Catering management skills and taboos, restaurants are a vibrant organism, and young and energetic employees provide unparalleled living space for the competition of enterprises. Then let's share the catering management skills and taboos for everyone.
Food and beverage management skills and taboos 1 avoid management randomness
Restaurants depend on the system. All working procedures, standards, requirements and even the responsibilities, tasks, goals, manners and manners of personnel at all levels are strictly stipulated in the system.
"What to do, how to do it, to what extent, and what kind of punishment you will get if you do something wrong" is well known to all employees in the store. As long as managers follow the requirements of system inspection, they don't have to give orders by subjective will, nor can they ignore the system and ask their subordinates "how to do it" by subjective emotions and imagination.
Otherwise, due to the manager's own reasons, employees will be at a loss and the management level will be chaotic.
Avoid the blindness of management decision-making
Insufficient investigation and analysis before decision-making, inaccurate information or subjective, one-sided, inexperienced and poor quality of managers are all likely to cause decision-making mistakes.
Avoid short-term management behavior
The management of the restaurant pays attention to sustainability, and all work plans, schemes, objectives and decisions must focus on the long-term interests of the restaurant and maintain permanent vitality and market competitiveness.
Avoid leapfrog management
The first level is responsible to the first level, and everyone has only one boss. Leapfrog management will cause subordinates to be at a loss and the management order will be chaotic.
Avoid enterprise management.
The operating procedures of restaurants have their own rules, but their operation, sales and promotion must be flexible and innovative.
By frequently carrying out various attractive marketing activities, we can create a novel and warm consumption environment for guests, so as to achieve the best operating efficiency of the restaurant.
Avoid believing in right and wrong
Food and beverage outlets are labor-intensive industries with complex work, intensive employees and numerous managers. Therefore, we must establish a good internal atmosphere, and managers at all levels should set an example, lead by example, unite subordinates, and treat people fairly.
Food and beverage management skills and taboos II. Catering management should have a correct attitude.
If you open a shop, there may be many problems, probably because the business is not good in the off-season, which requires managers to keep a good attitude at all times, because some problems do exist and must be carefully analyzed. Managers should also rely on their own efforts and always pay attention to the development of storefronts.
Second, always pay attention to the production of products.
Managers should always pay attention to the production of products. For example, many people think mala Tang is not skilled, but it is not. In the process of cooking mala Tang, it takes a lot of time to master the heat. Bad timing will affect the taste. Only when the food tastes good and tastes good can we attract more consumers into the store, so we can't be perfunctory in the production process.
Third, pay attention to store services.
Now many restaurants can take food out and eat it in the lobby. If you eat in the lobby, the service in the store must keep up with the needs of consumers. Some consumers enjoy not only delicious food but also services when they enter the store, so managers should take this aspect seriously and learn from the experience of other stores in time, so that the store will develop better and better.
In fact, in addition to these three aspects, there are many things, such as the location, decoration and promotion of storefronts, but as long as everyone can do these things well, the development of storefronts will naturally get better. In daily operation, we should pay more attention to the details of the store.
Food and beverage management skills and taboos III. Emotional communication with employees
Managers often walk, have a look and talk with employees, so that they can get close to employees, understand employees, understand people's feelings, master the information in their hands, and naturally instill their work ideas and professional skills into employees.
This can shorten the distance with employees, let employees know their care and attention, and naturally they will be proactive and enthusiastic when they work.
As an employee said, "treat us as treasures, no matter how hard and tired we are." This is the emotional communication function produced by walking management.
Go out of the office and take the initiative to manage.
Compared with sitting in a luxurious office waiting for reports from subordinates, walking management is an active management that takes the initiative to attack and collect information. In many enterprises, the relationship between managers and subordinates is like a cat and a mouse. Subordinates are always wary of managers, want to be lazy, want to desert, and want to do something unrelated to work.
If the manager just sits passively in the office, then the subordinates will be bold and lazy. On the contrary, if managers often go out of the office and walk around the employee's office area, they can not only understand the progress of the work, but also find problems and prevent employees from being lazy.
Of course, if the department manager says to his subordinates, "I'm going to check one of your jobs today." Before you come to check, the staff will definitely do a good job.
Therefore, the manager's verification work must be random, and active verification will make employees maintain a sense of urgency, thus further standardizing their behavior and doing their work better.
Find problems in time and help employees correct their mistakes.
Managers want to pursue better management performance, and walking management helps to achieve this performance goal.
Because managers can find problems in work in time during walking, correct employees' mistakes, enhance employees' ability to handle affairs and improve their quality, which will be very helpful to employees, walking management is actually a guiding management.
Track the progress of tasks and grasp the benefits of enterprises.
An important part of position management is to track the progress of task execution and the improvement of problems, because this management mode is convenient for managers to understand and master the first-hand information of enterprise management in time, so as to formulate development strategies according to specific conditions and solve problems in front-line operations at any time.
At the same time, managers will inevitably find some problems in the process of entering the market and visiting customers, and then improve them in time. Because many problems can't be solved at once, managers need to arrange people to follow these problems and make clear the time schedule of completion. In this process, managers should track the progress of task improvement in time, so that subordinates can learn to track themselves.
Discover talents and observe them as they walk.
Walking management is an assessment of subordinates. Managers only know how their work performance is when they go to the front line to have a look. When subordinates know that their superiors will often walk around, they naturally dare not neglect their work, but strive to do things well and accept the assessment of their superiors.
In addition, it is easy to find talents in the front line by taking management, so that they can give full play to their talents and prove their value. This fully embodies the "people-oriented" meritocracy, which helps to stimulate the enthusiasm of all employees and thus create more profits for the enterprise.