Restaurant manager: duties, responsibilities. How to manage a restaurant?

The restaurant is a place where people go to relax, where they can relax, taste delicious and delicious food, listen to good music. But for some, a restaurant is a job. A restaurant manager - a difficult profession, responsible, requiring a lot of diverse knowledge.

Several facts from the history of the profession

Catering establishments have existed for several thousand years. They were in ancient China, Rome and Greece. There are mentions of various kinds of institutions where you could eat in Russia. But they were intended mainly for people who were passing by settlements.

And only in the 18th century in France food was cultivated. To maintain food rituals, the first restaurants were set up. Then came their traditions, rules, which later spread everywhere. It became natural that the owners of restaurants pay special attention to their guests.

Managers of hotels (maitre daters), in which most often hosted establishments, were engaged in organizing a comfortable rest and quality, and in some fine dining restaurants. Therefore, we can assume that the first restaurant manager is the head waiter (a word familiar today, with respect to restaurants, a little, however, a different meaning).

The essence of the profession

To understand the role of the manager in the development of the restaurant and its popularity, one must know the essence of this profession. The restaurant manager is, you could say, the person who embodied his dream in life. Very often the manager becomes someone who has managed to come up, find money and build an institution.

Therefore, he acts as the creator of the concept, and in the role of the one who promotes the restaurant to the market, and as the owner, who cares about the prosperity of his offspring.

This profession is the pinnacle in a career, and in order to get to it it is necessary to work in an institution on posts with a rank lower to know all the processes from within. It is important to have an appropriate education.

The manager of the restaurant largely depends on how the institution is positioned in the market. He decides on the location, size, design of the restaurant premises. An important role is played by his decision on culinary proposals, as well as on the composition of personnel, on the ability to communicate with customers which determines the success of the restaurant as a whole.

Management of the restaurant combines a wide range of knowledge and skills. Here you need to be a marketer, an accountant, and a psychologist.

Main goals

From the professionalism of the manager depends on what will be his restaurant. He should be able to organize the work of employees so that the output is an excellent product.

The ability of the restaurateur to create the correct advertising of the institution will allow him to receive good guests.

The restaurant manager should be able to keep accounting records, because this is a security guarantee.

For him there should not be trivialities in the work, often they determine everything. And only able to solve these problems, you can ensure the success of the restaurant, keep its image at a high level, which is included in the main duties of the manager.

Main functions

Managing a restaurant is a difficult business, as nothing can pass by the manager's attention. He should be a good mentor for his staff and a model in all production, and often even in life issues.

At his workplace, the manager must:

• To work with personnel, to recruit and distribute duties;
• To monitor the financial activity of the enterprise, analyzing the sales and costs of the restaurant;
• To resolve issues with public services;
• To provide the institution with the necessary equipment;
• Keep in touch with suppliers;
• To conduct formation of a price policy, menu, wine card.

From the ability of the manager to cope with the aforementioned functions, the financial well-being of the enterprise largely depends.

What you need to know

There are three types of restaurants. These are premium, medium and fast food restaurants . Working in a restaurant of the highest level, of course, will be different. Therefore, the manager of such an institution is selected with experience in this field for at least five years, with a higher education in the profile. He should be able to read the wine card, know the high cuisine, have experience in recruiting employees for the enterprise.

Slightly less requirements to the director of a restaurant of the middle class. It is recommended to appoint a person who has 2-3 years of experience in a similar institution.

Candidates for the post of restaurant director at the level of fast food are more democratic approach.

Based on the tasks that the future director will have to perform, he must know the ways of solving them and have a successful experience in this.

A good baggage of knowledge is obtained by employees of chain restaurants, as the training here is at a sufficiently high level.

It is very good if the future manager is familiar with the restaurant software.

Training for Restaurant Managers

Working in a restaurant, besides skills and skills, also requires an appropriate level of education. Often even experienced managers who have not received special training can not solve financial problems, have difficulties in managing personnel, and are poorly oriented in legislative acts.

Therefore the specialty "Management of hotel and restaurant business" is very popular today and in demand. In many universities you can get a good education in this direction. Of course, budget places are also offered, but there are not enough of them. In general, training is carried out on a commercial basis.

Specializations are offered in the economic and organizational direction.
And you can take courses manager restaurant. This is for those who already have good experience in restaurant business, but would like to receive more and education. There are also many offers here. If desired, there is plenty to choose from.

How to become a restaurant manager

Restaurant business is currently developing rapidly. This allows young people with ambitions, wishing to build a successful career, in a few years to grow into a profession. Having come to the restaurant as a simple waiter, for 5-6 years it is quite possible to become a manager. Of course, you will have to work hard for this. We need to work hard, learn the restaurant business, monitor the emergence of new trends.

On the advice of famous Russian restaurateurs, it's better to start at some restaurant in the hotel, which is part of the European network. Because there is good training, then in a short time you can achieve significant success in moving up the career ladder. Everyone who has passed such a school, starting from the very bottom, knows perfectly well how to manage a restaurant.

Prospects for career growth in Moscow

The restaurant industry is moving by leaps and bounds across Russia, without bypassing, of course, the capital. And here is where to develop. If we compare with the countries of Western Europe, then Russia and Moscow lag behind. So, in Europe in big cities for a thousand people there are 150 places in a restaurant, and in Moscow only 25. Another flaw is that more than half of the establishments are in the center. So very soon they will appear in the sleeping areas and everyone needs a restaurant manager. Moscow gives a chance to those wishing to build a successful career in the restaurant industry.