Current location - Recipe Complete Network - Catering industry - How to manage restaurants?
How to manage restaurants?

Next, Xiaobian summed up several secrets of opening a restaurant management system for everyone! As for how to run a good restaurant, the management system of opening a restaurant can be divided into on-site management of the restaurant and performance management of the restaurant manager, as follows: 1. Requirements for on-site management of the restaurant First, establish tracking management. When we check the whole operation store through various checklists, if there are any things that do not meet the operating standards or are not perfect, we will list all kinds of agency matters, and prioritize matters, handling methods, responsibility attribution and other issues, and the ways of authorization, tracking and review through communication. Secondly, patrol observation at any time In the on-site operation management of restaurant chain stores, the most important thing is to control and handle the whole site at any time. Therefore, restaurant chain managers should take charge of their assigned work areas and manage them quickly, no matter from the lobby, outdoor environment to the kitchen back area, bathroom, etc., they should patrol at least once every hour, and the best situation is to patrol once every half hour. Thirdly, when effectively judging and handling the walking management, the restaurant manager should carefully observe all kinds of situations, whether it is the operation process or the customer's dining, etc., and should distinguish whether it violates the standard operation regulations or affects the inconvenience or trouble of the guests' dining. However, the deviation of this standard operation directly or indirectly affects our customers, and the level, scope and types it affects must be judged and divided into the most important level, the most important level and the least important level. Fourth, in the on-site operation management of restaurant chain stores, the accident prevention department has the most complaints from customers, with the service quality as the most important content, followed by the food quality. In the process of handling customers' complaints, no matter the food quality, bill paying operation and service quality, a set of basic handling modes can be established based on the experience of handling incidents, and some common accidents, such as power failure, water cut-off, choking, mechanical injury, burns and other handling procedures, should be compiled to educate all employees to cope with accidents. Only in this way can the reputation of the restaurant chain be improved. Second, the performance management of restaurant managers requires that restaurants are run by people, so it is necessary for a manager to be strict. How to run a restaurant well, and the restaurant manager must seriously manage the performance if he wants to implement the enterprise management. Only in this way can he correctly understand the development of the enterprise. First, the restaurant manager should assist the general manager to set the challenge goal, and make efforts to achieve the challenge goal of individuals or enterprises; Second, we must ensure that the work of the team has a direct contribution to the goal of corporate catering; Third, we should guide the skill operation and departmental planning, and take full responsibility for the development and management responsibilities of employees; Fourthly, we should make a clear and effective evaluation on the tracking of task progress; Fifth, we should pay attention to the training plans selected internally and externally, and make suggestions on the contents that need training; Sixth, we should explore and accumulate skill parameters, and obtain the required data and feedback through a series of efforts; Seventh, we should listen to the needs and concerns of employees and formulate teaching plans for employee training; Eighth, we should cooperate with the general manager to summarize the monthly operating conditions and implement improvement actions; Ninth, be responsible for collecting monthly performance appraisal indexes of all employees and communicating performance at the same time; Tenth, according to the results of performance appraisal, put forward suggestions on employee performance pay to the general manager; How to run a restaurant is not easy, so friends who are about to open a restaurant should master the management system of the restaurant, so as to further improve the operating profit of the restaurant.