How to be a good restaurant manager

1. The main work of the restaurant manager is as follows:

1. Obey the unified leadership of the company, be responsible for the overall work of the store, and implement all the company's rules and regulations and administrative orders;

2. Timely and accurately reflect various problems encountered in operation to the company. Pioneering and enterprising, combined with reality, dare to be good at putting forward various reasonable suggestions;

3. Supervise the completion of the daily operation of the store, make attendance records on time, compile employee attendance sheets at the end of the month, and check employees' attendance, grooming, appearance, and personal hygiene;

4. Warm hospitality, modest attitude, often communicate with guests, solicit feedback, properly handle guest complaints, and continuously improve service quality;

5. Strengthen on-site management, adhere to the front line of business hours, fully grasp the business situation in the store, and find and solve various problems in business in a timely manner;

6. Responsible for formulating service specifications, procedures and marketing strategies, and organizing and implementing them after reporting to the operation department for approval. Keep improving in business and continuously improve the management level;

7. Review the business report of the day, conduct business analysis, make corresponding business decisions, and ensure the safety of business funds;

8. Frequently organize seasoners, lobby supervisors, foremen, etc., to improve and enhance the quality of services and dishes according to the opinions of dining guests;

9. Strengthen property management, grasp and control the use of items, reduce expenses and loss of items, strictly control costs, and eliminate waste;

10. Conscientiously grasp the service quality, dish quality, food hygiene, environmental sanitation, public security safety, fire safety and other main links, take responsibility for people, and strictly prevent all kinds of safety accidents;

11. Complete other tasks assigned by the leader.

2. Requirements for the manager of the restaurant:

1. High school degree or above, with catering management training background;

2. More than five years of work experience, including three years of management experience;

3. Familiar with the main target markets of the catering industry and understand the catering requirements of consumers;

4. Understand the relevant knowledge of the catering industry;

5. Familiar with all kinds of dishes with the flavor of the store;

6. Decent style, strict self-discipline, and noble character;

7. Have a strong sense of professionalism and love their work;

8. Good teamwork ability, execution, coordination and communication skills and leadership and management skills.

To be a good restaurant manager, you should first know the following points:

1: Understand the characteristics of your company's dishes and target the main groups.

2: Investigate and understand the hearts of your employees (understand everyone's hearts, you can better manage them and arrange them to the right jobs).

3: The most important thing is to pay attention to food hygiene (there are many stores that close down because of hygiene) 4: Handle customer complaints and suggestions to the store with a smile (because you are the store manager and the leader, if you are not able to deal with urgent problems, your employees will not obey you).

5. Develop the following incentive plans and punishment measures for employees (which can effectively change employees' attitudes towards work).

The answer may not be very good, I hope to progress and learn together...

Good variety of service! Don't fool the guests!