How to be a grass-roots hotel manager?

Management: it is to coordinate the allocation and utilization of all resources through the process of planning, organizing, leading and controlling work to achieve organizational goals. Among them, the basic overview of planning, organization and leadership is: planning: a management organization that determines management objectives and specifies ways and means to achieve them: a management leader who rationally divides production and business activities or work, coordinates and rationally allocates and uses resources, and correctly handles interpersonal relationships: a process in which a person exerts influence on others is called leadership, and a leader: that is, people who exert influence are called leaders (in order to achieve goals, the role of a leader is to induce or persuade all subordinates to do their best. Leadership is not only a function of management, but also an important aspect of management. The ability of effective leadership is only one of the necessary conditions for an effective manager.

Second, as a grass-roots manager, know your scope of work.

1. First, cooperate with the manager to manage the area under his control. Second, we have a good cooperative relationship with other department heads, kitchen and logistics. Third, understand why to do it, what to do, how to do it, how to do it, and how to correct it if it does not meet the requirements.

Third, the foreman's responsibilities

1, carry out the instructions of the manager, and specifically implement all the work; 2, responsible for leading the whole class to do a good job of reception service, cleaning and hygiene, according to the restaurant service regulations and quality requirements to do a good job of introducing, promoting and sprinkling various dishes; 3. Master and understand the number of tables, requirements and standards reserved for the banquet in the restaurant that day, and be aware of them. 4. Participate in and urge employees to prepare meals by hand. 5, keep close contact with the kitchen, timely reflect the opinions and requirements of the guests. 6. Deal with the guest's complaints and criticisms and report to the manager in time. & lt/P & lt； & gt

Responsible for the collection, distribution and storage of shift materials. 8. Make a comprehensive inspection of the restaurant before meals, check the preparation of tables, chairs and tableware according to the specifications and standards, and explain the menu to the waiter. 9. When guests enter the restaurant, they should take the initiative to greet the guests and take their seats in rows. 10. Be responsible for handover, make handover records, and carefully check the attendance of personnel in this area. 1 1. Seriously complete the temporary tasks assigned by the manager. 12. Be responsible for guiding important guests and thanking them for seeing them off. 13. Be responsible for saving, storing and maintaining water, electricity and mobile materials in this area.

Fourth, how to start the pre-class meeting

1, the queue formation is arranged neatly. 2. Count the number of people and check the number of people who should arrive in the area. 3. Check employees' gfd. 4, convey the instructions and notices of the boss. 5. Dining precautions. 6. Explain special dishes and knowledge, as well as clean dishes and new dishes. 7. Oral assessment of food evaluation knowledge. & lt/P & lt； & gt lead employees to do some recreational activities. 9. Distribute meals according to the division of labor and rationalize them.

5. How to greet 1 after class and line up neatly. 2. Count the number of people and check the number of people who should arrive in the area. 3. Criticize the mistakes made in the work and point out the ways to correct them. 4. Praise the good things done at work and introduce them to everyone.

6. How does the foreman look at the position 1 and know the position and position number of the job attendant, so that new and old employees can match each other. 2. Understand the situation of the guests in this area and the menu ordered. 3. Adjust the service personnel appropriately according to the passenger flow; 4. Make up for the lack of service personnel; 5. Supervise the standardization of services and provide on-the-job training and guidance; 6. Assist service personnel to do the corresponding service work; 7. Be flexible, handle and report problems in time.