The thinking and methods of restaurant management are as follows:

The thinking of catering management is to strengthen the cultivation of employees' awareness (service, sales, cost, etc.), strengthen skills training, implement the promotion system for service personnel, implement management assessment for managers, carry out performance assessment mechanism, and link the assessment of grass-roots service personnel and management personnel with their economy, so as to train a group of qualified grass-roots management personnel and VIP senior waiters.

standardize the service standard, establish the management system of restaurant materials, gradually implement the six-regular management, strengthen the management of restaurant food raw materials and articles, rationally use water, electricity and other resources, reduce waste, reduce expenses and increase profits.

the foreman is responsible for the assessment, and the assessment items include: service skills and service level, sales level, communication ability with customers, product knowledge, cleanliness and safety awareness, service efficiency, equipment maintenance

gfd and courtesy, teamwork awareness, work initiative awareness, customer complaint solving ability, emergency handling ability, work execution, work responsibility and attitude, organizational discipline, personal quality.

waiters with high monthly sales commission (drinks and dishes) will be rewarded with RMB 111, waiters with high quarterly sales commission will be rewarded with 211 yuan, and waiters with high annual sales commission will be rewarded with 311 yuan. Reward, the waiter with high annual sales commission will give 311 yuan a reward.