Management methods of catering front office

A catering department (or restaurant) has four major points to control: production, sales, front office and logistics. The following are the management methods of the dining lobby that I collected, for your reference only.

General finance and personnel are managed by the group

Product control mainly refers to the design, check and update of dishes, and the person in charge is the chef; Sales mainly refers to key account management, VIP card sales, holiday marketing, food promotion, etc., and the responsible person is the sales manager; Logistics mainly includes fixed assets management, cotton linen washing, fire safety, sanitation and epidemic prevention, etc., and the person in charge is the manager of logistics department; Front office management is mainly about service, and the person in charge is the front office manager.

therefore, the front office is mainly responsible for serving guests, which is an important part of the catering management system.

A catering enterprise should provide customers with excellent and wonderful food and a comfortable and beautiful environment in tangible services, and should be smiling, meticulous, thoughtful, warm, friendly and responsive in intangible services. The service work seems simple, but in fact it contains a lot of knowledge, skills and cumbersome labor.

The management troika tells us that there are three key points in front office management:

The first is to formulate the front office organization according to the actual situation.

generally speaking, it includes the private room department, with one supervisor, one foreman in each area and at least one senior waiter in each luxury bag.

the table-breaking department is equipped with a supervisor and a foreman in each area (if the hall can receive banquets, at least one full-time male banquet foreman is required), and the main table of the banquet is equipped with a senior waiter.

the food delivery department is equipped with a supervisor, a foreman as an assistant and at least two senior waiters as bill cutters.

(The welcoming department and the bar department are generally under the management of the business department, while the housekeeping department and the cleaning department are generally under the management of the logistics department)

The second is to formulate job responsibilities.

the method we adopt is that everyone writes it out by himself, and the leaders directly organize discussion, revise it, report it, and the department leaders check and sign it before issuing it. Revise it every quarter.

the third is the workflow.

each post is organized for discussion and unified formulation, which is submitted to the department leader for review and signing before being issued. Revise it every quarter.

how to grasp the service has the following experiences:

First, different posts are arranged according to each person's personality. New waiters usually go to the food delivery department first, then to the table-breaking department, and finally qualified personnel go to the private room department.

Second, employees should have regular examinations, grading, setting an example and opening up grades.

Third, hold a good pre-shift meeting, and solve the problems found in any files in time.

Fourth, the master takes the apprentice. Every new employee should send a master to live and work together, and the quality of training is linked to the master's salary.

Fifth, tell stories and jokes before class every day to arouse emotions.

Sixth, summarize the opinions in the feedback book with the production department every day.

Seventh, summarize the food preferences of special big customers with the sales department, and constantly improve the VIP files.

Eighth, take practical simulation training and keep training.

nine is to strengthen the waiter to recognize the guest's back name and address the guest directly.

ten is to be familiar with the local eating habits and the special eating habits of old customers.

There is no end to the service, and there are not many secret tricks in the front office management. It is nothing more than putting your heart into it. ;