Honest restaurant managers must need to do the work of truthfulness, right and wrong in front of the principle of adherence to communicate with employees open heart, mistakes courageous to face. If you can adhere to this, you have the potential to become a good restaurant manager. Only honesty will work seriously and dare to take responsibility. Honesty is the minimum moral standard, if a catering managers do not even have the virtue of honesty, the commitment to employees do not honor the so-called smart "catering management skills" to deceive employees to achieve work performance, then "the wolf" story of the The main character may become you.
Two, a good spirit of cooperation in the basic requirements of food and beverage management
With the intensification of market competition, food and beverage management should focus on the improvement of the overall ability, only the overall quality of a team to go up, food and beverage outlets will be able to obtain the power of sustainable development. In addition to improve the quality of the team in addition to the quality of catering managers and employees to improve, more importantly, catering managers to improve the ability to collaborate, there is no collaboration, the best individual team is also a plate of loose sand, no competitiveness to speak of.
Three, through the corporate culture of food and beverage management is a necessary weapon
Catering enterprises, corporate culture is the centralized embodiment of the personality of the decision-making level of food and beverage management and management concepts, is an invisible code of conduct for employees. As managers have the responsibility to often through a variety of ways to the staff of the corporate culture of the propaganda, and to set an example, the body is for the model. Catering managers should be good at creating a strong cultural atmosphere, through the guidance, so that employees are accepted and integrated into the work.
Fifth, catering management needs to continuously strengthen the staff's sense of service
With the increasingly fierce competition in the catering industry, the service has become one of the main competitiveness of catering enterprises, high-quality service level has also become the most important food and beverage outlets to the market access card, not only the need to provide customers with good service, and the need for a strong sense of service. As a catering manager, you need to constantly strengthen the staff's sense of service, and make it a unique charm.
Sixth, continuous learning is catering management is always the task of -------- management process is also the process of my learning to improve. There is no end to learning, and there is no end to improving. Nowadays, society does not learn to lag behind, face the danger of being eliminated, do not "forget to learn" from the position of manager "honorable retirement".
If you are able to do the above points, the management of the above pole management work by heart, I believe that the management of the restaurant is not difficult.