Extra points management for catering chefs

1. Organizational structure Investigate the existing hotel organizational structure, find out whether there are overstaffed departments and many managers, and formulate corresponding management structure to realize simplification and rationalization.

Two. Personnel training Existing employees, supervisors and managers receive different types of training. The training content is as follows:

1. Train the corporate culture, brand image and work performance of the hotel;

2. In terms of cultivating ideological quality, the themes are: obedience, loyalty, dedication and dedication.

3. Formulate the hotel CI standard management manual, and train the post responsibilities, management system, workflow and working standards of each post; The way of training is brainwashing and testing, because the intensity of training will directly affect the working attitude and efficiency in the future.

The department manager who manages the hotel is to manage the whole hotel. My requirements for managers are that they must have the following skills:

1. The first step in planning skill management is to make a plan. Sun Tzu's Art of War, including Dr. Deming's PDCA theory, P means plan, which requires department managers to make clear and effective work plans, whether it is long-term strategic planning, annual sales plan, talent recruitment plan, quality improvement plan, annual budget, etc.

2. Ability to solve problems This is the best way to test the ability of department managers. Every department has more or less various problems, such as poor quality, insufficient manpower, low morale and outdated equipment. To solve the problem, we must collect information, analyze the problem, find out the root of the problem, and use creativity to find a solution.

3. Develop standard skills. "How can it be a square without rules?" Hotel systems are mainly divided into two categories, one is the front-line department that directly serves customers, and the other is the logistics department that works for the service department. Therefore, department managers should be familiar with market trends and formulate departmental standards and working procedures for their departments.

4. Executive management skills have good executive ability for hotel strategic decision-making, and how to effectively manage quality, cost, progress and service level depends on the high skills of department managers, which requires the willingness and ability to promote self-management in management, which has evolved from external control to self-management, which is commonly referred to as "the ultimate goal of management is neglect"

5. Incentive assessment skills usually use threats to induce employees to have good short-term performance, but if it is to establish sustained performance, it needs a fair and reasonable assessment method and incentive mechanism to motivate employees to work hard for the hotel, and turn performance indicators into employee behavior standards, including interview skills, error correction ability and incentive strategies for employees with different personalities.

6. A team with excellent team-building ability should have the following elements:1> The goal should be focused on 2 >. The relationship between league members should be harmonious and mutually supportive. Working methods should be consistent and flexible. Team skills and team building skills are often needed by departments, mainly including the ability to establish the same background and goals, the ability to reconcile and apply differences among members, the ability to formulate the same norms and integrate new employees, and the ability to introduce the correct direction of the team through experience and learning. And often organize departmental learning and competition activities to enhance the centripetal force and cohesion of the department.

7. Personal management skills As a department manager, you should start from yourself, constantly surpass yourself, set an example by yourself, become an example for subordinates, always keep a happy mood, maintain high morale and self-motivation, and be free from interference and influence from the external environment.

4. In the strategic planning, firstly, the hotel market in the area where the hotel is located is investigated, including grade, hotel composition, service and price. And according to the scale of hotel brand positioning, formulate strategic guidelines and business plans. Put forward the management theme: green, original ecology, health preservation or local characteristics. At the same time, the hotel image is planned, including the internal image: interior decoration style, environmental facilities, employee body image, manners and so on. External image: the external characteristics of the hotel. I think health, health preservation and sanitation are the development trends of hotels, which can create the theme of "green catering and healthy hotels". People went from oral food in the 1970s to eye food in the 1980s, and then to heart food in the 1990s. From working-class people afraid to go out and eat out to staying at home, entering hotels and enjoying services is doomed to fierce competition in catering. At present, the recognized cuisines in Beijing are: Hunan cuisine, which is characterized by freshness, acidity, softness and tenderness. The main course is often Chili, which is not only salty in the north, sweet in the south, but also hot and sour with local characteristics. Cantonese cuisine has a wide range of materials, fine materials, heavy quality and heavy taste, and light taste. Hangzhou dishes is characterized by fine, fresh, crisp and outstanding color and taste. Shanghai cuisine pays attention to real taste, is light and multi-layered, and its quality is salty and distinct. Beijing cuisine is exquisite in workmanship, exquisite in ingredients and light in taste. There are also local brand dishes evolved from cuisines, such as Lijia cuisine and Maojia cuisine. In terms of service, we should not be limited to standardization, but deal with the tendency of humanization, refinement and diversification, and properly integrate art and performance into service. Therefore, when formulating commercial characteristics, mass consumption cannot be ignored. Instead, we should gather popularity with mass consumption, build a brand with high-end consumption, study the market, study customer needs, give full play to brand advantages on the basis of existing hardware advantages, combine hotel reality, take customers as the center and take the market as the guide, seize a huge share of the mass consumption market, occupy a leading position in the middle and high-end catering market, and create a new situation for hotels. Besides, we should start consumption according to the custom that China people have many holidays. For example, the Happy Family Package (catering+entertainment) is launched in the Spring Festival, and the dishes include: family photos, children and grandchildren, and successful careers. And establish a customer file system, regular telephone calls to customers. In management, we should have the idea of "looking at management through toilets" and implement standardized management procedures+strict rules and regulations+humanized management. In terms of increasing revenue and reducing expenditure, reducing costs and hotel costs include catering costs, fixed costs and operating costs. Procurement should combine local procurement and off-site procurement to find primary sources. And be familiar with the time and place of special materials in each market. To save, it is necessary to extend the use cost of various electrical appliances, control the waste of oil, salt, sauce and vinegar in the kitchen, and advocate saving water and electricity. It is necessary to implement the management mode of separate purchase and payment. In terms of sales, we mainly focus on public relations, develop public relations salesmen (the treatment is guaranteed salary+commission), launch hotel consumption cards, and give more discounts for one-time purchase. At the same time, contact and negotiate with travel agencies. In a word, the management of the hotel is profound and varied. Diversification and continuous operation can also be carried out, but the center is elegant environment+exquisite dishes+thoughtful service+preferential activities, which will generate benefits with corporate culture and benefit with characteristic services.