning and hygiene, preventing microbial invasion and pests, establishing account cards, and taking regular inventory.

f), outbound management. The management of food raw materials out of the warehouse should do the following work earnestly: First, insist on delivery out of the warehouse by ticket; The second is to adhere to the principle of "first in first out", "first out" which is perishable and perishable, "first out" which is close to the expiration date, and "no out of damage and deterioration".

Bad habit 1: untidy clothes

Clothes are full of oily flowers, wrinkled, dark and dirty ... This is the impression left by the hot pot chef's tooling. Although some hotels provide free laundry for hot pot chefs, the problem of untidy tooling still exists seriously.

Bad habit 2: spitting

Although we have repeatedly publicized "No spitting" for many years, it is difficult for hot pot chefs to get rid of the habit of spitting. If the guests know that the hot pot chef in this hotel is spitting in the hot pot kitchen filled with all kinds of pots and pans, raw materials, seasonings, hot and cold dishes, how long will the hotel survive?

Bad habit 3: Long hair

It is a common thing in the catering industry that guests don't pay the bill because of one hair. Apart from the irregular working cap worn by the hot pot chef, another reason is that the hair is too long. According to the relevant regulations of the hot pot kitchen, the hair of the hot pot chef can't be exposed after wearing the working cap. It seems that the "commandments" need to be tightened if they are to be implemented.

Bad habit 4: Waste of raw materials

Many hotels seem to be full of people and vegetables, but after a month of careful accounting, it is found that they can't make much money, and sometimes they will lose money, resulting in the phenomenon that "vegetables are prosperous but wealth is not prosperous", and the surface is prosperous and actually loses money. The reason for this phenomenon is often "waste of raw materials". "Saving is not good for me, but wasting is the boss's anyway, so I don't feel bad." Such a person who lacks at least professionalism is hard to mix up in the team of hot pot chefs.

Bad habit 5: raw and cooked food are not separated

The separation of raw and cooked food includes five aspects: 1. Raw and cooked raw materials must be separated; 2. Raw and cooked vegetable piers must be separated; 3, cut raw and cooked tools must be separated; 4, raw and cooked tableware must be separated; 5, freezer reserves must be cooked separately. As long as one aspect is not done, dishes will have a 25% chance of being contaminated, which is terrible for food safety.