Restaurant management

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Restaurant management consists of a team of managers. Large restaurants may have as many as five managers. There would be two front managers, two back managers and the general manager. Depending on the restaurant, the two front managers are broken up as the bar manager and the floor manager. The back managers will normally be two kitchen managers. The general manager concentrates on the restaurant managers scheduling and the over all performance of the restaurant as well as running shifts. Scheduling of managers will over lap covering the busiest times of the day. For example, one manager will open, from 7 to 5 as the mid manager will work an 11 to 9 and the closing manager will work a 5 to close. This ensures that every area is well covered at the busiest time of operation.

Contents 1 Managers 1.1 Floor managers 1.2 Bar managers 1.3 Kitchen managers 1.4 General managers 2 Management Pay

[edit] Managers

[edit] Floor managers

Floor managers responsibilities may consist of writing wait staff, and host schedules. Coordinating contests, promoting products, welcoming and visiting with tables. The floor manager will generally help out with the liquor inventory and ordering. Floor managers may be most effective working the 11 to 9 shift.

[edit] Bar managers

Bar managers responsibilities may cover the bar schedule, assigning tasks, liquor inventory, and liquor orders. Secondary responsibilities include monitoring bar contests, promoting products, welcoming and visiting with bar guests. Bar managers may be most effective working the 5 to close shift.

[edit] Kitchen managers

Kitchen manager's responsibilities may consist of writing prep sheets (setting the defaults of the amount of prep to prepare everyday). Kitchen food inventories, supply inventories. Food orders, supply orders, writing kitchen schedules. Kitchen managers would be most effective on the 7 to 5 or the 5 to close shifts. Menu Planning in consultation with the Executive Chef, Maintain Cleanliness & Hygiene as per rules and regulations, timely food preparation, food cost analysis/control, physical veryfication of stock in Kitchen and Food Stores are also come under his responsibility.

[edit] General managers

The General manger will get direction from the district managers and run shifts as well. The general manager will help in all areas, writing the managers schedule. The general manager is most effective at any of the shifts. He or she may want to schedule themselves for the most problem area to make corrections.

[edit] Management Pay

Managers normally get paid salary working 55 hours a week. Starting salary can very from 25,000 a year to 45,000. The General Manager normally would get paid more, plus bonuses. Some managers may receive bonuses as well depending on the performance of the store.