How to be a catering manager

Question 1: How to be a good hotel manager. I think a hotel manager must first learn to be a good person and be able to mediate when employees have conflicts. Then, you must know how to learn. The competitiveness in this industry is very high. We must learn from our peers, constantly innovate our own dishes, and constantly improve our service quality. Of course, we can think more about customers, do some draws and give away some things. When customers are dissatisfied, we must be able to face it and endure it. In short, a good manager must pay more attention to the development of the hotel. Manage employees, improve the environment, and create a hotel that satisfies guests.

Question 2: How to be a good restaurant manager▲ Responsibilities of a restaurant supervisor

1. Responsible for the daily management of the restaurant, and maintain close contact with the kitchen to ensure the service quality of the restaurant. Reports directly to the Restaurant Manager.

2. Attend weekly business meetings, report on the work of the restaurant, and convey the spirit of the meeting to employees.

3. Inspect the work.

(1) Inspection work: Check the arrangement and intactness of equipment, furniture, and tableware every day.

(2) Check service supplies and cleanliness, and check inventory materials;

(3) Check employee appearance.

4. Host daily pre-dinner meeting and arrange service work for the day.

5. Understand the situation of the day’s dishes from the kitchen, and arrange key dishes to promote.

6. Sign for food and materials.

7. Properly handle customer complaints and inquiries.

8. Do a good job in employee attendance and evaluation

9. Do a good job in restaurant property management.

10. Responsible for employee training.

Supplementary information from the respondent 2009-07-10 10:20 ▲ Responsibilities of the restaurant floor monitor

1. Responsible for checking tables, chairs, tableware and other necessities in the working area of ??the group and other necessities, and the hygiene conditions are directly responsible to the restaurant supervisor

2. Work with the waiters to prepare for the meal.

3. Provide technical guidance to the waiters in this group.

4. Check the appearance of each waiter in the group before taking up the job.

5. Responsible for providing quality services to VIPs.

▲ Responsibilities of the restaurant team leader

1. Assist the kitchen in preparing sauces before meals.

2. Coordinate the work on the floor and kitchen and deliver relevant information in a timely manner.

3. Reasonably allocate manpower.

4. Check the appearance of employees in this group.

5. Keep various work records related to this class.

▲ Banquet Supervisor Responsibilities

1. Responsible for leading banquet department employees and conscientiously completing various banquet reception tasks.

2. Care about employees’ work, study and life, and understand their ideological trends.

3. Handle guest complaints in a timely manner and improve the service attitude and quality of the banquet department.

4. Pay close attention to the maintenance and storage of equipment, and strive to reduce the loss of tableware and utensils.

5. Responsible for the business training of waiters.

6. Pay close attention to food hygiene and strictly manage food environment hygiene, tableware hygiene, food hygiene, operational hygiene and personal hygiene.

7. Coordinate well with other departments.

8. Be familiar with the restaurant layout, table design, dishes and service specifications for various banquets.

9. Reasonably arrange manpower and tableware to ensure that the banquet goes on time.

10. Skilled in preparing banquet menus.

Question 3: How to be a restaurant manager? You must have rich experience and understand a variety of restaurant business forms, such as buffet, seafood, hot pot, beef, etc., and you must have rich professional knowledge. , have a deep understanding of the basic knowledge of service process, dish delivery process, dish processing process, sanitation and organization, etc. It takes time to understand the above, and you cannot rush for success. In the process of accumulating these, as long as you do things seriously and consider all aspects, you will be a good person in charge.

The specific job responsibilities of the branch manager as I understand them are:

1. As a human being, all work is done by employees.

Understand employees’ work dynamics and psychological fluctuations, and solve their practical difficulties so that they can work with peace of mind. Sometimes a greeting, an action, and a look from the branch manager cannot be replaced by the store manager and chef. Just as some of our ideological work needs to be done by the chairman, others cannot replace it. Some employees at Youyi Store are in relatively difficult financial circumstances due to family reasons, so every time they are given appropriate care in terms of bonus distribution, they take time off to go home and take the initiative to give them a few days off next month to offset their vacation. If you are short of money when you get home, put some money in advance to meet your urgent needs. Although we cannot fundamentally solve the difficulties of employees, we can help, care and care within our ability.

2. Position the branch’s business philosophy.

Each branch has a different location, decoration, and customer source composition. Where do our customers mainly come from? As a branch manager, you need to analyze these customers in your daily work to understand what they need most and focus on it. For example, Youyi Store's main source of customers in the morning is work meals and food delivery, and "fast" is the focus of the morning work. All morning work, the front office and the back kitchen must be carried out around the center of "fast". The main source of customers in the afternoon comes from family, classmates, company dinners and a few business banquets. Affordability and value for money (including dishes, services, prices) are the focus of the afternoon's work, so sometimes the business needs to be separated Made to do. And the guiding ideology of this work must be clarified and instilled in employees and backbones many times so that they can understand, accept, and implement it.

3. Understand the changes in the customer source

The composition of the customer source is not static. Even for a ten-year-old store like Youyi, its customers are constantly changing. With the development of the city, residents move, some companies close down, some companies are established, some employees change jobs, students graduate, and freshmen enter the school... These will cause the customers who are familiar with us to leave, and the new customers to us. If we don't understand and are not familiar with it, our business will slowly decline over time, and it will be a slow decline, and we will relax some of our due vigilance. If some old customers of a store don’t come for a while, you should get to know them and visit them. Publicity should also be something we do all year round.

4. Guide daily work and solve existing problems in a timely manner

The catering industry is purely manual labor. Some problems cannot be solved once and for all. In daily work, problems often arise. If problems of one kind or another occur repeatedly, as a branch manager, you don’t have to do everything personally. If you find some problems, point them out and leave them to the store manager and chef to solve them. You can help them come up with ideas and solutions. However, when it comes to signs of a greater impact on business, you must maintain a high sense of sensitivity and immediately come up with plans for immediate rectification. On the morning of December 15th, the work in the entire front office and back kitchen was not very smooth and seemed quite hectic. In one private room, customers left because the food was not served in time. As soon as the business in the morning ended, I immediately held an emergency meeting with the participation of the front office and back kitchen staff. After finding out the cause, I came up with a solution and instructed the front office and back kitchen to implement the solution.

Question 4: How to be a good catering manager? Stand high and think about whether the place you are in is a place with a lot of traffic. If not, no matter how hard you try, it will be in vain. The other thing is innovation. If you have time, you can buy a book about "Sandian Management" and it will help. You can solve it or go to a manager training class! As for the employees, you need to organize a team that is completely in line with the management of your restaurant! Advance together and retreat together! Finally, I wish you all the best in your career! Passersby!

Create a harmonious group, make everyone feel happy doing things, treat guests enthusiastically and from the heart, and over time, guests will naturally be willing to come

Question 5: How can I be a good catering manager? The catering industry has always been a mixed-staff environment that is difficult to manage. Therefore, how to manage restaurants well has become a headache for many managers. Here is how to manage restaurants and how to be a qualified restaurant management expert. The following summarizes six points to wish you success in restaurant management. 1. Being sincere to people and being loyal to the company are prerequisites for catering managers. Honest catering managers must seek truth from facts at work, adhere to principles when it comes to right and wrong, communicate openly with employees, and be brave enough to face mistakes. If you can persist in doing this, you may become an excellent catering manager. Only by being honest can we work seriously and dare to take responsibility. Honesty is the minimum moral standard for being a human being. If a catering manager does not even have the character of honesty, fails to fulfill his promise to employees, and uses so-called smart "catering management skills" to deceive employees to achieve work performance, then "the wolf is crying" "The protagonist of the story may become you. 2. Basic requirements for good collaboration spirit in catering management. As market competition intensifies, catering management must pay more attention to the improvement of overall capabilities. Only when the overall quality of a team improves can a restaurant gain sustainable development. To improve the quality of the team, in addition to improving the quality of catering managers and employees, it is more important for catering managers to improve their collaboration capabilities. Without collaboration, a team composed of the best individuals will be scattered and have no competitiveness at all. . 3. Catering management through corporate culture is an essential weapon. The corporate culture of a catering enterprise is a concentrated expression of the personality charm and management philosophy of the catering management decision-making layer, and is an invisible code of conduct for employees. As a manager, you have the responsibility to regularly promote corporate culture to employees through various methods, and to lead by example and set a good example. Catering managers should be good at creating a strong cultural atmosphere, and through propaganda, let employees accept and integrate into their work. 5. Catering management needs to continuously strengthen employees’ service awareness. As competition in the catering industry becomes increasingly fierce, service has become one of the main competitiveness of catering companies. High-quality service levels have also become the most important market access certificate for restaurants. Not only does it require Providing good services to customers requires a strong sense of service. As a catering manager, you need to continuously strengthen your employees' service awareness and make it a unique charm. 6. Continuous learning is the eternal task of catering management----the management process is also the process of my learning and improvement. There is no end to learning and there is no end to improvement. In today's society, if you don't learn, you will fall behind and face the risk of being eliminated. Don't "retire honorably" from your position as a manager just because you "forget to learn".

Question 6: How can I be a good catering manager? Hello! I am a professional catering manager who has been engaged in catering for 13 years. I guess you are still very vague about the concepts of hotels and catering. I think I can Help you get to know the job of this catering manager. I will give you some tips for professional managers to practice. As long as you understand the following points thoroughly, you will know what to do.

Hotel: More than 10 business departments can be called hotels, which are generally summarized as tourism, entertainment, leisure, catering, shopping, etc., and at least they are called hotels or clubs.

Catering: Food establishments that provide food and drink, including restaurants/restaurants, teahouses, restaurants, etc.

Being a food and beverage manager is easy, but doing it well is not that simple. As a competent catering professional manager, the quality requirements are relatively high.

First of all, you must know how to shape the external temperament and image of a catering manager. The external temperament and image of a manager is a manifestation of the results of spiritual practice. Not everyone has this temperament and image, and not everyone can learn it. It depends. How do you view your current position and work as a catering manager? The following are tips to teach you how to be a good manager. I suggest you read and think about them often. This will be of great help to you. As long as you understand it, you will never ask others what to do in the future.

Self-guided quality training for professional managers

1. What do you do? Do you love your current job? (I work in catering, I love this job very much, and I am very happy)

2. Do you love your current position? Do you respect your current position? (I am very satisfied with my current position. I attach great importance to this position and have very high requirements for myself. I always remind myself that I am a manager. I am required to be generous and decent regardless of walking, talking, expressions, eating, body movements, etc. , no indecency allowed)

3. Whose temperament do you admire most? And you? (I admire XXX the most. He is free and easy, personable, pertinent in tone, decisive in dealing with things, etc. I also want to...) 4. What kind of impression do you want to leave on your subordinates?

5. What impression do you want to leave on your guests?

6. How can you make people respect you?

7. What conditions must you possess to play this role well?

8. Are you working for your boss? Or do things for yourself? Why? (For yourself, if you do well, you can improve your reputation and thus your professional value; improve your ability to do things; enrich your work experience; strive for more connections; develop good habits of loving work and learning, etc. , too many...)

9. Since you work for yourself, how much time are you willing to spend on work or study in an average day?

The above are the most basic quality cultivation questions. If your answer does not match any of them, then I suggest you find another way to make a living!

I sleep an average of 4 hours a day, work 14 hours a day, and spend the rest of my time on socializing and studying. Hope you do better than me!

I have a lot of information on catering. If necessary, please leave me a message on Baidu!

Question 7: How to be a catering manager. In general, you need to If he wants to be a good catering manager, he must be conscientious, treat every employee well, and communicate with them frequently, so that he can have a good grasp of the employees' ideas and take appropriate measures.

Question 8: How to be a restaurant supervisor and retain guest service skills. In real life, many hotel owners may not necessarily engage in catering management from the beginning. Although there are more and more laymen doing catering, most of them can easily lead a group of expert chefs to run the hotel very successfully. The reason for this is that the secret to receiving guests on the floor is classified management of customer files. In order to better serve customers, the floor manager should develop customer files and collect customer information, such as name, position, work unit, etc., and even some details need to be collected. For example: how many cars does the customer have, their license plate numbers, who they often dine with, family members, personal and family hobbies, etc. Collect it in a timely manner and input it into the computer to save it, which will become an asset for waiters, marketers and other jobs. 2. The waiter fills in the feedback form. At present, many hotels are popular in collecting customer feedback information and use it as one of the basis for improving the dishes. They call it the customer feedback form. Generally, a form is made and placed in a fixed place in the lobby. It is not true that it is filled in by the customer, because sometimes the customer does not leave a message, and even if they leave a message, it is not a true expression of their feelings. The customer information record form should mainly record the following items: the guest's name, position, unit, eating habits and hobbies of the guest of honor, etc., and require these to be filled in by the waiter.

As for how to collect this information, this requires the waiter to "see in all directions and listen in all directions," and needs to carefully observe the entire service process. The waiter can obtain some effective information from the guest's actions and language. For example, he can observe his preference for the dish when the host or guest introduces the dish; another example is to carefully observe the guest's movements, eyes, chopsticks, direction and position of the dish. , which also shows that he frequently appreciates and likes this dish. The waiter can fill in the guest's special days, habits, hobbies, notes, etc. by observing the customer's language when toasting. When training waiters on a daily basis, it is important to train employees' eyes and ears to pay attention to the strictness and behavior of customers. Make it a habit and then slowly accumulate it into experience. 3. Answer the phone and be known for being able to address them directly. You should not use too many words when answering the phone, but you must be cordial. She believes that the way other waiters answer the phone is too formal and has almost no sales effect. Therefore, she firmly opposes the waiters using words such as welcome and hello. On the contrary, she requires all answering staff to directly address their names or positions. . In order to ensure that the waiter can accurately call the customer's name or title, she introduced a caller ID link, which connects the phone to the computer. As long as a call comes in, the phone will automatically tell the customer's information, making it clear at a glance. Four details reflect the improvement of service quality. The service has truly reached the level of detail and consideration, so that new employees can call the guests by their names as much as possible. Those who have met once will be able to greet the guests from a distance the next time they come and greet them. Address the person by name or title affectionately.

Question 9: How to be a restaurant supervisor. My friend upstairs talked a lot about general issues, and it was like a training draft.

Let me talk about the first issues to pay attention to:

The key is to figure out what work this hotel requires you to do, each hotel is different.

Some require your management skills, some only require your personal connections (which can open up a lot of customers),

Some do not require anything, they only need a person to help you after an emergency. Those who can memorize it...

Once these questions are clarified, let’s ask how to be a good catering supervisor.

As for the relationship with employees, there are many details, but I still want to mention a few key points:

First of all, you must "forget" your identity as a supervisor in front of employees, otherwise...

Secondly, you must "care" for your employees in front of your boss and be more considerate, otherwise...

In addition, you must also pay attention to "morality and conduct". Employees like you from the bottom of their hearts. It works better than any management secrets!

Question 10: How to be a catering reception manager? One must be familiar with the dishes, the other must understand health and nutrition knowledge, the third must understand the entire process, and the fourth must have charisma. To have charisma, you need to communicate more with colleagues. Only in order to gain recognition from the other party and have the ability to receive public relations