enterprise function
1, collect and sort out the research and development of catering management technology, summarize the rules of catering operation, and publish catering management books and various digital products;
2, innovative cooking technology, research and development of classic diet, finishing the patented products;
3, operating trademarks and patented products, to carry out catering chain operation;
4. Guide catering enterprises to carry out legal operations;
5. Extensive training in catering management and technical skills;
6. Make use of the personal connections of professionals to carry out kitchen contract management and catering enterprise entrusted management business;
7. Provide management and cooking consulting services for catering enterprises;
8. To provide catering business first aid and crisis public relations services for enterprises deeply involved in business crisis and trust crisis.
system
1, general manager's office. It is the management core of catering management company, and is responsible for planning, organizing, allocating and coordinating human resources of enterprises, making work plans and conducting business.
2. Finance Department. Responsible for the company's financial management, audit business income, prepare accounting statements, truthfully reflect the basic situation of the company's operation, analyze the operating conditions, and provide basis for management decision-making.
3. Ministry of Planning. To serve enterprises and departments, design the overall enterprise identification system, formulate marketing plans, plan marketing activities, establish media relations, display corporate image, and refine and enhance corporate culture connotation. Formulate advertising release plan and media strategy, and plan advertising activities.
4. Management department. Formulate enterprise management systems and operating procedures, guide and standardize relevant enterprises and departments, conduct normal enterprise management, supervise and assess the operating conditions and future trends of enterprises, and commend or punish them according to the results of performance appraisal.
5. Training Department. According to the overall needs of the enterprise, we will carry out training in love and dedication, manners and etiquette, gfd, skills and skills, store history and appearance, management technology and so on.
6.R&D department. Study the design concept and production formula of competitors and popular dishes in the current market, plan innovative signature dishes and seasonal dishes according to the specified time, and organize chefs to carry out innovative dish evaluation activities.
7. Logistics department. Responsible for the use and maintenance of the company's goods, vehicles, facilities and environment. Handle the relationship with environmental protection, industry and commerce, municipal administration, fire protection, public security, law enforcement and other departments.
8. Human Resources Department. Responsible for the recruitment, filing and use of company personnel. Carry out the evaluation of managers' ability. Formulate the structure of the company's wages and benefits, and balance the proportional relationship with the average income level of the same industry.
9. Marketing Department. According to the company's overall strategic planning, analyze customer needs, tap potential customers, establish business relationships, feedback service effects, and systematically carry out marketing activities.
Operation concept
1, customer-oriented;
2. Interest orientation;
3. Marketization;
4. Brand-oriented.
How to operate
1, do a good job of summarizing business cases. 2. Improve the popularity and reputation.
3. Find your own core competitiveness. 4. Establish a feasible profit model.
Matters needing attention
The first is to carry out catering management according to law. Catering management involves a wide range of personnel, and learning the rules well is the premise of management. If you don't understand the law and don't obey the law, you can't survive in a society ruled by law. Catering management needs multi-party cooperation, and clarifying the rights and obligations of all parties can effectively reduce the disputes and lawsuits of cooperation.
Second, do a good job in the self-construction of catering management companies. Catering management companies serve subordinate departments and other related enterprises. Before standardizing others, we should first standardize ourselves, be meticulous and meticulous, and enhance the understanding and trust of our partners.
Third, carry out compulsory catering management knowledge popularization activities. By participating in various forums, salons and lectures, we can enhance the understanding between customers and enterprises, explore customer needs, answer customers' questions and establish good cooperative relations with customers.