How to manage a western restaurant as a manager?

The so-called siege is the bottom, and the heart is the top! The death of the confidant, the most important feelings of the Chinese, do not form a pure interest relationship between the boss and the employee, to care more about the employee's life, to help him solve practical difficulties, so that will greatly improve the loyalty of the employee, when the boss needs the employee, naturally the employee will stand beside the boss. The reverse is also true, employees also need to think about the boss, care more about the development of the company, less about personal gains and losses, the boss will naturally think about the employee.

This is true as a boss as well as a manager in a company.

The time is not as good as the location, the location is not as good as the people, a fence with three piles, a hero with three gangs, use this principle well, and be invincible!

Hygiene management system of western restaurant.

Inspections are divided into daily (weekly) routine inspections and random spot checks.

Hygiene standards for cutlery, fabrics, and service utensils.

Porcelain tableware: no chips, no cracks, no stains, clean and intact, keep bright;

Glassware: no bending, no dirt, no damage, keep the bright cloth: clean and intact, ironing smooth, no stains, flexible use, clean and intact;

Cleanliness standards for furniture:

Turntable: clean, no dirt marks, no greasy, flexible rotation;

Dining table, dining chairs: intact, neatly placed, no stains, no damage, spare items are readily available, no garbage left over meals, bottle caps, etc. The service vehicle is intact and effective, and there is no hidden danger of accidents;

The restaurant workbench should be kept clean at all times, and no food should be left in place to prevent the introduction of bacteria.

Hygienic requirements for the restaurant environment, including the common areas to which the restaurant belongs:

Carpet and marble floors: clean and intact, no garbage, no stains, no holes;

Doors and windows: the glass is clean and intact, the window sill door cabinet has no floating ash, the curtains have no holes, no dirty marks, and no strand hooks;

The restaurant logo is bright, intact, no floating ash, no cobwebs;

Lamps and air conditioners are intact and effective, bright and dust-free;

Decorations: bright leaves without floating ash, three-dimensional ornaments of art pendants: no floating ash, no stains, intact, hanging upright;

All the equipment in the restaurant (telephone, cashier, freezer, etc.) is in good condition, effective and tidy;

Restaurant air: fresh and odorless.

If you notice the presence of flies or other insects, report them immediately and disinfect them thoroughly.

Pantry Requirements:

The pantry is neat and orderly, the environment is clean (the same floor as the restaurant), and all the equipment in the pantry is in good condition, effective and tidy.

No litter for meals.

All utensils and materials are neatly filed.

Other new employee health check-ups are divided into two categories: recruitment time physical examination and regular inspection, regular employee health training, and health education.

Oh, if you are new to the catering industry and are fortunate enough to become the manager of a western restaurant, I think you should first understand the process of each position in the three major departments of the western restaurant service department, bar counter and kitchen, and then do a good job of communicating with the heads of each department, and listen to their suggestions for improving their own departments (let them sort out a simple report on the thoughts, existing problems and improvement suggestions of the department personnel within three working days), so that you can quickly understand the current situation of the restaurant immediately.

Once you are familiar with the operation of the whole restaurant, you can make appropriate adjustments according to your personal management model. Of course, here I can only suggest, specifically for you personally I am not very clear what you really need, you are welcome to share your problems in management, we will support you!

Talking so much nonsense, I don't know the management level of the questioner, if he is just a foreman, do you need to know so much? Management experience is a word, especially suitable for management blind period, if you just take over this management position, then the best experience comes from your personal low-key and with summary and self-question management process, in the management slowly to understand your job needs.