Hospitality Management
Identify management shift
Job Description Outline
Position : La Vista Restaurant Manager
Department : PIHMS’s Food and Beverage
Report to : Duty Manager and Food and Beverage Lecturer
Reflecting from my management shift, restaurant manager has many different kinds of important tasks and responsibilities in the restaurant. Restaurant manager plays an important role in the hospitality and food and beverage department as they can motivate the staff and maintain the high quality service which will help the business run successfully. Manager can provide appropriate ambiance in the restaurant which will provide warm and comfortable environment for the customer. Waiter station and dividing sections of tables should be fully allocated before the start of service shift which starts 10:00AM. After that, checking staff’s five equipment (waiters friend, lighter, handkerchief, pen and note pad), and their grooming (hair, ironing uniform, socks, belt and name badge). In the first briefing time, restaurant manager has to explain required table-set up and finding any problem such as students who are absent. When I was restaurant manager, one waiter called in sick so I had to rearrange the table booking slots to make it fit 12 waiters instead of 13. This can make the service flow more efficiently. If I left the booking slots thee way they were, waiters would have needed to pick up tables in 10 minute gap. A manager should manage and check every time whether staff are doing the right thing. After food briefing, manager should check that all staff are familiar with the menu and kitchen abbreviations as well as the price for each dish.
Thus, restaurant manager should lead their team smoothly and know all situation and happening in restaurant including kitchen as well. (Food & Beverage Work Book, Feb 2013)
Before doing the restaurant manager shift, I had confidence in myself because I prepared the table time slot sheet, linen order and table and station allocation
Job Description Outline
Position : La Vista Restaurant Manager
Department : PIHMS’s Food and Beverage
Report to : Duty Manager and Food and Beverage Lecturer
Reflecting from my management shift, restaurant manager has many different kinds of important tasks and responsibilities in the restaurant. Restaurant manager plays an important role in the hospitality and food and beverage department as they can motivate the staff and maintain the high quality service which will help the business run successfully. Manager can provide appropriate ambiance in the restaurant which will provide warm and comfortable environment for the customer. Waiter station and dividing sections of tables should be fully allocated before the start of service shift which starts 10:00AM. After that, checking staff’s five equipment (waiters friend, lighter, handkerchief, pen and note pad), and their grooming (hair, ironing uniform, socks, belt and name badge). In the first briefing time, restaurant manager has to explain required table-set up and finding any problem such as students who are absent. When I was restaurant manager, one waiter called in sick so I had to rearrange the table booking slots to make it fit 12 waiters instead of 13. This can make the service flow more efficiently. If I left the booking slots thee way they were, waiters would have needed to pick up tables in 10 minute gap. A manager should manage and check every time whether staff are doing the right thing. After food briefing, manager should check that all staff are familiar with the menu and kitchen abbreviations as well as the price for each dish.
Thus, restaurant manager should lead their team smoothly and know all situation and happening in restaurant including kitchen as well. (Food & Beverage Work Book, Feb 2013)
Before doing the restaurant manager shift, I had confidence in myself because I prepared the table time slot sheet, linen order and table and station allocation