Medium-sized restaurants how to manage their waiters have any specific program?

1, job division of labor should be clear. Medium-sized restaurants are not large, you can take a coordinated approach to management. No matter how big or small, the waiter must have someone to manage anything at work. Who is responsible for who to be clear, what is handled by who to be clear, the time what people should be in what position to do what things to say clearly, to form a vertically managed horizontal coordination of the management model.

2, to have a set of incentives for employees of the system. Sound system so that employees can be clear about what to do, what should not be done to complete a certain work to achieve what standards, what contribution will be rewarded for violating which provisions to be punished. Restaurant operators should learn to use the system to motivate employees to actively participate in the work.

3, appropriate staff training. Restaurant waiter although the work is not complex, but it is also necessary to carry out some training and then on the job. For example, the reception of guests' demeanor and polite language, how to face the customer rude attitude and so on.