The Research On The Middle-level Manager’s Competency In Small And Medium-sized Catering Enterprises

With the development of catering industry, the service not only becomes animportant part of the national economy, but also improves people’s living standardsand leads residents’ consuming attitude. At present, the food safety problem hasseriously affected the development of catering industry, and catering enterprisesshould have the management personnel who are qualified with professionalknowledge and high quality if it desires to obtain long-term development.Middle-level managers are the core force of the enterprise, which are relevant to thedevelopment of enterprises, thus, it is significant to study the competency of themiddle-level managers. The construction of middle-level manager’s competencymodel in small and medium-sized catering enterprises is helpful to recognize theirquality, competence and professional knowledge, which contributes to the selectionand training qualified middle-level managers, and makes the enterprise develophealthy and sustainably.On the basis of relevant researches on competency at home and abroad, the thesisexplains the related concept and connotation of competency, the constructive methodsof competency model and the role of the middle-level manager by combining theresearch methods of qualitative and quantitative. It extracts24competency elementsthrough literature analysis, job analysis and behavioral event interview. In addition,the article carries out the questionnaire survey with employees in catering enterpriseas its object, and then puts forwards the factor analysis, reliability and validityanalysis according to the questionnaire, at last, it constructs the middle-levelmanager’s competency model in small and medium-sized catering enterprises. Theestablished middle-level manager’s competency model in small and medium-sizedcatering enterprises includes six dimensions, namely, working ability, leadershipquality, working attitude, driving force, relationship processing capacity andoperational capacity. The thesis explains the connotation of these six dimensions, andputs forwards the specific methods to solve the human resources planning,recruitment, training and performance appraisal of middle-level managers in smalland medium-sized catering enterprises on the basis of competency model, therefore, itcould achieve the overall improvement of middle-level manager’s competency insmall and medium-sized catering enterprises.