Reasons for the inefficiency of catering managers

For enterprises, efficiency is life. Let's share with you the reasons for the inefficiency of catering managers, hoping to avoid it!

1. Why do you lack enthusiasm in your work?

The lack of enthusiasm for work is mainly due to the lack of effective employment mechanism in catering enterprises, and catering managers can't go up or down. Once an employee is promoted to a management position, he can basically sit still, and if he doesn't make big mistakes, he doesn't have to worry about being taken down, and maybe he will be promoted to a higher level strategically. This rigid catering employment mechanism makes catering managers lack work pressure and motivation, and develops lazy habits and superficial general catering work style.

In addition, the general catering managers have stayed in the same position for a long time, and have lost their sense of freshness in their work. They just repeat the previous work process every day and handle it simply, and they can basically cope. If there is no task assigned by the superior leader, there is no need to think more. This situation has led to the lack of motivation and enthusiasm of catering managers.

2. Why has the work attitude changed?

Many catering managers usually work hard and have a serious attitude in order to gain the appreciation of the company boss and the promotion of their positions before becoming catering managers. After really sitting in that expected position, the working attitude of some catering managers began to change slowly. Because the position is hard-won, and because they have worked hard, smart catering managers generally adopt the attitude of preserving their sanity, and slowly turn from the front to the back, hiding behind the responsibility, which brings certain troubles to the convergence of workflow and the effective promotion of work.

3. Why is the sense of responsibility of catering managers weakened?

Due to the change of work attitude, the sense of responsibility of general catering managers has weakened. They are all proficient in a set of Tai Chi pushing hands, and are good at turning responsibility into invisibility or directly pushing others. Restaurant managers and departments shirk each other, lest they avoid it when there is a responsibility problem. For fear of taking responsibility, some things that can be done and not done are generally not done, and things that can provide help and help solve are shirked on the pretext that they are busy with work and have no time.

We have all met such people and things at work to some extent. The performance of these people directly leads to the loss of confidence and low morale of employees, and the efficiency of the organization is reduced. Some people are in charge of things and some things are unattended. Who would want to work for an irresponsible leader? Who wants to work hard in a chaotic and tangled food and beverage working environment? This situation can only create complaints and confusion.

4. Why can't ideas keep up?

Some catering managers have outdated ideas and backward ideas, which make them unable to keep pace with the times. The backward ideas make catering managers not manage with care.

In this market-oriented era, there are still catering managers waiting for others to assign tasks. Without tasks and arrangements, they would rather wait than do more work, which is probably an important reason for the poor performance of catering managers. They didn't understand the concept of catering market well, didn't fully estimate the cruelty of competition in catering market, and lacked the sense of competition and crisis. Can't look forward to the catering market and competition, can't take the initiative to attack, but passively accept and passively cope.

5. Why do you lack the necessary professionalism?

As managers of catering enterprises, they are willing to pay while fully enjoying the benefits brought by their authority and position, but they always feel that they lack further professionalism and dedication. More catering managers spend more time and energy to pay attention to their own interests, but rarely consider the issues of responsibilities and obligations. They underestimate the influence they bring to the enterprise and are unaware of the impact their actions bring to the lower-level employees of the enterprise. These undoubtedly weaken the core competitiveness of some catering enterprises to a great extent. Of course, the corporate atmosphere created by some catering bosses has also played a certain role to some extent. It goes without saying that there is a chicken or an egg first! Reputation and honor restrict the development of catering enterprises.

6. Why is the ability problem

Due to the low level of enterprises in the catering industry, there are not many catering professional managers who are trained (of course, this is not the problem). All catering professional managers who have come out of practice for a long time have their own unique management secrets (they always think that their "martial arts" are invincible in the world), which leads to the solidification of their concepts and learning, and makes some catering managers' work skills in a rapidly developing competitive environment. Once the catering managers have low skills, they can't guide and help their employees to make progress, and they can't do a good job of authorization and communication, which leads to the decline of management efficiency and employee performance, including the decline of catering enterprises. Therefore, how to integrate themselves into the enterprise to work is a problem worthy of consideration for modern catering professional managers.

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