Catering management skills

Catering management skills and formulating a process operation model are not only to standardize the daily work of team members, but also to make all work in the store organized. To serve every customer who enters the store in a more professional manner, the following are tips on catering management. Catering management skills 1

1. Communicate individually with each subordinate

Communicating with subordinate employees is one of the main job responsibilities of the store manager, and it is also a kind of communication that must be mastered Skill. Only with good communication can many tasks be carried out smoothly, team cohesion can be continuously improved, and sales performance can be improved.

In the actual work process, few employees will tell you all aspects of their lives without reservation. Employees with zero defense basically do not exist. Therefore, store managers need certain skills to communicate with each subordinate employee.

If you want to have an in-depth understanding of an employee, you must first master some basic information through individual communication, and then discover some of the employee’s strengths and hobbies through observation during the work process, and then Use this as an entry point to have individual conversations with employees again to gain a deeper understanding.

2. Understand the strengths of employees

Learning to communicate with subordinate employees is one of the basic processes of store manager management. "Understanding the strengths of employees" is the key to communication. Only by knowing the strengths of employees can we make targeted and reasonable arrangements when assigning work tasks.

“Knowing people and making good use of them” is a requirement for store managers’ management capabilities. If a store manager understands his employees but does not know what kind of employees to use in what jobs, this is a failure in personnel management. For example, in a general catering store, there should be no more than 6 shopping guides and store managers. Reasonable arrangement of personnel is very important.

The working ability of each subordinate employee is also different. Some employees are quick and quick, but are not good at communicating with customers; some employees are slow but sweet-tongued and good at chatting up strangers. ; Some employees are neither quick on their feet nor sweet on the tongue, but they are good-looking and can attract the attention of passers-by just by standing in front of the store, which is also a specialty.

Therefore, for the store manager, if he is familiar with each of his subordinate employees and knows their strengths, he can easily arrange them into corresponding jobs. The main purpose is to maintain the harmonious operation of the store. and improve sales performance.

3. Each job must be assigned to a specific person

Each job content set by the restaurant management must be strictly in accordance with the relevant time Node requirements assign responsibility for each job to a specific person and make clear requirements.

Each job is assigned to a specific person, which not only exercises the manager's management ability, but also improves the work efficiency of employees, so that every day is completed, cleared and settled, without developing The habit of procrastination can truly train ourselves, enable us to develop good working habits, and gain rapid career growth from it.

Secondly, assign the responsibility for each job to the person, and find the root cause of anything that happens in the store operation process, and find the specific cause. In this way, no employee will be wronged or tolerated. any employee.

Of course, the most important thing is that when something happens, you can find out the specific reason according to the specific employee responsible, and then summarize and analyze it to avoid making the same mistake next time, so as to improve store operation efficiency and management level purposes.

IV. Let every employee do things well

"Doing things well" is the basic requirement for employees, but if every employee in the team is required to do things well, "Doing it well" is indeed not an easy task.

How does the store manager supervise employees to do things well through the management process? This requires the store manager to have strong execution capabilities, which means that the store manager must first have strict requirements in all aspects of the work As for myself, only if the store manager strictly follows the procedures, will the employees be able to start being driven like ducks to the shelves, and gradually become like birds that will take the initiative to return to their nests after dark.

For example, in a catering store, the store manager can put a whiteboard in the store and write down all the recent work arrangements of the team members on the whiteboard, and then communicate and review them through morning and evening meetings. The work progress of each member

Remind partners who need to speed up the process, emphasize the final time node requirements, and clarify relevant responsibilities. Only in this way can the store manager clearly grasp the progress of every work in the store and require every employee to do things well.

5. The sequence and details of daily work content

In the daily work process of a catering store, what sequences and details must the store manager master? From the employee's "arrival" to the end What tasks need to be handled during "closing a store"?

For example, many restaurant stores require employees to arrive at work 20 to 30 minutes in advance, and the store manager is personally responsible for attendance.

During the period before the restaurant store officially opens, employees change work clothes, tidy up their personal appearance, put on light makeup, inventory and organize the displayed goods, clean the store, and prepare change. Then the store manager organizes a morning meeting of about 10 minutes to check each other. Store clerk's appearance, yesterday's work summary and today's work arrangements, adjusting mentality, boosting morale, sharing new information about the head office and the industry, etc.

Before the end of business, relevant data and billing statistics must be carried out, such as filling in daily sales reports, purchase, sales and inventory records of the day, replenishment orders, customer orders, customer file information feedback forms, etc. The next step is detailed work such as product quantity inventory, sanitation cleaning, power supply safety inspection, in-store facility inspection before closing the store, and checking whether the roller shutters are locked after turning off the lights and locking the door. Tips for catering management 2

1. Strengthen people-oriented management

Only with a reasonable division of labor, a sound system, and high-quality personnel can it operate well. First of all, the division of labor is reasonable and clear. Positions should be formulated based on the company's production conditions, facilities, and equipment layout, and self-responsibilities should be clearly defined.

Secondly, we should change the traditional shortcomings of focusing only on skills but not on one's own cultural quality, instill advanced business concepts, make breakthroughs in dish production, and form our own style. Third, make full use of incentive measures, adhere to the people-oriented approach, and maximize and mobilize employees' work enthusiasm and creativity.

2. Start with the quality of the dishes, inherit the tradition, maintain the tradition, and constantly innovate

Quality is the lifeline of an enterprise and a prerequisite for its development and survival. The quality of its dishes directly affects the company's reputation. Especially with the deepening of reform and opening up, market competition is becoming increasingly fierce, people's quality of life is constantly improving, and their requirements for the variety, taste, and nutrition of dishes are also getting higher and higher. Under the new circumstances, the catering industry is facing opportunities and challenge.

The key to how to face the development of today's era is what measures we take to maintain tradition, inherit tradition, and continue to innovate. In order to ensure the traditional craftsmanship of famous dishes in the restaurant, more of our young employees will be proficient in the production techniques and processes of famous dishes.

Through communication with the front office, extensively soliciting opinions from gourmets and customers, and based on countless practical operations and experience accumulation, a standard seasoning formula for the traditional Jicai dishes was developed. , Standardize operations, and special chefs are required to cook some standard recipe dishes that cannot be formulated temporarily to ensure the quality of traditional dishes.

In view of the great development period of Ji cuisine, how to make Ji cuisine stand out in the fierce competition, make the restaurant last for a long time, constantly introduce new ones on the basis of ensuring the traditional dishes, and use a wide range of Search relevant information carefully, carefully excavate, organize and gather, develop and develop famous dishes with great cultural connotations, achieve better benefits, and become the growth point and shining point of the enterprise's economic development.

3. Solid foundation and good self-image

To manage employees, you must first have a good self-image. What employees are required to do must first be done by themselves. To be respected by others, first learn to respect others, adhere to principles in big things, and style in small things; secondly, they must continue to learn and improve, master higher business skills, and enthusiastically teach, help, and lead, so as to Green comes from blue and is better than blue.

4. Further establish, improve and implement various systems

There is no rule without rules. The state has national laws, and families have family rules. Enterprises must establish and improve corresponding rules and regulations to regulate them. Effectively implement it to ensure the seriousness of the enterprise system and the standardization and scientific management.

5. Strictly control the purchase of goods and do a good job in gross profit accounting

Procurement and gross profit calculation are important links for enterprises to participate in market competition. The quality of the supply and the price are closely related to the economic profits of the company. As a head chef, you must consider both the customer benefits and the company's costs. This is also one of the important basis for evaluating the performance of the head chef.

Control the purchase of goods

The first is to establish a small team for purchase and purchase. First of all, in the selection and arrangement of personnel, we require technical backbones with good quality, strong responsibility, and business understanding, and adopt a two-legged approach. One is responsible for purchasing the raw materials needed by the company every day;

The other is responsible for investigating the prices of raw materials, supervising each other, and ensuring the quality and price of purchased products. Secondly, adhere to the collective pricing system. Once again, we adhere to the principle of combining static management with dynamic management, and focusing on dynamic management. Suppliers provide some raw materials, purchase some by ourselves, and grasp and understand market information in a timely manner, so that the company's costs can be firmly controlled.

The second is to keep ledger records of the purchase channels, purchasing points, and identification of goods by acceptance personnel. The third is to adhere to the principle of "whoever is in charge is responsible". If there is a problem with the opening, the party concerned will bear the main responsibility, providing a reliable guarantee for us to select good goods.

In terms of cost accounting, raw materials must be used rationally to make the best use of them. Pay attention to the recycling and use of scraps, save one kilowatt hour of electricity, a drop of water and gas, pay attention to the storage of raw materials, strengthen the maintenance and use of various tableware, and save costs as much as possible. Through several years of practice, good results have been achieved.

Tips for catering management 3

1. Implement a unified procurement system

In chain operations, the purchasing power of goods is mainly concentrated in the headquarters, which sets up a special procurement department and distribution center to undertake procurement. Tasks, chain stores generally: do not undertake purchasing functions. Unified procurement is a basic feature of chain operations and a key link for catering chain enterprises to achieve large-scale operations. What supports chain operations is price advantage, and price advantages first come from unified purchase, that is, unified procurement.

2. Large purchase quantities

Because catering chain companies have a huge store system, occupy numerous operating and sales channels, and achieve huge sales performance, therefore Compared with single-store catering companies, their raw material procurement batches are particularly large. This puts the catering chain enterprises in a quite powerful position when negotiating with suppliers;

Suppliers are naturally willing to supply at low prices and provide many preferential conditions. In this way, catering chain companies ensure the most favorable purchase price for raw materials, and this method is conducive to logistics and distribution and reduces distribution costs.

3. Strong planning

The formulation of business plans for catering chain enterprises is based on investigation and research of market conditions and supplier conditions. , reflects the consumer demand and the supply trend of raw materials. Catering franchise is also an important part of the business strategy of catering chain enterprises. Therefore, the commodity procurement of catering chain enterprises must be carried out in strict accordance with the business plan and reflect the business policy of the enterprise.

4. Great impact on suppliers

Although some chain companies adopt an integrated management strategy from production to sales, the vast majority of chain companies The enterprise is also a retail format, and its total sales volume is huge relative to the supply (output) of a supplier (manufacturer). Therefore, between chain enterprises and suppliers, chain enterprises are in an advantageous position and have control over The initiative in transactions has a great impact on manufacturers in terms of purchase price and quality. This is what merchants often call "business overpowering factories".

5. Unified logistics and distribution

If there is no unified distribution, each branch will establish its own warehouse, and the stores will generally be located in areas with higher land prices. In commercial locations, warehouse costs will be extremely high. At the same time, with a warehouse, catering franchises also need to establish their own large team of goods receiving and inspection teams, which greatly increases inventory costs and personnel costs.

And if the head office builds a unified distribution center in an area with low land prices in the suburbs, the supplier will uniformly deliver the goods to the distribution center, and then the distribution center will deliver the goods to each chain store, and at the same time, supply the goods to the supplier. Suppliers charge a certain percentage of delivery fees based on the amount of supply, which can effectively solve the problem of high costs. It can be seen that the distribution center ensures the timely and appropriate supply of goods.

6. Unified purchasing and sales business

Although catering chain enterprises implement a unified purchasing and purchasing and sales operating system, the responsibilities of the headquarters purchasing personnel are by no means only Not only do they purchase catering products, they also need to grasp the store's sales trends and needs in a timely manner before deciding to purchase the products, so as to truly "order based on sales." At the same time, catering stores can also purchase a small number of products with special distribution requirements under the authorization of the headquarters. Procurement and processing of commodities, such as fresh vegetables, fresh aquatic products, etc. The above characteristics mainly reflect the advantages and strengths of catering chain operation procurement.