How to be the director of a small business hotel?

How to do a good job in hotel management (foreman)

First, the meaning of "management"

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.

The basic outline of planning, organization and leadership is as follows:

Planning: Management that defines management objectives and specifies ways and means to achieve these objectives.

Organization: a management that reasonably divides production and business activities or work, coordinates and rationally allocates and uses resources, and correctly handles the relationship between people.

Leadership: The process that a person exerts influence on others is called leadership, and the leader: the person who exerts influence is called a leader (in order to achieve the goal, he instructs others to influence others' behavior).

The role of leadership: induce or persuade all subordinates to do their best and consciously contribute to the realization of organizational goals. 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.

2. Maintain good cooperative relations with other department heads, and communicate and coordinate with each other in kitchen and logistics.

3. Understand why you should do it, what you should do, how to do it, what to do, and how to correct it when it does not conform.

Third, the foreman's responsibilities

1, carry out the instructions of the manager and carry out the work in detail.

2, responsible for leading the whole class staff in accordance with the restaurant service regulations and quality requirements, do a good job of reception service, cleaning, introduction and promotion of various dishes, watering, etc.

3. Master the number of tables, requirements and standards reserved for the banquet in the restaurant that day, and be aware of it.

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； p & gt

Responsible for the collection, distribution and storage of team 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； p & gt

Lead employees to do some recreational activities.

9, division of labor distribution of meals, rationalization.

Verb (abbreviation of verb) How to have a meeting after class?

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. Criticize the mistakes made in the work and point out the ways to correct them.

4. Praise the good things you have done in your work and introduce them to everyone.

6. How does the foreman look at the post?

1, know the position and station number of the job attendant, and the new and old employees match each other.

2, understand the position of the guests in this area, as well as the menu.

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 and provide corresponding services.

7. Strong flexibility, timely handling and reporting when problems are found.

Seven, how to guide the operator to watch the post?

1, the waiter mainly serves the guests and knows where to look.

2. Who is the job matching person?

Know the dishes and drinks ordered by the guests in the stands.

4. Do a good job of mutual assistance service in this position.

When the waiter walks away, he should greet the matching staff to watch the post together and help them watch the post.

Managers can master and apply the art of management from the following aspects.

First, we should be good at establishing our own prestige and comprehensively improve our own quality (including professional level, management ability and personal accomplishment). Only in this way can employees admire you, respect you and obey you.

① Professional quality: including professional knowledge and skills.

② Personal qualities: manners, gfd, manners, etc.

③ Management level: We should master certain management theories and knowledge, sum up experience and improve our own level.

2. Lead by example and influence subordinates by example.

The power of example is infinite, which needs employees to do. They should do it first, stipulate what employees can't do, and never "deviate".

3. Do not engage in bureaucracy

Bureaucracy can only alienate the relationship between cadres and the masses, and do more harm than good.

4. Be brave in taking responsibility.

The more managers try to shirk their responsibilities, the less respect they get from employees.

5. Hope and support subordinates to achieve excellent results.

I hope and support my subordinates to achieve excellent results, which can not only win the respect of waiters, establish personal prestige, but also mobilize the enthusiasm of employees.

Second, promote democracy and attach importance to communication with employees.

A hotel manager said, "If you treat an employee like a cow, he wants to be a human being. If you treat him as a person, he wants to be a manager. He should not only convey the instructions from his superiors to his subordinates, but also pay attention to their voices and strengthen emotional communication with employees. "

Third, create good interpersonal relationships.

Fourth, impartial, impartial to prevent relatives from cooking, unfair, well-founded, not emotional.

Five, care about the work and life of employees

Six, good at using language art (humor)

Seven, pay attention to the art of criticism

1, criticize and seize the opportunity.

2. When criticizing employees, pay attention to sincere attitude and euphemistic tone.

Criticism should be directed at things, not people.

4, when criticizing employees, pay attention to listen to each other's explanation.

Don't criticize employees in front of subordinates and guests.

6. Learn to "reserve criticism"

Master the art of delegated work

Nine, pay attention to the work arrangement method

1, strict, not strict calendar

Give orders, but don't forget to help

3. Maintain authority, but don't refuse to listen to the opinions of employees.

4. Explain and communicate well.

Ten, keep a certain distance from employees.