Restaurant management - what is it?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

In any restaurant and hotel business, a clear and high-quality management of all departments is necessary. This can only be achieved through good management.

What is management?

There are many definitions of this term. However, the simplest and most accurate is the literal translation of the word manage, which means "manage". However, you can manage items, equipment, and human resources.

The word "management" itself is quite generalized, there are many interpretations of it. In the 21st century, the management function becomes a link in the work of any enterprise and organization. And the management of the hotel and restaurant business is no exception.

Why is it important to build good management?

Restaurant management is one of the most popular and growing types of business. People will always need to satisfy one of the basic instincts: to eat hearty and delicious food. At the same time, they want to do it in a cozy place where they could talk, relax. That is why most cafes and restaurants have a constant flow of customers, good revenue andlong-term perspective of its existence.

At the same time, it should be noted that any business is built successfully only when, in addition to a good idea and plan, there are highly qualified personnel (in extreme cases, personnel capable of learning), as well as financial resources and well-built management. The latter aspect is increasingly becoming decisive, because it relates to all other criteria and, in fact, determines them.

For example, a financial manager (director) deals with money issues in a company or organization. Recruitment, promotion and dismissal of employees is controlled by the personnel manager, etc. Accordingly, only by building competent management, a hotel or restaurant can grow and develop, forcing competitors out of the service market.

What are the problems?

Management of the hotel and restaurant business is a complex and multifaceted process. The main problem in building a management structure can be called poor communication and the relationship between the owner, the general director and managers of different levels. Most often, those who open their own hotel or restaurant want to keep everything under control, in their own hands.

He starts recruiting himself. Follows their work, does not forget to keep an eye on the solution of financial issues, etc. As a result, such a leader simply does not have time to perform all the functions, is torn to pieces, asks his assistants and administrators for help in resolving various issues.

So first, he's doublingburden on the workforce. Secondly, he entrusts the solution of even small organizational issues to people who do not have a managerial education. Feeling a little "with authority", they begin to point out, scold the staff. As a result, the socio-psychological climate in the team is deteriorating, namely, it serves as the basis for the quality work of all employees. Therefore, it is much easier for a manager to hire a middle manager who could solve various organizational issues and build work with staff.

Management in the restaurant business

Very often in any institution you can hear the phrase: "Now I'll call the manager." And, indeed, he resorts, polite and good, ready to settle any of your questions, solve problems. How difficult it really is for him, because you can’t please every guest. Yes, and people come across the strangest: picky, nervous, not in the mood, etc.

What will a manager in a hotel or restaurant be responsible for? Both fields of activity are equated, since in both cases the sphere aimed at providing services to a person is implied. A competent manager in such cases should be responsible for the staff (for example, waiters, if this is a cafe; cleaners, maids, if this is a hotel), the correct organization of their work, the social and psychological climate in the team, interaction with customers and top management, constant monitoring of the situation, staff motivation, planning, etc. This is a huge functionality, having become familiar withwho, you might just not want to be a manager. However, it is not without reason that he is considered a manager and receives a corresponding salary.

Restaurant management: its specifics

Of course, hotel and restaurant management has its own specifics. Let's look at the key points. Firstly, it is the control over the costs and expenses of the company providing services. This applies to various items of expenditure, including staff bonuses, depreciation expenses, etc. Secondly, it provides high-quality marketing, which is the key to success. Advertising, promotion of services, attracting customers - without these important aspects, restaurant management loses its meaning.

High quality service should be provided by both employees and managers who exercise control. This applies to the work of waiters. They must be polite and careful. At the same time, dishes should match the picture on the menu, have a pleasant price-quality ratio.

The manager himself should be an example for his wards. He is obliged to monitor discipline, create a good climate in the team, motivate staff, think over and introduce a system of competent bonuses and rewards for employees. Thus, restaurant management is the basis for the successful operation of a hotel or restaurant.