Restaurant Operations and Management

Introduction

Restaurant operations are generally divided between what is commonly called front of the
house and back of the house. Effective restaurant management involves several challenges, such
as public relations, inventory, staff, and customer service. Managing a restaurant involves many
different responsibilities, from hiring and firing.

Restaurant operations, in the simplest terms, are various activities that are carried out in a
restaurant to run the business. These include all activities involved in the preparation of food,
customer service, cleaning, purchasing raw materials, accounting and reporting.

Restaurant Operations Managers oversee the day-to-day operations of a restaurant, working

with other managers, as well as owners, in planning, directing, and coordinating restaurant
operations

Functions of a Food and Beverage Service

The provision of food and beverages is one of the oldest services associated with lodging
establishments. The F & B operations is a complex operation involving numerous, highly
specialized functions. Part of the department is organized like a restaurant, with separate
divisions devoted to food preparation, food service, and beverage service. Other parts of the
department may be responsible for room service and banquet/ catering service.

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer expectation.
2. To provide a nice environment where guests can enjoy the food and drinks.
3. To make a profit

Food and Beverage Organization

A food and beverage department is traditionally divided into the following areas:
1. Food purchasing
2. Food production or preparation
3. Food service
4. Beverage service
5. Banquet/catering

Restaurant
A restaurant is a retail establishment that serves prepared food to customers. Service is
generally for eating on premises, though the term has been used to include take-out
establishments and food delivery services.
Types of Restaurants

Restaurants often specialize in certain types of food or present a certain unifying, and
often entertaining theme.

Cafeterias
A cafeteria is a restaurant serving mostly cooked or ready to eat food arranged behind a food-
serving counter. There is little or no table service. Depending on the establishment, servings may
be ordered from attendants, selected as ready-made portions already on plates, or self-serve of
food of their own choice.

Fast-Food Restaurants
Fast-food restaurants emphasize speed of service and low cost over all other considerations.

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately-priced food in a casual

atmosphere. Casual dining restaurants typically provide table service. Casual dining comprises of
a market segment between fast food establishments and fine dining restaurants.

Restaurant Personnel

Staffing and Management

Focus of recruiting service personnel and management staff should be effective delivery of
services and proper management on daily basis, plus long-term goals of the restaurant.
But remember, the key for effective management and service delivery is teamwork.

Restaurant Manager
This person has overall responsibility for the restaurant and other food and beverage service
areas. The restaurant manager sets the standards for service and is responsible for any staff
training that may have to be carried out, on or off the job.

Captain Waiter
This person has overall charge of the service staff/ team. He is responsible for ensuring that all
the duties necessary for the pre-preparation for service are efficiently carried out and that nothing
is forgotten.

Waiter
The waiter must be able to carry out the same work as the station headwaiter and relieve him on
days off. Both the waiter and the station headwaiter must work together as a team, to provide
efficient and speedy service.

Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and possibly wishing to take
up food service as a career. The trainee carries out certain cleaning tasks during the pre-
preparation period. He may be given the responsibility of looking after and serving some
appetizers or smaller courses, from the appropriate trolleys.

Wine Waiter/Sommelier

The sommelier is responsible for the service of all alcoholic drinks, during the service of meals.
He must also be a sales person. This employee must have a good knowledge of all beverages
available.

Receptionist (Host/Hostess)
The role of a restaurant host is to attend to guest needs, particularly, on arrival at the restaurant.
The host should "meet, greet and seat" the guest. The host/ess should make sure that; guests
leaving the restaurant have enjoyed their meal.

Barman
This person must have good knowledge about the ingredients and methods needed to make
alcoholic drinks.

Order Taking Procedure

Taking the order in the restaurant is a critical task, and often the success of the meal can depend
on the order taker taking the order correctly.

Preparation
it is important to be prepared and before taking the order, write these four essential items of
information on the Order Slip for control purposes: The four major component that you need to
record in OS are:
1. Table number
2. Number of covers
3. Date and time of order
4. Servers name/signature

Menus
The menu itself promotes the products of the restaurant. Use of pictures, photographs and
attractive descriptions can greatly encourage sales.

Special Events
•Coupons
•Premium gifts
•Gift certificates or voucher
Waste Management
Therefore, you need to follow good practices in the kitchen and in the restaurant area to
deal with it. If you handle waste properly, it would reduce the risk of cross-contamination, create
a safer environment, and reduce the cost of food.

Pest control
Good pest control needs good mechanism and systemic control. If you follow proper cleaning
and monitoring, it is completely possible to have 100 pest free working place.

The 8 Rules of Effective Restaurant Operations

It is crucial to have a restaurant operations management strategy in place.
Restaurant operations management refers to the steps you take to improve the various areas of
your business: staff management, financials, and compliance, legislative, just to name a few.
Even though they may be functioning just fine, making a few tweaks could eventually lead to
better results or improved operational efficiency throughout your restaurant.

The 8 Rules of Effective Restaurant Operations

1. Build Value-Driven Relationships with Your Staff

2. Improve Your Restaurant’s Security

3. Create a Training Manual for Everyone to Follow

4. Minimize Food Waste and Leverage a Food Cost Calculator

5. Adhere to Health and Safety Standards

6. Streamline Your Financials

6. Provide Your Staff with All the Necessary Tools

8. Improve the Way You Manage Your Vendors