Time management in the restaurant industry

When I first planned to become one of the restaurant owners in the first restaurant, they told me I could work 70 hours a week. At that time, I worked as a GM restaurant, average 55-60 hours a week. Being young and unique, I accepted these lessons as part of the package. Shortly after the restaurant was opened I was married and had to make significant lifestyle changes. Then I should have taken note that if I wanted to add a family, my time would be shared.

As often happens when we prioritize, this is normally the case. I was only one way to work at a restaurant, and it took many hours. That's why I hired a time management consultant who was currently working with Hewlett Packard's middle and top management.

Below I found the exercises and some tips he taught me not only replied that we have a quality time to set up a family, but my restaurant activity is more effective leaders:

1) Most Important, I Learned to operate the restaurant through operating systems. Systems designed for consistent and repetitive performance of workflows. Instead of personally directing all aspects of the operation, I used a system that led the restaurant. I ran through the system and the system was run by the staff. A key component of successful restaurant franchises is clearly formatted and proven operating systems. Launching a restaurant without a franchise system pre-sets the GM or owner's manager for a 70-hour week.

2. Is it important or just urgent? How often in a day did GM break through a phone call that could easily be returned to GM within a specified time? How many times does a salesman drop out to show you and your product when you could easily tell him to ask for an appointment? What may be urgent for someone is not necessarily important. It may also be important, but not urgent, and can be dealt with later in the GM timing. Therefore, the choice of the duration of GM is based on the decision that it is both urgent and important.

3.) The prioritization of the "list of tasks" is useful if the priority activities are flexible. No matter how well a restaurant manager is organized, there will always be times when you need immediate attention.

4) Preparing the next day's activities and how to plan them can save you a lot of wasted time. For example, it would be a good idea to plan paperwork on the slowest day of the week, not on a busy week-end.

5.) A good way to organize yourself to be more productive with your time is to monitor your activity for a week to recognize the time spent on them and the "waste time".

The time management of a self-contained restaurant for the first time is typically a problem with proven franchise-based operating systems. The management time has been written by well-proven franchise-style operating systems as outlined in the already well-known concept manuals.

Source by sbobet

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