The waste of waiters in catering management is related to the following aspects of a company:

First, the process is not perfect, and both managers and employees are busy, which seems to be very busy and the actual efficiency is low.

second, the management system is unreasonable or the supervision and enforcement are not in place, and the waiters look for loopholes to exploit them. The system should be coordinated with the process. Respect for people reflects the feelings of literature: if it is too strict, everyone will find ways to exploit loopholes in the system and even collectively confront the system; It is too loose and not binding enough.

Third, the waiter and the post technology do not match

Matching people with corresponding quality according to different posts, the technology is beyond the post, resulting in a waste of cost, and the work efficiency and quality that cannot meet the post requirements cannot be achieved. Therefore, when recruiting waiters, enterprises should arrange and train personnel according to the job description.

Fourth, the quality of waiters is not high

The professional quality of waiters determines the work efficiency. The waiter should fully understand the job requirements of this position. Know what to do, how to do it and what effect to achieve.

sixth, the ability of supervisor is limited

As the saying goes, "every soldier will bear a nest". The ability of managers determines the main factor of waiter's work efficiency. Managers should give full play to the advantages of their waiters from the height of overall planning, and rationally allocate and employ people is to foster strengths and avoid weaknesses, which should be based on the understanding and cultivation of each waiter's personality ability. As a manager, we should consider and arrange affairs and personnel from the overall perspective of strategy so as not to waste waiters.

VII. Wrong cultural orientation

The orientation of corporate culture also affects the overall efficiency of the enterprise. If enterprises encourage individual heroism and do not pay attention to cultivating team consciousness and cooperative combat ability, then although everyone wants to be a hero and everyone is busy, everyone has not developed the consciousness and habit of cooperative combat, and there is a high wall between individuals and departments, and the efficiency is not high. What's more, they are worried that others may become heroes and influence themselves, so they will elbow others and even trip them up, which is not only a waste of waiters but also a waste of all resources. It is very difficult for such enterprises to develop.