The most important decisive factors for the success of a restaurant are the quality of food and the team building of employees, especially the team spirit of restaurant employees, which determines what kind of dining experience a restaurant can provide customers. The following professional manufacturer of restaurant furniture, CDG Furniture, will explain to you the key issues of team building of restaurant employees.
1. First is the recruitment and training of waiters and kitchen staff.
Recruit front office and back kitchen staff as planned, and all staff will carry out brain washing project to instill the enterprise’s philosophy and management direction in the early stage, so that all people can subconsciously understand the current situation. Be prepared to move customers and employees, form an invisible centripetal force, and pull each partner’s heart together.
2. The positive attitude of the head of the restaurant.
The head of the restaurant should grasp the heart of each employee. In management, only by grasping the heart and understanding what others want can he effectively implement management, adjust the team building, and arrange each post according to the budget business situation.
3. Job division and responsibility establishment.
Formulate clear posts, determine personnel, clarify job responsibilities, let everyone know their responsibilities, make clear goals, and let them make their own short-term work plans first, so as to know them well.
4. Training on restaurant related matters.
The basic information of the restaurant, business direction, per capita consumption level, surrounding markets, flow of people, and expected goals. The advantages of the restaurant in the same period and other training are in place to let employees know what they are going to do; Training basic service essentials and standards. Grasp service skills and apply them to practical work flexibly; Train other touching service projects, so that everyone can develop a good working habit, bring customers closer, make friends with customers, do a good job in touching service, innovate service, and become a new highlight of service.
5. Develop incentive learning system.
Attach importance to the education and training of employees, so that employees can always feel the joy of success, as long as efforts are made, there will be affirmation.
6. Innovative service concept.
We should lay a solid foundation for service until we are satisfied with the service. We should be strict with ourselves, strengthen the sense of responsibility, cultivate the sense of ownership of each employee, and constantly innovate the service concept of the restaurant.