1. Assignment

will be certain work or task arrangements, assigned to employees, so that they are responsible for their own work within the scope of (outside) to complete the task delivered by the store manager. This responsibility is quite important, can test the store manager's ability to organize the division of labor.

2. Improvement of operating methods

Continuously think about how to improve the existing Western restaurant operating methods, so that it is more efficient, save unnecessary time and physical strength and can achieve the goal.

3. Staff assessment and education training

Continuous training of staff, is the current Western restaurant should be the concept, because talent is the greatest asset. Western restaurant manager's responsibilities and work should include how to go

Training staff. In addition to the headquarters of the arrangement of staff education and training, Western restaurant managers should also for the characteristics of the store, job characteristics, the implementation of a series of planned on-the-job training (OJT), so that employees are not due to the first job, skills are not proficient and fear, affecting the willingness to work; or due to a lack of understanding of the poor service caused by customer complaints, affecting the image of Western-style restaurants and business. In addition, managers should always observe the staff's working ability and work attitude, and make accurate assessment at the right time, as a reference for staff promotion and salary adjustment. This can also prevent unnecessary troubles - such as employees due to poor mood leading to work injuries or customer complaints and other issues.

4. Personnel management

The organizational ability of Western restaurant managers can be reflected in the management of personnel, in addition to the performance of the above assignment. Management is also an important responsibility of the store manager.

Effective management of employees, rather than controlling them, enhances overall work efficiency. In the case of the high turnover rate of employees in Western-style restaurants, how to effectively manage employees, how to let employees have efficient working hours, how not to cause employees to "everywhere under control, always under surveillance," the resentment, how to let employees self-esteem and self-discipline, enjoy themselves, are quite worth thinking about!

5. Safety management

Safety management is an important responsibility of managers, but also the responsibility of each employee. Safety management includes: liquor safety management, business safety management, employee safety management, customer safety management.

Do a good job of safety management has the following role.

(1) to avoid problems.

(2) Once the problem occurs, it can be solved in the most efficient way.

6. Catering business plan tasks

Business plan includes planning and plan implementation, which is reflected in the business management process at all times, the specific tasks include the following four aspects.

(1) analysis of the business environment, the collection of program information is the premise and basis of program management. Analyze the business environment mainly refers to the market environment. Collection of program information mainly includes regional tourism reception, growth rate, stay days, passenger flow, etc. on the impact of Western restaurant catering program objectives; Western restaurant in recent years, the number of receptions, growth rate, Western restaurant in recent years, operating income, operating costs, operating expenses, operating profit, cost rate, cost rate, rate of profitability and other indicators of the completion of the results of the change of the law.

(2) forecasting program goals, the preparation of the program plan, focusing on the following five aspects of work. First, according to market trends, characteristics and development trends, based on survey information, predict the attendance rate of the Western restaurant, reception, per capita consumption and operating income. Second, analyze the consumption of food and raw materials, formulate the standard cost of each Western restaurant, forecast the cost amount and cost rate, and determine the cost reduction rate index. Third, according to the business needs and planned income, analyze the composition of circulation costs and their proportional relationship, predict the consumption of various costs, and determine the cost reduction rate indicators. Fourth, analyze the interrelationship of operating income, operating costs, operating expenses and operating profit, and forecast the catering profit target. Fifth, on the basis of the above forecast analysis, the preparation of catering plans, preliminary determination of the plan indicators.

(3) to improve the comprehensive balance, the implementation of the program indicators, and seek truth from facts. Comprehensive balance is the basic principle of program management.

(4) play a control function, to complete the program tasks, the focus is to do a good job in three areas. First, the western restaurant, kitchen-based, decomposition plan indicators, clear at all levels, departments and their monthly, quarterly specific objectives, will guide the attention of all employees to the program tasks, *** with the completion of the program tasks and hard work. Second, the establishment of an information feedback system, day by day, week by week, month by month, quarter by quarter, the completion of the statistical plan indicator results, find problems, correct deviations, and play the function of program control. Third, according to all levels and departments of the completion of the plan results, the reasonable distribution of labor compensation, awards and penalties for laziness, the selection of the best and the elimination of the worst, to ensure the successful completion of the planned tasks. Second, do a good job of Western-style restaurant financial management

(a) the management of cash

Cash management is very important, must be careful. Most of the more advanced Western-style restaurants have adopted a cash register system, so that all the work of the Western-style restaurant is finally realized in the cash register transactions. The cash register is set up for the collection and recording of western restaurant sales, and its object is cash or cash substitutes, such as checks, coupons, consumer cards, etc., and thus has a certain degree of specificity. The store manager's focus on cash management is cash register management and purchase ticket management.

1. cashier management

The store manager of the cash management point is the cashier link, because the cash register is the centralized point of the cash in and out of the restaurant. The management of the cash register can be attributed to the management of the cashier, so the selection of the cashier is very important. Usually, the selection and hiring criteria for cashiers are: honesty, responsibility, agility and friendliness; the cashier's

Cashier error rate control standard is three out of ten thousand, if the error rate is not controlled within this standard, the loss of Western-style restaurants is very large.

In addition to controlling the error rate of the cashier, cashier management also includes some of the following major matters.

(1) Strictly prevent counterfeit money.

(2) Price entry errors.

(3) Friends and family checkout less input.

(4) Internal and external collusion to escape the settlement.

(5) Finding more money from customers.

(6) Direct theft of money.

2. Through the experimental consumption test cashier

In order to assess the cashier in the customer checkout performance, the store manager in addition to the development of cashier operating system, but also need to be daily in the unfixed time to carry out random inquiries, inspectors, because the system depends on the supervision in order to get effective implementation. Such as KFC rely on some "mystery shoppers", that is, the company sent commissioners to appear in the store as customers, according to the series of services they receive, according to the standards set out in the operations manual, the level of restaurant business check. Here we recommend an experimental consumption method for store managers to test the accuracy of the cashier's work, the specific steps are as follows.

(1) Choose a few different drinks, such as the last few weeks of specials, a few drinks with similar packaging but different prices.

(2) Offer a couple of discount coupons or an expired charge card when you pay.

(3) After the consumption is settled, buy more drinks.

(4) The results of each trial must be recorded on the cashier's accuracy record with the type of error. The store manager must promptly discuss the errors in the test with the cashier, and the cashier who is completely correct is praised.

(B) the incoming bills management

Relative to the cash register cash income, the incoming bills management is also the store manager financial management can not be ignored, because the incoming bills are the vouchers for the payment of the Western-style restaurant is the record of expenditures of the project. If there is any error in the process of receiving goods, raw materials and liquor purchase tickets, it may bring great losses to the restaurant. The store manager has to judge whether there is any abnormality based on the daily income and expenditure margin. The formula for calculating the difference between the income and expenditure rate is: difference between the income and expenditure rate = (the day's turnover - the day's purchase amount) / the day's turnover. Such as the difference between the rate of income and expenditure of zero that day no goods, such as the difference between the rate of income and expenditure & lt; 1, then (1 - the difference between the rate of income and expenditure) is the balance of goods into the proportion of the day's turnover. For example: a Western-style restaurant turnover of 50,000 yuan a day, the day of the purchase of 10,000 yuan, then the difference between its income and expenditure is: (50,000-10,000)／50,000 = 0.8, and the rate of purchase = 1-0.8 = 0.2.

The store manager on the management of the purchase of bills is also embodied in the acceptance of the purchase of bills, logging and accounting statements to review the operation of the link. The store manager needs to personally check and verify the quantity, quality and price of incoming goods on a daily basis. The specific operation process can be referred to later in the cashier's workflow.

(C) daily sales

The store manager does not know how to manage information is not a good store manager. Information management is a modern business activity on the requirements of the store manager. The use of POS systems to manage the restaurant, the store manager will quickly get accurate information about the business situation. The store manager has to analyze and study the information and formulate strategies to improve the operation. Usually, the computerized POS system can provide the store manager with the following information.

1. Western food sales daily table

POS system to make the sales of the daily table can be divided into Western food categories and time to reflect the refinement of a variety of sales information. It can reflect the total daily sales, each meal time by the sales and sales ratio, the total number of guests, the average amount of guests to spend, guests to consume the number of types of Western food and each type of average unit price, and can be used to analyze the contribution of each variety of items to the profitability of the project, which will help to determine the addition or deletion of certain varieties of items.

2. Western food sales ranking table

Western food sales ranking table mainly includes sales ranking, gross profit ranking, sales proportion, sales and sales volume of the cross-ratio ranking data table. These data tables enable the restaurant to track changes in sales of different varieties, analyze the popularity of food and beverage product varieties, and adjust advertising and promotional strategies.

3. Promotional effect table

The promotional effect table mainly reflects the change of sales in promotional activities, the rate of increase in customers, the change of the average amount of money spent by customers, the change of gross margin, the difference between before and after promotional activities.

4. Expense Schedule

The table mainly reflects the amount of expenses and the proportion of total expenses and other information.

5. Inventory Record Sheet

The table mainly reflects the amount of inventory and turnover rate of each Western food.

6. Profit and loss account

The monthly profit and loss account contains: sales, gross profit, wastage, expenses and so on.

7. Customer Opinion Form

Western restaurants that attach importance to customer opinion, will set up a specific program in the computer, the POS system is required to make the customer opinion form. The table reflects the contents of: the content of the customer's opinion, the number of opinions, opinions referred to the service program; customer satisfaction content, satisfaction with the number of items and service personnel. Trained in good management qualities of the store manager will be more easily based on this information, the computer's quantitative analysis and qualitative analysis completed by the people combined, and quickly put forward appropriate improvement measures to ensure that the restaurant's business is thriving.

(D) operating profit plan content

1. business income plan.

2. Operating cost plan. Operating costs mainly refers to the cost of food raw materials. Cost plan to product cost-based, its content mainly includes standard cost rate, cost amount and cost reduction rate and other indicators, can be used as a basis for cost management of food raw materials.

3. Operating expenses plan. It refers to the cost of food raw materials other than a variety of reasonable expenses, can be broadly divided into two categories of fixed costs and variable costs. The former includes depreciation of housing, furniture and equipment depreciation, personnel costs, sales costs, management costs, communication costs, decoration costs, etc.; the latter is with the changes in food and beverage sales and changes in costs, including water, electricity, fuel costs, guest consumables costs, service supplies, such as washing costs.

4. Operating profit plan. Operating income minus operating costs, operating expenses and operating taxes, is the operating profit. Profit plan indicators also include the amount of profit, profit margin, cost margin, capital margin, realized profits and taxes.