Restaurant Management is the profession of managing a restaurant. Associate, undergraduate and undergraduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
Video Restaurant management
Responsibility
Administration
The owner (or owner) is the person in charge of business in general.
The General Manager or Operations Manager (may also be called Managing Partner if he owns shares in the business) is the person who operates the restaurant for the owner.
The Assistant Manager or Administrative Assistant manages the office and aspects of the restaurant business, is responsible for Human Resources (including payroll), financial and taxation documentation, and all records management.
Front-of-the-House Management
MaÃÆ'®tre d'hÃÆ'Â'tel (or Manager) is fully responsible for all front-of-house operations, managing staff who provide services to customers and allocating the task of opening and closing restaurants. She is responsible for ensuring her staff follow health and safety standards and service rules. He is the most important person in the home environment, because it is up to him to motivate staff and to give them job satisfaction. He maintains and guides the personal welfare of the staff, as it makes the workforce stronger and more profitable, and works with other executive management officers such as Executive Chefs and Owners.
The Beverage Manager (or Bar Manager, Bartender) is responsible for all drinks, beverage and bar services at the restaurant. He reports directly to MaÃÆ'®tre d'hÃÆ'Â'tel (Manager). The beverage manager orders the bar inventory, maintains and tracks inventory, publishes stock bar, and schedules bar service staff. Often a bar manager will have previous experience as a bartender. Often, the beverage manager will have extensive knowledge of beverages that include wine, beer, and spirits.
Return-of-Home Management
Executive Chef usually operates in company restaurant companies. He is fully responsible for all backyard operations, and works with other executive management officers such as Maitre d'HÃÆ'Â'tel and Owner.
Chef de Cuisine (or Executive Sous Chef) manages the kitchen staff working in the kitchen and creates menus in the absence of an Executive Chef.
Kitchen is often referred to as the heart of the restaurant. They make menus and "specials" as well as order the products needed for menu recipes. Managing kitchen staff helps control the time, quality, and cost of food. Kitchen management involves, most importantly, cost control and budgeting.
Sous Chef (or Kitchen Manager) oversees daily kitchen operations. She also acts as Chef de Cuisine when she is not in the restaurant.
Chief Cook is a Head Chef Preparation who oversees food preparation (preparation).
Chef Head Station (or Head Chef/Main Chief/Cook) oversees cooking or "work" from your menu order and "push" to make sure all your tables will receive their orders at the same time.
Maps Restaurant management
References
Further reading
- Restaurant Workers' Management
- Restaurant marketing strategy
- Dahl, Joseph Oliver (1944). Restaurant Management, Principles and Practice (4th ed.). New York; London: Harper & amp; brothers and sisters. OCLCÃ, 1741738.
- Ninemeier, Jack D.; Hayes, David K. (2006). Restaurant Operations Management: Principles and Practice . Upper Saddle River, N.J: Pearson Prentice Hall. ISBN: 0-13-110090-4.
- Foxwell, Amy (2011). How to Market Your Restaurant, Your Complete Guide to Effective, Affordable and Effective Restaurant Marketing . WE; ISBN: 1480289094.
- Foxwell, Amy (2011). Restaurant Marketing System . US.
Source of the article : Wikipedia
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