A training program for those who dream of starting a restaurant from scratch or improving their skills in restaurant management.
"Management in restaurant business and the club industry ”RMA is a program for training management personnel and mastering such professions as a manager or director of a restaurant / club, a purchasing manager, a service manager, a personnel manager, a hall manager, a bar manager, an off-site restaurant director, a banquet service director, F&B director. The program opens up brilliant prospects and many career opportunities for restaurant or club owners, as well as anyone who already works in the restaurant industry or wants to pursue a profession in the restaurant or club business. Classes are conducted by leading restaurateurs of Russia and the world, practice in the best restaurants and clubs in Moscow. Overseas internships in Europe and the USA. Among the partners of the program are the Arkady Novikov Group of Companies, ROSINTER, ARPIKOM, ILOVECAFE, the Federation of Restaurateurs and Hoteliers, the Barmen's Association of Russia, the Russian Guild of Chefs and many others. Form of study: evening (3 times a week), 1 year
Evgenia Kachalova's performances are always filled with incredible energy and high-quality content, and the master class at the RMA was no exception.
Evgenia Kachalova said that now the best selling concepts with a sexual overtones, what constitutes the charm of the project, how people react to certain conceptual triggers, is it true that the restaurant business teaches you to calmly relate to the incessant stream of problems, how they look for premises and how clean the bars "Wine Bazaar" are striving for profits.
The students also learned about the most correct decisions in Evgenia's life and the upcoming changes for the Wine Bazaar bar chain.
We are grateful to Evgenia for so willingly sharing the accumulated experience and knowledge and congratulations on the opening of the new project "Sparkling" on Pyatnitskaya!
#rma #rmarest # wine bazaar # zhenyakachalova # kachalova
Real spring has come to Moscow and the only thing I want to do is to spend time on the street.
However, we hope that you will find yourself motivated to attend classes, because we have prepared many interesting lectures for you in the coming month.
In May, business school students will speak: Gleb Marach Gleb Marach "Project Management", Evgenia Lerman "Workshop on ServiceGuru", Anna Fradkin Anna Fradkin "Legal Aspects of Restaurant Opening", Irina Makerova "Practical Activities of a Restaurant Manager", Ekaterina Salakhieva "Practical aspects of a restaurant manager's work ", Konstantin Krivoshonok Konstantin Krivoshonok" Sanitary and hygienic indicators of enterprises Catering»And much more (for details, see the schedule on the website).
See you in class!
#rmarest #rma # restaurant # startup # cafe # management
How to make the service in your restaurant truly customer-oriented, how to increase the flow of guests and the receipt volume through deep understanding and effective satisfaction of the guest's needs?
And why do European countries refuse avocado dishes in their restaurants and how to hold 12 banquets at the same time?
Olga Semanova, deputy general director of the Ginza Project holding, told about all this at her lecture for the students of the restaurant faculty.
#rma #rmarest #restaurant #startup #cafe #guests
The course on financial management a lecture by Aleksei Medvedev, in which he summarized the material received and answered students' questions:
-What can be the maximum wage fund and how can you save money on it?
-How to properly reduce costs without harming your business?
-How is the restaurant business liquid, will it be possible to get a loan for it?
-How to distribute proceeds so that there are no “cash gaps”?
And many others important issues concerning the life of the restaurant.
There is an exam ahead of the students, we wish everyone success in writing it!
#rmarest #rma #finance #businessschool #rma #restaurant #finance #startup
"Chef's breakfast"
On June 17-19, Moscow will host the third international training forum for chefs "Chef's Breakfast".
Every year, it gathers all the leaders who shape the trends in the country's gastronomic development: experts, entrepreneurs and chefs - all those who keep up with the times, make topical projects and shape modern Russian cuisine.
#PartnersRMA #rmarest #rma #chef's breakfast
On June 17-19, Moscow will host the third international training forum for chefs "Chef's Breakfast". Traditionally, it is visited by more than 2000 people from Russia, ...
The restaurant of Boris Zarkov and Ilya Tyutenkov "Gorynych" became ...
Moscow hosted the 6th Palmfest 2019 Restaurant Concepts Festival and the Palm Branch of the Restaurant Business award ceremony.
Restaurant Boris Zarkov and Ilya Tyutenkov Gorynych won the Palmovaya Branch award. The second place was taken by the Birch restaurant, the third - by My Fish
In total, nine concepts were selected for the final: Avocado Queen Restaurant (Moscow), "Gorynych" (Moscow), "Ryba Moya" (Moscow), J "PAN (Moscow)," #Vermuteria "(Moscow), #Barcelonetaresta (Sochi) , #Birch (St. Petersburg), bobo restobar (St. Petersburg), "# Cabinet" (Yoshkar-Ola), recalls Food Service Magazine.
#palm branch # prize #rmarest #rma Ramil Vafin
Moscow hosted the 6th Palmfest 2019 restaurant concept festival and the Palmovaya branch award ceremony. In total, nine were selected for the final ...
The Fourth Russian Restaurant Festival (RRF) will be held from April 20 to May 10 in 450 restaurants in 30 cities, including Moscow, St. Petersburg, Yekaterinburg, Novosibirsk, Yalta, Voronezh, Tula and others.
In restaurants participating in the festival, you can try a special set of 3-5 popular or new dishes at a fixed price of 990 rubles. It is noted that some establishments will focus on local products or traditional recipes in their regions.
“Last year, guests bought more than 75 thousand sets - almost 75 million rubles came to small businesses. Therefore, interest in the project is growing both from restaurants, from residents, and from city administrations. That is why in 2019 there is already such an impressive number of participants - this is an excellent bonus for both citizens and clear advantage to increase the tourist attractiveness of the city ", - said the founder of the Russian Restaurant Festival Alexander Sysoev.
This year Rosturizm became a partner of the festival. On RRF dates, travelers will have special prices at Hyatt hotels (using the fest promo code), Azimut Hotels (using the rrf2019 promo code), as well as when booking other hotels on the Ostrovok.ru website (foodfest19 promo code).
If you start Saturday from field lesson in the RMA, then the day will definitely be productive 💪🏻
Today we visited ObedBufet.
Andrey Serdin showed the internal structure of the kitchen and answered the students' questions:
-why refrigerators should be at most 60% full
-why does an induction cooker need monthly prophylaxis?
-Is it true that foil is one of the main "enemies of the kitchen"
-why changing the place at the wood-burning pizza oven is almost impossible and much more.
We also discussed the rules for working with suppliers: how to choose an anchor supplier, the pros and cons of a single supplier, and what conditions of cooperation it is important to prescribe in the contract.
Great weekend to everyone!
#rmarest #rma #obedbufetmsk #dinnerbuffet #restaurant
Moscow Coffee Festival 2019
Moscow Coffee Festival 2019
The Moscow Coffee Festival will take place on the site of Trekhgornaya Manufactory in the Nadezhda Hall from April 19 to April 21. This city festival annually brings together coffee lovers, industry professionals who know the secrets of its preparation, and modern coffee houses in Russia under one roof.
The Faculty of Management in the Restaurant Business and Club Industry is the media partner of the event.
#rma #rmarest #school #startup #restaurant #partnersRMA
The Moscow Coffee Festival will take place on the site of Trekhgornaya Manufactory in the Nadezhda Hall from April 19 to April 21. This city festival annually brings together ...
Value in Papers: Lana Badu on the Restaurant Concept Book
At the FoodService Moscow exhibition, the owner of OMG! Agency, lecturer at the Faculty of Management in the Restaurant Business and Club Industry, Lana Badou told why most mistakes when opening a restaurant are made on initial stage and how you can avoid them.
The main theses of her speech are published by HoReCa-magazine.
#rma #rmarest #OMGAgency # badu
At the FoodService exhibition, the owner of the OMG agency! Agency, Lecturer at the Faculty of Management in the Restaurant Business and Club Industry Lana Badu ...
Today there was an optional excursion for RMA students around the DEPOT food mall.
Let's tell a few interesting facts, which we learned about from the excursion:
It turns out that everyone at the Depot has the same dishes, which psychologically justifies a fairly high average check at the food mall and eliminates confusion with dishes at different corners.
Did you know that when the Hello People project removed the glass walls, the flow of their guests increased by 30%?
According to experts, one of the best Marzocco Strada coffee machines is in the Pearl Confectionery, a huge honey cake is sold out in an hour, and the showcase also displays 3D desserts of one of the strongest Ukrainian confectioners, Dinara Kasko.
In total, the Depot has 11,000 square meters, about 2,000 plantings, 64 active projects and 140 farm shops, products from which Yandex food can deliver to you.
We would like to thank Victoria Reshulskaya, PR-director of the communication agency "Appetizing Marketing" (Vika Reshulskaya) for conducting an informative tour of the concepts of the largest food mall in Europe!
#rmarest #rma #depo #foodmall # appetizing marketing # restaurant #startup # Yandex Appetizing Marketing
We invite you to PalmaFest and the Palm Branch Awards final
On April 22, 2019, the Mir TKZ will host the 6th festival of restaurant concepts #PalmaFest, as well as the final of the Palm Branch of the Restaurant Business award, where the best Russian restaurant concept of the year will be chosen.
The RMA promo code will give a 10% discount when buying a ticket via the link: https://palmafest.ru/vesna_2019
The Faculty of Management in the Restaurant Business and Club Industry is the media partner of the event.
#rmarest #rma #school #palm branch #partnersRMA
On April 22, 2019, the Mir TKZ will host the 6th Festival of Restaurant Concepts PalmaFest, as well as the final of the Palm Branch of the Restaurant Business Award, ...
In this article, we will talk about the effective use of employees in restaurants, cafes and other food service establishments.
All responsibility for organizing the management of the restaurant business lies with the administration of the enterprise. It is the management of the restaurant that purchases equipment, provides guidance and training for employees, tries to introduce new, effective methods of work, which leads to a natural improvement in performance in the work of a restaurant or cafe.
Restaurant Business Management: Rational Labor Organization
How to make efficient use of restaurant workers? Development of rational and effective methods labor for all areas of activity - the task of the administration.
First of all, in any catering establishment there must be a document, which should detail the responsibilities and rights of each employee.
The purpose of this document is to ensure any operation with a minimum investment of time and effort.
For example, at any production site, there should be lists of dishes with all the ingredients that must be provided throughout the day. Cold shop workers can immediately clarify the availability of certain products that they need today and quickly receive them from the warehouse.
Equipment in a public catering enterprise should not only be rationally placed, but also provide such a position in which the necessary mechanism would immediately be at hand.
For example, a food cutting machine installed at the main production site is inconvenient for the cook, who is now busy in the precooking room - and from time to time he has to move from one room to another.
The lack of small items of kitchen utensils at hand is often one of the reasons for the decline in labor productivity in catering establishments.
Therefore, it is important to provide for the availability of all the tools in the required quantity: kitchen knives, keys for opening bottles and canned food, bowls, Turks, plates for different types dishes. In the search for all these and other tools, chefs and waiters have to spend a significant amount of work time.
Use of semi-finished and ready-to-eat meals
It is the use of semi-finished products and ready-to-eat meals that contributes to the growth of labor productivity and the effective use of service personnel. After all, production functions in food preparation are reduced.
Let's remember that the main task of public catering enterprises - restaurants, cafes, dumplings, etc. - is not to produce products, but to sell them. Therefore, every minute saved on cooking helps to serve more customers faster and, accordingly, to increase the volume of goods turnover.
Menu restriction
An unnecessarily large list of dishes, drinks, snacks makes the service personnel spend more time and effort on their preparation and on serving customers. After all, to cook dishes that are in limited demand, you need to spend as much time as cooking popular items.
Therefore, the restaurateur should revise his menu from time to time, getting rid of ineffective items. This habit leads not only to savings in products, but also to a decrease in labor costs.
Placement of workers
The placement of employees in a restaurant and its planning is a daily concern of the administration. Many restaurateurs prefer to create weekly work plans for their employees. In some cases, it is much more efficient to create hourly work schedules.
Most of the problems in the placement of personnel are observed during celebrations and during peak hours (lunchtime, evening). Such moments should be foreseen and planned in advance in the employee placement schedule. So that it does not happen that in the morning 5 waiters do not know what to do with themselves, and in the afternoon they cannot cope with their duties due to the influx of visitors.
So, the restaurateur must clearly know how the streams of visitors to the establishment are distributed not only by days of the week, but also by hours. Unfortunately, few leaders take this important point into account. Therefore, the efficiency of the work of the staff decreases, and, consequently, the profit of the restaurant.
Summarize.
Restaurant business management implies, first of all, an increase in labor productivity in a catering establishment. To ensure the rational organization of work in a restaurant or cafe, the manager must pay attention to the following points:
- It is necessary to plan the placement of employees.
- It is necessary to regularly compare the number of spent man-hours and the volume hourly, and not just the daily proceeds of the enterprise.
- The workload of catering workers requires regulation and leveling.
- In areas that are not related to customer service or food delivery, you should strive to reduce the amount of work in various ways.
- The menu requires regular revision and reasonable reduction of positions.
- In order to improve the efficiency of work, the opening hours of the establishment should be limited.
- Responsibilities must match the qualifications of the staff. Highly skilled and highly paid personnel should not be allowed to waste time on duties that are within the power of an inexperienced beginner.
A precise definition of the responsibilities and rights of each employee is a must in any successful catering establishment.
“At the heart of the restaurant business, like any other business, is accounting and control. When opening and promoting a restaurant, you must, first of all, think about the economy, calculate your every step, otherwise you will not see success. In no case should one act on the basis of intuition alone, at random, proceeding from the message: "What if he tramples on?" There is nothing more stupid than opening a restaurant with the expectation that "friends will come to me." I've seen enough of these restaurants and they all ended badly. Remember: friends can help you drink a light coat. It is naive to count on them to make you money. Let me tell you more: as soon as you invite your friends to pay for lunch at your restaurant, they are likely to be offended and leave. And you won't have any friends or a restaurant.
I would recommend every restaurateur to complete accounting courses (to count well) and take the necessary steps towards legal self-education (in order to know the laws you have to work under and to understand what troubles you should expect from the regulatory authorities. In the Soviet Union, public catering establishments were inspected by five institutions (fire service, SES, people's control, local control and auditing department and OBKhSS), but now there are forty such institutions. And the task of each is to catch you on all sorts of violations and derive financial benefit from this. "
Lack of living space
“This is one of the main problems of the domestic restaurant business. In the West, the vast majority of premises used for restaurants and cafes belong to the owners of the establishments. In our country, on the other hand, up to 90 percent of such areas are leased. This circumstance, given the rental rates, can kill even a successful project.
Let me give you a concrete example: one of Mikhail Zelman's Goodman restaurants worked for one of the Ramstores for five years. And he paid rent at $ 700 per square meter. Then, when the lease expired, the owners of the premises offered to renew it, but at a price of $ 2,100 per square meter, that is, three times more. In "Arpikom" they counted and decided that better restaurant to close, since he will work at such rates solely to pay off the rent. Incidentally, this is about accounting. "
Personnel specificity
“There are practically no personnel. No one prepares them - no waiters, no cooks, no head waiter. There are no refresher courses either. The secrets of the professions are comprehended for the most part in practice, transmitted directly at the workplace, from hand to hand, from mouth to mouth. Moreover, experienced staff often teach beginners not how to do something right (cook, serve, etc.), but how best to cheat, steal. This is our tradition. And I myself, when I started as a chef apprentice in the restaurant "Budapest", faced this. Then it was called “taking trophies”: if you don’t take it, they look at you with suspicion, as if you’re not your own, and, naturally, they suspect you of “snitching”. There was a saying: "Take care of honor from a young age, and trophies - in the morning." There was a whole philosophy that justified universal theft: our production manager liked to talk about things that, they say, did not start with us, and will end not with us.
Many years have passed since then, but the problem has not gone away. I remember that in the mid-80s, the first cooperative restaurants did not hire people from the old Soviet public catering at all, fearing precisely their ineradicable habit of theft and other abuses. But this did not help either: now, from the height of the years lived and the accumulated experience, I can say that in any restaurant there will always be 10 percent of people who will always steal, no matter what they threaten, and another 10 who, by virtue of their moral qualities never stoop to this. The remaining 80 percent are not exactly hardened thieves, but it is difficult to call them 100% honest people either: if there is an opportunity to steal, they will steal, if there will be no - well, okay. This is about control. "
How to find the key to the kitchen
“Where to find a chef is again a matter of economics. Bearing in mind that nowhere are we teaching chefs at the proper level, decide who you need: an unknown Russian or a person with a name, a Western star? Here, again, options are possible, depending on what kind of restaurant you are building: for example, if it is a steakhouse, then you can do without a chef at all. I will say more: to work in a steakhouse, you can hire inexpensive, but quite high-quality Uzbeks and Azerbaijanis who have a correct idea of what should be fried meat. True, these their ideas are based mainly on barbecue, steak is a different story, but after a little retraining of these specialists, you may well be enough.
It is quite another matter if you are aiming to create a gourmet restaurant: here you most likely cannot do without a foreigner. And here it is already necessary to count very carefully, since normal foreigners, those who receive 3 thousand euros at home, will not come to us for less than ten. And what do you want when they form an idea of Russia exclusively on TV, and the TV endlessly shows them that here it is dark, cold, gloomy, endless wars and rampant crime. Well, and who will come here after that? Only adventurers, and even those for a lot of money.
A separate question: should you promote your chef, sculpt a star out of him? On the one hand, if you still blind her, it can greatly increase the attendance of the institution and the amount of the average check. On the other hand, you need to be prepared for the fact that the chef, feeling like a star, starts talking about raising salaries. And it will be difficult to prove to him that his current status is primarily your merit.
The same goes for sending cooks for additional training and refresher courses. As a rule, after returning from there, they immediately begin to demand an increase in their salary, motivating it by the fact that "now we can do more and are worth more" and blackmail the owner with a possible departure. My advice: to avoid this by sending cooks (and any other staff) to study at your own expense, be sure to conclude an agreement with them, according to which they undertake to work in your restaurant for 2-3 years upon their return.
And one more thing: in order to control the chefs, to be able to ask them, the restaurateur must understand what this job is. Therefore, my advice: somehow put on a chef's jacket and apron and get into production. Go to the cold shop, to the hot one, to the pastry shop, do something with your own hands. Trust me, this is helpful. This way you will quickly begin to understand how this job works, how the chefs make money for you, and what you pay them for. "
Lost prestige of the profession
“Waiters in the current Russian restaurant business are perhaps the most problematic personnel position. The fact is that it is almost impossible to find a person who would associate his future with this profession, who would intend to work as a waiter all his life. Now, for the overwhelming majority of people, this is nothing more than an opportunity to somehow interrupt, to correct the shaky financial situation, until the opportunity for another, more solid and highly paid job has turned up.
V Soviet times everything was different. Then the profession of a waiter was considered prestigious. She was taught - there was a School of waiters and head waiter, and very often people who already had higher education... Why? Calculate for yourself: a graduate of a Soviet university, having got a job in his specialty, could count on a salary of 110-130 rubles. And the waiter with all the tips earned 300-350 rubles a month, or even more. This was already the level of university professorship, so it is not surprising that people did not want to lose such a job, they held on to it.
However, let's return to today. Since the waiters are not trained anywhere now, their training is again the concern of the restaurateur. Buy a book about what a waiter should be able to do and work in that direction by referring to it. In principle, the list of these skills is not too extensive: clearly accept the order; constantly keep the guest in sight in order to timely respond to all his wishes and, if possible, warn them; be invisible, unobtrusive and benevolent at the same time. Everything seems to be clear and not complicated. But problems still arise, and all the time. And especially large ones - just with benevolence, sincere benevolence (I call this "deliberate hospitality") - so that without familiarity, but also without toadying. Why is the Italian style of service so appreciated all over the world? That is precisely why - their waiters are fast, accurate, smiling, willingly make contact with the client, but at the same time always behave with dignity. In our country, people tend to go to extremes: either rudeness, or, on the contrary, humiliating currying favor with the guest.
How to deal with this? In my opinion, there is only one way: to personally control the staff and point out to them their mistakes and shortcomings. I always do that. My office is the Nostalgia room, I’m there most of the day, and my head is spinning 360 degrees. ”
Russian cuisine: the revival of a legend
“We still lack such an attitude to our own cuisine, which, for example, is in France. There, cooking is officially recognized as a component of the national culture, and the state allocates money to support it, including grants for training promising chefs. However, this is not surprising: France has been on the world culinary Olympus for more than 200 years, its cuisine has been known outside the country since the Great Bourgeois Revolution at the end of the 18th century, when many French emigrants who left their homeland opened their restaurants in many European countries.
In Russia, the history of the restaurant business is much shorter: in our country, it developed rapidly from 1885 to 1918, after which there was an almost 70-year break, also associated with the revolution, which, however, influenced Russian cuisine not as beneficially as into French.
I will even say that over the years we have almost completely lost the Russian pre-revolutionary cuisine: what is now called by this term is rather Soviet cuisine. This happened because Russian cuisine, like any other, is completely heterogeneous and consists of many regional cuisines (for example, there is no single Italian cuisine, but there is the cuisine of Piedmont, Sicily, Florentine cuisine, and so on). And regional cuisines are based on regional, that is, exclusive products not produced anywhere else. Before the revolution in Russia, there were a great many of them: in the country and beyond its borders, Nezhinsky cucumbers, Belozersky smelt, Khakass lamb, Tatar dried goose, Yaroslavl "red hat" (dried aspen mushrooms, of which were harvested at 16 thousand pounds per year) were widely known ... the list goes on and on. Now, practically nothing is left of all this wealth, and 95 percent of the products supplied to Russian restaurants are of foreign origin. What kind of "Russian" cuisine can there be?
Now we need to restore own production, revive old recipes, methods of cooking. I think this is very promising direction, capable of bringing Russian culinary and Russian restaurant business to a new quality level. "
Restaurant management is the effective management of the work of an establishment. The manager has different responsibilities, the purpose of which is to maintain stability and improve the restaurant's operations.
Business management
This is one of the main concepts that affect the development of any business. This applies to both small and big business... The efficiency of the company's functioning and development depends on it.
Running a large restaurant or chain is one of the most challenging activities. The efficiency of any organization, company and enterprise depends on a set of different factors. The development of a restaurant begins with design and ends with the functioning and control of the work. In order for a restaurant (or chain) to develop and not cease to exist, you need to manage it efficiently. It is this task that falls on the shoulders of the manager.
What is restaurant management?
This concept includes different kinds activities: economic accounting, accounting for income and expenses, as well as other important components. It requires a systematic approach.
These are the skills and abilities to effectively organize the conduct of your company in accordance with the requirements of life in modern world, and these abilities must be possessed by the manager. The manager's responsibilities include maintaining the concept of this institution, ensuring its image, increasing employee motivation, reducing staff turnover, increasing the number of visitors, etc. strategic management has a lot of features. Therefore, you need to be careful with the selection of a person for this position, because it depends on his work whether there will be progress and profit or not.
Features of opening restaurants
When organizing entrepreneurship in this area and its further growth, it is necessary to take into account many nuances, starting with drawing up a plan, registering an enterprise (individual entrepreneur or LLC), equipment, and ending with its development and effective management. About all this and other features of the restaurant business.
Trainings for executives
At the present stage of the development of the restaurant business, special attention is paid to management. The decisions made by the head ensure the sustainable development of the establishment and the maintenance of its position on the market.
Based on the above, the leader should not only have leadership qualities and be able to properly manage a business, but also develop it. This is taught on. Trainings are practical lessons to practice the necessary skills. They work well during games and group discussions.
The main features of the leader
The most important traits of any manager are: an appropriate level of training in management, professional competence, knowledge of theoretical issues of economics and law, the ability to quickly make decisions, taking into account innovative processes and new trends in the development of this business. Organizational skills are no less important: purposefulness, sociability, the ability to select personnel, determine their functions in accordance with the level of knowledge, delegate a certain amount of authority to them. The leader must clearly identify and use the capabilities and abilities of employees, take care of their working and living conditions, create a positive socio-psychological climate in the team.
In the process of formation of the Russian market economy in connection with the general economic destabilization, the activities of managers are becoming more difficult, since they control unprecedented situations, they must reallocate resources in order to use them as profitable as possible. Managers often make decisions in the face of uncertainty and significant risk... That is why high professionalism, efficiency, independence and responsibility are required from them.
One of the main criteria for the implementation of effective managerial work is the coordination of the activities of various structural units in the process of providing certain types of services.
Restaurant business development
It is important for efficiency that profit growth trends are maintained, customer needs are considered and other factors respected. The restaurant business itself is very complex, you can tell about its development.
The guarantee of management efficiency is the implementation of the controlling function. If management is exercising reliable oversight, this is critical. effective management... But it is important to carry out three stages of correct management: the establishment of unfavorable factors, their timely assessment and the development of methods for improving the activities of the enterprise.
Clear and high-quality management of all departments is required. 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 "to manage". However, you can control objects, equipment, and by human resourses.
The word "management" itself is rather generalized, there are many interpretations of it. In the 21st century, the management function is becoming a link in the work of any enterprise and organization. And the management of the hotel and restaurant business is no exception.
Why is it important to build good management?
Restaurant management is one of the most popular and developing people. People will always need to satisfy one of the basic instincts: to eat well and tasty. At the same time, they want to do this in a cozy place where they could communicate, relax. That is why most cafes and restaurants have a steady stream of customers, good revenue and long-term prospects for their existence.
At the same time, 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 extreme cases, personnel capable of training), as well as financial resources and well-structured management. The latter aspect is increasingly becoming decisive, because it concerns all other criteria and, in fact, determines them.
For example, (director) deals with money issues in a company or organization. Recruitment, promotion and dismissal of employees is controlled by the personnel manager, etc. Accordingly, only by building competent management, a hotel or restaurant can grow and develop, pushing competitors out of the service market.
What problems are there?
Management of the hotel and restaurant business is a complex and multifaceted process. The main problem in building a management structure can be called poor communication and relationship between the owner, director general and managers of different links. Most often, the one who opens his hotel or restaurant wants to keep everything under control, in his own hands.
He begins to implement himself Monitors their work, does not forget to keep an eye on financial issues, etc. As a result, such a leader simply does not have time to perform all the functions, is torn to pieces, asks his assistants and administrators for help in solving various issues.
Thus, firstly, it is doubling the workload on the working staff. Secondly, it trusts the decision of even small organizational issues people who do not have management education. Feeling a little "under the authority", they begin to point out and scold the staff. As a result, it deteriorates, and it is he who serves as the basis for the quality work of all employees. Therefore, it is much easier for a manager to hire a middle-level manager who could solve various organizational issues and build work with personnel.
Very often in any institution you can hear the phrase: "Now I will call the manager." And, indeed, he comes running, polite and nice, ready to settle any of your questions, to solve problems. How difficult it really is for him, because you cannot please every guest. And people come across the strangest: picky, nervous, not in the mood, etc.
What will a manager in a hotel or restaurant be responsible for? Both spheres of activity are equated, since in both cases it is meant a sphere aimed at providing services to a person. 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), correct organization their work, the socio-psychological climate in the team, interaction with clients and top management, constant monitoring of the situation, staff motivation, planning, etc. This is a huge functionality, having familiarized yourself with which, 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 specifics
Of course, hotel and restaurant management has its own specifics. Let's consider the key points. First, it is the control over the costs and expenses of the service provider. This applies to various cost items, including staff bonuses, depreciation expenses, etc. Secondly, it provides quality marketing, which is the key to success. Advertising, promoting services, attracting customers - without these important aspects, restaurant management loses its meaning.
High-quality service should be provided by both employees and managers who exercise control. This concerns They are obliged to be polite, orderly. In this case, the dishes must correspond to the picture on the menu, have a pleasant price-quality ratio.
The manager himself should be an example for his charges. He is obliged to monitor discipline, create a good climate in the team, motivate staff, think over and introduce a system of competent bonuses and remuneration for employees. Thus, restaurant management is the basis for the successful operation of a hotel or restaurant.
