-
Anonymous users2024-01-24Generally speaking, it is not required, except for those with bad business.
The responsibilities of a restaurant manager depend on how the hotel you work for is defined, and if you need to go out and run a business, you need to go out and expand your business.
Generally speaking, the responsibility of a restaurant manager is to lead the restaurant's service staff and do a good job in the restaurant's service. Maintaining relationships with customers is also one of the responsibilities of a manager. For example, on holidays or special days, it is normal for the restaurant manager to visit some old customers and regular customers on behalf of the hotel, send some small gifts, maintain the relationship with each other, and pull some business to the hotel.
1. All restaurant managers and wine managers belong to the second-line managers, and the chefs do not belong to the manager level, which should be large and medium-sized hotels, which should be classified more finely, and the restaurant manager and the wine department manager are subordinate to the catering manager, (Note: I have been engaged in large and medium-sized hotels for more than 10 years).
Keep smiling and don't interrupt the other person's words. Be patient. Keep the enthusiasm going.
The grandstand attendant and the manager each pay half.
Individuals who run a business recommend a few books, "The Weakness of Human Nature" Carnegie, "The Bible of Sales" Jeffrey. Gitmer's "Self-Control" He Changming's "Parchment Roll".
In your case, first of all, it means that your product may not keep up with the modern rhythm and is not new; Then there is quality and price. >>>More