The management system of the restaurant

1. Code of Conduct.

1. Grooming and appearance should be dignified and generous, warm and polite hospitality, uniform uniforms and work number plates during work. Wearing jewelry is not too flashy, makeup is not too heavy, and the nails are not too long and too decorated.

2. When meeting guests on the road, they should take the initiative to greet warmly and give way. Treat guests with a natural, generous, steady, enthusiastic and polite attitude, greet guests with a smile, and use honorifics. Do not judge people on the basis of skin color, race, creed, or clothing.

3. When talking to guests, you should stand upright, pay attention to politeness, do not look left and right, bow your head or raise your head, listen to the conversation of the guests attentively, do not grab the conversation with the guests, do not interject halfway, do not argue with the guests, do not force the words, the conversation is measured, the tone should be gentle, and the language should be elegant.

4. Obey the leader's arrangement and do a good job with due diligence. Do not make loud noises, talk or laugh when working, and do not affect the work of others.

5. Strictly abide by the post discipline and abide by the work discipline. Pay attention to work efficiency, and get things done every day.

6. Be refreshed and use civilized language when answering the phone. Be timely and accurate when transferring calls or calls.

7. Use the phone with care and care. Don't miss the phone, and apologize to the other party before the phone rings for a long time.

8. Respond to the things arranged by the leader or the things done for others in a timely manner.

9. Do not use the company's tools and facilities or occupy working hours to do private things.

2. Work discipline.

1. Arrive at work according to working hours, and those who leave their jobs without the approval of the leader during working hours will be treated as absenteeism.

2. Punctual attendance every day, it is normal to be late for less than 10 minutes, and late for more than 10 minutes. Leaving work early is considered an early departure. If you are late for more than 30 minutes, you will be treated as absenteeism for half a day.

More than two hours will be treated as absenteeism for one day. Employees who do not take leave to work in the future will be treated as absenteeism and will be deducted two days' wages per day.

3. If you are late for more than 15 minutes due to accidental events, you can be allowed to reissue the false note if it is found to be true by the office.

4. The office will check the posts of various departments from time to time, and those who should be on the post but not on the post will be dealt with as a minor mistake.

5. Employees can take four days off every month, and the office should be notified in advance when the public holiday is taken, and the public holiday shall be arranged by the head of the department. For other holidays, you need to fill in the "Employee Leave Slip" and sign it to the office by the manager.

6. The monthly personal leave shall not exceed two days, and the salary of the day shall be deducted on the day of the personal leave.

7. Statutory holidays shall be arranged by the company and subject to unified arrangements.

Employee attendance system - one-click export of attendance reports, unified management, keep abreast of the status of the team, comprehensive and free, automatic calculation of leave and business trips.

No long hair, waitresses all coil their hair up, no long nails ......

Catering management is a very important thing, good management can make the operation of the store smooth, and the tacit understanding between employees can reduce unnecessary waste and maximize the profitability of the store.

The catering operation system is a set of all-round store operation management system, which is managed from various aspects such as staff management, store operation, staffing, raw material management, hygiene management, daily attendance management and so on. Then adjust it according to the actual situation of the store, so that the store has the ability to replicate.

Hope it helps.