Good managers are not made overnight, and sometimes restaurant managers need guidance and practice in order to effectively run a business, manage staff, and meet the needs of patrons. Here are 10 tips for restaurant managers to improve their business:
- Effective cost management
Cost management is a critical aspect of successful business management. By cost we mean labor, products and waste. Keeping accurate records of losses and costs will help managers budget for the future and guarantee revenue.
- Successful marketing of your concept
Managers are responsible for promoting the brand, which should contribute to the development of the business. Learn the best marketing practices in your field and apply marketing strategies wherever possible.
- Product Quality Management
Even just opening their doors to visitors, restaurants advertise the quality of their dishes and service. Be prepared to go all the way and offer the best quality products as possible. Continuously improve food preparation procedures, food storage standards and quality presentation.
- Providing first class service
Customer service is one of the most important goals of your restaurant. All employees in your staff who deal directly with customers must be trained in high-quality customer service throughout their stay in the restaurant.
It is important:
- Smart time management
Restaurant managers have a lot of responsibilities. Therefore, they need to learn how to allocate time and energy so as not to burn out at work and firmly manage the business. As you plan your day, set aside time for scheduling, controlling equipment and supplies, giving directions, getting a report, helping out, and other responsibilities.
- Creating a positive working atmosphere
You can only create a positive working environment where people feel they can trust each other and work together. Hire conscientious people, get to know them, and treat them fairly. Combining hard work with fun creates a positive atmosphere.
- Team motivation
Find out what motivates your employees. Use competitions, games, products, prizes, and other incentives to make your staff worry about the quality of their work. Motivation keeps people on their toes.
- An example to follow
You may not be aware of it, but your employees are watching everything you do and say. You are setting an example of acceptable behavior in your restaurant, so make sure it is positive.
- Constant discipline
When you have to discipline your employee, refer to the discipline rules contained in the employee handbook. Make sure your employees are familiar with the restaurant's bylaws, and be consistent and fair when dealing with inappropriate behavior.
- Appropriate remuneration
You need to determine when employees deserve to be rewarded for high achievement or consistent performance at a high level. When appropriate, praise your employees in front of their peers and consistently give credit to those who perform above established standards.
First, a little clarification - if you think that the restaurant manager does nothing, but only looks after the waiters and other members of the restaurant team - you are mistaken. I'll show you all the cards now. I do not think that there will be only trump cards. So - the administrator is a member of the hall. In our example, we have an institution of a fairly high level. If the position of hostess is not provided, the administrator most often meets the guests himself, later he transfers him to the care of the waiter. The admin has a lot of responsibilities on his shoulders.
Coming first to work, he inspects the halls for guests, turns on the lighting, ventilation, storage space, looks for cleanliness. When the whole team is assembled, the admin conducts a “five-minute session”. That is, the news from the management conveys to the team. The administrator has a morally nervous job. It is necessary to monitor the quality of table service, and cleanliness, and how quickly the kitchen copes with its orders. Holding the phone in his hand, and automatically answering all calls, the administrator goes to the warehouse with expensive products, and drinks, makes sure that food is prepared for the staff. With all this, he also considers wages and reports to management. Some establishments save on storekeepers and cashiers. Naturally, all these responsibilities lie on the shoulders of the administrator. Imagine, the hall is full of guests, bills are carried for settlement, the admin answers calls, writes down reserves, calculates customers, with all this, you need to be as collected as possible, otherwise at the end of the day the cashier simply will not converge. Next, the bartender calls you, because the elite wine has run out, the administrator himself runs to the warehouse and takes it out. The refrigerator breaks, you need to immediately call the master. And if the light bulb burned out, and it was not replaced in time, they will already call the boss on the carpet.
The administrator also has other responsibilities, such as hiring staff. He must hire a waiter, attach him to another, more experienced worker, and monitor the maximum performance of his duties. The same applies to kitchen workers, cleaners, etc. What qualities should a successful administrator have? First of all, he must know what a stick is and what a carrot is. If you relax the attitude towards the staff, cocktails will immediately pour out, which the bartender will pour for pretty waitresses, and the asking for salads and ice cream in the kitchen will immediately begin. But of course, there must be a healthy atmosphere in the team. Otherwise, the administrator simply will not be able to reach out to the workers. Failures in work and active staff turnover will then be ensured. So, if you decide on such a job, you must understand that you are protecting the interests of the restaurant. You should resolve any conflict situations only due to your rigidity. After all, a lot of customers come to the institution to quarrel. So, let's sum up. If you have chosen such a job for yourself, you must be: active, assertive, tough, non-conflict, sociable, have the ability to convince, accept (take into account in the future) criticism from management. Good luck!
If you are not one of those who succumb to difficulties and are ready to achieve their goal, then the profession of a restaurant administrator will bring you a good income in the form of a good salary. By the way, you can get training in this difficult but interesting specialty at the courses of administrators of restaurants and hotels.
In all cultural and entertainment centers, institutions, it is necessary to observe order, cleanliness, and organize work.
For such places, these factors play a very important role. For example, in places where people eat, it is necessary to comply with all the rules of sanitary standards, to organize a favorable environment. The administrator of a restaurant, cafe, pub, bar does just that. Such a profession has long been created in order to be able to monitor all processes during the operation of the institution.
In this article, we will talk about all the intricacies and responsibilities of the restaurant administrator.
Restaurant's administrator
From Latin "administrator" is translated as "manager". Nowadays, the administrator is the person who provides control. The responsibility of the restaurant administrator is to supervise all employees. That is, it can be called the main one in the institution during the work process. His task is to organize the functioning of the institution. This person is responsible for the operation of the facility, for its success and popularity. In a restaurant, the main goal is to have a lot of people visiting it. To do this, the administrator needs to make every effort so that visitors see him as a professional. After all, a good atmosphere in an institution always has a positive effect on the visitor.
Responsibilities of a Restaurant Manager
Since the administrator is the manager and has the status of the main one during the labor process, it can be concluded that he has the most responsibilities and powers.
The administrator of the restaurant should come to work before everyone else in order to monitor the state of the establishment before the working day. After that, make a plan for the day to improve everything that is needed. The duties of the restaurant administrator include meeting with guests, greeting and receiving them, and sometimes administrators also take the visitor to the table. Often this employee makes small social surveys to find out the opinion of guests about the establishment and draw certain conclusions for improving work. It is also the responsibility of the restaurant administrator to maintain and check all household appliances, you need to check them for serviceability and normal performance. It is necessary to arrange the work of cooks, bartenders, waiters, to monitor their correct actions and compliance with all installations. Another important part of the work of the administrator is the organization of the work of the dishwasher department, because the good reputation of the restaurant depends on their work.
The duties of the restaurant administrator include tracking all financial issues during the working day, all cash registers must be in good condition, and cashiers must work competently and accurately.
Responsibilities during banquets
Often people celebrate high-profile events in restaurants, this is due to the fact that you don’t need to cook anything, then clean it up, just come to the restaurant, take a walk, and calmly go home. In order for this to happen, all requirements must be met by the institution. It is necessary to organize a banquet hall or a platform. Decorate everything in a beautiful way so that vacationers would be pleased and want to come here again. All this is the responsibility of the restaurant administrator. It is also necessary to follow the arrangement of the banquet venue with musical accompaniment, the quality and timely preparation of all dishes and drinks. Before the start of the event, the instructions of the restaurant administrator should be worked out, because he has a clear sequence of actions.
The administrator must greet all guests in a friendly manner, show them to their tables, tell them what and where to be, what guests can expect and what to expect. During the banquet, he must monitor the work of the waiter and ask the visitors what they lack and how they can help. At the end of the event, the administrator should thank the guests and lead them to the exit. After that, follow the cleaning in the room.
Appearance
The restaurant administrator should look presentable during the working day. Classic suits are most often assumed, as they are best suited for this profession. The administrator is the face of the establishment. Therefore, it must have a well-groomed appearance. Taking care of your appearance is a very important part of your duties.
It can be concluded that a difficult and responsible job is a restaurant administrator.
The job description is the main document of an employee in any position. It indicates all his main duties that he must perform at his workplace, depending on the nature of the position held and the specifics of the employer's activities.
The employer is obliged to familiarize the applicant with this document even before the employment contract is signed. After reviewing the instructions, the employee must put his signature on the last sheet. This suggests that he knows his official duties and will strictly observe them. Only with the signature of an employee can he be brought to disciplinary responsibility for failure to perform his duties.
The instruction is drawn up by specialists of the personnel and legal departments. The document must reflect all the nuances of this position. No employee should perform work beyond their duties specified in the job description.
Responsibilities of a Restaurant Manager
The administrator of a restaurant or cafe is the "face" of the institution. His job responsibilities include:
- meeting visitors of the restaurant (cafe), communicating with them and seating them at tables in accordance with their preferences;
- taking orders;
- development of plans for holding banquet events, receptions and other celebrations;
- knowledge of the daily and banquet menu;
- the ability to offer restaurant visitors a particular dish, depending on their preferences;
- full control over the work of staff in the hall of a restaurant or cafe;
- control over the service of guests by waiters;
- control over the quality of service by communication of staff with customers;
- control over interpersonal relationships. The administrator of the restaurant (cafe) must ensure that there are no conflicts between the staff of the restaurant (cafe);
- control over the neat appearance of the employees of the hall;
- recruitment, testing and training of personnel;
- knowledge of the necessary documentation and its competent maintenance;
- control during the working day over the cleanliness in the hall, the serviceability of lighting;
- control over the serviceability of instruments and equipment;
- smoothing conflict situations that may arise between visitors to the institution;
- admission of employees of the hall to work;
- control over the observance by the employees of the institution of the rules and norms of safety and labor protection;
- control over the observance by waiters and other employees of sanitary and hygienic standards.
The administrator is one of the most important positions in the restaurant, which ensures its normal functioning.
At first glance, it may seem that this is not a dusty job, but in fact, the manager performs a colossal number of tasks.
The relevance and necessity of the profession
Despite the fact that the culture of catering has its roots in antiquity, the tradition of hiring a manager appeared relatively recently. This is explained by the fact that earlier these duties were performed by the owner of the establishment: he met the guests, escorted them to the table and controlled the work of the attendants.
For the first time, the position of "restaurant administrator" appeared in France in the 20th century, and in Russia it was officially introduced into circulation in 1995, when it appeared as part of the classification of professions in the Russian Federation.
Previously, only the richest owners of large establishments could afford to hire a qualified customer service assistant, which could not independently perform all the functions of receiving visitors.
With the development of the restaurant business, the help of a qualified specialist who understands the issues of serving guests has become a necessity.
Principle of operation
It's no secret that the success of a restaurant depends on a complex of many factors: music, lighting, interior design, education of waiters and cleanliness in the hall. One person is responsible for all this - the administrator.
Therefore, we can say that the main the principle of its work- be invisible and invisible to visitors, but at the same time set the tone for the restaurant and create the necessary atmosphere.
The manager represents the institution itself, so it must look presentable, neat and friendly.
difference This profession has a high level of responsibility and a large list of tasks. Whatever difficulties occur in the kitchen, the task of the administrator is to ensure a good mood and comfort in the hall.
If you have not yet registered an organization, then the easiest this can be done using online services that will help you generate all the necessary documents for free: If you already have an organization and you are thinking about how to facilitate and automate accounting and reporting, then the following online services come to the rescue, which will completely replace an accountant at your plant and save a lot of money and time. All reporting is generated automatically, signed with an electronic signature and sent automatically online. It is ideal for an individual entrepreneur or LLC on the simplified tax system, UTII, PSN, TS, OSNO.
Everything happens in a few clicks, without queues and stress. Try it and you will be surprised how easy it got!
Personal requirements for candidates for the role of administrator
Despite the fact that representatives of both sexes can hold the position of manager, often the choice falls on the fair sex. The fact is that women are more flexible and able to find a way out of any situation, and their natural charm can calm the ardor of even the most unfriendly guest.
In addition, the owners of such qualities:
- Calmness and stress resistance;
- Ability to quickly make independent decisions;
- Good management skills;
- Foreign language skills;
- Compliance and non-conflict;
- Composure and good memory;
- Neat appearance and neatness;
- Prepossessing appearance and friendly smile;
- Decisiveness and talkativeness.
For restaurant service standards, see the following video:
Main functions and responsibilities
To duties manager include:
Features of work in a cafe and restaurant
These two similar positions have small differences.
Among other duties, administrators Cafe must control the appearance and quality of food preparation, as well as monitor the operation of technical equipment, while restaurant managers do not interfere in the work of the kitchen.
In certain situations, the manager of the cafe is obliged to help the waiters with serving guests, and sometimes even to perform their duties themselves. Another difference is the selection of dishes and the preparation of the cafe menu, as well as the handling and disposal of spoiled products.
Qualities and skills of job applicants
First of all, the employer pays attention to such summary points:
- Availability of higher education;
- Working knowledge of simple office and accounting programs;
- Work experience.
Besides, huge advantage for you as a candidate for the position will be:
- Knowledge of English and other foreign languages;
- Knowledge of popular dishes, sauces and wines;
- Experience in managerial positions;
- Ability to work with high profile clients and celebrities;
- Experience in hosting events and outings.
In order to successfully pass the interview, establish yourself as a person who is well versed in the restaurant business. Most often, former employees are hired for this position - waiters, bartenders or even representatives of the kitchen - people who have gone through a certain school and have seen the business from the inside.
If you have additional abilities (the ability to play the guitar; a certificate of art courses, etc.), feel free to declare them - any skills can come in handy in extreme situations.
Do not lie about or exaggerate your merits - during an interview or employment, you can be brought to clean water.
The principles of conflict resolution in a restaurant and other recommendations for managing a restaurant business are set out in the following video playlist:
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