Essay Restaurant Management

My most favorite of all time restaurants to dine at is The Cheesecake Factory. This restaurant is a famous corporate chain of restaurants that offers a widespread variety of all types of American dishes and of course specializes in the most amazing variety of the best tasting cheesecakes. I love the experience of dining at the Cheesecake factory because the atmosphere is so welcoming and the artwork on the ceilings make you feel very lavish, the food is great and the service is excellent. A particular visit last month proved to me that Cheesecake factory lives up to the expectations of its guests.

Renae Smith, MasterChef Australia finalist and a local resident of Sydney, takes MasterChef Kunal Kapur on a culinary trail of the city and suggests some of the finest culinary experiences that must be explored.

When it comes to dining-in at a restaurant we all want the best service that we can get. When I think of “the best service” I think about the cleanliness, nice waitresses, good food, and affordable prices. There are so many different options when a family thinks about going out to eat, especially if they have small children. It’s often hard to go to a nice dine-in restaurant because sometimes it’s hard to find something on the menu for everyone in the family. I have experienced many things at two completely different restaurants. I can say Demos’ is better than Logan’s because the food and service is much better.

I am running an Indian restaurant. The position of my in the restaurant is as a manager. The name of my restaurant is Queen Restaurant. It is located at Hoppers Crossing VIC 3029There are 10 employees working in my restaurant. It is a big organization today I am going to explain you what we make and how we provide service to customer policy and procedures. Staff: - we have 1 shift manager, 1 head chef, sous chef, 1 chef garde - manager,

Memorizing menu: At the core of my job it’s my responsibility to know the restaurant menu. A server should

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

The restaurant staff consists of 7 workers. At any given time, customers are assisted by 4 employees – 2 cashiers, one of which is an assistant manager, and 2 chefs. Cashiers also serve drinks and chips besides taking customer orders. Senior Manager handles the recruitment and induction of new employees. The senior manager mostly

Creating opportunities within the organization will produce employee direction that shares the path of the restaurants goals. This step will support the design phase of “direction”, “measurement”, “process”, “solution” and “target” (“Continuous Process Improvement”, n.d., par. 24). Secondly, the owners will open a Human Resource (HR) roll to help keep employees involved with company opportunities, which are share corporate goals. The HR roll will also take action in attracting, developing, “and retain the talented employees”; furthermore, help during the development phase of corporate change (Santhanamani & Panchanatham, 2013, p. 5). Finally, the HR roll informs the employees to give them direction with opportunities that are relevant to corporate

The Hotel is situated in the bustling East Cork market town of Midleton, located just 14 miles (15 mins drive)

The staff receiving training will be servers, hosts, takeaway servers, bartenders and FOH managers. The total FOH staff totals 65 employees. The goals for training will revolve around customer service skills, competency skills and conflict resolution. These goals ultimately improve the workplace and can improve employee satisfaction with the workplace which lessens turnover rates as well as focusing on improving customer service to increase sales with the restaurant.

Once I stepped inside the restaurant I automatically could hear the music playing at a moderate level and the laughter of the customers. Right off the back the restaurant's ambiance had a positive vibe. Mindful, it was a Saturday late afternoon. Mary Jane Burger and Brew is a local restaurant trying to stay true to its past. The granddaughter of the original owner now runs the place with the intention of serving good quality food where the ingredients are fresh, mouth watering, and surely not filled with antibiotics and all that other genetically modified elements found in processed foods. The vintage, rustic looking place, holds a small town atmosphere with a big taste.

2.Restaurant Manager- Candidates are to maintain budgets and plan menus. Welcoming and advising customers, preparing staff and sales reports, overseeing stock levels and taking reservation requests are all included in the key responsibilities.

As I walked in the door, aromas flooded my nostrils; my day as a waitress had begun. Immediately, bacon sizzling on the grill grabbed my attention then resumed filling the kitchen and the street air outside with a salted, hickory twist. Taking a deep breath and opening the door to the waitress station revealed a pot of freshly brewed coffee, its creamy perfume— tangled with the bacon from the kitchen— had encased the small town diner.

Understanding the restaurant concept, as we know is one of the most essential parts of restaurant planning. One of the major roles that are most crucial in the development of this concept is human resources; as for the business the staff is the first point of contact for our customers. How they appear and how they behave and how they deliver the service is completely dependent on several factors that rely on the human resource policies like the selection process, how we train them and how we mentor them. This assignment discusses the importance and the need of human resources in three sectors of the restaurant industry, which includes fine dining restaurant, mid-range restaurant and a low-end café. Further we also discuss the importance and how uniforms and other similar systems in the company policies affect the service atmosphere and further help build not just a positive service culture but also a strong and a work atmosphere that gives a sense of job satisfaction which also helps an organization to reduce staff turnover. The scope of this report is to understand the staffing and training factors of running a restaurant that also includes other factors like grooming, dress code and understanding the importance and the need of the staff.

There is no doubt that the Phoenix is one of the biggest city in the United States. It has the rich resources and good populations. We can always have fun here during my free time. Being an international student who is studying here, the food here is always the most important thing I worried about. Since I came here, I had tried so many foods here and I think each food own their independent style. Whatever what kind of food they from, I think they both good. But the food I always like best is Chinese food.