What are the Common Problems in Restaurant Management —— 20 Common Problems in Restaurant Management (2)

What are the Common Problems in Restaurant Management —— 20 Common Problems in Restaurant Management

Insufficient heating or air conditioning

1, in? Front office service operating standards and workflow? The on/off and temperature setting of the air conditioner must be clearly stated, which requires employees to strictly abide by and control the temperature of the service area in advance;

2. If any guest has any complaints about the air-conditioning temperature uniformly set by the hotel, he/she should meet the guest's requirements when the power supply and equipment allow;

3. In case of air conditioning failure, tell the real situation when guests order food (guests who order food in advance) or arrive at the restaurant (guests who order food in advance), and some guests will decide how to arrange it.

Loss of business information or employees' money and goods

1, in the case of affordable economic investment, it is best to install a monitoring system in the hotel, and then install cameras in important locations;

2. Each department should have a special person to register and keep the collected business data, and the custodian should strengthen his sense of responsibility and alertness;

3. Important or single business data with high value must be properly kept and locked against theft;

4, the keeper should always count important business materials, found lost immediately report to the competent leadership;

5. Educate employees to take good care of their money and things, strengthen anti-theft awareness, don't put valuables in lockers and dormitories, lock doors and windows when sleeping at night, and put away valuables;

6. Formulate a severe punishment system to severely punish the theft of internal employees;

7. In case that the clues of lost business materials cannot be found out, the responsible person shall be punished according to the management regulations.

The cooperation between departments is chaotic and tacit.

1. Organize the cooperative relationship diagram between internal departments and posts. Each cooperation item has a clear responsible person, and organizes employees to learn and understand, so that each employee knows his position in various cooperation relationships and how to deal with it.

2. If employees don't know how to deal with the cooperative relationship at work, they should ask the competent leader in time, and can't take messages or even give orders by themselves.

3. Employees can refuse to cooperate with behaviors that do not conform to the cooperative relationship and management procedures, and report to the supervisor in time;

4. All departments are not allowed to go their own way, and everyone is required to put the overall interests of the hotel first, and they are not allowed to shirk and blame each other. For unreasonable and irregular cooperative relations, it is necessary to coordinate and solve them through management meetings and improve management norms as soon as possible.

In all the messy thoughts, employees who violate the management system and regulations should be held accountable for their negligence in strict accordance with the management regulations.

Large waste of materials and low gross profit margin.

1, in? Kitchen production operation standards and workflow? And then what? Food production standards? In this paper, the inspection, acceptance, use and storage standards of materials and the ingredients standards of dishes should be clearly defined to prevent random waste of materials;

2. Hotel managers will randomly check the storage and use of materials in refrigerators, storage racks and boxes, put forward rectification opinions and improve the management system;

3. Synthesize the food price and raw material cost of the hotel's main competitors, formulate reasonable food price and promotional preferential measures, and conduct correct cost analysis;

4. After a period of operation, according to the analysis of the production cost of the kitchen in the early stage, put forward the requirements for the gross profit index of the kitchen, and link it with the performance of the kitchen staff.

Often steal guests' belongings.

1, in the case of affordable economic investment, it is best to install monitoring systems in hotels, and then install monitoring cameras in important locations;

2. The hotel should make relevant accident plans and teach employees how to deal with these special situations;

3. Educate employees to strengthen their awareness of prevention, and report suspicious personnel and suspicious circumstances to the competent leader immediately;

4. Service personnel should take the initiative to remind customers to keep or carry valuables when they sit in and leave the store;

5. Corresponding tips should be posted in a conspicuous position in the store to remind customers to keep or carry valuables;

6. When the guest's property is lost, the manager should actively cooperate with the guest to find clues, or assist the guest to report the case, try to appease the guest, and then give the guest a reasonable solution according to the situation afterwards to minimize the responsibility of the hotel.

Can't find service supplies when in urgent need

1, all departments should register the recipients and hand them over to special personnel for safekeeping;

2. All service articles should be placed or stored in a fixed position according to regulations, and put back in place in time after use;

3. If someone borrows an iou for something that should have been opened, return it immediately after use;

4. If any items are lost, the custodian is responsible for compensation.

The computer ordering system is a mess.

1. Choose a system supplier with mature technology, good reputation and good after-sales service;

2. Before the opening of the business, the supplier of the ordering system should carry out systematic and intensive training for employees in relevant positions of the hotel until they are proficient in using skills;

3. The hotel should set up a professional network administrator to undertake the daily maintenance and simple data modification of the ordering system;

4. All dishes, drinks, cigarettes and other products should be clearly classified and coded, and fixed production booths and fixed printer failure booths should be determined (the principle of proximity and convenience);

5. Try to avoid introducing new dishes that are not in the computer system. If new dishes need to be introduced temporarily, it is necessary to manually set the production stalls to ensure the accuracy and timeliness of the products;

6, regular maintenance and repair.

The estimation of dishes during peak hours is clearer.

1. When planning kitchen equipment, the storage capacity under full load should be considered, and sufficient storage equipment and storage space should be prepared as far as possible;

2, the kitchen should be based on the judgment of the business situation, in the case of storage conditions permit, appropriate to prepare more materials;

3. If the reservation exceeds the routine, it should be replenished immediately;

4. If the supplier can't meet the supply demand of the hotel, replace or increase the supplier as soon as possible.

Employees have resigned.

1. Issue a complete human resource management system and employee handbook, clarify the responsibilities, rights and benefits of employees in each position, and formulate reasonable salary and welfare policies to make management and rewards transparent and standardized;

2. Employees must receive systematic and strict job skills training after entering the job, so that every employee can feel the standardized and orderly management of the enterprise and be full of expectations for their work and career;

3, managers should care about the physical and mental health of employees, often talk with employees, and solve the practical difficulties of employees within their power;

4. Enterprises and managers should be honest with their employees and not change frequently. What they promised must be done, and there should not be too much arbitrariness in management.

5. Be good at using opportunities to educate employees about collectivism, carry out various forms of corporate culture activities, and cultivate employees' sense of collective honor and loyalty to the enterprise;

6. Provide excellent employees with unobstructed popularization space and learning opportunities, and set a good example.

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