A good restaurant manager should do the following:

1) Service-oriented, hardworking and responsible;

2) Listen to customer requirements and make continuous improvement;

3) external benchmarking-continuous learning of external best practices;

4) professional knowledge-including food science, nutrition, recipe collocation and design;

5) management team-effective management of service team, cooking staff, service staff, cleaning logistics, etc.

managers are usually divided into three levels, namely, top managers, middle managers and low-level managers. How to set the high, middle and low levels of management and determine the basic responsibilities of each management level, different enterprises have different approaches. Senior managers make long-term plans and long-term goals of enterprises, and they pay more attention to the overall business environment of enterprises than other managers. Middle managers are the middle link in the chain of command.

Production personnel are mainly engaged in food production, and they usually have relatively few opportunities to contact customers. Regardless of the type and scale of the catering department, the fixed basic food production tasks must be undertaken by these employees. The usual production personnel include: head chef, chef, assistant chef, tableware service assistant, steward, warehouse acceptance keeper, pastry chef, etc.

Restaurant service staff refers to the staff who provide services to guests face to face in restaurants, bars and other catering facilities, including restaurant managers, foremen, desk attendants, ushers, bartenders, food delivery staff, cashiers and so on. They are responsible for greeting and receiving guests and providing them with good food and beverage services. In a narrow sense, catering service personnel refer to staff who provide food, drinks and services to guests face to face in restaurants, bars and other catering facilities, that is, restaurant service personnel.