1, the system should not be too cumbersome. If there are too many regulations, it is often difficult for restaurant managers to implement them. If it is not effectively implemented and discounted, many systems will become a mere formality, and finally the seriousness of the whole system will be greatly reduced.

Therefore, in order to avoid this, we should simplify the system and implement the "slimming" plan. We should constantly instill daily management (such as attendance, dress, etc.) into them. ), standard speech, business etiquette, health system, service standards, etc. These are often used at ordinary times, so that you can get familiar with them and realize them easily.

2. System management should be rigid. The key to management lies in assessment, and the key to assessment lies in implementation. Therefore, when implementing institutionalized management, we must treat the system equally, and we can't favor one over the other. Only when "everyone is equal before the system", catering service personnel or middle-level managers can truly believe in the seriousness of "law" and let everyone abide by it calmly, and the system can exert its power and make everyone dare not "cross the line".

Institutionalized management is the foundation and guarantee of hotel personnel management. A restaurant without discipline is bound to be full of loopholes in management, and it is difficult to become stronger and bigger. Because of all the competitive factors, the human factor is the first. As a "selling point" based on service level, catering hotel staff can truly reflect the benefits of management only by holding high the banner of system management.