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Catering employees are generally large, so it is particularly necessary to establish employee files, because it is based on human resource planning. Employee files should generally include basic information and hobbies of employees, such as name, gender, date of birth, date of nationality, ID number, marital and family status, blood type, education, job or position, personal experience, types of rewards and punishments, etc. , should also include the employee's contact information, such as home address, telephone number, e-mail address, etc. For resigned employees, it should also include the time, reason and destination of resignation.
Recording the employee's ID number will help to track specific events in the future; Obviously, the blood of employees is conducive to rescue, because they are injured in an emergency; Master the professional knowledge, hobbies and work of employees, and cultivate the objective foundation of personalization; For employees' birthdays, the restaurant can organize some activities, such as birthday cards or birthday parties. These seemingly insignificant events have made employees deeply feel that medical institutions will also boost the morale of the whole team. "High salary is not as good as happiness"!
It should be emphasized that enterprises should not only establish and manage perfect files of service personnel and reserve personnel, because enterprises and reserve personnel are also very important former employees of human resources. In many cases, the reason for the transaction is not that the restaurant employees who don't like to leave their jobs, but because they are helpless and often want to earn some money or learn some skills. These are all human complaints about nature. Besides, this is a rare advantage, because once you work in a restaurant, you will leave the familiar environment, regulations and business processes of the restaurant.
Well, as long as employees submit contact records, the restaurant manager communicates with them regularly. I believe that one day, their cooperation with the restaurant will reach a new level. For example, the original waiter may be responsible for the work of the foreman, and the original dishes may become chefs. Because everyone is making progress, what is needed is an open mind and a leader who focuses on communication and restaurants. Reserve staff can be understood as managers of restaurants of friends in the catering industry, and the information contained in the database can at least reduce the cost of restaurant recruitment and accumulate some human resources.