How to manage the restaurant manager

How to manage the restaurant manager

As long as the management is done well, the restaurant will be like a well-made clock. As long as you wind it up, the operation of the whole restaurant will be as orderly as the clock hands. So how should restaurant managers manage their work? How to manage a restaurant manager 1

1. Five basic skills of a restaurant manager

1. Ensuring a good organization

Requirements: The restaurant manager organizes the corresponding subordinates and puts their behaviors into a track to help achieve organizational goals. This is an important requirement for managers, otherwise the following requirements will be difficult to achieve.

2. Grasp the source of tourists, and make production by sales.

Once the products of the restaurant are ready, they should be sold to the guests as soon as possible to ensure freshness and quality. Because it is difficult to save the finished products in time, managers are required to make prediction and analysis according to the ordering situation, market environment, historical data, local climate, weather forecast and holiday changes. Every day, every meal, try to master the number of dining guests and the requirements for variety and product quality, and arrange the supply of food raw materials and the organization of production process accordingly, so as to avoid waste, prevent the disconnection between production and sales, and affect the normal development of guests' consumption needs and business activities.

3. Hygiene to ensure the safety of guests

Managers are required to strictly implement the Food Hygiene Law, and establish a strict hygiene system from the procurement, acceptance, storage, delivery, processing, cutting, cooking, dish loading and sales of food raw materials.

4. Grasp the gross profit correctly and safeguard the interests of both supply and demand.

Managers are required to correctly implement the catering price policy, distinguish different situations, such as different dishes and competitive prices in the market, and formulate gross profit margin standards. We should not only play the role of market regulation, but also safeguard the interests of both supply and demand; We should not only expand sales, but also reduce costs. It is necessary to regularly check the implementation results of gross profit margin and make necessary adjustments according to the market supply and demand relationship.

5. Adapting to various needs and providing quality services

The guests in the restaurant come from all corners of the country and have complex consumption levels. It is necessary to study the consumption needs and psychology of different guests according to their identity, status, dietary hobbies, consumption characteristics and ability to pay, and provide quality services in a targeted manner. Adhere to diversification and reasonable grade in products; Highlight flavor characteristics in product quality, and pay attention to the selection of color, fragrance, taste, shape and raw materials; Adhere to equal treatment in service, be enthusiastic, active, polite, patient, meticulous and thoughtful, so as to meet the multi-level material and spiritual needs of guests and provide quality services.

2. Five common management methods for catering managers

1. Hierarchical management

Its main features are concise and clear organization setting, vertical leadership and clear responsibilities. Generally, it is divided into:

decision-making level (board of directors, making, reviewing and approving the financial budget of the development plan, appointing senior managers, and defining the organizational structure and welfare benefits.

the management (general manager, responsible to the decision-making level, has full authority to handle all the affairs of restaurant management and coordinate the relationship between departments. If the restaurant is not large, it can be served by the manager.

the business management (department manager/supervisor) carries out the instructions of the upper level and organizes its competent departments to carry out business activities.

the operational level (grass-roots employees, who carry out specific work according to the procedure specifications, or accept the assignment from the boss to complete the indicators.

the advantage of hierarchical management is to standardize the management requirements of managers at all levels, so that people at all levels can give full play to their rights and responsibilities.

2. Management by objectives

Its main feature is to make the work have a goal and let relevant personnel work towards it. Usually, relevant employees can be involved in the formulation of goals, so as to give full play to the initiative of employees, and there will be no conflict when they are implemented, and they will have a sense of accomplishment. In addition, we should also adopt the reward method linked to the profit of the restaurant to motivate employees to do their work better and strive for better profits.

3. Control and management

Trust is good and management is better. Control is supposed to guide employees to do a good job, and play the role of supervision and control, find problems and mistakes in time, and correct them before causing actual losses. It should be noted that the catering manager's control system should be flexible, it only controls the results, not the control methods, and the tightness of control should be formulated according to the actual situation.

4. System management

(1. System type: rewards and punishments, regular meeting, training, attendance and others.

(2, institutional role: the means to maintain the smooth operation of restaurants.

(3) Advantages: There are grounds and constraints, which regulate and alert employees' behaviors.

(4, the implementation requirements set an example, with clear rewards and punishments. Blame should be timely and timely, and try to use the language of advice and encouragement; We should resolutely deal with those who repeatedly commit crimes and do not change.

5. People-oriented management

The essence of people-oriented management is to respect personality, pay attention to creating a relaxed and harmonious interpersonal environment through emotional input, so as to guide, motivate and mobilize a positive and enterprising spirit and reach the ideal state of management. The humanistic management of catering industry is mainly embodied in two aspects: employee-oriented and customer-oriented. To this end, restaurants should put forward two firsts: customer first; Employees first, and based on this, people-oriented management is carried out in depth.

trust is good, and management is even better. As a catering manager, you must dare to manage. The contradiction between improper employment and daring to delegate power has troubled many top managers in the catering industry. The following methods may help solve it:

(1. Learn to recognize people first.

(2) Secondly, learn to test people.

(3) Learn to employ people again (know people well, be good at their duties, employ people without doubt, use people without doubt, and use their strengths.

(4, finally learn to delegate (clever authorization is to delegate to subordinates and make them pay attention to their sense of responsibility. It not only checks and urges, but also makes its name real.

(5) replace command, inspection and intervention with advice, help and encouragement.

Be honest with your subordinates and create a relaxed and pleasant working atmosphere.

3. "Pentathleticism" of catering managers

1. Analyze the business environment and set management objectives

The key points of analyzing the business environment are: vigorously carry out market research, grasp the market dynamics, characteristics and development trends, understand the changes of customers' needs, and master the national principles and policies, relevant laws and regulations on catering operations, etc., and then carefully analyze these survey data and combine them with the company's own conditions to finally determine them.

setting management objectives is to analyze the continuation and deepening of the business environment. The goal setting of catering management is as follows:

(1. It is divided into long-term goals, medium-term goals and short-term goals according to time;

(2) It is divided into market target, sales target, quality target and benefit target according to the content;

(3, divided into enterprise goals, departmental goals and grassroots goals.

to set goals, we should focus on improving economic efficiency, focus on enterprise goals and departmental goals, and combine long and short. Therefore, based on the survey data, through forecasting and analysis, we should first set strategic objectives, then form specific objectives such as market, sales, quality and benefit, and through the decomposition of the objectives, transform them into economic indicators such as income, cost, expense and profit, and implement them to the personnel of enterprises, departments and grass-roots departments. In this way, the attention of all levels of management to grass-roots employees can be attracted to the catering management objectives and strive for the same goal.

2. Give full play to the planning function and distribute resources reasonably

Once the management objectives are determined, unified planning should be made according to their requirements to ensure the coordinated development of all departments and links in catering business. The focus is on the planning of manpower, service projects and business activity management.

Rational allocation of resources is the natural result of exerting the planning function. Food and beverage management resources are mainly human, financial, material and information resources. The goal of reasonable distribution is to achieve the goal of manpower in place, smooth material flow, capital flow and information flow, and provide resource guarantee for improving food and beverage management objectives.

3. Supervise the sub-managers and organize business operations.

The management objectives are set, and on the basis of reasonable allocation of resources, the employees at all levels are supervised and inspected step by step to ensure the smooth completion of the management objectives and planned tasks.

organizing business operations and supervising the sub-managers are carried out simultaneously. Its key point is to supervise managers at all levels to do a good job in the management of tourist organization, purchasing and storage business, kitchen production organization and restaurant service organization. It is a complicated process, and managers should go deep into reality, formulate management systems and operating procedures, and give full play to the role of on-site management. At the same time, it is necessary to strengthen management communication and internal coordination to ensure the smooth development of various business activities of catering management.

4. Coordinate internal relations and create an atmosphere of unity

The internal relations of catering management are very complicated, and there are often contradictions or frictions in resource allocation, task determination, personnel exchanges, work arrangement and benefit distribution. Only by correctly handling these relationships can administrators at all levels and employees feel comfortable. To coordinate internal relations, it is necessary to straighten out the catering management system, clearly define the authority and leadership affiliation of managers at all levels, and adhere to the principle of step-by-step coordination to avoid overstepping command and coordination.

To create an atmosphere of unity, there must be a leading group that is united, struggling, pioneering, impartial and unselfish, which is the core of the atmosphere of enterprises and departments. We must guide the attention of the staff to the catering management goal, which is the link to form a group atmosphere; We must ensure that the employees are respected in the enterprise, care about the material and spiritual interests of employees, make them work comfortably, take the enterprise as their home, and care about the business operation, service quality, export quality and economic benefits, thus forming a good team atmosphere.

5. Check and follow up

The work has been carried out, or it has blossomed, which needs to be checked and followed up according to the situation, so as to ensure that the work of all departments and links in catering management smoothly moves towards the set goals and planned tasks until it is completed and followed up. The significance of follow-up is continuous, because the perfection of things is endless. Moreover, the work of the catering industry is constantly circulating. Only by constantly following up can we keep pace with the times and enable enterprises to develop continuously. How to manage the restaurant manager 2

Arrive at the post on time and wear the tooling according to the regulations

1. Hold the pre-shift meeting;

2. Be responsible for the attendance of restaurant staff;

3. announce the eating habits of key guests according to the reasonable division of labor on the day;

4. Analyze the problems in the last shift.

Arrange the work flow of the catering staff

1. Check the reservation situation of the day to find out whether there are important guests and their eating habits;

2. divide the work before meals according to the guest's situation, and reasonably arrange personnel for meetings, wedding banquets, teams and other receptions;

3. Important guests should arrange excellent staff or foreman service.

workflow of pre-meal facilities and equipment inspection

1. check whether the dining room lamps are in good condition and free from dust;

2. Check the dining room wall and ceiling for damage, cracks, shedding, stains and dust-free;

3. Check whether the windows and curtains in all rooms are pushed and pulled normally without stains;

4. Check the placement of dining tables in each area;

5. Check whether the tablecloth is clean and undamaged;

6. Check whether the tableware meets the requirements and is clean and undamaged;

7. Check whether the turntables and chairs in each area are placed neatly, cleanly and without stains;

8. Check whether the boiled water, menu, tray and other things are ready;

9. Check whether the bone clips are prepared as required in each private room;

1. Check whether the floors in all areas of the restaurant are clean and free of sundries;

11. Check the desk lamps, air outlets and ceilings in all areas for dust.

workflow of restaurant service

1. according to the customer's situation, we should arrange excellent staff or foreman to follow the meal for key customers;

2. Guests with special requirements should arrange dishes in person;

3. Check whether the waiters in each private room provide services for the guests according to the standards;

4. Check whether the dish delivery staff serves according to the specifications;

5. Handle and record the food and service feedback from guests in time.

contents of restaurant supervisor's management: do a good job of checking and counting the finishing work after meals:

1. check whether all areas are in the state before meals;

2. Check whether the sanitation in each area meets the standards;

3. Record the operating income and send it to the manager by SMS.

arrange the venue and set the dining table in advance.

1. Arrange employees' leave reasonably and report to the manager.

2. Arrange the cleaning and inspection of planned sanitation reasonably. ;