Restaurant Management
My interview is with a manager of a restaurant, the restaurant can have as many as 75 customers, and staff of 14. The restaurant served your everyday American food.
The person whom I interviewed started as an assistant manager at the young age of 27. He has been a manager for the restaurant for the past 7 years. I considered him a Functional Manager because of the definition in the book, i.e. He supervises the work of employees whom engages in different specialties, such as waiters/waitress, kitchen help, accounting, and quality control.
But in the same realm he is considered a General Manager because he oversees the operations, helps in solving problems, spotting problems before they occur and insuring the safety of all employees and customers.
He decided to become a manager because he felt that he could motivate people, and help them realize their potential. He decided to become a restaurant manager because he enjoyed being around food and that type of fast pace environment.
When interviewing this person it became very evident that he is an effective manger because he possesses many key managerial skills. He is technically efficient because, he had the ability to prepare a budget, lay out a production schedule i.e. food preparations, menu for the day's events, and was able to use a computer. He definitely had to have Interpersonal Skill in order to work effectively as a team member.
He stated the best approach for managing this type of business was the behavioral approach because you had to understand the psychological makeup of many different types of people, you have to manage all different type of people within your staff and the public.
He feels that cultural diversity in this type of business is a must because you have to respect each and every person that may come into your establishment. Cultural diversity is very important when it comes to hiring people who may have to be off from work on a special day because of religious reasons that is not normally celebrated by all. He gives an example of the time when he literally stumble over two guest of the restaurant who were conducting evening prayer in an isolated corner of the restaurant. They were praying on rugs. As soon as he saw the prayer rugs he realize that they were conducted evening prayer. An additional example is when an employee would b...
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...g possibilities is the aspect of the business called the "demanding public"? The guests that come through the lobby of any restaurant demand a highly trained staff and a superior product no matter what extenuating circumstances exist "back in the kitchen". Orchestrating each and every element of the restaurant management so that it appears as if it is an effortless, smooth operation is a commanding, daily challenge.
I personally could not be a manger for any fast pace business that required a lot of my attention and/or overseeing every aspect of the operation. I would come unglued. There are too many different personality that you have to deal with. The job itself is demanding on your body and mind. While in the Navy I worked as an x-ray technician in the ER This was very fast pace and demanding for me, I was able to do my job, but when I was being pushed to do something I felt as if I was coming apart at times. My demeanor would change, and the patient and the people that I was working with could feel it. This was effecting the patients and the staff, so after 15 years of being a x-ray technician, I decided that this was something that I could not do for the rest of my life.
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
The company offers a Store Manager position in a boutique. He/she should drive a goal oriented team. The vital purpose is to do all the processes such as store operation. Hence, to lead, control and mentor assistant managers, visual managers, and all the employees.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
There are no systematic criteria for being a manager or becoming a manager trainee. The franchise has no formalized training period for the manager. No college education is required. The managers for whom the case observer worked during a four -year period were relatively young (ages twenty-four to twenty -seven), and on lay one had completed college. They came from the ranks of night managers or assistant managers, or both. The night managers were chosen for their ability to perform the duties of the regular employees. The assistant managers worked a two-hour shift during the luncheon period five days a week to gain knowledge about bookkeeping and management. Those becoming managers remained at that level unless they
Today in the business world there are many successful business men and women that succeed in their own areas of business. The main reasons of their success are of their aspects on managing their company from taking risks to motivation and commitment. A successful manager is also a leader to the other co-workers and employees of the company; he/she must guide and lead them to success and happiness.
I believe in that to be a success in life I have to have experiences in my life story to improve myself, abilities and skills. This will add a lot to my social, and managerial experience too. My work experience started at the Amazon Palace International Restaurant as an Executive Manager. That was the fascinating experience I have consolidated my skills of taking responsibility for the business performance of the restaurant, analyzing and planning restaurant sales levels and profitability, organizing marketing activities, such as promotional events and discount schemes. Moreover, I was preparing reports weekly and monthly, including staff control food control and sales. My duties were unlimited to creating and executing plans for department sales, profit, and staff development, setting budgets and/or agreeing on them with senior management. Further, planning and coordinating menus. All that time I was supported by my support team.
After analysing the data, findings and recommendations were provided. It includes summary of main research, then the recommendation part for the management of the restaurant.
A manager plays a pivotal role in steering the success and failure of the organization. As a budding manager, I wanted to get an insight about the daily activities of a manager and learn about their ‘typical day’. Therefore, an interview was scheduled, where the manager shared her views and gave invaluable advice on becoming an effective manager. This helped me in integrating the management concepts taught in the class and its implications in the real world.
Moreover, the functional manager should be a subject matter expert and he should have the skill to manage the work in an efficient way as well as the process improvement responsibilities should also be handled by the functional manager.
Restaurant managers are who are in charge of the hall restaurant, they are responsible on everything, they make sure the customers and food it’s good and greet all customers in. Manager Sammi 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. If the staff is not getting along, a lot of problems will grow ...
The world of business has undergone radical and dramatic changes in the last decade changes that present extraordinary challenges for the contemporary manager. A manager is an organizational member who is responsible for planning, organizing, leading, and controlling the activities of the organization so that the goals can be achieved. According to a widely referenced study by Henry Mintzberg, managers serve three primary roles: interpersonal, informational, and decision-making. Management is process of administrating and coordinating resources effectively and efficiently in an effort to achieve the goals of the organization.
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.
function, managers need to analyse how activities and resources are to be grouped and carry out plans successfully (Bartol 2007). A manager have to understand their ability to manage the lower level employee which is the most valuable of the company as they are the key of output and implement in the planning. Then manager will coordinate the jobs between authority and responsibility that is to define the role position of them (MSG 2012).
Gosling, J. and H. Mintzberg (2003). "The Five Minds of a Manager." Harvard Business Review (November 2003): 1-10.
There has been exponential rise in the number of eateries in most of the towns worldwide. This is partly brought about by the ballooning urban population, as well as the emergence of working middle class population who find themselves tied up by work in the cities they reside.