Catering management skills

The skills of catering management and the establishment of streamlined operation mode are not only to standardize the daily work of team members, but also to make all the work in the store have rules to follow and serve every customer who enters the store more professionally. The following are the skills of catering management.

Catering management skills 1 1. Communicate with each subordinate individually.

Communicating with subordinates is one of the main responsibilities of the store manager, and it is also a communication skill that must be mastered. Only with good communication, a lot of work can be carried out smoothly, the cohesion of the team can be continuously improved, and the sales performance can be improved.

In the actual work process, few employees will speak all aspects of their lives without reservation, and employees with zero prevention basically do not exist. Therefore, managers need certain skills to communicate with every subordinate employee.

If you want to have a deeper understanding of an employee, you must first master some basic information through individual communication, then discover some specialties and hobbies of the employee through observation in the course of work, and then talk to the employee again as a topic to learn more.

Second, understand the advantages of employees.

Learning to communicate with subordinates is one of the basic processes of store manager management, and "understanding employees' specialties" is the key to communication. Knowing employees' specialties can make targeted and reasonable arrangements when assigning work tasks.

"Knowing people and making good use of them" is a requirement for managers' management ability. A store manager knows his subordinates, but he doesn't know what kind of employees to use in what position. This is the failure of personnel management. For example, in a general restaurant, there are no more than six shopping guides and store managers, and the reasonable arrangement of personnel is very important.

The working ability of each subordinate employee is different. Some employees are quick-witted, but they are not good at communicating with customers. Some employees are slow-witted, but sweet-mouthed, and good at chatting up strangers; Moreover, some employees are not happy with their hands and feet and their mouths are not sweet, but they are good-looking and can attract the attention of passers-by at the door of the store, which is also a specialty.

Therefore, for the store manager, knowing each subordinate employee well and knowing everyone's specialty can easily arrange them to the corresponding jobs, mainly for the harmonious operation of the store and improving sales performance.

Third, every job should be responsible to specific people.

Every work content formulated by the management of food and beverage outlets must be strictly in accordance with the requirements of relevant time nodes, and each work must be responsible for specific people and put forward clear requirements.

Every job should be responsible for specific people, which not only exercises the management ability of managers, but also improves the work efficiency of employees, so that we can really exercise ourselves without forming the habit of procrastination, thus forming good work habits and gaining rapid career growth.

Secondly, everyone should be responsible for every job. Anything that happens in the course of store operation can be traced back to the source, and the specific reasons can be found to prevent an employee from being wronged or tolerated.

Of course, it is important to find out the specific reasons according to the specific responsible employees after the incident, and then avoid making the same mistakes again through summary and analysis, so as to improve the operation efficiency and management level of the store.

Fourth, let every employee do things well.

"Doing things well" is the basic requirement for employees, but it is not easy to ask every employee in the team to "do things well".

How does the store manager supervise the employees to do things well through the management process? This requires the store manager to have strong execution, which means that the store manager must first be strict with himself in all aspects of his work. Only when the store manager strictly implements the process can employees be driven off the shelves like ducks from the beginning and gradually become like birds before they take the initiative to return to China.

For example, in a restaurant, the manager can put a whiteboard in the store, write all the recent work arrangements of team members on the whiteboard, and then communicate and check the work progress of each member through morning meetings and parties.

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

Five, the daily work content order and details

What sequence and details must the store manager master in the daily workflow of a restaurant? What are the tasks to be handled from employees' "arrival" to "closing"?

For example, many restaurants and stores require employees to arrive at their posts 20 to 30 minutes in advance, and the manager is personally responsible for attendance. During the period before the formal opening of the restaurant, employees will change into work clothes, tidy up their personal appearance, put on light makeup, check and sort out the displayed goods, clean the store and prepare small change. Then the manager will organize a morning meeting of about 65,438+00 minutes to check the clerk gfd, yesterday's work summary and today's work arrangement, adjust the mentality, boost morale and share new information of the head office and the industry.

Before the end of business, statistics should be made on relevant data and documents, such as filling in the daily sales report, the records of the goods entering, selling and storing that day, replenishment orders, customer orders, customer file information feedback forms, etc. After that, it is the detailed work of counting the number of goods before closing the store, cleaning, power safety inspection, in-store facilities inspection, and checking whether the shutter door is locked after turning off the lights and locking the door.

Food and beverage management skills II. Strengthen humanistic management

Reasonable post division, sound system and high-quality personnel can make it work. First of all, the job division is reasonable and clear. According to the production situation of the enterprise and the layout of facilities and equipment, the post is established and the self-responsibility is defined.

Secondly, we should change the traditional disadvantages of focusing only on skills and ignoring our own cultural quality, instill advanced management concepts, make breakthroughs in food production and form our own style. Third, make full use of incentives, adhere to people-oriented, and maximize the enthusiasm and creativity of employees.

Second, start with the quality of dishes, inherit the tradition, keep the tradition and innovate constantly.

Quality is the lifeline of an enterprise and the premise of its development and survival. The quality of its dishes directly affects the popularity of enterprises. Especially with the deepening of reform and opening up, the market competition is becoming increasingly fierce, people's quality of life is constantly improving, and the requirements for the variety, taste and nutrition of dishes are getting higher and higher. Under the new situation, the catering industry is facing opportunities and challenges.

How to face the development of today's era, the key is what measures we take to maintain tradition, inherit tradition and innovate constantly. In order to ensure the traditional technological process of famous dishes in restaurants and let more young employees master the production process and technology of famous dishes skillfully.

Through the communication with the front desk, the opinions of gourmets and customers were widely solicited, and on the basis of many practical operations and accumulated experience, the standard seasoning formula and standardized operation of traditional famous dishes were formulated. Some dishes that can't make standard recipes for the time being need to be cooked by special chefs to ensure the quality of traditional dishes.

In view of the great development period of Japanese cuisine, how to make Japanese cuisine stand out from the fierce competition, make restaurants last for a long time, and constantly bring forth new ideas on the basis of ensuring traditional dishes. Through extensive search for relevant information, careful excavation, sorting and gathering, we have developed famous dishes with strong cultural connotations and achieved good benefits, which has become the growth point and bright spot of enterprise economic development.

Third, a solid foundation and a good self-image.

To manage employees, we must first have a good self-image. What employees are required to do is to do it first, be respected by others, learn to respect others first, stress principles on major issues, and stress style on minor issues; Secondly, we should constantly learn and improve, master higher business skills, and enthusiastically pass on, help and bring, so as to make shine on you better than Blue.

Fourth, further establish and improve the system and do a good job in implementation.

There are no rules, Fiona Fang. National laws and regulations, enterprises must establish and improve the corresponding rules and regulations, and regulate them by systems. Practical implementation, to ensure the seriousness of the enterprise system and standardized and scientific management.

Five, strictly control the purchase, do a good job of gross profit accounting.

Purchasing goods and gross profit accounting are important links for enterprises to participate in market competition. The quality and price of supply are closely related to the economic profit of enterprises. As a chef, we should not only consider the interests of customers, but also consider the cost of enterprises, which is also one of the important basis for evaluating the performance of chefs.

Keep the goods intact

First, we should set up a small purchasing team. First of all, the selection and arrangement of personnel require the technical backbone to have good quality, strong sense of responsibility, understand business and walk on two legs. One is responsible for purchasing raw materials needed by the enterprise every day;

The other is responsible for investigating the price of raw materials, supervising each other and ensuring the quality and price of purchased products. Second, adhere to the collective pricing system. Thirdly, adhere to the principle of combining static management with dynamic management, focusing on dynamic management. Suppliers provide some raw materials, purchase some by themselves, grasp and understand market information in time, so that the cost of enterprises can be firmly controlled.

The second is to record the purchase channel, purchase point and inspector's identification of goods. The third is to adhere to the principle of "who is in charge, who is responsible". If there is a problem with that hole, the party concerned will bear the main responsibility and provide reliable guarantee for us to choose good goods.

In cost accounting, we should use raw materials reasonably and make the best use of them. Pay attention to the recycling of leftovers, save electricity, 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.

Catering management skills 3 1, the implementation of a unified procurement system.

In chain operation, the right to purchase goods is mainly concentrated in the headquarters, which sets up a special procurement department and distribution center to undertake procurement tasks, while chain stores generally do not undertake procurement functions. Unified procurement is the basic feature of chain operation and the key link for catering chain enterprises to realize large-scale operation. It supports chain operation with price advantage, which first comes from unified purchase, that is, unified purchase.

2. Large purchase volume

Because of its huge store system, catering chain enterprises have occupied many sales channels and achieved great sales performance, so compared with catering single-store enterprises, their raw material procurement batch is particularly large. This makes restaurant chain enterprises in a considerable position when negotiating with suppliers;

The status of periodicals, suppliers are naturally willing to supply at low prices and provide many preferential conditions. In this way, catering chain enterprises ensure the most favorable purchase price of raw materials, which is beneficial to logistics distribution and reduces distribution costs.

3. Strong planning

The business plan of catering chain enterprises is based on the investigation of market conditions and suppliers, reflecting the consumption demand and the supply trend of raw materials. Catering joining is also an important part of the business strategy of catering chain enterprises, so the commodity procurement of catering chain enterprises must be carried out in strict accordance with the business plan, reflecting the business policy of the enterprise.

4. Great impact on suppliers

Although some chain enterprises adopt an integrated management strategy from production to sales, most chain enterprises are still a retail format, and their 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, hold the initiative in trading, and have great influence on manufacturers in terms of purchase price and quality, which is what merchants often say.

5. Unified logistics and distribution

If there is no unified distribution, each branch will set up its own warehouse, and the shops are generally located in commercial areas with high land prices, and the warehouse cost will be extremely high. At the same time, with the warehouse, catering franchisees also need to establish their own huge inspection team, which greatly increases the inventory cost and personnel cost.

However, if the head office builds a unified distribution center in the suburbs with low land price, the suppliers will send the goods to the distribution center in a unified way, and then the distribution center will send the goods to the chain stores, and at the same time charge a certain proportion of the distribution fee to the suppliers according to the supply, which can solve the problem of high cost. Therefore, the distribution center ensures the timely and appropriate supply of goods.

6. Integration of purchase and sale business.

Although the catering chain enterprises implement the management system of unified procurement and separation of purchase and sale, the responsibility of the procurement staff at headquarters is not only to purchase catering goods, but also to grasp the sales trends and needs of stores in time before deciding to purchase goods, so as to truly "sell orders by sales". At the same time, restaurants can also purchase and process a few commodities with special delivery requirements, such as fresh vegetables and fresh aquatic products, under the authorization of the headquarters. The above characteristics mainly reflect the advantages and advantages of catering chain management procurement.