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Anonymous users2024-01-24It is recommended to use KPI key indicators for assessment.
First of all, you have to sort out the job responsibilities of the waiter, from which you can find out some key factors that determine the quality of their work, such as the speed of ordering, whether the food is accurate, the speed of serving, the service attitude, etc., and then formulate the corresponding assessment standards for these extracted, for example: monthly food reporting errors shall not be higher than 2 times, 2 points will be deducted for each exceedance, and the service attitude can be not quantified according to the customer complaint rate to feedback, in short, it is to use some objective data indicators to reflect the real assessment, so that not only the management is convenient, And the assessment results are more objective and convincing. Hope to adopt.
Reduce costs without increasing prices.
Focusing on several specialties, a table appreciation table has been added to the lobby. >>>More
Hello, I am doing catering, it depends on the size of your hotel, according to the normal catering manager, there is a supervisor under the catering manager (banquet hall, private room, food department, plus a general) There is a foreman under each supervisor The number is determined according to your workload The following can add a group leader to facilitate the foreman management The rest is the waiter This is a relatively ordinary configuration It is necessary to determine the specific configuration according to the type and scale of the hotel and the configuration of the department First, to ensure the guest experience Smooth management is not too tiring to manage Second, the contact with other departments. >>>More
Looking for a kitchen guy!
Hello, I am doing kitchen design, I need to be able to design for you, there are a lot of specific equipment, look at the catering category, design can be out of the list.
The problem can not be ah if the utensils are dishwasher, tell them to talk about a good monthly loss rate. The waiter taught them to take action on the line of responsibility and sense of damage to determine whether the cause of the damage was deliberately lit on the penalty spot. Managers of various departments keep an eye on the point.