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Anonymous users2024-01-24Restaurant supervisors need to have operational capabilities, so how can they be operational? Unite the staff to serve customers well, and we, as supervisors, encourage staff to work actively and serve customers enthusiastically, not only to reverse the problems encountered in the process of work. But the staff is also a person, we have no right to ask people to listen to you, in other words, the God of the customer restaurant, then the staff is the God of our managers, we need to serve the staff with a service mentality, they can serve the customer well, your duty is their waiter, only the mentality is correct, in order to be qualified to put the work in place, this is the first practical problem to grasp.
As for the details, any problems that are not conducive to serving customers are practical problems, and any customer feedback should not be taken lightly.
The first thing to pay attention to is your management skills, and some only need your connections. Proficient in the service procedures and operating specifications of the table, private room and banquet, assist the waiter to complete the work at any time during the meal, and correct and guide the problems found in time. Reasonably distribute the work of employees, set districts, people, posts, and responsibilities, bear hardships and stand hard work, care about the thinking and living conditions of employees, and set a good example for taking the lead. >>>More
Dear School Leaders and Teachers:
Students salute and say hello to you. >>>More
Don't always come to bother me, don't overserve, don't always ask me what ...... to chooseDon't always confirm the details with me. >>>More
It may be your hygiene habits that he doesn't like.
Here's how to choose a sofa in a relatively simple and correct way: >>>More