Restaurant management - what is it?

In any restaurant and hotel business it is necessary to have a clear and high-quality management of all divisions. This can be achieved only through quality management.

What is management?

There are many definitions of this term. However, the simplest and most precise one can be called a word-for-word translation of the word manage, which means "manage." However, you can manage objects, equipment, and human resources.
The very word "management" 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 hotel and restaurant business is no exception.

Why is it important to build good management?

Restaurant management is one of the most popular and developing types of business. People will always need to satisfy one of the basic instincts: nourishing and tasty to eat. At the same time, they want to do this in a cozy place, where one could talk, relax. That is why most cafes and restaurants have a constant flow of customers, good revenue and a long-term perspective of their existence.

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 training), as well as financial resources and competently built management. The latter aspect is increasingly becoming decisive, because it concerns all other criteria and, in fact, determines them.

For example, a financial manager (director) deals with monetary issues in a company or organization. Recruitment, promotion and dismissal of employees is monitored by the HR manager, etc. Accordingly, only having built a competent management, a hotel or restaurant can grow and develop, displacing competitors from the services market.

What are the problems?

Management of hotel and restaurant business is a complex and multifaceted process. The main problem in the construction of the administrative structure can be called bad communications and the relationship between the owner, the general director and managers of different links. Most often, the one who opens his hotel or restaurant, wants to keep everything under control, in his hands.
He begins to recruit himself . He follows their work, does not forget to look after the financial issues, etc. As a result, such a manager simply does not have time to perform all the functions, is torn to pieces, asks his assistants and administrators to help in solving various issues.

Thus, firstly, it doubles the workload of the workforce. Secondly, it entrusts the decision of even small organizational moments to people who do not have an administrative education. Feeling a little "under the authority", they begin to point, scold staff. As a result, the social and 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 personnel.

Management in the restaurant business

Very often in any institution you can hear the phrase: "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 every guest can not please. Yes, and people come across the strangest: picky, nervous, not in the mood, etc.
For what will the manager answer in the hotel or restaurant? Both areas of activity are equated, since in both cases the sphere intended to provide services to a person is implied. A competent manager in such cases should be responsible for the personnel (for example, waiters, if it is a cafe, cleaners, maids, if this is a hotel), the proper organization of their work, the social and psychological climate in the team, interaction with clients and senior management, Staff motivation, planning, etc. This is a huge functional, having become familiar with which, you just can not want to be a manager. However, it is not for nothing that it is considered a manager and the salary is received accordingly.

Restaurant management: its specificity

Of course, the hotel, restaurant management has its own specifics. Let's consider the key points. Firstly, it is the control over the costs and expenses of the firm performing the services. This applies to various items of expenditure, including staff bonuses, expenses for depreciation, etc. Secondly, it provides 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 concerns the work of the waiters. They must be polite, tidy. At the same time the dishes must match the picture in the menu, have a pleasant value for money.

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