The duties of the restaurant administrative manager

1. Be responsible for the general manager, carry out the instructions of the general manager, and be responsible for the overall operation and management of the chain store.

2. Formulate chain store managers, short-term operating budgets and operating conditions.

3. Implement the service and management quality standards of chain stores, preside over the establishment and improvement of various rules and regulations, service processes and standards of chain stores, and guide the implementation.

4. Do a good job in cost control, correctly grasp the gross profit margin, reduce costs and increase profits.

5. Develop distinctive and effective promotion plans and schemes for chain stores in different periods. According to the characteristics of Chinese and western food, formulate routine daily business plans, promotion policies and procedures for special foods and special services, and be responsible for planning and organizing the implementation of restaurant decoration.

6. Formulate the technical training and assessment system for cooking products and services, regularly study new dishes with chefs and webmasters, introduce new recipes or dishes in a timely manner, and often exchange and learn the technology and experience of other units.

7. Comprehensively manage the restaurant in charge, ensure to provide high-quality catering services for guests, and assist the boss to achieve target management and profit targets.

8. Pay special attention to the maintenance of equipment and facilities, make them in good condition and be used reasonably, strengthen daily management and prevent accidents.

9. As the main person in charge of fire safety and production safety of chain stores, do a good job in food hygiene and fire safety, and implement relevant food hygiene systems.

10. Open source and reduce expenditure, do a good job of saving electricity and consumption in the whole store, and supervise the implementation of energy-saving work in various departments.

1 1. Responsible for the recruitment, appointment and daily supervision of the heads of subordinate departments; Do a good job in the basic construction of the workforce, stimulate the enthusiasm of employees, and enhance the cohesion of enterprises.

12. Evaluate the performance of subordinate employees, put forward employee reward and punishment schemes, and make comprehensive evaluation on supervisors and foremen on a regular basis.

13. Do a good job in the daily recruitment and training of employees.

14. Do a good job in communication and close cooperation between the headquarters and various departments.

15. Implement the chain store meeting system, attend and preside over the chain store regular meeting, and complete the uploading and publishing work.

16. Supervise the implementation of chain store technical level evaluation and service skill evaluation system.

17. Be responsible for the corporate culture construction of chain stores, and make suggestions on brand building and corporate culture construction.

18. Complete the work instructions of the direct superior Buda and other related work assigned by him.

Six principles of restaurant service

Have a nanny mentality

The reason why White-collar Fashion Co., Ltd. has occupied the first place in the retail sales of high-end women's wear in billion-dollar shopping malls for six consecutive years is that one of its important service features is to "try to figure out the owner's preferences as a nanny." If the host likes sour food, he will make sour food, and if he likes spicy food, he will make spicy food. Only by doing what he likes can service be truly meaningful. "There are similarities in the service requirements of applying this function to hotel restaurants. Since diners walk into the restaurant, customers should draw a circle with customers as the center. Guests say this place is too noisy, so customers take it to a secluded place; The guest said that I was from Sichuan, and the ordering teacher immediately introduced the local spicy dishes; Why is this restaurant so hot? The waiter will check the temperature of the air conditioner immediately, even if he knows that it can't be adjusted, he should put on a show and explain it well to show his attention to the guest's comments. Pulling a chair, pouring tea, and tidying the chair cover are all actions that a "nanny" should have for a "master". Nanny, don't underestimate yourself, and don't be afraid that guests will underestimate themselves. That's your duty. The more you want to serve the guests, the better your self-esteem. The more confident you are, the better. If you let him have this mentality, he will feel worthwhile, happy and willing to pay. Service is a means, a professional requirement and a heartfelt humanistic service. In this regard, the first of the six suitable hotel restaurant services is to have a nanny mentality, otherwise, talking about the quality of restaurant service can only be empty talk.

Appropriate guidance

Guidance is not simply to guide the guests to the stage, but to guide the guests to feel the hotel and consume the hotel in a short communication with the guests. On the surface, guests should take them as the center after entering the restaurant and let them play the leading role. In fact, it is the waiter who introduces the restaurant, dishes and how to lead the guests to consume. The waiter becomes the active party, similar to the tour guide in the tour group. Guide guests to consume according to their feelings. A person who just wants to eat a full meal, you don't need more guidance. You don't have to recommend it to a person who is used to eating delicacies and is bent on pursuing novelty, strangeness, strangeness and native land. In most cases, most guests consume under the guidance of consultants, menu makers and waiters, which depends on the ability of guidance. Good guidance can lead to more consumption, and poor guidance can only lead to less consumption or even no consumption. There was a dish that the guests were familiar with and ordered without hesitation. If the waiter interjects at this time: we have innovated a method of this dish through research, which tastes fresher and tastes better. Do you want to change it? There is no doubt that the guests will agree. The waiter asked again, do you mind if this dish is a little more expensive because of an extra process? Now that you agree, will the guests mind in front of so many people? This is guidance and skill. This last sentence should be said after the guests agree. You don't mind being more expensive, and neither does he. Isn't this turnover rising?

Remember the guests with your heart.

Thailand Oriental Hotel keeps records of almost all the guests who come to the hotel for consumption. Once, a gentleman walked into a restaurant, and the waitress politely asked, "Sir, do you want your old seat?" The gentleman was surprised and thought, it was three years ago that he came here for dinner last time. The waitress here, remember? The waitress took the initiative to explain: "I have just been informed that you have gone downstairs and will enter the restaurant." I saw in the record that you had dinner at the second window on June 9 last year. Mr. Wang was a little excited after listening and said, "Old seat. Yes, the old seat! " So the waiter then asked, "The old menu? A sandwich, a cup of coffee and an egg? "Speaking of which, Mr. Wang was very moved." Old menu, old menu! "

Thailand Oriental Hotel has achieved the ultimate in service details, which is beyond the reach of ordinary hotels, but as an effort, it can still be achieved. It is impossible to establish a complete guest file in a general hotel restaurant, but it is good for the waiter to remember the names, hobbies and eating habits of the guests as much as possible. First of all, it can give guests a good mood. As soon as the guests enter the restaurant, our customers greet them with their surnames or positions, giving them an accurate and warm welcome, which makes the guests full of face and happy. The second is to show the importance of guests. You are not the ordinary customer in our mind. I cherish everything about you and look forward to your arrival at any time. Finally, there is a warm and harmonious holiday atmosphere. Waiters and guests, guests and guests can get to know each other and communicate with each other through waiters. In this environment, people will be cheerful and enthusiastic when eating. In addition to generous and active consumption, it will leave a good impression on them and the probability of turning back will greatly increase. This is the purpose of recording customers.

It is advisable to send a smile.

It should be said that smiling has been done in restaurants that are generally standardized at present. Basically, as soon as guests enter the hall, customers will take the initiative to meet them and ask with a smile, "How many people are there in your party? Please come with me. " Then the waiter followed up, pulled the chair, poured the tea and ordered the food. The connection is better and smoother. What about the feeling that guests will leave the restaurant after eating? Most hotels dare not compliment. They either casually say, "Take it away and walk slowly." Either ignore it and let the guests leave on their own. This is a pity. Why are guests so enthusiastic when they enter the door and so cold when they go out? There are three reasons: first, the waiter doesn't value the meaning of seeing the guests off with a smile and thinks it doesn't matter. Anyway, it has been consumed. In fact, seeing off guests is a continuation of welcoming guests. Because you can't just open a restaurant once, if you want him back, this smiling enthusiasm can't be cooled down. Second, after a period of fatigue, the waiter didn't mean to do it, which played down the guests' feelings. Third, the restaurant did not fix it as a workflow, and did not strictly ask the waiter to do it. In a restaurant, welcoming guests warmly should be done, and smiling faces are also indispensable. It is an important part of testing the service of a restaurant.

Moderate tightness

The so-called tightness is to measure the consciousness of the waiter staring at the stage. Generally, employees think that they should always keep an eye on the guests and meet their requirements at any time, otherwise it will be difficult to achieve quality service. Some people think that there is no need to be too nervous, but we should give our guests a relaxed atmosphere and don't disturb or influence them too much, otherwise they will be uncomfortable and even bored. Both attitudes seem reasonable, but in fact, each has its own shortcomings. The best way is to take one of them and be flexible. The waiter has made a careful plan for the service and can stand in the right position and wait. It's not too far, so I can't hear it; Should not be too close, it will affect the mood of the guests and cause discomfort. The sensitive word to stare at Taiwan Province is stare. Inexperienced waiters always look at the guests for fear of missing even casual eyes, which is a taboo to stare at Taichung. The correct way should be intermittent, scanning the dining table with swimming eyes and capturing the signals and demands of the guests. Go to the stage intermittently to see if you need to pour wine or change bone plates. It is necessary to be diligent, not tight, and not loose, so that guests can really eat in a relaxed, casual and unrestrained atmosphere.

Should be treated equally.

After working in a restaurant for a long time, it is inevitable that there will be more regular customers and more friends, and the service consciousness of waiters will also change. For regular customers, you may be enthusiastic, and for friends, you will do your best. For those who have just entered the restaurant, especially foreign guests, they are likely to unconsciously reduce their enthusiasm and it is difficult to do their best. For this attitude, the stranger sitting on the side generally won't say anything, but will whisper in his heart: Is my money smaller than his? This kind of service will discourage the stranger from coming back, because what he saw and heard the first time has made him unhappy, and it is difficult for him to have a next time. Maintain an equal service attitude, regular customers will not have opinions, and strangers will be very useful, so why do you prefer one to the other? If there is any difference between regular customers and regular customers, the hotel will make some arrangements in terms of policy and reward range, and it is absolutely not expected that the waiter will treat them in such a stupid way. Therefore, the restaurant must put an end to the seemingly inevitable objective phenomenon in order to stabilize the harmonious atmosphere of the restaurant and reduce the invisible factors of the loss of repeat customers.