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Restaurant survival starts with the management team
Today's Restaurant Internet Exclusive
Wednesday, 29 May 2013 19:09

Survival_HPBy: Terri McKinney

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.

The Owner (or Proprietor) is the person responsible for the business in general. The General Manager or Operations Manager (may also be called the Managing Partner if he owns a stake in the business) is the person who operates the restaurant for the owner. The Assistant Manager or Administrative Assistant (if there) manages the office and business aspect of the restaurant, is responsible for Human Resources (including payroll), financial and taxation documentation, and all record management.
The Host (or greeter) also waits in the front. This is the person the customer sees before anyone else. If they are not smiling and extremely pleasant, the customer may already have a bad taste for the place.

Front-of-the-House management
The Maitre d'hotêl (or Manager) is entirely responsible for all front-of-the-house operations, manages staff that gives services to customers and allocates the duties of opening and closing the restaurant. He is responsible for making sure his or her staff is following the service standards and health and safety regulations. He 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. He looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable, and works with other executive management officers such as the Executive Chef, and the Owner. If he is doing the job correctly and is trained properly, the restaurant should be a smooth running and desirable place to be for diners.

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