How to manage your own employees?

1. Managers should appear in key positions at critical moments to solve key problems. This is the skill of management. 2. Without high-quality managers, there will be no high-level service quality. 3, the quality of the enterprise is * people to maintain and improve, it is wrong to punish employees without teaching, and it is also wrong to be unkind. We should handle the relationship between human feelings and managers. 4. Inertia at work comes from grandiose habits. 5. Managers should supervise, coordinate, manage and check after giving work instructions, not just give orders, regardless of implementation. Every job and every detail should be followed up item by item and implemented item by item. We can really grasp the depth and details step by step. 6. The key for managers is to cultivate a good work style. Which work will achieve good results in a solid, compact and in-depth style. 7. Strict management is not only reflected in the management of people, but also in the management of money and things. 8. Don't complain that there are few customers and business is difficult. The key depends on whether the service we provide to the existing guests is enough. 9, business * run (go out for promotion) back, benefit * dry out. 10. The manager and the managed are both "comrades in the same trench" and "cats and mice". 1 1. Supervisors and foremen should go to the site to work with employees and supervise the quality. It is necessary to realize that quality is the basis of competition, and quality is reflected in every little thing that serves guests. 12, the customer's evaluation of service quality depends on the actual effect he gets, not whether he tries his best. 13, efficiency should be reflected in every little thing, and the time should be saved from one minute to one second. Only by doing basic work well can we talk about efficiency. 14, the supervisor's work is an important part of hotel management. The supervisor can't just talk and don't do it. Managers should pay more attention to the supervisor's management, formulate more detailed standards and adopt more scientific management methods. 15. The training methods of all departments should be competitive, entertaining and interesting. 16. The working feature of the hotel is how to organically combine tangible equipment with intangible services. 17, hotel work should be done according to economic laws, with market concept, competition awareness and cost accounting concept. 18, the key issues should be discussed and decided immediately, otherwise nothing will be achieved. 19, the flow of people is normal, and it is inevitable that someone will dig people. The key is how to improve the quality of employees according to social reality, how to ensure that people go, train and grow, and take training backbone and technical leaders as their perennial work; As a manager, we should constantly improve the art of leadership, think carefully about problems, pay attention to working methods, know more about employees' psychological activities, analyze more, ventilate more and study more. 20. Without the limitation of workload, there will be no qualitative change. 2 1. Managers should check with working standards, and to improve work efficiency, they must adhere to on-site supervision. 22. The cultivation of quality is accumulated in daily bit by bit training. 23. Only by doing a good job at ordinary times can the judgment at critical times not go wrong. Without the usual quality of work, there will be no critical time to save the day. 24. Service quality and management level are reflected in every little thing, and every expression and action reflects our sense of service. To have a good service quality, we must first have a good work style and a good ideology. 25. The route of an enterprise is connected by countless points, forming its own style and spirit, so there is no small matter in hotel work, and everything is related to reputation. 26. Every reception work is very important. It may be a simple repetition for us, but it is the first time for the guests. 27. Hotel management is based on guests' complaints. In other words, hotel management is based on the analysis and summary of quality accidents. 28. The market situation is ever-changing, so we should be good at changing with the market and capturing temporary benefits. 29, open-minded and eager to learn, not ashamed to ask questions, does not mean nothing. There is no way out for enterprises to develop without a good situation. The resistance to development comes from the egalitarianism in the mind, not seeking progress and not daring to take risks. As an operator, you should always keep a "rush" attitude, you can't keep it. 3 1, management is to serve customers, and management itself is just like the process of making products. It is necessary to study the market and pay attention to product quality. 32. Hotel work is actually not complicated. Hardware+software+coordination+quality = quality. 33. Failure to see a good situation is ignorance, and failure to develop is incompetence. 34. To improve and maintain service quality, it is necessary to combine the supervisor's vision with the quality of employees. 35. The quality and reputation of an enterprise are not lost with one person's departure, nor can one person take it away. The staff of an enterprise can rotate constantly, but the quality cannot be reduced. Maintaining the style of an enterprise is the most important and the most difficult. 36. People's quality is the foundation of a first-class hotel. 37. Where there is competition, there is pressure. When there is pressure, there will be motivation, and when there is motivation, it will consciously create wealth for the enterprise. 38. In hotel management, we often say that guests are always right, but in fact, they are not always 100% right. The question is whether the "rights" can be given to the guests if the contents of the complaint are inconsistent with the facts. "Right" reflects the quality of hotel staff and our policy level, so as not to offend guests and safeguard the interests of enterprises. 39. The eyes of managers and supervisors should be able to find problems and play a role in quality control.