Restaurant Management. Planning

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“Restaurant Management”
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2. Management Topics: Planning

• Planning:
– Provides direction for the organization to go in
order to be successful
– Process of setting goals and determining how
best to accomplish them
• Strategic plans:
– Devised to steer the organization towards its
vision and mission
• Strengths, weaknesses, opportunities, and threats
(SWOT) assessment
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3. Planning (cont’d.)

• Steps involved in the planning process:
– Forecasting
– Determining where the organization is and
where it wants to be
– Setting goals and strategies to achieve the
goals
– Evaluating results
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4. Forecasting

• Part of planning
– Aims to predict what will happen in the future
• Number of guests to expect and prepare for
– Determine where the organization is
• Level of guest satisfaction and loyalty
– Determine where the organization wants to be
operationally
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5. Goal Setting and Strategies

• Set for each key result area:
– Guest satisfaction
– Guest loyalty
– Sales
– Labor costs
– Food and beverage costs
– Energy costs
– Direct operating expenses and so on
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6. Organizing

• Purpose is to get a job done efficiently and
effectively by completing these tasks:
– Divide work into specific jobs and
departments
– Assign tasks and responsibilities
– Coordinate diverse organizational tasks
– Cluster jobs into units
– Establish relationships among individuals,
groups, and departments
– Establish formal lines of authority
– Allocate and deploy organizational resources
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7. Decision-Making

• Decision-making process:
– Identification and definition of problem
– Identification of decision criteria
– Allocation of weights to criteria
– Development of alternatives
– Selection of alternative
– Implementation of alternative
– Evaluation of decision effectiveness
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8. Decision-Making (cont’d.)

• Types of decisions:
– Programmed decision:
• Relates to decisions that occur on a regular basis
– Example: what to do when the stock goes below par
– Non programmed decision:
• Rarely happens so it is handled differently
– Example: which supplier to use
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9. Communicating

• Communication is
important:
– Imparts an impression
of the restaurant to
guests
• Interpersonal
communications:
– Verbal, nonverbal,
body language, and
intonation
– Active listening: really
hearing and
understanding what is
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being said

10. Motivating

• What makes people
tick:
– Needs, desires, fears,
and aspirations within
people that make them
behave as they do
• Energizer that makes
people take action
• The why of human
behavior
• Goes hand in hand with
productivity
• Must come from within
• A complicated business
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11. Performance Management

• Forms the heart of the job description
– Describe what’s, how-to’s, and how-wells of a
job
• Each performance standard has three
things about each unit of the job:
– What the employee is to do
– How well it is to be done
– To what extent it is to be done
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12. Control and Management Issues

• Keeping track of costs, inventory,
percentages and other factors.
• There are many restaurant management
issues
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