品牌介绍

公司的经营理念

(一)服务理念

热情、细致、周到、耐心,把顾客的每件小事当成自己的大事来完成。


(二)服务准则

1 、礼貌待客有五声(迎声、应声、谢声、歉声、送声)

2 、四勤(眼勤、嘴勤、手勤、腿勤)

四勤是一个整体,不可分割,往往满足客人的一个需要就包括四勤在内。

3 、精神面貌

做事开朗、乐观大方、不拘谨、不扭捏、表里如一、襟怀坦自、不故做老练、不存心机,热情、充满青春活力。有强烈的进取心、以企业为重、为企业分忧,上班不带私人情绪、遇事冷静,保持精力充沛、头脑敏捷、始终如一。

4 、礼貌服务主要表现的三方面:动作、语言、表情。

5 、与客人接触四不准

( 1 )不准拿脸色给客人看,不准与客人争吵

( 2 )不准因客人的打扮、面貌而轻视客人,议论客人

( 3 )不准因与客人认识、知道客人的过去而议论客人

( 4 )不准把客人掉在餐厅内的东西占为己有、应在第一时间交到吧台保管。


(三)客人优先法则

公司领导与员工之间—员工优先,公司领导、员工与客人之间—客人优先

     1) Service concept            Enthusiasm, meticulousness, thoughtfulness and patience, take every little thing of customers as their own big thing to complete.            (2) Service Guidelines            1. There are five polite greetings (greetings, responses, thanks, apologies, deliveries)            2. Four Diligences (Eye Diligence, Mouth Diligence, Hand Diligence and Leg Diligence)            Four shifts are an integral whole and inseparable. They often meet one of the guests'needs, including four shifts.            3. Spiritual Appearance            Open-minded, optimistic, generous, unrestrained, unswerving, exterior-interior, open-minded, not so sophisticated, not intentional, enthusiastic, full of youthful vitality. Strong enterprising, enterprise-oriented, worry-sharing for the enterprise, work without personal emotions, calm in the event, to maintain vigor, agility and consistency.            4. Politeness service is mainly manifested in three aspects: action, language and expression.            5. No contact with guests            (1) Don't show your face to your guests, and don't quarrel with them.            (2) It is forbidden to despise and discuss guests because of their dress and appearance.            (3) It is forbidden to talk about a guest because he knows and knows his past.            (4) It is forbidden to take possession of the things left by the guests in the restaurant, and they should be deposited at the bar at the first time.            (3) Guest Priority Rule            Between company leaders and employees - employees first, between company leaders, employees and guests - guests first