Question 2: How to be a good restaurant manager and restaurant supervisor?
1, responsible for the daily management of the restaurant, and keep close contact with the kitchen to ensure the service quality of the restaurant, and report directly to the restaurant manager.
2. Attend the weekly business meeting, report the work of this restaurant, and convey the meeting spirit to the employees.
3. Check the work.
(1) Inspection Work Check the arrangement and good condition of equipment, furniture and tableware daily.
(2) check the service supplies and cleanliness, and check the inventory materials;
(3) Check employees' gfd.
4. Preside over the daily pre-meal meeting and arrange services for the day.
5. Learn about the dishes of the day from the kitchen and lay out the dishes that are mainly sold.
6. Sign for food and materials.
7, properly handle the guest's complaints and questions.
8, do a good job of employee attendance and evaluation.
9. Do a good job in the property management of restaurants.
10, responsible for staff training.
Respondents' Supplementary Report 2009-07- 10 10:20 ▲ Responsibilities of the floor monitor of the restaurant
1, responsible for checking the arrangement and sanitation of necessary items such as tables, chairs and tableware in the working area of this group, and directly reporting to the restaurant supervisor.
2. Prepare meals with the waiter.
3. Provide technical guidance to this group of waiters.
4. Check gfd of each waiter in this group before taking up his post.
5, responsible for providing quality services for VIP.
▲ The duties of the food squad leader in the restaurant
1. Help the kitchen prepare the sauce before meals.
2, coordinate the work of the floor and kitchen, timely delivery of relevant information.
3. Rational allocation of manpower.
4. Check gfd, the employees of this group.
5. Make all work records related to this class.
▲ The duties of the banquet supervisor
1, responsible for leading the banquet staff and earnestly completing all banquet reception tasks.
2, care about the work, study and life of employees, and master the ideological trends of employees.
3. Handle guest complaints in time, and pay special attention to the service attitude and quality of the banquet department.
4, pay special attention to the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils.
5. Be responsible for the business training of waiters.
6. Pay special attention to food hygiene and strictly manage food hygiene, tableware hygiene, food hygiene, operational hygiene and personal hygiene.
7, do a good job of coordination with other departments.
8. Be familiar with the restaurant layout, table design, dishes, rivers and service specifications of various banquets.
9, reasonable arrangement of manpower and tableware, ensure the banquet on time.
10, skillfully prepare banquet menu.
Question 3: How to be a restaurant manager should have rich experience and understand the business forms of various restaurants, such as self-help, seafood, hot pot, fat beef and so on. , and then have rich professional knowledge, and have a deep understanding and understanding of the basic knowledge of service process, food delivery process, food processing process, sanitation finishing and so on. It takes time to understand the above, and you can't rush for success. In the process of accumulating these, you are a good person in charge as long as you do things seriously and think comprehensively.
I know the specific duties of the branch manager are:
1, the job of being a man, all the work is done by employees.
Understand the work dynamics and psychological fluctuations of employees, solve their practical difficulties and let them work with peace of mind. Sometimes a greeting, a gesture and a look from the store manager are irreplaceable by the store manager and the chef. Just as we need the chairman to do some ideological work, no one else can replace him. Because of family reasons, some employees of Friendship Store are relatively financially difficult, so they will give proper care to the bonus distribution every time, and take a few days off to take the initiative to give him a few days off next month to offset the holiday. If you are short of money when you go home, please pay some money in advance to solve your urgent need. Although we can't fundamentally solve the difficulties of employees, we can give help, care and care within our power.
2. Positioning the business philosophy of the branch.
The geographical location and decoration of each branch are different, and the composition of customers is also different. Where do our customers mainly come from? As branch managers, we need to analyze these customers in our daily work, understand what they need most, and focus on it. Like Friendship Store, customers in the morning are working meals and food delivery, and "fast" is the focus of work in the morning. The whole morning's work, the front hall and the back kitchen must be carried out around the center of "fast" In the afternoon, tourists mainly come from family, classmates, company dinners and a few business banquets. Affordability and value for money (including dishes, services and prices) are the focus of afternoon work, so sometimes business should be carried out separately. Moreover, it is necessary to explain and instill the guiding ideology of this work to employees and backbones many times so that they can understand, accept and implement it.
3. Understand customer changes.
The composition of tourists is not static. Even though Friendship is a ten-year-old shop, its guests are constantly changing. With the development of the city, residents move, some companies close down, some companies are established, some employees resign, some students graduate, some freshmen enter the school ... all these will cause guests who are familiar with us to leave, and new customers are unfamiliar with us, so business will slowly decline over time, and it will slowly decline. We will relax our due vigilance. Some old customers of a shop will have to know and visit if they don't come for a while. Publicity should also be something we do all the year round.
4. Guide daily work and solve existing problems in time.
The catering industry is purely manual labor, and some problems cannot be solved once and for all. In daily work, problems of one kind or another often recur. As a branch manager, you don't have to do it yourself. If you find some problems, point them out and give them to the store manager and chef to solve, which can help them find ways to get ideas and solutions. However, when it comes to signs that have a great impact on the business, we must maintain a high degree of sensitivity and immediately come up with plans for immediate rectification. In the mornings of 65438+February and 65438+May, the work in the front hall kitchen was not very smooth, which seemed quite hectic. Because the food was not served in time, there was a private room left. As soon as the business in the morning was over, I immediately held an emergency meeting attended by the backbone of the front office and the back kitchen. After finding out the reason, I came up with a solution and instructed the front office and the back kitchen to implement the solution.
Question 4: How to be an excellent catering manager? Standing on a high place, I don't know if your place is crowded. If not, no matter how hard you try, it will be in vain. The others are innovation and innovation. If you have time, you can buy a book about "store management" to help you solve or attend a manager training class! And staff, you should organize a team that is completely in line with your restaurant management! Advance together and retreat together! Finally, I wish you success in your career! Passerby!
Create a harmonious group, so that everyone feels happy and treats guests warmly, and it is from the heart. After a long time, guests will naturally come.
Question 5: How can I become an excellent catering manager? The catering industry has always been a mixed industry, which is difficult to manage. Therefore, how to manage restaurants well has become a headache for many managers. Here, I summarized how to manage the restaurant and how to be a qualified restaurant manager. I wish you success in restaurant management. First of all, sincerity to people and loyalty to enterprises are prerequisites for catering managers. Honest catering managers must seek truth from facts in their work, stick to principles before right and wrong, communicate with employees, open their hearts and face mistakes bravely. If you insist on doing this, you may become an excellent catering manager. Only honesty can work hard and dare to take responsibility. Honesty is the lowest moral standard of being a man. If a restaurant manager doesn't even have honest moral character, fails to fulfill his promise to employees and uses the so-called ingenious "catering management skills" to deceive employees to achieve their work performance, then the protagonist of the "Wolf" story may become you. Second, the basic requirements of good cooperative spirit catering management With the intensification of market competition, catering management should pay more attention to the improvement of overall ability. Only when the overall quality of the team is improved can the restaurant achieve sustainable development. In addition to the quality of catering managers and employees, the improvement of team quality is more important for catering managers to improve their cooperation ability. Without cooperation, the team composed of the best individuals is also scattered and uncompetitive. Thirdly, catering management through corporate culture is an indispensable weapon. The corporate culture of catering enterprises is the concentrated expression of the personality charm and management concept of catering management decision makers, and it is an invisible code of conduct for employees. As a manager, it is the responsibility to constantly publicize the corporate culture of employees in various ways and set an example. Catering managers should be good at creating a strong cultural atmosphere and let employees accept and integrate into their work through publicity. Five, catering management needs to constantly strengthen the service consciousness of employees. With the increasingly fierce competition in the catering industry, service has become one of the main competitiveness of catering enterprises, and high-quality service level has also become the most important market access certificate for restaurants, which requires not only good service to customers, but also a strong sense of service. As a catering manager, it is necessary to constantly strengthen the service consciousness of employees and make it a unique charm. Six, continuous learning is the eternal task of catering management-the process of management is also the process of my learning and improvement. There is no end to learning and no end to progress. Nowadays, if you don't study, you will fall behind and you will be in danger of being eliminated. Don't "retire honorably" from the position of manager because you "forgot to study".
Question 6: How can I become an excellent catering manager? Hello! I am 13 a professional catering manager engaged in catering. I think you are still very vague about what hotels and restaurants are. I think I can help you understand the job of catering manager. I'll give you some practical advice for professional managers. As long as you thoroughly understand the following points, you will know how to do it.
Hotel: More than 10 business departments can be called hotels, which are generally classified as tourism, entertainment, leisure, catering and shopping. , at least a hotel or club.
Catering: Restaurant places that provide catering, including restaurants/restaurants, teahouses, restaurants, etc.
It's easy to be a catering manager, but it's not that simple to do it well. As a professional catering manager, the quality requirements are relatively high. First of all, you should know how to shape the external temperament image of a catering manager. The external temperament image of a manager is the embodiment of practical achievements. Not everyone has this temperament image, and not everyone can learn it. It depends on your attitude towards your current position and the job of catering manager. Here are some suggestions to teach you how to be a good manager. I suggest you watch and think often, which will be of great help to you. As long as you understand, you will never ask people to do anything again.
Self-guidance of professional managers' quality training
1. What do you do? Do you like your present job? I work in the catering industry. I like this job very much. I am very happy.
2. Do you like your present position? Do you respect your present position? I am very satisfied with my present position. I attach great importance to this position, and at the same time, I have very high demands on myself. I always remind myself that I am a manager, and I should walk, speak, look, eat and move gracefully, and I am not allowed to be indecent at all.
3. whose temperament do you admire most? What about you? I admire XXX most. He is free and easy, personable, pertinent, decisive and so on. I want to ...) 4. What kind of impression do you want to leave on your subordinates?
5. What kind of impression do you want to leave on your guests?
6. How can people respect you?
7. What qualifications do you have to play this role well?
8. Do you work for the boss? Or do something for yourself? Why? For yourself, doing well can improve your reputation, thus improving your professional value; Improve your ability to do things; Enrich your work experience; Strive for more connections; There are too many good habits that love work and study, etc. ).
9. Since you work for yourself, how much time are you willing to spend on work or study?
These are the most basic quality training problems. If your answer is not consistent with one of them, then I suggest you find another way to live!
On average, I sleep 4 hours a day, go to work 14 hours, and spend the rest of my time socializing and studying. I hope you do better than me!
I have a lot of catering information. If necessary, please leave me a message on Baidu information!
Question 7: How to be an excellent catering manager Generally speaking, to be an excellent catering manager, he must be conscientious, treat all employees well and communicate with them frequently, so that he can master employees' ideas well and take corresponding measures.
Question 8: How to become a restaurant supervisor and retain the service skills of guests. In real life, many hotel owners don't necessarily do catering management from the beginning. Although there are more and more amateurs in the catering industry, most of them can easily lead a group of experts and masters to successfully run hotels. The reason lies in the classified management of customer files. In order to serve customers better, the floor manager should make customer files and collect customer information, such as name, position, work unit, and even some details, such as: how many cars the customer has, license plate number, who he often eats with, family members, personal and family members' hobbies, etc. Timely collection and summary, input into the computer to save, become a wealth for waiters, marketers and other work. At present, it is popular for many hotels to collect customer feedback information as one of the basis for improving dishes. They call it the customer feedback form. Generally, a form will be made and placed in a fixed position in the lobby, which is mainly filled in by customers. This is not true, because customers sometimes don't leave messages, even if they leave messages, it is not true feelings. The customer data record form should mainly record the following items: the name, position, unit, eating habits and hobbies of the guests. , and asked all these to be filled out by the waiter. As for how to collect this information, the waiter needs to "keep an eye on all directions and listen to all directions" and observe it carefully during the service. The waiter can get some effective information from the guest's actions and language. For example, he can observe the preferences of the host or guests when introducing dishes. For another example, careful observation of the guest's movements, eyes, chopsticks, direction and position also shows that he often appreciates and likes this dish. The waiter can fill in the special days, habits and hobbies of the guests by observing the language of the customers when toasting. In the daily training of waiters, it is important to cultivate employees' eyes and ears to pay attention to the strictness and behavior of customers, so that they can form habits and gradually accumulate experience. Third, there should not be too many languages that can directly answer the phone, but they must be in place and friendly. She thinks that the way other waiters answer the phone is too formal and it is almost impossible to produce sales results. Therefore, she is firmly opposed to the waiter using words such as welcome and hello. Instead, she asked all the waiters to call them by their first names or positions. In order to ensure that the waiter can accurately call out the other party's name or address, she introduced caller ID and connected the phone to the computer. As long as a phone call comes in, the phone will automatically talk about the customer's information at a glance. Four details reflect the improvement of service quality. The service has really reached a meticulous and considerate level, so that new employees can call out the guests' names as much as possible, and they can meet each other from a distance once they meet, and they can also call their names or positions kindly next time.
Question 9: How to become a restaurant supervisor? My friend upstairs has talked about many general issues, which is like a training draft.
Let me talk about the first thing to pay attention to:
The key is to find out what work this hotel needs you to do. Every hotel is different.
Some need your management skills, others just need your connections (you can open many customers).
Some people don't need anything, just someone to carry after something goes wrong. ...
When these questions are clear, ask how to be a good catering supervisor.
As for the relationship with employees, there are many details, but I still chose the key words:
First of all, you should "forget" your supervisor status in front of employees, otherwise, ...
Secondly, in front of the boss, we should "care" about the employees and bear with me more, otherwise, ...
Others should also pay attention to "morality and behavior". Employees like you from the bottom of their hearts, and taking care of you is more useful than any management liar!
Question 10: How to be a good catering reception manager? One should be familiar with the dishes, one should know the knowledge of hygiene and nutrition, and the third should know the whole process. Fourth, it is attractive. The appeal is that you need to communicate with your colleagues more to get their approval, and you also have the ability of public relations reception.
Escape from the summer heat, ride horses, camp, watch the sunrise, and have a great time in summer