Unlock document.
This document is partially blurred.
Unlock all pages and 1 million more documents.
Get Access
Nicholas Marshburn
Peggy B. Price
Honors English 12-3rd period
17 February 2005
Restaurant Management
Running a restaurant can be one of the most stressful job as well as the most fun and
rewarding job. If the manager is a good leader with excellent leadership skills and has
great followers the restaurant will be rewarded. If not the restaurant will plummet in sales
and no one will be pleased. While developing a business staff is important to running a
successful restaurant, it is also essential that management focus on its public relations as
well as its sales and marketing strategies.
Staff developing is vital for restaurants to run smoothly. A restaurant is composed of two
sectors; a Front of House (FOH) and theirs a Back of House (BOH). The front of the house
is what is visible to the customers eye. Customers can not see the back of the house. Back
of the house is where cooks prepare the food and where the dishwasher is located.
Manager Brian Aycock explained that if a manager develops his staff, it makes the
restaurant run smooth. The store will profit, the employees and the guest will be satisfied
(Aycock). If the staff is not getting along, a lot of tension will grow inside the restaurant
and co-workers will not work with one another as a team. In return the customers will not
be happy and the profit will not be as desirable. When customers are not happy with the
visit they had at the restaurant, they will then spread the word to all their friends.
Each staff member of the restaurant should have nice and clean hygiene along with good
manners. Having good hygiene is very important whether an employee is waiting tables,
washing dishes, or cooking. If an employee does not shower friction will start to grow
between the staff and no one would like to work or even be around that employee.
Working in the food service industry with overgrown nails or dirty nails is against the
health code and could contaminate the food being prepared by the employee. Being around
a customer with bad hygiene could possibly hinder the customer from having a memorable
time at the restaurant. Having good manners is also mandatory for every staff member so
that no problems can surface between the staff and customers. Steve Marchetti explained
that each employee are to meet the minimal standards set forth in the employee handbook
and also deliver on the company commitment to their customers (Marchetti). A restaurants
