Restaurant management: Difference between revisions

Content deleted Content added

Inline

Revision as of 21:41, 24 June 2012

Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.^[1]

Responsibilities

Administration

'Owner' is the person responsible for the business in general.

'General Manager or 'Operations Manager' who may also be called the "Managing Partner" if they own a stake in the business. It is this person who operates the restaurant for the owner.

'Assistant to the Manager' also known as 'Administrative Assistant' manages the office and business aspect of the restaurant. They are responsible for Human Resources (including payroll), financial and taxation documentation, and all record management.

Front-of-the-House management

'Maitre d' or 'Customer Service Manager' manages staff who give services to customers and allocate the duties of opening and closing restaurant. The manager is responsible for making sure his or her staff is following the service standards and health and safety regulations. The manager is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The manager also looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable.

'Beverage Manager' is often called a "Bar Manager" and is responsible for all the beverage, beverage service and bar operations of the restaurant. They report directly to the Maitre d' / Customer Service Manager.

Back-of-the-House Management

'Chef de Cuisine' or 'Kitchen Manager' (K.M.) manages the kitchen staff working in the kitchen. The kitchen is the most important part of the restaurant and often referred to as the heart. They create the menu and "specials" as well as order the products needed for the menu recipes. Managing the kitchen staff helps to control food timing, quality, and cost. Kitchen management involves most importantly, cost control and budgeting. Corporate restaurant companies will have an Executive-Chef de Cuisine who works with other executive management officers.

'Sous-Chef de Cuisine' is the Under-Chef de Cuisine or 'Assistant to the Kitchen Manager' (A.K.M.) oversees kitchen daily operations. They also act as the Chef de Cuisine/Kitchen Manager when that individual is not in the restaurant.

'Head-Chef de Cuisine' or 'Head Cook' is two kitchen management positions. The first is the Head Preperation Chef/Cook who supervises food preperation (prep). The second being the Head Station Chef/Cook (also known as the Head Line Chef/Cook) who supervises the cooking or "work" of your menu order and the "push" to ensure your entire table will receive their order at the same time.

References

^ United States Department of Labor (2004). Occupational Outlook Handbook, 2004-2005: Bulletin 2570. Claitor's Law Books and Publishing. p. 54. ISBN 1-57980-925-1.

External links

This job-, occupation-, or vocation-related article is a stub. You can help Wikipedia by expanding it.

[1] United States Department of Labor (2004). Occupational Outlook Handbook, 2004-2005: Bulletin 2570. Claitor's Law Books and Publishing. p. 54. ISBN 1-57980-925-1.

[1]

@@ Line 2: / Line 2: @@
 ==Responsibilities==
+===Administration===
+'Owner' is the person responsible for the business in general.
+'General Manager or 'Operations Manager' who may also be called the "Managing Partner" if they own a stake in the business. It is this person who operates the restaurant for the owner.
-===Floor management===
+'Assistant to the Manager' also known as 'Administrative Assistant' manages the office and business aspect of the restaurant. They are responsible for Human Resources (including payroll), financial and taxation documentation, and all record management.
-'Floor management' includes managing staff who give services to customers and allocate the duties of opening and closing restaurant. The manager is responsible for making sure his or her staff is following the service standards and health and safety regulations. The manager is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The manager also looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable.
-===Kitchen Management===
+===Front-of-the-House management===
-'Kitchen Management' includes the managing staff working in the kitchen, especially the head chef. The kitchen is the most important part of the business and the main reason customers patronize the restaurant. Managing the kitchen staff helps to control food quality. As most commercial kitchens are a closed environment, the staff may become bored or tired from the work. Without proper management, this often results in an inconsistent food product.
-Kitchen management involves most importantly, cost control and budgeting. Meeting KPI's are a must for a restaurant to survive. Head chefs must instill and teach money management to apprentices. This is as important as teaching the art and skills of cookery.
+'Maitre d' or 'Customer Service Manager' manages staff who give services to customers and allocate the duties of opening and closing restaurant. The manager is responsible for making sure his or her staff is following the service standards and health and safety regulations. The manager is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The manager also looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable.
-===Administration===
-'Administration' includes stock controlling, scheduling rotations, budgeting the labor costs, balancing cost and profit according to seasonality, surveying and hiring staff, and maintenance of the commercial kitchen equipment.
+'Beverage Manager' is often called a "Bar Manager" and is responsible for all the beverage, beverage service and bar operations of the restaurant. They report directly to the Maitre d' / Customer Service Manager.
+===Back-of-the-House Management===
+'Chef de Cuisine' or 'Kitchen Manager' (K.M.) manages the kitchen staff working in the kitchen. The kitchen is the most important part of the restaurant and often referred to as the heart. They create the menu and "specials" as well as order the products needed for the menu recipes. Managing the kitchen staff helps to control food timing, quality, and cost. Kitchen management involves most importantly, cost control and budgeting. Corporate restaurant companies will have an Executive-Chef de Cuisine who works with other executive management officers.
+'Sous-Chef de Cuisine' is the Under-Chef de Cuisine or 'Assistant to the Kitchen Manager' (A.K.M.) oversees kitchen daily operations. They also act as the Chef de Cuisine/Kitchen Manager when that individual is not in the restaurant.
+'Head-Chef de Cuisine' or 'Head Cook' is two kitchen management positions. The first is the Head Preperation Chef/Cook who supervises food preperation (prep). The second being the Head Station Chef/Cook (also known as the Head Line Chef/Cook) who supervises the cooking or "work" of your menu order and the "push" to ensure your entire table will receive their order at the same time.
-===Marketing===
-'Marketing' includes attracting new customers, getting more out of existing customers, increasing the bottom line, creating promotions, encouraging customer loyalty, finding new products and services and expanding the target market. Restaurant marketing should include many different methods such as social media, comment cards, direct marketing, emails, advertisement, partnerships, etc.
 == References ==