1. Managers should appear in key positions at critical times and grasp key issues. This is the skill of management.

2. In order to stabilize the backbone, it is necessary to grasp the timing and proportion of adjustment, so that wages can really play a leverage role in management.

3. The enthusiasm stimulated by money won't last long. People who work on the basis of money won't talk about professional ethics. We should consider how to cultivate the professionalism of employees and increase the cohesion of restaurants.

4. Without high-quality managers, there will be no high-level service quality.

5. The key to maintaining the service quality of restaurants lies in training, which is not only the basis of management, but also one of the ways of management.

6. The service quality of restaurants is maintained and improved by people. It is wrong to punish employees without teaching, and it is also wrong to talk about human feelings unprincipled. It is necessary to deal with the relationship between human feelings and managers.

7. Managers should supervise, coordinate, manage and check after giving work instructions, and can't just give orders and ignore implementation. For every job and every detail, we should follow up item by item and implement it item by item. We can really grasp the depth and detail step by step.

8. Are the manager and the managed? Same trench comrade? The relationship, again? Cat and mouse? The relationship.

9. Restaurant managers should first have a sense of pride and honor in what they are engaged in. How can they educate and train employees when they look down on their work?

11. Supervisors and foremen should go to the site to work with employees and supervise the quality. We should realize that quality is the basis of competition, and quality is reflected in every little thing that serves guests.

11, the customer's evaluation of service quality is based on the actual effect he got, not on whether he tried his best.

12. Managers and employees should feel stressed, but they should not be overwhelmed, and people should have room for activities.

13. The supervisor's work is an important part of restaurant management. The supervisor can't do anything but talk and talk. Managers should pay more attention to the management of supervisors, set a finer standard and adopt a more scientific management method.

14. Managers should carry out inspections with work standards, and to improve work efficiency, they must adhere to on-site supervision.

15. Everyone has advantages and disadvantages, and there is right and wrong in doing any work. The problem is to distinguish which aspect is the mainstream.

16. Every reception is important, which may be a simple repetition for us and the first time for the guests.

17. In catering management, we often say that the guests are always right, but in fact, they are not always 111% right. The question is, when the content of the complaint is different from the facts, can we put it? Right? Give it to the guests. Jean? It embodies the quality of catering personnel and our policy level. Jean? It is necessary not to offend the guests, but also to safeguard the interests of the restaurant.

18. Managers and supervisors should be able to find problems with their eyes and play a role in quality control.

19. When managers should have a mother-in-law mouth, over time, employees will know what to do and what not to do.

21. in order for employees to provide quality services to guests, we must first serve our employees well.

21. A manager who offends everyone is not a good manager, nor is a manager who dares not offend others.