Seek a medium-sized hotel management system.

1) obey the leader of the foreman and make good preparations before meals;

2) Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve service quality;

3) Continuously improve the service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness;

4) Diligent hands and feet, eye-catching, eloquent, and timely provide services to customers;

5) Be familiar with the menu and drinks, actively promote to the guests, and fill in the guest's menu and drinks list according to the specifications;

6) Do a good job in replacing tableware, linen and miscellaneous items in the restaurant;

7) Actively participate in training and training, constantly improve service skills and skills, and improve service quality;

8) Keep in mind that it is not difficult to satisfy guests, but more smiles, more greetings and more services are needed.

Solution of modern catering enterprise information management system (including the application of modern catering software and network engineering)

Features:

1, ultra-low hardware equipment requirements, which can save nearly 60% of investment funds; 2. Provide a full-function module at one time without upgrading; 3. Excellent reliability and safety; 4. Unique managers monitor performance in real time.

Rules and regulations replication system of modern catering enterprises

1, enterprise organizational structure subsystem; 2. Employee handbook subsystem; 3. Responsibility subsystem of department manager; 4. Department health management and supervision subsystem; 5, emergency catering software processing subsystem; 6, safety/fire management subsystem; 7, department post standardization service/operating procedures subsystem; 8. Supervision and assessment management subsystem.

The kitchen is the core of the catering industry and an important place for production, which directly determines the rise and fall, life and death of the hotel. It takes years of accumulation and huge investment to establish a corporate image and build a famous brand enterprise. There must be detailed management regulations and excellent management team to achieve unified standards, norms and processes, improve work efficiency, reduce costs, ensure the standard and quality of dishes, improve service speed, and process kitchen raw materials to produce finished dishes.

The output of Cantonese chefs has always been the most prominent part of our work. Over the years, relying on the huge domestic chef human resources, we have successfully provided excellent Cantonese cuisine chef export services for many catering enterprises in Tianjin, Anhui, Sichuan, Changsha and other places. Welcome to cooperate fully with local catering enterprises!

Chef export service process

1. According to the comprehensive situation of catering units, negotiate with enterprises and make kitchen operation plans.

2. According to the business area, choose the chef, adjust the improvement degree of the main Cantonese cuisine, and insert other dishes to adapt to the tastes of local diners.

3. Determine the number of senior chefs, junior chefs and the total number of kitchens.

4. Determine the positions of wok, flower board, miscellaneous (steamer), seasoning, water table (sashimi), roasted meat and snacks.

5. Negotiate the total contract salary and the proportion of scheduled funds.

6. When necessary, catering enterprises can send people to Shenzhen to inspect and manage the production and operation of restaurants.

7. Formulate comprehensive gross profit margin, cost control, manpower control and target business plans for medium and long-term products, menus, special dishes and catering software.

8. Sign a kitchen contract agreement with the enterprise.

9. Determine the time and details of the staff in each position of the chef.

10. Consider the full cooperation of kitchen and floor and marketing.

1 1. Implement the operation of the kitchen system.

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Job responsibilities, seat capacity, staffing

General manager's project analysis, market positioning, overall management, overall planning and senior management control.

The food and beverage director is responsible for the overall management of the food and beverage department, the communication, contact and coordination between the kitchen and the floor, and the development of products that guests like together with the chef.

The chef is responsible for the overall management of the kitchen, cost control of catering software, ensuring gross profit margin, personnel management, making menus and developing new products.

The floor (restaurant) manager is responsible for the management of manpower and goods on the floor, communicating with important guests and feeding back complaints from guests in time.

The chef of the graded chef assists the chef in managing the graded product management.

The chef in the kitchen cooks the products produced in the kitchen.

Barbecue chefs cook barbecues.

Dim sum chefs make dim sum products.

The floor supervisor assists the floor manager in the overall management of the restaurant floor (this position may not be established according to the size of the restaurant).

The floor minister assists the floor supervisor to manage the restaurant and manage the shift and area.

Greeters (customers) accept reservations, allocate rooms, guide guests according to procedures, and make daily passenger flow reports.

Floor attendant's pre-meal, inter-meal and after-meal services, furniture, linen and tableware arrangement with catering software, and environmental sanitation.

Bandi Gel is familiar with sauces and utensils of all dishes. Control the reasonable rhythm of cooking.

Bar students provide cigarettes and drinks that guests need and receive them according to the rules. Make daily sales report

Cloth washer sends cloth to clean, count, collect and register, and manage employees' work clothes.

Purchasing and warehouse management: Material purchasing and warehouse management are carried out according to the purchase order of the day when the kitchen department first contacted.

Finance (cashier)

Manage funds, make reports, take stock of warehouses, control and supervise the purchase of materials in kitchens and bars.

As a hotel owner, you can't understand cooking, but you can't help but know the contents of this film, such as hotel training, situational TV teaching films, the secret of restaurant management, the secret of prosperous business, clever promotion and clever profit-making methods.