1. The organization setup should be complete, and the division of posts should be clear.

The organization setup and management responsibilities must be total radiation, and there can be no blank spots or slightly neglected places. Small and medium-sized catering enterprises are small in scale and cannot set up as many departments as big hotels, so they should adopt an overall management method. No matter how big or small, someone must take care of it.

2, the system should be sound

The development of enterprises not only needs a complete system, but also needs a system to motivate employees. A sound system is a manifestation of the standardized management of enterprises. The system makes employees know what to do and what not to do, what standards to achieve when completing a certain job, what contributions will be rewarded, and what regulations will be punished if they violate.

3. Establish a qualified or even excellent workforce

Both management and grass-roots employees must meet the minimum employment standards of the enterprise after passing the training. Management cadres should have the management level required by the post, and grass-roots employees should have corresponding operational skills. Enterprises must not tolerate unqualified employees.

4. Let every employee know the goals of the enterprise

The goals of the enterprise are divided into short-term goals and long-term goals. That is, tactical goals and strategic goals. The goal set by an enterprise is not limited to a few managers, but should be made clear to every employee.

5. Understand the needs of guests, investors and employees

Guests, investors and employees have great differences because of different understandings. For customers, what they care about is price, taste, environmental sanitation and service; Investors are concerned about cost, profit and investment risk; Employees, on the other hand, are interested in salaries and bonuses. Of course, they also care about their working environment and conditions.