Successful management of the restaurant depends to a great extent on the personality and leadership quality of the individual's power. The classic proverb, "power is ruined, absolute power is completely corrupted" is just as true in the restaurant industry as in the government. A number of experts in the food service industry said that the manager set the attitude for the entire staff. If it is indifferent and it works as if it were serving customers, other members of staff would quickly pick up this point of view.
The food service sector is under great pressure. Regularly serve hot, quality meals on time, while seeing other guests' needs, for example. Tables, drinks, transit boxes, bills, and the restaurant are kept clean at the same time. Of course, the restaurant manager is just a man and sometimes irritates, stresses or loses his patience, but the successful manager needs to supervise most of the time. No one should be empowered over others if there is no autonomy. The manager must be ready for all the work he needs. That is to say that they are bouncing and preparing food when things are occupied or the floor is dug in the evening hours, a really good leader does not ask someone to do a job he or she is not willing to do.
flowering restaurant. If a manager has a system in place to know how much food has been produced, what foods to order, it needs to be worked out that night and what tasks must be done to the day as the restaurant runs smoothly and profitablely. Organizing will also help a manager in staff management as he will know how often and for a long time he has worked. His successful leadership is to arrange for his followers and the manager gives thanks to his staff for their hard work. One of the managers' suggestions for an example of how to deal well with their staff was to "set up a policy where all professionals get a meal that can be special for a few days and tell them if a given you can try it again and perhaps even paste it into the menu … you can not just confuse your unanimity, but you feel like you're actually part of the restaurants with your kitchen staff. "
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