Hacking tips for a good restaurant manager

For a new manager, he must have strong professional knowledge and the ability to solve practical problems in the business; he must obtain the approval of his subordinates as soon as possible, and personal experience and leadership are the most effective means. The most important thing for managers at this stage is to be able to “do”, to “do”, and to “do.”

This image credit goes to Craig Adderley from Pixel

Many catering managers leave the production and cost control of the restaurant to the executive chef or head chef, but I think that the catering manager must decide everything in the kitchen and have to do it himself to manage the restaurant.

Since I used to work in the lobby, I saw some problems with traditional restaurants. In many restaurants, the managers in the lobby are afraid to argue with the chef. In my company, you may see the situation where the director of the vegetable department and the minister and the executive chef often argue. This is not seen in other restaurants. This is also an aspect I put forward in the kitchen management. It is necessary to break the situation where the traditional chef does what guests eat, the chef decides the direction of the dish, and replaces it with a new concept: the professional manager determines the direction of the dish, and the professional manager asks the chef The chef does what he does, because we are dealing directly with the guests. We know what the guests need and let the front hall check the kitchen.

Catering managers must “do” well, but also dive into the details of kitchen management. At the peak of business every day, I have a long time in the kitchen to supervise.

Manage proactively

Each of our restaurants has a dish development and research team. Our dish research team has more managers, directors in the lobby and service staff in the dish delivery department. Here is a case. Guests of Sichuan cuisine “fish-flavored eggplant clay pot” and Cantonese cuisine “abalone sauce seafood dried fish vermicelli clay pot” often say that they are not tasty, but when we go to the kitchen to try the dishes, they are tasty. Why? Because it takes at least 3 to 5 minutes for these two dishes to be prepared, served, served, and then used by the guests to move the first chopsticks.

During this time, the soup of these two dishes has settled and the top is dry. No matter how you eat it, it’s not tasty. After discovering the crux of the problem, I asked the Chuancai Department to take a soup spoon when serving the dish. The front office manager was responsible for training the waiter to serve the dish. The spoon should be used to scoop up the taste for the guests. It was the same when we went to try the dishes, so the quality of a restaurant ’s dishes was not a problem, but a problem of the entire restaurant.

This image credit goes to pixel Valeria Boltneva

“Sit” manager is the second layer of food and beverage manager

Catering managers generally have strong business capabilities, but often lack management knowledge and experience. Therefore, to learn a little management and master the art of leadership in order to truly “sit” the position of the manager. A hard-working leader is not a good leader, and it is impossible to do a good job. A manager must be able to “sit down”, clarify the restaurant’s operating ideas, formulate the restaurant management system , design the restaurant’s organization, and staff it well , Through effective incentives to ensure that all employees work hard to ensure that the department achieves its predetermined goals.

For the organizational design of the restaurant, I think that a large catering company would not go long without its sales department. In my sales department, there are mainly two aspects: internal promotion and external promotion.

The internal promotion is mainly after the guests go to the restaurant to eat, the marketing staff should actively introduce the restaurant’s special dishes to the guests, and figure out the object and purpose of the guests’ banquet today, effectively create a good dining environment for the guests. Of course, many restaurants do this, but why do many restaurants sell poorly?

That’s because they only pay attention to sales and forget to create an atmosphere for customers. I told the staff of the sales department: “Take a guest as a guest, you can only get one guest, and the guest can consume anywhere; if you treat the guest as a friend, you will get a friend, the friend is eternal, and the restaurant is loyal Consumers; every salesperson who wants to make sales better is how to use your personal charm to attract customers and make him your friend.

In terms of foreign promotions, many restaurant sales departments will send text messages of blessings to guests on weekends, and even call this guest if they have n’t been to the restaurant for a long time to ask if the service is not good or the dishes are not good. After my sales department knows each customer, I will ask them to send them a pot of plants or a beautiful fish tank. At the same time as sending the fish tank, the sales department is required to give it to the guests together with the goldfish and fish food. Note: The fish food for each guest can only be maintained for one week. The sales department will call the guests every week to ask if the guests are there, whether the fish and plants are okay, and the fish food is used up. If convenient, the sales department will send you fish food or come over to trim the flowers.

1. If you call directly to ask questions about eating, it seems that you are calling the guests to ask for dinner, which will be more rigid and less effective, and it will be easy to find topics of communication through flowers and fish;
2. The sales staff can have the opportunity to meet directly with the guests every week and listen to the restaurant’s suggestions;
3. Have a reason to visit the visitors directly every week;
4. Can effectively manage the sales department. Because she does n’t visit customers every week, the fish will die;
5. Increase the opportunities for communication and communication with customers. Even if an employee resigns, the new sales department employee can smoothly generate conversations with.