In any restaurant and hotel business , a clear and high-quality management of all divisions is necessary. This can only be achieved through quality management.
What is management?
There are many definitions of this term. However, the simplest and most accurate is the literal translation of the word manage, which means "manage." However, you can manage items, equipment, and human resources.
The word "management" itself is quite generalized, there are many interpretations of it. In the 21st century, the management function becomes the link in the work of any enterprise and organization. And the management of the hotel and restaurant business here 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: to eat hearty and tasty food. At the same time, they want to do this in a comfortable place where they could talk, relax. That is why most cafes and restaurants have a constant flow of customers, good revenue and a long-term perspective for 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 the worst case, personnel capable of training), as well as financial resources and well-constructed management. The latter aspect is increasingly becoming decisive, because it applies to all other criteria and, in fact, defines them.
For example, a financial manager (director) deals with monetary issues in a company or organization. The recruitment, promotion and dismissal of employees is controlled by a personnel manager, etc. Accordingly, only by building competent management can a hotel or restaurant grow and develop, displacing competitors from the service market.
What are the problems?
The management of the hotel and restaurant business is a complex and multifaceted process. The main problem in building the management structure is poor communication and the relationship between the owner, CEO and managers of different levels. 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 monitors their work, does not forget to keep an eye on the solution of financial issues, etc. As a result, such a leader simply does not have time to fulfill all functions, is torn to pieces, asks his assistants and administrators for help in resolving various issues.
Thus, firstly, he is doubling the workload. Secondly, it trusts the solution of even small organizational issues to people who do not have a managerial education. Feeling a little "under authority", they begin to point out, scold the staff. As a result, the socio-psychological climate in the team is deteriorating, namely it serves as the basis for the quality work of all employees. Therefore, it’s much easier for a leader to hire a middle manager who can solve various organizational issues and organize work with staff.
Management in the restaurant business
Very often in any institution you can hear the phrase: "Now I will 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 you will not please every guest. And people come across the strangest ones: picky, nervous, not in the mood, etc.
What will the manager in a hotel or restaurant be responsible for? Both areas of activity are equated, since in both cases the sphere is intended to provide services to people. A competent manager in such cases should be responsible for the staff (for example, waiters, if this is a cafe; cleaners, maids, if this is a hotel), the proper organization of their work, the socio-psychological climate in the team, interaction with customers and senior management, constant monitoring of the situation, staff motivation, planning, etc. This is a huge functional, having familiarized yourself with it, you may simply not want to be a manager. However, it is not without reason that he is considered a manager and receives a corresponding salary.
Restaurant management: its specificity
Of course, hotel, restaurant management has its own specifics. Consider the key points. Firstly, it is control over the costs and expenses of the company providing services. This applies to various items of expenses, including staff bonuses, depreciation expenses, etc. Secondly, it provides quality marketing, which is the key to success. Advertising, service promotion, customer acquisition - without these important aspects, restaurant management loses its meaning.
High-quality service should be provided by both employees and managers who exercise control. This applies to the
work of the waiters. They must be polite, neat. At the same time, dishes should correspond to the picture on the menu, have a pleasant price-quality ratio.
The manager himself should be an example for his wards. He is obliged to monitor discipline, create a good climate in the team, motivate staff, think through and introduce a system of competent bonus and remuneration for employees. Thus, restaurant management is the basis for the successful operation of a hotel or restaurant.