Honest catering managers must need to do the work of truth, right and wrong in front of adhere to the principle of communication with employees open heart, mistakes courageous to face. If you can adhere to this, you have the potential to become a good restaurant manager. Only honesty will work seriously and dare to take responsibility. Honesty is a person's minimum moral standard, if a catering manager does not even have the virtue of honesty, the commitment to the staff do not fulfill the so-called smart "catering management skills" to deceive the staff to achieve work performance, then "the wolf" story of the The main character may become you.
Second, a good spirit of collaboration in the basic requirements of catering management
For catering enterprises such as resource integration of service enterprises, the spirit of collaboration is the basic requirements of catering management. With the intensification of market competition, catering management should pay more attention to the improvement of the overall ability, only the overall quality of a team went up, the enterprise will be able to obtain sustainable development force. In addition to improve the quality of the team in addition to the quality of catering managers and employees to improve, more importantly, catering managers to improve the ability to collaborate, there is no collaboration, more excellent individual team is also a plate of loose sand, no competitiveness to speak of.
Three, through the corporate culture of food and beverage management is a necessary weapon
Catering enterprises, corporate culture is catering management decision makers personality and management concepts of the concentration of the embodiment of the intangible code of conduct of employees in the catering business. As a catering manager has the responsibility to often through a variety of ways to the staff of the corporate culture of the propaganda, and set an example, the body is a model. Catering managers should be good at creating a strong cultural atmosphere, through the guidance, so that employees are accepted and integrated into the work.
Four, the process of food and beverage management must be the correct use of power
As a food and beverage manager, the power is given to the company, and the responsibility is closely related to the responsibility, and the responsibility is more important than the power. To be responsible for the power, responsible for the interests of the company, which can never be shaken. Moreover, the power of the catering manager is also given by the staff, but also contains the hope of the staff, I hope to be able to lead the staff to create more value for the company, so that the company develops faster, so that the staff can also get the development of the catering manager should consciously accept the supervision of the staff. Remember, the power of the catering manager is to establish the majesty of management, and not to be used to flaunt, casually show off, the key is to create more performance, show catering managers charming personality and management talent.
Fifth, catering management needs to constantly strengthen the staff's sense of service
With the increasingly fierce competition in the catering industry, the service has become one of the main competitiveness of catering enterprises, high-quality service level has also become an important catering enterprises market access card, not only need to provide good service to customers, but also need a strong sense of service. As a catering manager, the need to continuously strengthen the staff's sense of service, and make it a unique charm of the catering business.
Sixth, continuous learning is the task of catering management forever
Management process is also a catering manager to learn to improve the process. There is no end to learning, and no end to improving. Nowadays, the community does not learn to lag behind, face the danger of being eliminated, do not "forget to learn" from the position of managers "honorably retired". If you can do the above points, the management of the above poles management work by heart, I believe that the management of the restaurant is not difficult.