How to Manage a
Restaurant
Being a restaurant
manager can be both exciting and challenging. It takes effort, organization and
hard work to successfully run a restaurant. Knowing how to put every resource
in place to your advantage can help your business grow, bring in more customers and, hence,
result in bigger profits.
1. Let
the staff know your expectations. The job description for employees needs to be
thoroughly outlined at the time of hiring. Set strict requirements and
guidelines about such things as the menu, recipes, time management, and
assignment of tasks and code of employee conduct. Have regular meetings with
your head chef and all other department heads to discuss any problems,
suggestions and productivity concerns. Remember, you set the tone for the
efficiency of your restaurant, so it's important to establish your authority.
2. Build
employee morale. If those who work with you feel disrespected or unappreciated,
their job performance can suffer. Avoid talking down to those who work under
you and give them the feeling that they are part of a team. Motivate them with
training workshops and special activities. Provide rewards, incentives and
recognition for staff members who excel. Have a "suggestion box"
where employees can leave comments about their concerns or ideas for
improvement.
3. Make
sure your customers are happy. If patrons are pleased with the food quality,
service and prices at your restaurant, they are more likely to return and bring
others with them. Creating a relaxing environment, having employees treat them
with respect, providing them with prompt service and well-prepared meals, as
ordered, all contribute to the satisfaction of those who come to your
restaurant. You may want to leave comment cards, so customers can let you know
what they liked or disliked about their visit.
4. Sit
down with the head of each department and plan a budget. Find the best
equipment, food and beverage suppliers’ at the most cost-effective prices.
Control fixed and variable expenses. Make all employees conscious of how many
resources they utilize that may cause you to exceed monthly costs, such as
wasting food and cleaning supplies. Make sure you have enough cash on hand to
meet your payroll, so your staff can be paid as scheduled.
5. Develop
a good marketing strategy to get the word out to more potential customers about
your restaurant. Come up with creative and effective advertising, including ads
in newspapers, and distribute flyers in nearby areas. Offer customer
incentives, such as a "Customer of the Month Wall" with photos of
patrons on display. Selected customers might receive a free meal or menu item
of their choice.
6. Make
sure your restaurant meets the highest health standards. Cooking and dining
areas, as well as restrooms, should be thoroughly sanitized. It should be
emphasized to employees that they are required to wash their hands and make
certain that utensils, dishes and glasses are clean before customer use. Cooks
and chefs must be careful to avoid cross-contamination of cooking utensils and
make sure that all surfaces are properly cleaned.
7. Ensure
that your restaurant meets all safety regulations. Emergency exits should be
clearly marked in the event of a fire or other unexpected event, and doors
should be easy to open. Make sure you do not exceed the seating capacity for
your restaurant.
8. Replace
staff members who consistently fail to meet your standards. Those who are
routinely late, treat customers rudely do not get along with fellow employees
and who are unmotivated can cause dissension. However, this should be done only
after every effort has been made to encourage them to improve their
performance.
9. Consider
using a restaurant consultant, if sales are continually down. A consultant can
give an objective evaluation of your restaurant and tell you about strengths
and weaknesses. He can work with you to design a strategy that will cut costs,
improve sales, update the look and feel of your establishment, draw more
customers, conceive more appealing menus and create better marketing.
Article by: Maria
Working happily
with National Merchant Services
Happy
Processing!!!
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source: http://www.ehow.com/how_2314675_manage-restaurant.html
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