Case Study Of Restaurant Management

Managers perform many functions and play many roles. They are responsible for handling many situations and these situations are usually different from one another.

I have always wondered what being manager of a restaurant would be like. I wondered what responsibilities, day-to-day tasks, skills, and necessary requirements the job would entail. I sat down with Mike Lueoff, who is the assistant General Manager at the Sturgeon Bay, WI Culver’s, to discuss some of the details of his position at the fast food restaurant. Mike has worked at Culver’s for a total of 12 years since 2001, although he has been transferred from Madison, WI to Aurora, IL to Green Bay, WI and back to his home town of Sturgeon Bay, WI. He is an expert on Culver’s policies and business management after having 12 years of experience, 6 of those years spent as a manager in Sturgeon Bay.

To explain the how the fast food industry affects the lives of it’s employees, I have prepared a set of questions to ask employees who have a fundamental experience of working in the fast food industry (appendix[i]). I also have a similar set of questions to ask people who have never worked in the fast food industry (appendix[ii]).

The restaurant industry can be a fickle friend. Business trends directly with the economy and is linked with a dizzying amount of other factors, enough to make any manager go crazy. Yet at the same time the industry is lucrative and therefore enticing. The industry has been a contributing factor in the slow recovery from economic recession and is showing growth in sales (Stensson, 2011). Specifically, the fast food industry if projected to grow at a slightly higher rate of 3.3% over that of the full service industry at 3.1% (Stensson, 2011). With expanding sales comes higher demand and restaurant jobs are estimated to rise by 1.3 million positions by 2021 (Stensson, 2011).

If we look at the fast food industry today there is room for success. Based on RNCOS’ new US Fast Food Market Outlook 2010, fast food industry growth rate is strong. Especially, hamburger sales growth is reported at the healthy rate of 4.6% in 2008. The market is expected to grow to cross the $170 billion marks by 2010.It is believed that due to the economic meltdown, fast food industry is benefiting from people being more prices conscious. People who were enjoying nice means at fancier restaurants are now turning their choice of means to more economical ways.

A managers job is complex and multidimensional, certain skills are required in order to effectively run an organisation. As used here management is the process of coordinating work activities so that they are completed efficiently and effectively with and through other people (Robbins, S., Bergman, R, Stagg, J. & Coulter, M. 2006). A manager is someone who works with and through other people by coordinating their work activities in order to accomplish organisational goals (Bergman et al., 2006). Essentially the main functions of a manager include planning, organising, leading and controlling, as researched by Henri Fayol, and in order to effectively complete these functions certain skills are

So what does a food service manager do? In short, they manage the entire restaurant. Typical obligations include employee management, food/supply procurement, equipment inspection, financial record keeping, and complaint address. Other duties including overseeing food preparation, scheduling, and establishing personnel and customer service standards also fall on a food service manager. To fulfill all these jobs, most food service managers work long shifts for 40 hours a week or more, usually at a fine-dining restaurants or fast food establishments. Although they

This discussion is on a food production company which is divided into two groups: Those that prepare and serve food and those that produce and distribute food, equipment, and services needed by food providers. The most common example of the first group food staffs are Restaurants employ who manages 60% of the work to be done within company. The former includes staffs, hosts, and busboys. The latter includes chefs, cooks, managers, and dishwashers. Fast food restaurants limit their employ to food preparation people, managers, and cashiers. The trend of food trucks adds a mobile

More and more people like to eat outside in a restaurant. Restaurant services can help people establish the satisfaction of ingredients, provide considerate services, and save customers’ time. The restaurant industry occupies an important place in the service industry, and because the demand of customers is increasing, the demand on the level of service is becoming greater. The stages of the industry’s life cycle are typically separated into three stages: beginning, maturity, and recession. The restaurant industry is clearly in the maturity stage. For now, people usually can find what they want by using some Apps, and find the restaurants near them. It is convenient for people to eat in a restaurant. The trend of restaurant will be continued in next five years. The charts(4) below showed the restaurant industry sales have been increasing since 1970, and the restaurant sales was $709.2 billion dollars, the sales of restaurant industry included commercial restaurant services, eating places, bars and taverns, managed services, lodging places and retail, vending, recreation, mobile. Commercial restaurant services occupied the most sales from restaurant industry. The major emerging trend in restaurant industry is the way we manage restaurant, more and more technological products were used in restaurant, we use tablet to order food. Restaurant were using advanced technique to have a better dining experience, like the

The fast food, or quick service restaurant industry (QSR), represents approximately 200,000 restaurants and $155 billion in sales in the U.S. alone, they are one of the largest segments of the food industry (Hoovers, 2011). This segment of the restaurant industry is “highly competitive and fragmented… number, size and strength of competitors vary by region, market and even restaurant. All of these restaurants compete based on a number of factors, including taste, quality, speed of service, price and value, name recognition, restaurant location, customer service and the ambience and condition of each restaurant” (Chipotle, 2010).

Lifetime skills expected to take from this experience is communication, finance, multitasking, cooking, management and leadership. Communication is a skill essential in a fast food restaurant when you're handling situations quickly no matter if it is with a customer or employees. Knowing the right way to speak and treat them can make a difference in whether a customer will return or not and reminding employees to remain productive in less busy time. Multitasking is another essential since managers in charge of the grill focus on the amount of meat being cooked by crew member and if they have enough meat in the cabinets. While thinking about these they also have to focus on the amount of orders there is and making sure each sandwich, breakfast

Managers are expected to do a multitude of things. A manager has to be a visionary and adaptive to meet the current demands of what is required of them at all level

The world of business has undergone radical and dramatic changes in the last decade changes that present extraordinary challenges for the contemporary manager. A manager is an organizational member who is responsible for planning, organizing, leading, and controlling the activities of the organization so that the goals can be achieved. According to a widely referenced study by Henry Mintzberg, managers serve three primary roles: interpersonal, informational, and decision-making. Management is process of administrating and coordinating resources effectively and efficiently in an effort to achieve the goals of the organization.

Management involves the tactical aspect of day to day functions and who keeps control of the work environment to make sure the organization is moving forward and in the same direction of the company’s vision. Managers are faced with many responsibilities each day, one of which is managing people. The goal of a successful manager is to achieve the highest productivity of the organization by way of the people he/she manages. A manager is more of a problem solver and takes care of work areas relating to people management, time management, decision making etc.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.