Personnel management in the restaurant business. Management in entrepreneurial activity. Course Completion Document

Control restaurant business is a rather complicated matter, since it includes many various directions. The restaurateur (manager of the restaurant business) must be a creative person who knows how to attract and interest people. Therefore, it is no coincidence that many restaurateurs call their establishments theaters, and themselves - directors.

The restaurant business in our country arose only two decades ago. After perestroika, private restaurants began to appear, and restaurateurs had to be pioneers in their business, learning everything from their own experience.

To date, the management of the restaurant business is easier in terms of the availability of already worked out and proven schemes for this activity. However, the restaurant business is complicated by the fact that there is a huge number of competitors in this market. Thus, there is a serious war for a place under the sun and for everyone potential client. Many people succeed in starting a restaurant business, but making it work, making it really profitable is an impossible task for many. It all depends on the professionalism and even the talent of the restaurateur. In addition, in modern conditions, the restaurant business automation system will not interfere.

Analyzing the career path of the world's most famous restaurateurs, we can see two development options:

The businessman already has start-up capital and the restaurant business is a good investment. In addition, it is also fashionable to have a restaurant.
When a person slowly but steadily moves along career ladder: first he comes to work as a waiter, then becomes a manager, an administrator, and then a manager. It often happens that subsequently the manager becomes a co-owner of the restaurant business.

Sometimes it seems that managing a restaurant business is to receive a guest, feed him and drink. However, according to statistics, only a third of all restaurants that open become really profitable. Only a professional manager who knows all the subtleties of this difficult business is able to make the restaurant successful, attractive and prestigious. It is known that a restaurant is not only food, but also the atmosphere, relaxation, impressions. In order to attract people, you need to come up with a trump card, a zest that can become an argument for visiting your restaurant again and again.

In developed Western countries Universities are engaged in the preparation of restaurateurs. Often a well-functioning restaurant at the university becomes the base for the training of future restaurateurs. In our country, things are much more complicated with the training of restaurant managers, however, there is now enough theoretical material for training, which nevertheless contributes to obtaining initial knowledge of the basics of the restaurant business.

So, the restaurant business can be profitable if you take it very seriously, study the materials on the successful running of such a business, and also make every effort to ensure that your restaurant is cozy, affordable and attractive.

How to develop a restaurant concept and choose the right location? How to come up with a menu and select staff? On the course “Restaurant Business Management” experienced teachers will tell you everything that specialists in this field need to know.
The course program has a focus: in the classroom, the difficulties that a novice restaurateur may encounter are considered in detail, recommendations are given on how to get out of difficult situations.
Students of the training course for restaurant business managers get acquainted with the types of service, special forms of catering, study the technology of organizing banquets and much more.
Graduates of the course "Restaurant business management" receive a certificate of the established form and can work as a restaurant manager, production manager, restaurant manager.
The program is designed for 36 academic hours. At the end of the course, students are issued a document of the established form. At will, students who have completed theoretical training in this course can purchase a package of services for practical training in institutions Catering Moscow.

The name of the program:

"Organization and management of restaurant business"

Course duration:

24 academic hours - classroom lessons for a group of 7-10 people
12 academic hours - classroom lessons for a group of 4-6 people
12 academic hours - classroom lessons for individual training 1-2 people
8 ac.h - for home study

Class schedule:

2 days a week (Tuesday and Thursday) for 4 academic hours per day.
3 days a week (Monday, Wednesday, Friday) for 4 academic hours per day.
1 day a week (Saturday or Sunday) for 4 or 8 academic hours per day.

EXPRESS group:

training 4-5 days a week on weekdays in the morning or afternoon.

floating chart:

Taking into account your opportunities for visiting.

Lesson times:

morning groups from 9-00 to 12-00 or from 10.00-13.00;
daytime groups from 12-00 to 15-00, from 15-00 to 18-00;
evening groups from 18-00 to 21-00 or 18.30-21.30;
Weekend groups: Saturday or Sunday.

Required knowledge for the course:

Not lower than basic general education

Course Completion Document:

Certificate|Manager-restaurant

1 academic hour is equal to 45 minutes.

In the event that the lesson(s) hit holidays, the lesson is rescheduled in accordance with the chosen visiting schedule.

Introduction.
The unity of the technological complex.
Types of trade and industrial premises. connection between them.
Interior trading floor.
Used equipment.
Other types of commercial premises.
Types of buffets: basic, coffee, buffet-bread cutter.
Equipment. Service, washing, tableware.
Professional ethics service workers.
Requirements for a maitre d'.
His skills and abilities, psychological features in service.
Professional suitability to work.
Personal hygiene.
Menu planning.
Prices and pricing policy, menu accuracy, menu quality analysis.
Purpose and principles of menu preparation.
Types of menus (portions, banquet menus, special service menus).
Aesthetic and legal requirements for the menu.
Decor. Price-list. Dinnerware, cutlery, table linen.
Characteristic porcelain tableware for purpose and use.
Branded chinaware.
Characteristics of glass and crystal utensils. Appointment.
Recommendation of wine - vodka products to dishes, products, drinks, fruits.
Assortment of metal and cupronickel utensils. Characteristics and purpose.
Rules for the use of utensils. processing technique. Equipment standard.
Assortment of table linen, used fabrics. The main types and sizes of table linen.
Storage and accounting of tableware, cutlery, linen.
Preparing the store for service.
Preliminary sorting of the table for breakfast, lunch, dinner, banquet.
Table decoration art.
Types of folding napkins: a) for breakfast; b) lunch c) dinner d) banquets.
Serving guests in the restaurant.
Meeting guests and placing them at the table. Acceptance of orders, rules for issuing invoices. Order fulfillment.
Table setting according to the order.
Transfer of the order to production. Types of restaurant service.
Main submission methods: French, English, Russian. Receiving buffet products, the rules for arranging them on a tray.
Order of service for guests.
Production activity restaurant.
Forecasting the sales turnover of the restaurant.
Assortment of cold and hot appetizers, decoration. Technique and methods of serving with a recommendation of wines.
Assortment of first courses, vacation.
Assortment of second courses. Vacation, clearance. Technique and methods of serving (French, English, Russian) with wine recommendation.
Features of the preparation of dessert dishes, assortment. Technique and methods of serving with wine recommendation.
Rules for serving fruits.
Rules for serving and preparing hot drinks.
Recommendation wine vodka products.
Form of payment with guests.
Cash, non-cash, credit card.
Special forms of catering.
Organization of service for foreign tourists.
Continental, English breakfast, lunch, full board, half board, table d'hôte, buffet service.
Serving themed and festive evenings (" gold autumn", "Spring Festival", " New Year", etc.).
Tasks and functions of Rome service.
Organization of banquets.
Banquets-receptions.
Banquet-reception with full service in "carry-over".
Banquet buffet.
Banquet cocktail.
Banquet-meeting (with partial service) wedding, birthday, anniversary.
Banquet tea: characteristics, rules for compiling and calculating menus, dishes, number of tables.
Arrangement of tables. The art of the banquet table. Service. Serving an aperitif.
Bar business.
The history of the emergence of bars, mixed drinks, the word "cocktail" (cock's tail).
The main types of bars Interior, equipment, inventory. Glassware.
Professional ethics of the bartender.
Features of the organization of service at the bar.
requirements for the waiter; bartender, his appearance, uniform clothes.
Classification of mixed drinks.
Technology for the preparation of mixed drinks.
Basic rules for preparing mixed drinks.
Raw materials for the preparation of mixed drinks.
Preparation of mixed drinks. Classification.
Tonic and refreshing drinks.
Their classification: highballs, collins, physes, daisies, cobblers, grogs, fixes, coolers, eggnog, sangari, toddy, ricky, mulled wines, slings, juleps, etc. Technology and design.
Classification: punches, punches, mulled wines, eggnog. Raw materials, preparation technology. Decor.
Cocktails are operative. Cocktails - digestifs. Their classification: sour, with cream, cordial, layered, smash, flip, oyster, frappe and mist, frozen.
Management structure and functions of the restaurant.
Restaurant manager, official duties.
Work with personnel.
Management of financial activity.
Administrative work.
Marketing management, operational management.
Service Department mass events: job responsibilities, service order, banquet service manager.
Documentation rules.
Test (interview).

An interactive schedule will let you know the date, time and place of classes.

To find out if there are free places in the group, click on the selected group.

Please note that the interactive timetable is common for all areas of study, is updated periodically and there may be a shift in time, start dates and end dates of classes.

To clarify the relevance of the schedule, please contact the managers of the center.

Our addresses in Moscow:

Service and auditorium office near VDNKh metro station, Alekseevskaya

Address: Moscow, st. Yaroslavskaya, house 8, bldg. 5

The center is located in a historical place in the business center, minutes from the metro station and railway. platforms Malenkovskaya Address: Moscow, Novaya Basmannaya st., 4/6, building 3 Auditoriums near metro station Komsomolskaya, Krasnye VorotaAddress: Moscow, Krasnovorotsky proezd, 3, building 1 Classrooms are located within walking distance from the metro and Yaroslavsky, Kazansky and Leningradsky railway stations. Auditoriums near Aviamotornaya metro station, Shosse EntuziastovAddress: Moscow, 1 street Enthusiasts, building 3 Travel time will be no more than 5 minutes.

Our offices and classrooms in the Moscow region:

Service and audience office in Korolev, st. 50 years of the Komsomol, house 4-G (near shopping center metropolis) Office training center is located 5 minutes from the railway. Bolshevo and Podlipki platforms and 100 meters from a public transport stop. AT this center it is convenient for those who live in the cities of Korolev, Yubileiny, Mytishchi, Schelkovo, Pushkino, Ivanteevka and Sergiev Posad and other nearby settlements. Office of service and auditorium in Balashikha, Lenina Avenue, building 10-A (opposite the Luxor cinema) It will be convenient for you to study at this center if you live in Balashikha, Elektrostal, Zhukovsky and Lyubertsy. Service and Audience Office in Podolsk, Lenina Avenue, 99 (near Red Rows) It will be convenient for you to study at this center if you live in Podolsk, Klimovsk, Butovo, Zheleznodorozhny, Domodedovo, Chekhov, Serpukhov and other nearby settlements.

Currently, there is no doubt about the profitability of the restaurant business. This is due to the growing demand, arising from the human need for food, for services of this kind. However, it is worth noting, as in any field of activity, nothing happens by itself here. The key to the success of the restaurant business is a competent organization and clear leadership.

A good restaurant-type enterprise manager should keep track of everything:

interior;
appearance, professional skills and level of communication of staff;
optimal use of each square meter of the establishment area;
measures to create a positive image in the catering market and promote the brand;
conclusion of contracts for the supply of products;
distribution of funds, etc.

Management structure

It is no secret that the presence of highly qualified personnel is the main element of the successful functioning of the restaurant business. The employees of an average restaurant can be divided into four categories:

Administration - manager (administrator), accounting department, personnel department, marketing department.
Kitchen workers - chef, cook, assistant cook, confectioner.
Service staff - hall manager, waiter, bartender, sommelier, cashier.
Ancillary workers - cleaner, dishwasher, loader.

This list is not universal. In small establishments, the functions of several employees can often be assigned to one person, and vice versa, in large-scale restaurant projects, new positions appear or the above described ones are detailed according to the assigned duties.

Personnel management

Personnel management involves control over all aspects of the work of the staff - from the selection of personnel to the prevention of attempts to steal from the members of the work team.

As a rule, the relationship between the manager and subordinates in the restaurant business is built according to one of the following scenarios:

The manager distances himself from his subordinates, the interaction with which is carried out through the issuance of orders and strict control of activities. Strictly vertical subordination of employees reigns.
The work of the team is carried out in the form of mutually beneficial cooperation with the management. There is no excessive psychological stress.

Each of the presented styles finds its adherents in real life. To optimize the work of personnel, the following methods are used:

non-material praise from management (oral, written);
present the best employees(souvenirs, certificates, additional discounts for the services of this institution);
cash bonus to wages in the form of prizes;
establishing the dependence of wages on the percentage of output of each member of the work team;
various types of punishment.

Restaurant management automation

A wide choice of programs integrated automation management is designed to help the manager in solving a number of issues related to the activities of the restaurant. Namely:

warehouse stock control,
calculation of the cost of a dish (order),
invoicing visitors,
control of financial transactions,
simplified bookkeeping, etc.

As a disadvantage of this system, one can note the fact that, like any computer program, it can fail. And if all the threads of restaurant management were tied to such software, this could lead to confusion and significant loss of time for troubleshooting. In the meantime, the company risks getting a blow to its reputation and losing some of its current or potential customers.

From the foregoing, we can conclude that the automation of the restaurant helps to reduce the time spent on certain operations, simplifies management control, to a certain extent, allows you to reduce the staff, and therefore save on their wages. All of the above ultimately leads to an increase in the profitability of the enterprise. However, it is not advisable to become completely dependent on the “digital miracle” and it is worth training staff to quickly adjust to a manual customer service mechanism.

Specially forNaumov Igor

Clear and high-quality management of all departments is necessary. This can only be achieved through good management.

What is management?

There are many definitions of this term. However, the literal translation of the word manage, which means "manage", can be called the simplest and most accurate. However, you can manage both objects and equipment, and by human resourses.

The word "management" itself is quite generalized, there are many interpretations of it. In the 21st century, the management function becomes 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 - one of the most popular and developing People will always need to satisfy one of the basic instincts: to eat hearty and delicious food. At the same time, they want to do it in a cozy place where they could talk, relax. That is why most cafes and restaurants have a constant flow of customers, good revenue and a long-term perspective of 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 learning), as well as financial resources and well-organized management. The latter aspect is increasingly becoming decisive, because it relates to all other criteria and, in fact, determines them.

For example, money issues in a company or organization are handled by (director). The 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, forcing out competitors from the service market.

What are the problems?

Hotel and restaurant business management is a complex and multifaceted process. The main problem in building a management structure can be called poor communications and the relationship between the owner, CEO and managers at various levels. Most often, those who open their own hotel or restaurant want to keep everything under control, in their own hands.

He begins to implement himself Follows their work, does not forget to keep an eye on the decision financial matters 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 resolving various issues.

Thus, firstly, it is doubling the workload on the workforce. Secondly - trusts the solution of even small organizational issues people who do not have management education. Feeling a little "with authority", they begin to point out, scold the staff. As a result, it worsens, namely, it serves as the basis quality work all employees. Therefore, it is much easier for a manager to hire a middle manager who could solve various organizational issues and build work with staff.

Very often in any institution you can hear the phrase: "Now I will call the manager." And, indeed, he resorts, polite and good, ready to settle any of your questions, solve problems. How difficult it really is for him, because you can’t please every guest. Yes, and people come across the strangest: picky, nervous, not in the mood, etc.

What will the manager in a hotel or restaurant be responsible for? Both fields of activity are equated, since in both cases the sphere aimed at providing services to a person is implied. 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), proper organization their work, the socio-psychological climate in the team, interaction with clients and senior management, constant monitoring of the situation, staff motivation, planning, etc. This is a huge functionality, having familiarized yourself with which, you just might 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. Consider key points. Firstly, it is the control over the costs and expenses of the company providing services. This applies to various items of expenditure, including staff bonuses, depreciation expenses, etc. Secondly, it provides high-quality marketing, which is the key to success. Advertising, promotion of 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 applies to They must be polite, accurate. At the same time, dishes should correspond to the picture on the menu, have a pleasant price-quality ratio.

The manager himself should be an example for his wards. 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 rewards for employees. Thus, restaurant management is the basis for the successful operation of a hotel or restaurant.

In this article, we will talk about the effective use of restaurant workers, cafes and other catering establishments.

All responsibility for organizing the management of the restaurant business lies with the administration of the enterprise. It is the restaurant management that acquires equipment, manages and trains employees, tries to introduce new, efficient labor methods, which leads to a natural improvement in the performance of a restaurant or cafe.

Restaurant business management: Rational organization of labor

How to achieve effective use of restaurant workers? Development of rational and effective methods labor for all areas of activity is the task of the administration.

First of all, in any catering establishment there should be a document that should detail the duties and rights of each employee.

The purpose of this document is to ensure any operation with minimum cost time and effort.

For example, at any production site there should be lists of dishes with all the components that need to be provided throughout the day. Cold shop workers can immediately check the availability of certain products that they need today and quickly get them from the warehouse.

Equipment at a catering establishment should not only be rationally placed, but also provide a position in which the necessary mechanism would immediately be at hand.

For example, a food slicing machine installed in the main production area causes inconvenience to the cook, who is now busy in the pre-cooking - and from time to time he needs 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 decrease in labor productivity in catering enterprises.

Therefore, it is important to provide for required quantity all tools: kitchen knives, keys for opening bottles and cans, bowls, Turks, plates for different types dishes. In search of all these and other tools, cooks and waiters are forced to spend a significant amount of working time.

Use of semi-finished and ready-to-eat meals

It is the use of semi-finished products and ready-to-eat dishes that contributes to the growth of labor productivity and efficient use service personnel. After all production functions reduced during cooking.

Recall 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, consequently, increase the volume of trade.

Menu restriction

An excessively large list of dishes, drinks, snacks makes the service staff spend more time and effort on their preparation and customer service. After all, to prepare dishes that are in limited demand, you need to spend as much time as preparing popular items.

Therefore, the restaurateur must review his menu from time to time, getting rid of ineffective items. This habit leads not only to saving products, but also to reducing labor costs.

Arrangement of workers

The arrangement of employees in the restaurant and its planning is the daily concern of the administration. Many restaurateurs prefer to make weekly work plans for 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 festive events and during peak hours (lunch, evening). Such moments should be foreseen and planned in advance in the schedule for the placement of workers. So that it does not turn out 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 flows of visitors to the establishment are distributed not only by days of the week, but also by hours. Unfortunately, few leaders take into account this important point. Therefore, the efficiency of the work of the staff decreases, and consequently, the profit of the restaurant.

Summarize.

The management of the restaurant business implies, first of all, the increase in labor productivity in a catering establishment. To provide rational organization labor in a restaurant or cafe, the manager should pay attention to the following points:

Staffing needs to be planned.
It is necessary to regularly compare the number of man-hours spent and the volume hourly, and not just the daily revenue of the enterprise.
The load of catering workers requires regulation and equalization.
In areas that are not related to customer service or serving dishes, one should strive in various ways to reduce the amount of work.
The menu requires regular revision and a reasonable reduction in positions.
In order to increase the efficiency of work, the opening hours of the institution should be limited.
Responsibilities must match the qualifications of the employees. Highly qualified and highly paid personnel should not be allowed to spend time on duties that an inexperienced newcomer can do.

A precise definition of the duties and rights of each employee is strictly necessary in any successful catering establishment.

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