What are the key points of on-site management for hotel restaurant supervisors?

1. Be present in person at critical times

In daily operation and management, there will be many things to deal with, but time must be allocated reasonably. The most important thing for managers to do when dealing with problems is still Advocate on-site management and be present on site. Don't listen to reports or give instructions. Only when you get to the scene will you get the most accurate information, thus reducing decision-making errors caused by unclear information transmission. As a hotel company, we often have large-scale receptions, during which you may not be able to help employees with many specific tasks, but as long as you are present, employees know that our leaders are always with us! At the same time, your other role on site is to discover problems, help employees fill loopholes, and avoid mistakes. So what is the critical time? There are large-scale receptions, VIP visits, major complaints, etc. The most important thing is that critical time is in the hearts of every manager!

2. Frequently inspect key positions

The hotel is divided into three parts: the operating department, the functional department, and the security department. It is also divided into first-line and second-line employees. Dedication and mutual cooperation ensure the smooth progress of all work. Every hotel and every department has its key positions. We often advocate that "putting the right people in the right positions" must be determined after assessment, screening, and trial. This is the criterion for selecting people. Use the material. But what are the key positions? My understanding of key positions is: positions that involve a wide scope, are highly functional, cause large fluctuations, and are difficult to take remedial measures are called key positions. Positions like this require frequent inspections, more questions, more assessments, more training, and more conversations to accurately grasp employee dynamics. If signs of an accident are discovered, in-depth investigation is required to find out the cause. I am in housekeeping management, and I will give you an example: the reservation department, which is highly functional, controls the early rental of rooms. If room reservations are missed due to negligence during the peak season, it will be difficult to make up for it. Therefore, managers should keep key positions in mind!

3. Do the key things personally

Every manager has subordinates, and it is our unshirkable responsibility to train them. Strictly demand him in business, care about him meticulously in life, and cultivate him through words and deeds. But managers should be sure that everything is not left to their subordinates. During the training process, the things you entrust to them are controllable within your ability. If you can't grasp it well, it's best to Do it yourself. Some managers are used to leaving it to their subordinates to explain their principles clearly, but problems will eventually arise because managers rely on their professional skills and work experience and the actual situation to do things, and the subordinates are not enthusiastic enough. The same thing goes wrong. So what are the key things? Key things are related to the overall situation, have strong planning and high professional requirements, such as: annual budget plan, which is related to the hotel or department's operation throughout the year. We all know that the budget is based on 1. the boss's expectations. 2. Historical data. 3. Weekly market analysis. It is very planned and does not take into account the big impact on the whole year's operation. This kind of thing is the key thing, and the manager must do it personally. So, key things every manager should keep in mind!

Management is an art, and we must constantly summarize it from practice to guide practice