Two, staff cultivation requirements: to the upper to respect to the lower to kindness to people and to the true
Three, the concept of entry: the team spirit of discipline, the spirit of service and obedience to the concept of
The four, the management of the quality of the requirements:
To work enthusiastically, with a strong sense of dedication and responsibility, to have to do a poor job will never stop working spirit. Sense of responsibility, to have to do a bad job never give up the spirit of work.
To lead by example, to be a good example of the staff.
To be clean and honest, and be a model for employees and society.
To be just and fair, deal with problems justly, openly and fairly, without favoritism.
To keep learning and enterprising, good at summarizing, absorbing knowledge, and strive to improve their own level.
Fifth, the management of the ten elements:
To adhere to the line of thought of seeking truth from facts, everything from the actual, and to avoid dogmatism.
To believe in the staff, unite the staff, rely on the staff.
We should have the management concept of "discussing major issues, understanding the overall situation, and managing our own business", and do a good job in our own work.
To do a good job of the main work, taking into account the general work.
To do both adhere to the principle of flexible problem solving, dealing with the problem can not be absolutized, engage in a one-size-fits-all.
To constantly summarize the lessons learned, carry forward the advantages and correct the shortcomings, to avoid making repetitive mistakes.
To reasonable authorization, the implementation of hierarchical management, hierarchical responsibility, do not engage in one-word, overstep command.
To motivate the main, whip as a supplement, respect for the staff's spirit of initiative, work to praise the main, supplemented by criticism.
To be brave enough to take responsibility, not to blame the work, the problem of sharing responsibility according to the authority, do not engage in upward push down.
To care about the work of the staff, life and learning in the actual problem, to do the staff's intimate friend.
Six, ten standards of food and beverage management:
Service standards: to achieve customer satisfaction
Work standards: to strive for excellence
Quality standards: stable, fine, novelty
Management standards: to dare to manage, strict management, will be able to manage
Personnel standards: moral integrity and talent, highlighting the strengths of the
Learning standards: hard work, live
Training standards: to meet the needs of the work, taking into account the long-term development
Quality inspection standards: strict, fair and impartial
Collaboration standards: from the overall interests of the company, full cooperation
Marketing standards; cultivate friendship and achieve a win-win situation
Management standards: to be bold, to be strict, to be able to manage