Restaurant Operation Management
Restaurant Operation Management
EXECUTIVE SUMMARY
This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager, we are assigned to produce a proposal for this upcoming restaurant which will be starting its business in three months time, which the proposal has to include the following details: * Introduction, history, background, and concept of the new restaurant * A special menu which are suitable for all the meal periods, with the reasons of selling such menu and the methods of menu marketing * Type of service to be engaged for the restaurant with supportive reasons * Staff training in regards to the type of service engaged * Organization chart for the restaurant and job responsibilities for every personnel * Proposed restaurant layout plan and restaurant name
Upon the completion of this report, we will be able to understand the overall responsibilities of being a restaurant manager with all the important management activities and tactics covered throughout the assignment progress.
Generally, this report covers the essentialities of restaurant operations management, which it helps to detail out what a restaurant manager must know to operate a successful foodservice business. It has addressed all the important aspects that every restaurant manager should understand before the business is planned and implemented, as it is operated, and as on-going daily challenges are managed.
Further to that, the task that has been assigned to us provides us a great opportunity to gain a better understanding on the restaurant operations management, particularly in the aspects of planning, organizing, coordinating, staffing, directing,
EXECUTIVE SUMMARY
This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80, which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager, we are assigned to produce a proposal for this upcoming restaurant which will be starting its business in three months time, which the proposal has to include the following details: * Introduction, history, background, and concept of the new restaurant * A special menu which are suitable for all the meal periods, with the reasons of selling such menu and the methods of menu marketing * Type of service to be engaged for the restaurant with supportive reasons * Staff training in regards to the type of service engaged * Organization chart for the restaurant and job responsibilities for every personnel * Proposed restaurant layout plan and restaurant name
Upon the completion of this report, we will be able to understand the overall responsibilities of being a restaurant manager with all the important management activities and tactics covered throughout the assignment progress.
Generally, this report covers the essentialities of restaurant operations management, which it helps to detail out what a restaurant manager must know to operate a successful foodservice business. It has addressed all the important aspects that every restaurant manager should understand before the business is planned and implemented, as it is operated, and as on-going daily challenges are managed.
Further to that, the task that has been assigned to us provides us a great opportunity to gain a better understanding on the restaurant operations management, particularly in the aspects of planning, organizing, coordinating, staffing, directing,