Siheyuan starts from the stationmaster

Chapter 226 Development Direction
Bai Zirui smiled and said, "Leave the decoration to Manager Lin."

Manager Lin said respectfully: "Bai Sheng, please rest assured! I will definitely carry out the construction according to your design drawings."

Manager Lin took the decoration drawings drawn by Bai Zirui and led his men to measure the storefront for construction.Lou Xiao'e said: "Zi Rui, you now have three stores, and you don't even have a decent office. In the future, receiving and expanding business will leave a bad impression on your partners!"

Bai Zirui nodded and said: "Sister-in-law, you are right. I am also planning to rent an office space to establish a feast organizational structure management model. I will go back today to discuss with my eldest brother and sister Jingli. My sister-in-law will also listen to me and help me check for gaps."

Lou Xiaoe nodded and said, "Okay! Let me help you as a consultant."

Currently, the three restaurants of Feast Restaurant (including the Central Store under renovation) work independently. The management of the company is actually very flat. Bai Zirui directly manages the store managers and front-line employees of the three stores, which is not good for the development of the company. The company Should develop horizontally.

Take a look at the management and organizational structures of KFC and McDonald's with a clear division of labor and mutual cooperation.KFC's management organization structure consists of 13 departments, including the legal department, finance department, human resources department, and public affairs department.

And IT department, procurement department, distribution center, planning department, construction department, quality control department, operation department, development department, and nine business departments of franchise business department, four of which are designed to provide services for the other nine departments , and the nine business departments rely on their respective specialized divisions of labor to cooperate with each other to realize the entire operation process.

KFC's functional departments and business departments perform their duties and have good communication to ensure the smooth operation of the entire organization.KFC’s mode of operation not only designs a reasonable organizational structure, but also organically combines its structure and mode of operation as a whole, thus realizing the support, control, communication, and authorization of a single store, making its chain operation have the advantage that the whole is greater than the sum of its parts. Function.

KFC's supervision system model is: Headquarters - Operations Department - Branch Operations Department - Regional Operations Manager - Single Store. Through such a well-defined supervision with clear responsibilities, all links in the daily operation of KFC single stores can be strictly implemented in accordance with the standards, ensuring that Stable product quality, timely and effective information communication, and clear performance appraisal of personnel are conducive to fulfilling responsibilities.

The organizational structure of McDonald's can be roughly divided into administrative department, real estate department, engineering department, equipment maintenance department, equipment procurement department, human resources department, operation department, training department, marketing department, public relations department, purchasing department, finance department, and public affairs department .Each of these departments is interrelated, and the organizational structure is very strict.

McDonald's management structure is an obvious linear organizational structure.Advantages: simple organizational setup, centralized power, unified order, clear rights and responsibilities, simple contact, quick decision-making, easy maintenance of organizational order, and low management costs.

Power is too highly concentrated on one person, too much dependence on high-level leaders, high requirements on managers, rigid structure, lack of flexibility, and low motivation of subordinates.The scope of application is small-scale, relatively simple production technology, and start-up organizations.

The flagship product of McDonald's is undoubtedly its hamburger, which attracts consumers to McDonald's, but does McDonald's make money from hamburgers?McDonald's hamburgers actually make very little profit, or even no profit.

The real estate operation mainly based on leasing is the hidden profit point of McDonald's, and the four-in-one development of product operation, store operation, brand operation and capital operation.

McDonald's: Globalization strategy - more inclined to strategic business adjustments, McDonald's retains more American fast food flavors.

KFC: localization strategy - do as the Romans do, after KFC enters the Chinese market, it will improve according to Chinese dining habits.It's just that the products sold are slightly different, and the sales methods for different groups of people in different countries are different.

Bai Zirui is going to learn from KFC and McDonald's, two world catering giants, and absorb their strengths. Feast plans to set up 4 functional departments, including real estate department, finance department, human resources department and operation department.

Purchasing Department, Marketing Department, Distribution Center, Construction Department, Planning Department, Quality Control Department, Training Department, Public Relations Department, and Equipment Purchasing and Maintenance Department have nine service departments.

From the perspective of the development of KFC and McDonald's, the operation department is the top priority of all departments. As a comprehensive functional department, the operation department plans, executes and controls the whole process of the company's operation management.

The operation department performs specific guidance, coordination and supervision functions for the company's various restaurants, daily business operations, business, financial and other operational processes and mutual connection, maintains the company's standardized system, implements a unified system, and realizes the company's unified and standardized management of business operations. Maximize the business performance of the company.

The operation department is the department with the largest number of personnel. All restaurant operations are in charge of this department, including ensuring that the restaurant provides customers with outstanding QSC&V, ensuring uniform implementation of standards, tracking restaurant operating profit and loss, and tracking restaurant Personnel training and personnel training, to ensure the normal operation of the restaurant, etc.

Almost every other department works around the needs of Operations to provide service and support to its many restaurants.

In addition to the general manager, the top person in charge of the operation department is the director of operations (DO), who is fully responsible for the overall operation and management of all chain restaurants in the market, and is responsible for management and performance goals. Formulate the company's operation strategy and formulate the annual operation and development plan.

The position under the Chief Operating Officer is the Operations Manager (OM), who is also one of the important decision makers and consultants for the company’s operations. Each operation manager is in charge of about 20 restaurants, and is responsible for the administrative operations, advertising promotions, and daily operations of the restaurants in charge. In the middle of the operation work, review the various operating reports of each restaurant, and make reasonable personnel deployment for each restaurant in the area under its jurisdiction.

The profit center (PC) of the restaurant under each operation manager in the city will regularly report the work plan, work performance and operation status to the operation director.

The direct subordinate of the operation manager is the operation consultant (OC). Each operation consultant is in charge of about five restaurants, called PATCH. Open a new store, help the restaurant manager complete the annual personnel plan, and reach the management team personnel target.

For the administrative operation of the restaurant in charge, advertising promotion, QSC&V in daily operation, etc., review the various operating reports of each restaurant, and make reasonable personnel deployment for each restaurant in the area under its jurisdiction.

According to the operation and development trend of the profit center, the operation manager sets goals for each operation consultant under his control every year, and reports the work and operation status to the operation manager on a regular basis.

When I returned to Chunxi Jingyuan in the evening, Yang Xue also arrived. She said with a smile: "Zi Rui, big brother, congratulations on opening two feast restaurants in a month. I heard from my sister-in-law that Zi Rui is in Yihe Central The building rented a 580-square-meter store to open the third store, which will be ready to open after 3 days of renovation.”

(End of this chapter)