Management method of restaurant staff

There are many factors that affect the success or failure of catering enterprises, from economic environment to geographical environment, from staff quality to customer preference, from purchasing to cashier, from product quality to service quality and so on. The following are some restaurant staff management methods, welcome your reference!

First, the institutional setup should be complete and the post division should be clear:

Organization setting and management responsibilities must be in total radiation, and there can be no blank spots or neglected places. Small and medium-sized catering enterprises are small in scale and cannot set up as many departments as big hotels, so they should adopt the way of overall management. No matter how big or small, someone should take care of them. It is necessary to clarify who is responsible for whom and who should do what, and form a vertical management and horizontal coordination management model.

Second, the system should be healthy.

The development of enterprises not only needs a complete system, but also needs a system to motivate employees. A sound system is the embodiment of standardized management of enterprises. The system allows employees to know what to do and what not to do, what standards to achieve in completing a certain job, what contributions will be rewarded, and what rules will be punished if they violate. Enterprises can restrain employees' misconduct through the system, and should use the system to encourage employees to actively participate in the work.

Third, build a qualified and even excellent staff.

Management and grass-roots employees must be trained to meet the minimum employment standards of enterprises. Management cadres should have the management level required by the post, and grass-roots employees should have corresponding operational skills. Enterprises must not tolerate unqualified employees.

Fourth, let every employee know the goal of the enterprise.

The goals of an enterprise are divided into short-term goals and long-term goals. Namely, tactical objectives and strategic objectives. The goal set by an enterprise is not limited to a few managers, but should be made clear to every employee. Because achieving the goal requires the concerted efforts of all employees, Qi Xin. At the same time, we should work out ways and means to achieve our goals. For employees, it is more important to know what kind of promotion and development they will get after achieving their goals.

5. Understand the needs of guests, investors and employees.

Guests, investors and employees have great differences because of their different understandings. For customers, what they care about is price, taste, environmental sanitation and service; Investors care about costs, profits and investment risks; On the other hand, employees are interested in wages and bonuses. Of course, they also care about their working environment and conditions. Therefore, investors and managers should not only care about their own interests and the needs of customers, but also care about the needs of employees. Without satisfied employees, there will be no satisfied customers.

Six, take high-quality products and services as the first winning means.

Nowadays, many catering enterprises, in order to attract guests and beautiful waiters, even allow employees to have excessive intimacy with guests during their work. This way of attracting guests is not desirable. Throughout the famous shops in ancient and modern China and abroad, without exception, they have won the recognition of customers with high-quality products and services.

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