Strict-as a manager, I know that "strictness is love and looseness is harm". There must be standards for strictness, and strictness is reasonable. We carry out semi-military management of employees, and through strict military training, we ensure the establishment of a disciplined, uniform and team-conscious workforce.
Strict queue training has cultivated employees' strong perseverance, cultivated a good style of keeping pace, unity and cooperation, and established a system of pre-shift and post-shift meetings.
Hold the pre-shift meeting on time every morning and afternoon, and the clock strikes the hour. From the parade to the meeting, from reading aloud in chorus to leading the team back to their posts, the employees will follow the essentials of militarization. Dozens of people lined up in unison, showing good discipline and mental state. This practice of training employees has received good results and has become a beautiful landscape of our hotel. Through several years of practice, our catering staff have achieved good results in semi-military management. Now, the collective and discipline consciousness of employees has become conscious. If they March in line and don't shout the password, they can keep in sync. /kloc-more than 0/00 people can make no mistakes, and many guests give thumbs up. We have also established a standardized conference system. Every meeting will be recorded according to the standard and the record book will be opened. The topic, time, place, host, participants and meeting contents are clear and informative. Strict management not only establishes a good social image for our enterprise, but also greatly promotes our management and order.
Refinement-around the business objectives, we break down the task objectives, with a clear division of labor and responsibility to people. Work is planned and implemented, emphasizing result orientation. According to the business plan at the beginning of the year, the business indicators will be decomposed and implemented week by week, and the daily business income will be refined into breakfast, lunch and three meals. Planning indicators and business objectives will be accounted for on the same day, and you know fairly well. Give full play to everyone's spirit of ownership, so that everything is managed. Implement employee performance appraisal in the department, so that employees can understand and master the business format, do their best to provide services and improve operating income. For the performance appraisal of employees, we conduct a comprehensive evaluation through skill evaluation. According to the comprehensive performance of employees, the department conducts employee star rating activities every month and implements "star accumulation". I love my job, have professionalism, thoughtful enthusiasm, take the initiative to solve problems for customers or colleagues, work regardless of personal gains and losses, work hard, and abide by rules and regulations. The attendance rate of the month reached 65,438+0,000. Actively participate in management and complete the work assigned by superiors with good quality and quantity. Employees who are not responsible for the accident in that month will be rewarded with stars. If employees are often praised by guests, actively participate in various activities, put forward reasonable suggestions, innovate in their work and make positive contributions, they will be given appropriate rewards. Through these details management, the work consciousness and initiative of the majority of employees have been greatly improved, with outstanding results and obvious achievements.
Snatching meals requires timeliness and must be efficient. We instill the concept that "improving efficiency is the appreciation of our own life value", strengthen time and efficiency among employees, cultivate employees' firm execution, take the initiative and spontaneously, and form an effective and good atmosphere of "catching up with learning and helping others" in the catering department through the competition of teams and posts. The effective allocation of human resources has been improved. In case of urgent tasks, the whole catering department implements unified scheduling of manpower and material resources, and concentrates superior forces to ensure the work needs, effectively ensuring the emergency work. We adhere to the working philosophy of "no hesitation, all-out acceleration", seize time and improve efficiency with wisdom and strategy, and ban at any time, which is fruitful. We pay attention to summing up in management, solve any problems as soon as possible, establish necessary procedures and norms, and constantly improve them, greatly improving work efficiency and doing our best to implement norms and standards to the extreme. Race against time and focus on how to improve efficiency is an important topic that we have been committed to solving for a long time. On the one hand, we must improve efficiency, on the other hand, we must effectively ensure quality. This is a complex of contradictions. We solve this problem through careful planning and careful preparation.
Reality-No matter how perfect the standard system is, it cannot be effectively implemented, and it is just a dead letter. Personnel management and work connection will still be a general loose sand. But if the implementation of the system becomes rigid, it will also make the rules become shackles and lock your hands and feet. If the system is to be effective, it is necessary to turn people from the object of the system into the subject under the system, and turn the idea of taking the employee system as the ultimate person into caring for and helping employees, truly establish an orderly work link, and achieve high efficiency in a safe and orderly manner. As a manager, we should not only use system managers, but also use emotions to influence people and implement the system. We can neither be emotional nor violate our principles. If you don't grasp it well, it will affect employees' trust in managers. Management must insist that everyone is equal before the system, and no one can enjoy privileges or do things beyond the system under other excuses. Managers at all levels are not only the main executors of various systems, but also the models to abide by these systems. Therefore, we will regularly arrange time to study the Employee Handbook, Management Practice and Code of Civilized Conduct for Employees every month, and arrange the assessment according to the quarterly plan, so as to form a learning system that regulates our own behavior and strictly manages at different levels, and introduce scientific management methods such as "Six Regular Methods" to bring management into the scientific category, which is feasible.
Learning-We have been committed to building a learning team. Strengthening the cultivation of ability through learning is the fundamental way to increase knowledge and master skills. The core of imperial restaurant's competitiveness is whether its learning ability is maintained. If you want to do better and faster than others, you must speed up your study. Although learning is hard work, there are no shortcuts. In particular, managers should be more aware of the importance of learning, lead employees to actively learn new technologies and knowledge, and stay at the forefront of market competition. Managers should change "I want to learn" into "I want to learn" through their own efforts and drive employees to change their understanding, forming a good learning atmosphere from passive acceptance to active learning. In catering management, training, study and work are closely combined, making an annual training plan according to the situation, and insisting on planned training, so that our employees have formed the habit of receiving training on a regular basis, and some employees even take the initiative to give up rest and come back to attend training courses for fear of missing the opportunity of learning. As the backbone of management, the management personnel at or above the deputy division level in our department hold regular meetings every Wednesday morning to study theory 1 hour. If there is any delay, they must make up lessons and set an example for their employees. As for the learning content, apart from the learning content arranged by the hotel, we should focus on learning the theory and professional knowledge of catering specialty, and regularly organize the backbone to go out for study and exchange, learn from peers, learn from other places, and even learn from competitors to learn from each other's strengths. Through learning to solve practical problems in work, improve ability and promote enterprise development.
Cohesion-enhancing cohesion and centripetal force. Catering management must strengthen the cohesion and centripetal force of employees through appropriate means, so that the catering team can maintain passion and vitality, so as to face difficulties and dare to challenge. We have always advocated "only a successful team can have a successful individual" and "I am very important", engraved these concepts in the minds of every employee and actively encouraged employees to exert their energy. We require the person in charge of each post to have a thorough understanding of the basic situation of their employees, memorize their contact numbers and family profiles, know their birthdays, living conditions and other details, establish an employee information table, care about their work and life, help them solve practical problems and difficulties, and convince others with emotion and reason. Managers must treat employees' affairs as major events, care for the lower classes, understand the situation, help them sincerely, treat every employee equally, do everything possible to help them solve problems when employees encounter difficulties, and make employees feel dependent, supportive, worry-free and work harder wholeheartedly. At the same time, managers are also required to avoid mistakes and dereliction of duty in work arrangements, set an example by example, set standards and examples for employees, fully mobilize the wisdom and enthusiasm of employees, fully carry forward democracy, let employees participate in management, make suggestions, listen to opinions and suggestions with an open mind, and let employees feel their role and importance, thus enhancing their sense of responsibility and consciously investing in their work with high enthusiasm. We use sincere corporate culture to influence employees, unite everyone's hearts, maintain a high degree of concentration, make them play an active role in their respective posts, keep the team in step, and work together with Qi Xin to create new work achievements.
Exquisite-management should be exquisite and meticulous, and constantly surpass itself. Careful management. To achieve refined management, we must clear our minds, make everything the most exquisite, and form a good habit and foundation. Only through refined management can management benefits be realized. Exquisite, everything and every job should be perfect. The so-called "I am not tired of food, and I am not tired of it." The dishes we cook are exquisite in style and delicious in taste, which not only requires meticulous knife work, accurate cooking, careful selection of seasonings and exquisite dishes, but also is a systematic project, in which every key should be grasped, every detail should be paid attention to, every process should be strictly controlled, and even through the evaluation of guests, different guests have different preferences and preferences, and catering dishes and services are disposable. Defective products not only can't generate profits, but also need double indemnity to give them to customers, which requires us to handle all links well, and all staff should establish a sense of quality products and establish a rigorous and meticulous process link. Exquisiteness is a working attitude and a working standard. The front desk service should be more precise and meticulous, with strict standards. Only by grasping the essence of "essence" can we produce talents and achievements. In recent years, a number of "China Shandong Cuisine Masters", "China Shandong Cuisine Masters", "Chief Technician", "Senior Chef", "Service Technician" and "Technical Experts" have emerged in China's catering industry, which is the best proof.
With the increasingly active catering market, the way out for management lies in scientific management. The demand of modern catering has far exceeded the general demand for food, and it has permeated more cultural connotations. It is no longer just the enjoyment of food, but also more spiritual enjoyment. So there are still many problems in catering management, but the key is to put innovation and development in the first place. Only by constantly implementing innovation, advancing with the times and constantly enhancing the ability to adapt to market demand can we maintain development and survival and remain invincible.