Opening management is a very important preparatory work in the operation of restaurants. If the peak period is compared to a battle, open management is equivalent to combat readiness and pre-war mobilization.

1. Key points of personnel management

-Adjust the personnel according to the personnel flow forecast to ensure that the manpower meets the demand.

-Confirm that employees' gfd meets the standards.

-Arrange the most suitable jobs for employees.

□ principle of maximum productivity

□ Arrange primary and secondary responsibilities

□ collocation of new and old employees

-Instruct employees to implement standards

□ Employee 100% standard procedure operation

□ Supervise employees to wash their hands and disinfect correctly.

□ Track employees to avoid cross-contamination behavior.

How to make employees carry out standardized execution: process+method+tool+tracking = effect.

2. Key points of food management

-According to the turnover forecast, communicate with the manager on duty to confirm the promotion target, and plan and track the number of workstations to ensure the production speed and product quality.

-Ensure sufficient dry goods, refrigerated goods and thawed materials, and ensure that there are enough materials in the operation desk.

-Follow up the first-in and first-out of materials to ensure that the materials will not deteriorate within the validity period.

-Material abandonment should be recorded in the loss record.

Common characteristics of food corruption:

Sticky and slippery: meat

Color change: vegetables turn yellow.

Bad taste: meat and milk turn sour.

Gas production: flatulence in cans.

Tissue change: bread becomes hard.

3. Key points of equipment management:

-Instruct employees to operate the equipment correctly.

-Implementation arrangement of maintenance plan

-Implement energy management (correct start-up procedure)