Catering professional managers, also known as catering service managers, are the backbone of catering enterprises. They not only have good moral character and professionalism, but also are proficient in the management knowledge of catering enterprises. These managers have excellent overall leadership skills and are able to use their rich practical experience to ensure the preservation and appreciation of the company's assets and create excellent business performance for the company.
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They can be broken down into the following seven types:
1.Business managers: They are well versed in the production, production, and sales of catering products. They not only have a solid knowledge of business management theory, but also are good at economic theories such as financial accounting. At the same time, they will also use modern auxiliary management methods, such as automatic ordering systems and enterprise network resource construction, to improve the operational efficiency of enterprises.
2.Pioneering managers: They have keen market insight and can accurately grasp the development trend of the food and beverage market. They are good at identifying the target market in the business model determined by the enterprise, and using innovative business methods and skills to expand the business and open up a broader market.
3.Service-oriented managers: they can accurately grasp the psychological needs of different consumer groups and provide targeted and personalized services. They highlight the operational characteristics of the enterprise through service, identify many variables in the food service process, and improve customer satisfaction.
4.Nurturing managers: They attach importance to the value of employees, are good at rational allocation of human resources of the enterprise, and achieve clear responsibilities and rights. They have a scientific outlook on talents, and are good at discovering and cultivating talents, rationally using talents, and retaining talents.
5.Relational managers: They are good at handling all kinds of interpersonal relationships and are able to build good relationships with different groups of people, such as owners, customers, and employees. They have excellent communication and coordination skills, focus on learning and insist on improving communication skills in practice.
6.Team managers: They know that the premise of unleashing their individual talents is to build a strong team. The foundation of the team is cooperation and trust, and they are able to accept and understand the differences between members, and combine diverse team members to work together with a generous mind.
7.Courageous managers: In the face of the rapidly changing market environment in the F&B industry, they are able to react quickly and act boldly. They are adventurous, always aware of market changes, and respond proactively in a timely manner.
After understanding these different types of food service managers, you can clearly understand what type of manager you want to become, so that you can apply for the food service manager certificate in a more targeted manner, better participate in the work, and achieve both personal value and career achievement.