In catering enterprises, catering managers play a decisive role. In the fierce competition in the catering market, the catering manager's own quality and the size of the management ability, is related to the business can survive and succeed in the key. In our chef's mind, there are three kinds of good catering managers have three very graphic analogies or hope: one should be like "head of the horse", two should be like "air", three should be like "carpenter". The first is like a "horse", the second is like "air", and the third is like a "carpenter". Food and beverage managers should be like the "top horse". The head of the horse is the leader of the herd, it is a keen sense of smell, grasp the direction of the herd, play a leading role in leading the herd to sunny, rich grass and water place. So that the herd can eat and drink, run faster, the chances of survival greatly improved. Similarly, the catering manager must also lead the enterprise in a strategic direction with a promising future, in order to enable the enterprise to survive and develop in the fierce competition, in order to make the enterprise have a bright future.? If the catering manager is just buried in trivial daily affairs and often tired of dealing with various annoying customer complaints, without sufficient time to consider the overall development of the enterprise, without sufficient time to carry out studies and research on the trend of the catering market, then he will not be able to make a correct judgment on the direction of strategic development of the enterprise, it is easy to lead the enterprise into the wrong direction, the enterprise will easily be plunged into a crisis. This requires our catering managers to have a clear mind and strategic vision, to have a comprehensive understanding of the development of the enterprise and overall consideration, and the development of the enterprise in the process of the problems existing in a timely manner, timely processing, in order to eliminate hidden dangers, to avoid the emergence of corporate crisis.? At present, with the accelerated speed of people, logistics, information flow, as well as the universal application of emerging science and technology, food and beverage managers should not only understand the popularity of dishes and changes in market demand, but also to understand the changes that have occurred in the field of culinary arts, and to understand the management mode of the modern catering enterprises, so as to guide the enterprise to the correct path of development. Catering managers should be like "air". Although air is everywhere, people do not feel the pressure generated by its existence. However, once you leave the air, people can not survive. Catering managers should be like the air, both everywhere, but do not let the staff feel your pressure. That is to say, catering managers to create a relaxed and harmonious working environment, do not let the staff feel that you are to constrain and suppress them, but to let the staff in the invisible consciously in accordance with your intention to do, which is the best policy. However, in real life there are many restaurant managers are not. As many catering managers are often the boss himself, they do not know the basic methods of catering management, in order to establish their absolute authority in front of the staff, often in an overbearing tone, patting the table, pointing to the nose of the staff and said: "You are the boss, or I am the boss? Are you the boss, or am I the boss?" This makes the staff feel the pressure, resulting in a gap between the staff and catering managers, so that the staff can not put forward rationalization proposals on the problems of the enterprise, but also dare not express their own opinions on the development of the enterprise. In accordance with modern business management concepts, investment in catering business owners in the strict sense, can only be counted as contributors or shareholders, and can not be equated with the catering manager. As there are more bosses investing in catering enterprises at present, and many of them are laymen who are not familiar with the catering industry, it is best for them to employ those who know what they are doing as catering managers. Knowledge of the catering managers are often not like some bosses, they can listen to the views of the staff and adopt the correct part of them, in the event of a problem can be discussed with the staff and to be resolved, so as to be able to fully mobilize the enthusiasm of the staff, each employee's potential to play to the fullest. Catering managers should be like a "carpenter". Carpenter has the excellent quality of catering managers to learn and learn from. First of all, the carpenter saw a piece of wood no matter how small will feel useful, and will find ways to make it play its due role. Catering managers must not be like a doctor, picking on the patient's faults. If you look at your people like a doctor, then even the best of them will be full of problems. Catering managers must be like a carpenter, good at finding the strengths of the staff, to avoid the shortcomings of the staff, so that employees make the best use of their talents. Secondly, the carpenter must have their own overall concept of furniture, know how to construct this furniture, with what raw materials, do out what it looks like. Instead of no plan, no purpose, take one step at a time, "where the black where to rest". But in real life, there are many restaurant business owners are not so. After more money in their hands, there will be no plan, no purpose to go around thinking about investment, thinking about opening a store. The result is often because of their own strength is overestimated, the catering market misjudgment, and lead to the enterprise from the "four sides of the attack", to the "eight sides of the constraints", and then fall into the "four sides of the Chu Ge" of the situation. Situation. Therefore, at this point, catering managers must be like a carpenter, where they have a general understanding of the catering business and the overall concept, in order to give the boss as a good adviser. Finally, the carpenter always uses his own practical actions to creatively realize his own conception, rather than just talking without doing. Therefore, catering managers must be their own practical actions to infect and drive every employee. Data download job responsibilities