1. Managers should appear in key positions at critical moments and seize key issues. This is the skill of management.

2. To achieve the goal of stabilizing the backbone, we must grasp the timing and proportion of adjustment, so that wages can really play a leverage role in management.

The enthusiasm aroused by money will not last long. People who work on the basis of money will not talk about professional ethics. We should consider how to cultivate the professionalism of employees and increase the cohesion of restaurants.

4. Without high-quality managers, there will be no high-level service quality.

5. The key to maintain the quality of restaurant service lies in training, which is not only the basis of management, but also one of the ways of management.

6. The service quality of restaurants is maintained and improved by people. It is wrong to punish employees without teaching, and it is also wrong to be unkind. We should handle the relationship between human feelings and managers.

7. Managers should supervise, coordinate, manage and check after giving work instructions, and can't just give orders, regardless of implementation. Every job and every detail should be followed up item by item and implemented item by item. We can really grasp the depth and details step by step.

8. The manager and the managed are both "comrades in the same trench" and "cats and mice".

9. Restaurant managers must first have a sense of pride and honor in their profession. They even look down on their own work. How can they educate and train their employees?

10, the supervisor and foreman will go to the site to work with the employees and supervise the quality. It is necessary to realize that quality is the basis of competition, and quality is reflected in every little thing that serves guests.

1 1. The customer's evaluation of service quality depends on the actual effect he gets, not whether he tries his best.

12, managers and employees should be under pressure, but they should not be overwhelmed, and people should have room for activities.

13, the supervisor's work is an important part of restaurant management. The supervisor can't just talk and don't do it. Managers should pay more attention to the supervisor's management, formulate more detailed standards and adopt more scientific management methods.

14. Managers should check with working standards, and to improve work efficiency, they must adhere to on-site supervision.

15. Everyone has advantages and disadvantages, and there is right or wrong in doing any work. The problem is to distinguish which aspect is the mainstream.

16. Every reception is very important, which may be a simple repetition for us and the first time for the guests.

17. In catering management, we often say that guests are always right, but in fact they are not always 100% right. The question is whether the "rights" can be given to the guests if the contents of the complaint are inconsistent with the facts. "Rang" reflects the quality of catering staff and our policy level, so that "Rang" will not offend guests and safeguard the interests of the restaurant.

18. Managers and supervisors should be able to find problems with their eyes and play a role in quality control.

19. A manager should have a mother-in-law mouth. Over time, employees will know what to do and what not to do.

20. If you want employees to provide quality services to guests, you must first serve employees well.

2 1. A manager who offends everyone is not a good manager, and a manager who dares not offend others is not a good manager.