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Restaurant Management
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house is what is visible to the customers? eye. Customers can not see the back of the house. Back of the house is where cooks prepare the food and where the dishwasher is located. Manager Brian Aycock explained that if a manager develops his staff, it makes the restaurant run smooth. The store will profit, the employees and the guest will be satisfied (Aycock). If the staff is not getting along, a lot of tension will grow inside the restaurant and co-workers will not work with one another as a team. In return the customers will not be happy and the profit will not be as desirable. When customers are not happy with the visit they had at the restaurant, they will then spread the word to all their friends.
Each staff member of the restaurant should have nice and clean hygiene along with good manners. Having good hygiene is very important whether an employee is waiting tables, washing dishes, or cooking. If an employee does not shower friction will start to grow between the staff and no one would like to work or even be around that employee. Working in the food service industry with overgrown nails or dirty nails is against the health code and could contaminate the food being prepared by the employee. Being around a customer with bad hygiene could possibly hinder the customer from having a memorable time at the restaurant. Having good manners is also mandatory for every staff member so that no problems can surface between the staff and customers. Steve Marchetti explained that each employee are to meet the minimal standards set forth in the employee handbook and also deliver on the company?s commitment to their customers (Marchetti). A restaurants commitment...
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...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
Works Cited
Aycock, Brian. Restaurant Management. Wilmington, NC. 10 February 2005.
Marchetti, Steve. Restaurant Management. Wilmington, NC. 9 February 2005.
Marketing Strategy. Internet Center for Management and Business Administration, INC. 24 January 2005, .
Stone, Bob. Successful Direct Marketing Methods. Lincolnwood, Illinois: NTC Business Books, 1989.
The Sample Business Plan. Kundo Inc. 27 January 2005.
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Wasserman, Michael. 15 Techniques When Dealing With Customers. My Success Company. 25 January 2005. .
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
Having prior knowledge of a customers needs, habits, and questions before or during every interaction and transaction can boost customer satisfaction. (Zueschner, Raymond. (1997). Communicating Today. Boston: Allyn and Bacon.
I would delegate the responsibility of finding the most appropriate restaurant to my associates. The most appropriate need not be the most expensive. However, standards still have to be maintained. Once a thorough research has been conducted and the results handed in, I would make the final decision, putting in mind specific aspects of the suggested
The restaurant business is a challenging industry and if a company has a strategy that works for them as well as their employees, it should stay the course and tweak as needed.
Soman,D & Marand, S (2009). Managing Customer Value: One Stage at a Time.: World Scientific Publishing. p9-14.
This means that the members with the most power and position will be the general manager and the assistant manager. They will be in charge of the front and the back of the restaurant operations. From there, the associates such as the accountant, bookkeeper and landlord will wield power and advice as needed. The landlord in particular will be involved in any issues regarding our choice of location.
its closing time at the restaurant and the staff is working on cleaning and stacking, making it ready for tomorrow. It’s been an old habit for the staff and the bosses to stick together with the cleaning. The restaurant finishes serving its last customer at around 11.45 everyday and by the time they clean up and close shop its nearly always 1 AM. The founder of Harry’s Dhaba Harvinder Singh Sodhi -Harry to his friends has always believed that it is important that the serving staff and the managers work together to ensure that they are all focused on good customer service rather than un-necessary hierarchical power games. This view comes from his own humble beginnings as a push cart vendor when he started out to now an owner of one of Ahmedabad’s fast growing restaurant chains. He believed that ensuring that all his staff was on the same page in their focus on customer satisfaction ensured that every one of them did their jobs properly and felt a form of ownership towards the business. This ensured that new employees coming in also bought
discounts and social media ads) -Train new and current employees on proper customer service practices -Implement policies and protocols that will maintain future restaurant operations Bachelor's degree / higher diploma -Business Acumen -Communication Skills -Computer and Software Literacy -Due Diligence -Financial
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