First, innovation.
Innovation is innovation. Hotel management should keep pace with the times, study new situations, solve new problems and sum up new experiences. Innovation is the main theme of hotel management and the basic skill of hotel managers. Seeking novelty, first, let thoughts break out of traditional routines, procedures and stereotypes, thus sublating and developing existing knowledge and ability, and boldly exploring and creating new things, new knowledge and new situations; Second, pay attention to new business practices, be good at observing the needs of the tourist market from a new angle, and solve problems with new service methods; Third, we must persist in innovating in the combination of business theory and business practice, not only inheriting predecessors but also not sticking to the rules, drawing on experience and not copying.
Second, seek truth from facts.
Seeking truth from facts means paying attention to the reality of business work. What you think is better than what you do. You must do it well. Prevent the phenomenon of emphasizing form over process, quantity over quality, and surface over effectiveness. To be realistic, the most important thing is to "work hard". The determination and implementation of objectives run through the whole process of hotel management. Empty talk can only make the country go wrong, and pragmatism can make the country prosper.
Third, to survive.
Business should be flexible. Indeed, there are too many stereotypes in our business operations, especially state-owned enterprises, which are rigid, rigid and lifeless. I remember a hotel put forward the slogan "Everything is for development". Under the premise of not violating national laws and regulations, it is worth learning to do anything beneficial to the development of business, customers and enterprises. To survive in business, we must first understand the market and what the market needs us to do. We will focus on our own advantages, market demand as the guide, marketing strategy as the means, product quality as the basis, and meeting the demand as the goal, and concentrate our time and energy on doing a good job to invigorate our business in all directions. Secondly, the management should have personality, be good at seeing the potential market demand, and cultivate and grow after development. Grow up and become your own characteristics. With personalized products, business will naturally live.
Fourth, the pursuit of profit.
Profit is the purpose of hotel management and the source of power for the survival and development of enterprises. Hotel profit is not only the financial achievement of hotel business activities, but more importantly, it is closely related to hotel management. The profit of the hotel can not only comprehensively reflect the financial achievements of the hotel's operating vitality, but also measure the economic benefits of the hotel's operating vitality, and to a great extent, reflect the situation of increasing revenue and reducing expenditure, saving energy and reducing consumption and the management level. It can be seen that the profitability of hotel management is not only an important comprehensive index of hotel finance, but also an important quality index of hotel management. We have a lot of work to do to do this article well. For example, hotels should reduce the scale of jobs that are poorly managed and poorly managed, lose money every year, rent out and turn to management; We can't let those places with low profits, high costs and overstaffing lead to the stagnation of the development of the whole enterprise. For another example, we still have a lot of room to make a fuss about high-tech applications. How can we use energy effectively? How to use energy-saving equipment for water, electricity, coal and gas to run in an energy-saving way? Energy saving management? How to realize the optimal utilization of human resources through intelligent management? When this problem is solved, the profit of the hotel will naturally come into being.
Fifth, refinement
Excellence is to establish a sense of quality products, advocate the benefits of quality products, pay attention to Excellence and produce more quality products. To strive for perfection, we must first have a strict management attitude, stress quality, and avoid sloppy and shoddy work. Secondly, we should proceed from the existing objective reality and specific conditions, adhere to effective thinking methods, boldly put forward new ideas, gradually establish hotel brands in business and create quality services. Thirdly, to prevent short-term behavior, fine products should stand the test of market, time and value. In a word, hotel management should have quality consciousness, highly responsible quality consciousness and scientific and rigorous management spirit.
You can also look at the following:
1, decorate the dining room and dining table according to the specifications and standards, and make good preparations before meals.
2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.
3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them.
4, neat appearance, do not leave without authorization.
5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.
6. After the meal, do a good job in cleaning the restaurant.
7. Be familiar with the contents of menus and wine lists, such as how to make food.
8. Do a good job of finishing after meals.
Responsibilities of vegetable administrator:
1, do a good job of cleaning tableware and utensils into the cabinet before business to ensure the convenience of eating.
2. Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.
3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.
4. Understand the checkout method and properly keep the order for review.
5. Assist the front desk clerk to prepare before meals, serve after meals, and finish after meals.
6. Assist the chef to control the quality, such as the shape of the plate, the hot and cold degree of the dishes, etc.
7. Assist the front desk clerk to communicate the information in the front and back office. Service norms and procedures of Chinese restaurants
Operating procedures for decentralized dining
(A), light meal service requirements
1, to find out the varieties served that day (such as soup, seafood, seasonal vegetables, desserts, fruits, special introductions and sales).
2. Material preparation: (soy sauce, pepper, boiled water, menu, hot towel, tray, etc.
(2), pre-meal inspection work
1, attend the regular meeting before class and obey the work arrangement of the day.
2. check gfd.
3, countertop decoration:
Tableware should be uniform, clean and seamless, and tablecloths and mouthpieces should be free of damage and stains.
4. Decoration of tables and chairs:
The chair is clean and dust-free, the chair surface is free of stains, and the tables and chairs are arranged neatly or with patterns.
5. Workbench:
Dining cabinets, trays and furnishings should be uniform, and the dining cabinets should be placed neatly without skew.
6. Check flowers and plants.
7. Check the ground. ,
(3) Welcome guests
1, usher When the guests enter the restaurant, the usher bows (about 30℃).
Enthusiastically attract guests: "welcome sir/madam, how many people?"
After taking the guests to their seats, pull up the chair and sit down, hand the menu to the guests with both hands and say, "This is our menu, sir/madam."
The friendly tone makes the guests feel particularly respected.
2. Restaurant waiter
(1) Standing to welcome guests
Five minutes before dinner, wait for the meal in a responsible position to greet the guests, stand up straight and don't rely on anything.
Don't cross your feet, and put your hands naturally in front of your abdomen. You are dignified and full of energy.
(2) Pull up the chair and give up the seat *
The waiter should assist the usher to arrange the guests to sit down, and pay attention to the female guests before the male guests when pulling the chair.
(3) If guests need to take off their coats, help them hang up their clothes.
(4) In-meal service
Pass the towel from the guest's right and say "sir/madam, please use the towel". Then ask the guest, "What kind of tea do you like to drink? We have scented tea and oolong tea.
Step 2 increase or decrease tableware
3. pour tea:
Put the teacup and saucer on the tray, pour the tea until it is eight minutes full, and pass it from the right side of the guest.
4. Put down your napkin and take off your chopsticks:
Untie the napkin and gently put it on the guest's lap. If the guest leaves temporarily, fold the napkin into a triangle and lay it flat on the right side of the table.
5. Provide condiments for guests: Bring the condiments to the tray and pour them out.
6. Take away the small towels: put them one by one in the tray with a towel and take them away (this can be done together with Article 5).