How do you Manage a new restaurant?

Answer 1

• Maintain knowledge of all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices

• Supervise floor service in dining rooms during hours of operation

• Delegate responsibilities to employees and supervise tasks to completion, correctly and on time

• Anticipate the guests' needs and respond appropriately with a sense of urgency

• Understand Profit and Loss statements, general business practices of restaurant operations

• Manage Front and Back of House Service Staff, Cooks, Bar Staff and Assistant Managers

• Order supplies through the IP System and Purchasing

• Exercise cost controls for all aspects of restaurant operation

• Train employees in the performance of their duties

• Follow current proper policies and procedures for Manager comps and voids

• Utilize Avero to maximize sales and profits, manage labor and control costs

• Ensure all dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness

• Manage POS pricing / maintenance issues to ensure checks can be processed correctly

• Maintain contacts with cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff

• Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations

• Make daily floor plans per shift to ensure proper rotation and coverage of stations

• Perform employee evaluations and maintain all related to attendance records and FileNet in general

• Manage daily labor and other operating expenses

• Conduct management meetings and give direction to assistant managers

• Develop, maintain and measure service standards, promotional ideas and moral

• Perform other job related duties as requested

• Maintain a level of professionalism that will make guests want to return to the outlet

• Work as a team member, assisting all guests' and employees' needs and inquiries

• Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees

• Follow all procedures and policies set forth by the company, division and department

• Follow all health and safety regulations

• Maintain positive guest relations at all times

• Resolve guest complaints, ensuring guest satisfaction

• Monitor the cleanliness, sanitation and organization of all work areas

• Manage existing stock of glassware, flatware and china, completing requisition for shortages in a timely manner when par levels dip below set standards

• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands

• Ensure that staff report to work as scheduled, document any late or absent employees

• Coordinate breaks for staff

• Monitor the preparation of station assignments

• Conduct pre-shift meeting with staff and review all information pertinent to the day's business

• Inspect grooming and attire of staff; rectify any deficiencies

• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel

• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel

• Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel

• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period

• Check the pick-up station and side stations

• Anticipate heavy business times and organize procedures to handle extended waiting lines

• Other related duties as necessary