How to be a restaurant manager?

Being a restaurant supervisor:

The first thing to note is that you need your management capabilities, and some may only require your personal connections. Be proficient in the service procedures and operating specifications of banquets, private rooms and banquets. Assist waiters to complete their work at any time during the meal and correct and provide guidance for problems discovered in a timely manner. Reasonably allocate employees' work, determine areas, people, positions and responsibilities, bear hardships and stand hard work, care about employees' thoughts and living conditions, take the lead and set a good example.

In terms of dealing with employees, you must punish employees when they do something wrong, or even punish them severely so that other employees and your superiors can understand your requirements for work execution. Your superiors can rest assured of you and your employees. I also know that doing so would be a mistake, and I don’t dare to make the same mistake.

In normal times, treat your employees as brothers, care more and communicate more often, find similar hobbies and interests, and do more activities together

Responsibilities of restaurant supervisor:

. Conscientiously implement superior plans, ensure the normal operation of the restaurant, and actively complete tasks at each stage.

. Carry out employee training, understand employees’ ideological trends, enforce discipline fairly and strictly, and maintain fairness and consistency.

Hospitate guests warmly, put guests first, ensure high-quality service, strengthen on-site supervision, insist on front-line command, and promptly discover and correct service problems.

. Control the operation of the restaurant, strengthen the property management of the restaurant, and master and control the use of various items.

Inspect and maintain the maintenance of restaurant equipment and implement fire safety tasks.

Responsible for the restaurant's personnel arrangements and performance evaluation, implementing rewards and punishments according to the reward and punishment system, and improving employee motivation.

Complete monthly and daily business reports and work summaries, keep abreast of the restaurant's situation, and report problems to superiors in a timely manner.

Extended information:

A good grassroots manager must first be proficient in the theoretical knowledge and business operation skills of his team or department. The most taboo thing in management work is not how strict the rules and regulations are, but whether the process of implementing the rules and regulations is fair and just. At work, you should have a "big belly, tolerant, and an open mind" attitude, and be able to listen to different voices, whether they hold the same opinions or have complementary opinions. Have your own thinking and judgment ability, do not follow what others say, have the courage to take responsibility at work, and have a high sense of responsibility for superiors, subordinates, guests and even the entire society. Good at observing words and emotions, and can analyze guests' psychology and thoughts from their dress, words and deeds, so as to better serve guests.