Restaurant Executive Manager Job Responsibilities
1. Responsible to the general manager of the company, the implementation of the company's general manager directives, responsible for the overall operation and management of the chain stores.
2. Formulate the chain store long and short-term operating budget, analyze the operating situation.
3. Execute the chain store service and management quality standards, preside over the establishment and improvement of the chain store rules and regulations, service procedures and standards, and guide the implementation.
4. Grasp the cost control, correctly grasp the gross margin, reduce costs and increase profitability.
5. To develop a chain of stores in various periods of distinctive and fruitful promotional programs, promotional programs. According to the characteristics of Chinese and Western food to develop a regular daily business plan, special food, special services to promote policies and procedures, and is responsible for the restaurant decoration plan and organization and implementation.
6. Formulate training and assessment system for cooking output and service techniques, regularly study new dishes with the head chef and station managers, introduce new recipes or menu at the right time, and frequently exchange and learn the techniques and experience of outside units.
7. To implement overall management of the restaurant in charge, to ensure that the guests to provide quality food and beverage services, to assist the supervisor to complete the target management and target profit.
8. Grasp the maintenance of equipment and facilities, so that it is in perfect condition and get reasonable use, strengthen the daily management, prevent accidents.
9. As the chain store fire safety and safety production work of the main person in charge of food hygiene and fire safety work, implement the food hygiene system.
10. Open source and cut costs, do a good job of the store's power saving and consumption reduction, and supervise the implementation of the work of various departments to save electricity.
11. Responsible for subordinate departments responsible for the recruitment, appointment and management of the daily supervision; grasp the basic construction of the staff team, stimulate the enthusiasm of the staff, enhance the cohesion of the enterprise.
12. The subordinate staff performance evaluation, proposed staff rewards and punishments program, and regularly on the supervisor, foreman to make a comprehensive assessment of the assessment.
13. Do a good job in the daily recruitment and training of staff.
14. Do a good job of communication and close cooperation between the Ministry and various departments.
15. Execute the chain store meeting system, participate in and preside over the regular meetings of the chain store, and complete the uploading and downloading work.
16. Supervise the implementation of the chain store technical grade assessment and service skills assessment system.17. Responsible for the construction of corporate culture of the chain stores and the company's brand building, corporate culture construction proposals.
18. Completion of the direct superior work instructions and other related work assigned.
Restaurant service six appropriate laws
Nanny mentality
Beijing White Collar Fashion Co., Ltd. for six consecutive years to occupy the first place in Beijing hundred million yuan of shopping malls of high-grade women's retail sales, which has an important service characteristics is "to nanny mentality to figure out the master's preferences. Masters like to eat sour on the sour, like to eat spicy on the spicy, only to their liking, the service is reflected in the real meaning." With this feature to apply to the hotel restaurant service requirements, there are similarities. Since the diners into the restaurant, the consultant should be centered on the guest to draw a circle. Guests say that this place is too noisy, the consultant will take it to a secluded place; guests said I am a Sichuanese, a la carte chef immediately to introduce the local dishes with spicy flavor; guests said that the restaurant how so hot it? Waiter then have to check the air conditioning temperature, even if you know that can not be adjusted, but also to do a look, a good explanation, in order to show the importance of the views of the guests. Pulling the chair, pouring tea, organizing the chair cover, are "nanny" on the "master" of the deserved action. "Nanny" do not look down on themselves, and do not be afraid of guests look down on themselves, your duty is this. To serve the guest the more sense of self-esteem, the better, the more sense of self-confidence, the better. You only let him produce this kind of mentality, he will feel worthwhile, only happy, only willing to pay. Serving is the means, is the professional requirements, is a kind of humanized service from the heart. In this regard, the hotel restaurant service of the six appropriate when the first is to have a nanny mentality, otherwise, talk about restaurant service quality can only be an empty word.
It is appropriate to guide
Guide is not simply the meaning of the guests to the table, refers to a short exchange with the guests to lead the guests to feel the hotel, the hotel consumption. On the surface, the guests into the restaurant to center on them, let them sing the lead. In fact, it is the waiter in the introduction of the restaurant, the introduction of dishes, how to lead the guests in the consumption, the waiter has become the active party, similar to the tour group in the tour guide. Guide guests to consume according to the situation. A person who just want to eat a full meal, you do not need to guide more. The same one is used to eating the sea food, only to run to the new, strange, strange, earth and the people, you do not have to recommend the whole package. Most of the guests in most cases are in the consultant, a la carte chef, waiter's guide to consumption, it depends on the ability to guide. Guided well, can be more consumption, guided bad, only less consumption or even no consumption. There is a dish, the guests are more familiar, without hesitation on the point. If the waiter at this time on the sidelines inserted a sentence: this dish we through research, an innovative approach, the flavor is fresher, the texture is better, do you want to change it? There is no doubt that the guests will agree. The waiter then asked, "This dish is a little more expensive because of the additional procedures, do you mind? Since the consent, the guests in front of so many people will mind, this is the guide, more skill. This is a guide, but also a skill. This latter sentence can be said after the guest's approval, so that you can be more certain. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
It is advisable to memorize the guests
The Oriental Hotel in Thailand has almost all of the guests who consume in the hotel on file. Once a gentleman walked into the restaurant, the waitress asked attentively, "Sir, do you want the old seat?" The gentleman was surprised, thinking: the last time I came here to eat has been three years ago, is the service lady here still remember? The waitress took the initiative to explain: "I have just been informed that you are coming downstairs to enter the restaurant. I saw in the record that you had dined at the second window seat on June 9 last year." The gentleman got a little excited at this and said, "The old seat. Yes, the old seat!" So the waiter then asked, "Old menu? A sandwich, a cup of coffee, and an egg?" By this time, the gentleman was extremely impressed. "Old menu, just the old menu!"
Thai Oriental Hotel has taken the service details to the extreme, which is difficult for general hotels to reach, but as a goal to strive for, it is still achievable. In the general hotel restaurant, the guest's file can not be built so complete, but requires the waiter force to memorize the guest's name, familiar with the guest hobbies, familiar with the guest's dietary habits is a great temperament. First of all, it can give guests a good mood. Guests into the restaurant, we consultants with a surname or with the position of the greetings, accurate and warm welcome, all guests have full face, the mood and then cheerful up; Secondly, it is to show that the importance of the guests. You are in our minds is by no means a general customer, I value you all and always waiting for your arrival; Finally, a warm, cordial, festive atmosphere. Between the waiter and the guest, the guest and the guest, can be through the waiter's circle to recognize each other, communication, people in this environment will be happy to eat, enthusiasm, in addition to the consumption of brisk, pay the bill actively, but also leave a good impression, the probability of returning will greatly increase, this is the purpose of familiar guests.
It is appropriate to send a smiling face
It should be said that the smiling face to welcome, in the current general norms of the restaurant have done. Basically is the guest into the hall, the consulting lady will take the initiative to welcome up, with a smile and ask: "How many of you? Please follow me." Immediately followed by the waiter, pulling the chair, pouring tea, ordering food. The articulation is better and smoother. Then how about the guests finish the meal, pay the bill, you have to leave the restaurant of the emotional behavior. Most hotels are not complimentary. They are either in the hand to the guests when the change with a casual sentence: "you take good, slow go." Either that or they just ignore it and let the guest leave on their own. And that's a bit of a shame. Why is the guest in the door so enthusiastic and out of the door on a big cool? There are three reasons: first, the waiter does not value the significance of sending guests away with a smile, thinking that it does not matter and that they have already consumed anyway. The fact is that sending customers is a continuation of welcoming customers. Because you open a restaurant can not be only once, you if you hope that he returned, this smiley face to welcome the enthusiasm can not be cooled down. Second, the waiter after a period of labor, have no intention to do, dilute the feelings of the guests. Third, the restaurant has not fixed it as a workflow, not strictly require waiters to do. In the restaurant, warmly welcome guests should be done, the smile is also indispensable, it is an important content to test a restaurant service is complete.
It is desirable to be loose and tight
The so-called loose and tight, is a measure of the consciousness of the waiter to keep an eye on the table. The general staff believe that should be tightly stared at, and always meet the requirements of the guests, otherwise it is difficult to achieve quality service. A part of the view that it is not necessary to too tight, should give the guests a relaxed atmosphere, not too much disturbance, influence, otherwise it will make the guests are not free, uncomfortable, but also may be born out of boredom. Both attitudes seem to be reasonable, but each has its own shortcomings, the best way is to take them, it is appropriate to loose and tight degrees. The waiter to the service of the project is complete, can stand in the appropriate position to listen to wait. Can not be too far, that will not be heard; should not be too close, affecting the mood of the guests to produce a sense of discomfort. Staring at the sensitive word is staring. Inexperienced waiters are afraid to miss the guests even a casual gaze, always eye to eye, this is a big taboo in the stare. The correct approach should be intermittent, with a wandering eye scanning the table, to capture the guest's signals and requests. Approach the table intermittently to see if a drink needs to be poured or a bone plate changed. To be diligent but not tight, control but not loose, really let the guests in a relaxed, casual, unrestrained atmosphere to eat.
It is desirable to treat everyone the same
Working in the restaurant for a long time, it is inevitable that more acquaintances, more friends, the waiter's sense of service more or less will change. For familiar customers, may be enthusiastic, for friends, but also will do 100 percent of the force. But for the people who just walked into the restaurant, especially foreign customers, is likely to unknowingly reduce the degree of enthusiasm, difficult to do their best. For this attitude, sitting aside the rusty guests generally do not say anything, but will be in the heart of muttering: my money is smaller than him? This kind of service will hurt the willingness of raw customers to return, because the first time he has seen and heard that he is not happy, he is difficult to have the next time. If we maintain an attitude of equal service, the familiar customer will not have a problem with it, and the new customer will also be very happy with it, so why should we treat one customer differently from the other? If there is a difference between familiar customers, regular customers, the hotel will be arranged in the preferential policies, incentives, and will never hope that the waiter with this kind of stupid way of losing the other side of the coin, so the restaurant must put an end to the seemingly unavoidable objective phenomenon, in order to stabilize the restaurant's rapprochement atmosphere, reducing the loss of repeat business of the invisible factors.