Management in general is a multifaceted approach. You must be able to oversee all elements of the business and have a general ability to do every task beneath you. Ideally, you should have some experience in actually doing each one of the jobs over which you have responsibility, but if not you must be able to step in at a moment’s notice. In the food industry, a managerial role is even more complicated and restaurant management resources are well researched.
When you have overall responsibility in a food and beverage position, you must understand that you have many additional responsibilities that you might not ordinarily expect to find in the business world. If you are in overall command of the entire organization you allocate time to projects, staffing, logistics, marketing, finances and a whole host of other areas beneath. This can sometimes be overwhelming, but restaurant management resources are available to help you get everything in a proper perspective.
The area that requires most attention in restaurant management is the actual cost of your product. This can make the difference between losing money or making a good profit and portion control and timely supply are two key elements. Understand that employees beneath you may not have the same perspective when it comes to cost management and you will have to lay down some strict guidelines to keep everything under control.
While food and drink may be the primary cause for concern, a busy restaurant relies on a whole host of other supplies and products, even the smallest of which can make the difference between smooth operation or a major issue. Some of your restaurant management resources will be adequate inventory control procedures and staff must understand the meaning of just-in-time and frugality when it comes to the use and restocking of these vital items.
Time management is crucial for managers at all levels and if you’re in charge of an eatery, this is especially so. One of your biggest challenges will be coping with problems that come up on a regular basis and there will be many of them. You will have to be skilled at putting out fires and somehow building this time into your already busy schedule appropriately.
Remember, that even though you will be pulled in all directions as the owner and manager of a restaurant, you must still be efficient. Whatever programs and projects you have opened, must be completed and one of the biggest skills you learn will be the art of delegation. Never be a micromanager, but always be willing to allocate tasks accordingly.
One of the more important things that you can do when you are starting out as a restaurant owner or manager is to make sure that you spend particular emphasis at the outset in selecting the right staff. The business will rise or fall according to the quality and ability of your staff, as when the chips are down, you will have to rely on them to work on their own initiative from time to time.
Don’t be afraid to turn to outside help, especially when you are starting out. Restaurant management resources can help you to focus on priorities and the ins and outs of management from those who have seen it all.
Jose Riesco has applied strategic marketing principles brought from the top corporations to the Restaurant Industry.
Only by changing their strategy and vision, restaurant owners will be able to increase their business and fill in their restaurants with happy loyal clients.