After 10 store, there should be a regional manager.
The general manager is the person in charge of the whole company, and there is no need for a regional manager below the 10 store.
The smaller the administrative structure, the higher the efficiency.
A shop, only chefs.
There must be an executive chef in more than 5 stores.
The store manager, regional manager and general manager are responsible for administration, that is, personnel, procurement, accounting, sales and warehousing.
Kitchen ... is the production department, which can put forward opinions and requirements in all aspects that affect production, but the decision-making power lies in administration. In fact, many restaurants outsource the kitchen department.
Who is older ... Good question ... Everyone is equal! Division of labor! Decentralization! Share responsibility!
The basic decision is made by the administrative department. If there is a problem with the decision, the administrative department should be responsible. If there is something wrong with the operation, the operator should be responsible.
The problem is ... under the national conditions, policy makers don't know what to do, or even their rights and responsibilities. ........
If possible, it is suggested that procurement and accounting should be separated, which will reduce corruption.
Question 2: What skills do hotel managers need? Hotel managers need to have the following three management skills:
The most important skill is to master an excellent hotel management software, such as Zhixin Hotel Management Software.
Part of the management has become the mainstream of hotel management, of course, we should also master some hotel management methods.
(1) technical skills. As far as the hotel is concerned, it has the professional skills and skills needed by the hotel and this position.
Effective cooperation is indispensable in modern enterprises. Industrial enterprises not only need technical skills, but also
And other industries also need technical skills, which is also very important for hotels.
2 conceptual skills. That is, the ability to form ideas, that is, a manager can think abstractly and form.
The ability to think; Have a certain level of management theory, be able to apply management ideas and solve practical problems.
; But also has the ability of analysis, judgment and decision-making.
③ Humanistic skills. Ability to deal with interpersonal relationships. It refers to the ability to cooperate with others, including internally.
Contact peers, understand the activities of subordinates, motivate and induce the enthusiasm of subordinates, and communicate with relevant organizations and personnel.
Contact and coordinate.
To reach the above level, hotel managers must first have enough professional knowledge. Such as hotel management.
And strategies, hotel brand management and marketing innovation, financing and capital operation, evaluation criteria of green hotels,
Business knowledge such as collectivization and chain operation, laws and regulations, management knowledge, etc. ; Secondly, professional attitude,
For example, positive and enthusiastic working attitude, being responsible for abiding by the law, being able to cooperate with others and being willing to train subordinates; and
It is a skilled work skill, including thinking ability, organizational ability, performance management ability and professional style.
Therefore, hotel managers should specifically master the following management skills:
First, planning skills.
Among the basic functions of management, the primary function is planning, and the importance of planning function runs through.
The whole process of management. Therefore, the first task as a hotel manager is to make a clear and effective work plan.
Row. Whether it is long-term strategic planning, annual marketing planning, personnel recruitment plan, annual budget, etc.
Functions that need to be applied to the plan. When making plans, we should distinguish between unconventional project management plans with specific goals.
Daily management plan of daily work and disposal plan to deal with problems: in addition, we must be able to distinguish between goals and objectives.
Differences, you can set reasonable goals, not just based on past figures.
Second, the decision-making skills
For hotel managers, making the right decision is one of the important abilities. Planning and implementation
There are many variables in the process, so we should make decisions constantly. The wrong decision will lead to failure.
Correct decisions lay the foundation for success, such as whether talents should be trained internally or hired externally. Budget, such as
What distribution? Decisions need to be made everywhere. There are time and resource constraints when making decisions, and the information is insufficient or wrong.
Yeah, a human burden or something. Decision-making skills include premise assumption, reasoning ability and information collection.
How about analysis, induction, logical judgment, game theory and psychological quality under pressure?
Avoid mental models and wrong systematic thinking. Hotel managers should stand at a certain height and make overall plans.
Make a decision.
Third, executive management skills.
In order to present effective results, hotel managers not only need to have careful plans and good decisions, but also
Need to have execution. How to effectively manage quality, cost and service level depends on the hotel manager.
People have high skills, too much management, timid everywhere and low efficiency; Inadequate control, easy to leak.
Hole, increase the cost, quality can not be guaranteed. The test of control ability mainly includes several aspects: to distinguish whether the tube should be controlled.
Things, pre-post-processing for pre-management and in-process management, (for example, quality problems may come from supply.
The ability and process of the goods distributor are properly controlled, which may not be effectively controlled, but it needs source management or procurement management.
). In management, the willingness and ability to promote the self-management of subordinates gradually evolved from external control to self.
Management is what we often say: "The ultimate goal of management is to ignore it".
Fourth, problem-solving skills.
"The greater the ability, the greater the responsibility." Solving problems is an important task for managers, and it is also a test of one's ability.
The best way to force. For hotel managers, it may be poor service quality, insufficient manpower and brain drain.
Problems such as large equipment and old equipment need to be solved urgently. In order to solve problems, we need to define problems, collect data and analyze them.
Problem, find out the root of the problem, aim at its root, and use creativity to solve the problem.
Verb (abbreviation of verb) communication and expression skills
It is said that intelligence, professional knowledge and experience only account for 25% of the success factors. & gt
Question 3: What is the significance of hotel management? The main business departments of modern hotels-housekeeping department, catering department and recreation department are the core content, supplemented by the operation and management of comprehensive functional departments such as hotel safety, service quality, marketing and customer relations. On the basis of comprehensively expounding the development history and future development trend of the hotel industry, the theoretical basis, management ideas and methods, objectives and tasks of hotel management, this paper focuses on the management theory and method system of the main business departments of the hotel-housekeeping department, catering department and recreation department, and discusses the theory and practice of comprehensive functional management of hotel safety, service quality, marketing and customer relationship. This book can be used as a teaching material for tourism management or hotel management majors in colleges and universities, and can also provide a reference tool for hotel employees.
Question 4: What's the difference between a restaurant manager and a manager? The main reason is that their respective responsibilities will be different. Generally speaking, the store manager is the manager appointed by a chain store to manage a single store, but it can also be a title for the owner of a self-operated store. The store manager is mainly responsible for the management of the store, such as intelligence collection, patrol inspection, attendance, hygiene, inventory and so on. The manager's work is basically done in the store and will not leave the store easily. The sales manager is in charge of business and won't deal with things like hygiene. . .
Question 5: What are the responsibilities of the manager of the food and beverage department? The deputy general manager in charge of catering is directly subordinate: the director of catering department and the executive chef are fully responsible for the catering service management and food supply of the hotel. 1. Formulate and organize the implementation of all business operation plans of the Food and Beverage Department. 2. Supervise the implementation of the standardized management system of this department. 3. Evaluate the performance of managers and supervisors of directly subordinate departments, and implement incentives and training. 4. Attend the coordination meeting of the hotel department manager. 5. Hold regular meetings, cost control meetings and budget meetings of the department on a regular basis. 6. Check the operation, information feedback and all safety, health and service work of subordinate departments. 7. Formulate and improve new plans and measures for various operations and management. 8. Be familiar with the main target market of the hotel, understand the catering needs of consumers, and develop and provide catering products and services that can meet their needs. 9. Plan and design fixed menu and variable menu with the chef, and constantly introduce new dishes. 10. Manage and control the procurement, acceptance and storage of catering to reduce costs and waste. 1 1. Supervise the chef to manage the kitchen production scientifically, improve the kitchen organization and reasonable layout, ensure the quality of dishes, reduce the waste in production and arouse the enthusiasm of kitchen staff. 12. Strengthen the daily management of the canteen, improve the quality of customer service, and cultivate the management and supervision level of restaurant managers. 13. Promote banquet sales, strengthen banquet organization and management, and improve banquet service quality. 14. patrol the market with chefs and buyers every week, and check the storage room and cold storage room. , understand the inventory and market situation. 15. hold a weekly food and beverage cost analysis meeting to review the cost of dishes and drinks. 16. Make catering sales promotion and promotion plans, expand catering sales channels and increase catering sales. 17. Give full play to the enthusiasm of all employees, supervise the implementation of departmental training plans and implement effective incentives.
Question 6: Want to be the manager of the catering industry? What experience do you have? Teach me! Hotel managers need to have the following three management skills:
(1) technical skills. For hotels, it is essential to have the professional skills and skills needed by the hotel and this position, and to achieve effective cooperation in modern enterprises. Not only industrial enterprises need technical skills, but also other industries need technical skills, which is also very important for hotels.
2 conceptual skills. That is, the ability to form ideas, which means that a manager can think abstractly and has the ability to form ideas; Have a certain level of management theory, be able to apply management ideas and solve practical problems; But also has the ability of analysis, judgment and decision-making.
③ Humanistic skills. Ability to deal with interpersonal relationships. It refers to the ability to cooperate with others, including contacting the same level internally, understanding the activities of subordinates, stimulating and inducing the enthusiasm of subordinates, and contacting and coordinating relevant organizations and personnel externally.
To reach the above level, hotel managers must first have enough professional knowledge. For example, hotel management and strategy, hotel brand management and marketing innovation, financing and capital operation, green hotel evaluation criteria, collectivization and chain operation and other business knowledge, laws and regulations, management knowledge and so on. Secondly, professional attitude, such as positive and enthusiastic working attitude, being responsible for obeying the law, being able to cooperate with others and being willing to train subordinates. Then there are skilled work skills, including thinking ability, organizational ability, performance management ability and professional style.
Therefore, hotel managers should specifically master the following management skills:
First, planning skills.
Among the basic functions of management, the first function is planning, and the importance of planning function runs through the whole process of management. Therefore, the first task as a hotel manager is to make a clear and effective work plan. Whether it is long-term strategic planning, annual marketing planning, personnel recruitment plan, annual budget, etc. , need to be applied to the planning ability. When making plans, we should distinguish between unconventional project management plans with specific objectives, routine management plans for routine work and disposal plans for dealing with problems. In addition, we should be able to distinguish between goals and objectives and set reasonable goals, instead of just using past figures as the basis.
Second, the decision-making skills
For hotel managers, making the right decision is one of the important abilities. There are many variables in the process of planning and implementation, and decisions must be made constantly. The wrong decision will bring the consequences of failure, and the correct decision will lay the foundation for success. For example, should talents be trained from inside or hired from outside? How is the budget allocated? Decisions need to be made everywhere. There are also time and resource constraints, the possibility of insufficient information or mistakes, the burden of human feelings and so on. Decision-making skills include presupposition, reasoning ability, information collection, analysis and induction ability, logical judgment, game theory, psychological quality when facing pressure, how to avoid mental model and wrong systematic thinking, etc. Hotel managers should stand at a certain height, make overall plans and make decisions.
Third, executive management skills.
In order to present effective results, hotel managers need not only careful plans and good decisions, but also the ability to implement these plans and decisions. How to effectively manage quality, cost and service level depends on the superb skills of hotel managers, who are too timid and inefficient; Weak control, prone to loopholes, increase costs, quality can not be guaranteed. The test of control ability mainly includes several aspects: distinguish between things that should be controlled and things that should not be controlled, and promote post-event management to pre-event management and in-process management (for example, quality problems may come from the supplier's ability, and process control may not be effective, but it needs source management or procurement management). In management, the willingness and ability to promote the self-management of subordinates have gradually evolved from external control to self-management, which is what we often say: "The ultimate goal of management is to ignore it."
Fourth, problem-solving skills.
"The greater the ability, the greater the responsibility." Solving problems is an important task for managers and the best way to test a person's ability. For hotel managers, perhaps problems such as poor service quality, insufficient manpower, large turnover of personnel and outdated equipment need to be solved. To solve the problem, we need to clarify the problem, collect data, analyze the problem, find out the root of the problem, and use creativity to solve the problem.
Verb (abbreviation of verb) communication and expression skills
It is said that intelligence, professional knowledge and experience account for only 25% of success factors, and the remaining 75% depends on good interpersonal communication. Hotel managers spend more than half their time on communication, and most of the work obstacles are also generated in communication; Management communication is both interpersonal communication and team communication. Effective communication focuses on listening and feedback. Communication needs to be proactive, adhere to principles and respect others ... >>
Question 7: Basic requirements for being a restaurant manager As a store manager, you must have a high awareness of your role! Let's talk about the responsibilities of the store. ...
First, the operation and management of the store, the store is the image of a restaurant, as a place for guests to eat, health and safety are absolutely the first, but also pay attention to service quality and service standards. Quality and standards vary from place to place, so I won't go into details ... the store manager must be able to formulate these standards and quality!
Second, the operation and management of the kitchen, the kitchen is the core of a restaurant, which integrates cooking, processing and conditioning of food! The quality of kitchen management will directly affect the quality of business. Therefore, the management of the kitchen is an important indicator to test the ability of a store manager!
Third, the procurement and management of ingredients, good ingredients can make good food, so the management of ingredients should strengthen the control of its process, formulate a procurement standard, principle, correct storage method and strict distribution and collection system.
Fourth, arrange and manage employees. As the manager, you are the brain of a store. People with management experience must know that different people have different combat effectiveness in different places. It is difficult to recruit people for catering now. How to keep him while tapping his fighting capacity is your ability! I think giving affirmation and praise is always the only magic weapon. ...
Fifth, cost control. This is the key to the profitability of catering, and it is also a difficult problem.
Plan and promote marketing. The boss paid so much money to invite you here just to make money for him. As a boss, he usually only cares about how much money you can make for him. Therefore, for the sake of your salary, you must visit restaurants in Harlem more often, and give more opinions and suggestions. Even if you use a lot of brain cells, you must come up with some tricks to keep customers.
Seven. Financial supervision. This thing only involves large restaurants, and it is generally directly controlled by the boss, which has nothing to do with you.
Eight. Handle guest complaints. I think this is a project to test your resilience, psychological quality and language organization ability. Everyone wants to eat, so you don't know who is standing in front of you complaining. Modern information is so developed. If the complaint is not handled properly, even the smallest complaint will damage the reputation of the restaurant. The best way to deal with complaints is to listen more and talk less, and don't make promises indiscriminately, otherwise some pits will fall in and you can't get out.
Job requirements of restaurant manager
wenku.baidu/...c
Question 8: Of course, there is a difference between the regional manager and the operation manager of the chain catering industry: the regional manager is generally the administrative manager in charge of a district, and the head office manager is the next higher level; Operations manager usually refers to the highest decision-maker in a region.
Question 9: What employees should a hotel have? Chef. Waiter. Cashier dishwasher Morning grocer. The number of personnel is allocated according to the current situation! Chefs are paid more. It can be distributed according to the quality of the chef's work. China Bank Hotel. The general salary ranges from 1500 to 3000. Attendant 900- 1200! Cashier 1300 (wife is the best) washes dishes 800- 1000! Sure! You are the boss! It's your call!