Case Study : Restaurant General Manager

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

The store managers also act as accountants to make sure that the established budgets and guidelines of operations are met per procedure. Managers are also responsible in creating employee schedules, and assigning duties.

The restaurant industry has been booming since the 90’s to now. With over 600,000 restaurants in the United States alone, and about 14.4 million employees

One of the dream jobs of many people who love basketball is to be the general manager of a NBA team. The general manager position is the captain of the ship as it puts together the team roster and has to make the executive decisions of trades and other financial transactions. The general manager also hires and fires the coaching staff. The only person the general manager answers to is the owner of the team. A general manager’s success is determined by how well the team progressed throughout the season. A NBA general manager has to keep team morale up and make sure every player’s needs and wants are met. General Managers are also the public face of the team. Some great general managers include Danny Aigne, R.C. Buford,

Everyone in a managerial role is responsible for establishing the communication needs of the service users, providing appropriate support and ensuring any equipment needed to communicate is available. The Managerial role is to empower and promote the rights of every person taking into account individual needs, wants and rights.

The objective of this paper is to explain and define the four functions of management, which are planning, organizing, leading, and controlling. The paper will also explain how these four functions are incorporated in the fast food franchise of Hardees and Carl Jr. restaurants. Discussed are different ways the restaurant managers practice these functions for their employees, and how employees use the functions themselves. The four functions are described as essential parts of any organization. Organizations must use these functions in management in order to ensure tasks are completed in the correct order using

Planning is the first step in the process of proper management. Hooters has a CEO which has a vision and created the idea of Hooters. Then it goes down to the managing director who actually organizes the plan and route of how to accomplish that goal or vision that the CEO has and making Hooters a hit. Hooters also comes up with a mission in which case is,” Our mission is to provide a family of hospitality and services that achieves excellence and enhances lifestyles of all who come in contact with the Hooters brand.” (www.hooterstory.com, 2006). From there controlling comes into play. This is where the General Manager of each store takes over and helps direct the team in the same direction as the original vision. From there it is up to the assistant managers to make sure this job gets done efficiently. The ending results all depends on the hooter girls which are the main attraction. Always service with a smile keeps customers coming back. All four functions of management work together at all

General Manager: The general manager will be in charge of the sports side of the team and will be in charge of recruiting players and negotiating contracts.

People do not become heroes because of “pride or intelligence or energy”, but from “quiet heart-breaking nobility”. Brueck’s view on heroes is shown in Antigone.

According to the National Restaurant Association (2011), 2011 Florida restaurant sales are projected to be $30.1 billion in sales with Florida having 34,035 restaurants in 2009. The NRA (2011) states that in 1955 25% of each dollar spent on food was in a restaurant compared to 49% presently. Given this growth trend, restaurant owners are faced with ever increasing demand being offset by concurrent competition growth. To drive customer growth and repeat business a detailed examination of the literature is necessary to determine what others have found to be dominate factors in accomplishing this goal.

The Lotsa General Manager manages his or her restaurant; delivering strong results by developing our People, Process, and Profits.

Castle’s Family Restaurant being the growing and successful family owned chain of restaurants carrying out in an active yet cost-effectively challenged environment is to be applauded. To continue to complete the strategical business goals of living out the (related to big business) mission and expanding the current chain as well as future chains, the business plan presented in detail will speak to current challenges being faced within the payroll processes and the recommendations in dealing with each of these needs so that the organization can meet and go beyond current and future goals.

As a general manager, who has overall responsibility for managing both the revenue and cost elements of a company's income statement, known as profit & loss responsibility. I Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements, allocating resources, reviewing progress, making mid-course corrections. Develops strategic plan by studying technological and financial opportunities, presenting assumptions; recommending objectives. Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; coordinating actions with corporate staff.

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

A hotel manager is responsible for the day-to-day management of a hotel and its staff. They have commercial accountability for budgeting and financial management, planning, organizing and directing all hotel services, including front-of-house (reception, concierge, reservations), food and beverage operations, and housekeeping (ACGAS, 2012).