Management method of catering lobby

The management and control of a catering department (or restaurant) has four major points: production, sales, front office and logistics. The following are the management methods of the dining hall I collected for reference only.

General finance and personnel are managed by the Group.

Product control mainly refers to the design, check and update of dishes, and the person in charge is the chef; Sales mainly refer to key account management, VIP card sales, holiday marketing, food promotion, etc. , the person in charge is the sales manager; Logistics mainly includes fixed assets management, cotton and linen washing, fire safety, health and epidemic prevention, etc. , the person in charge is the manager of logistics department; Front office management mainly focuses on services, and the person in charge is the front office manager.

Therefore, the front office is mainly responsible for serving guests and is an important part of the catering management system.

A catering enterprise should provide customers with excellent and wonderful food and comfortable and beautiful environment in tangible services, and smile, be meticulous, thoughtful, warm, friendly and responsive in intangible services. The service work seems simple, but it actually contains a lot of knowledge, skills and tedious work.

Management troika tells us that there are three key points in front desk management:

The first is to formulate the front office organization according to the actual situation.

Generally speaking, it includes private rooms, each area has a supervisor and a foreman, and each luxury bag has at least one senior waiter.

Each area of the broken table department is equipped with a supervisor and a foreman (at least one full-time male banquet foreman if the hall can receive banquets), and the main table of the banquet is equipped with a senior waiter.

The vegetable distribution department is equipped with a supervisor, a foreman as an assistant and at least two senior waiters as bill planners.

(The welcome department and the bar department are generally managed by the business department, while the housekeeping department and the cleaning department are generally managed by the logistics department. )

The second is to formulate job responsibilities.

The method we adopt is that everyone writes it out by themselves, directly leads the organization to discuss and revise it, and then reports it, and the department leaders review and sign it before issuing it. Revise it once every quarter.

The third is the workflow.

All posts shall be discussed and formulated in a unified way, and submitted to department leaders for review, inspection and signature before release. Revise it once every quarter.

How to grasp the service has the following experience:

First, arrange different positions according to everyone's personality. New waiters usually go to the food delivery department first, then to the broken table department, and finally qualified personnel go to the private room department.

Second, employees should take regular exams, score, set an example and open their scores.

The third is to hold a good pre-shift meeting, and what problems are found in the file should be solved in time.

Fourth, the master takes the apprentice, and every new employee should send a master to live and work with him. Training quality is linked to master's salary.

Fifth, tell stories and jokes before class every day to arouse emotions.

Sixth, summarize the opinions in the feedback book with the production department every day.

Seventh, summarize the dietary preferences of special big customers with the sales department and constantly improve VIP files.

Eight is to adopt actual combat simulation training and insist on training.

Nine is to strengthen the waiter's identification of the guest's back name and be able to address the guest directly.

Ten is to be familiar with local eating habits and the special eating habits of old customers.

There is no end to the service, and there are not many secrets of front desk management. Nothing more than heart and heart.

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